Sunday, May 30, 2010

Monday Meal Plan

Thought I would get back with the menu planning at Organizing Junkie. Since I like to plan a bit more loosely in the summer, this is what we had last week instead of what we are going to be having...

Sunday - Crisp Goat Cheese Salad (without the potatoes), sliced tomatoes and yellow pepper
Family Review: Kate asked that I make this dinner more often, although Jack dipped his goat cheese medallions in ketchup!


Monday - Sweet Potato & Black Bean Enchiladas (recipe below)

Family Review: A staple in our house, usually more of a fall/winter meal but I had some sweet potatoes and corn tortillas to use up
Tuesday - Grilled Halibut with Black Bean & Papaya Salsa (recipe below), green salad (with leftover dressing from Sunday's salad) and cornbread
Family Review: Our friend Genevieve dined with us. The halibut was from the back of the freezer (I'm too mortified to announce publicly how long it was probably there) but it turned out great. The cornbread was a gluten-free mix that also needed to be used up. I have no idea how it ended up in our pantry, but it was pretty good. The kids probably ate more cornbread than fish, but there were no complaints.
Wednesday - Leftovers!!
Thursday - Fishy Sticks, roasted sweet potatoes and homemade applesauce (all for the kids - Matt and I had a date night - we biked in the Garden of the Gods and then to Trinity Brewing and ate there)
Friday - White Russians and Mojitos, Colorado grown asparagus (purchased at Spencer's on Tejon) wrapped in prosciutto, chef salad brought by friends
Saturday - Pancakes (Matt made them for the kids as I wasn't feeling well)


Black Bean & Sweet Potato Enchiladas
2 tsp oil
1/2 cup diced onion
2-3 diced sweet potatoes
2 cups of cooked black beans (with liquid)
2 cups spinach
12+ corn tortillas
salt/pepper
Enchilada sauce (I use Hatch brand, but someday I'd like to make my own!)
sour cream
grated Mexican cheese blend

Preheat oven to 375. Heat oil in large skillet. Add onions and brown slightly. Add sweet potatoes, cover, and cook 10-15 min until softened. Mix in beans and greens. Cover and cook until spinach is wilted. Season with salt & pepper.
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Warm tortillas so they will roll easier. Place a dap of sour cream and a scoop of filling in each tortilla, roll and place in pan. Cover with remaining sauce, sprinkle with grated cheese and bake for about 20 min.
Grilled Halibut with Black Bean & Papaya Salsa

½ cup diced onion

2 T olive oil
½ cup seeded and diced red bell pepper

¼ cup diced celery

1/8 tsp ground cumin
1/8 tsp chili powder

1/8 tsp ground red pepper

s/p to taste

½ cup cooked black beans

2 T red wine vinegar

1 cup diced papaya

4 half-pound halibut fillets

2 tsp sesame oil

1 T coarse kosher salt

Freshly ground pepper

¼ cup grated orange zest


  1. Lightly brown the onion in the olive oil over med-high heat, and then stir in the bell pepper, celery, cumin and spices. Sauté for 1 min.
  2. Transfer to a stainless steel bowl, and season with salt and pepper. Add the cooked black beans and all remaining ingredients, tossing to combine. Chill.
  3. Pour the sesame oil over the halibut fillets and season with salt and pepper. Top with the grated zest and chill in fridge for 20 minutes.
  4. Grill halibut for 6-7 min each side, or until it flakes with a fork. Top each fillet with ¼ cup chilled salsa.
And I always get this question: What is a Flexatarian?

2 comments:

Penny said...

mmm goats cheese. It's so expensive here! You'd think given we've such a strong dairying industry that goats cheese would be reasonably priced but I guess we have more cows than goats. ;P

Dawn said...

I love it when you post these menu plans. I like so many of the same foods your family eats and always get great ideas and recipes.