• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

January 12, 2013 Food

Menus on Mondays, Healthy Menu Plan for the Week of 1/14/12

I’m getting my menu for next week together super early.  Wanna know why? I think a picture says 1,000 words.

empty fridge

Yep, it’s empty.  Like, the most empty it’s ever been.  I blame my refrigerator purge from the first week of our #organizedin2013 mission as well as my friends who came over last night to help me drink all of my wine.  That’s what friends are for!

Needless to say, we could use some basic essentials up in here.  Like milk.  And may be a veggie or 5.  Perhaps some fruit.  And something to cook for dinner!  I’m seriously dreading this grocery bill.  I think it’s gonna be a winner!

I also am terribly sad to confess: my lo-cal menu from last week coupled with daily exercise has resulted in… Drumroll please… me gaining a 1/2 pound.  Once again, I blame my friends who came over last night to help me drink all of my wine.  So, I guess I’d say that 1/2 pound is worth it.  You only live once, right?

Once again, I’m trying this whole healthy menu plan again this week, and I’m NOT going to be buying any more replacement wine at the grocery store today.  (Don’t worry folks, I have a big stash I can pull from in an emergency.)  In this week’s menus I went back to my favorite recipe box and pulled some great  dishes and some interesting ones too!  Have you ever cooked with duck before?  Now’s the time!

veggie rice dinner

Monday: Vegan

Garden Rice and Beans

Spicy, Crispy Roasted Broccoli

Tuesday: Try Something New – DUCK!

Apricot Grilled Duck Breasts

Israeli Couscous with Raisins

Steamed Sugar Snap Peas

Wednesday: One-Dish Vegetarian

Creamy Barley with Tomato and Greens

tilapia and veggie ribbons

Thursday:

Sweet and Spicy Tilapia

Vegetable Ribbons with Fettuccine

shrimp and orzo

Friday:

Ginger Shrimp: Toss one pound shrimp with one tablespoon of ginger paste, salt and pepper.  Heat two teaspoons oil over high heat.  Add shrimp and saute until just cooked through.

Primavera Orzo

family friendly brunch menu

Weekend Cooking (Brunch-ish):

Hot Corn Dip

Broccoli Bites (for the Kids)

Broccoli Cheddar Quiche with Brown Rice Crust (Adults)

Roasted Carrots and Parsnips: Peel and quarter veggies.  Toss with olive oil, salt, pepper and Garam Masala.  Roast at 450 degrees for 25 minutes, flipping once.

Strawberry Nutella Bars

 

 

More from my site

  • One Pot Pasta with Sausage & BasilOne Pot Pasta with Sausage & Basil
  • Sweat, Strengthen and Flow at Midwood ParkSweat, Strengthen and Flow at Midwood Park
  • Sweet Dreams Honey Vanilla TeaSweet Dreams Honey Vanilla Tea
  • Support Local Moms and Enter a Boppy Giveaway!Support Local Moms and Enter a Boppy Giveaway!

Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « My Calculating Children
Next Post: Lifestyle Plan: Part 1 – Eat the Rainbow #Linkup »

Reader Interactions

Comments

  1. Kristen says

    January 12, 2013 at 5:07 pm

    I can never plan for the week partly because I always change my mind lol!

    Reply
  2. carolyn says

    January 14, 2013 at 1:54 am

    Duck, really??? Please follow up w/ your thoughts on that!
    I find it ironic that you have all of these vegan/vegitarian meals, but your ‘try something new’ is duck of all things! 🙂 That sounds like a big try to me!
    These recipe’s look delish! I can’t wait to try the barley w/ tomato and greens.

    Reply
    • Katie says

      January 14, 2013 at 2:21 am

      We eat a flexitarian diet. Meaning, we eat mostly vegetarian, and occasionally incorporate meats once or twice a week. For protein, encourage the kids to eat a well-rounded diet, and well, because I like meat! I thought it would be fun to cook with duck. My local grocer carries it and I found an interesting Cooking Light recipe. Win-win!

      Reply
      • carolyn says

        January 14, 2013 at 2:27 am

        I’ve never tried it. Let me know if you like it!
        We don’t eat a ton of meat either… I love that most of your recipe’s have beans and grains… we’re big on that too!

        Reply
  3. Laura Lamere says

    January 15, 2013 at 2:53 pm

    Thanks for this – I’m trying to get inspiration for healthy eating!

    Reply

Trackbacks

  1. Mardi Gras Dinner & Weekly Meal Plan for 2/3/13 - Mom Favorites says:
    February 3, 2013 at 3:01 am

    […] week, I’m introducing eggplant to the menu.  I know it’s not nearly as exotic as the duck and plantains of weeks’ past, but it’s exotic for me.  I’m not a super big fan of […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Who knew we all would look so fabulous in hair net Who knew we all would look so fabulous in hair nets? Awesome afternoon volunteering with @nochildhungry_ to support #hurricanehelene relief in WNC. ❤️
Another #vegansupper win! Perfect for cooler night Another #vegansupper win! Perfect for cooler nights (we'll get those eventually, right?), a creamy vegan parm sauce is folded into baked barley and shiitake 🍄 

Topped with arugula dressed with EVOO and lemon. 💯🎉❤️
Back to school photo time! 4th, 8th, 11th grades.. Back to school photo time! 4th, 8th, 11th grades... plus back to school brunch & a little porch sitting with #hankharding waiting for the 🚌
Me: I think I’m good on travel for a bit. Jon: Me: I think I’m good on travel for a bit.

Jon: I have to go to New York for a work meeting on Monday.  Wanna come?

Me: Obviously.

📷 recap:
1: @flyblade transport to the city
2: Views from our ride
3: First night show, Oh Mary
4: Inside the Lyceum Theater
5: Art along the High Line
6: Observation deck at @EdgeNYC
7: Down on the ground, looking up at the observation deck
8: View from the top of the Edge, Hudson Yards
9: ✔️ Bucket List item checked off, dinner at @elevenmadisonpark 
10: ✔️✔️Double check when we got invited for a private wine cellar tour with a bottle of champagne  #dreamsdocometrue
11: Last day lunch @jajajamexicana (#veganmexican)
12: Plant based nachos = the only way to move past the world’s best dinner the night before
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2025 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio