I meant to try Anne's Geek chicken, but defaulted to same olds again. I need to break my rut. Here's was last week's plan and reality.
- Sunday: Potato soup, red bag chicken sandwich ( portions for sister)
- Monday: Meatloaf, roast Potatoes, green beans ( portion for sister)
- Tuesday:
Pasta with BologneseTJ tomatoes red pepper soup, grilled cheese - Wednesday:
Sloppy Joes and French friesPasta with Bolognese - Thursday: leftovers
- Friday: Fish and
au gratin potatoes,Mac and cheese, totscoleslaw - Saturday:
Greek ChickenDinner out
Which means, I can move a few the things to this week. I've got a very busy work week, so not ashamed to say we may turn to a take and bake pizza or things from the freezer. No soup on the list, but if we get some cold weather again, with the last batch of chicken noodle devoured, I wouldn't mind another batch, or a batch of hearty bean soup. Everyone's cooking with leeks it seems and I don't even see them in produce sections around here. Minnesota gardeners, do they grow here? I love the flavor.
- Sunday: Chicken and broccoli stir fry with rice, egg rolls
- Monday: Tuna hotdish with mixed vegetables
- Tuesday: Pizza- may be frozen or Take and bake
- Wednesday: If ambitious, Chicken parcels ( kind of chicken pot pie filling tucked in puff pastry/ crescent roll dough) and JoJo potatoes
- Thursday: Burritos or bowls or maybe some new take on similar ingredients
- Friday: Patty Melts with sweet potato wedges, salad
- Saturday: Greek Chicken, cucumber and olive salad (or may be chicken strips from freezer)
I'm eating all my lunches from home and DH has been coming home at least 3 of his 4 weekday lunch breaks. His company provides Saturday lunch. Good thing as his checks have been so low, he needs some little perk. I may make a curry today for a little lunch variety and to up my vegetable intake. If I do, we'll need to have a leftover night as even freezing a portion or two, I'll get 2-3 lunches. Some days I just feel like hummus, carrots, fruit, and either crackers or toast so leftovers sit.
I wish someone else would make a menu, shop, and get it all organized. I don't mind the actual cooking or clean up. Maybe this will be the week I actually get Greek Chicken served. How about your plans this week?
I’m adding a chicken stir fry with rice and broccoli thanks to your suggestion. I’m also planning on a pork bbq night, beefy baked beans, and salmon Patties one night. This is as far as I’ve gotten.
ReplyDeleteYour menu sounds delicious. That picture at the top of your post looks so good. I love the little street tacos.
It ended up being with a package of rice noodles to use up, but the stir fry was so good.
DeleteI do break out of my favorites, but why? lol I used to beg my husband to tell me what to cook. He said he thought I liked to cook. I really liked my children to have food! I would and still will gladly take suggestions for meals. The thinking part is the hardest part of all. Tommy's main suggestion is zucchini, zucchini, and zucchini again. He is willing to even chop, slice, peel and clean up. But, the hard part is that it is my responsibility.
ReplyDeleteLeeks are brought in, so there is no need for local leeks, just transportation. But, it is surprising that there are none in your stores. Of course, local leeks would be better in do many ways.
I'm sure some stores might have leeks but not stores I shop at.
DeleteThose street tacos look yummy! I have two beef soup bones roasting now and I'll add them to a slow cooked beef shoulder roast for tonight. I usually only plan day by day. I wouldn't be able to stick to a week-long menu.
ReplyDeleteI rarely stick completely to my plan, but having ideas at least helps me get something started.
DeleteLeeks are in season here, we love them! We did grow them last year but they're so cheap in the supermarket its easier just to buy them! xxx
ReplyDeleteI'll have to see where they're carried. Maybe I'm just looking in wrong places.
DeleteFunny you mention leeks--I love cooking with them, and nothing works as well in a risotto. I looked for some recently, though, and they are $2.99/lb.! I refuse to pay that for them. They grow here in the PNW, but are a winter crop, I think. (I see them at farm stands during the winter.)
ReplyDeleteInstead of leeks, I use green onions ($0.69/bunch) and shallots (can't remember the price, I think it was $2.99 for a 3lb bag) which I find at our Grocery Outlet.
I don't mind cooking at all, in fact, I enjoy it. What gets weary is the planning, particularly with no input from the household, or, when plans change at a second's notice. Lately, I've only taken into consideration what I have on hand, what needs to be used up, and what my preferences are. Last week was fairly easy--cottage pie with leftover Sunday pork roast, spaghetti, leftover baked spaghetti, corned beef and cabbage, baked salmon, and fish and chips. Today we are having roast beef, and the leftovers will find their way into meals later in the week. Friday is a busy day--Thursday is as well, so I've only come as far as today with meals!
Oooh, yes! Leek risotto sounds fabulous.
DeleteAny risotto sounds fabulous. I tend to get lazy and at most do a pilaf.
DeletePatty always did get emotional with those items.
ReplyDeleteLOL
DeleteAye, the melt downs by Patty continue.
DeleteFunny that you mention leeks. I have a seed tray filed with them and they'll be going out into the garden soon. It'll be a while before they are big enough to eat though so I'm making do with spring onions.
ReplyDeleteLearning spring onions work well I'd a good tip. Those are abundant in summers.
DeleteI'm so with you. I'm going back to HelloFresh for a few weeks, which is not remotely budget friendly (although, it's the packaging waste that bothers me more), because I just can't plan, shop, prep & cook food right now. Things are wild & I need other people to suggest meals. I'm in a real rut & need some help over the next few weeks.
ReplyDeleteWill Nick be the chef? I like hearing which hello fresh recipes are worth trying.
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