Weekly Meal Plan February 10-14

Wow! What a week! There was just something in the air this week that made everyone a bit crazy and quite cranky. (me included…at least in the cranky part) We made it through and I have to say, Thursday afternoon and Friday were pretty good days (I think Jones may disagree with me…sorry Jones)

Thursday afternoon we had our Ellerslie Opening Ceremonies to kick off the Winter Games. Now getting 700 students down to the gym in their Tiger Team groups and keeping them quiet was a NIGHTMARE, but once the ceremony started, they settled down…sort of.

And then, right at the end, there was a music montage.

[youtube http://www.youtube.com/watch?v=cowe84zw32c?rel=0&w=560&h=315]


Now I don’t know about you, but there is something about montages like this that just get me. They are so inspiring to watch. It got me excited for the Olympics…which is not hard  because I LOVE the Olympics. So I left Thursday afternoon feeling pretty good (and I’ll tell you that Thursday morning I was NOT a happy camper).

Friday morning, as school started, I received this.

IMG_2283 IMG_2284

Remember those two boys I told you about? Well thanks to my counselling they have become best friends. I guess if teaching ever fall through, I will have another career choice…

I’m ready for a restful weekend, and of course, I am ready to whip up some old favorites next week on the meal plan. (3 new meals last week, plus a new oatmeal post was a lot…)

Monday Tuesday Wednesday Thursday Friday
Supper out for Andrew’s birthday (why only celebrate one day?) One pot chicken curry Lentil meatball spaghetti Won ton soup Frozen Pizza (romantic right?)

Grocery List

  • Instant rice
  • Chicken breast
  • Carrots
  • Celery
  • Green onion
  • Ranch dressing
  • Curry powder
  • Chicken broth (3 cartons)
  • Nuts and dried fruit (mix-in’s for the curry)
  • Lentil meatballs
  • Jarred spaghetti sauce
  • Pasta
  • Won tons (homemade or from the store)
  • Soup veggies (I buy a bag of stir-fry veggies)
  • Sesame oil
  • Ginger


One-Pot Curry and Rice Dinner

My friend Patricia reminded me of this recipe.  I used to make it a lot when we worked together, but you know how some recipes just get out of rotation? This one shouldn’t have! It is excellent.

This is a Kraft recipe that I found in a magazine years ago. The recipe online is slightly different than mine (I make more so that I have lots of leftovers…) but generally either one will get you to a great end product.

Mix ½ cup of creamy cucumber or ranch dressing with 1-2 tbsp of curry powder. Pour this over your sliced chicken and let it marinate for 10 minutes.

In the bottom of a large pot, soften a handful each of chopped celery, carrots and green onions in some oil. Add in the marinated meat and cook through. Pour in 2 cups of broth and 2 cups of instant rice; bring to a boil.

Remove the pot from the heat once it is boiling. Stir in 2 tsp of ginger and a handful of nuts and dried diced apricots and raisins (I just buy a scoop of bulk trail mix and throw that in). Stir everything together, cover with a lid and let stand 10 minutes.

Serve and enjoy!



Every time I open the freezer I see those lentil meatballs. So I figure, since I’ve laid off the lentils for a bit, I will pull those out and make an easy meal for us.



Right beside the lentil meatballs are the won tons…plus the soup last time was de-licious!

**No new oatmeal this week. I think I will camp on my favorite for a while (gingerbread). But I will continue to look for some new ones to try. I did find a German chocolate one that really peaked my interest. Maybe next week…

Lentil “Meatballs” and Spaghetti

As I was getting ready to leave the house this morning I said to Andrew “Guess what we are having for supper tonight?”

He got a little excited…”What?”

“You’re not going to be happy about it…” I said

“Lentils…” he said with a tone that seemed like he was considering how he could get out of supper.

I wish this was not his response…but maybe this recipe will help change his opinion about lentils. I really do think it is mind over matter here. Lentils can be tasty and flavorful…but you can’t come to the table with the mindset that lentils are the worst thing you have ever eaten. I mean really, Andrew, let’s not be so dramatic…

Maybe next time I should just let him think they’re real meatballs…

I started by cooking the lentils according to the package directions. This supposedly makes a whack load of meatballs so you may want to half it. I didn’t even have 3 cups of lentils left (I can just imagine Andrew cheering as he realizes this means there are no more lentils in the house) so I cooked up 2 cups of lentils and will freeze the rest of them so we can have this meal again without all the work.

After they are soft, drain any leftover water and rinse under cool water.

Mash the lentils as best you can with a potato masher and mix in the rest of the ingredients.

I made a few changes to the original recipe: I didn’t put in the onion but instead used dehydrated onion flakes, and I used a smaller amount of fennel seeds because the flavor can sometimes be overpowering.



Line a baking sheet with parchment paper (or if you are un-fancy like me, use tin foil and spray it) and then form the meatballs using a spoon and clean hands. Remember that these are not going to form like regular meatballs so be patient and ok with the fact that they won’t be perfectly round.


Bake at 400 degrees for 18-20 minutes.

During the baking process, I made pasta and warmed up my marinara sauce.

I topped our pasta with mozzarella cheese and a little Parmesan too for good measure.


The verdict- These are surprisingly good, hearty with an almost meaty texture. Now I know that may not count for much coming from me because I like almost anything,  and I am certainly a lentil fan,  but even Andrew enjoyed these. Good thing, because I have 15 more lentil meatballs that I am going to throw in the freezer and pull out the next time I need a quick meal.