Meal Planning Monday: Apr 11- 17

It's the week between pay checks and money is tight, so I'm planning frugal meals for the week. This is always a challenge in trying to stay within budget and still provide nourishing, tasty food for the family.

Monday(Vegetarian)
Breakfast - Mango Spice Muffins (from Eating Clean magazine  Apr/May 2011)
Dinner - Vegetable Lasagna Roll-Ups, Salad, Garlic Toast

Photo Credit

Tuesday (Beef)
Breakfast - Cereal, Milk, Fruit
Dinner - Korean BBQ Beef, Rice, Fruit (we currently have a lovely South Korean student staying with us - I wonder how this will fare with her...)

Wednesday (Vegetarian)
Breakfast - Fruit, granola, yogurt
Dinner - Bean Burritos

Thursday (Chicken)
Breakfast - Cereal, milk, fruit
Dinner - Crispy Coconut Chicken Fingers, veggies with dip



Photo Credit



Friday (Vegetarian)

Breakfast - Make Ahead Muffins made with chocolate chips, coconut, chia seeds, and sunflower seeds, as requested by my kids.

Dinner - Torta Rustica with spinach salad

Saturday (Pork)
Breakfast - Egg and Cheese Sandwiches, fruit
Dinner - Roast Pork Tenderloin with Apricot Glaze, potatoes, carrots

Snacks this week will include:

• celery with cheese
• grapes and muffin
• granola bar and carrot sticks
• fruit salad with yogurt
• hard boiled eggs and crackers

I'll be baking Make Ahead Muffins.

Frittata - Spinach and Ricotta Style

Yesterday I whipped up an easy frittata and it was so tasty that I wanted to share it with you. I adapted it from a recipe in a Clean Eating magazine.  It is incrediby easy and the taste is wonderfully mild, which I loved.  Hubby opted to put a dallop of salsa on it, though, to spice it up a bit.  This recipe is so versatile - simply add in whichever clean, chopped veggies you have on hand.  Double or triple the recipe if you are feeding 4 or more people. Served with a side salad, this makes a nice light lunch.  Or breakfast.  Or dinner.  :)

Frittata - Spinach and Ricotta Style
(serves 2)

1/2 cup egg whites
1 egg
dash milk
salt and pepper to taste
olive oil
1 clove garlic
1/2 medium onion
2 c spinach
1/2 c sliced mushrooms
1/3 c ricotta cheese

• Set your oven to 375°.
• Whisk together egg whites, egg, milk, salt and pepper.  Set aside.
• Heat oil and sautee garlic and onions.
• Add mushrooms and spinach.  Saute until mushrooms are soft and spinach is wilted.
• Pour egg mixture into veggies and drop ricotta by half teaspoons onto the egg/vegetable mixture.
• Cook until the bottom of the mixture begins to set, about 3-4 minutes.
• Put the pan in the oven and bake until eggs are firm, about 10 minutes.

Enjoy!