Friday, July 31, 2009

MENU Sat Aug 1st through Fri Aug 14th

Menu planning... where to start?

Keep mid-week meal prep time to a minimum. This is generally not the time to try a new recipe b/c they take much longer - - unless of course it's a really easy recipe.

Weekends mean you'll have more prep time available, but keep in mind that weekends can also be very active. Don't marry yourself to a weekend meal plan that means you won't have time to do the restful things you enjoy!

Plan for the most delicate produce to be used early in the week.

Plan for lunches - make something early in the week that has leftovers you can use for lunch later in the week.

Build in flexibility - make sure there's one meal a week that can drop off the menu without consequences... something from the freezer + cans + anything that keeps for a while. Allow for spontaneity!

Have a variety - a variety of ingredients, main entree meats, a variety of cooking styles, casual to involved, etc.

SAT 8/1 - Going to a friend's for dinner.
Lunch will be chicken wings - Buffalo for Jess, Barbecue for Dinah.

SUN 8/2 - Grilled tenderloin steaks, spinach for Jess, other veggie for Dinah (asparagus), baked potato

MON 8/3 - Spaghetti with Meat Sauce (make enough for lunches, too - use 2 packs of gr. beef), salad (use the bit of broccoli left from last week), bread

TUE 8/4 - Poached Fish with Tomato and Basil (using fresh basil from the garden), Mediterranean Succotash, veggie (squash)

WED 8/5 - Italian Breaded Pork Chops, Rosemary Potatoes, salad

THU 8/6 - Cheesy Chicken & Rice Casserole, veggie. Either have it ready the night before or do it right when you walk in the door. It's super-easy, but it cooks for almost an hour.

FRI 8/7 - leftover Chicken Enchiladas from the freezer; serve with chips and salsa w/ avocado, canned corn

SAT 8/8 - Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa - now that's a descriptive title!

SUN 8/9 - Chicken-Andouille Casserole Let's give it a shot!

MON 8/10 - Roasted Chicken Quarters (we have some breasts, some leg/thigh quarters - either works for the recipe), baked potato, salad

TUE 8/11 - Trout with Honey-Citrus Glaze (recipe was originally for salmon, but let's try trout b/c it's what's on hand), wild rice mix, veggie

WED 8/12 - Sweet and Sour Pork with rice

THU 8/13 - Sauteed Chicken Breast with Cucumber Salad, pasta salad

FRI 8/14 - Sloppy Joes, baby carrots on the side

Remember for next time: we have lamb in the freezer! May put on next menu set. Also plan a sushi night!

Grocery list:
baking potatoes x 2
salad ingredients for 2 nights
veggie x 2
Dinah veggie
fresh spinach
fresh parsley
one pepper (any color is fine)
jarred roasted red pepper
bag of frozen veggies
remember to purchase lunch-related items

Grocery list for perishables in week 2:
salad ingredients
green pepper
fresh parsley
rolls for sloppy joes
remember to purchase lunch-related items