Well, I’ve done something I’ve never done before.
I planned our menu for the entire month of January.
What were you thinking- something really out there like gluing paper to a floor or stabbing a vole/mouse with a pitchfork? Oh, wait- I have done those things. But I’ve never planned a whole month of meals, believe it or not.
I know some folks regularly plan the whole month, but it’s not something I was ever even remotely interested it- one week at a time was about all I could handle. Plus I feel it really allows me to plan for what I’ve got in the fridge- produce and dairy and such – that needs to be used. This is especially true as the garden comes in- I plan our meals based on what I know is in season.
Oh- and speaking of that- I haven’t forgotten the January installment of “Seasonal Cooking.” I just got so caught up in Top Ten lists and 2012 goals that I didn’t have room left for the seasonal post. Look for it this week, ’cause figuring out how to cook seasonally in January is, um, very interesting to say the least.
Anyway…I planned the whole month of January because I decided it was the only way I could be serious about my January goal to “eat from the pantry” in order to get our food budget back in the black after finishing both November and December in the red. I took inventory of what was available in our freezer and canning pantry and made meals based around those things. I will fill in with weekly produce and fresh things.
Seeing it written out has given me confidence that we can do this and still have varied meals that we enjoy- we will not be eating only beans and rice.
Though they are making an appearance.
Monday- Haystacks (seasoned beans over chips topped with lettuce, tomato, onions, and cheese), sauteed corn (from frozen garden produce)
Thursday-Spaghetti Pie (leftover fr. freezer), green salad
Friday- Dinner out & movie (It might crack you up to know the dinner will be Subway – using a gift card from Christmas- and the movie will be at our excellent second-run theater that charges just $2.00 on Fridays, ha! But “dinner and a movie” sounds so much nicer, so just forget I said anything…)
Saturday- Quick Homemade pizza
Sunday- Hoisin Salmon (patties) on Soba Noodles with green beans
It must be officially the “Holiday Season” – the entertaining has started, plans are being made, and menus are being confirmed with family and friends. We’re looking forward to a couple of “Soup and Bread” dinners with our Home Group, a Caroling Party, Appetizer Party, and a Sunday Brunch as well as the traditional holiday family meals.
I love having people over – the “getting the house ready” part, not so much. That’s why I’m excited about my friend Nony’s fun Last Minute Hospitality Checklist – free by liking A Slob Comes Clean on Facebook!
It’s a quick, very do-able checklist that helps you remember those last minute things before the guests are expected (like toilet paper in the holders…ugh, the one I always forget to check!). And if you’d like help with the cleaning-up part, you can find that, too, with free Printable Cleaning Checklists at A Slob Comes Clean.
Do you entertain during the holidays? What tips do you have to get ready?
Here’s what we’re eating this week:
Tuesday- Chicken & Veg. Indian Curry; rice; vegetables & dip
Friday- (daughter cooks) garlic shrimp, rice or pasta, green salad
Saturday- (decorating the tree!) Homemade Pizza
Sunday- Caroling Party (appetizer…maybe something I pinned on Pinterest?)
Well, I’m glad to have a quieter week on tap than last week. Between “single-parenting it” for three days and my preschool students’ conferences, I was dragging for sure. While I love connecting with my preschool parents in order to make this a great school year, it’s a lot of extra preparation and is emotionally draining as well. I realize, yet again, about all the problems in the world, and I find myself praying for these preschool students more after being able to talk to their parents one on one. Which is good, just tiring.
So I’m looking forward to a more normal week around here where I will hopefully have time to catch up on some things. Over the next month I’m going to be sharing more about our backyard transformation (yes, we’re still working on it!), slow cooker meals, holiday traditions, Christmas cookies, and more handmade gift ideas (you are subscribing, right?).
In the meantime, our menu reflects the month of November when I’m using up potatoes, peppers, broccoli, kale, and cabbage from the garden as well the preserved things from the pantry and freezer. I stocked up on carrots, lettuce, spinach, fruit, and onions at the store as well so we could eat “in season.”
