6 Responses to “1/10-1/16 Weekly Menu”

  1. Katie January 10, 2010 at 11:06 AM #

    I hadn’t exactly planned on it, but I made French Toast Casserole for breakfast this morning with means, even with it being a halved recipe, I’ve got leftovers for probably 3 or 4 days. I still have some leftover pizza from last week, too. Hmm…I’m guessing it’s leftover week for me 😀

  2. Keira Soleore January 10, 2010 at 5:47 PM #

    Mon: Black-eyed Peas, Indian Doodhi with chana daal, Rice, Prepare Eggplant Makdous

    Tues: Slow Cooker Night: Thai Peanut Chicken & Veggies, Quinoa

    Wed: Slow Cooker Night: Chicken Stroganoff, Edamame, Couscous

    — Prep No-knead bread
    — Pasta Night: Pesto Pasta with peas, Red Kidney Beans, Roasted Apples

    Fri: No-knead Bread, Snap Peas, Rice, Okra with Apricots & Prunes

    — Hubby Can Do Breakfast
    — Leftovers
    — Leftovers

    — Hubby Can Do Breakfast
    — Leftovers
    — Hubby Can Do Dinner

  3. Keira Soleore January 10, 2010 at 5:49 PM #

    My first week was last week, and I modified plan as I went along, but it did make doing groceries super easy and I didn’t have to scratch my head every afternoon wondering what to make. So thanks for this idea!!

  4. Gail D. January 10, 2010 at 6:18 PM #

    I followed my menu plan last week almost exactly. I had a question mark for my Saturday meal–I put chili & beans down, but wasn’t sure. I had bean soup leftovers for one day, and didn’t want to overdo beans. Then I remembered the whole chicken in the freezer & how good “Oogie-boogie stew” is, and…

    Oogie-boogie stew is really just a chicken-corn-cheese chowder. I made it by mixing two different recipes from Southern Living back when my kids were little (had some of ingredients for each recipe, but not all for either one–and I didn’t like some of the stuff…), and it got its name, because when I was still trying to decide what to cook, and I asked my daughter (about 8 to 10 yo) what she wanted for supper, she was jumping around being silly, and yelled out “Oogie boogies!” So, it has become Oogie-boogie stew.

    We also eat Fork Chops instead of Pork Chops, because that’s what our older son thought they were for years… 🙂

    This week, the fella will be out one night, and who knows when the boy will be home (he’s in Dallas visiting his brother, may stop off to visit the girlfriend in Waco before coming home), and I’m going to be away all weekend, so I’m only doing 4 days this week.

    Monday – Leftovers (Carne guisada burritos maybe)

    Tuesday – bratwurst, black-eyed peas & fresh cornbread (have buttermilk to use up)

    Wednesday – grilled fork chops & baked sweet potatoes

    Thursday – chicken & rice

    I’m gone the rest of the week, and I think the boy will be camping with the local Scouts. They like him to come because he can cook. 🙂 (He cooked the chicken & rice for his girlfriend’s family while he was visiting over Christmas in London.)

    Okay, I’ll shut up now. But I do appreciate you doing this, Amanda.

    Sarah, the daughter & her fella do menus more like you and yours do. 🙂

  5. Kristi January 11, 2010 at 8:46 AM #

    Sunday: Mozzarella and proscuitto panini with salad (that was yummmy)
    Monday: No clue. Probably more sandwiches. I have bacon in the fridge
    Tuesday: Slow cooker pork chops with potatoes (I think the recipe called it “pork hot pot”–first attempt at it).
    Wednesday: Something easy, brainless, and kid-friendly as hubby has dinner out and I’ll have to cook w/o someone to keep the 2yo out of trouble (probably freezer chx nuggets or hot dogs or something)
    Thursday: My hubby’s turn to cook.

    That’s about as well-planned of a menu as we’ve had in a while. Pitiful, I know. I actually planned to have a roast chicken last night (Sunday), and the panini tonight, but the timing didn’t work out to roast the chicken, so I swapped menus and tonight’s going to be a pain (can’t do a chicken after work before the kids fall asleep).

    My husband does cook, and will shop. But he won’t sit and plan a menu together ahead of time. Instead, when its his turn to cook, he’ll go shopping and come home with $100 of ingredients for a single meal (half of which will spoil before they get used) but cook something fancy that’s usually good. Its always meat, and the last few years he’s started adding actual vegetables as sides. (He’s been known to make ribs with a side of hot wings for a meal. That was the entire menu).

  6. Angela January 11, 2010 at 8:57 AM #


    There are some great slow cooker recipes for doing whole chickens. That’s something you could do while at work!

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