Cookin Mama

Cookin Mama


Sunday, March 1, 2015

Mama's Meal Plan 2015, Week 9: Curry Week!

About half of you just thought "uh oh" or "ew."  I have found curry is a lot like cilantro among my friends.  Either you love it or hate it.  We haven't made a curry dish in this house yet that we didn't like.  With the exception of a chickpea dish a few years back, but I don't think the curry was the problem that time.

This week, I am making a big pot of soup that will be for lunches only, it will not be a dinner.  Last week, the soup was such a big hit, I ended up making another pot of it at 10:30 at night after choir practice.  Mind you, I'm not complaining.  If my seven year old wants homemade cannellini bean soup instead of peanut butter and nutella for her lunch, I'll make soup at midnight if I have to! The soup I chose is another vegan soup that is blended smooth.  I'm hoping for another hit, we'll see.  For the main meals this week, we have chicken and mushrooms in a coconut curry sauce, and the other big meal is grilled salmon with orzo, feta, and red wine vinaigrette.  Two nights this week we'll be dining at a friend's house or at an event, so these meals should hold us.

SUNDAY: Coconut Curry Chicken with Mushrooms + Curried Pea and Lettuce Soup for lunches

We have made chicken with a coconut curry sauce tons of time.  It is, in fact, Evie's favorite meal.  Sunday was supposed to have been a jammed packed day, so I decided to try my hand at a crockpot version.  After scouring books and the net for ideas, here is what I came up with:

Crock-pot Coconut Curry Chicken

Heat 2 tablespoons coconut oil in a pan, saute 1 sliced onion and 1 tbsp minced garlic until onions are translucent.  Add 1 can tomato paste, 4 tbsp curry powder, 2 tsp corriander, and a sprinkle of ginger.  Saute until all are well mixed.  Then add 3 cans coconut milk, 1 tbsp fish sauce, juice from 1/2 lime.  Bring to a low boil, stirring well.

Meanwhile, in the crockpot, place chicken thighs (we used three packages for leftovers) cut into 1 inch pieces in the bottom, squeeze the other half lime over them.  Rinse 12 oz sliced baby bella mushrooms, shake off excess water, and layer over chicken.  Pour curry sauce over all in crockpot, cook on low 3-4 hours.

The verdict:  It was pretty good!  I think we still prefer making it out of the crock pot, the sauce wasn't as thick after cooking with the chicken and mushrooms.  Thinking back, I probably should have added a corn starch slurry to it to thicken things up.  But, all of the flavors were still really yummy, and having it sit in the crock pot freed me up to make this week's lunch soup.

 Curried Pea and Lettuce Soup

Now, on to this week's lunches.  Last week's soup was such a hit I looked for another type, just not beans again...need a little break from the all-bean diet.  I also note a favorable response in my workouts and weight checks when I do a soup-for-lunch week as opposed to a leftovers-from-dinner-for-lunch week.  I chose a seemingly tasty, but healthy, option.  It can be found at this link for Curried Pea and Lettuce Soup.  Not sure how the fam is going to feel about the tempeh, but hey, we can try something new!

Blended up soup with tempeh "croutons"

MONDAY: Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

This comes from another cookbook gift from Mama's Mama.  It is Curtis Stone: What's For Dinner?   This is the first time I'm using it (sorry Mommy!) and I'm excited!  We had the leftover orzo from the recipe a few weeks ago, and I was looking for a reason to use sheep's milk feta again.   I have also been craving salmon, something we have a lot of during the summer...and with this eternal winter we're having, I want to bring a summery taste to dinners. 

TUESDAY: Leftovers! Yay!

Probably chicken curry, but if any salmon remained, we'll get that out of the way first!

Okay, I lied.  Rehearsal was cancelled for this night, so I had time to cook (and do laundry!). Therefore, I took spaghetti out of the pantry, used up the grape tomatoes and basil from last night, and had a yummy dinner!  We made a salad with a homemade Italian dressing, and called it a night.  The pasta below was made the following way:

Cook spaghetti according to package directions.  In the meantime, heat 2 tbsp of olive oil in a saute pan.  Add minced garlic and crushed red pepper.  Heat garlic until almost too done.  Add cleaned, sliced in half grape tomatoes and saute until wilting.  Add 1/4 cup of pasta cooking water.  Just before adding cooked pasta, melt 2 tbsp butter into sauce.  Mix pasta into sauce, plate, add fresh sliced basil and Parmesan cheese, plus a few toasted pine nuts from the night before.

