Menu Plan Monday

I'm totally getting in to this Menu Planning thing. I never really "got it" before, but now it's finally sinking in. I think the biggest difference has been the grocery trips. So easy and very little concentrating involved. It's just hard to have a complete thought with my two little ones. I'm not complaining. I'd rather talk to them than think about grocery shopping any day.

We usually do some kind of whole grain and fresh fruit for breakfast like whole wheat pancakes, whole grain waffles or Ezekiel bread toast. For lunch we're either out and about, eat a Lean Cruisine, or a sandwich and fruit. I really try to focus on getting those 5 servings of fruit and veggies in a day for all of us. I guess you could say it's a "goal" of mine. As many of you know, I'm not the most goal-oriented person in the world but I guess I can make an exception on this matter. Billy is working from home most days so it's nice to see him at lunch from time to time. I also like to be available to cook something for him if he wants. :) We've never been good at eating leftovers so I'm used to making just as much as we eat in one meal. I need to try to make a little extra each day for lunches the next day. It's hard to remember! This is going to be a good week. I CANNOT wait to see my friend Staci for our night out in Southlake. We've had this planned for months!

Sunday: Mexican Pot Roast Tacos, black beans, salad
Monday: Barbeque Apricot Chicken, mashed poatoes, Steamables green beans
Tuesday: Baked Ziti, Caesar salad ( I might use CM meatballs...they're so good!)
Wednesday: FFYS
Thursday: Honey-Orange Cumin Chicken, Perfect Brown Rice, salad
Friday: Perfect Roasted Chicken, steamables, roasted baby red potatoes
Saturday: Girl Night Out with STACI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

More menu planning ideas at Org Junkie and my sis-in-law's blog, The Adventures of Miss Mommy.

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Becky McCord

Menu Plan Monday on Tuesday

Ok this menu planning thing is obviously not very easy for me. Not the actual planning, just the following through part. But, here are two things that are keeping me going: 1)Grocery shopping is a breeze. My list is usually less than 10 items. I'm not roaming around the store buying things we don't need or have room for. We're not big snackers anyway so we kind of just stick to the basic items we need for meals. 2) Most importantly, I'm not making the same boring chicken dish EVERY NIGHT. So here goes it for this week. I also love those Steamables. I think we have like 20 packages in our freezer. There's so much variety- so easy, convenient and healthy.
This a lot of cooking this week!

Monday: Rudy's!

Tuesday: Garlic Panko Chicken Strips (margarine instead of butter), steamables, mashed potatoes

Wednesday: Chey's Char Chicken Tacos, Spanish rice, pinto beans (Mimi made and left us some!!!)

Thursday: Insalata Blu salad with Steak*

Friday: Ginger Chile-Garlic Venison, brown rice, Steamables
(For this I combine fresh grated Ginger w Chile Garlic sauce and marinate the deer meat in a ziploc. Slice venison very thin and cook in a very hot pan for 30 seconds or less, flipping it constantly.)

Saturday: BBQ Chicken Pizza, salad

Sunday: Gaylie's Lasagna, salad


Insalata Blu Salad w/ Steak
Ok this is combination of two yummy salads from Macaroni Grill. Billy loves Blu Cheese and I love steak on my salad so I combined them! Gaylie (Mamama) has been known to be a HUGE fan of the Insalata Blu salad although she sometimes goes for the Parmesan- Crusted Chicken Salad (2 die 4.) Gaylie and I have had so many fun lunches together at Macaroni Grill!

1/2 head romaine cut into bite size pieces
3 cups baby arugula
1/2 cup sun dried tomatoes (easy for Billy to pick out.)
4 ounces fresh Blu Cheese (not in the container, get the kind you crumble from a block= same $)
Red Wine Vinaigrette (recipe follows)
Salt and coarse ground pepper
1 lb. steak such as New York Strip, rib-eye, or filet migon pan fried or grilled)

In a large bowl, combine lettuce, arugula, dried tomatoes, walnuts and half the crumbled cheese. Toss the salad with enough Vinaigrette to coat. Season the salad with salt and pepper to taste. Arrange salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over steak slices and serve.

Red Wine Vinaigrette
1/2 cup red wine vinegar
3 T fresh lemon juice
2 teaspoons honey
2 teaspoons salt
Coarse or fresh ground pepper
1 cup olive oil

Mix all ingredients except oil in a blender. Then, gradually blend in the oil. Makes 1 2/3 cups.