menu planning, pt. 1
In the name of trying to follow through with the conclusions I drew from this week’s check up post, here is a quick post to (hopefully) make me feel obligated to stick to a menu plan this week.
As far as I’m concerned, when using a menu plan there is nothing wrong with switching the days around as long as you follow through on using the ingredients you have, and for myself I want to respect the established ratio of everyday to weekend recipes. I laid these out in the order I theoretically might want to make them, but reserve the right to switch things around or to make adaptations at the last minute. But I wouldn’t even consider it a failure if I ended up finding a different way to use up the purchased ingredients.
I’m generally inspired by trying new recipes, so this is a selection of things I haven’t made before, but that doesn’t necessarily mean I’ll blog about all of them– just the best ones! So here goes– I’m afraid it might be a bit ambitious, but I’m going to give it a try, and I’ve included at the bottom a back-up option of something I know is super easy, in case we don’t have the energy to keep up with this plan.
- Monday (everyday): Chicken Machaca (mexican stir fry with tomatoes, peppers) over Rick Bayless’ Poblano Rice with Herbs
- Tuesday (everyday): Mache Salad with Jicama, Cucumber, Cotija, Pine Nuts, and Lime Dressing
- Wednesday (everyday): Baked Chicken with Mustard and Herb Panko Crust, and Roasted Mushrooms
- Thursday (weekend-ish): Sonoran-Style Cheese Enchiladas (kitchen first: masa harina) with Parral Pea Pods (sauteed with onion, jalapeno and tomato)
- Friday (weekend): Dinner Out
- Saturday (everyday): Sunset’s light Sweet and Sour Pork
- Sunday (everyday): Cherry Tomato Pizza with Fresh Mozzarella, Basil, and Fennel
- Back-up Plan: If, as the week goes on, one of these dishes seems like too much, we will make Scrambled Egg Tacos with Avocado and Feta
I’ll report back at the end of the week! Particularly looking forward to Thursday night’s Sonoran-Style Cheese Enchiladas and Parral Pea Pods from Stephen’s mom’s copy of The Border Cookbook which we just borrowed. And, of course, looking forward to going out to a fancy dinner to celebrate our 5 year anniversary on Friday!
Does anybody else like to menu plan? Do you have a style of menu planning that works best for you? As a bonus for putting up with my recipe-less menu planning post, I wanted to link to this cool printable menu/grocery planning thing I found that has worked for us in the past (although I’m not using it currently). Happy menu planning!
Entry filed under: blogging.