Taking the full measure of life

Super-Social Week: March 10-16th Meal Plan

March 8th, 2008 · 17 Comments

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Socially, this is going to be a busy week for me and my husband.  Tomorrow night, we’re hosting my simplicity circle’s meeting (a supportive group I really need to write a post about); Tuesday night, he’s going off with a friend for a beer/food event and I’m hosting 2 or 3 girlfriends for dinner at my apartment; Thursday night, we’re having our weekly dinner with my best friend and her husband; and Saturday night (after I work all day Saturday—eek!), we’re having our first wine-tasting party for 12 in what we hope will be a monthly series of them.  Since we live a life sans dishwasher, I’m just going to have to make sure we get help restoring the kitchen after each meal!  On our non-party nights, I’ve tried to keep our meals simple to give us a bit of rest.


Dinner: Baked Potato of the Week: Dan 3R baked potatoes


Dinner: Have a few girls over for dinner: Karina’s roasted veggies (premade this weekend) used in lasagna with rice lasagna noodles and sheep/goat cheese—I’ll make it up as I go; hibiscus sorbet for dessert (Beth J. providing wine, Marg providing salad or add’l veg.)


Dinner: Grilled burgers with spinach, caramelized onions, and honey mustard; roasted sweet potato fries; grilled yellow squash slices


Dinner: Margaret & Brett over for dinner: Vegetarian tamales with spinach and black bean sauce served with a Syrah/Shiraz to try for the party; green salad with oranges, avocado, walnuts, and creamy cilantro dressing (substituting hemp milk with lemon for buttermilk and goat yogurt for sour cream); chocolate cake with peanut butter icing for dessert

Prep: Defrost venison and bacon for Saturday night.


Dinner: Pizza & Movie Night: Thai pizza (peanut sauce, shredded carrots, cilantro, green onion, peanuts, broccoli, onions, goat mozzarella); mango fruit salad

Prep: Make nutella and tuna salad. Marinate venison.


Breakfast: Oatmeal

Lunch: Take bag lunch to job worksite: tuna salad and cheddar on vegan millet bread, leftover fruit salad, root veggie chips

Dinner: Light meal of leftovers or salad

Party: Syrah/Shiraz tasting party!: banana halves dipped in (or brownies topped with) homemade (dairy-free) nutella and chopped hazelnuts, bacon-wrapped medjool dates, grilled venison tenderloin, pepper pecorino or other sheep’s cheese


Lunch: Healthier tuna melt with butternut squash soup

Dinner: Melissa’s Out-West Chili Con Carne (with venison) with cornbread

And a question for you. . . .

Do you know of a great, easy, creamy-tasting tomato soup recipe? More specifically, one that’s free of soy, cow dairy, gluten, and eggs? (Not that the egg and gluten parts should be hard to avoid here.) All of the boxed organic tomato soups at Whole Foods & Trader Joe’s now have either soy or dairy in them, and I’m missing a soup that resembles the tomato soup I grew up eating! I’ll be happy to make it myself if someone can suggest the proper combination of ingredients that avoid my allergens.  I can google random ideas, but I wanted to see if any readers/other bloggers had had success with a particular recipe.

Gluten-Free Mommy is hosting the gluten-free menu swap, in which I am, as always, pleased to be taking part.

Tags: allergen-free recipes · flexitarian · winter

17 responses so far ↓

  • 1 Gluten Free Menu Swap- March 10, 2008 : Gluten Free Mommy // Mar 9, 2008 at 10:30 pm

    […] Sally at Aprovechar’s gluten free menu is inspiring as always. I might have to put vegetarian tamales on my menu this week! Her grilled hamburgers with carmelized onions also sound like a great way to celebrate the first signs of spring. […]

  • 2 Grumpy Chair // Mar 10, 2008 at 6:42 am

    Wow, you have a nice social calendar. Enjoy the week.

  • 3 ThickChick // Mar 10, 2008 at 7:21 am

    Sounds like a very fun week!

    I LOVE (and could eat 800) bacon wrapped dates. I like to put a tiny bit of manchego or iberico inside each date before I pop them in the oven!

