Menu 4/28/2013

1. Wine-Braised Chuck Roast with Onions w/ Roasted Potatoes w/ Greek Cherry Tomato Salad (and chickpeas)
2. voice/choir – Cheesy Ravioli Bake Leftover Night!
3. choir – Bacon Cheeseburger and Fries Casserole
4. Eggo Monte Cristo Sandwiches
5. choir – Ham and Cheese Crescent Bake
6. Alice Springs Chicken w/ Aussie Cheese Fries
7. Garlic and Chicken Soup w/ Pull Apart Butter Herb Bread

I have a feeling I’m going to get tired of saying life is busy over the next few weeks, so I’ll just say that I’m June will be a relief and leave it at that.  

Foodwise, I’m trying to make a dent in freezer meats so that we can order a pig at some point.  I’ll be using a chuck roast and a whole bunch of ground beef this week.  Lifewise, we’ve got a lot of casserole-type stuff this week due to all of my choir commitments.  

Blogwise, I haven’t had a whole lot of computer time recently and Art is in the process of another update to the backend of the blog.  Once he gets that done, I’ll be able to update a bit more often, and I hope to get back to regular updates in June when life settles down.  

One of the major changes to meal planning when life gets busy is that I have to actually plan each day’s dinners instead of just planning 7 dinners that I can make on whatever day I choose.  I’m glad that I don’t have to do this for every meal plan every week, but it’s okay once in a while.  I’m also working harder to ensure that meals generate leftovers aplenty.  Art is working out of the house on a consistent basis so I need to keep him in lunches and Lance is training for a half-marathon so eating everything in sight.  

These are all new recipes except for the tomato salad in meal 1 and I hope they’re all delicious even though I know I’ll get mocked for meal 4 :D


Menu 4/21/2013

1. Chicken Tetrazzini
2. voice/choir – Leftover Night
3. choir – Italian Chicken, Mushroom, and Zucchini Skillet w/ Pasta
4. Slow Cooker Pot Roast w/ Oven Roasted Carrots and Potatoes
5. grilled sirloin steak w/ leftover Garlic Mustard Butter w/ Feta and Parsley Potato Bake
6. Tex Mex Casserole
7. Brian over (Fajitas?)

Life here is getting busier and busier as the weeks go by.  Too many things to be done and never enough time.  We’re currently gearing up for Lance’s college graduation (YAY!) in May and then a choir concert the following weekend.  

I’m also trying to make sure there will be room in the freezer whenever we get around to ordering our next half pig.  And I’m trying to make sure that I make things which generate a fair amount of leftovers now that all of us are eating leftovers for lunches and in order to fuel Lance who is training for a half marathon and eating a ton as a result.  

Fun times!  


Menu 4/14/2013

1. Beef Filet with Garlic and Mustard Butter w/ Warm Dijon Lentils
2. voice/choir – Leftover Night
3. Lemony Sauced Chicken Breasts with Mushroom Risotto w/broccoli
4. Best French Bread Pizza
5. Chicken with Mustard Mascarpone Marsala Sauce w/ pasta
6-7. Out

Sorry this meal plan is late.  I did it last week, but never got around to posting it for some reason!  All of these recipes were new to me from the internet.  


Menu 4/7/2013

1-6. G&A: Out of Town, L: Fends for himself
7. trivia - out

This is a super exciting meal plan, eh?  Art and I will be vacationing in the Poconos for the week and Lance will be holding down the fort at home.  Then I’ve got trivia regionals overlapping meal 7.  So no cooking for me except breakfasts on vacation!  


Menu 3/31/2013

1. Chicken Sancoche x4 (Make more Caribbean Curry Powder, since we’re almost out.) w/ rice
2. Chili x2 w/ Skillet Cornbread with Corn
3. Red Stroganoff Sauce x2 w/ steaks of some sort w/ rice
4. Mom’s Chicken x3 w/ Amatriciana x3
5. Slow Cooker Chicken Tikka Masala w/ rice
6-7. G&A: Out of Town, L: Fends for himself

This is a different sort of week for cooking since Art and I are going away on vacation at the end of the week and Lance will be left to fend for himself for the following week.  These are all repeated recipes that I can make in large quantities so that Lance will have plenty of leftovers to last him through his week alone.  

It’s interesting to note that I seem to find chicken dishes to be easier for making in bulk and saving.  I wonder why that is?  Probably because I’ve had significantly more experience with cooking chicken than any other meat.  



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