I'm trying to be more effective and efficient around the house. One of the areas where I always need work is in menu planning.
I recently compiled a list of all of the different dinner entrees that I might prepare. Most of them are standard ones that I've fixed for years, but I have also been looking for new recipes on-line via www.allrecipes.com and the Food on Fridays links at www.annkroeker.com. Here is my current list:
Menu Ideas
Beef
v Spaghetti
v Tacos & burritos (sometimes as a make your own buffet)
v Chili
v Beef stir fry
v Beef potpie
v Beef stew
v Roast beef
v Beef strogranoff
v Hamburgers
v Lasagna
v Stuffed shells
v Sloppy Joes
v Meatball subs
v Meatloaf
Chicken
v Baked chicken with rotisserie seasoning
v Baked chicken with BBQ sauce
v Baked chicken with oriental sauce
v Stir fry chicken
v Chicken potpie
v Chicken noodle (or rice) soup
v Chicken Alfredo and noodles
v Chicken potato casserole
v Chicken tortilla casserole (layered with refried or black beans, cheese)
v Chicken salad sandwiches
v Confetti chicken with penne, peppers & squash
Eggs
v Quiche
v Scrambled eggs
v Eggs in a basket
v Deviled eggs
v Egg salad sandwiches
v Strata
Pork
v Pork chops
v Pork ribs
v Ham and potato casserole
v Sausage and biscuits
v Hot dogs and baked beans
v Bacon and potato soup
v Kielbasa and noodles
Other
v Macaroni and cheese
v Pizza
v Calzone
v Chef salad
v Taco fiesta salad
v Lunch meat and cheese subs
v Turkey burgers
v Tuna salad
v Quesa dias
Menu for
March 17-23
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Ingredients
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Considerations
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Sat:
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baked potato buffet, green
cupcakes
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potatoes, bacon, sour cream,
shredded cheese
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St. Patrick’s Day
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Sun:
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confetti chicken, salad
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chicken, penne pasta, yellow
squash, broccoli, red and green peppers, corn, whole milk, flour, butter
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youth group for boys
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Mon:
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sub sandwiches and chips, salad
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lunch meat, sliced cheese, rolls,
chips
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PHE classes until 4
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Tue:
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chicken thighs (BBQ and teriyaki),
herbed veggies
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chicken, sauces, sweet potatoes,
carrots, peppers, olive oil, herbs
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Dad at class
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Wed:
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lasagna, salad, garlic bread
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ground beef, sauce, lasagna
noodles, ricotta, mozzarella, French bread
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Dad & Rachel home
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Thu:
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strata with ham
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eggs, bread, ham
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Dad at class
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Fri:
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chili, salad, corn bread
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turkey burgers, beans, seasonings,
spaghetti sauce, corn bread mix
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field trip to LegoLand
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Confetti Chicken |
One more tip: As long as you plan your menus for the week, you can set aside specific foods for each night so no one will take them for other purposes. For example, if you are making chili using canned beans, rice, corn, sauce or salsa, a seasoning packet, or whatever, you can put the food packages in a plastic grocery bag, tie it up, and label it with the day you plan to use it. You can store this bag on your pantry shelf. You can do the same with the refrigerated ingredients such as ground beef, shredded cheese, tomatoes, onions, etc. If you buy shredded cheese by the bag, you can take out enough for that one meal and put it in a zip lock bag to include in your dinner bag.
Other related posts:
More menu planning resources on other sites:
- Menu Planning: Save Time in the Kitchen at Organized Home
- A Basic Guide to Menu Planning at Simple Mom
- Organizing Junkie (click on Menu Planning tab)
- Happy Housewife posts on Cooking and Meal Planning
- Food on the Table Free Meal Planning Service
- Six Steps to Successful Menu Planning at Cooking Light
- Menu Planning at Menus4Moms
- Food for Body and Soul: Easy Ways to Make Family Meals Special by Charlotte Siems
- Simplifying My Meal Planning by Sheri Graham
This blog post is cross-linked at:
(my new blog carnival!)
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