Menu Planning

This week looks like a busy one! If I really stop and think about it though, it isn't too bad but there a few things that I need to take in to consideration when planning our menus. We have Scouts 3 nights this week - one night really doesn't affect dinner, one night needs to be portable and one night needs to be a quick cook night. We also have a friends coming over for a (family) play date on Friday and they'll stay for dinner. It's lent, so we don't eat meat on Friday, I want something I can prepare ahead, and it needs to be very kid friendly. And the most important thing on our calendar this week is Chaz's birthday! He gets to pick the meal.

Sunday:

Ancho and Coffee Rubbed Cowboy Steaks
Baked Potatoes
Grilled Asparagus

Monday:

Sausage and Pepper Style Pork Chops
Crusty Bread
Green Salad

Tuesday:

Stuffed Pizza Bread
Raw Veggies

Wednesday: Chaz's Birthday!
Spinach Lasagna
Garlic Bread
3 P's Salad
Chocolate Cake with Peanut Butter Frosting

Thursday:

Fish Tacos
Marinated Radishes
Romaine Salad with Corn and Pepitas

Friday:

Baked Macaroni and Cheese
Peas with Mushrooms and Onions
Roast Carrots

Saturday:

Leftovers




I also read this post and had a bit of an epiphany. A little planning and my week can run a little more smoothly, too!

So Sunday I spent a little time in the kitchen. ...and I had some help.



By the end of the day, we had made:

broccoli soup
lemony lentil salad
baked tofu
apple pie muffins
"jack and dill" spread for sandwiches
2 dozen hard boiled eggs
brownies
soaked seeds for sprouts
yogurt
steel cut oats (in the crockpot)

Mornings are often hectic around here. I'm hoping this will help.

What's for Dinner

It's St Patrick's Day this week so that means we will have the traditional Corned Beef and Cabbage dinner (which I know is actually an American thing and not really Irish but it's still a tradition!) The leftovers will go in the freezer for hash. I'm not sure which I like better, the corned beef and cabbage or the hash!

I also had a rather large turkey taking up space in the freezer so it was time to cook that. We had it last night and it was wonderful! The boys said "just like Thanksgiving!". The leftovers yielded enough meat for two more meals plus the carcass for soup. I just love double duty cooking!

Sunday
Roast Turkey
Herbed New Potatoes
Green Beans with Shallots

Monday
Risotto di Zucca (Roasted Butternut Squash Risotto)
Asparagus Salad

Tuesday
Corned Beef and Cabbage
with Carrots and Potatoes
Irish Soda Bread
Rhubarb Crumble

Wednesday
Mexican Chicken Spaghetti
Green Salad

Thursday
Irish Nachos
Raw Veggie Sticks

Friday
Crispy Gnocchi with Brussels Sprouts and Mushrooms
Brownies with Strawberries and Whipped Cream

Saturday
Leftovers (?)

Menu + A Recipe

The lower heating element in my oven stopped working. It's an easy fix but the part had to be ordered. While I wait, my crock-pot is getting a real work out. I love using my crock-pot but I have a hard time finding a variety of recipes for it. It's seems there are a lot of soup or bean recipes (which I love but the kids start to complain) or 'chicken in a cream of something soup' recipes (which all taste the same to me). I'm on a mission to find some new recipes to add to my collection.

Sunday
Lentil Soup
Crusty Bread
Chive Butter

Monday
Taco Soup
Tortilla Strips
Green Salad

Tuesday
Sweet and Sour Turkey Meatballs
Garlic Mashed Potatoes
Sauteed Napa Cabbage

Wednesday
Sesame Teriyaki Chicken Thighs/Tofu
Quinoa Salad with Orange Vinaigrette

Thursday
Pasta Salad with Roasted Red Peppers
White Bean Crostini

Friday
Shrimp and Grits
Green Salad

Saturday
Leftovers

****

Taco Soup

This crock-pot recipe is a favorite of ours. I love it because it is so quick and easy, using things that I normally have on hand and the kids love it because it's like a taco in a bowl! It makes a lot and it freezes beautifully.

