Planning meals & MSCD

 

As we look to start school after Labor Day, it’s also time to start up the menu planning and plan for a Mini Session Cooking Day (MSCD) while I still have time.  I planned out five week’s and left plenty of room for leftovers.  With Dash gone at supper time for football practice, it’s challenging to adjust the quantities appropriately!

Once school starts, free time for cooking disappears and it’s so nice to have a few home-made meals in the freezer to pull out on crazy days (you know the ones where you planned to be done at 2pm, but are still there at 5pm for some unknown reason??).

Monday was my opportunity for a MSCD.  I planned it out the night before and chose recipes for which I already had ingredients on hand.  This is what’s in the freezer (or frig or pantry) today…

2 gallons Italian Sausage Soup

2 gallons Taco Soup

2 dozen Meatballs

2 quarts Mexican meat filling

1 loaf Chocolate chip Pumpkin Bread (one was eaten, the other is on the counter!)

2 dozen Chocolate dipped Peanut Butter Balls*

2 dozen No-Bake cookies

2 quarts Taco Rice

10 bags Brownie mix (each makes an 8x8 inch pan)

Dash made the Brownie mix and prepared the peanut butter balls for dipping.  That helped sooo very much.  Some of the recipes are on my blog, others are available for free (some after joining) on the website of 30 Day Gourmet. 

*These are so easy and absolutely yummy.  Great treat for harvest time lunch boxes when the guys want something candy-like, but I don’t want to pay the price for candy.  I had about half of a White Chocolate Flavor Ghirardelli candy making and dipping bar (2.5 lbs purchased at Sam’s Club during Christmas season) leftover.  I used half (so a quarter of the package) for the recipe.

November 1-7 Menu

As always, a bread (biscuits, beer batter bread, croissants, etc.), salad, fruit or veggies are generally added to the main dish.  If I'm in the mood, I sometimes whip up a salad other than lettuce.

Sunday
Dinner: Pancakes and deer sausage
Supper: Country Church Fundraiser - Buffalo Supper

Monday
Dinner: Veggie Soup
Supper: Sandwiches for the Road & Field!

Tuesday
Dinner:  Leftovers (Veggie Soup)
Supper: Enchilada Stuffed Shells  (double and freeze one entree)

Wednesday
Dinner: Crock Pot - Roast Chicken (I usually roast two at a time)
Supper: Roast Chicken with stuffing

Thursday
Dinner: Chicken ala King (over biscuits)
Supper: Leftover (whatever needs eating)

Friday
Dinner: Tuna quesadillas
Supper: Clam Chowder

Saturday
Dinner: Leftovers (whatever needs eating)
Supper: Spaghetti w/ meat sauce

October 25-31 Menu

Menus are flexible in my house.  That means if leftovers last longer, I get a free pass for a meal or two!  Here's what I have planned for this coming week: October 25-31.  As always, a bread (biscuits, beer batter bread, croissants, etc.), salad, fruit or veggies are generally added to the main dish.  Although, additions have been a little forgotten during these last weeks of pregnancy - at least I'm getting a meal on the table.

Sunday
Dinner: French toast w/ deer sausage
Supper: Taco Bar at our 4-H meeting


Monday
Dinner: Healing Cabbage Soup (I need to use up a half a cabbage)
Supper: Leftovers or sandwiches (traveling for Angelina and I = sandwiches)


Tuesday
Dinner: Hamburger Hotdish (double and freeze one entree)
Supper: Leftovers (Hamburger Hotdish)


Wednesday
Dinner: Hot Ham & Cheese sandwiches
Supper: Manicotti Alla Romana (double and freeze one entree)


Thursday
Dinner: Leftovers or sandwiches
Supper: Pizza


Friday
Dinner: Tuna sandwiches
Supper: Shrimp Alfredo


Saturday
Dinner: Leftovers (whatever needs to be eaten)
Supper: Crock Pot: Whole Chicken with Veggies

I don't plan breakfasts.  We have a variety of choices available: cold & hot cereal, bagels, English muffins, bread, eggs (for those old enough, but many weeks I'll have cold boiled eggs in the frig), yogurt (homemade) and in-season fruit.  Cold cereal ends up the common breakfast, but I'm working on it.

