Monday’s Menu


Some weeks are harder than others to plan a menu. Why is that I wonder?

Maybe it’s all the excitement from being published for the first time. *smile*

Whatever caused it, I just stared at the menu blankly for awhile, walked away from it, and then pulled out some old menus for inspiration. And of course visiting past Menu Plan Mondays always provides lots of meal ideas. This helped a little, and I’m happy to say I’ve got a menu that isn’t five days of pasta.

What do you do when you’re not “in the mood” to figure out a week’s (or more) worth of meals? And bagging the menu doesn’t count, ’cause we all know the benefits of making a menu!

Monday- Potato & Corn Chowder, easy artisan bread, salad

Tuesday- French Beef Stew- with just vegetables (no potatoes) so we can have it over mashed potatoes, salad

Wednesday- Tuna, Bean, & Kale saute (making this up…), Quick Breadsticks, steamed broccoli

Thursday- Slow-cooker Chicken Dinner, risotto w/peas, salad

Friday- Cheesy pasta bake (I’ll probably make a white sauce and add cheese, etc.), black-eyed pea chopped salad

Saturday- Burgers on homemade buns, oven fries, carrots

Sunday- leftovers or pasta

-Jami

     


 


  

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Monday’s Menu


Happy Valentine’s Day, everyone!

A highlight of last week’s menu was the slow-cooker Chicken with Artichokes/Mushrooms and Dried Tomatoes (I made it with mushrooms). I hadn’t made this in awhile and I forgot how good it is- the sauce is so good, just thick and flavorful. Yum.

Unfortunately, the Carne Guisada from Martha Stewart (another slow-cooker recipe), while flavorful, turned out just too soupy. I had to use a slotted spoon to serve it inside the tortillas which made the leftovers really soupy. What to do with too-soupy leftovers? Turn it into soup!

Monday- Beef, black bean, and corn chili/stew (made with leftover Carne Guisada), Quick Breadsticks, salad, Valentine’s Day lava cakes (super easy recipe to come…)

Tuesday- Asian turkey meatballs with carrot rice, stir-fry veggies

Wednesday- Potato Bar (toppings: bacon, onions, cheese, broccoli), salad

Thursday- Jamie Oliver’s Tray-Baked Chicken and vegetables, breadsticks left from Monday, salad

Friday- Magic Mac N Cheese with hot dogs, steamed and fresh veggies w/ dip

Saturday- Burgers with homemade buns, oven fries, veggies

Sunday- Leftovers or quick pasta

-Jami

     


 


  

Comments

  1. says

    lava cakes, yum. i saw them on sticky cook, who is now a finalist on your own show on the oprah network. something is wrong with my keyboard. i made the cool whip and pudding and cream cheese layered on pecan crust. it was yummy. first time making it, though i have seen it many times.

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Monday’s Menu

Whew, whew, whew! I made it through my preschool class’s last day (they did a great job singing for their families), my son’s graduation, the big birthday/grad party we threw for him on Saturday, and a weekend of overnight guests. It was FUN, but I’m also glad to move on, if you know what I mean. ;-)
And for those of you who read my post on Friday I’d like you to know I made it through the graduation ceremony and the party with only smiles. I thought I was home free and I’d just cry quietly somewhere on my own when it all sunk in.
Um, no. At the end of the party Brian showed us a video he made of our son’s life from his first moments to the graduation the night before. He included video and some of my favorite still shots, some wonderful music, and a great Bible verse.
As if it wasn’t enough that I think it went fast, now I was able to see my boy’s youth actually go by in four minutes.
And I was lost. The tears came and I realized all that is behind us now. But it’s good, too, ’cause now I can just focus on the future and cheer him from the sidelines as he makes his way through the adult part of life.
Wow, how do I segue from that into the menu plan for this week?
Hmm. How about this: I’ve got store-bought lettuce left because I ended up having enough lettuce from the garden for the party, so we’re having some salads as well as using up some leftover (uncooked) sausages and cut up vegetables. See if you can spot the meals where I use these.
Interestingly, I made four loaves of artisan bread and there were only a couple of heels left by Sunday. That’s what people came back for more of and at least five different people commented how good it was.
What was hard was convincing them how easy it was, too- they’d say things like, “well, for YOU maybe.” *sigh* I wish I could convince people that it’s not me- this is a bread you don’t have to do much with, and it almost makes itself.
What d’you think- do we need to make a video to prove how easy it is?
Monday- Taco salad, refried bean dip
Tuesday- (birthday dinner) Lasagna, Caesar salad, peanut butter/chocolate cake
Wednesday- Dinner out (yea!)
Thursday- Scallops & Broccoli over White Bean Puree (told you I’d try this with different things!), salad, artisan bread
Friday- Chicken-Teriyaki kabobs (from the freezer), rice, stir-fry veggies
Sunday- (Father’s Day) Pasta salad with kalamata olives (and other veggies), grilled ribs
-Jami
     


