Sunday - Chicken and Black Beans - Try it in the Crockpot. (This was on the plan for Saturday, but we ended up eating out).
Monday - Premade Taco Casserole
Tuesday - Chicken, Potato, Broccoli Casserole (Crockpot)
Wednesday - Loaded Potatoes
Thursday - On Your Own
Friday - Hobos - Brian cooks on the grill
Saturday - To Be Determined
Tuesday, November 13, 2012
Crock Pot Chicken and Black Beans
Chicken and Black Beans is a favorite of mine. Recently I thought, I need to try this in the crockpot. I figured it would be fairly easy to adapt to the crockpot. In the end, I didn't like the crockpot version as much as the regular one, but I think a big part of that was the black beans. I didn't have any canned beans so I ended up using beans from a bag and I don't think they were cooked enough. I don't like undercooked beans. But I think I will add this as a crockpot meal and next time I'll make sure I have canned beans to use.
Chicken and Black Beans
~3 servings as prepared
3 chicken breast, frozen
1/2 lb black beans, soaked/prepped
1 14 oz can of tomatoes
1 chipotle pepper, seeded and chopped + some adobo sauce
1 small red onion, chopped
1 red pepper, chopped
To serve:
Tortilla chips
1 avocado, chopped
shredded cheese
sour cream
Directions:
Place frozen chicken in bottom of stoneware. Cover with tomatoes, beans, chopped onion and peppers. Cook on low for ~5 hours. (I think I cooked on low for 2.5 hours and then changed it to high for another 1 in hopes of getting those beans softer).
To serve, place chips in a bowl. Add chicken and black beans. Top with cheese, sour cream and avocado.
Chicken and Black Beans
~3 servings as prepared
3 chicken breast, frozen
1/2 lb black beans, soaked/prepped
1 14 oz can of tomatoes
1 chipotle pepper, seeded and chopped + some adobo sauce
1 small red onion, chopped
1 red pepper, chopped
To serve:
Tortilla chips
1 avocado, chopped
shredded cheese
sour cream
Directions:
Place frozen chicken in bottom of stoneware. Cover with tomatoes, beans, chopped onion and peppers. Cook on low for ~5 hours. (I think I cooked on low for 2.5 hours and then changed it to high for another 1 in hopes of getting those beans softer).
To serve, place chips in a bowl. Add chicken and black beans. Top with cheese, sour cream and avocado.
Wednesday, November 7, 2012
Baked Rolled Tacos
Baked Rolled Tacos were my make ahead meal for this week. I silently saluted past Krista for putting this on the meal plan this week. It was super quick and easy which was perfect since we ended up going to the Dynamo Game on Sunday and I didn't have as much time as usual.
I had shredded brisket meat in the freezer that I decided was time to use. Normally I make rolled tacos with turkey (left over from holidays) or shredded chicken. But, it was time to use this brisket. The change was nice, but we decided the meat was a little tough so next time I'm going to chop the shreds (they were quite long) so that it's easier to bite through.
Baked Rolled Tacos
Makes about 9-10 tacos (~3 tacos = serving)
Ingredients:
8 oz shredded meat (cooked)
9-10 soft taco size flour tortillas
Suggested Toppings:
Shredded cheese (consider melting with milk and butter to make a dip)
Guacamole (Or just smoosh an avocado for the lazy version)
Salsa
Sour Cream
Directions:
Make some meat on the tortilla. Roll up. Use toothpick to keep taco rolled. Place in 9x13 casserole dish. Repeat until all meat is used up. Cover and refrigerate until ready to bake. Bake at 350F for ~20 minutes or until heated through. Serve with desired toppings.
I had shredded brisket meat in the freezer that I decided was time to use. Normally I make rolled tacos with turkey (left over from holidays) or shredded chicken. But, it was time to use this brisket. The change was nice, but we decided the meat was a little tough so next time I'm going to chop the shreds (they were quite long) so that it's easier to bite through.
