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

-Jami

     


 


  

Comments

  1.  says

    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.
Except.
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?
-Jami
     


 


  

Comments

  1.  says

    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?

  2.  says

    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.

  3.  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.

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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.
Joy.
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
-Jami


CW2FN3RB3QHP
     


 


  

Comments

  1. Jenelle says

    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.  says

    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.  says

    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.

Jami

     


 


  

Comments

  1.  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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