Weekly menu: 1/9/11-1/15/11

This will be my last weekly menu for awhile. Starting January 16th, I’ll be traveling the next three weeks (Toronto, New York and Chicago) so my family is going to have to fend for themselves, I’m sorry to say. If I was more organized, I could probably make and freeze some things, but, well, I’m not that organized!

Because I was sick almost all of last week, I didn’t get to completely follow my menu, so I’m taking one of the planned items for this week.

Today: spaghetti and meatballs, french bread, salad (my daughter danced and screamed when I said this is what we were having. Her favorite meal!)

Monday: Roast chicken, mashed cauliflower, mashed potatoes and green beans (from last week’s menu)

Tuesday: Fried sausage and potatoes. An easy meal and a family favorite.

Wednesday: Thai Basil Chicken (my brother’s favorite)

Thursday: Capellini Pomodoro (by request from Josh)

Friday: leftovers, if we have any

Saturday: Pizza casserole

Sunday (before I leave): Boilermaker Chili

I’m hoping that with Saturday and Sunday’s meals, they’ll be able to eat leftovers for a few days while I’m gone!

What’s on your menu?

As a side note, the print option on posts is now back, so if you want to print the recipes, you can easily do so.

1st menu of the new year

By popular request (okay ONE person) I’m going to try and do some weekly menus the weeks I’m not traveling. I’m traveling a lot of weeks, though, so we’ll see. Lately I’ve been pretty bored with the recipes in my general repertoire, so making menus has been a chore. Not aided by the general pickiness of the people I’m cooking for, making it harder to be creative.

I should also say that I’ve created a few menus the past month and have then done a terrible job of following them, for a variety of reasons. So we’ll see how well I do at this one. As an example, sausage and lentil soup has been on the menu for three weeks now.

Sunday: I defrosted a london broil last night that I decided to make as a pot roast in the slow cooker. I’m trying out this recipe (I should note I’m the only one in this house who actually likes pot roast, but that’s okay with me)

Monday: Salsa chicken in crockpot, spanish rice and corn muffins

Tuesday: Leftovers. Cooking on Tuesdays never works for me (it’s a busy work day and B has swim team)

Wednesday: Sausage and lentil soup

Thursday: Breakfast for dinner. Pancakes & bacon. Maybe hashbrowns and/or eggs. Updated to add a link to these waffles, which I will totally make if I can find my waffle iron.

Friday: Flat roast chicken (new-to-me recipe), potatoes and mashed cauliflower (another new-to-me recipe)

Saturday: Nothing planned. Dinner out? Leftovers? Frozen pizza?

Whew. That hurt my brain. I’m glad it’s done. What’s on your menu?

Weekly menu: 9/11-9/17

Over on Whipped Out, I used to do weekly menus where I would share what was for dinner at my house over the course of the week. Not that I think anyone cares exactly what we’re eating, but it’s so much easier for me when I have a plan, and I am always interested in what other people are eating because it gives me ideas for new things.

I slacked off on a weekly menu over the summer, because we did a lot of grilling and not a lot of cooking. It’s hard to get excited about bigger meals in the summer, don’t you think? We ate a lot of steak, chicken and hot dogs/brats. But now that B is in school and cooler temperatures are here, I’m ready to start thinking about cooking again.

This week, one of my goals is to cook with meat from the freezer and other items from the pantry. We have plenty of both so it shouldn’t be too difficult, though we may need to supplement with a few fresh veggies. We’ll see. Also, this week my brother is out of town, so there’s one less person eating (and he does eat a lot) so I need to manage leftovers differently this week.

Saturday: Mexican casserole (recipe here) accompanied by cornbread. I’m going to try a new cornbread recipe.

Sunday: Josh’s General Tso’s chicken. Recipe here.

Monday: Chili using stew meat (recipe here). Leftover cornbread. This can be done in the crockpot so it’s ready when we get home from swim lessons.

(I’d rather have stew with stew meat but I’m the only person in my house who likes stew, sadly)

Tuesday: Frozen tortellini with jarred spaghetti sauce. Something quick and easy because Tuesdays are soccer practice.

Wednesday: Leftovers

Thursday: Butter chicken. I do have a recipe for this here, but I’m going to use a special jar of sauce I got from Canada!

Friday: Grilled pork chops (marinade here) with crash potatoes ( recipe here). Random veggie (probably green beans for family and spaghetti squash for me. Found a new recipe here I’m dying to try)

Now, keep in mind, this is just my guideline menu. If something comes up, if we don’t have leftovers or I decide I’m too tired to cook, then the menu changes as needed. But the main goal for this week is still to eat in and eat from the freezer/pantry. So far, I see that I’d need to pick up some fresh ginger (for General chicken) and the spaghetti squash. Otherwise we have what we need!

What’s on your menu?

Weekly Menu: 5/16/10-5/22/10

I almost forgot about the weekly menu (again) because I’m currently in Toronto, where I’ll be until Tuesday. So, of course, that means an abbreviated menu this week, but I still need to cook the last part of the week, so let’s see…

Wednesday: pork chops. On the grill if it’s nice, in the oven if it’s not. Baked potatoes. Corn on the cob.

Thursday: Ranch chicken (I was supposed to make this last week, but didn’t). I have no idea what sides I’m going to serve. Side dishes are the hardest part of meals!

Friday: Grilling… fish for me, hamburgers/hot dogs for the others. Corn on the cob and roasted potatoes.

Saturday: Date night! Brianna is going to my in-laws for TWO weeks, leaving this day.

Heh. So it’s a lot easier when I only have to plan for three days. The next two weeks of meals will be different because I’ll be out of town both weekends (once for fun, with Josh, then for work) and because Brianna won’t be here. I tend to cook less and plan ahead less when she’s not around. But there will still be three of us, so we’ll see how the planning goes.

Anyway, what’s on your menu?

Weekly Menu 4/25-5/1

I think I may have mentioned this, but I’m going to be out of town for the next week so not a lot of cooking will get done. Well, not by me, anyway. I’ve been thinking of a few dinner ideas I can suggest to my family while I’m gone. Things that don’t require a recipe and can be thrown together quickly (it’s not that they can’t cook but they do it so rarely, it’s best not to get too fancy). But, for the most part, they’re on their own. While my work trips aren’t vacation, I do think of them as vacation from meal planning, cooking and cleanup!

Today, I’ll be making country ribs in the crockpot, so they’ll have those for leftover, but that’s the extent of my cooking for the week. Otherwise, it’s all restaurants for me. I thought I’d share some of the places I have reservations this week.

Wednesday night, I’ll be taking a group of authors to dinner at Hyde Park Prime Steakhouse. The menu makes me swoon.

Thursday night, it’s a business dinner at M and I’m excited to check out this restaurant. The website makes it seem very alluring.

For lunch one day Jane, Sarah and I will all be visiting ZenCha Tea Salon. This restaurant specializes in a soothing, Zen atmosphere and superior teas. It’s the perfect restaurant for the three of us to lunch at together.

Other places I’ll be eating are the hotel restaurant (haha, always exciting!), Buca di Beppo and possibly this Mongolian BBQ, which I’ve suggested as a lunch option. Of course, since I’ll be eating out for nearly a week, there will be many more additions to this list (including our Friday night dinner option, which hasn’t been determined yet), but I’ll have to wait and see what it turns out to be!

What’s on your menu this week?

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