March Menu (For 2 Weeks)

I did something today.  I sat down and planned out our meals that we will have for the rest of the month.  This is a good accomplishment for me because, up until now, I have only been menu planning for one week at a time.  Since I'm new to this, starting with one week has been manageable for me, but now I think I've gotten the hang of it enough to wear I feel comfortable planning for 2 weeks at a time.  Baby steps, right?

I have very much enjoyed the process of putting together a meal plan.  Even though it does take a bit of time, it is something I look forward to doing every week.

Is it because I just love FOOD so much.

Or is it the organizing I love?

Maybe I just like Organizing Food?!

Being able to sift through recipes... putting together the ingredients I have with the ingredients I need to buy like a puzzle... then actually cooking it and seeing your creation come together... and then eating it.  I love it all!

So, I thought I would share the love and post my meal plan for the next 2 weeks.

On the Table the Rest of This Week

Friday (tonight):  Vegetable Lasagna with garlic bread
Saturday:  Cheesesteak Sandwiches (minus the mayo)  I'm making these for lunch and we will be going out to eat in Asheville that night. (It's fight night!)
Sunday: Leftovers



Week of March 21


Monday:  Southwest Chicken Salad with tortilla chips and salsa (I'll use the leftover chicken to make quesadillas for lunch one day.)
Tuesday:  BCM Dinner (no cooking for me that night)
Wednesday:  We are having dinner at our church
Thursday:  Black Bean Wraps
Friday:  Honey Dijon Chicken Sandwiches with steamed broccoli and carrots
Saturday:  Leftovers
Sunday:  We are going out of town this day


Week of March 28

Monday:  We will still be out of town (coming back home that evening)
Tuesday:  BCM Dinner
Wednesday:  Dinner at our church
Thursday:  Chickpea, Lentil and Rice Stew
Friday - Sunday:  We will be out of town for the Campus Ministry Spring Conference this weekend, so we will most likely have leftovers on Sunday evening.


I hope you enjoyed having a little sneak peak into my "end of March" meal plan.  I really enjoy putting these menus together and so love sharing it with you!  Have a happy weekend!

Spring Awakening

Springtime was finally beginning to show it's face. The warm sunshine and soft breeze... inviting them to come outside.  To savor this day...

A walk by the lake seemed to be just the key...

The water sparkled with the reflections of the sun, as feathered swimmers and small boats carrying recreational fisherman leisurely floated along.

They passed this little guy enjoying an afternoon swim.  Dreams of summer days at the pool began to take flight...

But then were quickly brought back to the beautiful scenery presently surrounding them. On they went, enjoying this beautiful day for all it had to offer.

A Taste of Morocco {With an American Twist}

Photo Credit

Having traveled ALOT, I often get asked the question, "What is your favorite place you've been too?"  I used to stop and think about it because, to me, it seemed that choosing one favorite place was like choosing one favorite year of your life.  Just like age 7, 19, and 27 offered so many different experiences, lessons, relationships, and fun times, each country or city I've visited is distinctive and special in it's own way.  

How could I pick just one favorite?  That's impossible... right?

The last time somebody asked me this question, a country came to mind right  away.  It was the same country that has always come to mind when I get the "favorite" question.  And then, a little voice inside me said, "Hey!  Wait a minute!  Why am I ignoring my gut instinct on this one?  If this one place is so quick to jump to mind...  I guess I DO have a favorite!" 

Morocco is one of the most beautiful, unique, and colorful places in the world (in my humble opinion).  The people, the history, and the fascinating blend of North African and European culture are inspiring.  But one of the most enjoyable things about Morocco is it's cuisine!  

Yep, the FOOD.

I attempted to make my own version of one of Morocco's most popular dishes, Tagine.

Of course, my version is a bit more low-maintenance (translation: easy) and the preparation process is a bit more American-style than that of a traditional tagine.  

I experimented with a vegetarian version and it turned out absolutely delicious.  And this recipe is very simple to prepare.  I do hope you'll try it!

Vegetable Tagine

                                                                                                               

1tbs. extra virgin olive oil                                                            *yields 4 servings

1 large onion, chopped     

1 zucchini, diced                                                                                            

1/2 bag of chopped (or sliced) carrots                                   

1 clove of garlic, minced

1/2 tsp. ground cinnamon

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

One 14.5 oz. can of diced tomatoes, drained

2 cups vegetable stock

Salt to taste

1 1/2 cups couscous (1 cup couscous = 2 1/2 cups cooked; packaged works well)

Variety tip:  You can also use canned chickpeas to stand in as a substitute for meat, if you desire.

1. Cook 1 1/2 cups of couscous in medium pot according to package directions.  Fluff couscous and set aside.

2.  Heat the oil in a large saucepan over medium heat.  Add the onion and carrot and cook, covered, for 5 minutes, or until softened.  Add the zucchini, tomatoes, garlic, cinnamon, cayenne pepper, vegetable stock, and salt.  Reduce to low heat and let simmer for about 25 minutes.  

3.  Serve over couscous and ENJOY!