WEDNESDAY: Dinner at the church

THURSDAY: More leftovers! BONUS

FRIDAY: Dinner at my in-laws...DOUBLE BONUS!

Believe me, Sunday's chicken meal was enough to feed us all week.  So, even without the meals out, we'd be pretty set.  If needed, a frittata could be thrown in to use up veggies and herbs still hanging out in the refrigerator. 

Sunday, February 22, 2015

Mama's Meal Plan 2015, Week Eight: Beans, Beans...and More Beans!

Picture courtesy of Bob's Red Mill website

As I type this, there is a very large pot of cannellini beans cooking away on my stove top.  Following the recipe we learned from one of Mark's coworkers, it is a simple mix of beans, water, and salt.  From two bags of dried cannellini beans, we will make four different recipes for this week.  Everything from a soup, to a pasta dish, and finishing with a version of a meal featured two weeks ago.

Last week's meals worked out great, but I did not feel or do as well as previous weeks.  I think all of that chicken got to me.  Going forward, I believe we'll be doing less of the large amount of meat protein cooked for a week's worth of meals.  I doubt full vegetarianism is happening around here, but I cannot deny the health benefits of more veggies, less meat.

SUNDAY: Cooking Beans + Cannellini Soup

To make the beans: I purchased Bob's Red Mill Cannellini Beans.  They were a whopping $6.99 per bag, but with basically $13 spent, I covered the base of 5 meals for three people, plus our 10 lunches.  I'd call that a win, even if they are expensive.  I really like Bob's Red Mill products, and will happily spend more for quality.  First, the beans are soaked over night in baking soda and water, then rinsed.  Second, they are covered with water, given a pinch or two of salt, and cooked until soft. 

Once the beans are cooked, time to make soup!  You can either follow the recipe below, or, simply scoop out beans in the water, top with chopped raw onion, cilantro, and chopped tomato.

Cannellini Bean Soup

4 cups cooked beans
1 tablespoon olive oil
3-4 cloves minced garlic
2 diced onions
3 cups vegetable broth
kosher salt, black pepper
4 celery stalks with leaves minced
4 tablespoons fresh oregano

In a large pot, saute onion and garlic in the olive oil until onions are soft, then stir in beans.  Add veggie stock and kosher salt (about a pinch).  Simmer for 10 minutes, then add celery, oregano, and a few turns of fresh ground pepper.  Cook for another 15-20 minutes.

Using a stick blender or conventional blender, puree soup until smooth.

Evie deemed this soup "creamy goodness"


MONDAY: Penne with Cannellini Beans

courtesy of

Mama started editing before cooking...

This recipe at first seemed pretty good, just 5 ingredients and you have a meal!  But, upon looking closer, Mama had to mess with it...almost immediately.  I did not see it call for olive oil to saute tomatoes.  I did not see garlic.  This was not good.  SO.  I took out my pen and started adding notes.  Truthfully, making a sauce from canned tomatoes needs more than 20-30 minutes stove top, but that's all I had, so I did the best I could.  I was not a favorite meal, Evie asked for her noodles with just olive oil and cheese.  You could still taste the canned tomato in the sauce, but the beans added a nice creaminess where they had broken down.  If I did this meal again, I'd puree the beans before adding them, and I'd add more heat.  My edits included:

  • Sauteing garlic and crushed red pepper in olive oil before adding tomatoes.
  • Reducing tomatoes for about 10 minutes before adding beans.
  • Added healthy pinch kosher salt and four turns of ground pepper
  • Added oregano with 10 minutes to go.  
  • Spinach added in last 2 minutes.    

TUESDAY: Sauteed Cannellini Beans

courtesy of Melissa d'Arabian / Food Network

I was pretty excited to purchase my first ever bottle of herbs de provence.  I'm actually kind of surprised it hasn't come up sooner with all of these recipes, but regardless, I now have it!  When I opened and smelled it, I thought "Thanksgiving."  Evie on the other hand said it smells like Christmas (too piney).  We'll see how it goes using it to flavor this dish.  Update: It was delicious!  Very warm, and yummy.  The acidic dressing paired nicely with the beans. 

