Saturday, September 14, 2013

Thinking Fall Menu Post

While it is still technically summer, the cooler weather and football season are encouraging me to begin thinking fall. Yes, fall! I have to admit, the late summer heat wave had me in a major recipe stump since the Bear was limiting my use of the oven. During the summer this is not a problem, but once the school year starts it puts a cramp in my meal preparation. In hopes that we are past 95+ degree weather I have a great autumnal menu post for you all this week. Continuing with the Sunday Salads theme through September, I have a toasty taste of Spain for you with my Spiced Lentil and Rice Salad. Monday is calling for temps to only fall in the 60's, so I am planning on whipping up a new make ahead dish with the use of one of my favorite gluten-free grains quinoa in a Cheesy Broccoli Quinoa Bake. Wednesday I will be creating an updated spin on the classic Reuben sandwich. Finally to wrap up the work week, I plan to remake on of my favorite recipes I made last fall- Sage and Prosciutto Wrapped Chicken. It's time to get cozy up in here and I am so excited! Here is the rundown:

Sunday 9/15          Spiced Lentil and Rice Salad with Gluten-Free Focaccia

Monday 9/16        Cheesy Broccoli Quinoa Bake with Steamed Baby Carrots

Tuesday 9/17        Leftovers

Wednesday 9/18   Sriracha Reubens with Oven Fries and Veggies

Thursday 9/19       Leftovers

Friday 9/20           Sage and Prosciutto Wrapped Chicken with Mashed Potatoes and Green Beans

Here is what you will need:

4 bonless, skinless chicken breasts
1 package deli turkey
1 package prosciutto
1 bag baby carrots
3-4 roma tomatoes or 1 pint grape tomatoes
2 yellow onions
1 shallot
1 bulb garlic
3 lemons
1 bunch fresh cilantro
1 bunch fresh Italian flat leaf parsley
1 bunch fresh mint
1 bunch fresh sage
1 can sour kraut
1 bag lentils (any variety will do, I will be using green)
1 box brown rice
1 box quinoa
1 loaf gluten-free bread
1 bag frozen broccoli florets
1 bag frozen green beans
1 package 1/3 less fat cream cheese
1 bag shredded 2% cheddar
1 pacakge 2% Swiss cheese
1 package 2% Velveeta cheese
1 pint 2% milk

Pantry items you will need:

Extra virgin olive oil
Champagne vinegar
Bay leaves
Ground cloves
Ground cumin
Curry powder
Garam masala
Garlic powder
Ground mustard
Onion powder
Ground tumeric
Salt and pepper

Hope you have a fantastic weekend! I look forward to sharing all of these recipes with you this week!

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