Working on my Menus
Monday, February 03, 2014
I do my menu for the week on Sunday. I grab whatever recipes I've been wanting to try, look at what is in the pantry/freezer, pull out my calendar and pull up the menus for the week from SP as a rough guide. After figuring out who is going to be home when and what days I'll have time to actually cook the real planning starts.
In my family of four there are 2 omnivores, one vegetarian and a vegan. The girls have some cooking skills but generally won't actually use the stove unless I'm in the room. That means I generally make a vegan soup or stew on Sunday so there are decent leftovers for the rest of the week. I also have them pick out a meal to make so they can work on their cooking. (That is still hit or miss).
This week, for reasons unknown, the SP menu seemed to be stuck on ham, pineapple and ripe tomatoes. I like ham just fine but I don't need it multiple days and I really don't like pineapple. Not entirely true I like fresh pineapple usually by itself. I don't like pineapply ham, or pineapple in teriyaki or pineapple with anything savory. That recipe that had pineapple bits in the stir fried rice, just no. I would personally love a ripe tomato but since snow is on the ground here I'm not likely to get one. Instead I have fresh broccoli, cauliflower and sweet potatoes. I'm trying to get 6 servings of freggies in my menus. (Even though I've been hit or miss on getting in 4).
So tonight we're having chicken with red wine and mushrooms over pasta. (New recipe) The girls are having stir fried veggie rice (no eggs) and I'll have leftovers for lunch. I'll also bake a spaghetti squash so it will be ready for the girls tomorrow.