PLANNING OUR MENU

With our big family Yellowstone/Island Park trip over, and my N.Y.C. trip past and the antique/crafts FLEA.O.LOGY market done, I guess I will get back to menu planning.  (I did try 9 new recipes in 3 days last week end :)

As I am planning my menus for the week, I use 9 categories to include variety and ease.  These are my categories.

1 Meat with sides
2 Casserole - pasta, rice, beans
3 Crock pot, Homemade Soups, Chili, meats
4 Pick A Can - canned soup, canned chili, cereal, Spagettios...  You pick, you prepare, you eat.
5 Easy - paninis, sloppy joes, sandwiches...
6  Requests
7 Left Overs/Planned Overs
8 Breakfast for Dinner
9 Sunday Dinner

I try to plan about 2 weeks of menus at a time.  It makes grocery shopping easier.
I usually make a list of what I am planning (and if there is a new recipe, where to find it).
I adapt my list to my day.  An easy day may suddenly change, leaving me with no time to cook the planned meal.  I just pull an easier/faster meal from what I have already scheduled.

(New topic)  I have tried a couple of recipes lately that have been a disappointment.

One was "Brookies".  (Betty Crocker Supreme Bars Cookie Brownie - Did not care for these.  Needed to cook almost 20 mins. longer and they were still not done, but we had to leave for church.  They were heavy and the flavours/texture were not defined.)

I also made baked spinach artichoke dip with a new recipe that used pureed white beans instead of cream cheese   What a waste of all my ingredients, including 2 cans of artichoke hearts :( 
Don't you hate when that happens?

I will post other failures, and my successes in my posts this month.
I am heading to the laundry room for WHAT I BUY WEDNESDAY.

Planning Our Menu (or What We are Eating)

Some of my family really loves fish.   I can take it.  Or leave it.  Usually I cook salmon.  I buy mine at Sam's Club, divide it and freeze it. 

When I cook salmon I start with one of my 3 go to seasonings.  Brown sugar.  Lemon pepper. And Cajun seasoning. (blackened).

I have 3 cooking methods.  In the oven.  On the grill, or in the crock pot.  Using the grill or crock pot keeps the smell outside (as long as you eat it out there, too;) 
Cooking in the crock pot is a great way to keep your house cooler with summer weather, but the crock pot itself gives off heat (and does not contain that fishy smell.  I just take mine outside and plug it in on the patio.

I never cook frozen fish.  This is a big thing to me.  (You can do whatever you want.)  I never cook frozen fish.  It makes a difference (to US) in the texture of the fish.  I use defrosted or right from the store. (not fresh I'm sure)

CROCK POT SALMON

When you cook your fish in a crock pot, it will be wrapped in foil, and in a single layer.  I like to have the base of my crock pot match the base (in size) of my piece of fish.

Start by laying out a large (enough) piece of sturdy foil (or doubled foil).

Next I spread about 1 table. of softened butter on the foil to the size of my fish piece.  (You could use your preferred fat.  I like the flavour of butter.) 
Then I season the butter.  I sprinkle the Cajun seasoning (or lemon pepper or brown sugar) over the butter on the foil..

Because I am NOT turning my crock pot fish over during the cooking process, I PUT THE UGLY SIDE OF THE FISH DOWN ON THE FOIL.

Then I butter the top of the fish, and season the top.

Wrap the foil as you would for a tin foil dinner and put in to the crock pot.
Put your fish pack into the crock pot with NO water or other liquid.  (You do not need to spray your crock pot, either.)

Cook on low for about 2 hours (My fish is about 1 inch thick and not frozen when I start.)

Easy.  Cooler than the oven.  Can keep the smell outside :)

Crock Pot Salmon

Planning Our Menu

I made these potatoes twice in July.  It is on the regular menu now.


POTATO GRATIN
from plainchicken slightly adapted by me
(I used ramekins that are a bit less than 1/2 cup, and made 10.  Next time I will use bigger ramekins.)