Wednesday- Cajun Turkey on Spiced Potatoes, sauteed corn and peppers, spinach salad
Thursday- Easy Roasted Chicken & Vegetables, green salad with cranberries, onions, & feta
Saturday- Pizza (using super easy and quick homemade pizza dough)
Sunday- Leftovers and Sunday Tea
Oh my goodness, last week was a canning/freezing/drying extravaganza around here. Three five gallon buckets of tomatoes became Addictive Tomato Chutney, my favorite salsa, quartered tomatoes, BBQ sauce, and lots of Roasted Tomato/Vegetable Sauce.
I also used some Black Cherry and regular cherry tomatoes to make some of the roasted tomato sauce, which turned out really good, I think. They are quite a bit juicier, so I think I’ll have to add a can of tomato paste when I cook with it, but the flavor was great and it was even easier than using regular tomatoes! I simply threw the tomatoes into the roasting pan whole, tossed them and the added veggies with olive oil, garlic, seasonings and balsamic- no cutting or coring necessary.
Oh, I love it when an easy thing gets even easier- I also love that I found a way to use the millions of cherry tomatoes our two plants put out!
Our food dryer ran pretty much 24/7 in order to dry the 2-1/2 five gallon buckets of Italian plums. We ended up with 10 quart bags of dried plums, canned Spicy Plum Sauce, and a few jars of “plum nectar” – a new recipe that mixed plum juice with some apple and lemon juice. I thought it would be fun to have on hand to mix with sparkling water.
There are less tomatoes this week, thank goodness, ’cause it’s a busy one. Time for the slow cooker and a couple of quick meals in between ours and our daughter’s activities, plus *deep breath* my 30th high school reunion this weekend. Gah.
Tuesday- Pakistani Kima (new from the More With Less cookbook), brown rice, roasted carrots, peppers, and onions (with a curry-type seasoning)
Wednesday- eat out (daughter’s away xcountry meet)
Saturday- 30th HS reunion dinner *gasp*
Sunday- Creamy Pesto Pasta with chicken (left from Thursday), veggie plate
Or do you even say that? Is there a Labor Day greeting?
And don’t you think it’s funny that we get a day off work on Labor Day? Shouldn’t we all do extra work to celebrate working? *smile*
It’s been a glorious weekend here- summer finally arrives in the Northwest…right as school and work start again. Hmmm…I’ll take whatever warmth we can get- unlike the rest of the country that is looking forward to the cooler days of fall! It’s all about perspective.
It’s the first week of school here- back to routines and planned activities, so menu planning is doubly important. We’re also still reaping the benefits of the garden – hopefully we’ve got another couple months of tomatoes, otherwise I’m going to have a bunch of green ones. I’m planning the menu to use what is coming in: beans, corn, zucchini, cucumbers, basil, hot peppers, carrots, onions, beets, and a good amount of tomatoes to cook with (look for more Seasonal Cooking ideas for September this week).
Tuesday- Spaghetti with home-canned last season sauce (held over from last week), garden veggies and dip
Thursday- Grilled Chicken with Maple-Mustard Glaze (I’m just using the glaze on grilled chicken), brown rice pilaf, Peas with Bacon Vinaigrette (this is an Everyday Food recipe that I can only find here to link to), sliced tomatoes
Saturday- Calzones made with homemade pizza dough (held over from a couple weeks ago…)
Which you already know if you read here regularly. Sorry. I don’t mean to beat a dead horse.
What I mean to say is that we’re finally there with you- a full week forecast of nothin’ but sun and blue skies and temperatures in the high 80′s…dare I say 90? Yea! I was able to take off my long-sleeved pajama top last night and sleep just in my tank.
Which is a big deal as I’m usually fighting chills when I try to go to sleep. Seriously, up to just a week ago.
I do know that this is in the “eye of the beholder” and all that, because as I’m doing my little “It’s finally summer” happy dance, Brian is on the other side of me complaining that he’s too hot. And where is that little fan? And are all the windows open?
I’m so sympathetic…not.
Our menu this week? Pure summertime!