1 1/2 pounds ground meat (lean beef or turkey)
1 cup chopped red onion
1 envelope of taco seasoning (I use a Tbls of my own)
1 envelope of Ranch dressing mix (I use 1 Tbls of my own)
2 (15 oz) cans of whole kernel corn, undrained (I use frozen)
1 (15 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans of Rotel Chili Fixin's (I like this kind of Rotel for this recipe because of the extra seasonings)
12 oz light beer
1 1/2 cups of water

Cook the beef and the onions together in a medium skillet. Drain.
Combine meat mixture and the rest of the ingredients in a 5-6 quart crock-pot. Cook on low 5-6 hours.
Top with shredded cheese, diced avocado, chopped scallions, sour cream or what ever you prefer.

Makes 16 cups

Menu Day

More and more veggies are showing up at the farmer's market! Last week's spinach was replaced this week by Swiss chard. A few mushrooms are popping up and green beans are in abundance. There are still Spring onions but they are not quite as plentiful. And then of course there are several varieties of salad greens and big juicy tomatoes. We are just starting to enjoy this week's bounty and I'm already looking forward to what next week's visit to the market with bring.



Sunday
Roast Chicken
Tuscan White Beans with Chard
Sliced Tomatoes
Buttermilk Lemon Ice Cream

Monday
Black Bean Tacos with
Roasted Peppers and Onions
Classic Beef Tacos

Tuesday
Mushrooms and Spring Onions over Pasta
Celery Salad with Roasted Red Peppers and Mozzarella

Wednesday
Spicy Grilled Shrimp Skewers
Grilled Spring Onions
Mixed Greens Salad

Thursday
Green Bean and Pasta Salad with Artichoke Hearts
Grilled Tuna

Friday
Rigatoni with Sausage Ragu
Anna's Caesar Salad
Bread Sticks

Saturday
Burgers on the Grill
Tomato and Green Bean Salad
Grilled Potatoes
Peach Dream Pie

Menu Plan Monday

Last week I made Lasagna Primavera from Every Day Food (the latest issue, I think). It was very good. So easy to make and we all really enjoyed it. However, it made so much! Next time I either need to cut the recipe in half or invite the neighbors in for dinner. We can only eat so much of it as leftovers. I've tried freezing much of it so we'll see how that goes. (Usually something like this is best frozen before cooking instead of after)

Anyway, I recommend the recipe.

This week I am excited to have so many fresh vegetables from the farmer's market to incorporate in to my menu planning. There is nothing better than vegetables fresh from the farm. Well, except for maybe fresh vegetables from your own yard.

I'm going to be dressing my greens this week with this dressing. Just reading about it makes my mouth water.

Sunday
Provencal Tomato and Onion Tart
Marinated Grilled Chicken
Green Salad

Monday
Reubens
Baked Chips
Raw Veggie Plate

Tuesday
Whole Wheat Pasta with
Mediterranean Style Greens Sauce
Broiled Tomatoes

Wednesday
Salmon over Couscous
Grilled Spring Onions
Green Beans

Thursday
Young Turnip and Apricot Salad
Crispy Pork Cutlets

Friday
(Edmund is camping with the Boy Scouts this weekend)
Oven Fried Chicken
Potato Salad
Savory Carrot Salad

Saturday
Cinco de Mayo Festival

Menu Plan Monday (and Recipe!)

Once again, Monday has snuck up on me. I'm really not sure why. I shows up right on schedule every week. I suppose that means that I am the one that is off schedule. We have a busy week this week and my menu will be my saving grace. What to have for dinner will be one less thing to worry about each day.

Spring is here in full force and last night's dinner really celebrated that. The highlight of the meal was the Cantaloupe Sorbet. Our ice cream maker is going to get a real work out this Summer! (if you have a favorite ice cream/sorbet recipe let me know!)

The boys are ready for dining al fresco. This week we'll have to get the table and chairs cleaned up so we can move our meals to the backyard. That is until the triple digit temperatures of the Summer hit, anyway.