 


  

Comments

  1. says

    Awww, sweet girl. Poor Mama, but happy mama. ;)

    Just FYI…my honey bought me a Wonder-Mill this weekend! I am so jazzed to be able to grind my own flour and make your wonderful bread! ;)

  2.  says

    What a bittersweet moment it must have been for you. My daughter is getting ready to start kindergarten in the fall, and I’m already asking myself where does the time go? I can only imagine how it all must feel…

    And I am sooooo going to make that bread…I think a video sounds like a great idea :)

  3.  says

    As much as I love my little ones, I’m thrilled to find myself filled with energy now that school has ended! So glad you survived your big weekend.

    BTW, the family just loves your artisan bread!

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Monday’s Menu

After almost a month with very little snow in the mountain pass by us, it snowed the week before our annual family weekend snow trip! And then the sun came out for our excursions on Saturday. Wow, we were blessed.
On to a normal week of menus, though, and this week I’m making a concerted effort to try some recipes I’ve pulled out of magazines recently. When I outlined the steps I take to menu planning I wrote that most of the time I use our family’s tried-and-true recipes or look at past menus for inspiration. That’s because it’s the easiest and makes for a pretty quick menu planning session.
But I do like to try new recipes and will keep them with my menus to remind me to include them in a menu. I hadn’t done this in awhile, so this week I’m actually going to try four new recipes because they looked fairly easy and I had the ingredients on hand already.
We’ll find out if any will make the permanent rotation or if they will end up in the recycling bin. Or if I’m crazy for trying all these new things and I’ll end up just making a fall-back recipe (usually spaghetti or tacos).
I’m including the links to the ones I could find. Family Circle won’t let me to the tart recipe without signing up for a newsletter, so I’ll post it later if it’s a keeper. :-) Maybe you’d like to try some of these with me this week? If so, let me know how it went for you!
Monday- Onion, Bacon, and Spinach Tart (with less onions for the kids), slaw made with Dijon Vinaigrette, sourdough bread
Tuesday- Chicken Teriyaki, brown rice (make extra for Friday), vegetable stir fry
Thursday- Baked chicken, Roasted Vegetable Pie (substituting potatoes for the squash), green salad
Friday- Chicken Rice Burritos made with leftover rice from Tuesday and chicken from Thursday, vegetable platter
Saturday- Turkey burgers on home made buns, oven fries, carrots
Sunday- Spaghetti using frozen Roasted Tomato/Vegetable Sauce
-Jami
     


 


  

Comments

  1. Jenelle says

    I was hoping to try that 3 bean casserol with you this week but I don’t have the peppers. But I am putting it on the menu for next week. I think my family would really like this.

