*FYI I backdated this post*
Yes, I realize it is Thursday but T and I are on a mini-vacay visiting family and I’ve been lazy as far as blogging goes. But that doesn’t mean I haven’t thought of plenty of things to write about! I wanted Mondays to be a weekly post of our “meal plans” that I try to do each pay period (about two weeks for us). It isn’t the easiest thing to do when your child is essentially a vegetarian and requires fresh fruits and veggies in the house. These meals only reflect my plan for Dave and I; T gets whatever fruits/veggies/starches are used in the recipe, just separated out without sauce, etc.
Obviously this week’s plan is what I’ve come up with to make for my parents and myself while I’m here.
Monday: Southern BBQ Ribs with seasoned sweet potato wedges : For this we got Southern cut beef ribs, baked them covered then added Sweet Baby Rays bbq sauce. When we put the ribs back in with bbq sauce uncovered to finish cooking, we put the potato wedges in to cook as well. I also threw in some T-Rex shaped chicken nuggets for T-Rex (who ate those, fresh raw spinach leaves and one large sweet potato wedge).
Tuesday: Salmon Florentine w/quinoa <– was the plan but after a day of shopping with my parents none of us felt much like cooking so we had random leftovers from the weekend and Monday night. 😉
Wednesday: Grilled Chicken with pesto pasta <–was the plan but T and I ended up being at my brother’s for dinner time. 😉
Thursday:Â Chicken Pot Pie (I will be preparing this as soon as I finish catching up with the blog!) My parents presented me with this recipe that my sister in law made a while back that they really liked…so I will be attempting to replicate it for them. I’m not going to be using frozen veggies because my father doesn’t like peas and I like using fresh veggies anyway.
Friday: Tilapia w/green beans or asparagus (again, my dad doesn’t like beans/peas/green beans)
Saturday: Shrimp fried rice – this is actually a recipe that Dave and I came up with ourselves. We pre-cook the rice, scramble the eggs once the rice is done, and sauté the veggies (peppers, zucchini, carrots, sugar snap peas, etc.) in teriyaki sauce (and add salt and pepper to taste if you wish). It will depend on whether you choose to use pre-cooked shrimp or not on when to add those to the veggie mix. (Just don’t forget that shrimp don’t take that long to cook and get chewy if you overcook them!) Once the shrimp are done, add the rice and egg in the same pan/wok you cooked the veggies and shrimp, add soy sauce to taste and mix it all up! Voila, shrimp fried rice a la Team Thiessen!
I figure I can use the un-used recipes for when I return from our mini-trip up to VA to see Dave’s parents. 🙂
Team Thiessen 