Baked Rolled Tacos
Makes about 9-10 tacos (~3 tacos = serving)
Ingredients:
8 oz shredded meat (cooked)
9-10 soft taco size flour tortillas
Suggested Toppings:
Shredded cheese (consider melting with milk and butter to make a dip)
Guacamole (Or just smoosh an avocado for the lazy version)
Salsa
Sour Cream
Directions:
Make some meat on the tortilla. Roll up. Use toothpick to keep taco rolled. Place in 9x13 casserole dish. Repeat until all meat is used up. Cover and refrigerate until ready to bake. Bake at 350F for ~20 minutes or until heated through. Serve with desired toppings.
Crockpot Spanish Rice
Crockpot Spanish Rice
Servings ~2-3 (as prepared)
Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire
Directions:
Spray crockpot with Pam. Put in beef (cooked or raw). Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce. Cook on low for 2.5 hours. (Again, cook time depends on how full your CP is. I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4. The original recipe calls for cooking on low 6-7 hours).
Serve as is or consider topping with shredded cheese or filling a tortilla.
I put this all together Monday night and put the CP in the refrigerator overnight.
Servings ~2-3 (as prepared)
Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire
Directions:
Spray crockpot with Pam. Put in beef (cooked or raw). Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce. Cook on low for 2.5 hours. (Again, cook time depends on how full your CP is. I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4. The original recipe calls for cooking on low 6-7 hours).
Serve as is or consider topping with shredded cheese or filling a tortilla.
I put this all together Monday night and put the CP in the refrigerator overnight.
Thursday, November 1, 2012
Meal Plan November 4 - 10
Sunday -
Monday - Baked Rolled Tacos
Tuesday - Crockpot Spanish Rice
Wednesday - Chimichangas from the freezer
Thursday - On Your Own
Friday - Nacho Bread Pizza
Saturday - Chicken and Black Bean - trying it in the crockpot
Tuesday, October 30, 2012
This Week's Meal Plan
Here's this week's meal plan (since I didn't post it last week):
Sunday -Tilapia and Bean Salad Crockpot Chicken and Green Chile. Turned out I was too wiped to cook even fish, so I experimented in the crockpot. I had a large jar of green chile stew. I put some frozen chicken breast in the CP, chopped some onion, and dumped half the jar in. It was delicious. The rest of the jar I'm saving for turkey leftovers and am actually going to make a stew out of it.
Monday - Chicken Parm Salad Subs (made on Sunday) - I used this recipe, but modified it. I didn't use mint, or fresh parsley. I used shredded chicken breasts instead of a rotisserie chicken. I've used rotisserie chicken before and its delicious (more moist than just using chicken breasts), but I was being lazy and cheap.
Tuesday - Crockpot Honey Nut Chicken - I used this recipe, but modified it to taste (no tabasco)
Wednesday - Ham and Mozzerella Croissants and Corn
Thursday - On Your Own
Friday - DATE NIGHT!!!
Saturday - Tacos and Beans
Sunday -
Monday - Chicken Parm Salad Subs (made on Sunday) - I used this recipe, but modified it. I didn't use mint, or fresh parsley. I used shredded chicken breasts instead of a rotisserie chicken. I've used rotisserie chicken before and its delicious (more moist than just using chicken breasts), but I was being lazy and cheap.
Tuesday - Crockpot Honey Nut Chicken - I used this recipe, but modified it to taste (no tabasco)
Wednesday - Ham and Mozzerella Croissants and Corn
Thursday - On Your Own
Friday - DATE NIGHT!!!