Monday- Chicken-vegetable kabobs (zucchini and onion from the garden) with Rhubarb BBQ Sauce, rice, green salad
Tuesday- Spicy Asian Noodle & Chicken Salad (using extra chicken grilled on Monday) *recipe to come
Wednesday- Grilled chicken sausages, Spicy potato salad with bacon & dried tomatoes *maybe a recipe, if we like it!, green salad
Thursday- Sweet & Saucy Shrimp w/ Green Beans, rice noodles, vegetables & dip
Friday- Out of Town
Saturday- Out of Town
Sunday- Soft Tacos
It’s finally starting to feel like summer around here (we hit 82 degrees on Saturday!), the roses are blooming like it’s June, *smile* and we have our first extended-family vacation. Which is fun, but doesn’t make for a very interesting menu.
We’ll be talking more food on Thursday, however, when we have July’s installment of Seasonal Cooking. Be thinking about what you are going to be cooking with in July to be able to comment here or on Facebook!
And the big news from this last weekend was that we finally got our new floor in the living room! It looks so nice (fabulous, in fact, if compared with the stained, ugly carpeting it replaced…), and I’m so excited to share that with you this week as well (you can subscribe here, if you’d like).
In the meantime, what do your summer menus look like?
Tuesday- Marinated chicken kabobs, roasted Romanesco cauliflower & potatoes (I might grill these, if I can figure that out, since roasting doesn’t seem too smart when it’s warm out…)
Wednesday- Chef salads (cleaning out the fridge)
Thursday- Sunday- Family get-together* (I’m in charge of the last breakfast)
*That is, if I get to go. I have jury duty on Wednesday and I’m hoping I won’t be called, so I can be with my family…
Seriously, I can’t tell you the difference it made in my outlook- almost like a weight had been lifted from my chest and I can breath again. Well, actually, those of you who’ve been dealing with unseasonable rain and cold may know this feeling- I hope you’ve been blessed with a nice weekend as well.
This week is full of last days of school, graduation, and end of the youth activities at church, so we’re going to keep the menu simple.
Although now that I think about it, all my menus are simple, really. Hmmm…what’s my excuse the other weeks? *smile*
Monday- Cheese ravioli (frozen) with home-canned spaghetti sauce, garden salad (yeah- the lettuce is producing!)
Tuesday- Grilled chicken rubbed with basic spice rub, brown rice, salad
Wednesday- Chef’s salads made with leftover chicken, artisan bread
Thursday- Slow cooker pulled pork, Quick and Tender Hamburger Buns, slaw made with garden Chinese cabbage, veggie tray with ranch dip
Friday- Shredded pork soft tacos (made with…you guessed it, leftover pulled pork) & toppings
Saturday- Salmon burgers (frozen) on homemade buns, oven fries, carrots
It hit 70 degrees on Sunday here- it’s finally got me thinking spring! And it coincided with my first crop of decent asparagus (the very first crop was frost damaged, and the second little crop did not look so hot with the cold weather…), which I’m excited to roast tomorrow.
Have you ever had roasted asparagus? Like many vegetables, roasting them brings out a wonderful flavor and I’ve had people tell me they didn’t think they liked asparagus until they had it roasted.
I’m making progress on clearing out the freezer in preparation for new foods that will be upon us soon- rhubarb and strawberries in addition to spinach and asparagus. We’re down to just a couple bags of corn and beans, four containers of Roasted Tomato Sauce, one container of my “frugal pesto” (but I’ve got some growing indoors that I plan to make some pesto with- whew), and quite a few bags of berries and six or so containers of jam.
I’m sure there are packages of veggies stuck here and there- my goal is to have last year’s food all on one shelf by the end of May to make way for the new.
Which has been my goal for the past few years and I haven’t accomplished yet, but there’s always a first time, isn’t there?
Monday- Slow cooker pork shoulder roast, mashed potatoes and gravy (daughter’s request…), roasted asparagus, spinach salad
Tuesday- out to dinner and a movie (Oops, just found out we have to move this to next week- will probably make soft tacos…)
Friday- Sandwiches, etc., at a track meet
Saturday- Family dinner
Sunday- Happy Mom’s Day: Kids & Brian are making pasta for lunch and the fixin’s for a Sunday tea for me!
