Sunday, October 14, 2012

Planning This Week's Menu

I was completely lax on the menu last week.  As a result, we had a strange conglomeration of meals.  This week, I am determined to get back on track.  Our biggest issue is K-man has Tae Kwon Do at 5:15 on Monday and Wednesday.  Since this happens every week, a standard meal would be nice, but then again, I don't want the exact same meal each week.  The Mister and I discussed it last night and decided that Mondays would be Breakfast for Dinner night and Wednesday could be Pasta/Italian Night.  Both lend to a little leeway, but are easy-peasy. 

I never plan Saturday.  That is our family day typically, so we roll with whatever is happening.  In the summer, it might be grilling out.  Sometimes we eat out if we are already out with the kids.  You get the idea.  Sundays are semi-planned in the fall because of football season.  We like to do an all day sort of meal, one that can be lunch and dinner.  So far, we have done chili twice and shrimp/coconut soup.  Today will be the Italian Feast - fresh mozzarella, tomatoes and proscuitto.  I think I might have to pick up some olives while I am out, too!

Here's how the rest of the week is shaping up.  With the new M/W concept in mind, I think I see the month menu taking form too. 
Monday -Breakfast for Dinner
French Toast - One of my favorites because leftovers are flash frozen.  Pop them in the toaster for french toast any day of the week.
Clean The Fridge Night - The Mister is won't be joining us for dinner, so the kids and I are going to use up whatever is left in the fridge :).
Pasta in Tomato/Sausage Sauce
Five Spice Chicken with Rice & Vegetables
Homemade Pizza - Usually sausage and whatever veggies are left over in the fridge
Homemade Pizza Tips
  • I buy dough from the bakery of my grocery store.  Most offer a wheat version too, which I tend to sneak in use.  The Mister isn't as big of a fan of it, but he works with me. 
  • I make my own sauce using the small cans of plain tomato sauce from the store.  Just empty the can into a storage container, and add whatever spices you prefer to taste.  I usually do basil, oregano, garlic, salt and pepper with a dash of sugar to cut the acidity. 
  • Use VERY little sauce.  One small can might last 3-4 pizzas!  I like to use a silicone basting brush to spread it over the dough.
  • Toppings don't necessarily need to be cooked prior to baking the pizza.  If using something tougher like broccoli, I might soften it a bit in a steamer.
  • Bake at 450 degrees for 12 minutes.
Off to make the grocery list.  Happy Sunday!

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Thanks for leaving a comment! Look forward to more :) ~ Susan