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Old 04-29-2012, 11:45 AM   #1
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May 2012 Weekly Dinner Menus & Recipes

Each week I pick out 6 things to make for dinner (one night is what we call FFY, or fend for yourself, night). This weekly menu becomes the base for the shopping list. Shopping is usually on Sundays, so Monday starts my "menu week".
I start these menu threads every week and month so I have a record of what I fixed and to share to help others perform this sometimes tedious task. I have been doing this since June 2010 and as far as I know, all of the threads are still in this forum if you just go back far enough or search for them, you can find them.
Please share your weekly menus here, too, and post or ask for recipes related to your menus. We are no longer allowed to post links to recipes on outside websites, but if it's here on LCF, please link to it. You may also list the recipe title exactly and say it's from "such and such website", or "so and so's blog".

Here's what we were making last year at this time: http://www.lowcarbfriends.com/bbs/lo...ner-menus.html
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Old 04-29-2012, 11:55 AM   #2
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Two weeks out...

April 30 - May 6
MON: Crock pot chicken fajitas/salad
TUE: FFY
WED: Italian sausage, peppers & onions
THU: Primal baked coconut shrimp/marinated cauliflower
FRI: Bunless burgers/sweet potato fries (not low carb, but I can tolerate them)
SAT: Teriyaki grilled steaks/3 bean salad (yellow wax beans, green beans, and very, very light on the garbanzos)
SUN: Chicken salsa verde (crock pot)/salad

May 7 - May 13
MON: Linda's Spinach Lasagna bake
TUE: FFY
WED: Crock Pot Italian meat loaf/broccoli salad
THU: Fish and cucumber salad
FRI: Saucy baked pork chops/salad
SAT: Grilled steak/salad
SUN: Mother's Day -- OUT
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Old 04-29-2012, 12:02 PM   #3
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Some notes and updates:
After 6 months of faithful effort, I have given up on JUDDD for the time being, so my menus will become more interesting.
The salad greens are starting to really come in in my garden, so lots of fresh spinach and lettuce will be coming to the table starting this week.
I'm going to try to transition to OAMC this month, first by just planning how I would do it, but not actually doing it. Next month I'll actually do it.
I plan to post a lot more recipes here in the coming weeks and months.
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Old 04-29-2012, 08:17 PM   #4
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Thanks Speck!
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Old 04-30-2012, 08:05 PM   #5
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Thanks Speck!
No problem!
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Old 04-30-2012, 08:16 PM   #6
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Crock Pot Chicken Fajitas

I based this recipe on the one called "Busy Mom's Chicken Fajitas" over at Taste of Home online.
It was really good! DH said it was the best version of that dish I'd ever made, and I've been trying to make it in various ways for a long time. That said, it's not exactly "fajitas" in the sense that fajitas are supposed to be stir fried and served sizzling. These were more like chicken soft tacos, but I don't care. It was easy, tasty and crock-pot convenient.

I used boneless skinless chicken -- two breasts and two thighs -- still frozen
Six mini-bell peppers in yellow, red and orange, cut into strips
1 whole yellow onion, cut into strips
About 1/2 cup salsa
And a bunch of spices. I'm sorry, I fly by the seat of my pants on spices a lot of the time. I threw in some cumin, chili powder, garlic powder, salt, white pepper, and a touch of Mexican oregano.

I put the veggies in the slow cooker first, then put the frozen, whole chicken on top. Covered it with the salsa and the spices. I put it together the night before and refrigerated the crock. In the morning, I put the crock back in the pot, and set it to low. I stirred it when I got home from work to distribute everything. I guess it cooked for 8 hours. The chicken was fall apart tender, so I carefully lifted it out and shredded it with forks, and fished out the veggies with a slotted spoon. I mixed them together with a sprinkle of fresh chopped cilantro. I served it with shredded cheese and lettuce, sour cream and salsa, and low carb tortillas.
I'll be taking leftovers to work salad-style tomorrow.