Sunday
Grilled Chicken
Caprese Salad
Cantaloupe Sorbet

Monday
Scallion and Ginger Fried Rice
Sugar Snap Peas

Tuesday
Crispy Shrimp
Red Cabbage Slaw
Apple Slices

Wednesday
Crockpot Meatloaf with
Potatoes and Carrots
Mixed Green Salad

Thursday
Curried Lentils and Tomatoes
Quinoa

Friday
Lasagna Primavera
Green Salad
Garlic Toast

Saturday
Out to Dinner!

***



Cantaloupe Sorbet

When the chatter during dinner stops and the bowls and licked sparkly clean, you know it's good!

1 cup simple syrup *
3 cups canteloupe (peeled, seeded and cubed)

Place the syrup and the melon in the food processor or blender and whir until smooth. Poor in the ice cream maker and follow the manufacturer's directions. Enjoy!

*Simple Syrup
1 cup sugar
1 cup water

Put the water and sugar in a saucepan and bring to a slow boil. When the sugar is completely melted and the syrup is clear again, remove from heat. Allow to cool before using. Store in the refrigerator.

Menu Plan Monday

Sometimes Monday gets here before I am ready for it. This was one of those weeks. It doesn't help that we spent the weekend camping so I was a little extra tired when the alarm went off this morning. Whether I am ready for it or not, however, the week has started. I can't let it get too far ahead of me!

Chris and the boys have decided that they would like to eat this week and since I am a good scouting mom, I like to Be Prepared. This means a menu and a grocery list. With a weekly menu posted on the refrigerator, my days run just that much more smoothly. Always a good thing!

Sunday
Homemade Macaroni and Cheese
Tossed Salad

Monday
Stuffed Peppers
Sauteed Carrots
Cloverleaf Rolls

Tuesday
Fish Tacos with Salsa Verde
Marinated Radishes
Romaine Salad with Corn and Pepitas

Wednesday
Seared Beef Soup

Thursday
Ham and Cheese Stuffed Potatoes
Green Bean and Tomato Salad

Friday
Apricot Chicken Melts
Apple, Grape and Celery Salad

Saturday
Family Movie/Game Night!
Hot Dogs
Chips
Veggies and Dip

Menu + A Recipe

I had a few inquiries about my stuffed bread from last week so I'll include my recipe (of sorts) at the end. It's so easy!

This week, we are eating from the freezer and the pantry. We are pretty well stocked with the staples so it was relatively easy to plan a well rounded menu for the week. I even have plenty of frozen veggies on hand from a big sale last month. I love when I can do this! I'm hoping that I only need to shop for things like milk, eggs and fresh fruit.

Sunday
Grilled Steak
Oven Fries
Spinach with Caramelized Onions

Monday
Pasta with Sweet Peas and Toasted Garlic

Tuesday
Taco Soup
Yeast Risen Corn Bread

Wednesday
Honey Mustard Chicken
Roasted Broccoli
Rice

Thursday
Fish with Lemon Butter
Quinoa Salad with Green Beans,
Corn and Tomatoes

Friday
Leftovers!

Saturday
Family Camping with the Cub Scouts!

***

Stuffed Bread

This is a recipe 'of sorts'. Meaning that is not an exact recipe but more of my method for making stuffed bread. It's really pretty simple and so easy to customize. Stuffed bread is sort of like a calzone or stromboli.

This time I made pepperoni and cheese stuffed bread because that was what the kids wanted (as always!) and I already had the ingredients on hand.

1 lb of your favorite pizza dough
approx. 1 cup of your favorite pizza sauce
approx. 3 cups shredded mozzarella cheese
a few handfuls of pepperoni

Cut the dough in half, form 2 balls, cover and let rise for about 45 minutes.

Roll one ball into a rectangle about 1/4 inch thick. Spread with half of the pizza sauce leaving a 1/2 border around the edges. Sprinkle with half the cheese and then top with half the pepperoni. Carefully roll jellyroll style, starting at the long edge. Wet the edge with water and seal. Place the seam underneath the roll. Brush with olive oil. Let sit 15 min. Repeat with second ball of dough.

Preheat oven and pizza stone to 450º. Sprinkle the pizza stone with cornmeal. Slide bread on to the hot stone and cook for 20 min or until top is golden and sounds done when you tap it.