Saturday - Tacos and Beans
Turkey Quiche
Turkey Quiche
4 servings
Ingredients:
6 eggs
1 small tomato, chopped
1 cup spinach, rough chop
1/2 small onion, chopped
1 serving of turkey lunch meat (this was 3 slices for the Hormel Free turkey), chopped
1/2 cup, shredded mozzerella
1 Prepared pie crust
Salt and Pepper
Preheat oven to 350F. Cook pie crust according to directions, but reduce time to ~5 minutes. Beat eggs, add tomato, spinach, onion, and turkey and mix together. Spray 9 in pie pan with Pam. Spread out pie crust in dish. Pour egg mixture into dish. Top with mozzerella. Bake for ~60 minutes until brown on top (my oven accomplished this in 45 minutes).
Since I made this ahead of time, I baked the crust first and then added the eggs. Then baked again. Covered with foil and refrigerated overnight. I reheated this in the microwave the next day. Delicious! This is a great makeahead meal!
The first time I made this I used short bread pie crust (I am not a baker and didn't realize the pie crusts were in the refrigerated area). The next time I didn't use a crust at all. This time I went with the Pillsbury pie crust and this time was also the best.
4 servings
Ingredients:
6 eggs
1 small tomato, chopped
1 cup spinach, rough chop
1/2 small onion, chopped
1 serving of turkey lunch meat (this was 3 slices for the Hormel Free turkey), chopped
1/2 cup, shredded mozzerella
1 Prepared pie crust
Salt and Pepper
Preheat oven to 350F. Cook pie crust according to directions, but reduce time to ~5 minutes. Beat eggs, add tomato, spinach, onion, and turkey and mix together. Spray 9 in pie pan with Pam. Spread out pie crust in dish. Pour egg mixture into dish. Top with mozzerella. Bake for ~60 minutes until brown on top (my oven accomplished this in 45 minutes).
Since I made this ahead of time, I baked the crust first and then added the eggs. Then baked again. Covered with foil and refrigerated overnight. I reheated this in the microwave the next day. Delicious! This is a great makeahead meal!
The first time I made this I used short bread pie crust (I am not a baker and didn't realize the pie crusts were in the refrigerated area). The next time I didn't use a crust at all. This time I went with the Pillsbury pie crust and this time was also the best.
Monday, October 22, 2012
Basil Chicken with Feta
We've had a slight hiccup in our meal plan. Last Saturday we planned to eat out, but we had been out already and our little man was getting tired. So instead of just getting something fast to go, we decided we'd just go home, put the little guy to bed and have a frozen pizza for dinner. And since we didn't eat out last Saturday, we decided we could eat out this past Saturday. So I had a meal scheduled for Saturday that we didn't end up using/needing. It was a new recipe and one for the crockpot (because I need to increase my crockpot arsenal). So I decided I'd scrap the weekly fish on Sunday to do the meal on Sunday. This actually worked perfectly because we ended up taking our boat out Sunday and I would have had zero energy to cook dinner. Plus it was awesome that dinner was ready when we were ready!
Basil Chicken with Feta in Crockpot
~4 servings (recipe says to use 4 qt crockpot)
4 chicken breasts, frozen (original recipe calls for 2lb of chicken thighs)
1 14 oz can garbanzo beans, rinsed and drained
1 14 oz can fire roasted tomatoes
1/2 cup of pitted green olives
1/4 cup basil leaves
8 oz feta
Place the chicken in the dish, top with tomatoes, beans, olives. Scatter basil leaves and top with feta crumbles. Cook on low for 6 hours or high for 3. (I used a 6qt CP and cooked on low for 3.5 hrs and let it keep warm for 4 hours).
This meal was ok, but not one of my favorites. I thought it was pretty similar to the crockpot Meditterean Chicken dish. The feta did something weird in the crockpot. This was my first time using a block of feta instead of the usual already crumbled stuff. So I'm not sure if that was it or not. I think next time I'll add the feta much much later. I used basil from our garden which was awesome. We didn't like eating the basil after it cooked though. I'm not sure I tasted much basil flavor either, but I definitely smelled it while it was cooking.