2 medium russet potatoes (about 1 1/2 lbs.) Thinly sliced, but don't stress it

whipping cream - some

salt and pepper

dried or fresh herbs of choice

I used a silicone brush and brushed the inside of ramekins with softened butter.

Put 2 potato slices in each ramekin (or 3 - I wanted a full layer)

Season with salt, pepper and choice of dried herbs.  ( I use Our Best Bites Garlic Bread Seasoning.mmmm) 

Repeat slices and seasonings until dish is full.

Pour cream over the top. (At least 1 table., but maybe more :)

Bake at 425* til golden brown and tender.

Here is where you are on your own.  I did not want to heat up my kitchen, so I baked my ramekins in the toaster oven outside.  It took 45-55 mins.
I served them in the ramekins.

The next time I made these potatoes in a larger dish and baked them in the oven with Creamy Baked Eggs.  They were still really good.  And still took 45-55 mins.
This may seem like a recipe with a lot of prep time, but it is really quite fast.

Everyone liked this so it has moved in the the side dish area of my cookbook.

PLANNING OUR MENU

WELCOME NEW FOLLOWER, MELANIE.  WE ARE GLAD TO HAVE YOU!

Are you working on planning your menus a week ahead of time and keeping a grocery list goiung of what you need?  It saves trips to the store (which usually means buying unplanned items)  and money when shopping.
Saves time, too.

SUNDAY - Tacos, salad, refried beans and jello salad.  (This is one we like -  strawberry or raspberry jello, berries (fresh mix or frozen (I used fresh strawberries and frozen blueberries this time) and about 1 pomegranate's worth of seeds.  We like this, but I have not been able to find pomegranates for about 2 months. 
On Wednesday I found the seeds ready to go at Sam's Club.  It was $8.00 for a 2 pack.  Each looked like about 1 pomegranate.  (I also like the seeds in pilaf.)  One of the seed packs  molded (about a week before it's use by date) and the other pack lacked the sweetness and firmness of a pomegranate you seed yourself.  (Darn.  I thought I had a find.)  I did my sister's favourite MARIE CALLENDER pies for dessert.  (They sell them frozen at our local stores, and we like them.)
MONDAY -  Cafe Rio :0)  That is one top of the list things to do when my sister comes from California.
TUESDAY -  Breakfast for dinner.  My sister requested Blueberry French Toast.  I also made Deviled Breakfast Eggs.  mmm
WEDNESDAY -  FRITO Chili Casserole.  Thank you for making it, Leslie.
THURSDAY - White Chicken - An easy crock pot family favourite. (+ salad, broccoli, strawberries and mandarin oranges) 
FRIDAY -  PIZZA FRIDAY - I will post the recipe (if you can call it that) on "What I BuyWednesday".
SATURDAY - Some of us ate at a Super Saturday Craft afternoon.  The rest ate planned overs.
I took Red Velvet Cookies w/ White Chocolate Chunk Cookies.  It was a new recipe, and only o.k.  With so many better cookie recipes, this one will go on my do not make again list.  (Part of the reason is that the red is not vibrant enough/white chocolate bright enough to make these for Christmas/Valentine's Day.)
(Nine of us went to DEE'S for midnight fries.)

PLANNING OUR MENU

I REALLY REALLY want to thank Allison from "Next 2 Nothing Crafts" for guest posting with a Give-A-way on my blog last week.  I enjoy seeing the projects she does.  Check her blog to see who will win her cute "SPRING" blocks.  (Will put the links in later.) 
Thank you, Allison.  I enjoyed having you visit and like the projects you share.

PLANNING OUR MENU
SUNDAY - Great dinner.  I made rice bowls ("Amazing Race" is in China.)  There is a lot of prep involved.  On Sat. I pre-seasoned and (partially) cooked the beef and chicken.  I cut the red peppers, onions, green onions, broccoli and yellow squash  On Sunday I added grated carrots, cut pea pods, mushrooms, bean sprouts, canned baby corn cobs, spinach, Jasmine rice, Jasmine brown rice , long noodles (O.K. thin spaghetti ;)  peanut butter, peanuts and sesame seeds.  I also made egg rolls.  (Very big hit.)