October 18-24 Menu

This is the menu I have planned for October 18–24 (we usually add biscuits, salad or veggies to the main dish):

Sunday

Dinner: Traveling – fast food

Supper: Traveling – fast food

Monday

Dinner: Tater Tot Hotdish with Romaine lettuce salad

Supper: Ham and Swiss cheese sandwiches

Tuesday
Dinner: Fiesta Chicken Pasta Soup (doubled)
Supper: Leftover Fiesta Chicken Pasta Soup

Wednesday
Dinner: Leftovers (Tater Tot Hotdish or Fiesta Chicken Pasta Soup)
Supper: Crock Pot Beef Roast

Thursday
Dinner: Hot Beef and cheese sandwiches
Supper: Beef Stroganoff with Rice (or mashed potatoes)

Friday
Dinner: Oven-baked Tuna Melts
Supper: Clam Chowder

Saturday
Dinner: Leftovers (Beef Stroganoff)
Supper: Italian Sausage Soup (doubled & I plan to freeze half)

Easter at Our Home

This year, I'm hosting my whole family for an Easter meal. That means 13 adults and 6 children - at least one of whom can eat an adult sized portion. It'll be a little different than past years as we plan to have the big meal on Saturday evening. We'll have a Saturday morning brunch followed by lots of visiting. Many need to travel back home on Sunday because they have quite a drive, therefore we are having the family meal on Saturday evening. Most of my family will return to Fargo for the night and attend Mass in the morning. Here's my menu plan for Saturday....


Morning Brunch:
Italian Sausage and Broccoli Quiche
Hash Brown Ham Quiche
Fruit Tray
Veggie Tray
Danish rolls and assorted muffins


Evening Meal:
Spiral Ham with a glaze (probably maple)
Stuffed Chicken Breast (broccoli and cheese)
Roasted Baby Potatoes with herb butter
Mixed vegetables
Romaine Salad
Crescent Rolls
Deviled Eggs
Peach Pie, Blueberry Pie, and Cheesecake


Eric, the kids, and I will attend Mass on Sunday morning. For the Sunday noon meal, I plan to prepare marinated pork tenderloin, Au Gratin potatoes, green beans, Romaine salad, homemade rolls. We're hoping that Grandma and Grandpa Green Acres will be able to join us.

*Recipes and pictures might be posted later - IF I remember to take pictures!

Menu Planning #3

This is my menu for this week and the following week. I'll include a few of the new recipes later. I honestly wish that I could be more creative with Fridays. Our schedule this year has us on the road for most Fridays, so meal preparation is very limited. I have so many great non-meat meals for Fridays. I, and everyone else in the family, miss our non-meat and seafood meals so much that they've oftentimes found their way into the weekday plans. I am VERY thankful that the kids, Eric and I like tuna. It's our Friday staple - at least for this year!

March 1-7
Sunday
Dinner: Scrambled Eggs & Venison Sausage
Supper: Leftovers (Eric and I will be gone all afternoon and we have plenty of leftover items to be used up)

Monday
Dinner: Cornbread Topped Hot Dog Casserole
Supper: Beef Stroganoff over Noodles

Tuesday
Dinner: Leftovers
Supper: Chipped Beef in Gravy over Buttermilk Biscuits

Wednesday
Dinner: Leftovers (first priority) or sandwiches
Supper: Ham & Cheese Sandwiches (cold packed, as we’ll be away from home for supper)

Thursday
Dinner: Cheddar Chicken Spaghetti
Supper: Leftover Cheddar Chicken Spaghetti

Friday – Away from home
Dinner: Eat at ND Winter Show in Valley City
Supper: Eat out at Fish Fry

Saturday – Away from home
Dinner: Eat out
Supper: Eat out


March 8-14
Sunday
Dinner: Pancakes & Venison Sausage
Supper: Classic Meat Loaf and Baked Potatoes

Monday
Dinner: Leftover Classic Meat Loaf
Supper: Baked Potato Soup

Tuesday
Dinner: Leftover Baked Potato Soup
Supper: Chicken Enchiladas

Wednesday
Dinner: Taco Soup
Supper: Leftover Taco Soup

Thursday
Dinner: Hot Ham & Cheese Sandwiches
Supper: Italian Sausage Soup

Friday - Away from Home
Dinner: Egg Salad Sandwiches
Supper: Egg Salad Sandwiches

Saturday
Dinner: Grilled Cheese and Tomato Soup
Supper: Hamburgers with Oven Baked Fries

Fish image from ChristArt

Menu Planning #2

This is the menu I’ll be (trying!) to use from January 4-17. There are a lot of sandwiches on the menu for these two weeks because of our travel schedule. We are trying to stick to our food budget by preparing our own lunches, and sandwiches keep the best when traveling.

