Monday, June 14, 2010

Menu Plan Monday--June 14th


It feels like we will hardly be at home this week (I'm typing this from out of town), so there won’t be an over abundance of cooking going on. We’ll be relying on leftovers and some simple meals on the few weeknight we are actually at home. NEXT week we’ll be home to stay, since Andrew starts his program. So, I’ll be organizing and planning for a freezer cooking day at the end of June/beginning of July. And I'm also hoping I can get back into breadmaking.

In other news: I am super excited about eating more vegetables! I know, it's shocking. Our new town is close to a lot of farms, and produce is noticeably cheaper. PLUS, there is this awesome local grocery store that sells local produce, and it too has affordable prices.

Ingredients I have on hand this week that I want to use up:
Lots of cucumbers
Green bell peppers
Frozen chicken thighs/drumsticks

Breakfasts: cold cereal, blueberry pancakes (we are addicted)
Lunches: salads, sandwiches, leftovers

Dinners by weeknight:
Monday--Dinner at home after a long car trip--leftover burritos with homemade guacamole, lettuce, tomato, sour cream
Tuesday--Johnny Marzetti with Cheesy Noodles (that I never made last week), salad (with cucumbers)
Wednesday--Mexican Chili Chicken with onions and green peppers over rice, green beans
Thursday--Out of town (dinner at a friend's house)
Friday--Out of town (dinner at a friend's house)

While you're here, do you have any fabulous ideas for using up cucumbers? I got a suggestion on twitter for a Greek cucumber salad type thing which I'll probably try, but any other ideas?

For other menu plans, check out the link-up at Org Junkie's Menu Planning Monday. :)

And speaking of link-ups, don't forget that this Thursday I'll be hosting the first Try New Adventures Thursday! I'd love it if you came and participated.



  1. Great looking menu! I have a Greek Chicken Salad that has cucumber in it. -

    Have a great day!

  2. Great menu! My dh loves this cucumber recipe:

    1 tbsp. sugar
    1 1/2 tsp. salt
    1/2 tsp. lemon pepper
    1 c. sour cream
    1 small onion, sliced
    2 tbsp. white vinegar or lemon juice
    4 1/2 c. thinly sliced, pared cucumbers (6 med.)

    Blend together sugar, salt, lemon pepper, sour cream, onion and vinegar in large bowl. Add cucumbers; mix well. Cover and chill at least 2 hours.

    I prefer them cut up with some low-fat ranch dressing and lots of black pepper.


  3. no ideas from me, I am looking for ideas to use up peppers. Hubby brought home tons of pepper plants and Im not sure how to use them up!
    Have a great week!

  4. I could eat cucumbers every day! How wonderful that you have such a vegetable abundance.

    A few ideas for cucumbers:
    1. There's a blueberry salad recipe on my blog that includes cucumbers (tomatoes can be subbed for blueberries if that appeals more to your taste).

    2. We just cut up cucumber and tomato slices and arrange them on a plate. Simplest salad ever, and discovered it was common in Vietnam...

    3. You can also use a vegetable peeler to create cucumber "noodles" and top them with salmon, shrimp or whatever you heart desires.

  5. Thanks everyone! I really appreciate the ideas.
    @Aiming4Simple: Cucumber noodles! What a fun idea! I still have lots of blueberries on hand, so I'll probably have to try your blueberry salad recipe...

  6. This recipe is very similar to the one I use (I typically just wing the measurements): It's close to a coleslaw dressing, sweet rather than savory. My grandma used to make it all the time when when we were little.

    You could also cut them into thick slices, hollow out a bit of the middle, add some hummas (or whatever), and serve as a snack.

    How about pickles?

  7. I throw cucumbers into everything! They make a good filler for tuna salad, and add crunch to sandwiches. Green peppers are amazing in egg salad (gives a very simple recipe a lot of depth).

    I love the cucumber noodle recipe! I do that with zucchini, then cook them in olive oil, but never thought to do it w/ raw cucumbers!

  8. I'm not sure if you still need to use up cucumbers a few months after posting this, but here's one way I like them:

    Pickle & Onion Salad
    Slice Cucumbers and onions, layer in container sprinkling each layer with a little salt. Refrigerate overnight, then pour off juice.

    Combine 1/2 cup sugar, 1/4 cup vinegar, 1/2 cup water. Pour over cucumbers/onions to comver completely. Refrigerate and serve cold.

    I'll confess that it's really good to just take a fork and eat right out of the container :P


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