Not baked yet.

Everyone put their veggies in a bowl and brought it to me (at the stove).  I had 2 big frying pans going.

Next they chose their oil-sesame, peanut, hot chili sesame or canola.  As it starts to sizzle I toss in the veggies.  As they start to cook, I toss in the meat.  When everything is warm and ready, I add the chosen base (rice or noodles) and stir to heat.  the last choice is the sauce.  I had 8 choices tonight.  I usually buy "WORLD HARBORS" and "PANDA EXPRESS".   I buy them when they are on sale.  (I have a master sheet of everything we need for rice bowls.  I also make notes of the sauces people like. I put the master list under main dishes in one of my cook books.)
MONDAY - Teriyaki glazed salmon (soy sauce, brown sugar, garlic and ginger-easy. Cook ugliest side up first, then turn over and add the rest of the glaze and finish baking.), sesame brown jasmine rice (stir fry left over rice in 1table. dark sesame oil, then sprinkle with toasted sesame seeds.), tomatoes and cantaloupe.  (The rice side was re-purposed from Sunday.  I had a rice bowl with planned overs

TUESDAY - Sandwiches from VILLAGE BAKER.  (Our certificates that we got for cheaper than 1/2 price expire today.)
WEDNESDAY - I tried a new Taco pie type recipe.  It was barely o.k.  I am through picking recipes with intriguing ingredients.  UGH!  (One way to judge a recipe is if anyone will eat it for left overs.  Nope.)
THURSDAY - "White Chicken".  (My daughter in law named this crock pot dinner.)  This is a huge family favourite.  HUGE!  I will post the recipe in a couple of weeks.
FRIDAY - A frozen pizza for Pizza Friday.  Easy night :)  (Macey's grocery store had a special a few weeks ago.  1 frozen pizza, 2 litre of root beer and 1/2 gallon of ice cream for $5.00.  I used the root beer and ice cream for one of our basketball game days.)  (Now I know why I do not buy frozen pizzas.)
SATURDAY - SUPER NACHO/TACO BAR.  UMMM.  Must be General Conference Saturday night.  Ice cream and chocolate chip cookies for dessert.  (As well as a fun craft (more later) and a late night of Wii "Glee" and "Dance on Broadway".)

PLANNING OUR MENU + Guest Blogger with a GIVE A WAY on Monday

On Monday I will have a Guest Blogger posting on my blog.  She has a fun spring craft she is showing.  AND SHE HAS A GIVE A WAY!!!  Come see her cute craft touches, and check out her crafting blog.

SUNDAY - Final day of celebrating St. Patrick's Day.  Crock Pot Corned Beef.  (So easy and the meat was tender and full of flavour.)  Cabbage, asparagus, green beans, Doug's green jello salad, green salad, baked potatoes (done in crock pot) and rye bread (turns out no one likes rye bread).  For dessert Lindsay made lemon lime poke cake .
MONDAY - Pesto Chicken Bake,  (made in a covered pot in the oven with red potatoes and tomatoes-very easy), the easy pot bread, green beans and fresh strawberries with tangerines.

TUESDAY - Doug requested eggs and hash browns (used planned over baked potatoes from Sunday).  Strawberries and sliced tomatoes.   Doug asked me to put this on our 30 Day/30 Meal rotation.  Done!   I also made Blueberry Streusel Cake.  I am still working on that recipe.  The flavour is great, but it lacks in the appearance dept.  I will share that recipe when it works.
WEDNESDAY - A Chicken Fajita soup.  This has been on my to try list for awhile.   It was not as good as I had hoped it would be.  (And the planned overs were more boring.)  I also made a new biscuit recipe.  Loved the taste and texture (a real lot) but was disappointed that the self-rising flour did not rise much.
THURSDAY - "Pick-a-Can"   (Our basketball team plays + Pinewood Derby night + Special Needs Road Show)  This was my plan.  After I left to help set up the Pinewood Derby track, Emily brought home Papa Murphy's pizza for everyone watching the big game.  (We lost :0(
FRIDAY - Planned Overs
SATURDAY -  I made a Tortellini soup for dinner.  It did nothing for us.  All in all, a very disappointing week of new recipes.

