Monday’s Menu

Another Monday, another menu. Do you ever get tired of planning a menu – or thinking about meals and cooking?
Yeah…me, too. But what are the alternatives? Falling into eating the same things, or “quick” processed foods, or even going out to eat which wreaks havoc with the budget. I’m sure we all are prone to it at some point or another (and depending on your season of life, you may not have much of a choice).
Some weeks I just don’t want to spend a lot of time on planning a menu (well, most weeks, to be honest- have I shocked you?) – so guess what? I don’t. I took less than 10 minutes on this week’s menu – enough time to check the calendar to see what was going on (yeah- one less day to plan because we’ve got a “good grades” date scheduled with our daughter!), look through a couple of new recipes I found last week and then write the meals on the calendar.
Ten minutes. I think I can spare that to make sure we eat a healthy, varied diet, use up food we have, save the budget from ruin (OK, maybe a little dramatic…but just a little) and – here’s the main reason I plan a menu faithfully – spare myself from the daily 4:30 dilemma of what on earth to have for dinner. And I hate that daily question enough to take the time to plan out even the simplest of menus. 

Do you ever feel that way? What do you do when you’re in those “I don’t wanna!” moments?

Speaking of simple menus…
Monday- Dinner out and .75 movie (LOVE the 2nd-rum theaters) to celebrate our daughter’s 4.00!
Wednesday- Pork Chops with onions (I’m only going to use 1 TB honey instead of the brown sugar in this recipe), roasted potatoes, carrots & cauliflower, green salad
Thursday- Salmon patties (using canned salmon), brown rice, sauteed corn and peppers (both frozen from the garden), chopped or green salad
Friday- Pasta with Roasted Tomato Sauce, sauteed green beans (frozen from garden)
Saturday- Turkey burgers with Quick & Tender Homemade Buns, oven fries, cut carrots
Sunday – leftovers & Sunday Tea
-Jami
     


 


  

Comments

  1. says

    I get tired of thinking about and cooking alll the time! But then I mostly only think about making a menu and that makes me tired enough that I don’t. I have a ridiculously picky family and trying to eat healthy…. well it all exhausts me. I know that the times I do plan, things go so much smoother and I feel better having one. I am inspired every Monday to make a menu when I see yours. Its so impressive! Thanks for the inspiration!
    On a different note, I have been making your quick and tender homemade buns and we just LOVE them. Its amazingly quick. I am so happy to no longer be buying hotdog and burger buns! Thanks!!!

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Monday’s Menu

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)

Tuesday- Slow Cooker Spiced Whole Chicken, Tasty Rice, roasted carrots, cauliflower, and onions, green salad

Wednesday- Hamburger Vegetable Soup (leftover from freezer), Quick & Tender Breadsticks, vegetable plate with Ranch Dip

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

-Jami

     


 


  

Comments

  1. says

    Thanks for the homemade pizza post- my boys have been begging to do homemade pizzas again and I wanted to do it “different” so we will try it the individuals way you showed :-)

    • Jami @ An Oregon Cottage says

      They probably won’t let you make it any way else in the future- my kids loved the ability to put only what they wanted on them. ;-)

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Monday’s Menu

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:

Monday- Cauliflower, Bacon, & Parmesan Frittata; Homemade Hash Browns, Roasted Beet Salad

Tuesday- Chicken & Veg. Indian Curry; rice; vegetables & dip

Wednesday- Italian Sausage & White Bean Bake, Easy Artisan Bread, Orange-Almond Salad

Thursday- Hamburger-Vegetable Soup, Easy Artisan Bread, vegetable platter

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?)

-Jami

     


 


  

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Monday’s Menu

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.”

Monday- Cheesy Baked Pasta (I’ll add some leftover chicken from last week as well), Orange-Almond Salad

Tuesday- Slow Cooker Cassoulet (family favorite!), Easy Artisan Bread, Beet, Carrot, & Apple Salad

Wednesday- Cajun Turkey on Spiced Potatoes, sauteed corn and peppers, spinach salad

Thursday- Easy Roasted Chicken & Vegetables, green salad with cranberries, onions, & feta

Friday- Brazilian Black Bean Soup, vegetable plate & Best Ranch Dip, toasted cheese bread using Easy Artisan Bread

Saturday- Pizza (using super easy and quick homemade pizza dough)

Sunday- Leftovers and Sunday Tea

Jami

     


 


  

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Monday’s Menu


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.