Slice and eat!

There are so many different things you can fill your bread with. Adjust the amounts to suit your family's tastes. I like broccoli or spinach cooked with garlic. Ham and cheese is good. Cooked, chopped chicken with sauteed peppers and onions or browned ground beef and cheese, or well, the combinations are limitless!

Enjoy, it just as good the next day as it is fresh from the oven.

Menu Planning

It's weekly menu planning time again and I'm feeling chatty!

I usually sit down with my calendar for the week so I have a better idea of what lies ahead. Some nights might need to be an earlier dinner while others might need to be a crock pot meal. There is always something going on and each week is different. I try not to go too heavy on one type of meal but instead planning a nice variety through the week. There is always at least 1 night of fish and I try to incorporate some vegetarian meals, too. (this is not always easy as Chris and Edmund are big meat eaters).

For awhile I got in to a bad habit of planning meals with too much variety. I was always making something new which isn't always bad but I was reminded that there are a lot family favorites that I was forgetting. Now I try to include just a couple of new recipes with our tried and true favorites. I've learned that sometimes just a new side dish is enough.

I've also learned to be flexible. Often leftovers go to work with Chris for lunch but sometimes there is more than enough for another dinner that I hadn't planned for. Occasionally things just come up unexpectedly and our dinner plans have to change. I no longer allow that to rattle me. I simple adjust to the situation. Meals get rearranged - sometimes to another night, sometimes to another week. No big deal.

Each week, I check my freezer and pantry. I ask the family for suggestions. I pull any cookbooks or magazines with recipes that I want to try. I sit and plan, re plan, and then plan some more. Meals get planned then scribbled out. Some get shifted from one night to the next. Eventually I get a plan that I am happy with. All that is left, is the grocery list.

Each week the menu is posted on the refrigerator so the kids know ahead of time if they are going to complain or not. At the end of the week, I write out our (actual) menu in a little notebook. This notebook has been so helpful. When Chris says "can you make that thing you made when..." It's there in the book so I don't have to remember.

I don't make a breakfast or lunch menu. I also don't make dessert during the week. Dessert is a weekend treat. On the weeknights , however, there is always plenty of fruit or yogurt around. We also have the Cookie of the week for an occasional sweet treat.

This week's menu:

Sunday
Smoked Sausages
Garlic Mashed Potatoes
Okra and Summer Squash

Monday
Lamb Stew
Potato Rolls

Tuesday
Lime Baked Fish
Broiled Tomatoes
Snap Peas

Wednesday
Jamaican Pork Chops
with Pineapple and Black Beans
Sauteed Peppers
Rice

Thursday
Chopped Salad with Chicken
Homemade Crackers

Friday
Stuffed Bread
Raw Veggie Strips

Saturday
Edmund and Chris are camping with the Boy Scouts
Chaz, Topher and I will play it by ear.
Leftovers maybe?

Menu + A Recipe

This photo is for you mom!  If I could I would send some meatballs to you but since I can't, this will have to do until you visit again.  xo Me


My menu planning notebook is filling up with all sorts of wonderful meals and ideas. I thought I should get back to sharing some of that here again. This week is a special one. Along with Easter, we are also celebrating a birthday! Because of Cub Scouts, Chaz decided he wanted his Birthday Dinner a day late. Smart boy! This way he is able to relax and really enjoy his food.

In honor of this week's celebrations, I have a little gift for you. I am sharing my secret recipe for Spaghetti and Meatballs! It's a highly requested recipe that I have, until now, closely guarded. Enjoy it!