PLANNING OUR MENU

DO YOU WANT TO PLAY? (A link to our March walking (healthy) contest sign ups.)

Why plan menus ahead of time? 
Helps with organization. (You can try/or get rid of all the recipes you have cut out/bookmarked.)
Encourages variety-and new ideas.
Saves money.  (Plan what you will eat by watching sales.  Also uses left overs.)
Saves time and stress.  (Cuts down on the what shall I make for dinner.)


Week 5 - Is there a recipe that you want to make that needs an ingredient that you buy just for this recipe?

Here is my problem.  I (really) wanted to make the recipe, so I bought the ingredient (hominy, nacho cheese soup...whatever)  Once I have all the ingredients the pressure to make it is gone.  Before I put the ingredient away, I put the recipe (and source) in my "make in the next month" page protector.  I also mark on the can what recipe I bought it for.

I have a list of not usually bought ingredients on a list to watch for at sale prices. (mangos, a certain meat cut)  Plan a recipe that you have wanted to try and watch for what you need to go on sale, or pick it up on a low shopping week (for me that is more Marjoram).

(Also, try and plan your meals for next week.)

SUNDAY - Our grand daughter was blessed and everyone came to our house for dinner after.  Rolls, meat and cheese trays, salads, fruit, vegetable trays desserts...  You know.  I also baked Lemon Cookies, Salted Peanut Bars, and German Chocolate Brownies. (I will post the brownie recipe next week for Throw Back Thursday.)
MONDAY -  Emily took the family out for pizza with her deal coupons.  We went to the ROCK CREEK PIZZA (in Riverton, UT) buffet.  The place was packed.  (The coupons expired that day-for almost everyone there.  The buffet had very good pizza (dessert pizza, too), and drinks are included.  But, we were really impressed with the staff.  They were happy and did a great job keeping up with a full house.  We felt the buffet was very reasonably priced at $8.00.
TUESDAY - With lots of meat, cheese and rolls left over from Sunday, we had sandwiches, green salad, carrot peanut salad (one of Doug's favourites) and cantaloupe.
WEDNESDAY - (Almost everyone came over to watch "Darby O'Gill and the Little People".  My kidults wanted to share (relive) their happy childhood memories with friends and nephews and niece.)  We had Pesto Pasta (green) and also Marinara.  Lots of fresh fruit and many green treats/snacks that Leslie planned.
THURSDAY - IRISH STEW (actually my tried and true crock pot recipe.   Cub Scout Day + basketball game + full house)  Homemade green pot bread, green salad, green jello salad (I live in UT + it is one of Doug's favourites ;)
FRIDAY - Lots going on so we did left overs.  (We call it "Pick-a-Can".  That means pick what you want and eat when you want/are here.)
SATURDAY - Yep, another basketball game with lots coming over.  I made a pan of lasagna, another loaf of (the very easy) pot bread and a salad.  We had ice cream and rootbeer for floats, but no one had one.  (Too much going on in the basketball game - and in the family bracket standings :)

Next week end I will post a menu planning and money saving "craft".
Share some of your planning successes and failures.  I LOVE COMMENTS.

If you are working on our menu planning goals, remember to pick a recipe you want to try that has ingredients you don't usually buy, and watch for them to go on sale.

PLANNING OUR MENU

I am late getting this posted because I spent the week end cooking for several events.

A meal/menu planning goal this past week was to start (or continue) working on a basic/fall back list of meals.