WEDNESDAY: Cannellini Beans & Black Rice with Avocado Tomatillo Sauce

A few weeks ago we made the avocado tomatillo sauce with orzo and black beans.  We were not fans.  The sauce was delicious, but the orzo was slimy and the beans were flavorless.  The meal lacked texture and even with liberal application of sriracha, was a low point in the meal plan.  When discussing how to make it better, Mark suggested swapping out orzo for black rice (one of his current favorite things) and black beans for homemade beans.  I had been wanting to try cannellini bean recipes, and hence, this week's meal plan was born!  We've got the beans cooked already, and the rice will most likely be cooked ahead as well.  So, we'll make the sauce (recipe below), then give it a quick saute in a pan with the rice and beans.  Here's hoping this one is a little better!

Avocado-Tomatillo Sauce
courtesy of Cuisine at Home February 2015

1 lb. tomatillos, husks and stems removed, halved.
1/2 medium onion, sliced
1 jalapeño, halved and stemmed
3 large cloves garlic
2 avocados
1/2 cup packed fresh mint
1/4 cup fresh lime juice
1/2 tsp. ground corriander

Preheat broiler with rack 4 inches from element.  Line a baking sheet with foil.  Broil tomatillos, onion, jalapeño, and garlic on prepared baking sheet until tomatillos and jalapeño begin to blister, 4-6 minutes.

Pulse broiled vegetables, 1 avocado, mint, lime juice, and coriander in a food processor or blender until smooth; season with salt and pepper.


Sunday, February 15, 2015

Mama's Meal Plan 2015, Week Seven: Roast 2 Chickens, Eat for a Week!

We started the year's plan with roasting two chickens, I know...but I've gone a step further this time around.  I also picked completely different recipes to use with the leftover chicken, and I'm excited to try both of them.  My March issues of Rachel Ray and Food Network Magazines arrived this past week, and I had the opportunity one evening (while listening to an amazing cast rehearse their music) to sit and peruse the pages for ideas.  Does anyone else love sitting and reading recipes?  Just me?  The best part is I was away from my kitchen, so I didn't have the ability to stuff my face because reading recipes ALWAYS makes me hungry!

This week is also the start of Lent, so Tuesday's plan is to attend a Pancake Day Dinner.  Don't know what pancake day is?  Well, the season of Lent generally arrives with many planning on doing without luxuries.  Back in the day, oil, butter, sugar were all considered luxuries...and what better way to use those up than with a big ole stack of pancakes?!  Pancake Day is also known as Shrove Tuesday (shrove = shrive = confess), Mardi Gras (Fat Tuesday), and to some of us PA Germans: Fastnacht Day!  Whatever you call it, this coming Tuesday will feature some sort of fried dough and stacks of pancakes on my plates.  Healthy eating to resume on Ash Wednesday, along with some extra contemplation me thinks.

This week starts with a lot of cooking and prep on Sunday, then simplicity until Wednesday.  Reheats return Thursday, Friday, and Saturday.  The chickens purchased for this week were TINY, so, in a "just-in-case" moment, I opted to purchase the pork for Monday's recipe, rather than my original plan of using leftover chicken in its place.

SUNDAY: Roast Chicken(s), Wild Rice, Roasted Cauliflower, Mushroom Pan Gravy

As mentioned above, the chickens were pretty small!  I used the following rub: olive oil, fresh lemon juice, and garlic.  After that rub was applied, I liberally coated the chicken with kosher salt.  Finally, I added half of a small onion into the cavity of each bird.  They were roasted at 375° for an hour and one half.

The cauliflower was cleaned, cut, coated with olive oil, a squeeze of fresh lemon, dusted with kosher salt and two turns of fresh ground pepper, and was roasted at 400° for about 15 minutes.  Wild rice cooked according to package directions.

For the pan gravy, I melted 2 tablespoons of butter in a sauté pan.  In the meantime, I coated 1/2 cup baby bella sliced mushrooms with 2 tablespoons flour.  I added the mushrooms to the melted butter, and stirred until they were coated.  I strained the pan drippings into a measuring cup, and then poured 2 cups of drippings into the pan, stirring the entire time.  The gravy was cooked on medium-high heat for about 6-8 minutes.  

The meal was a success, especially with the addition of the pan gravy.  Evie tasted the rice and deemed herself "not a fan."  We suggested trying it with the gravy, and then the rice disappeared.  So did her cauliflower, minus the gravy though. 

