Monday April 21 through Sunday April 27

It was an interesting week.  We were in and out of the Holler and the schedule was discarded somewhat, midway through the week.  There is still Creamed Greens and Carrots in the fridge, which will make a nice omelet filling one day and a testament to how long some of these dishes can hang out without becoming unappetizing or killing us.  There is also one serving of Tempeh Tacos that Frank can take to work with him one day.  I’ve got some sweet bell peppers that were intended for a chili sauce project but I didn’t get one of those roundtoits.  I find a use for them this week.  We have fresh pears, a fresh hot house tomato and half a clam shell of organic cherry tomatoes.

This week we’ve a few functions that I’ll prepare for and note in this meal plan.  There’s a birthday celebration on Wednesday and I’ll make more of the Grated Carrot Salad on that day to serve as potluck.  On Friday I have a TV cooking appearance, I’ll demonstrate one of the dishes from the Friday menu for that.  It’ll be the Chili non Carne.  Sunday is book club and I’m hosting.  It’s Greek themed (The Magus, John Fowles, a HUGE book and I haven’t finished it yet, yikes).  I’m making an old school, butter-loaded, delightfully rich Spanakopita from the first and greatest of the cool and classic vegetarian cook books, The Vegetarian Epicure.  There.  Now I’ve taken care of all of my excuses to fall away from the meal plan this week and incorporated them into the design.  Mischief managed.

Clicking on a link takes you to the recipes. So let’s begin with what’s for breakfast Monday morning.



Breakfast – Spiced apple butter canned apple butter
omelet with creamed kale and carrots eggs, butter
creamed kale and carrots left over from last week
Ezekiel toast Ezekiel bread
Note: Soak beans for lunch
Luncheon – Pesto Bean Soup(save some of the cooked beans for Tuesday luncheon BB garlic, red pepper flakes, beans, pesto, broth, celery, olives, roasted red pepper
crackers   crackers
Fresh pear halves   pear, lemon
Dinner – Baked eggs in bacon MFC 381 bread, eggs, soy bacon
escalloped sweet potatoes and apples MFC 1088 potatoes, apples, brown sugar
Chocolate cornstarch pudding cornstarch, cocoa, milk, vanilla



Breakfast – Grapefruit juice bottled grapefruit juice
oatmeal oatmeal
cinnamon toast Ezekiel bread
Luncheon – Hummus BB beans left over from Monday luncheon, sesame butter, garlic, cayenne, cumin, lemon juice
tapenade   mixed salad bar olives, garlic, olive oil, lemon juice, black pepper
toast   bread
Beet, cheese, and onion salad MFC 776 roasted beets, mayonnaise, cheddar cheese, sweet onion
Orange wedges   oranges
Dinner – Burger Buddy BB garlic, carrots, mushrooms, onion, burger crumbles, vegetable bouillon, macaroni, soy sauce, soy creamer
buttered peas   peas, butter
Raw spinach salad MFC 824 spinach, cherry tomatoes, green onions, celery, salt, egg
French Dressing MFC 841 oil, vinegar, sugar, mustard, paprika, onion
Chocolate cornstarch pudding   leftover from Monday



Breakfast – tomato juice tomato juice
scrambled eggs eggs, butter
biscuits homemade or store bought buttermilk biscuits
gravy (make double, half will go with cheese sauce for lunch) butter, milk, flour
Luncheon – Asparagus toast rolls MFC 984 bread, asparagus, cheese sauce
Cheese sauce MFC 920 cheese, white sauce
white sauce MFC 919 left over from lunch
Grated carrot salad (make double, half to take to potluck birthday party) MFC 742 carrots, lettuce, mayonnaise
Daytona Bars with lemon sauce MFC 355 whole wheat flour, butter, sugar, egg, milk, walnuts, dates, lemon
lemon sauce MFC 934 lemon, egg, cornstarch, sugar
Dinner – Soul Chicken with peppers & onions BB meatless tenders, sweet bell peppers, onions, butter
boiled potatoes   potatoes
spicy greens and tomatoes BB greens, garlic, red pepper, tomatoes
rhubarb shortcake MFC 331 rhubarb, sugar, flour, shortening, milk


“Chowder is a special kind of cream soup, containing a large proportion of solid food cut rather coarsely.  Modern chowders are often made with vegetables such as corn, potatoes, and even spinach.  They are, as a rule, so substantial that a good-sized bowlful is a hearty luncheon main dish.”  When Meta wrote this note, it was 1942 and hormones (rGBH, Recombinant bovine growth hormone) weren’t a part of the conventional milk supply.  When using dairy, I always use non-diary or organic milk.    When in doubt, grow your own, find a neighbor that raises cows, or buy organic.