We just had a dose of spring last Friday- we reached 70 degrees for the first time since last fall. Wow. It was hard to think about doing anything inside- and in fact I got quite a bit done in the vegetable garden.
I guess I forgot how wonderful it feels to be outside without a coat- and now I’m done with cold. Problem is, the cold’s not done with us yet.
Like today. Rain. Low 38, high 50. Not too bad, but not warm.
Though I am grateful it’s not snow, like some of you told me at last week’s Tuesday Garden Party!
Come on spring, we’re waiting…impatiently.
Wednesday- Sausage & corn saute, breadsticks, salad
Thursday- (track meet) egg salad sandwiches (made with updated 100% whole wheat sandwich bread), carrots, chips
Friday- Chicken & Creamy Pesto pasta, salad
Saturday- out to eat
Thanks for all your input into my Mantel Dilemma! I’m still processing all your comments and emails, but I’m leaning towards moving the vintage mirror somewhere else and finding a larger mirror for that big space. Many people mentioned the proportions were out of whack (lanterns too small, need for height, mirror lonely in the space…) which helped me narrow in on why I’ve felt it’s just not “right.”
What a cool thing to be able to ask you all for help and get some great answers and encouragement for my little old mantel. Blogging sure can be fun!
As for our menu, we ended up changing three meals from last week’s menu, which is unusual for us. I’ve written that menu planning isn’t written in stone and we change it up occasionally, but I really like knowing what I’m going to be cooking, so it’s not changed that much, overall.
Last week was different. Wednesday’s meal had to be scrapped when there was no leftover pork from Tuesday for the moo shu pork. I turned to one of my favorite fall-back meals- homemade tomato soup and toasted cheese bread or grilled cheese.
Then I decided to ditch the spinach and egg salad meal when I remembered we were keeping our niece and nephew overnight and I thought maybe a 2 and 4 year old wouldn’t be so thrilled with it. I went with turkey and black bean enchiladas instead- Mexican meals being other good fall-back options.
What “fall-back” meals do you go to when the menu plan isn’t going to work?
And on Saturday it was mutiny in the cottage as I was out-voted on keeping the pizza planned for the evening. As I’ve mentioned in past menus, we flip-flop burgers and pizza on Saturday nights because as a family we like both, but in all honesty, I would be happy to eat pizza every Saturday. Burger night is not my favorite.
But there was no love for mama (cue the tiny violins…) and I had to “suffer” through burgers and fries.
You can bet there’ll be pizza in the oven this Saturday, though.
Monday- Moo Shu pork in tortillas with homemade plum sauce (yeah- there were leftovers from Sunday to have this meal this week), fried rice using leftover rice, spinach salad
Tuesday- Vegetable chowder, artisan bread
Wednesday- Red beans & rice, Orange-Almond Salad
Saturday- Homemade pizza (yea, baby!)
Sunday- Leftovers or pasta with homecanned tomato sauce
I’d love to know what you think- meanwhile, here’s what I’m thinking:
-I need the menu for me. After steadily doing it for more than two years now, I don’t want to have to come up with meals at 4:30 unless I want to. A menu helps me know what to make, helps me use what I’ve got, helps keep the budget in check, but still allows change and creativity if I want.
That’s key: it reduces stress for me.
-I hope it provides some inspiration for you. The Monday’s Menu post allows me to share with you how I’m using seasonal produce, sale items, what I’ve preserved, and what we’re eating on our monthly budget. It also allows me to highlight some recipes I’ve posted it the past and think about what new ones I’d like to add in the future, as well as links to some great recipes around the Web.
And all this is with the hope that it will reduce the stress of menu planning for you.
With that in mind, here’s what’s on the menu for this first week of the new year:
Monday- Cheesy turkeyburger noodles (makin’ this up using up leftover “real food” cheese dip…), green salad
Tuesday- Ham & potato gratins (using up leftover ham…), salad with toasts and goat cheese
Wednesday- Slow cooker lasagna using up leftover spinach and artichoke dip* (there’s a definite theme here, isn’t there?), chopped salad
Saturday- Pigs-in-a-blanket (using uncured dogs and quick homemade breadstick dough), oven fries, carrots
Sunday- leftovers or spaghetti with Roasted Tomato Sauce from the freezer
*Man, if this turns out, it deserves a post, don’t you think?