After dinner, the chickens were de-boned, the meat into one container, the bones into my big stock pot.  The stock was made with: bones, onion, celery, carrots, a few slices of lemon, a big pinch or two of kosher salt, about 4 turns of fresh ground pepper, and water.  The stock turned out beautifully, even minus the herbs we usually throw in...I actually completely forgot the bay leaf, and I'm okay with that, the stock is pretty delicious. 

I also prepped the carrots, peppers, and onions for tomorrow's meal, along with hard boiling eggs for Evie's lunches.  Extra carrots and peppers were also cut and readied for her lunches.  

MONDAY: Singapore Noodles


This meal says it is for 2 people, but I purchased two boneless pork chops and I can use the entire box of rice noodles.  Add a salad, and I should be able to comfortably feed our family.  Notes after cooking the meal:  It ended up just being me for dinner...Daddy had a business dinner, daughter was sick.  The rest of the meal will be lunches for the rest of the week!  I did not use the entire box of rice noodles, it would have been too much.  This meal was really tasty, especially with the fresh lime and scallions as garnish.  I doubled the amounts for the sauce, and added more tamari at the table.  Definitely will make this one again! 

I also made a quick carrot-ginger salad dressing that smells and tastes so good I almost went ahead and ate it with a spoon when it was freshly made.

Carrot-Ginger Dressing

1 carrot, washed, peeled, cut in half
1 piece of ginger (about 1 inch), peeled and roughly chopped
1 tablespoon Tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
Juice of 1/2 lemon

Whir in a blender until smooth.  Enjoy.

TUESDAY: Find a pancake dinner!  Or Fastnacht Day celebration!  

If unable to do either, make a big stack of pancakes, we love this recipe, enjoy with real maple syrup and berries.

WEDNESDAY: Greek Strudel



The leftover chicken will go into this strudel.  I'm pretty excited to try my hand at working with phyllo dough.   The only thing I'm concerned about is the level of work in this dish for a middle-of-the-week recipe.  I'm not sure it was a wise choice, especially since the filling is cooked together first (instead of adding pre-cooked chicken).  Should things go south on Wednesday, you will find a recipe for a quick gumbo instead, stay tuned! UPDATE:  It took about 2 hours from start to finish.  In the end though, it was totally. worth. it.  This meal was so delicious!  Evie looked up a Greek salad dressing recipe, we added a salad, and the meal was a huge success! 

THURSDAY: Reheated Strudel (or gumbo) or Reheated Chicken Dinner

Depends on our moods.  This Thursday is Daisy Scouts night, so whatever we do will either be quickly consumed before the meeting, or quickly reheated and consumed before the young one's bed time.  Either way, Daisy night means dinner needs to be fast and easy...and what's easier than reheating food you already made?!

FRIDAY: Ditto above, or, chicken pizza

I'm not kidding.  Daddy and Evie had a father-daughter night last week, and they made pizza.  I purchased frozen dough two-pack and they only used on of them.  I still have enough to make a decent size pizza for the family, and they had leftover sauce as well.  I'm thinking something creative with that for Friday night...we'll see.  As usual, I'll post results!

Sunday, February 8, 2015

Mama's Meal Plan 2015 Week Six: Vegetarian, and FUN!

Six weeks = six pounds.  That is how much weight Mama has lost since the start of the year.  If you've been following the plan thus far you'll see it is not lacking in fat or carbs.  Yet here I am, six pounds lighter.  Yes, I run on the treadmill at least three times per week.  Recently I returned to dancing as well, gearing up to dance captain Theatre Harrisburg's Addams Family the musical.  However, I really believe there is something to planning, cooking, and enjoying a meal together as a family.  I thought I heard about a study somewhere that proposed the act of sitting down and enjoying a meal versus shoving food in your face contributed to weight management.  Regardless, I am not suggesting this is a weight loss blog, but I am super happy of the added benefit of planning meals, packing lunches, and enjoying smoothies for breakfast. 

Typing that last line reminds me I promised a friend a blog post on our favorite family smoothie recipes.  Making a note now...