When I posted my last menu, a friend commented on the number of times I use LEFTOVERS! I thought everyone used leftovers the same way. It is my opinion that leftovers loose their texture, taste, and desirability after more than two days, so we always try to eat leftovers within that time. Sometimes, I will freeze the remaining portion of a meal; however, not all meals can be frozen. That being said, I do like leftovers because it saves me time.

January 4-10
Sunday
Dinner: French Toast & Venison sausage at Grandma and Grandpa’s
Supper: Something quick from the freezer!


Monday
Dinner: Tomato soup & grilled cheese sandwiches
Supper: Hamburger Stroganoff


Tuesday
Dinner: Leftover Hamburger Stroganoff
Supper: Taco Soup


Wednesday – Away from home
Dinner: Ham & Cheese Sandwiches
Supper: Ham & Cheese Sandwiches


Thursday
Dinner: Leftover Taco Soup
Supper: Chicken & Rice


Friday – Away from home
Dinner: Tuna Sandwiches
Supper: Eat out or Tuna Sandwiches


Saturday
Dinner: Leftover Chicken & Rice
Supper: Hamburgers & Oven-Baked Fries


January 11-17
Sunday
Dinner: Waffles & Venison Sausage
Supper: Chicken Enchiladas


Monday
Dinner: Leftover Chicken Enchiladas
Supper: Spaghetti with Meat Sauce


Tuesday
Dinner: Sandwiches or Leftover Spaghetti
Supper: Leftover Spaghetti


Wednesday
Dinner: Italian Sausage Soup
Supper: Leftover Italian Sausage Soup


Thursday
Dinner: Hot Ham & Cheese Sandwiches
Supper: Pizza


Friday
Dinner: Egg Salad Sandwiches
Supper: Egg Salad Sandwiches


Saturday
Dinner: BBQ Beef Sandwiches
Supper: Hot Beef Au Jus


Note: cornbread, biscuits, salad or veggies are added to the main dish to make a complete meal.

Scandinavian Meatballs

Until now, I've never known the ingredients for Scandinavian meatballs. I just found a recipe, adjusted it to suite what I had on hand, doubled it for tonights meal, and it's so good! Why didn't anyone share this with me? Of course, I probably could have asked . . .

Right now, the meatballs are in the oven covered with homemade gravy.

The meatballs with be served with leftover mashed potatoes - the kind of potatoes that have all the 'good stuff' added to them. By 'good stuff', I mean butter, sour cream, veggie cream cheese, sea salt & white pepper. The potatoes are prepared ahead of time (up to 1 day ahead of time) and then baked in the oven until heated through. They are a great time-saver.

Scandinavian Meatballs
Yield for Double Batch: Approx. 60 meatballs


4 lbs. ground hamburger
6 Tbl. dried onion soup mix (or 2 packets)
1 cup milk
1-1/2 cups bread crumbs
1 tsp. nutmeg
1/2 tsp. sea salt

Preheat oven to 350 degrees. Mix all the ingredients together. Using a cookie scoop, form the meatballs and place them about 1/2 inch apart on a brownie pan (A double batch will need two brownie pans, and I line the brownie pans with foil for easier clean-up). Bake at 350 degrees for 20-25 minutes or until done. Once done, either use the meatballs immediately, or prepare for storing. The meatballs can be easily frozen for later use and this would make a great OAMC recipe!

Menu Planning Part 2

The past couple of weeks, I've taken time with each family member to compile a list of their favorite foods - main dishes, meats, sides, fruits, vegetables, desserts, drinks. It was a way to spend a bit of personal time with each child, and I hope that it'll make menu planning a little easier. Thankfully, there were quite a few overlaps on favorites!


During menu planning, I also like to keep in mind different ethnic foods. Our family enjoys Mexican, Italian, and Chinese foods. When we lived in town, we could order take out at the nearest Chinese restaurant and we'd get at least two, if not three, meals out of the order. Now that we live out in the country, that is not an option at the last minute. While I do have a few dishes that can be prepared at home in the crock pot or stove top that don't require much prep time, I'd like to expand the list with meals that can be frozen.


