Menu Monday

Wrapping up August in fresh veggies

It is great to live in a beautiful place where many things grow.  This week we enjoyed fresh plums, peaches, watermelon, cantaloupe, cucumbers, tomatoes, corn, zucchini, yellow summer squash, onions, green beans, raspberries and strawberries.  I didn’t really make “recipes” for meals.  Some meals were just 1/2 a cantaloupe and a spoon.  🙂  Other meals I diced a few veggies and heated them in my non-stick pan and called it good.  In general, breakfast was a fruit smoothie or sauted fresh veggies.  Lunch was a large salad or left over soup.


I had a couple of days were I needed to be at work during lunch.  I made these salads-in-a-jar as practice for when school starts and I am at school 6-8 hours a day.  For these salads I layered cucumbers, zucchini, tomatoes, avocado, unsalted sunflower seeds and Romaine lettuce.  I added 2 pieces of lunch meat ham to my daughter’s salad jar.  She isn’t ready to go all veggie.  At least she will now eat salad!


One day I started to make a soup in the crock pot before I realized I didn’t have all the ingredients I needed.  I had to work late so I had to go with plan B.  Sadly, plan B is not as healthy as I would hope.  But it works and no one starves.  It is supper easy too.  11 box of Roasted Pepper and Tomato Soup, 1 jar of my home canned tomatoes.  1 box of tortellini. Not the best when it comes to my eating goals, however, you have to appreciate the things you can store and make in a pinch.


I got to finish the soup the next day.  Here is what I did:

Moroccan Sweet Potato Lentil Soup

2 sweet potatoes diced

2 large carrots diced

1 large onion diced

1 c diced celery

2 c lentils

1/4 c lemon juice

1 red bell pepper diced

1/2 c chopped cilantro

1 tsp coriander

3 cloves minced garlic

2 tsp minced ginger

1 jar of my home canned tomatoes (you could use canned tomatoes from the store)

8 c vegetable broth

1 tsp cinnamon

1 tsp curry powder

1/4 tsp nutmeg

1 tsp paprika

1 tsp pink salt

1 tsp turmeric

2 tsp cumin

I put it all in the crock pot on low all day.  At the end of the day the soup was done and I didn’t have worry about making dinner on a day I worked late.  I was able to share with 2 other families AND have soups for 2 mores days of lunches.  It worked out great.  Oh!  And I had my 14 year old put bread in the bread maker.  My students who were going in and out of the house kept making comments of how good the house smelled with soup and baking bread wafting through the house.


Again… every day has a large salad.  Right now my garden is going nuts!  I end up giving away lemon cucumbers right and left.  I will miss them this coming winter though.


Some dinners this past week were super simple.  This dinner was onions, mushrooms, zucchini and green beans sauted in my magic pan with no oil and corn on the cob.


Breakfast – this is my favorite – onion, mushrooms, zucchini, and asparagus sauted in my magic pan.


This week I saw a yummy looking Zucchini Bread sticks.  It wasn’t something I would choose to eat because of all the cheese… so I made it fit me.  🙂 Here is how I made it so I could eat it and feel good about myself.

2 c grated zucchini

1 egg

3/4 c vegetarian cheese

1/4 tsp oregano

1 tsp garlic powder

3 tbs tapioca flour

I preheated the oven to 450, mixed up all the stuff, dumped the stuff on a cookie sheet and spread it out so that it was about 1/4 inch thick.  I baked it until it looked a browned here (about 15 minutes).  I let it cool and used my pizza cutter to cut it.  It was so good we made it 3 more times that night.  And it’s a great way to use the zucchini my garden is spitting out.

Well… that is it.  That was my week in food.  This week is shaping up to be crazy.  School starts.  Rehearsals will be in full swing.  My teaching schedule will be nuts!  I am using this morning to get my food prep under control  I sure hope this works!

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