And since I went to see a local production of “White Christmas” last Friday, I find myself much more in a Christmas mood. Though I have to confess, the song I keep singing from it is “Sisters, Sisters” and not “White Christmas.”
What can I say? It’s just a little more catchy…
We’ve got a few things this week outside of the normal, but not too much before the big celebrations for us next week and the week after, so it’s a fairly normal menu.
Tuesday- Slow-cooker Cassoulet (whoa- I see that I said I’d put this recipe up last December, and here we are…oops. Let’s see how long it takes me this time!), artisan bread, Roasted Beet Salad with Goat Cheese
Wednesday- Chicken toastadas, guacamole, salsa, bean dip & chips
Friday- Clam chowder, salad, artisan bread
Saturday- Burgers on homemade buns, oven fries, carrots
Um, Ok…moving on: One of my goals this last year was to explore buying food in bulk. Since we’ve established that it is November already, I suppose I should get to that goal. *blush*
Actually, I did check out Azure Standard a few months ago, signed up and made my first order which should be arriving today at the only drop point that was in my area- clear across town. Now, we don’t live in a huge city, but it will still take a good 30 minutes one way to get to the drop point.
So, my next goal is to try and set up my own drop point. To do that I need enough people interested to make it worthwhile. If I have any local readers in the area just south of Eugene who are interested, shoot me an email to see if it would be feasible.
This week’s menu is all about warm, comforting food:
Monday- Italian Sausage Vegetable Soup (slow cooker),* quick breadsticks
Tuesday- Baked bean burritos, lettuce, tomato, & onion topping, slaw with a spicy vinaigrette
Wednesday- Chili (with pintos and ground turkey), cornbread, green salad
Friday- Baked salmon with lemon, Creamy Pesto Pasta, steamed broccoli, cut carrots
Saturday- Homemade pizza
Sunday- Spaghetti (made with Roasted Tomato Sauce) & salad
*look for a recipe soon…
All at once.
Ugh. I’m swimming in tomatoes when I usually have a nice steady stream.
So, now I just need time. How about an easy menu this week?
Monday- “Magic” mac ‘n cheese (have you tried this- cook the noodles in the milk and add cheese- the starch from the noodles thicken it, like magic!), tomato salad
Tuesday- Greek tuna and tomato salad,* corn on the cob, artisan bread
Wednesday- Teriyaki chicken, rice, stir-fried broccoli and peppers
Thursday- Bean soup with chicken & kale (I’m making this up…), artisan bread, vegetable plate
Friday- Pasta salad made with garden veggies & dried tomato vinaigrette, grilled sausages
Saturday- (moved from last week) Pigs in a blanket (using easy breadstick dough), oven fries, vegetable plate
Sunday- Roast chicken, potatoes, & peppers; garden slaw with vinaigrette
*recipe to come
The talk all around our area is the “tomato situation.” Some people are not getting any to ripen, others a few, and only a couple of people I’ve talked to feel they’ve gotten a good amount. Most everyone, though, has loads of green tomatoes on the vines just refusing to ripen, including me.
After writing about the tomatoes I was finally getting in and making two batches of Roasted Tomato Sauce, they sort of petered out on me. I’m only getting a small basket every couple days of greenish-pink tomatoes that I bring inside to ripen. I now have about three bowls that look like I could make a batch of salsa with- finally! This is pretty sad for someone who has eighteen tomato plants and is used to canning most of them throughout August and September.
I’m trying not to be stingy- we’re still going to eat them, ’cause there’s nothing like fresh tomatoes- but a part of me wants to toss them all in the freezer until I have enough to can and not let anyone have any. Which is weird…what should I care if we eat them fresh or later canned or frozen? We’re still eating them either way…
So they’re still part of the menu, along with the zucchini, corn, hot peppers, onions, beans, chard, and the romaine lettuce that’s ready this week.