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Monday’s Menu

We substituted soft tacos for the Sub Jee last week, so I’ve put it back on the menu for this week to use some cauliflower in the fridge. I really like having a menu, but I don’t always like to be tied to it- we just all we’re feelin’ a little Mexican last Friday. :-)
Some friends gave us lots of elk and venison burger a few weeks ago, so I’m challenged to find new ways to use them. Most of the time beef recipes work, but not always as game is leaner. The Spicy Stew with Corn and Tomatoes from last week was the biggest winner, made with venison burger. Elk steak cut into chunks worked well in a vegetable-barley soup, too.
This week I’m going to try a slow-cooked stroganoff over herbed noodles. Anyone else cook with game meat and have some good recipes? I’d love to hear them.
Monday- (holiday, just two of us home) bean quesadillas & salad
Tuesday- Teriyaki chicken thighs, rice, sir-fry broccoli and cauliflower, salad w/oranges and almonds
Wednesday- Slow-cooked Tex-Mex chili* & toppings, toasted cheese bread, veg. plate
Thursday- Slow-cooked elk stroganoff*, herbed noodles, salad
Friday- Sub Jee, vegetable plate
Saturday- Burgers with homemade buns, home fries, carrots
Sunday- leftovers
*recipe to come
-Jami
     


 


  

Comments

  1. Audrey says

    Great menu! We use deerburger and deer sausage year round – I’ve purchased probably 10 lbs of real hamburger past 2 years. We grind our own with beef or pork fat (which helps with the meat being overly lean). I use deerburger in anything I use hamburger – spaghetti sauce, homemade hamburger helper, crockpot meals. My DH and DD love it in everything – my only hold out has been tacos – there’s just something about beef tacos :) If the burger is not frozen, you can always mix in ground fat and then freeze or maybe mix before cooking – just grind the fat like you would regular meat. I like grinding our own meat because I can control the amount of fat being used. Oh and bacon burgers!! Yummy, grind bacon along with deer, patty and fry.

    Good luck!

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Monday’s Menu

Whew! I’m just barely getting things done this week and next week doesn’t look much better. The beginning of the school year has been like this since I started back to teaching a few years ago. Hence, nothing too fancy or involved here, just trying to use up the wonderful produce that keeps coming in…the corn and peppers continue, the beans have gotten a second wind, and the tomatoes are taking a break (I hope it’s just a break!).

Monday- *Italian sausage pasta primavera (I’ll use a lot of that produce here), garden salad (yea! the lettuce is producing again).

Tuesday- Grilled pork ribs, roasted potatoes and beets, tomato and corn salad (see comment from last week’s menu-thanks, Jenelle!)…if this is familiar, it’s because the ribs were bumped from last week when we got invited to dinner.

Wednesday- Dinner out (our 21st anniversary!)

Thursday- Grilled turkey sausages, *Orzo and Fresh Corn Salad, tomatoes & feta

Friday- Baked talapia with tomato-olive topping, rice, roasted green beans with garlic, corn on the cob

Saturday- out of town

Sunday- Spaghetti with fresh tomato sauce, salad

*Recipes to come

-Jami

     


 


  

Comments

  1. Jenelle says

    Another question for you. Do you meal plan and then shop for what you need, or see what you and get while at the store and then figure out what you can make with it.

    I’m finding that when I meal plan and then shop I don’t have enough left in my budget to take avantage of the really good deals. So maybe I need to switch strategy.

  2. says

    As my DH loves fish and I only tolerate it, I’m always on the lookout for ways to make it tastier fir my palette. The tilapia topping sounds yummy! What kind of olives do you use?

  3. Jami @ An Oregon Cottage says

    Jenelle-
    I meal plan with what I’ve got in the freezer and pantry, then shop for basics (flour, etc.)and deals. I’ve actually always done it this way, so I’m not sure if it makes it easier to stay in a budget or not! It’s just a way that I make sure to use up what I’ve got…

    Kristen-
    I think it is good! I just saute onions and garlic, add chopped tomatoes (a can or fresh), sliced olives, and salt and pepper. It’s best with kalamata olives, but I will use regular in a pinch and I still like it.

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