Menu Monday. Help needed.

Yesterday when I was on a walk with my husband, we talked a little about how we envision retirement.  What would we do?  How would we spend our days?  What activities would we do?  One of the things he said we could start doing together was cooking so we “wouldn’t have the same boring meals every week”.

What?  Ouch.

But he was right.  We do have the same food every week.  It is getting boring.  I need to start adding new dishes to my menu.

Ones that includes lots of veggies.  Yummy veggies.  (not the can of green beans I usually open just to say we have a vegetable….)

But, I’m drawing a HUGE blank.

So, I’m hoping you’ll help us out.

Would you contribute your favorite recipe as well as directions for recipe in the comments?  I hope to get at least 7 to try this week, and come up with a whole new menu.

Thank you in advance for your help! I can’t wait to see what we’ll be eating this week!





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  1. This has been a new healthy favorite for the hubby and I. We actually make a large batch and he takes it to work and eats it for dinner.
    We actually cook our own dried black beans and use frozen corn to cut out the sodium.

  2. I have a few ideas on my blog like this zucchini stir-fry in peanut sauce (hubs favorite) – Or easy cauliflower in cheesy sauce – I used to be a vegetarian and even though I eat meat again, I cannot imagine my life without a ton of veggies :) I had o teach Hubby that dinner is not just spaghetti with garlic bread :)

  3. We like to roast a lot of different kinds of veggies here. It brings out their sweetness. Frozen veggies work well, but fresh works even better. You can google specific directions as there are a lot of different ways to do it depending on the vegetable and your preferences. However, we usually just toss with oil and a little salt or lemon pepper at roast at 375 for about 20 minutes. Once again this will vary according to the settings and veggie. We like them when the crunch is gone and they show some brown toastiness. After their done, we sprinkle a little lemon juice on them if we have it.

    • The lemon pepper sounds delicious…I’ll definitely pick some up. I’m actually looking for spices for veggies to make them more appetizing. Roasting veggies makes them delicious. I don’t know why I haven’t done it more.

  4. Take a look at my Pinterest wall- Good 4u Eats. I made baked zucchini fries the other day that were AWESOME. Just eggwhites, Parmesan, and I also added bread crumbs.

    I think I also mentioned other little things I am trying to do to eat healthier- i.e. put cucumber in my sandwich instead of chips.

    A lot of the items are snack ideas, but dinner too (or sides for dinner). I have more in the board “What’s for Dinner.”

    DH (yeah, I am learning) and I are also big fans of doing one really hearty salad a week (with sunflower seeds, goat cheese or feta, craisins, left over chicken cut up bitesize, etc)

    • Thanks sweetie, and, yes, you are ‘getting the hang of it’. I actually laughed when I read it, while making sure it was really YOU. :)! LOVE YOU!

  5. This is a very good Paleo recipe:

    Hasta La Vista Pasta Lasagna

    1 lb grass fed ground beef

    1 lb mild Italian sausage (can use chicken sausage also)

    1 red onion diced

    4 cloves crushed garlic

    2 tbsp dried oregano

    2 tbsp dried basil or 1/2 cup fresh basil, chopped

    1/2 tsp cayenne pepper

    1/2 tsp sea salt

    1/2 Tbl. black pepper

    2 tbsp olive oil

    1 – 14 1/2 ounce can of diced tomatoes drained

    1 small can of tomato paste

    1 cup organic black olives sliced

    6 zucchinis thinly sliced with a mandolin slicer.

    Preheat oven to 350 degrees.

    In a large soup pot saute onions and garlic in the olive oil for about 3 minutes. Add ground beef and sausage and brown. Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 30 min. Let sit for 10 min before slicing and serving.

  6. We really liked steamed squash and onions together. When done, put the steamed veggies in a bowl, add some minced garlic, sour cream (regular works much better than low fat), a dash of salt and pepper and mix together. Yummy! There are never any leftovers. I really don’t have measurements, as I adjust the amounts to however much squash I have on hand.