Monday- Slow Cooker Pork Stew, Easy Artisan Bread, tomato salad

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)

Thursday- Slow Cooker Spiced Whole Chicken, Broiled tomatoes with spinach & cheese (new recipe), Parmesan Rice Cakes (using leftover brown rice), green salad

Friday- Homemade Tomato Soup, tuna melts on homemade bread, peppers with ranch dip

Saturday- 30th HS reunion dinner *gasp*

Sunday- Creamy Pesto Pasta with chicken (left from Thursday), veggie plate

-Jami

     


 


  

Comments

  1. says

    I just started drying items this year, how do you store them for maximum longevity? I’m using canning jars with oxygen packs in them, then using my food saver to take out what oxygen is left in the can. These are items I’ll use regularly over the next 3 months. Then on longer storage items I’m putting them in food savor bags with an oxygen pack then sealing them in a mylar bag. I know I’m not storing these items for 30 years, but I would like them to last just in case I don’t get around to using them within a year. Am I over doing it or is safety the best policy?

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Monday’s Menu


Happy Labor Day Everyone!

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).


Love it.

Monday- BBQ at friends (I’m bringing Pasta Salad with Tomatoes and Green Beans plus corn on the cob or the Fresh Corn Casserole from PW, depending on how many ripe ears I’ve got).

Tuesday- Spaghetti with home-canned last season sauce (held over from last week), garden veggies and dip

Wednesday- Simple Summer Salad Plate: Orzo with olives, tomatoes & Feta + green beans, cauliflower, & roasted beets + Caesar Slaw; Easy Artisan Bread with fresh Tomato Bruschetta

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

Friday- Grilled Tilapia with Wine and Tomatoes (in foil), Potatoes grilled in foil, Grilled Garden Vegetables, Incredible No-Machine Ice Cream

Saturday- Calzones made with homemade pizza dough (held over from a couple weeks ago…)

Sunday- Leftovers…

-Jami

     


 


  

Comments

  1. says

    i love how wednesdays dinner sounds! and i saw your post with the corn and tomatoes and im jealous. i wish we grew our own too
    the tomatoes are horrible here since irene hit us!
    I would love if you stopped by my blog
    Here is a link to my Menu Plan
    Have a great week:)

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Monday’s Menu


I know that most of you in the rest of the country have been basking baking in summer heat for a few months now, but here in the Pacific Northwest we’ve been below normal.

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

-Jami

     


 


  

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Monday’s Menu

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?

Monday- Tuna & white bean salad over garden lettuce, artisan bread, Bruschetta Topping

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…

-Jami

     


 


  

Comments

  1. says

    You can tell the court that you are only available for Wednesday, and they will place you on a shorter case or else not pick you. Jury duty is no reason to miss your vacation!

  2. says

    I love your menu ideas and I have used several of your recipes (artisan bread, and spice rub for two!). I like to look at your Monday Menu and see if it is anything like what I have in mind for the week, and sometimes I use one or two ideas. We have had a cool spring as well and I just got all but about 5 transplants in the ground this weekend. We have 70 potato plants and they are going nuts! We will have plenty and more to share. I am hoping to get green beans in the ground this week or we will have to buy them all from the farm stands. Have any other reader planted green beans this late and had success?

    http://simpleeverydayliving.blogspot.com/

  3. Jami @An Oregon Cottage says

    Elizabeth- what a great idea- thank you! I don’t know why I wouldn’t have done that without your suggestion. :-)

    Cristin- Yes, that might work- I’ll try it!

    Rose- Thanks so much for your comment! I’m so glad you’ve found helpful things here at An Oregon Cottage! As long as you’re planting quick growing bush beans, you’ll have no problems- they’ll just be a little later. Some gardening experts recommend succession planting bush beans up until the end of July, so no worries. :-)

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Monday’s Menu


We finally got a glorious weekend! I think it made it to 80 degrees on Saturday, if my daughter is to be believed.

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

Sunday- Leftovers

-Jami

     


 


  

Comments

  1. says

    Rain, rain, and more rain…..my garden is so mixed up right now. We are expecting temps in the 70′s come Wednesday so we shall see.

    I am going to have to try making my own hamburger buns….

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Monday’s Menu


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…)

Wednesday- Pork, white bean, and spinach soup (using leftover pork), easy artisan bread, veggies and ranch dip

Thursday- Quiche Lorraine (with asparagus tips), cheddar bay biscuits (but use all butter, of course), salad

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!