Basil Chicken with Feta in Crockpot
~4 servings (recipe says to use 4 qt crockpot)
4 chicken breasts, frozen (original recipe calls for 2lb of chicken thighs)
1 14 oz can garbanzo beans, rinsed and drained
1 14 oz can fire roasted tomatoes
1/2 cup of pitted green olives
1/4 cup basil leaves
8 oz feta
Place the chicken in the dish, top with tomatoes, beans, olives. Scatter basil leaves and top with feta crumbles. Cook on low for 6 hours or high for 3. (I used a 6qt CP and cooked on low for 3.5 hrs and let it keep warm for 4 hours).
This meal was ok, but not one of my favorites. I thought it was pretty similar to the crockpot Meditterean Chicken dish. The feta did something weird in the crockpot. This was my first time using a block of feta instead of the usual already crumbled stuff. So I'm not sure if that was it or not. I think next time I'll add the feta much much later. I used basil from our garden which was awesome. We didn't like eating the basil after it cooked though. I'm not sure I tasted much basil flavor either, but I definitely smelled it while it was cooking.
Friday, October 19, 2012
Next Week's Meal Plan
Sunday - New - Crockpot - Basil and Feta Chicken
Monday - Turkey Quiche (made on Sunday)
Tuesday - Beef Burritos (Crockpot)
Wednesday - Grilled Sandwiches
Thursday - On Your Own
Friday - Thai Pizza
Saturday - New? or Frozen Pizza or eating out
Monday - Turkey Quiche (made on Sunday)
Tuesday - Beef Burritos (Crockpot)
Wednesday - Grilled Sandwiches
Thursday - On Your Own
Friday - Thai Pizza
Saturday - New? or Frozen Pizza or eating out
Loaded Potatoes
I did something new! I baked potatoes in the crockpot and next to those potatoes, I put a pyrex dish with chili in it!
I was home on Wednesday so instead of microwaving the potatoes for dinner (Wednesday's dinner theme is quick, the quicker the better!), I thought I'd like to try the potatoes in the crockpot. I had read that if a dish is oven safe then you can use it in the crockpot. Apparently this is a good method if you are making a smaller dish than the size of your crockpot calls for. I was nervous.
Loaded Potatoes:
2 large potatoes, cleaned, forked and wrapped in foil
1 can of chili and beans
a few green onions, chopped
sour cream
cheese
other potato toppings
The chili goes into the pyrex dish and the potatoes next to them. I cooked on high for 3 hours. The chili was over cooked (but not burnt) and the potatoes were perfect! Then top the potatoes with all the fixings!
If I use this method in the future and I do not plan on being home, I will probably cook the potatoes on low for 4-5 hours and then add the chili (in its on bowl) after I get home from work. The chili just needs to heat through.
I was home on Wednesday so instead of microwaving the potatoes for dinner (Wednesday's dinner theme is quick, the quicker the better!), I thought I'd like to try the potatoes in the crockpot. I had read that if a dish is oven safe then you can use it in the crockpot. Apparently this is a good method if you are making a smaller dish than the size of your crockpot calls for. I was nervous.
Loaded Potatoes:
2 large potatoes, cleaned, forked and wrapped in foil
1 can of chili and beans
a few green onions, chopped
sour cream
cheese
other potato toppings
The chili goes into the pyrex dish and the potatoes next to them. I cooked on high for 3 hours. The chili was over cooked (but not burnt) and the potatoes were perfect! Then top the potatoes with all the fixings!
If I use this method in the future and I do not plan on being home, I will probably cook the potatoes on low for 4-5 hours and then add the chili (in its on bowl) after I get home from work. The chili just needs to heat through.
Tuesday, October 16, 2012
Crockpot Ranch Chicken Recipe
Today, right now, as we speak, I'm working on dinner. Tuesday's are crockpot days! And I love that! I almost forgot to do some prep work last night for this meal, but I eventually remembered. At the very least, I like to set out the ingredients and recipe the night before so all I have to do in the morning is throw everything together.
