Back to Menu Planning!
O.K. then, here I am on a Saturday night, after having finished a fabulous meal.
Do you know why it was fabulous? It’s not just because it was fried chicken, mashed potatoes, acorn squash, and collard greens, although that is yummy.
The reason it was fabulous is because I actually HAD a PLAN. I had Jamie go to the store for me on Friday after his class (Rock Valley College is exactly one mile from Woodmans) and pick up my groceries. We always save money when HE shops. Thanks, Jamie!
And I would not call myself a procrastinator, but in this area of menu planning, I am guilty. Guilty. guilty. guilty.
And I even wrote THIS POST about getting started with menu planning. I think I need to go back and read it once a week to give myself a mental boost—LOL.
So, another reason to get organized with the food is because there are some days that are really busy–even too busy to cook. So, it may be wise to cook ahead a few meals for the busy days. (yeah, I know.. EVERY day is a busy day…) But there are some days that we are OUT for the entire day. I would love to come home to a warm crock pot full of food on those days, wouldn’t you?
So, for this week:
Sunday: (leftovers) and teens eat at chapel for teen study, Wolfgang Puck pizza for dinner
Monday: chicken ala king with rice (frozen ahead)
Tuesday: tomato pie (frozen ahead) and grilled cheese
Wednesday: Moose roast/ baked potatoes
Thursday: cream of whatever soup (frozen)
Cream of whatever soup:
This is easy. Take an onion and chop it up. Fry it in a stick of butter. After the onion is soft and butter melted, add a half cup of white flour. Add 2 t. salt and 2 t. better than bouillon and 2 cups of milk. Stir on med/ med high until thickened.
This will make a very thick roux.
At this point, you can cook up whatever vegetables and meat and potatoes to put in there. If you want to freeze it, you can freeze it at this point. When you place it in the crockpot (frozen) add more liquid as needed. (Why add the water before freezing? It just takes up space in the freezer)
Here’s a good combination to put in the roux: 4 cups of cooked potatoes, 1 cup of chopped ham, 2 cups of corn. (You get the idea)
For more menu planning: organizing junkie’s MPM