Well, I guess I am officially in vacation mode because I forgot to put up the weekly menu post on Sunday as promised! Sorry! This week we’re cooking pizza’s in a smoker, making pulled pork in the smoker and other delicious things. Also, one day in NYC! So, that’s the extent of my weekly menu planning. 😉

If you do have a menu planned and are ready to share, please put it in the comments below. Your menus are the best and great inspiration for so many!

Have a great week!

As responsible as I’ve been about meal planning the last two weeks, this week I am taking that planned-for vacation from the dinner plan! I am hopping on a plane with the kids tomorrow for our annual East Coast trip, this time tooling around in a Toyota Prius. (I am pumped about spending way less on gas this summer than we ever have!) I know in the next two week’s we’ll be having smoked pizza at some point, thanks to my brother, but beyond that I haven’t a clue. And I’m kind of excited about that!

I won’t be totally MIA on the blog this coming month. I still need to share a special chocolate cake recipe with you soon, as well as a fun and silly grilling idea for summer. And who knows what other deliciousness will find it’s way onto the blog thanks to our travels. Plus this weekly post will go up no matter what, whether I plan a menu or not because I know some of you will!

If you are one of those responsible ones with a menu planned this week, please put it in the comments below! THANK YOU!

Hi everyone! Okay, I have another meal plan…three cheers for being sort of organized in the middle of summer! 😉

MONDAY:
– Pat’s Asian Chicken Salad

TUESDAY:
– Vegetarian Curry in a Hurry

WEDNESDAY:
– Green Noodles

THURSDAY:
– Leftovers

FRIDAY:
– Caprese Paninis

SATURDAY:
– Eat out night

SUNDAY:
– Eat out night…again. We’ll be packing for our 4-week east coast trip, so just going to assume I won’t be cooking much that night!)

Click here or on the image above for the free printable PDF of this week’s menu and ingredients list.

If you have your own dinner plans pulled together, please share in the comments! Have a great week!

Hi friends! This is an evolution of a recipe I already have shared on the site, Curry in a Hurry. Click here to read about the origin of that recipe and if you love chicken. Today’s version, however, is vegetarian.

I’ve gotta tell you, this vegetarian version of Curry in a Hurry is just as good as the original. Indian food just lends itself so beautifully to vegetarian cooking.

The first time I made this, I tried making paneer (a fresh cheese common in India) from scratch. It was delicious but took FOREVER. When I posted my paneer on Instagram and lamented the amount of time it took, several of my friends said, “Well, it shouldn’t have taken that long.” I followed this recipe from Aarti Party on the Food Network and I think the bottom line is that I could have increased the heat to speed things up. My paneer tasted great but when I discovered I could buy it at Sprouts, I may have broken into a little Hallelujah chorus right there in the cheese section. Maybe one day I’ll try making it again. We’ll see…

That’s about all I have to say about this recipe besides that fact that it’s simple and delicious!

If you want to try making baked homemade samosas, click here. The ones pictured in this post, however, are from the freezer section at Sprouts…and they are delicious! I’m getting really good at cheating at my Indian food, eh?

Vegetarian Curry in a Hurry

 

Print

Author: Jane Maynard

Ingredients

• 1½ tablespoons oil
• ½ of a small onion, chopped
• 5 teaspoons curry powder
• ½ teaspoon garam masala
• 3 cloves garlic, minced
• 3 dried red chilies (I just used 1 so it wouldn't be too spicy for my kids)
• 1 can unsweetened coconut milk
• 1 14-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 3-5 cups fresh spinach
• 1 cooked cauliflower florets
• Half package frozen peas
• 1 cup cooked potatoes, cubed
• 1 can chickpeas
• 8-12 ounces paneer, cubed

Instructions

1. Heat oil in a large saute pan over medium heat. Add onion and cook until translucent.
2. Add curry powder, garam masala, garlic and red chilies. Stir for one minute.
3. Add coconut milk, tomatoes, tomato paste and simmer until thickens, stirring regularly.
4. Add spinach, stir and cook until spinach as wilted. Add cauliflower, peas, potatoes and chickpeas and cook until heated through. Add paneer just before serving.
5. Serve over rice.

Notes

You can do any combination of the vegetables and cheese above - you could leave out the paneer and just do the veggies, or do paneer with just one or two of the veggies. Basically it's totally flexible and the measurements do not have to be exact either!

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Hi friends! I am SO glad I didn’t plan a menu last week…so many times this past week at around 4:00 my kids were in the middle or pure summer “funness” and I couldn’t bear to tear them away to go make dinner. We had quite a few lame-o dinners, but it was totally worth it!

This week I am planning a menu, mostly because I need a little guidance on my grocery shopping. I’m pretty certain we won’t be sticking to this completely, but at least we’ll have options and actual food in the house!

MONDAY:
– Grilled Chicken Fajitas

TUESDAY:
– Fourth of July BBQ! Hamburgers, hot dogs and the like!
– I’m not entirely sure what our sides will be, but I think I’m going to make these Crispy Rosemary Potatoes per my little Anna’s request!

WEDNESDAY:
– Homemade Pizza (Honey Goat Cheese and Sausage Ricotta using this no-cook pizza sauce and crust recipe)

THURSDAY:
– Braised Chicken with Rice and Veggies

FRIDAY:
– Leftovers

SATURDAY:
– Eat out night

SUNDAY:
– Pat’s Asian Chicken Salad

Click here or on the image above for a free printable PDF of this week’s menu and ingredients list!

For those of you who have been diligently sharing your menus in the comments week after week, THANK YOU! Keep it coming! Share those menus!