-Jami

     


 


  

Comments

  1. says

    I would like to know how to start to grow rhubarb? Since i can’t find it in the stores where i live, i figured i would try to grow it myself. can you help me with that? thanks, jana

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Monday’s Menu

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.

Monday- Slow Cooker Pork & Stew (using leftover pulled pork & garden kale), easy artisan bread, chopped salad

Tuesday- Baked Chicken, brown rice, Garlic Green Beans (using frozen beans), spinach salad

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

Sunday- leftovers

-Jami

     


 


  

Comments

    • Jami @ An Oregon Cottage says

      I visited your blog- thanks for the link! I hope you enjoy the menu as much as we did – and making the bread!!

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Monday’s Menu


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

Thursday- Whole slow-cooked chicken, Tasty Rice, Baked Grated Carrots, salad

Friday- Spinach & roasted red pepper frittata (changing chard for spinach0, artisan bread, berry crisps (we didn’t get these last week, either…)

Saturday- Homemade pizza (yea, baby!)

Sunday- Leftovers or pasta with homecanned tomato sauce

-Jami

     


 


  

Comments

  1. says

    Funny that you said your fall-back meal. We have one from when I was a child. We call it Warm the Belly soup. It’s nothing more than tomato soup with elbow macaroni. My mother made that name eons ago because us kids wouldn’t eat tomato soup but when she changed the name it “magically” became something delicious! Now, my daughter requests Warm the Belly soup – the tradition continues!

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Monday’s Menu


So, it’s the start of 2011 and I find myself asking, “should I still be doing a weekly menu plan- are people getting tired of it by now?”

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

Thursday- Whole roasted chicken, barley pilaf, baked grated carrots (carried over from last week)

Friday- Italian Oven Chowder (I’ll probably add leftover chicken from the day before), artisan bread, veggie plate

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?

-Jami

     


 


  

Comments

  1. Jenelle says

    PLEASE keep the Monday meal plan. I have been reading your blog for two years now and I still get great ideas and inspiration from it. When I’m making my weekly meal plan and have “cooking block” I always come back to you and see what you have been making.

    Thanks for being here for us! :)

  2. Jean says

    Oh, please keep doing this! I’ve stolen, um I mean borrowed, your ideas more times than I can remember. And your roasted tomato sauce is my favorite go-to meal!

  3. says

    I’m with Jenelle and Jean….please please please keep up the menu planning post! It is an inspiration to me, and I continue to become more organized each time I read it!!

  4. says

    Good for you! I did this just before the holidays (but since then the holiday food has thrown me off balance). It was great though — we went to the store, wrote down the week’s meals on a slip of paper taped to the fridge (with a note to the household not to eat the ingredients intended for each meal). Worked great!

  5. Anonymous says

    I’m a lurker here and I check your site every week to see what you’re cooking. Also to read the way you prepare natural food. Thank you for the work a blog requires.

  6. Anonymous says

    I’m a total lurker here too and LOVE your menu plans! You’ve inspired me so much–to make bread, to shop in bulk, to be creative with what I have. So please don’t stop!

  7. Jami @An Oregon Cottage says

    Oh, man- you all don’t know how your words have encouraged me! Thank you for taking the time to comment- I’m so glad you’re getting some useful information here!!

  8. says

    I also love your monday meal plans. I found your blog a few months ago, and am currently 18 weeks pregnant, so for the past 3 months I haven’t cooked a thing, but every time I read your monday meal plans, I would think, “when (if) I (ever) get feeling better, I will totally make that, and that, and that” I really appreciate all your insight into whole foods, and once I get back on the cooking wagon, you are a definite inspiration to me. I normally love cooking and meal planning–pregnancy just takes it out of me for a long time!

    So please keep doing it! This fellow Oregonian loves what you are doing.

  9. Anonymous says

    Oh my goodness! I totally missed this post! Had I known, I would have responded immediately. Keep the menus coming! They are an incredible resource and it seems that all the meals that my family and friends seem to love, I have to say, “I got the recipe from my sister’s blog.” Thank you for taking the time to share your ideas with us! Love, your littlest sis

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Monday’s Menu


Whew- the tree is up and the house is decorated. It’s finally starting to feel a lot like Christmas around here!

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.