Last edited by Speck333; 04-30-2012 at 08:17 PM..
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Old 04-30-2012, 09:59 PM   #7
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April 30th - May 13th

April 30 - May 6:
Mon 4/30: Atkins Meatloaf (LS) + Creamy Squash Casserole (LS)
Tues 5/1: Chile Mustard Pork Chops + Loaded Cauli (LS)
Wed. 5/2: Chicken Parmesan (LS) + Green Beans w/Bacon & Mushrooms (LS)
Thurs 5/3: Tuna Lettuce Wraps + Cucumber Salad
Fri 5/4: Pork Chops Alfredo + Cheesy Broccoli Casserole (LS)
Sat 5/5: Spanish "Rice" & Hamburger (LS)
Sun 5/6: Taco Salad


May 7 - May 13
Mon 5/7: Cola Chicken (LS) +Spinach Mushroom Casserole (LS)
Tues 5/8: Tuna Melts (on Oopsie Rolls) + Turnip Fries
Wed 5/9: Stroganoff (using beef cubes) + Zoodles (rice for kids)
Thurs 5/10: Chicken Cacciatore + Cauli Rice
Fri 5/11: Peach Glazed Pork Roast (LS) + BBQ green beans
Sat 5/12:Taco Pizza
Sun 5/13: Momma ain't cooking today...


Those crock pot fajitas sound awesome! Thanks for the recipe Speck...gonna copy and paste to make soon.
P.S. Some of mine are repeats from the last menu cycle that I never got to making. And LS= Linda Sue's

Last edited by kare30bear; 04-30-2012 at 10:00 PM.. Reason: forgot to add something
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Old 05-13-2012, 01:02 PM   #8
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Well, I did not do so good posting recipes so far
The coconut shrimp was meh. So was the saucy baked pork chops. I won't be making either one of those again. The Italian crock pot meatloaf was a hit. I've made it before but everyone just raved this time. My kids don't like my regular meatloaf, but this one they love. DH and I agreed, if this is the incarnation of meatloaf they like, then this is now my "signature" meatloaf recipe. And cooking it in the crock pot is a total revelation! I mean, the crock pot is awesome to begin with, but who would have thought perfect meatloaf would come out of it. And it's nice to have a comfort classic like this when it's heating up outside and not worry about heating up the kitchen with the oven. Though, I usually make meatloaf in the toaster convection oven for that reason. Anyway, if you haven't tried making meatloaf in the crock pot, I highly recommend it. Just plunk your loaf down in the crock and cook on low for 3-4 hours or until an internal temp of 160 is reached. Do not add any additional liquid.
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Old 05-13-2012, 01:12 PM   #9
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Second half of May...

MAY 14-20
MON: Linda's White Castle Pie
TUE: FFY
WED: Cheesy Squash and Pork bake
THU: Grilled Tri-tip/steamed artichokes
FRI: Shrimp and Sausage Quinoa Jambalaya
SAT: Whole Roasted Chicken
SUN: Tilapia/green beans

May 21-27
MON: Stuffed Peppers
TUE: FFY
WED: Taco salad
THU: Butter Chicken
FRI: Hamburgers
SAT: OUT
SUN: Grilled Steak

I'll be serving green salads from the garden and/or raw veggies and dip as sides nearly every night.
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Old 05-13-2012, 08:58 PM   #10
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MAY 14-20
MON 5/14: Big Mac Pie + Spinach & Mushroom Casserole (LS)
TUE 5/15: Thai Beef Salad + Hoison Green Beans
WED 5/16: Fancy Hot Dogs + Side Salad
THU 5/17: LC Bourbon Chicken over Zucchini
FRI 5/18: Maple Pork Chops + Elegant Broccoli
SAT 5/19: LC Cajun Burgers on Oopsie Rolls + Mock Twice Baked Mac (LS)
SUN 5/20: Crunchy Onion BBQ Chicken + Snap Peas w/Mushrooms

May 21-27
MON 5/21: Beef w/Red Wine Gravy + Mashed Cauli Fauxtatoes
TUE 5/22: Meatloaf Cordon Bleu (going to attempt that crock pot method you explained Speck) + Honey Mustard Green Beans
WED 5/23: Pork w/Mushroom Cream Sauce + Spinach Cheddar Squares
THU 5/24: Slow Cooker Hoisin Chicken and Slaw Sandwiches (on Oopsie Rolls) + Squash w/ Creamy Herb Dressing
FRI 5/25: Enchilada Pizza + Side Salad
SAT 5/26: going camping for Memorial weekend
SUN 5/27: camping (planning on creating a special menu of snacks and goodies to bring)

My menu for the last 2 weeks was whack. I was changing everything throughout the week. I ended up only make about 1/2 of what I planned.

