Monday’s Menu

We just got back from a fabulous trip to the Oregon coast to celebrate our 23rd anniversary (here’s a post I wrote last year on our anniversary, if you’d like to see some wedding pictures). Have I ever said how blessed we are to live a couple hours from the ocean? There’s just something about standing in front of that vastness that, I don’t know…brings perspective?

Whatever it is- I’ve come back refreshed and relaxed – and we were only there for one night! Apparently, it doesn’t take much for me. *smile*

There’s more fresh garden produce to include in the menu this week, although we’ve got one less mouth to feed. *sniff* We dropped our son off at college yesterday. Hopefully, we won’t be total strangers, since we live only 20 minutes away- but you know how college boys are… I have hopes he’ll at least miss my cooking and drop by once in awhile!

Monday- Chef’s salads, Easy Artisan Bread

Tuesday- Enchilada pie, fresh corn casserole, Garlic Green Beans

Wednesday- Roasted Sausage w/Peppers & Onions (yeah- the peppers are ripening!), White Bean Salad, green salad with vinaigrette

Thursday- Spicy Chicken-Corn Chowder (new), Caesar Slaw (moved from last week), Quick Breadsticks

Friday- Cauliflower-bacon gratin (new), corn on the cob, Tomatoes & Feta, leftover breadsticks

Saturday- Homemade pizza, carrot sticks

Sunday- Grilled chicken thighs w/ Rhubarb BBQ Sauce, Zucchini & Feta Fritters, Summer Salad w/tomatoes and green beans, corn and bean salad






  1. Congratulations on the anniversary. How nice to spend it at the beach.
    As for your son, I can’t imagine him NOT coming home for home cooked meals. With a few new friends in tow. :o)

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Monday’s Menu

This week we’re spending some time with extended family and since we’re sharing the cooking, I’m not cooking every day. Though when I am cooking, it’s for fifteen people (interested? see where I wrote about cooking for a crowd on a budget last year) so doesn’t that count for three days?
So this begs the question, why plan a menu for just a few days? Isn’t this the time to just “go with the flow?” And I’d answer yes, this is a time to just let it go.
Ah, there’s always an except, isn’t there?
When I’m busy and my schedule isn’t normal I find that it can easily result in the quick run to the store to get an expensive deli meal or a pass through the drive-through. I mean, I know there’s food at home, but if I can’t think of what to have, it seems like just too much trouble.
However, if I’ve got a menu and I’ve made it easy (key if I know I’m going to be busy) I usually have a totally different mind-set. I look at the plan and think “grilled salmon- that takes less time than getting in the car and going to find food.” It just doesn’t seem like a big deal to me anymore.
And of course I don’t need to mention the savings, right?
So here’s what it looks like for us this week:
Monday- Soft tacos for a crowd, coleslaw (from the garden), Chocolate Topped Oatmeal Bars
Tuesday- bfst: granola, etc.; lunch: chicken sandwiches & fruit; dinner: sister-in-law cooks
Wednesday- bfst: eggs and toast; lunch: deli sandwiches & fruit; dinner out (yeah- we’re being treated :-)
Thursday- bfst: granola, etc.; lunch: pb & j sandwiches or cheese and crackers + fruit; dinner: sister-in-law (another one- we all take one dinner :-)
What do you do when your schedule is different? Do you chuck the menu or keep it?




  1. Great looking menu! Those chocolate topped oatmeal bars sound delish!

    Have a great week!

  2. What a yummy looking menu. I need to try those oatmeal bars again. The last time I tried them, they wouldn’t hold together. Any ideas?

  3. Oh April, I’m so sorry. I just press them in the pan really good and then cook them until they’re evenly brown and more brown around the edges. They hold together fine for me when I do those things.

  4. Jenelle says:

    I always have a menu plan even when I have a crazy week like yours. I’m just like you. I may have a ton of food at home, but if I do not have a plan just trying to figure out what to have for dinner seems overwhelming and I all to easily just go grab take out. Thankfully, my husband can usually save me from this. He is really good at just throwing something together on the spot.

  5. Lucky you, Jenelle! Brian usually looks at me blankly and says, “sandwhiches?” which I never really want. :-)

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Monday’s Menu

I’ve been utilizing the slow cooker a lot in the past few weeks. It’s really nice to come home to a warm meal after being frozen at track meets. :-) So, two more slow-cooker meals planned for this week and both are new (to me) recipes.
There were some wonderful frozen organic vegetables at the Grocery Outlet last week, so I’m including a stir-fry meal as well. I’ve still got some spinach left to use coming in from the garden (from a fall sowing) that will go into salads. I’ve got to harvest it all this week, though, because that bed must be dug up and lined with hardware cloth.
Monday- Tuna sandwiches on homemade bread (I may try a new sourdough sandwich bread recipe, I’ll let you know how it goes if I do), chips & vegetables
Tuesday- Homemade tomato soup, black bean quesadillas, vegetable platter
Wednesday- Slow cooker Italian Rump Roast, herbed noodles, salad
Friday- Stir-fry vegetables, potstickers (frozen), brown rice
Saturday- Turkey burgers on homemade buns, oven fries, vegetable plate





  1. For your black bean quesadillas, do you mash the beans before you put them on the quesadilla or leave them whole? I always serve beans on the side rather then inside, but I think my gilrs might like this.

  2. What a great idea to do quesadillas with tomato soup! Growing up my momma always did grilled cheese sandwiches with tomato soup…I like your idea!

  3. Jenelle- I usually leave them whole. I sprinkle them on and then the cheese and serve with some salsa. I think it adds a bit more nutrition and I like the flavor.

    Candi- I do serve it with toasted cheese melts sometimes, too, but I have some tortillas to use up, so…well, you know. :-)

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Monday’s Menu

Last week I changed Friday’s Spinach Quiche to a new Cheesy-Crust Ham Pie to use up some chopped ham in the freezer before I cook up one of the new hams I bought last week. It was quite good and will be a good way to use up leftover ham in the future.

I’m going to be concentrating over the next months to be purposefully using up our frozen vegetables and fruits that I put up from our garden last year. In particular, we’ve got a lot of corn, broccoli, and roasted beets, which I like to use in soups, so I’ll need to use these before the warm weather hits!

Here’s what I’m planning for this week:

Monday: Egg Salad Sandwiches (using home made Mayo) on Artisan Bread, veggies (youth night)

Tuesday: Mexican Corn Soup, Baked Tortillas, Mexican Salad with Spicy Dressing

Wednesday: Deli Roll-ups, chips, carrots, cookies (track meet)

Thursday: Slow-cooker French Country Chicken & Pork Stew, Salad, Artisan Bread

Friday: Brazilian Black Bean Soup, home made Focaccia, Chopped Salad

Saturday: Pigs-in-a-Blanket (using home made bread dough), home fries, carrots

Sunday: Roasted Ham, Scalloped Potatoes, Broccoli, Salad

For more menu ideas, visit I’m an Organizing Junkie.






  1. Mexican corn soup sounds really good! Do you use a recipe?

  2. Jami @ An Oregon Cottage says:

    Sort of. It’s basically a chicken-corn chowder, but adding green chilies, cumin, and a chopped jalapeno. Also I thicken with flour, but add only broth, no milk because I top it with jack cheese when serving. It originally called for melting the cheese just before serving, but I didn’t care for the consistency.

    I’ll make sure to take pictures when I make it and get a post up. I like that it’s a different take on corn chowder, we like it!

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