I just love a vegetable garden- even when everything’s not going my way!
Wednesday- BLT’s and corn on the cob
Saturday- Homemade pizza
Sunday- Extended family work day- bring a salad?
Plus, I don’t have a ripe tomato yet and if it’s August that means all the things I do to try and get my tomatoes to ripen in July didn’t matter.
So I’m going to pretend it’s July until I get my first ripe tomato.
Please don’t burst my bubble.
Here’s what we’re having this, um…last week of July.
Monday- Shrimp stir fry with garden veggies (onions, zucchini, carrots, broccoli, and last of the peas), baked noodles
Tuesday- Soft tacos, chips and salsa
Thursday- Chef’s salads, artisan bread
Friday- Homemade pepperoni pizza
Saturday- BBQ at friend’s house
Our family’s goal to eat less sweets for a month is illustrating how often we had a “little something” during the day (afternoon tea, chocolate after dinner, at night…). I’m not on a “sugar is evil” kick, just a stepping back and making sweets a sometimes treat again, instead of the regular thing it had become (especially in the kids lunches…).
There has been a number of birthday parties and special dinners out in the last two weeks, so don’t feel too bad for us. My goal was really just to not have it regularly in our day-to-day life, so we’ve still had dessert at parties.
All that to say, no dessert in the menus or “Cookies in the Cottage” until after Valentine’s Day…
Monday- Baked Ziti (or whatever pasta shape we’ve got) and salad
Thursday- Burritos (using leftover chicken), homecanned salsa and chips
Saturday- Homemade pizza
Sunday- Leftovers or a quick pasta dish
The Herbed Top Roast (using a roast I got during a BOGO sale a few months ago) was really good, but the Baked Lentils was just so-so. I think it would’ve been better (more creamy) with regular lentils but I wanted to use up some green lentils I bought last summer for salads and didn’t use up. Since they don’t disintegrate like regular lentils, I think they’re best for salads where you’d like the lentil to remain firmer.
However, I misread a day and we had the meal planned for the 14th on the 7th, so the slow-cooked chicken with artichokes will repeat this week. It’s because I’ve got the whole month penciled in for the challenge where I normally only have a week at a time. I’ve got to look more closely at the calendar this week. Though it’s not like it was a disaster.
Monday- Chicken salad sandwiches (using leftover chicken from last Thursday),carrots, chips (youth night)
Tuesday- Chicken potstickers (using up a half bag of frozen ones), stir-fry vegetables, noodles
Wednesday- Sausage and corn tart* (frozen corn from garden), chopped salad with beans, homemade biscuits
Thursday- Slow-cooker Chicken with Artichokes, Tomatoes, & Olives (I’m making this up- I’ll let you know how it goes), herbed noodles, cabbage slaw
Friday- Haystacks with slow-cooker chili, vegetable toppings
Saturday- Pizza with homemade crust
Sunday- Burritos (using frozen turkey meat)
Anyone else feeling a little hectic? I’m not in a bad way, but I don’t really want to be spending time on dinners…not when there are cookies that I could be making.
So some easy, “I’d rather be baking” dinner menus are in order:
Monday- Chicken and vegetable pasta (using leftover chicken- I’m just going to wing it, probably using a white sauce and lots of parmesan…), green salad
Tuesday- taco night
Thursday- Broiled chicken sausages, roasted potatoes and carrots, steamed broccoli, garlic toast
Friday- Spaghetti with meaty red sauce, salad
Saturday- Homemade pizza
Sunday- Slow cooker Cassoulet*
*recipe to come
Another school year starts tomorrow- where did the summer go? Now we get to gear up for all the craziness of meetings, youth groups and homework. I get to go back to work, too (teaching preschoolers) so our house will definitely feel the loss of the “lazy days of summer.”
The garden is still producing like crazy and I actually love this time of year when the harvest is really coming in and I’m storing up food for the winter. I think it’s the ritual and the feeling of taking care of my family by making sure we have good food to eat during the cold days to come. It sorta connects me to all the women who’ve come before me throughout history who’ve done the same thing.
Or maybe it’s just me being weird and not embracing the future. Your call.
