Saturday, September 14, 2013

Menu Planning September Week 3 & The Importance of Menu Planning

Trying to stay organized has always been a struggle for me.  Without a meal plan, I tend to forget what I have, over purchase, or forget a key ingredient necessary for a meal (can't make tacos without tortillas).  A late summer cold and a broken toe provided the excuse for failing to create a plan last week.  Given how difficult it was at work, meal preparation was even more difficult.  One day, I had to run out for buns, another day I worked until 6:45 - didn't start dinner until 7:30, Wednesday we ate from a box, Thursday I hit the drive through and Friday I gave up and called for take-out.

No excuses this week!  I am jumping back on track and made a mini grocery shopping trip at 6:30 a.m. just to get a few necessities (almond milk, eggs, fresh fruit and veggies).  While there, I happened upon a wonderful find!  Fresh, all natural chicken leg quarters marked down for clearance to $.74 a lb.  I picked up two packages, along with my other items and headed home.  

I separated the legs from the thighs.  I do not like chicken legs but my husband does.  I also prefer white meat to dark but I'll suck it up for the sake of savings.  We also differ on skin (I don't like it).  

For him, I made an Asian inspired cooking liquid with soy sauce, brown sugar, garlic, and ketchup.  I know this sounds weird but its part of the list of ingredients used in my version of PF Chang's lettuce wraps so I know it is good!  When finished, these should have a caramelized sauce.  

For the thighs, I removed the skin and placed them on a rack over a baking dish, sprinkling them with Weber Grill's Roasted Garlic and Herb seasoning plus a few shakes of taco seasoning!  The house smells so good!  I'll shred the thighs (perhaps I can trick myself into thinking it is breast meat) and serve in tortillas with sour cream and salsa.  Hubby will enjoy the legs with a baked potato.  Because we differ so greatly on our food choices and since it is just the two of us, I often make two different meals but that is another post for another time.  

Here is my menu for the week:

Sunday breakfast:  sausage gravy with biscuits for him, scrambled eggs and biscuits for me, fresh fruit 
Sunday lunch:  chicken quesadilla for him, bean and cheese quesadillas for me, fresh fruit and broccoli slaw
Sunday dinner:  Leftovers from the freezer  - corned beef hash (I love Elise Bauer's recipe on Simply Recipes), fresh salad, and fresh fruit

Monday breakfast:  fresh fruit smoothie
Monday lunch:  leftover chicken tacos, fresh fruit
Monday dinner:  sausage and pepper sandwiches, fresh fruit

Tuesday breakfast:  toast with homemade jam
Tuesday lunch:  leftover sausage and peppers, fresh fruit
Tuesday dinner:  chicken lettuce wraps, fresh fruit

Wednesday breakfast:  oatmeal with pecans and bananas
Wednesday lunch:  leftover lettuce wraps, apple
Wednesday dinner: fettuccine alfredo with shrimp for him, no shrimp for me, garlic toast, spinach salad

Thursday breakfast:  cereal with almond milk, fresh fruit
Thursday lunch:  leftover pasta, fresh fruit
Thursday dinner:  homemade mini pizzas (using refrigerator biscuits as crust), 

Friday breakfast:  Treat - JAMBA juice smoothie (I have a coupon for this!!!)
Friday lunch:  eat at work (my favorite school lunch is being served)
Friday dinner: EAT OUT  

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