Tag Archives: meatloaf

Menu Plan {30.09.2013} + Autumn/Fall Recipes I

With the temperatures starting to become cooler here, the fall recipes have come out this week.

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Here are some of the recipes I use on a regular basis for this time of year.

I will be adding more in the next couple of weeks, some are on the list for this week’s meal plan.

DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Pumpkin Soup
Sunday Bacon, Eggs, Hash browns Homemade Pizza
Monday Toast with sliced ham Split pea and ham soup + homemade bread
Tuesday Oatmeal + Banana Pot Roast + Vegetables
Wednesday Toast + Banana + Peanut Butter Meatball Spinach Pasta Bake
Thursday Green Vegetable Omlete Lentil + Kale soup
Friday Oatmeal + Dried Fruit Salsa chicken casserole 
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Week Recap and Meal Plan {31.03.2013}

This week, for me, was mostly about work. I had a day trip on Tuesday to Washington DC….there is nothing like leaving at 5:30 am and getting home at 8:00pm ;-). I was very thankful there is a Starbucks, right as you get past security at the airport, for a much needed morning coffee. The other thing is, my team is growing at work, to be ~10 people, so I spent most of the end of the week trying to put a plan together to help our group be successful.

While embarking on this exercise, I realized I needed a little more structure and realistic expectations in my life, as a whole. I need to gain more balance. How else can I (as a working mum) remain engaged with family, work, look after myself, an etsy store and have some fun ;-).

To start, I came up with a rough schedule for my blog. I say rough, as I might not have anything to share or I might be running a little behind:

DAY Blog Activity
Saturday Weekly Recap + Meal Plan
Monday Weekend of Small Finishes + Fabric Stash
linking up with Plum and June for “Lets get Acquainted”
Tuesday Recipe of the week
Wednesday WiP (Work in Progress) Wednesday
linking up with Lee @ “Freshly Pieced” 
Friday Finish it up Friday
linking up with Amanda Jean @ “Crazy Mom Quilts

Now, on to the other planning piece the family uses,  our meal plan. We have decided that the important thing here is to make it sustainable. We are going with 4 vegetarian appropriate meals a week to see if we can stick with the plain a little better. This is our plan for week 12:

DAY BREAKFAST DINNER EXERCISE
Sunday Egg + Fruit + Soy Latte Creamy Vegetable Shepherds Pie (Hopefully 4th time the charm) 20 mins. HIT
Monday Granola + Fruit + Soy Yoghurt Split Pea and Ham Soup
Tuesday Berry + Banana + Spirulina Smoothie Gluten Free Pasta Bake 3-4 Mile Walk
Wednesday Oatmeal + Banana and Almond butter Zpizza (Pizza with whole wheat crust and organic ingredients) 20 mins. HIT
Thursday Granola + Fruit + Soy Yoghurt Meatloaf + Potatoes + Steamed Vegetables
(Meatloaf is made with zucchini and carrots)
Friday Berry + Banana + Spirulina Smoothie Vegetable Biryani (adding broccoli and left over vegetables from Sunday) 20 mins. HIT

As mentioned last week, I thought I could share how we are spending $70 a week only, for our meals, by providing a shopping list. So, here was this weeks grocery list:

Grocery list (New Stock) In the cupboard/fridge
  • Pineapple (TT)
  • Watermelon (LF)*
  • Strawberries (TT)
  • Bananas (TT)
  • Broccoli (TJ)
  • Cauliflower (TJ)
  • Green Beans (TJ)
  • Mushrooms (TJ)
  • Carrots (TJ)
  • Zucchini (TJ)
  • Soy Milk (TJ)
  • Soy Yoghurt (WF)
  • Ground Beef 96/4 (TJ)
  • Ham hocks (TT)
  • Juice (TJ, TT)
  • Split Peas (TT)
  • Brown Rice (TJ)
  • Gluten Free Pasta (TT)
  • Vegetable Stock (TT)
  • Onions (TJ)
  • Potatoes (TJ)
  • Butter (TJ)
  • Flour/ WW and GF (TT)
  • Granola (TT or BJ)
  • Oats (BJ)
  • Marinara Sauce (BJ or TT)
  • Eggs (TJ)
  • Frozen Peas + Corn (TJ)

NOTE: We shop majority at Trader Joe’s (TJ), Target (TT) with an occasional visit to Whole foods (WF), BJ’s , Harris Teeters (HT), Lowes Food (LF) and Fresh Market (FM).
NOTE: We do not typically use coupons mainly due to time.
NOTE: Items indicated by * are specials for the week we took advantage of.

Well – that is it for this long post today. Thanks for going through my thoughts with me. Hope everyone has a good week. I would love to see what you are doing for meal planning or trying to balance your life – leave a link to your post in the comments below 🙂

Meatloaf: Success!!!

My son is not a bad eater but he has foods he loves and food he hates – there seems to be no in between. Our biggest problem is vegetables. I can easily list the vegetables he will eat:

  • raw baby carrots with ranch dressing
  • corn on the cob
  • fresh tomatoes diced on pizza
  • pasta sauce
  • potatoes, sliced or as wedges homemade baked fries and also white mashed potatoes (god forbid if we use yukon gold potatoes)

and that is about it. One thing he is good about is trying the new food – he will at least take one bite but, that one bite will determine his love-hate relationship with that food.

As an attempt to broaden his favorite meals, help me stop cooking two meals and provide healthy meals, I tried out a new meal. The meal was Meatloaf with a ketchup sauce, homemade mashed potatoes ( I say homemade, as my husband was a box mash potato person before I came along) and frozen peas and corn (to keep it simple).

The recipe for the meatloaf includes carrots and zucchini. This was not an attempt to hide vegetables in his food, I want him to know how to make good choices later on. So, after the first bite I showed him what was in it.

The meal  was a huge success for all of us….my son for the first time turned to me and said “Mummy can you make this again, soon”. I was beaming when I replied “of course”.

Recipe (modified from Weight Watchers Magazine September/October 2006 edition)

3/4 cup uncooked oatmeal
1/2 cup 2% milk
1/2 cup organic chicken broth
1/2 cup carrot, grated
1/2 cup zucchini, grated (1 small zucchini)
1/2 onion, grated
2 garlic cloves, grated
1 large egg, lightly beaten
2 tsp whole seed Dijon mustard
Pinch of salt
Pinch of coarse ground pepper
1-1/2 tsp fresh parsley
1/2 tsp dried oregano
1-1.5 pound ground beef (5% fat or less)
1/4 cup ketchup

  1. Pre-heat oven to 350 degrees F. I use a silicon loaf pan (5 x 9 in.), you can line this with foil if you wish.
  2. In a kitchen whizz, I grate the carrot, zucchini, onion and cloves.
  3. In a bowl, combine oatmeal, milk, broth, grated vegetables, egg, mustard, salt, pepper, parsley and oregano.
  4. Gently mix in the ground beef to this mixture until just combined. I use my fingers to mix in the ingredients.
  5. Spoon mixture into the loaf pan and level out.
  6. During baking at the 45 min mark, I pour of some of the excess liquid and spread the 1/4 cup ketchup over the top.
  7. Bake for 1 hour or until the internal temperature of the meatloaf is 165 degrees F. Remove from the oven and let stand 10 minutes.
  8. Slice and plate with the mashed potatoes and cooked peas and corn.

As there are only 3 of us, I made one left over meal for my husband’s lunch and the rest I wrapped and placed into the freezer (once it cooled) for a future meal.