Monday- Pasta Frittata with turkey pastrami (great way to use up leftover pasta- recipe to come),spinach salad with vinaigrette, Tuscan White Bean salad

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

Thursday- Slow-cooker Herbed Roast with carrots, garlic mashed potatoes, chopped salad

Friday- Clam chowder, salad, artisan bread

Saturday- Burgers on homemade buns, oven fries, carrots

Sunday- Leftovers

-Jami

     


 


  

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Monday’s Menu


Can. not. believe. it’s. November.

Wow.

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

Thursday- Baked chicken, Tasty Rice, green beans, 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…

-Jami

     


 


  

Comments

  1. Kathy says

    I really like using Azure Standard, although I haven’t placed an order for a couple of years (due to work, travel,illness and problems with delivery pick up). I never had a problem getting the minimum order amount, as I only ordered maybe 3 times a year. Sometimes someones order would be combined with mine for their pick up at my house, which turned out to be a nightmare. Our hours are “on call” so we never could be sure we would be home/in town for delivery. We would have to wait for others (we didn’t know or OK their orders be left at our house) to show up or leave it out on the porch for them. Sometimes they were not happy with items, the price had risen and there was a bill for them so they refused or they didn’t pick up. Beware, it can be a real headache doing it for others, and it works out that way without your permission.

  2. Shirley says

    Isn’t it amazing how fast the year is going? It seems the older we get…well..you know…. Great menu ideas. I look forward to your soup recipe for the slow cooker. Have a great day!

    Shirley

  3. says

    I hadn’t heard of Azure Standard. I looked them up and it looks pretty cool, but unfortunately I’m in Vancouver, WA. Your menu plan looks better good.

  4. Anonymous says

    I have to agree with Kathy’s comment above. We have also had the same experience with “other” orders being delivered with ours. Its not so bad with things that are not perishable, but we have had people not show up until hours 6+ hours after delivery, late at night with us in bed and get mad at us because their items were not kept refrigerated or frozen. Of course the items didn’t keep, and were ruined as we had no room in our refer or small freezer for more than what we purchased. Last time the people said they came to pick up and items were not there and they called the company to complain hours after delivery. We had been through this before, so we took photos with our cell phones. We ended up tossing it all in the trash after talking to Azure the next day because they refused to take it. Haul away costs were $10.00 more out of my pocket. That was the last time for us. Now we prefer Costco, Trader Joe’s, Local farmers markets and we get organic stuff at Grocery Outlet stores. Much easier, no headaches, and just as thrifty. I wouldn’t mind if orders were combined, but I seem to get the flaky ones that do not show up.

  5. Candice says

    Agree with comments on Azure Standard.
    I live near Bobs Red Mill in Milwaukie, Oregon and use them and Costco for bulk purchases. Best prices and quick turnover on items so everything is always fresh. Asian groceries are another thrifty choice.
    Candice

  6. Jami @An Oregon Cottage says

    Hey, thanks for your guys take on Azure- I had no idea! I used to live near Bob’s and that was great, but obviously need to find something else. Costco only has white flour in bulk and not a lot of selection. Azure’s selection is huge and you do all your ordering and paying on the website, so I’ll try it for awhile anyway. I was disappointed, though, that a number of the flours I ordered didn’t come on the truck- sold out I guess, which is weird, since I ordered a week before. They just say to order again, but I won’t have the $50 minimum for awhile when all I wanted was $15 in flour. All that to say– guess nothing’s perfect!

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Monday’s Menu


OK, so it’s October and now the green tomatoes that have been on the bushes for more than a month have decided to ripen.

All at once.

Ugh. I’m swimming in tomatoes when I usually have a nice steady stream.

But I’m not complaining- oh, no. I feared I wouldn’t have enough to put up the salsa, marinara, pizza sauce,* chutney, and bruschetta we like to have all year.

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

-Jami

     


 


  

Comments

  1. says

    Yum! Sounds like a tasty week. I’ll have to try that magic macaroni- my 4 year-old LOVES macaroni.

    We’re out of tomatoes now (Ohio), actually had to buy some the other day at the grocery store. Enjoy yours!

  2. Jenelle says

    I have never herd of the magic mac and cheese? I have to try this. How much milk to pasta do you use? My girls love mac and cheese so I make it at least once a month.

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Monday’s Menu

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!

