A Rhyme and a Reason

Hi everyone! I hope you all have been enjoying my menus and recipes. Today, I want to explain the thought process behind some of my menus. It makes coming up with meals a bit simpler, and you can always change it up!

When I sit down to write-up my menu, I follow some pretty obvious ideas. I usually do a no meat Monday, so Monday becomes Meatless Monday. Everyone loves a Taco Tuesday, sometimes I stick to tacos or I do a fun mexican inspired dish. I love Italian food so I always think Wine Wednesday, because what Italian food doesn’t go great with wine! 😉 I try to do one low carb meal a week, and that goes on Thursdays, sorry, there’s no cute phrase for that one (maybe thirsty thursday…..)! I try to make a fresh new meal or a light and fresh meal, so Friday becomes Fresh Friday!!

I don’t really have anything for the weekend days, but I can usually think of 2 meals without prompts. If I’m completely stuck I prowl the internet for inspiration.

I don’t always follow these rules, sometime I don’t even put the meals that fit those categories on those days (GASP)! It’s just a nice guideline for when I’m stuck and trying to find out what sounds good for the week!

Here is a menu that follows those rules:

  • Monday: Mediterranean Veggie Pizza
  • Tuesday: Soft Tacos and Guacamole
  • Wednesday: Veggie Lasagna
  • Thursday: Chicken and Cauliflower Rice
  • Friday: Chicken Strawberry and Walnut Spinach Salad
  • Saturday: Turkey Nachos
  • Sunday: Ravioli Pasta Salad

Also here is a recipe for the Ravioli Pasta Salad:

Prep Time: 1 hour if using non instant rice, Cook Time: 10 mins, Total Time: 1 hour 10 mins

Ingredients:

  • 1 package ravioli (I used Buitoni 3 cheese)
  • shredded Italian Cheese
  • 1/2 cup wild rice
  • 1 small can of diced black olives
  • 1/2 small tomato diced
  • 1/4 small onion diced
  • handful of sun-dried tomatoes diced
  • handful of baby spinach torn up into pieces
  • handful of jarred mild banana pepper rings diced
  • 2 cloves garlic diced
  • 1/2 a cucumber diced
  • 1/4 cup extra virgin olive oil
  • 1 Tbs italian seasoning
  • Salt and Pepper to taste

Directions:

  1. Cook Wild Rice according to package instructions (can always use instant rice to save on time)
  2. Cook Ravioli according to package instructions
  3. Dice all of your veggies
  4. When rice is finished add all of your veggies except spinach to the pan and saute on medium low heat with 1/2 the amount of olive oil called for, for 5 mins
  5. Add spinach and ravioli to the pan
  6. Then add italian seasoning, salt & pepper, garlic, and rest of oil to the pan turn to low heat add rest of the olive oil and simmer for 2 mins.
  7. Turn heat off and stir in Cheese

Can serve immediately or put in the refrigerator for 30 mins and serve chilled.

  1. ravioli ingredients
  2. ravioli cooking
  3. diced veggies
  4. rice and veggies in pan
  5. spinach and ravioli in pan
  6. all ravioli in pan

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s