Monday, February 25, 2013

Menu and Miles

Miles This Week:

Menu This Week: (I have some meals that I planned for last week that we did not day we visited a college and ate out, and another day I had several errands to run late in the day, I had done my long run that morning, and I was too tired to cook supper!  So I picked up an Olive Garden salad and breadsticks for our supper)

Monday--lentil loaf (recipe below), mashed potatoes, English peas, cooked kale
Tuesday--(taking a meal to a friend on bedrest--doubling everything so we can eat too!)--roast, green beans, roasted sweet potatoes and cauliflower
Wednesday--taco soup
Thursday--potato gnocchi with marinara sauce (both bought from Costco), salad
Friday--penne pasta with baked tomatoes, salad

Lentil Loaf

1 1/2 cups lentils, cooked
2 cups brown rice, cooked
1 onion, chopped
1/2 cup mushrooms, chopped
2 cups fresh spinach
1 15oz. can diced tomatoes
1 tsp. salt
1 tsp. garlic powder
2/3 cup ketchup
1/4 cup brown sugar

Saute onions and mushrooms in vegetable broth or olive oil.  When tender, add spinach and cook until spinach is wilted.  (I chopped the onion, mushrooms, and spinach in my mini chopper)  Add tomatoes, drained lentils, rice, salt, and garlic powder.  Put into a 9 x 9 glass baking pan.  Mix ketchup and brown sugar in small bowl.  Spread over the lentil loaf.  Bake at 350 degrees for 45 minutes.

Please visit OrgJunkie for more menu inspiration.

1 comment:

  1. Hey Roan! do you start with dry lentils and cook up a batch or how do you cook them?