Speck- I love those meals where you put it in the oven/crockpot and forget about it until it's done.
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Old 05-13-2012, 09:45 PM   #11
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Karen! You look beautiful in your new avatar photo! I don't think I will ever bake meatloaf in the oven again. Forsooth! Yah, plans change for me too sometimes. So long as ingredients don't spoil in the process, it's all good. Camping sounds like so much fun. Have a great time!
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Old 05-13-2012, 10:03 PM   #12
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Quote:
Originally Posted by Speck333 View Post
Karen! You look beautiful in your new avatar photo! I don't think I will ever bake meatloaf in the oven again. Forsooth! Yah, plans change for me too sometimes. So long as ingredients don't spoil in the process, it's all good. Camping sounds like so much fun. Have a great time!
Thanks Speck!

I'm hoping the crock pot method will convert me too. Anything to save me from heating up during the summer and also using propane that costs... A LOT.
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Old 05-14-2012, 07:54 AM   #13
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Hi Ladies I'm back. Way to busy can't even think straight I love all the ideas thanks. Right now I will stick to the weekly menus. Hope you don't mind. Back on track too.

May 14-20

MON - Southwestern taco soup, chocolate chip muffins, salad
TUE - Baked Rosemary roaster chicken, salad, spice muffins
WED - Chicken & dumplings, butter peas, salad, jello
THU - Asian pork, rice balls, salad
FRI - pizza, (Son's 12th birthday)
SAT - Fish of some sort (son's request)
SUN - BBQ roasted chicken, salad, diced potatoes
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Old 05-14-2012, 02:42 PM   #14
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glad to see you!! Weekly, biweekly, monthly, daily, we don't care!
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Old 05-14-2012, 04:27 PM   #15
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BACK pcaltman!! Good job on the menu!
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Old 05-17-2012, 06:53 AM   #16
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Hi Karen,

How do you make the zucchini side with your bourbon chicken? Just looked up the chicken recipe and want to make it next week. Looks yummy. Thanks.
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Old 05-17-2012, 07:35 AM   #17
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I am planning to just steam a frozen bag of zucchini rounds and probably add some butter on them, nothing fancy. We don't have a grocery store in our town so sometimes I have to rely on frozen veggies or they will go bad.
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Old 05-17-2012, 05:03 PM   #18
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Hum, that sound good. I grow zucchini every year, but never thought of freezing them into rounds to use in stuff. Well you all know what I will be doing this fall Thanks, I will put that on my menu for next week, so excited. Sounds weird, but love it.
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Old 05-20-2012, 09:21 AM   #19
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hey Karen,
I noticed you plan on losing 10 lbs a month as a goal...I would love to do this too...do you have any strategies to share? I would love to be 20 lbs lighter by July and I'm not sure if I can do it?
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Old 05-20-2012, 11:35 AM   #20
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That's basically me being ambitious. I have no idea if that is doable for me yet, I've restarted on 4/30 and have lost a little over 6 lbs so far. I'm starting a meat and egg fast tomorrow and have never done one, so we'll see how that pans out for me.

I may have to change those goals after this month in order not to cause disappointment in myself if I don't reach such high expectations, I'm still in that phase where I am trying to figure out what is working and what is hindering me so far. I know this time around I have been diligently tracking my food intake on *********** and not touching the nuts I love so much. I also cut down on my soda intake from 3 a day to only one and drinking lots of water. I have also made sure i start out with a good breakfast, I love my coffee, but I also love it really sweet (which has carbs) so I cut my 3 cups a morning down to 1 so I can have a good start to my day instead of being super hungry by the time lunch comes around.

I always plan my meals as best as I can. When I am left fishing for something I panic and make bad choices so planning keeps me stable.
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Old 05-21-2012, 09:04 AM   #21
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Hi all,
Bourbon chicken will be next monday

May 21-27

MON - Ground beef ro-tel stuff (linda's), spice muffins, salad, rice balls
TUE - Summer diced chicken & veggies green salsa, toastadas, refried beans
WED - spaghetti, noodles, french bread salad
THU - Garlic chicken, salad, rice, peas
FRI - pizza
SAT - Tacos
SUN - BBQ roasted chicken, salad, diced potatoes (didn't get to make this last week)
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Old 05-21-2012, 04:11 PM   #22
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I'm back!

