I love that idea!!! And the cool thing is you are having fish twice a week! Sounds like an easy way to make sure you staying healthy and balanced! We love Tex Mex too so it would work for us too. Thanks for the good ideas!
Today I'm having veggie soup and albacore tuna salad for late lunch; and sweet and sour chicken (made with pre-cooked chicken) for supper.
Here's a little ditty I made up for daily menu so I never have to panic about "what's for dinner"; it's a guideline and many times I don't follow it, but when I don't know what to make I can refer to it mentally, and I can remember it because of the alliteration. Change to suit your tastes:
Mexican Monday Tuna Tuesday Wok or Whole Grain Wednesday (I don't have a wok; wok is just a W word for Asian) Taco or TexMex Thursday (I love Mex so have it 2X wk) Fish Friday (usually salmon, to get the fish 2X wk)
Sat & Sun - On the weekends I batch cook meat and soups and pasta sauce and baked potatoes in the crockpot, and keep it running; and I make side salads for the week.
WOW!! Thanks MissBear and Carol for sharing! I love those ideas!!! I especially like the broth idea. I bet its way better than store bought!!! I never thought of doing that. What a cool way to plan!! You're inspiring me to make a calendar for the month so I can plan around grocery store sales, appointment days, and always have a healthy meal in the works. Thank you again for sharing. I'm heading off to SparkRecipes and the google calender :)
Yep me too; on Sat & Sun I'll cook 2 different items of something big like a roast, or a chicken; then alternate leftovers every other day. That way I'm just re-inventing the meat, all week long without having to cook from scratch.
Because there are 2 kinds of meat to work with in the fridge, and because I also alternate flavors, like American, Asian, Mexican, Italian, I never run out of ideas, and the leftovers are to die for.
I also make soups in the crockpot even in summer; water-based food is filling and critical for staying on track (for me personally). I usually make one or two intentional-recipe soups per week, plus one crockpot of refrigerator cleanout veggie soup on Wed/Thurs. I usually clean out fridge on Wed, and grocery shop Thurs.
So with the beef I'd cook pot roast initially but prepare far too much, way too much than could ever be eaten, intentionally. With the leftovers, on dif days, I'd make broccoli beef, Philly cheesesteaks, beef barley soup, French Dip sandwiches au jus, BBQ beef, beef fajitas, strips of meat to top a salad, etc.
Same with the chicken, I'd roast it initially, and have that (or the pot roast) for Sunday dinner. Then debone the leftover meat and refridgerate it, and throw the carcass back in the crockpot, filled with water seasonings and veggies, and let it simmer for a day; all the veggies will cook away to nothing and make a very good broth. On the second day make chicken veggie soup, with normal not-overcooked veggies. Then on the remaining days I'd have beef one day, chicken the next, and with the chicken I'd make chicken quesadillas, chicken salad sandwiches, chicken marinara sauce, chicken burritos, cubed or strips to go on top of salad, buffalo chicken, etc.
If you need a new idea of how to use up the meat you batch-cooked at the beginning of the week, go to SparkRecipes and search with the meat and one pantry item you have on hand; it will bring up a recipe that has both items in it. Allrecipes does that too.
MMMMMM sounds delish. I do pretty much the same thing with chicken ... I also add mushroom. I also love to have things in the freezer ready to go .. then I have no excuses not to have a healthy meal when I get extra busy. I do roast chicken and veggies in my crock and then turn it into soup. I just cut it up small, add some chicken broth and barley or rice or noodles or sometimes all 3. Add some seasoning and the soup pot is full. If I make spagetti sauce in the crock... I take whats left, cook up some pasta and layer it in a baking dish, add the sauce, add a layer of cheese and call it pasagna (pasta/lasagna). I freeze it for a later day. If I cook up chicken breast in the crock ... the next day I cut it into bite size peices and mix it with lite ranch dressing mixed with franks hot sauce. I put a flax flatout wrap in the oven for a few minutes to crisp it a wee bit, layer on the chicken and add some cheese. Put it back in oven to melt the cheese. I love it.
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I like to cook a roast in the slow cooker one day and then the next day add sautéed onions, peppers, black beans and corn to shredded roast with a little taco seasoning mix. Then I put the mixture on 1/2 side of tortilla with a little cheese and grill on griddle or skillet (folding the tortilla in half. This makes wonderful quesadillas. This can be done with chicken or pork. After cooking the roast, it can be shredded and frozen until you are ready to use. I love those handy meals!
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