This week, I tried a new dish called Gingered Beef and Green Bean Stir-Fry. It was quick (prep. time was 30-45 minutes) and everyone liked it. It's definitely a recipe I'll add to our rotation. Here's the recipe:


Gingered Beef and Green Bean Stir-Fry
Yield: 6 servings (1/2 cup rice & 1¼ cup Gingered Beef Stir-Fry)

3 Tbl. Soy sauce (I use Tamari)
4 tsp. cornstarch
1 Tbl. hoisin sauce
2 tsp. chili garlic sauce
14 oz. chicken broth
2 tsp. dark sesame oil, divided
½ cup chopped green onion
1 tsp. ground ginger (or substitute 2 Tbl. minced, peeled fresh ginger)
3 garlic cloves, minced
1 pound sirloin steak, cut into ¼ inch strips
5 cups green beans (cut approx. 2 inches long)*
1 red bell pepper, cut into strips
¼ cup green onion tops (2 inch slices)
3 cups hot cooked white rice**

Combine the first five ingredients, stirring well. Set aside. Over medium-high heat, heat one teaspoon sesame oil in a large non-stick skillet or wok. Add ½ cup chopped green onion, ginger and garlic; sauté 30 seconds. Add beef and sauté 5 minutes or until browned. Remove from pan and set aside.

Add remaining teaspoon sesame oil to the skillet or wok; heat over medium-high heat. Add beans and red bell pepper to pan. Cover and cook approximately 4 minutes. Uncover and cook an additional 3 minutes, stirring often. Add the green onion tops and sauté for one minute. Return the beef mixture to the skillet. Stir in the broth and bring to a boil. Cook one minute or until thick, stirring constantly. Remove from heat and serve over rice.

*I used frozen beans, broken into 2 inch lengths.

** I prefer basmati rice. It's a wonderful tasting rice. I also use a rice cooker, which cuts my rice cooking time to about 15 minutes. You'll want to start the rice earlier if you don't own a rice cooker.

Preparation Time: Approximately 30-45 minutes

Menu Planning

I've always thought about meal preparation in advance . . . okay, I do have those days/weeks where I'm planning the night before or the day of, but for the most part, I plan ahead and am prepared! I enjoy knowing what I'm going to be cooking and want to make sure all the necessary ingredients are on hand.


In early 2003, while pregnant with my third, I had time to check out Flylady at http://www.flylady.net/ and chose to incorporate quite a few of her suggestions. At this point, I've taken what was useful and tweaked her advice to fit my situation (the schedules have been adjusted to meet the needs of our growing family, too). Since then, Wednesdays have been my planning and office day: menu planning and grocery list updates, office work and bill paying, calendar check with my husband and written correspondence.


Planning 1 or 2 weeks in advance works best for our family. Any longer and I've found that too many leftovers that go to waste. An 8.5x11 inch sheet of paper folded in half , six-hole punched, and kept in a small binder is what I prefer. The front side has a weekly schedule with 4 columns (date & day of week, breakfast, dinner/lunch, supper) and 8 rows (dates covered by menu and a row for each days' meals); the back side is a lined grocery list. The schedule is easy to make in either Word or Excel, then copies can be made as needed.

Usually, I try to make the new meal in the evening and have leftovers for dinner/lunch the next day. We are busiest in the morning, leaving less time to prepare a meal (unless it's sandwiches or something in the crock pot). Thus far, I haven't chosen to save my menus. They are based on what we have on hand, what's on sale, and what's in season. I do keep a list of recipes and recently asked each child to help compile a list of their favorites & least favorites.

This is the menu we've been using and will use from October 19 - November 1 (we usually add biscuits, salad or veggies to the main dish):

October 19-25
Sunday
Dinner: Local Church Dinner
Supper: German Supper at Grandma and Grandpa's Church


Monday
Dinner: Leftovers
Supper: Chicken Enchiladas


Tuesday
Dinner: Leftover Chicken Enchiladas
Supper: Barbecued Meat Loaf & Baked Potatoes


Wednesday
Dinner: Sandwiches
Supper: Leftober Barbecued Meat Loaf


Thursday
Dinner: Veggie Soup
Supper: Leftover Veggie Soup


Friday
Dinner: PBJ Egg salad sandwiches
Supper: Egg salad sandwiches


Saturday
Dinner: Hot Ham & Cheese Sandwiches
Supper: Pork Chops & Stuffing


October 26-November 1
Sunday
Dinner: Local Church Dinner
Supper: Brats


Monday
Dinner: Chicken Rice Soup
Supper: Leftover Chicken Rice Soup


Tuesday
Dinner: Sandwiches
Supper: Taco Soup


Wednesday
Dinner: Sandwiches
Supper: Leftover Taco Soup


Thursday
Dinner: Leftovers & Clean Out Frig!
Supper: Stuffed Baked Potatoes


Friday
Dinner: Pizza
Supper: All Saint's Day Party - Potluck Soup Supper


Saturday
Dinner: Eat out in Town
Supper: Eat at FB Game