Back to WEEK SIX!  It says vegetarian.  I know.  Mama and Daddy in the past were two big carnivores, but we really want to try to cut back from the meat based proteins.  This week does have eggs, and cream, so it is not vegan. Last week I really liked the big pot of chili to carry us through the week.  It just got more and more tasty as the week went on, and heating it up for lunch made me smile every day.  With this cold weather, and taking a cue from a friend, we're doing another Sunday Soup.  Alton Brown hasn't steered us wrong yet, so his potato soup will be the Sunday feature and Mama and Daddy's lunches for the week.  Then on Monday, we'll have a frittata! The only other meal to cook is an orzo dish.  That's three meals, then the leftovers will carry us to next weekend.

SUNDAY: Potato Leek Soup with Salad


This sounded so warm and comforting, a great Sunday meal with some crusty bread and a salad.  I've been having fun on Pinterest finding salad dressing recipes to try.  The biggest hit came from a cookbook, I used Ree Drummond's ranch dressing...I think it would be good on EVERYTHING.   Anyway, back to the potato soup!  I am doubling the recipe, for leftovers...both for lunch and for a possible meal later in the week.  When I planned this week, Daddy had a work trip on the calendar, so I planned for less meals.  That trip was cancelled late the preceding week, so we adjusted amounts rather than add another meal.

MONDAY: Spanish Potato Chip Frittata with Salad

Yep. You read that correctly.  I'm not even sure what that means, "Spanish potato chip."  Mama's Mama bought her the Chopped Cookbook for Christmas (along with two other cookbooks).  I enjoyed a number of hours over the holidays leafing through each book and marking recipes to try.  I hadn't picked this one originally, but I was looking for different and new recipes for this week, and thought an egg dish would fit the bill! 

Did I already say I love this cookbook?  Well, I DO!  Our family enjoys watching Chopped on a weekly basis.  The premise of the cookbook is that many of the recipes should include things you already have at home, or can easily find.  This recipe includes a some pantry items, and has that fun Chopped flare with the addition of potato chips.  I honestly have no idea how that's going to play around here, but what the heck, we'll give it a try!

Spanish Potato Chip Frittata
courtesy of The Chopped Cookbook

Preheat the oven to 400°F.  Whisk 10 eggs, 1/4 cup milk, 3/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper in a large bowl.  Add 1/2 cup chopped roasted red peppers, 2 cups plain salted potato chips, 1/2 teaspoon smoked sweet paprika, and 3 tablespoons chopped fresh flat leaf parsley leaves to the beaten eggs.

Heat 1 tablespoon extra-virgin olive oil in a medium ovenproof nonstick skillet over medium-high heat.  Add the beaten egg mixture and cook until the edges start to set, about 2 minutes.  Transfer to the oven and bake until the center is set, 15 to 20 minutes.  Let stand for 5 minutes before sliding carefully onto a cutting board.  Cut into wedges and serve.

She said she liked the "egg-pizza"...we did too, just plan to add more spices next time! Maybe some more herbs too.


TUESDAY: Orzo & Black Beans with...yep, you guessed it, Salad


Here is another Cuisine at Home pick!  I believe this may be the third or fourth recipe we're trying out of the February issue.  So far, all have been winners, so I have high hopes for this one!  My only fear is the heat factor for the little one, but she's handled dishes with our beloved sriracha and curry okay, so we'll see. 

Orzo & Black Beans with Avocado-Tomatillo Sauce
courtesy of Cuisine at Home February 2015

1 lb. tomatillos, husks and stems removed, halved.
1/2 medium onion, sliced
1 jalapeño, halved and stemmed
3 large cloves garlic
2 avocados
1/2 cup packed fresh mint
1/4 cup fresh lime juice
1/2 tsp. ground corriander
      Salt and black pepper to taste
1 1/2 cups dry orzo pasta
1 can black beans (14.5 oz), drained and rinsed

Preheat broiler with rack 4 inches from element.  Line a baking sheet with foil.  Broil tomatillos, onion, jalapeño, and garlic on prepared baking sheet until tomatillos and jalapeño begin to blister, 4-6 minutes.

Pulse broiled vegetables, 1 avocado, mint, lime juice, and coriander in a food processor or blender until smooth; season with salt and pepper.

Cook orzo in a pot of boiling salted water according to package directions; drain and return to pot.  Stir in beans and sauce.

Dice remaining avocado.  Garnish servings with diced avocado. 

The meal was "okay."  The orzo did not hold up alongside the beans.  The sauce was delicious though, so our plan for the next time is to make the sauce again the same, but pour it over black rice with cannellini beans.