    Sorry I can’t be helpful on the tomato soup front, I tend to just buy Amy’s Organic or Pacific Foods, which I’m sure you’ve already investigated.

  • 4 cris // Mar 10, 2008 at 10:37 pm

    i would love to hear about your simplicity circle. do post on it!

  • 5 hanlie // Mar 11, 2008 at 8:09 am

    Hi Sally, I have a great tomato soup recipe! Here’s the recipe (I blend mine until it’s creamy and smooth). http://www.fertilehealthy.com/blog/?p=108

  • 6 Erika // Mar 11, 2008 at 8:44 am

    The gluten free goddess JUST posted a tomato soup recipe. My husband and I just tried it last night, and it was wonderful.

  • 7 Ricki // Mar 11, 2008 at 11:39 am

    Sounds like a fun and busy week–with great recipes! Sorry I don’t have a tomato soup for you (not one of my favorites, though my honey loves it). But I DO love Shiraz! Would love to hear which one you had and how you liked it. Would also love to read a post on the simplicity circle.

    PS I’ve sent you an email at Gmail–non-blog question for you!

  • 8 Beth // Mar 11, 2008 at 12:10 pm

    Sounds like a fun week. 🙂

    About the tomato soup, you could try creaming it with some unsweetened coconut milk and blending it with a little soft goat cheese. I haven’t tried either/both of these, but goat cheese would add a nice flavor, and I use coconut milk a lot for creaming sauces and soups.

    I hope that whatever you do turns out tasty, I’m sure it will!

    <3 B

  • 9 TOSP // Mar 11, 2008 at 10:40 pm

    Sounds like you are in the middle of a fantastic week! Hope you are having a blast!

  • 10 glutenfreeforgood // Mar 12, 2008 at 4:59 am

    Wow, you are a busy girl! And everything sounds fun!

    Sally, just curious — you mentioned cow dairy, but not other dairy (goat, sheep). Are you avoiding all dairy, or just cow? I’m working on a post right now all about dairy, but probably won’t have it finished until next week. I’m back on the no-diary bandwagon after reintroducing it a couple of months ago.

    I’ve used cashew milk for the creaminess in tomato soup, but it’s rich stuff so you have to go easy on it and mix in some broth.

    Good luck!

  • 11 Ginger // Mar 12, 2008 at 9:41 am

    If it is possible to find heavy goat cream, I have a great tomato bisque recipe, but it is not at all like Campbells (if that is what you were craving). I think a fuller fat creamy goat cheese might work. If you are interested, just send me an email. I see everyone has a great suggestion already! Great sounding menu!

  • 12 Nowheymama // Mar 12, 2008 at 11:21 am

    What a neat blog! I’m happy to visit it now that I am finally back among the living. Thanks for stopping by mine.

  • 13 Nikki // Mar 14, 2008 at 3:29 am

    Wow, Sally! I want to come to one of your parties! 🙂

    Sounds awesome!

  • 14 Helen // Mar 14, 2008 at 10:13 am

    I’m glad I just ate breakfast before reading this…my mouth is watering…what a yummy week!! Have fun! 🙂

  • 15 Sheltie Girl // Mar 15, 2008 at 6:48 am

    What a wonderful week you have planned. I’ll have to keep my eye out on a good tomato soup recipe for you…

    Sheltie Girl @ Gluten A Go Go

  • 16 Sheltie Girl // Mar 17, 2008 at 6:20 am

    Hi Sally – Check out the Gluten Free Goddess…she recently posted a tomato soup recipe with pesto.

    Sheltie Girl @ Gluten A Go Go

  • 17 Kara // Mar 19, 2008 at 6:25 am

    There’s generic cream of vegetable soup recipe in the Moosewood Low-Fat Favs that uses pureed potatoes as the base. I’ve tried it as creams of carrot and broccoli successfully. Also, I’ve made creams of mushroom and broccoli-cheddar with a white bean base–you need something (pesto, goat cheese, etc.) to cut the beany taste though. Good luck!

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