Monday- BBQ Ribs with spice rub, grilled zucchini, Fresh Corn Casserole, smashed potatoes, sliced tomatoes

Tuesday- (first day back to school- ack!!) Corn and Sausage Tart, artisan bread, green beans with vinaigrette, tomatoes & feta

Wednesday- BLT’s and corn on the cob

Thursday- Chicken, zucchini & pepper kabobs, rice, Green Beans with Tomato & Carmelized Onions, garden salad

Friday- Tomato soup, shrimp salad, artisan bread with pesto

Saturday- Homemade pizza

Sunday- Extended family work day- bring a salad?

-Jami

     


 


  

Comments

  1. Rochelle says

    Glad to know I’m not the only one in Oregon whose tomatoes are not ripening. :) The only one on 5 plants that has started to turn red was eaten by my chickens!!

  2. says

    No joke about the tomatoes. That’s okay, between our nine plants, we get enough daily to eat that day, but nothing more to can. Every time a Roma ripens, I put it in the freezer and once I get a good bag, I’ll make sauce. Oh well, some years are bumper crops, some years aren’t.

    I was gone this weekend, so didn’t get a chance to post to SAD saturday. I’ll do it next week though because i have a few things I’d like to share.

  3. Thoughts for the day says

    Our garden fizzled out the first few weeks of summer we got about 8 strawberries, one green cucumber, 3 yellow cucumbers, and about 8 cherry tomatoes, so much for an Oregon garden this year. The tomatoe plants are still there but very straggly even the flowers in our courtyard didn’t do as much as previous years. The weather has been too weird.

  4. Beth says

    Our tomatoes are less than wonderful this year here in Eugene. Several plants have stunted and turned pale yellow. Others just have a very few green tomatoes. Very disappointing.

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Monday’s Menu


August is here too soon…I mean, sheesh, it’s only recently felt like summer around here. I don’t want it to be August yet (*whine*).

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

Wednesday- Pasta salad, grilled chicken with teriyaki sauce

Thursday- Chef’s salads, artisan bread

Friday- Homemade pepperoni pizza

Saturday- BBQ at friend’s house

Sunday- Spaghetti

-Jami

     


 


  

Comments

  1. says

    I’m in Denver and no tomatoes for me either. I’ve had maybe 4 ripe tiny cherry tomatoes, but no big ones. I did get to cheat in mid-July when my father-in-law brought a bunch of his Alabama tomatoes to the beach. I felt a little guilty, but they were so good! :)

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Monday’s Menu

I’m heading to Colorado this week for the Savvy Blogging Summit (nervous? check. excited? check. wondering what the heck I’m doing there? check.) so it’s a short, use-up-what’s-in-the-fridge kinda week.
I’m going to attempt to tweet some of my trip (hey- I don’t want to commit too much), so follow along if you’d like. I will definitely be doing a “what I learned” follow-up and maybe more, so stay tuned.
And I’m posting the menu on Sunday because the first day of Back To Basics Week starts Monday with Simple Breads. Make sure to join us every day this week for more simple things you can do yourself like making your own cards and making what I like to call Pantry Basics- things we’ve become used to only buying at the store.
Monday- Bean and meat burritos (using up tortillas, lettuce, onions, salsa), slaw using garden cabbage
Tuesday- Broccoli & shrimp pasta, salad (using up garden broccoli, lettuce and vegetables)
Wednesday- Leftovers and clean-out-the-fridge salads before leaving
Thursday-Sunday: Colorado!
Have a great week!
-Jami
     


 


  

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Monday’s Menu

I’m looking at a busy, crazy week ahead with our son graduating from high school and the last day for my preschoolers (I do memory books for each child, plus a little program, so…um, you know!).
When people ask what it’s like to have a son whose graduating, I’m usually like, “What? I don’t know! My kid is still ten, isn’t he?” What is it about our minds that stop aging after a certain time (for me it’s around 33 to 35)? Everything seems to go on around me, people get lines and gray hair…children start to drive and graduate…but I just stay the same.
In my mind. Of course the mirror says something different. See how this is just a concept and not at all based in reality?
It’s just flat-out weird to be thought of as old, when I was always the one thinking people were old. Who can ever explain these things to you?
Anyway, onto the realities of life: our son’s birthday (yes 18, *sigh*) is the next week, so we are having a graduation/birthday party on Saturday for 30 to 40 people. Aack- so much to do! So you can imagine that this week’s menu will be simple, simple. Bring on the frittatas, pastas, and slow-cookers!
Monday- Pizza fundraiser (perfect timing!)
Tuesday- Sauteed Shrimp, Tomatoes, & Feta over rice, green salad with vinaigrette
Wednesday- Sausage and Swiss Chard Frittata, updated artisan bread, green salad with cranberries and walnuts
Thursday- Slow cooker: Ribs in Teriyaki Sauce, fried rice, stir fry veggies
Friday- Quick vegetable pasta before the graduation (eek- it’s really happening!)
Saturday- The Big Party (scheduled menu: grilled sausages, various salads, couple of dips with veggies and bread, graduation cupcakes- you’ll probably see more on this later…)
Sunday- Leftovers (of course)
-Jami
     