Week 1 Challenge- Schedule a new recipe to try this week, and a tried and true recipe to make this week.

Week 2 Challenge- Check your freezer.  Make sure you know what is in there.  Maybe use something you had forgotten was there. 

Week 3 Challenge- Start a list of meals that you can eat/cook often to good reviews.

Week 4 Challenge- (This week) Plan 9 meals for next week.

Although I plan (and write down) a meal for each day, I have 2-3 more at the side of my menu plan.  Sometimes I need something faster, or have more time than I thought.  Sometimes I forgot to marinate or the meat is frozen or it turns out that I am out of an ingredient.  If I stay on schedule, I already have some ideas-for next week. 

SUNDAY - We had grilled hamburgers and hot dogs for Lindsay's birthday dinner.   Good AND easy.  (Thanks, Honey, for always grilling.) 

We had the regular sides.  Salad bar, fruit tray...

MONDAY - Mango Cashew Chicken.  This has been on my list since I saw mangos on sale last week.  (I put 2 mangos in, instead of one.)   I served it with zuccinni and sliced tomatoes.
For my 30 Days/30 Meals list, I try to use recipes that I would usually have everything for.  I decided to put this great tasting chicken dish on my list even though I rarely have unplanned mangos.  (I think I will try it with frozen soon.)

TUESDAY - Date Night out with Doug after my Dr. appt. :)

WEDNESDAY - BBQ hamburgers

THURSDAY - German Pancakes (I had crock pot planned, but I needed pictures for Throwback Thursday ;-)

FRIDAY - Pizza Friday.  I opened a crescent roll tube (I used crescent rolls instead of canned pizza dough,  because it is fluffier.  It is cheaper, too.) and pressed and sealed all the seams to form about a 9 x 13 rectangle.  I lightly spread BBQ sauce (I used Sweet Baby Ray's Regular), going to about an inch from the edges.  I sprinkled 1-2 grilled chicken breast (pulled apart) over the sauce.  (My son in law grilled these for me on Wed. when they grilled for dinner :-)  Then I topped the dough with grilled red onions (done in a stove top frying pan) and grated smoked Gouda cheese.  (If I am making a regular pizza, I slice the Gouda in rounds for the pizza.

Starting on a long edge, using the edge of your baking sheet or foil)  roll the 2 sides up and seal (pinch) together , being sure that everything stays tucked in.  Seal it closed at the end. 

Start by bake at the temp. and for the time on the crescent roll tube instructions.  Then add time as needed to have a nicely browned pizza roll.  I usually go about an extra 5 mins. 

We love BBQ Chicken Pizza and make it lots of different ways.

SATURDAY - Soup Social and Cub Scout Cake Auction at our church (I took Chicken Enchilada Soup,   "filled chocolate cookie" cake, peant butter cup brownies, and cake pops that Ashley (daughter in law :) made for me to take  (Andrea, I will trade a batch of these for a jar of your jam? )  I also took a collection of hair bows donated by "Bits and Pieces" donated for the silent auction.  (Everything sold well :-)

PLANNING OUR MENU

How did you do using something from your freezer this week, and making note of what you have in there?
(Lindsay told me that I have the meat that I need for Sunday's dinner in HER freezer.  That's a $15.00 savings for me this week :)

Do you have a 30 DAYS/30 MEALS plan?  (I still only have 14 meals on my list.  My expectations are really high for a permanent spot :) 
Do you have a 30 Days/30 Meals plan?  What are some of your favourite, easy, cheap or convenient recipes that qualify?  We would love for you to share with us.