Sunday Easter!
Braided Easter Bread
Herb Roasted Leg of Lamb
Asparagus Orzotto
Greek Style Yogurt with Strawberries and Honey

Monday
Onion Glazed Grilled Salmon
Broccoli
Black Bean and Corn Salad

Tuesday
Leftovers

Wednesday Chaz's Birthday Dinner
Homemade Spaghetti and Meatballs
Cheesy Garlic Toast
Tossed Salad
Banana Cake with Cinnamon Cream Cheese Frosting

Thursday
Zucchini and Summer Squash Quiche

Friday
Texas Style Beef Stew
Corn Bread

Saturday
The boys are having a sleepover. We'll probably do "make your pizzas"

***

"The World's Best Spaghetti Sauce with Meatballs"

Meatballs:

1/2 lb ground veal
1/2 lb ground pork
1 lb ground beef
1 c fresh bread crumbs (about 4 slices of good bread whirred in the food processor)
1/4 c seasoned dry breadcrumbs
2 Tbls chopped fresh flat leaf parsley
1/2 c fresh grated Parmesan cheese
2-3 big fat cloves of garlic, minced
2 tsp Kosher salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 egg lightly beaten
3/4 c warm water

Combine all ingredients lightly in a large bowl. (your hands are best for this) Don't compress or your meatballs will be hard and a little dry. From in to meatballs - what ever size you prefer. We like them slightly smaller than a golf ball. Place on a cookie sheet and bake at 350º until done and a little crispy on the edges. The exact time will really depend on how big your meatballs are.

Sauce:

1 Tbls olive oil
1 baseball sized onion chopped
2-3 fat cloves of garlic, minced
1/2 c Chianti or other good red wine
28 oz can crushed tomatoes
1 Tbls chopped fresh flat leaf parsley
1 Tbls chopped fresh oregano
1 Tbls chopped fresh basil
1 1/2 tsp Kosher salt
1/2 tsp black pepper

*When the meatballs are done, scrape up all the browned bits from the cookie sheet and add them to the sauce.

Heat olive oil in a large Dutch Oven. Add onions and saute until translucent, 5-10 min. Add garlic and cook another 2 minutes. Add the wine and cook on high for about 3 min, cooking down the liquid slightly. Stir in the tomatoes, herbs, salt and pepper. Simmer on low for an hour or so (or longer, it doesn't matter. Though you'll probably want to cover the pot if you go for longer than an hour). Add the meatballs whenever they are done and gently stir.

I always double or triple (or sometimes more!) the recipe and then freeze in meal sized portions. I do think that one batch of meatballs is probably good for two batches of sauce. The sauce and meatballs are not only wonderful with pasta, but they make a great meatball sub or even a filling for a calzone. Don't forget to plan for all of the meatballs that will be snuck from the pot while the sauce is cooking!

What's for Dinner...

I'm back in the full swing of things once again! Meals are planned ahead, groceries are bought once a week (no more daily trips to the store) and dinner is on the table with out any last minute scurrying. For those of you following along at home, here's what for dinner this week.

Sunday
Beer Roasted Pork Shoulder with Pan Drippings Gravy
Crispy New Potatoes
Sauteed Red Cabbage

Monday
Parchment Baked Pesto Salmon and Vegetables
Quinoa

Tuesday
Mushroom and Garlic Frittata

Wednesday
Chunky Green Chili
Creamy Polenta

Thursday
Curried Vegetable Soup with Turkey Meatballs

Friday
Cumin Spiced Chicken and Pears
Steamed Green Beans

Saturday
Leftovers

Well Fed

My meal planning system has been working for me. We've had a Mom approved dinner on the table (or in the picnic basket, as the case may be) each night with out any last minute frenzies. YES! I'm so much happier and the family is well fed- everybody wins!

Sunday, they boys came home from the woods dirty, tired and hungry. I greeted them with a feast. The smells from the kitchen got their mouths watering and I was barely able to hold them off until dinner was ready.

Tonight we had a quick and fun meal to get us ready for a night of trick-or-treating. Theme dinners are a little silly at times but so much fun, too.

Saturday, Chaz cooks. He's planned the menu, picked the recipes and made his grocery list. It's going to be good, I'm sure of it.

