Monday, April 20, 2015

This Week's Dinner Plans

Each week I peek in my fridge, freezer, and garden, to see what needs to be used up and I take a couple of minutes to think of ways to use up those ingredients in the next few days...

However, for the next few weeks, I have planned my menus in advance with recipes that I have found in various magazines. This could be expensive except for the fact that I adapt every recipe to use it what I do have on hand already, and resolve to buy as little as possible.

MONDAY: Open-Faced Reuben Sandwiches and Mashed Potatoes
  • From the freezer:corned beef, diced onions, rest of rye bread loaf
  • From the pantry: potatoes, thyme, bay leaves, caraway seeds
  • From the fridge: cheese, light mayo, cocktail sauce
  • Need to harvest: cabbage
  • Need to make in advance: chicken stock, rye bread, Russian dressing
  • Need to buy: nothing

TUESDAY: Black Bean and Chicken Enchilada Lasagna
  • From the freezer: chicken drumsticks, diced onion, cilantro cubes
  • From the pantry: enchilada sauce, corn tortillas, can of black beans, 3 cans diced green chilies, 2 avocadoes
  • From the fridge: Monterey Jack, Cheddar, light sour cream, lime juice, tomatoes
  • Need to harvest: nothing
  • Need to make in advance: roast chicken drumsticks, shred and mix Monterey Jack and Cheddar cheese to make Mexican cheese blend  defrost cilantro cubes,
  • Need to buy: nothing

WEDNESDAY: Pork Milanese and Cheddar Green Bean Casserole
  • From the freezer: green beans, pork sirloin
  • From the pantry: EVOO, mushrooms, salt & pepper, dry sherry, AP flour, homemade bread crumbs, paprika, onion powder, 2 eggs
  • From the fridge: butter, shallots, homemade chicken stock, milk, Cheddar cheese, Parmesan cheese
  • Need to harvest: thyme, parsley
  • Need to make in advance: cut pork sirloin into chops when semi-defrosted and refreeze the rest.
  • Need to buy: nothing

THURSDAY: Leftover Night
  • From the fridge: leftovers for Greg or can of soup from pantry
  • Need to buy: kids and I will eat fast food on the way to UCF

FRIDAY: Meatball Subs and Salad
  • From the freezer: Meatballs, sub rolls
  • From the pantry: marinara sauce
  • From the fridge: butter, rest of "homemade"Mexican-blend cheese, or cheddar, grape tomatoes, cucumber, homemade salad dressing
  • Need to harvest: lettuce
  • Need to make in advance: might need to shred some more cheddar
  • Need to buy: nothing

SATURDAY: Sausage, Vegetable and Egg Scramble with Salad and Rolls
  • From the freezer: smoked turkey sausage, diced onion, diced green pepper, brown & serve rolls
  • From the pantry: potatoes, salt & pepper, croutons
  • From the fridge: mushrooms, 6 eggs, milk
  • Need to harvest: nothing
  • Need to make in advance: brown rolls
  • Need to buy: nothing

SUNDAY: Chicken Meatloaf and Whipped Mashed Potatoes with Salad (this recipe was published in Family Circle, December 2013 issue, but I wasn't able to find it online) - make only 1/2 a recipe!
  • From the freezer: diced onions, diced peppers, diced celery, lemon zest, 1.5 lbs ground chicken
  • From the pantry: bread crumbs, dried onion, pepper, sugar, garlic powder, basil, thyme, allspice, celery seed, potatoes, croutons, nutmeg
  • From the fridge: fridge, mushrooms, 2 eggs, grape tomatoes, cucumber, homemade salad dressing
  • Need to harvest: parsley (if any left, otherwise use dried parsley flakes), lettuce
  • Need to make in advance: 1/2 packet's worth of Mrs. Dash meatloaf seasoning**, mashed potatoes
  • Need to buy: nothing
** Mrs Dash meatloaf seasoning mix ingredients: 1 packet = 11 tsps of mix. Since 8 dried ingredients, will use 1 and 1/4 tsp of each ingredient for the mix.
  • Dried onion
  • dried red and green bell pepper (use frozen peppers in recipe instead of in mix)
  • black pepper
  • dried celery (use frozen celery in recipe instead of in mix)
  • sugar
  • dried garlic
  • basil
  • thyme
  • allspice
  • celery seed
What are you cooking this week?

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