 


  

Comments

  1. Tatyana@MySecretGarden says

    Ladies, you are scaring me! My boys are moving to middle school, but after reading your comments I feel like tomorrow, I’ll wake up and they are graduating from high school already!
    Jami, your week menu sounds sooo delicious! I wish I could do the same. My menu is much simpler!

  2. says

    I know exactly what you mean! I too feel as young as ever, like I am still in college. Then I look in the mirror and I don’t get carded anymore and my 5 year old told me yesterday she thought I was 67, and I want to run screaming that I am still the same as I always was. Crazy! Congrats on the graduation. I have 6 more before my first graduates and I am sure it will go by in a blink.

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Monday’s Menu

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
Thursday- Spice Rubbed pork-loin chops, Tasty Rice, slaw
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
-Jami
     


 


  

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Monday’s Menu

I’m late getting the menu up because the weekend was so busy! We had beautiful weather, so in between our other activities I was able to get some weeding done (note to self: make it a priority to get all the flower beds mulched and “newspapered” like I wrote about, and then maybe next spring I won’t have a ton of weeds!) and start getting the vegetable garden ready for some early planting.
If you’re wondering what you can plant now, the Organic Garden Vegetable Checklist you can download from my sidebar is a good resource. Try it and let me know what you think!
Even when I’m busy I still make it a priority to plan a menu. To be honest, I’ve gone through stages in my life where I didn’t plan, and we end up eating a rather narrow menu, in addition to not using up what I’ve got in the freezer. I know I save money, too, by planning meals with what I’ve got in my house already, but mostly I like not having that 4:30 “great-what are we going to have tonight?” feeling.
So here’s the plan for this week:
Monday- Chicken vegetable soup (using leftovers from last Thursday), artisan bread, vegetable plate
Tuesday-Yellow Turkey curry* over rice, salad with oranges and almonds*
Wednesday- Slow-cooked Red beans and rice with vegetable toppings
Thursday- Slow-cooker pulled pork* in tortillas with lettuce, onions, and salsa
Saturday- Easy Homemade Pizza
Sunday- Creamy pesto pasta*, salad
*recipes to come
-Jami
     


 


  

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Monday’s Menu

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

Tuesday- Roasted Chicken, roasted potatoes and carrots, PW’s turnip gratin, salad

Wednesday- Sausage Lentil Stew, carrots & broccoli with dip, artisan bread

Thursday- Burritos (using leftover chicken), homecanned salsa and chips

Friday- Spinach & cheese frittata, Quick Bread Sticks, chopped salad

Saturday- Homemade pizza

Sunday- Leftovers or a quick pasta dish

-Jami

     


 


  

Comments

  1. says

    I made lentil soup in the crockpot today too! I just use chopped onion, italian sausage, quart of chicken broth, 1 pound of lentils with additional water. Yum!

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Monday’s Menu

While the first week of Eat From The Pantry Challenge didn’t go so well at the stores (see the sad details here), last week’s menu did a good job of using things from the freezer.

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)

-Jami

     


 


  

Comments

  1. Jenelle says

    As always you meal plan looks delicious. That saussage and corn tart looks interesting too! Can’t wait for the recipe.

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Monday’s Menu

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

Wednesday- Mollie Katzen’s Brazillian Black Bean Soup (this recipe changed my mind about black bean soup!), artisan bread, vegetable platter

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

-Jami

     


 


  

Comments

  1. says

    My sentiments exactly- I’d rather be baking this time of year too!

    by the way- WOW on your canning list. I am impressed. I’m going to read more of your blog to find out how you do it!!

    We almost moved to Oregon but ended up in AK instead. I don’t have as much success with the garden as I could further south, but maybe I can work on it.

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Monday’s Menu

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

Tuesday: *Summer Corn and Sausage Tart, artisan bread, tomatoes & feta, green beans with vinaigrette

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

Friday: trip

Saturday: trip

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.

