Monday - fish sticks - still recovering from vacation weekend
Tuesday - tuna & bean salad
Wednesday - out to dinner for birthday
Thursday - taquitos - really bad sinus headaches
Friday - braciole
Saturday - leftovers
Sunday - cookout burgers
I need to make bolognese sauce & some honey white bread while the boys are napping. I think I can overlap the prep, if i get the veggies for the sauce chopped first.
I bought some pumpkin butter in Wheeling & I think it would go good with the honey white bread. I'll have to go through my recipies to see what other breads I have that it might go good with. Something with wheat germ or whole wheat perhaps.
Monday - chicken & artichoke pizza (Boboli)
Tuesday - beef & rice casserole. did not like the seasonings
Wednesday - split pea soup. Very good! Garlic breadstick were lousy though
Thursday - Sunday - out of town
were
Kabobs
Fish gratin (tilapia)
Stir fry with brocoli & brown minute rice (not an inspired dish)
Safeway baked potato soup (added spinich & pureed) & homemade brioche
Taquitos & toddler pasta (Brad was working late & I was tired)
Flaming Wok - sushi & tangerine beef
Chicken cook out at Ls
In no particular order after the first 2. Many new dishes are from Everyday Italian. I am making a 6 cup batch of 'simple bolognese' sauce from EI & freezing most of it so I will have sauce on hand for random pasta nights. I also plan on making her Mushroom Ragu if I can find some decent non-button mushrooms.
Leftover kabobs
Stir fry with remaning kabob meat
Beef & rice casserole (crock)
Braciole
Rosemary Beef & garlic (crock)
Chicken Parmesan (EI)
Skillet Chicken with Couscous
Chicken & Beans antipasta (c2)
Fish gratin
White Bean & Tuna Salad (EI)
Tarragon Fish toast
Salmon in Foil (EI)
Soup & brioche
Split Pea soup
Spinich & Mushroom stuffed Pork (crock)
Pizza- x2
Spaghetti with Bolognese sauce
Farfalle with Sausage Peas & mushrooms (EI)
Pasta with Eggplant sauce (30MM)
The beef with leftovers was a nice plan, but it really wasn't good as stir fry. Once again I failed to make the Chicken stew. It needs fennel. Wal-mart doesn't sell fennel & Safeway hasn't had it when I remember to look for it there, though I have seen it in the past. If I ever come across fennel at random though, I know exactly what I am going to do with it. Some of the dishes didn't get made because I again failed to thaw meat in a timely manner, or got sidetracked from what I was going to use it for & never got back to it until the meat had sat too long in the fridge. I've got to get a handle on that. The wasting food thing is much better now that I used to be though. I need to keep track of what I am cooking & what I think of it more often. My memory is shot.
I got a Slow Cooker Cookbook.
Savory BBQ Ribs (SC)
Beef Roast with Leftovers(SC)
Beef & Asparagus
Chinese Beef & Broccoli
Chicken & Vegetable Tortellini Stew (2nd attempt)
Salmon with lentils (NC)'
Salmon Cakes
Chicken & sweet potato salad
London Broil
Steak Salad
Oven Roasted Beef
Pizza - x3
Pasta - x4
Meatloaf with hidden eggplant
Pork Chops
Monte Cristo
Soup - x2
Fish Gratin
Chicken & risotto
Chicken teriyaki
Brad missed a few dinners, which sort of kills my desire to cook. The little boys are spotty eaters. I never know if today is the day one or both of them will feel like eating or not.
I didn't make a few things, like the pasta. When Brad was home I tried to do new things. i also had issues remembering to defrost things.
Pasta - to be announced what kind - 4x
Pizza - 3x
Meatloaf
Chicken & stuffing (crock)
Flank steak
Steak salad (leftover)
Herbed chicken tenders
Pork chops
Veggie soup & bread
TBA soup & bread - 2x
rosemary beef (crock)
Pork teriyaki (crock)
Fish gratin
Broiled salmon
Spinich & salmon salad
Chicken & vegetable tortellini stew (crock)
I am going to plan a month's worth of meals at a time & shop for 2 weeks worth of food at a time. This should save me money because I won't be stopping at Safeway every day buying stuff. I won't have a strict menu, but a selection of 20-25 dishes with stuff on hand for at least 1o of them at any given time. This should save me wondering what to make & give me a chance to expand my repitore. I'll make 4-5 new dishes a month, plus leave 3-4 openings for pizza, soup or basic pasta for nights I do't feel like making much effort - though pizza can require a great deal of effort depending on what I have in mind. Plus it will let me plan for leftovers.
box of tofu
one avoacado
most of a double handful of cooked & cooled edamame beans
soy sauce
A head of time slice tofu, plut slices on a plate between layers of paper towels. Add a plate & some weight on top & let sit for a couple hours. Then cut into bite sized pieces. Cut avoacados into bite sized pieces. mix with beans & soy sauce. Let sit for half hour to marinate. eat cold
tofu-avocado salad
balsamic chicken & spinich salas
marinated flank steak & veggies
grilled eggplant & ???
steak & feta roll ups