Here's how I made it:
Ranch Chicken with Potatoes
~2 Servings (with maybe some leftovers)
2-3 chicken breast, frozen
5-6 tiny to small potatoes
1/2 bag (small bag) of baby carrots
1/2 onion, sliced
1 can (10oz?) cream of chicken
1 pkg dry ranch seasoning
1/2 cup of milk
Mix the cream of chicken, dry ranch and milk together in a small bowl. Add frozen chicken to the crockpot, add potatoes, carrots, and onions. Cover with the cream mixture. Cook on low for 3-4 hours.
We've had this meal a few times now and it's a good one. The original recipe calls for pork chops, but I don't like pork chops. Feel free to use either, but don't ask me how to cook pork!
Ok, here's the deal with crockpots. The cook time really depends on how full the dish is. The less full, the less cooking time you will need. Through trial and error (read severly burned, dried out meals), I've learned the right cook time. You just need to experiment. My cook time might be a little less if I didn't keep it in the CP all day. But I've learned that when it's keeping warm all day I really only need it "cooking" for about 3-4 hours. I have a large crockpot (6 qts maybe??) so when I make meals for 2, I only fill the stoneware about half way sometimes even less.
Maybe one day I'll do a post with CP tips. But for now, just remember, if you are starting it before you leave for work and it will be warming all day, aim on the short cooking time. When you get home you can check it out and if it's undercooked, you can easily turn it on high for an hour and probably be fine. If you are going to be home when you are cooking, just check on it and add more time if needed. Good luck!
Here's how I made it:
Ranch Chicken with Potatoes
~2 Servings (with maybe some leftovers)
2-3 chicken breast, frozen
5-6 tiny to small potatoes
1/2 bag (small bag) of baby carrots
1/2 onion, sliced
1 can (10oz?) cream of chicken
1 pkg dry ranch seasoning
1/2 cup of milk
Mix the cream of chicken, dry ranch and milk together in a small bowl. Add frozen chicken to the crockpot, add potatoes, carrots, and onions. Cover with the cream mixture. Cook on low for 3-4 hours.
We've had this meal a few times now and it's a good one. The original recipe calls for pork chops, but I don't like pork chops. Feel free to use either, but don't ask me how to cook pork!
Ok, here's the deal with crockpots. The cook time really depends on how full the dish is. The less full, the less cooking time you will need. Through trial and error (read severly burned, dried out meals), I've learned the right cook time. You just need to experiment. My cook time might be a little less if I didn't keep it in the CP all day. But I've learned that when it's keeping warm all day I really only need it "cooking" for about 3-4 hours. I have a large crockpot (6 qts maybe??) so when I make meals for 2, I only fill the stoneware about half way sometimes even less.
Maybe one day I'll do a post with CP tips. But for now, just remember, if you are starting it before you leave for work and it will be warming all day, aim on the short cooking time. When you get home you can check it out and if it's undercooked, you can easily turn it on high for an hour and probably be fine. If you are going to be home when you are cooking, just check on it and add more time if needed. Good luck!
Thursday, October 11, 2012
Next Week's Meal Plan
Here's my meal plan for next week.
Sunday (10/14) - Tilapia with Bean Salad - For the tilapia, I usually just serve with some sour cream. When I'm feeling exceptionally not lazy I will make it this way: http://www.wholefoodsmarket.com/recipes/2243
Bean Salad:
1 can of navy beans, drained and rinsed
1 tomato, chopped
Sunday (10/14) - Tilapia with Bean Salad - For the tilapia, I usually just serve with some sour cream. When I'm feeling exceptionally not lazy I will make it this way: http://www.wholefoodsmarket.com/recipes/2243
Bean Salad:
1 can of navy beans, drained and rinsed
1 tomato, chopped
1/2 to 1 whole avocado, chopped
Dressing: mustard (honey, or regular or dijon or spicy all work), EVOO, pasted garlic
Monday (10/15) - Salad with Chicken (made on Sunday) - this is a salad with baked chicken, nothing fancy, but it's easy to make it the day before. We ended up eating this salad in a tortilla and essentially had a wrap for dinner. It was a nice change!