SATURDAY-  I adapted an easy recipe from Melissa d'Arabian's show, "Ten Dollar Dinners" on Food Network.  The Huevos Ranchero recipe is below.  It was good, fast, and easy.
SUNDAY-  (This is one of my favourite Sunday dinners because it is soo easy.)  Navajo Tacos with scones bought from SCONE CUTTERS on Saturday.  I also made a new dessert that was a hit.  I found SOPIAPILLIOS CHEESECAKE BARS at "Lick The Bowl Good".  This recipe was EASY.  (Not too cheap, and I do not usually have crescent rolls in the fridge.) 
I put the extras in the fridge over night, and they were good the next day.  Not so good the third day.  Cold and at room temp.  (The top was still crisp.)  I also enjoyed these with a honey drizzle.  We will serve these with fresh fruit at the side next time.
This is my second recipe from her blog in the last 2 weeks. 
MONDAY- Doug and I had left over Navajo Tacos.  (I am so glad my husband likes left overs :)
TUESDAY- Everyone went to IHOP for free pancake night- except for Me and Doug.  I made what was on my menu plan for today.  I made "12 14 Cloves of Garlic Pasta" from "Stirring The Pot"  (kind of far down the page).
I really liked this.  The flavour and colour were great.  I will make this again.
I think next time I will cook the bacon and then remove it.  (We wanted it crispier.)  Then I will cook the garlic in the pan with 1 tea. butter and 1 tea. olive oil. (Just to make it healthier.) (Oh man.  The fresh basil does not show.)

WEDNESDAY - I had a recipe from my 30 Days/30 Meals list, but Hilary picked up PANDA EXPRESS for everyone to help with a cousin's fundraiser.  it was fun because we ended up having almost everyone here for a (disappointed) basketball game.
THURSDAY - I had a recipe planned for Wed., but found a new one I wanted to try.  Immediately.
I ended up making it today.  I loved it.  The meat had a great flavour.  (It marinated for 29 hours.)  Some of the taste testing kidults thought the lemon was too strong in the pasta.  I did not.  (Neither did Doug and some other kidults.)  We liked this so much that I put it on my 30 Day/30 Meals list. 
I found Lemon Chicken Pasta over at Creations By Kara (via Mel's Kitchen Cafe- which I also read)
(My chicken breast were really large so I only needed 2.  Instead of 2 table. olive oil, I used 1 teas. butter and 1 teas. olive oil.)
FRIDAY - (Usually we have Pizza Friday (like much of the blog world:), but I was gone (Ah, freedom) most of the day.  So we had Thursday planned overs.
SATURDAY - Lots of the family came over for the basketball game (our team won) and so we did Cafe' Rio salads.  (We really do not eat out this much.  Strange week.)

We have big family brunches at least 4 times a year.  And Doug and I like breakfast for dinner, so I am always on the lookout for breakfast ideas.  This is an easy one we will save.

HUEVOS RANCHEROS
I adapted this from "Ten Dollar Dinners"

about 2 table. melted butter/margarine

6  8 inch flour tortillas- thin style
1 can diced tomatoes with chipotles-undrained (about 16 oz.)
1 can black beans- rinsed and drained (about 16 oz.)
6 eggs
grated Monterrey jack or pepper jack cheese
salt and/or pepper to taste

For this recipe I use an over sized (large) muffin pan.  I do not spray it. 
Brush both sides of each tortilla with melted butter, sprinkle the outer 2 inches of the inside with kosher salt, and make a pleat on 2 opposite sides of your tortilla and set in the muffin cup.

Mix the beans and tomatoes.  Put about 2 table. in each tortilla cup.

In a sprayed skillet, fry 6 eggs to barely, or not quite, over very easy.  Then put an egg in each tortilla cup.
Bake 8 mins. at 400*.
Remove and top with the grated cheese.
Put back in the oven and bake 5-6 min.. 
May cover with foil if it looks like it is getting to dark.  Mine was fine.)

Can serve with the usual.  Guacamole, sour cream, salsa...

These were really easy and I had everything on hand,  A bonus =) 
I added corn and cilantro to the extra bean, tomato mix and used it for salsa over the week end.  You can also use it to make one of our fast, easy recipes, Corn Tortilla Bake.  (This is on our 30 Days/30 Meals list.)