Well not fully,not eating low carb as yet but it is my plan to have my meals planned out to start fresh next weekend. I might be a little difficult as I'm cooking for one now but I do love my leftovers. 10 lbs a month would be great Karen. You are doing fantastic thus far. Loving all the great ideas and recipes. I love using my crockpot. Can you share the italian meatloaf recipe Spec.

-Kristan
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Old 05-22-2012, 04:31 PM   #23
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Hi Kristen! Welcome back.

Here's the Recipe:
3/4 cup flax meal (or almond meal, or low carb bread crumbs or whatever you use)
1-1/2 cups spaghetti sauce, divided
1 egg, lightly beaten
2 tablespoons dried minced onion
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning (or a mix of basil, oregano, parsley)
1/4 teaspoon pepper
2 pounds ground beef

Mix it all together with half the spaghetti sauce. Make a loaf shape, and put into your crock pot. Cover with the other half of the sauce. Cook on low for 4 hours or until a meat thermometer reads 160 degrees. Let it rest 20 minutes or so before slicing.
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Old 05-27-2012, 11:29 AM   #24
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May 27-June 3

MON: Memorial Day -- Eating BBQ elsewhere
TUE: FFY
WED: Grilled Pork Chops/coleslaw
THU: Grilled Steak/green salad
FRI: Baked Tilapia/zucchini-chile cheddar mash
SAT: Grilled Tri-Tip/deviled eggs/cucumber salad
SUN: Birthday party in the late afternoon, so probably not eating dinner


I'll open a June thread later.
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Old 05-29-2012, 06:18 AM   #25
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May 28- June 3

MON - Memorial Day BBQ
TUE - Creamy Parm chicken, noodles, cauliflower, butter peas
WED - Beef & gravy, rice, cauliflower, garlic bread
THU - Roaster chicken, dirty rice, steamed green beans, jello
FRI - pizza
SAT - Meatloaf, butter peas, salad, chocolate chip muffins
SUN - Honey chicken, salad, lima beans, green beans, brownies
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Old 05-29-2012, 12:15 PM   #26
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May 28- June 3

LCAFC= Low Carbing Among Friends Cookbook

Mon. 5/28: Ate leftovers from fridge - Hamburger Patties topped with Caramelized Onions & BBQ Mayo + Salad w/Cheese and Ranch Dressing
Tues. 5/29: White BBQ Sauce on Smokey Chicken (LCAFC pg. 247) + Italian Squash Pie (Linda Sue's)
Wed. 5/30: Island Pork Curry (LCAFC pg. 37) + Mashed Cauli "Potatoes"
Thurs. 5/31: Cheeseburger Bacon Roll (LCAFC pg. 42) + Spinach Ricotta Casserole (Stella Style recipe found online)
Fri. 6/1: Flank Steak Roulade (LCAFC pg. 174) + Skillet Green Bean Casserole (LCAFC pg. 248)
Sat. 6/2: Creamy Chicken Tacos (LCAFC pg. 38) + Cajun Spiced Broccoli (Taste of Home Recipe)
Sun 6/3: Fancy Hot Dogs (Taste of Home Recipe) + Zoodles
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Old 05-30-2012, 12:04 AM   #27
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Thanks speck!

Quote:
Originally Posted by Speck333 View Post
Hi Kristen! Welcome back.

Here's the Recipe:
3/4 cup flax meal (or almond meal, or low carb bread crumbs or whatever you use)
1-1/2 cups spaghetti sauce, divided
1 egg, lightly beaten
2 tablespoons dried minced onion
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning (or a mix of basil, oregano, parsley)
1/4 teaspoon pepper
2 pounds ground beef

Mix it all together with half the spaghetti sauce. Make a loaf shape, and put into your crock pot. Cover with the other half of the sauce. Cook on low for 4 hours or until a meat thermometer reads 160 degrees. Let it rest 20 minutes or so before slicing.
I have some ground turkey in the freezer so I'm going to try this next weekend with it in my crockpot. Never thought of using spaghetti sauce in my meatloaf. Always used ketchup. Thanks for sharing.
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Old 06-01-2012, 10:46 AM   #28
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The spaghetti sauce is a nice change of pace, and a lot lower in sugar if you get one that doesn't have a bunch of sugar added, or make your own.

June 2012 thread here June 2012 Weekly Dinner Menus
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