    • Hi Cee,
      I will have to try this as a side dish. Squash can be so tasty when mixed with other ingredients! Thanks for sharing!!

  7. One of our favorites for spring and summer is a grill basket of fresh veggies, throw in some pinapple just for fun. I put in any and all veggies, cucumbers, summer squash, shreaded cabbage, you name it. I sprinkle a little Olive oil and lemon pepper before hubby throws it on the grill. Great leftover side dish or stir fry for the second night.

    • We don’t have a grill basket, but I could roast these veggies in the oven. (I’ll have to put a grill basket on my wishlist because it sounds amazing). Thanks Debby!

  8. Grilled chicken salads – cook some boneless, skinless breasts in a frying pan with some Italian dressing instead of oil. You don’t even need to marinate first! Slice and serve on a bed of lettuce and/or spinach with your choice of toppings. Grated carrots, frozen peas (just run warm water over a handful in a colander to thaw), garbanzo beans, croutons, cheese, peppers, tomato, cucumber, etc. Whatever you want – set it all out and let everyone pick their own toppings like a salad bar.

    We make a ton of chicken and use the leftovers in another meal.

    You can chop the chicken into small pieces, heat in alfredo sauce and serve over pasta. You could have a side salad to use all the leftovers from your salad bar night.

    Another idea – chop the chicken into small pieces. Warm in a little olive oil. Add 2 cans of cream soup, 2 cans of water and one package onion soup mix. Bring to a boil. Remove from heat, add 2 cups of minute rice. Cover. Let sit 5 minutes. Stir and serve with a side of veggies. THIS IS SUPER FAST!

    A great side dish for this time of year is sauteed asparagus. Heat a small amount of olive oil in a large frying pan. Add fresh asparagus cut into 1-2 inch pieces, a couple cloves of garlic and some soy sauce. Stir fry until tender. Even most asparagus haters will love it. I feed it to my 2 teenage sons and they devour it.

  9. Two of my favorite recipes are:
    “cheater” risotto – you just bake. SUPER easy. I’ve tried this as is, but my favorite mix ins are butternut squash, goat cheese, and light italian sausage. Also love it with diced (cooked chicken) & various cheeses. It’s amazing & super customizable.

    I also love this pilaf recipe (I double the veggies) – We either serve with chicken on the side or mix in at the last minute.

    We always have a big salad each evening (lettuce, tomatoes, cucumber, broccoli, cauliflower, radishes, whatever is in season. Toss with lemon juice, a dash of olive oil, salt & pepper.

    We also serve the following veggie sides: steamed asparagus. Just a minute or so of steaming, served with olive oil, s&p, and a splash of balsamic. Roasted brussels sprouts. I frequently make an “appetizer tray” on weekends. About five kinds of fresh veggies, with homemade hummus.



    We really like the horseradish encrusted fish recipe (above). I’ve used Pollock, Whiting, Cod, Tilapia. Any white fish will do. I usually serve rice, a steamed green vegetable such as spinach/chard/kale.


    • This recipe looks great! I actually have some frozen fish in the freezer, this will be going on our menu for the week!

  11. I am in a rut also. So using a lot of ground turkey to avoid red meat. Found this last week and loved it!!!!! Full of veggies, the ground turkey, etc. Made some rice on side. It is really good. I would add 5 minutes onto the baking time at end, since green peppers were not quite soft, but we ate them anyway.

    • Thanks for the link Sherri! This recipe sounds like I can get my daily allowance of veggies all in one dish! My husband can’t have peppers, but I’m thinking I can make his without.

  12. We like to make homemade shrimp fried rice….I use the recipe from . The site states it costs $9 to $11….I use half the shrimp the recipe calls for and cut the shrimp in half…you can use chicken, left over pork or tofu (if you like that kind of thing). There is usually enough leftover for lunch the next day.

    Hope you like it.

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