Sunday, January 29, 2012

Meals for Jan. 30 - Feb. 4

Another week is behind us and the menu planning seems to be helping with keeping us on track with our budget and with executing dinners nightly. Doing some of the prep work on the weekends is definitely cutting prep time during the week.
I'll admit though, it takes time. There's the planning of my meals, shopping and then washing and cutting the veggies. But, when you work all day and come home to find your carrots neatly cut and ready to toss in your dish - that just makes me smile!

Meals for Jan. 30 - Feb. 4:

Mon - Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo (
Tues – Mustard Maple Pork Tenderloin, quinoa, zucchini from
Wed – Shrimp Pad Thai
Thursday – Slow Cooker Honey Sesame Chicken Recipe, over brown rice, broccoli steamed with garlic & lemon from
Friday – Lightened up Shepherd's Pie
Sat - Braised Short Ribs in Crock Pot


  1. How do you store the cut vegetables for the week? Do you take any precautions to prevent the vegetable from turning?

  2. Good question Sue! I first wash everything in food grade hydrogen peroxide, then cut and store in ziploc bags or glass containers. Even veggies that have been cut on Sunday are still perfectly crisp on the following Sat. The H2O2 is microbial and prevents any bacterial growth. I've had lettuce and berries stay fresh for weeks with the use of this stuff! I also use the H2O2 for cleaning counters, showers, toothbrushes after someone is sick, laundry and pretty much anything that needs to be cleaned without the use of chemicals.
    It may seem expensive by the gallon, but you must dilute it to handle it, so a little goes a long way. It's kind of a miracle product!