Breakfast – sliced apples apples
Toasted cheese biscuits left over biscuits, cheddar cheese
Jam jam
Luncheon – Corn chowder MFC 964 onion, frozen corn, potatoes, milk, thyme
grapefruit and avocado salad MFC 753 avocado, grapefruit segments, French dressing (MFC 841)
Dinner – Vegetable lasagna BB crumbles, garlic, tomato paste, canned tomatoes, oregano, lasagna noodles
garlic bread   potatoes
Creole green bean salad BB green beans, red onion, Creole mustard, red wine vinegar
sliced banana, grapes, and strawberries fruit cup   banana, grapes, berries
Note: Prepare for studio day.  Have ready packed lunch items   Tomato soup, crackers, cabbage and raisin slaw


Breakfast – tomato juice tomato juice
loaded oatmeal with pecans and raisins oatmeal, pecans, raisins, brown sugar, and butter
Morning Note: Pack lunch for after the studio.  Make mashed potatoes, pack one serving for the demo
Luncheon – Tomato soup MFC 960 left over or fresh
cabbage and raisin slaw MFC 740 cabbage coleslaw mix, raisins, mayonnaise
Dinner – Chili non carne MFC 479 crumbles, canned tomatoes, canned kidney beans, tempeh bacon
skinny mashed potatoes   potatoes, vegetable broth, olive oil
celery and radishes   celery, radish, coarse salt, celery seed
Vanilla ice cream with blackberries   vanilla ice cream, thawed black berries
After Studio Note:   Shop for sourdough bread at Panera. Shop for vegetarian orange gelatin at EarthFare


Breakfast – orange juice 4 oz orange juice
French toast sourdough bread, milk, butter, eggs
brown sugar syrup MFC 924 brown sugar, vanilla
sausage Gimme Lean sausage
Luncheon – Mediterranean Quinoa Salad BB vegetable bouillon, kalamata olives, garlic, feta cheese, quinoa, meatless tenders, red onion, lemon, juice, balsamic vinegar
sour dough bread and butter   bread, butter
pineapple date salad MFC 766 dates, pineapple, mayonnaise
Dinner – NoBull burger steak   meatless pattie
Mixed mushroom gravy BB white sauce (MFC 919), white mushrooms, baby bella mushrooms, milk, purchased mushroom soup
rice pilaf BB rice, broth, onion, celery, sweet peppers, garlic
Waldorf salad MFC772 apples, lemon juice, celery, walnuts, sour cream, parsley, sugar

A Course in Miracles text book pg 41 Healing and Faith; 16.4; “You can enslave a body, but an idea is free, incapable of being kept in prison, or limited in any way except by the mind that thought it.  For it remains joined to its source, which its jailer or its liberator, according to which it chooses as its purpose for itself.”



Breakfast – grapefruit grapefruit
5 minute eggs eggs
cinnamon toast Ezekiel cinnamon raisin bread, butter, cinnamon, sugar
Dinner – sweet potato biscuit BB sweet potatoes, flour, milk
pea and cheese salad MFC798 peas, cheddar cheese, celery, pickles, mayonnaise, lettuce
Peach Jiggle MFC328 orange flavored vegetarian gelatin,  thawed frozen or fresh peaches, sugar
Dinner – Book Club; Greek themed, bring a dish  
Spinach Pie (Spanakopita) The Vegetarian Epicure; Anna Thomas spinach, filo dough, eggs, feta cheese, onion
glazed carrots BB carrots, butter, honey
orange-coconut salad MFC754 oranges, bagged coconut, poppy seed dressing
poppy seed dressing   vinegar, honey, dry mustard, celery leaves, green onion, canola oil, poppy seeds


It’s a beautiful spring, Easter Sunday!  It’s also moving on towards lunch.  There’s a little (actually, A LOT of) weed-whacking to do to get the blood flow back into my legs after sitting so long this morning composing this meal plan! HA.


Recipes will be posted later tonight, or tomorrow.  Meanwhile, I’ve had fun with this meal plan and feel relaxed knowing I’ve got all known and anticipated bases covered for the week.  Things change though, and I can’t but be delighted by that.  Everything’s as it should be.


Eat well.  B.

2 thoughts on “Monday April 21 through Sunday April 27

  1. Pingback: Recipes for Weekly Meal Plan 0421-0427 | Beth and the Biscuit Personal Chef; Kitchen Disobedience

  2. Pingback: Glorified Chili Con Carne | Beth and the Biscuit Personal Chef; Kitchen Disobedience

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