April 5, 2010
Last week’s menu worked out pretty well the first half of the week, but then changed due to various things the rest of the week. Instead of Asian-flavored chicken on Thursday, I just put my basic rub on it before putting it in the slow cooker. We just had rice and a salad with it because I had had a long day and needed super easy.
I made Money Saving Mom’s Butterhorn Dinner Rolls on Friday to have on Sunday for Easter, but wanted to try them first, so I changed the seafood pasta to a chowder to accommodate the rolls. By the way, the rolls were wonderful!
And we went out for Chinese food on Saturday after attending our church’s Easter service. We’ve never done that before, but it was fun and just might become a tradition.
I never feel locked into a menu once I’ve made it, but as I’ve stated before, it’s so nice to know what we’re having in case I don’t have an idea and it helps me remember to get things out of the freezer, etc. the night before (ok, well…only sometimes- I’m so bad about that!).
Monday- Sandwiches (tuna or egg salad) on homemade bread, chips and salsa, carrots (youth night)
Tuesday- Slow cooked Herbed Roast with root vegetables, smashed garlic red potatoes, salad
Friday- Hoisin Baked Salmon on Soba Noodles, salad
Saturday- Turkey burgers on homemade buns, oven fries, vegetable plate
Sunday- Vegetable Beef (Elk) Soup (I’m wanting a slow-cooker one- any ideas?), butterhorn rolls from freezer