Menu Plans

Feb. 13-17

Things generally don't happen quite as planned around here. We went out to eat Thursday night on a whim and Friday everyone was at hockey practice for a parent scrimmage meaning no cooking occurred either of those nights. I made the Sloppy Joes Saturday because they just sounded good, but the boys had all gone out for pizza and a movie while I kept the baby, so I was the only one to eat it. Today, it's leftover Sloppy Joe, extra beans from the soup, rice, and green salad.

To do: Make bread
Mon: Pork roast with root vegetables and sliced homemade bread

To do: defrost chicken stock and shredded chicken
Tues: Chicken and Dumplings (I use previously prepared stock following the directions here. Leftover rotisserie or canned chicken works in a pinch.), valentines brownies  or brownies for dessert. (I'm not sure which recipe I'm going to use yet, maybe I'll be really sinful and try both!)

To do: defrost fish
Wed: The fish that we didn't make last week- sonoran tilapia served with steamed broccoli and rice. (Fish sticks for the kids)

To do: soak beans and defrost whipped cream
Thurs: Black beans (slow cooked with a couple of onions, quartered, several garlic cloves and about 1/2 c. of sofrito), and leftover rice with homemade corn tortillas, queso fresco and a fruit salad (your choice of fruits with a dressing made of half whipped cream half pineapple or lemon yogurt and a dash of honey)

To do: fry beans 
Fri: Leftover night or breakfast for dinner with re-fried beans, eggs and pancakes.

Sat: Lasagna, garlic bread (spread regular bread with butter and sprinkle with garlic then toast), and green salad


Feb. 7-11

Here's a sort of preview mini menu- what we'll be eating the rest of the week. I plan to start full fledged weekly menu posting this Friday. For now I only plan dinners. We keep a variety of fruit and snacks around that family members can choose from as they please. Lunch is usually left-overs or sandwiches. And I'll address breakfasts later.

Tonight (Tues): Roasted Chicken, baked potatoes, and green beans seasoned with a splash of Italian dressing and bacon bits. (I do the chicken exactly as directed only in an oven at 350 degrees and I rub with melted butter before seasoning. Tent it with foil and bake until thermometer reads 160. Remove foil at the end to brown the skin a bit more if needed.)

To do: Make Chicken Stock (Use carcass from dinner and neck and gibblets!), defrost sausage, soak beans


Wed: Italian Sausage and White Bean Soup, rosemary bread

Thurs: Leftovers or Sloppy Joes from a can and frozen corn

Fri: Fish sticks for the kids and tilapia for the adults. Not sure yet but might try this recipe. Looks yummy! Or you can either dot each fillet with butter and season with Old Bay, Garlic and a splash of lemon, or spread each with pesto and season with Old Bay and Creole. Serve with choice of veggies.

Sat: My day off. Either leftovers or we eat out between kids's hockey games.