Guess what?!  You cooked three days...the next three, you reheat leftovers!!!  If the leftovers run out, make another frittata!  Follow the first part up until you added the peppers.  Then, add whatever you want!  

Me?  I'm going to pour myself a glass of wine, put my feet up, and crack open another cookbook. 

Sunday, February 1, 2015

Mama's Meal Plan 2015 Week Five

One month down, eleven to go!  The first month went really well, only once or twice did things get changed on the fly.  The second month took me a little while to get going on, I'll admit.  My first week of February journal pages are full of scribbles, crossed out ideas, and a lot of question marks.  However, once I really sat and thought about the busy week to come, and was honest with myself about the amount of time I'd have to prepare things, it got a lot easier.   We are only actually cooking three meals, but they'll get us through dinner (and Mark's and my lunches) for the week!

This week's plan has to start on Saturday, because I'm actually making Wednesday night's dinner that day.  Usually, Saturday doesn't show up on my meal planning, but with Sundays getting busier, I need to do more prep the day before.


Prep the butternut squash: clean, peel, and cut all three into cubes.  One and a quarter go into the soup, three quarters of one gets roasted with onions, cooled, and bagged, to wait until Monday's dinner.  The final one will be roasted and thrown into the chili tomorrow.

The Butternut Squash Soup with Thai Gremolata comes from March 2014 Skinny Slow Cooker Magazine.  Now, I know, it seems silly to make ahead a crockpot meal, but here's the deal.  I leave the house around 8:30, and do not return until close to 4:30.  That's 8 hours.  This meal, even on the low setting, goes 5 hours.  This is where I fall down on crockpot meals.  Last week's was over-cooked, which I think contributed to the bitter taste.  SO, that was the long way of saying, I'm making this soup on Saturday, then throwing it in the refrigerator until we have it later in the week.  I'll make the gremolata and dressing for the salad on Wednesday. 

Set up black beans for soaking overnight, in prep for tomorrow's chili.


Handsome man, cookin' some chili

Daddy's Black Bean Chili

Baby bella mushrooms 
3 chilies chopped, plus 1 tbsp of sauce from can of chipotles in adobo
Poblano peppers (they had been blanched and frozen from our summer garden)
Re-hydrated Ancho chilies
28oz can crushed tomatoes (2)
Black beans (cooked in slow cooker 4 hours on high, with water, salt, and bay leaves)
frozen corn (thawed)
porter beer (1 bottle...we used Bell's Porter)
1 small butternut squash, peeled, sliced, roasted with salt and cumin

Sweat onions, garlic, mushrooms, poblanos, bell peppers, and chilies.   Dust with some healthy shakes of cumin. Deglaze pot with porter beer.  Bring to boil, add cans of crushed tomatoes.  Add cooked black beans and thawed frozen corn.

Corn bread, out of the oven.  YUM

Serve with corn bread (Mama's specialty), plus garnishes: cilantro, sour cream, shredded cheddar.  NOTE: before the garnishes and corn bread, this meal is vegan. 


Roasted Butternut Squash and Bacon Pasta
"Miss Laura's Famous Pasta" or "Claire's favorite" or "Wheel pasta!"...all three titles of the same dish, according to Miss Evie.  A friend of mine (an actual, real baker and chef) gave us this recipe for Butternut Squash and Bacon Pasta, and we've used it quite a few times!  It is rich, so we'll have it with a salad with vinaigrette, but it is DELICIOUS. 

Vinaigrette recipe
Juice of 1/2 lemon
Olive Oil
1/2 teaspoon chopped sage
1/2 teaspoon capers
pinch of kosher salt



Leftovers, Daddy's chili.



Butternut Squash Soup and Thai Gremolata + Salad with soy vinaigrette

Vinaigrette recipe
1/4 cup White Rice Vinegar 
2 Tbs. Sesame Seed Oil 
1 Tbs. Low Sodium Soy Sauce 
1 tsp. Organic Brown Sugar



Leftovers, Squash Pasta



Breakfast for Dinner - Poached eggs over corn bread.  (I made another cornbread on Thursday to go with the leftovers...this was how we used it up)

I have found, for me, that doing the major cooking in the beginning of the week is what really makes this plan work for me.  As the week goes on, and we get tired, it is nice to fall back on reheated, yummy foods.