It’s another short week for menu planning, as we have a weekend trip planned:
Monday: Grilled pork ribs with a sweet/hot glaze, smashed potatoes, broiled beet slices, garden salad
Wednesday: I’m out to a dinner at a friend’s so kids are cooking: tacos? spaghetti?
Thursday: Caesar salad with grilled chicken thighs, artisan bread with *tomato bruschetta topping
Sunday: probably tomato-cheese melts when we get home…
*Recipes to come
Oh, and one last thing. The corn is really coming in and I was looking for another way to eat it besides off the cob. I tried Pioneer Woman’s Fresh Corn Casserole- just corn cut off the cob mixed with a little cream and butter and baked- and I have to say it’s the best corn casserole I’ve ever eaten. The corn is so crisp, it’s like it you’re eating it off the cob, only without the hassle and the butter already added.
I could not eat just one serving.
I made it twice last week.
This week is pretty easy- mainly because I only have to plan dinners for four days. Gotta love that about summer- lots of fun little trips. This time we’re going to Seattle and a water park/amusement park with our cousins, which should be a lot of fun.
Thursday- Grilled sausages, grilled veggies & potatoes, sliced tomatoes
Friday- Pasta salad with garden veggies, chicken & parmesan, white bean salad
Saturday- Home made pizza
Sunday- Italian sausage & chard frittata, tomatoes with feta, bread
Have you ever tried a fritatta? I love them for using all kinds of vegetables and they are pretty frugal made with mainly eggs and just a little cheese and optional meat. They also are a great way of “hiding” good-for-you things (like chard) in a flavorful base so the kids will eat it, sometimes without complaining.
I’ll be posting the recipe after making it, but there are good recipes to be had out there in “Google Land,” in the meantime.
Look for a post later in the week about how I fed 16 people for a day (plus a few more meals thrown in) without going over our budget!
Monday- no cooking day (yea!)
*breakfast: cereal, yogurt, and fruit
*lunch: homemade pita bread, shredded chicken, hummus, feta, olives, tzatziki, lettuce
*dinner: hotdogs with chili & cheese, salad, berry crisp
Wednesday- Potato Bar ? (need to do one more meal)
Thursday- Soft Tacos
Friday- Pasta Primavera, salad
Saturday- Chicken and vegetable homemade pizza
Sunday- Asian Salmon & rice noodles, garden veggie stir-fry
Last week’s menu had two new recipes: Bow Ties with Chicken and Tomato Pesto, and Winter Seafood Chowder. The flavor of the Bow Ties was OK, but not the texture, so I probably won’t make it again unless I change it drastically.
But we loved the Winter Seafood Chowder. It was a New England style chowder, but had a couple of twists (green chilies!) that I wasn’t too sure about, but added a really nice (but mild) spiciness and flavor. I’ll put the recipe up later today.
This week’s menu is tried-and-true recipes:
Monday- Meat and Cheese Wraps, Veggies and Dip, Chips (kid’s youth night)
Tuesday- Chicken Curry with Rice Noodles, Asian Slaw with Peanuts
Wednesday- Slow Cooker Chili, Cornbread, Vegetables and dip
Thursday- Sandwiches, etc. (track meet)
Friday- Vegetable Bisque, Spinach Quiche, Artisan Bread
Saturday- Homemade Pizza (we didn’t have it last week)
What’s on your menu? For more menu ideas, visit I’m an Organizing Junkie.
This week we are rich in potatoes (that were given to us, though we still have garden ones), and cauliflower.
Monday (kid’s youth group night)- Chicken Salad Sandwiches on homemade bread
Tuesday- Pizza at a music fundraiser for our daughter’s school
Wednesday- Chili on Baked Potatoes, Ceasar Salad
Thursday- Cauliflower/Vegetable Soup, Creole Chicken Fricassee and Rice
Friday- Skillet Pasta with Four Cheeses, Salad
Saturday- Turkey Burgers with homemade buns, french fries, carrots
Sunday- Panfried Lamb Shoulder Chops, Roasted Potatoes and Cauliflower, veg. and olive plate