Tuesday (10/16) - Ranch Chicken with Green Beans (Crockpot Meal)
Wednesday (10/17) - Loaded Potatoes
Thursday (10/18) - OYO
Friday (10/19) - Brian's grilling beef kabobs
Saturday (10/20) - New Recipe! (I haven't decided yet)
Meal Planning Obsession!
I'm baaaackk!
I'm going to try this 2 blog thing for awhile and see how it goes. Lately I've been pretty proud of myself about how organized I've gotten my meal planning. I think there's a lot more to do, but for now it's working! So I'd like to share my success.
With my son, I realized that cooking during the week is not going to work. For one, I want to spend my evenings with him and not in the kitchen. Sometimes I tried starting dinner after my son went to bed, but that just ended up being too late for us mainly because I'm usually ready for bed not long after my son (much to my husband's dismay).
So what have I been doing? Finding crockpot recipes, cooking things up on Sunday for the week, and having a "I'm sorry but you must fend for yourself tonight" once a week.
Right now I'm only meal planning dinners, but I think I'd like to include lunches, at least on the weekends soon especially as my son grows older and we start ending the same things. (Right now we are still in the jarred, soft veggie, other random finger food stage).
I sat down and thought about what worked with our schedule for the week and then categorized recipes into which day I thought they best fit. Ideally I wanted at least 8 recipes in each day/category. That way we'd have 2 months between meals. However, for some days/categories this didn't happen.
Here's the breakdown:
Sunday: I have some flexibility with this day because it's possible to cook dinner early and have us all eat together. However, I decided that Sundays will be fish day. Fish is a really flexible meal for me because I buy a large bag of frozen fish filets. These thaw quickly (in water) and the dressing for them are things I always have on hand. This is also a benefit because I don't waste food if for some reason I want to switch or not cook after all.
Monday: Premade dish. Usually a salad or a casserole. I make this dish on Sunday. Monday for dinner, it's either ready to go as is or just needs to be baked (which can happen anytime).
Tuesday: Crockpot dinner. My requirement for crockpot meals is that it must not require any additional cooking (I'm not into this brown meat and then add to crockpot scam). 95% of the time, I throw all the ingredients together Tuesday morning before I leave for work. This does add 5 minutes to my morning. But it's worth it. I set everything out Monday night so I don't have to think about what I'm supposed to put into the crockpot. If it requires any chopping I usually do that Sunday when I'm cooking Monday's dinner.
Wednesday: Quick night. Ideally for me, these dinners are something where the meats already been cooked and it's something I can throw together in about 10 minutes or less. Examples are grilled sandwiches, turkey pockets (Thanksgiving turkey from the freezer!). This day is a day where I only have 4 meal ideas so far. I need more!
Thursday: On Your Own (OYO). Typically there are leftovers from Monday's or Tuesday's dinner. If not, we scavenge (on our own!) in the freezer or a pizza or tv dinner.
Friday: This day alternates. On Fridays that I work (every other one), Brian is in charge of dinner and that dinner is cooked on the grill. Our options are slim, but since it's every other Friday I feel that I can get away with 4 grill staples. The other Fridays I cook! These are perfect nights for new recipes or some of our trusted favorites. I have no shortage of these recipes!
Saturday: This day also alternates. Every other Saturday we plan on eating dinner out. I try to pair out the OUT with Friday where I cooked so that I am only cooking 1 weekend night a week. This doesn't always happen, because travel and activities occasionally interfer. But for the most part it works.