Help.

-Jami

     


 


  

Comments

  1. says

    I hope you will consider joining me at Diningwithdebbie.blogspot for Crock Pot Wedenesday. It’s easy and economical:) Just post a favorite slow cooker recipe with Mister Linky, and you are all set to share with others. I will look forward to hosting you.

  2. rebekah says

    Hi Jami,

    I sent you an email a couple of days ago asking for your salsa recipe. Did you get my email? If not, would you mind sharing it: jasonand rebekah @ yahoo dot com (no spaces, please). Thanks so much; I love your blog!

  3. Jenelle says

    Jami,
    With all that corn you could make a corn and tomato salad. We BBQ the corn and cut it off the cob, add some diced tomates maybe a little feta if we have it, and maybe some cilantro or green ontions and toss with a vinegrette. Also, depending on the type of tomato and our mood sometimes we roast them or sometimes leave them raw.

    Good luck using it all up!

    Jenelle

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Monday’s Menu

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.

Monday- Seattle

Tuesday- Seattle

Wednesday- Seattle

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.

-Jami

     


 


  

Comments

  1. says

    what a coincidence! I made a fritatta yesterday for lunch, with chard no less. I am not sure I make mine right, but I saute the chard, then pour the mixed eggs over the top. Cook a little longer on the stove, sprinkle with cheese and throw under the broiler for a minute or two. Makes a great snack the next day, if it lasts that long!

  2. Jenelle says

    Jami –
    Looks like a yummy Week! Would you mind posting the recipe for the white bean salad as well? Thanks!

    Jenelle

  3. Jami @ An Oregon Cottage says

    Gudrun- Yes! That’s how I make them, too. Easy and yummy.
    Jenelle- I’ll try to get the bean salad posted this week!

    Thanks, all!

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Monday’s Menu

We are with extended family for a few more days, so the beginning of the week looks a little different. However, I’m scheduled to cook for one of those days, so I am posting all three meals I will do that day.

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!)

Tuesday-
*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

-Jami

     


 


  

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Monday’s Menu

We’ve been having beautiful weather here and have been able to eat out on our deck a number of times last week. There’s something so relaxing about that. Well, until the yellow jackets start dive-bombing your plate. Thankfully, they are not too active yet, so it’s been very pleasant.
Summer-like weather and eating outside just makes you want to cook differently, and I’m ready for lighter, summer fare. When I sat down to plan the menu, I just wanted easy, grilled things, light stir-fries, and especially meals that use what’s in the garden and the freezer/pantry.
Monday- Sandwiches on homemade bread, chips, apples & carrots (youth night)
Tuesday- Potstickers (frozen), stir-fry vegetables, rice
Wednesday- BBQ pork ribs, Parmesan Rice Cakes, Salad with Roasted Beets
Thursday- Cream of Spinach soup, Spice-Rubbed Grilled Chicken, Pesto noodles, Salad

Friday- Black bean and corn enchiladas, salad, chips and salsa
Saturday- Homemade pizza (top one with roasted veggies from the freezer)
Sunday- nephew’s graduation party
I’m still using up freezer items from last year’s garden in this menu. Included are roasted cut up beets (freeze beautifully and make a wonderful salad with goat cheese, sweet onion and vinaigrette), broccoli (stir-fry), corn, and roasted veggies.
The roasted vegetables were an experiment last fall and I like the way they turned out. They’re good on bruschetta, crackers spread with cream cheese, and as a pizza topping. I’m always looking for ways to preserve the garden harvest – there’s something very special about “eating from the garden” in January and February!
-Jami
     


 


  

Comments

  1. says

    We had to get rid of our outdoor table and benches because the wood was rotten, and we haven’t replaced it yet, so we can’t eat outside for the moment, but I agree, it is nice when you can.

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Monday’s Menu

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.

Jami

     


 


  

Comments

  1. says

    I love trying new recipes. It’s fun to make changes and adapt them to your family’s taste buds.
    My husband and I made White Bean Salad last night. We decided to add chopped tomatoes. It was delicious with the Rib Steaks and Sauteed Cabbage.

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Monday’s Menu

This week’s menu is using up some things we are “rich in.” This is my mother-in-law’s phrase for when you have a lot of something from a great deal. It could be food, as in “We are rich in broccoli,” or an item like “We sure are rich in books,” but it would never be actual money.

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

Jami
     


 


  

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