Monday menu planning with the Organizing JunkiePlanning meals has been going well (even when I forget to post my menu here). This week I knew I wouldn’t have time for much shopping; so I’d be eating down the fridge (so to speak). In my case there’s far more sauces and condiments than actual food to use up, but we’ll see. I’m hoping to free up enough space in the freeze to make ice cream on Saturday morning before I go do my shopping for next week.

Sunday
18
Dinner out.
Take-out to be exact. The Draconis convention ended on a high note and I was exhausted. We grabbed some Lebanese on the way home (with extra hummus).

Monday
19
Ministrone soup and fresh brown baguette.
Tinned soup and bread. Simple and warm. It was just what we needed after a cold fall day and a very long weekend.

Tuesday
20
Sloppy Joes with the best green salad.
This recipe is always great for leftovers. It’s warm and hearty with a fair amount of vegetables stashed in the marinara sauce. Sometimes I use homemade, other times I buy a bottle–it doesn’t seem to change the taste very much either way. The Best green salad in my house is a rough mix of romaine and spinach with a chopped bell pepper mixed in. It’s topped with a tablespoon or two of mixed beans, some olive oil and red wine vinegar. Some nights it’s seasoned with pepper and oregano; other nights it’s not.

Wednesday
21
Bite-sized chicken terriaki, basmati rice, and steamed vegetables.
This is another great meal for lunches, so I always make sure to make extra. The Bite-sized chicken terriaki recipe calls for thigh meat — I use breast instead and cut it up into bite-sized pieces. I make rice with homemade de-fatted chicken broth instead of water to give it some flavour and save a bit of the chicken terriaki sauce to coat the vegetables just before serving. Delicious.

Thursday
22
Hamburger soup and soda biscuits with Whole Wheat Banana bread for desert.
I’m having friends over; and this is a traditional fall meal in my house. The soup is a crock-pot meal, so it simmers all day long filling the house with its smell. The soda biscuits are served right out of the oven, and as soon as the

Friday
23
Roasted Pork with Caramelized Onions and Roasted Potatoes and Apples, Beverly’s anytime salsa dip.
More friends are coming over, so I’m making a roast. To start I’ll serve the family favourite version of Mexican flag dip; just in case folk arrive early or dinner runs late. I’m not preparing a desert as I’m hopeful someone will bring something.
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