In future post, I will post the meal plan for the week and start populating that with recipes. Right now I have an 8 week rotation after 8 weeks of this, the meal will essentially begin to repeat. Maybe in 8 weeks I'll have enough meals to add another week?! I'm open to ideas and recipes!
I'm going to try this 2 blog thing for awhile and see how it goes. Lately I've been pretty proud of myself about how organized I've gotten my meal planning. I think there's a lot more to do, but for now it's working! So I'd like to share my success.
With my son, I realized that cooking during the week is not going to work. For one, I want to spend my evenings with him and not in the kitchen. Sometimes I tried starting dinner after my son went to bed, but that just ended up being too late for us mainly because I'm usually ready for bed not long after my son (much to my husband's dismay).
So what have I been doing? Finding crockpot recipes, cooking things up on Sunday for the week, and having a "I'm sorry but you must fend for yourself tonight" once a week.
Right now I'm only meal planning dinners, but I think I'd like to include lunches, at least on the weekends soon especially as my son grows older and we start ending the same things. (Right now we are still in the jarred, soft veggie, other random finger food stage).
I sat down and thought about what worked with our schedule for the week and then categorized recipes into which day I thought they best fit. Ideally I wanted at least 8 recipes in each day/category. That way we'd have 2 months between meals. However, for some days/categories this didn't happen.
Here's the breakdown:
Sunday: I have some flexibility with this day because it's possible to cook dinner early and have us all eat together. However, I decided that Sundays will be fish day. Fish is a really flexible meal for me because I buy a large bag of frozen fish filets. These thaw quickly (in water) and the dressing for them are things I always have on hand. This is also a benefit because I don't waste food if for some reason I want to switch or not cook after all.
Monday: Premade dish. Usually a salad or a casserole. I make this dish on Sunday. Monday for dinner, it's either ready to go as is or just needs to be baked (which can happen anytime).
Tuesday: Crockpot dinner. My requirement for crockpot meals is that it must not require any additional cooking (I'm not into this brown meat and then add to crockpot scam). 95% of the time, I throw all the ingredients together Tuesday morning before I leave for work. This does add 5 minutes to my morning. But it's worth it. I set everything out Monday night so I don't have to think about what I'm supposed to put into the crockpot. If it requires any chopping I usually do that Sunday when I'm cooking Monday's dinner.
Wednesday: Quick night. Ideally for me, these dinners are something where the meats already been cooked and it's something I can throw together in about 10 minutes or less. Examples are grilled sandwiches, turkey pockets (Thanksgiving turkey from the freezer!). This day is a day where I only have 4 meal ideas so far. I need more!
Thursday: On Your Own (OYO). Typically there are leftovers from Monday's or Tuesday's dinner. If not, we scavenge (on our own!) in the freezer or a pizza or tv dinner.
Friday: This day alternates. On Fridays that I work (every other one), Brian is in charge of dinner and that dinner is cooked on the grill. Our options are slim, but since it's every other Friday I feel that I can get away with 4 grill staples. The other Fridays I cook! These are perfect nights for new recipes or some of our trusted favorites. I have no shortage of these recipes!
Saturday: This day also alternates. Every other Saturday we plan on eating dinner out. I try to pair out the OUT with Friday where I cooked so that I am only cooking 1 weekend night a week. This doesn't always happen, because travel and activities occasionally interfer. But for the most part it works.
In future post, I will post the meal plan for the week and start populating that with recipes. Right now I have an 8 week rotation after 8 weeks of this, the meal will essentially begin to repeat. Maybe in 8 weeks I'll have enough meals to add another week?! I'm open to ideas and recipes!
Thursday, March 15, 2012
New Blog
I've started a new blog! While I still thoroughly enjoy cooking, food and new recipes, I don't see myself having a lot time to devote to this hobby in the near future. But I still like the idea of having a blog...so I've decided it's time for blog that's mainly all about Drew. It can be found here:
http://kristalusby.blogspot.com/
http://kristalusby.blogspot.com/
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