Sunday
Roast Chicken
Roasted Root Vegetables
Pennsylvania Dutch Tea Rolls
Sour Cream Apple Pie with Streusel Topping

Monday
Sauerkraut with Bacon and Apples
Grilled Sausages

Tuesday
Chicken Soup with Mushrooms
Spinach, Pear and Goat Cheese Salad with Balsamic Vinaigrette

Wednesday Halloween!
Mummy Dogs
Hallow-bean Salad
Surprise Orange Milk Shakes

Thursday and Friday
Baseball Team Parties

Saturday Chaz Cooks!
Garlic and Herb Angel Hair
Sesame Broccoli
Pumpkin Squares

Menu + A Recipe

I'm getting back in to the cooking and meal planning groove. (Finally!) The kids have been helping a bit too, suggesting meals and even planning an entire meal on their own - complete with a shopping list. They are learning.

The boys are saving their dinner menus for now. They plan on doing the cooking on those nights so we are waiting for the chaos of their baseball season to end (soon!!)

This week:

Sunday
Grilled Chicken and Mozzarella Ravioli
Browned Butter and Garlic Sauce
Green Salad

Monday
Grilled Fish Tacos

Tuesday
Asparagus Orzotto

Wednesday
Thai Style Pork
Basmati Rice
Steamed Broccoli and Cauliflower

Thursday
Turkey Samosas
Chopped Salad Cups

Friday and Saturday
Chris is taking the boys camping with the Cub Scouts. I'm on my own!

*

Tonight's dinner was wonderful! It was also pretty simple and on the table within about 30 minutes (a big plus!). It uses orzo instead of rice to cut down on the cooking time.

Asparagus Orzotto
from Vegetarian Times

3 cups vegetable broth
1 Tbls olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 lbs asparagus cut in to 1 inch pieces
1 lb orzo pasta
2/3 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 cup fresh basil cut in to thin strips
1 Tbls butter

Place the broth and 3 cups of water in a large glass measuring cup and heat to boiling in the microwave, about 5 minutes.

Heat oil in a deep skillet over medium heat. Add onion and garlic and saute 6 minutes, until tender. Add asparagus and saute about 2 minutes until bright green.

Stir in orzo and toss to coat with oil, about 2 minutes. Stir in wine and cook about 3 minutes or until liquid is almost completely absorbed, stirring constantly. Pour in 1 cup of hot broth. Cook until liquid is mostly absorbed, stirring constantly. Continue to add broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Stir in Parmasan cheese, butter and basil. Season with salt and pepper.

Enjoy!

Menu Planning Woes

Dinner has been a real struggle around here lately. I just can't seem to get back in to a good meal planning routine. The boys are all playing Fall baseball and they have pretty intense schedules (another issue I have!). We have to eat on the go 5(!) nights a week and the other two nights usually have to be quick cook meals. Because of this, I am making far too many trips to the grocery store which, really, is just a waste of my time (and more money spent than is necessary).

I've been given a few well intentioned tricks and tips but they all involve frozen meals and take-out. I just can't do that - especially not 5 times a week! Dinner time is so important to me - it's family time. and I NEED to cook for my family.

Fall ball is winding down, our schedules are easing up, the weather is cooling off (just slightly) and I'm starting to get my mojo back. I printed a copy of the week's calendar (I keep our calendar on the computer, color coded and always open) and marked the types of meals we need each night - on the go, quick cook, crockpot, etc. Then I pulled out a couple of my favorite, never-let-me-down cookbooks and filled it in. Finally, I made a grocery list from my menu. The menu is posted on the fridge and I am able to look at it each morning and figure out what I can prep ahead while I clean up the breakfast dishes. So far, so good! I'm also going to keep my weekly menus in a notebook so I can refer back to them. Less work for me later!

*If anyone has an tips, tricks or meal suggestions (especially on the go ideas), I would really love them!

Here is this week's menu:
Sunday
Chili Cheese Dogs
Fries
Raw Veggies

Monday
Roasted Corn and Veggie Quesadillas
Tossed Salad with Lime Vinaigrette

Tuesday
Salisbury Steaks with Wild Mushroom and Onion Gravy
Sour Cream Mashed Potatoes
Roasted Asparagus

Wednesday
Pizza Night

Thursday
Pretzel Crusted Chicken Tenders with
Chipotle Dipping Sauce
Roasted Veggie Chips

Friday
Barley Beef Soup
Buttermilk Potato Bread

Saturday
Our plans were up in the air until last night. I'll figure this one out today.