What meals are you planning this week? (Dec. 2011)
Hi all, perhaps it's just me but I found it really enlightening to see a snapshot of what others were planning for meals and how they used up their ingredients for the week.. does anyone else want to revitalize this?
Today's lunch was leftover pizza, and tonight as mentioned on WFD I'll be making spinach and b-nut squash lasagna.
Monday: lunch is leftover beet salad; dinner is leftover leeks and tofu, and soba noodles (I'm on my own).
Tuesday: lunch is leftover lasagna; dinner is a Tex-mex corn chowder with chicken.
Wednesday: lunch is leftover cassoulet; dinner is wild rice-spinach-walnut stuffed (swan white? can't recall) squash (which .. it really just looks like a yellow acorn squash).
Thursday: lunch is leftover corn chowder; dinner will likely involve something like Homesick Texan's sweet potato, cranberry, & pecan salad (via Everybody Likes Sandwiches).
Friday: lunch is either a bought rice bowl or leftover something (like the sweet potato salad from Thurs.); dinner is collards Miniera (from Epi) and fiesta chicken (idea from, erm, the Ro*Tel site :).
Saturday can wait.
If you want to keep it going, I suggest establishing a more appropriate title, like, "What meals are you planning this week? Part I" - or instead of part, put December 2111 and reboot monthly. Part I won't be helpful when searching a year from now. When you do use Parts, and start up a new one, report the previous Part to the Mods and ask them to add "[old]" to the title of the previous Part.
Personally, I would never do a weekly menu plan since I rely on the sales in the supermarket flyers and the quick-sale markdowns I find when I get there. The closest I get to planning is giving some thought, at night, as to how to make the best use of the ingredients on hand. E.g., make a chef's salad tomorrow because the lettuce is on the verge of wilting and there's leftover chicken that needs using up. If milk is going to get sour, make mashed potatoes. Mashed potatoes then suggest cooking meat or poultry in such a way as to have gravy or pan sauce. Mold appearing on the edges of the cheese means it's time to make mac&cheese, strata, or a gratin.
My freezer has 15 portions of various meals ready to nuke, plus char-grilled aubergine slices and sliced rye bread.
My current plan for the week:-
Monday - out for lunch, dinner = from freezer - polenta, mustardy lentils, oven dried cherry tomatoes.
Tuesday - lunch = aubergine and humous sandwich, out to dinner.
Wednesday - lunch = aubergine and humous sandwich, dinner = from freezer - rice/bean/veg chilli.
Thursday - lunch = polenta as Monday; dinner = whatever I feel like because my weekend starts now.
Friday - out to lunch, dinner = something from the freezer - possibly the spiced apple bean hotpot.
Saturday - eat salad and cook next batch of something for the freezer - possibly including chestnuts and caramelised onions
For over 20 years I have prepared a weekly dinner menu (Mon-Fri) on Sunday, just before our weekly shopping. My wife would have it no other way now; it makes shopping easier and eliminates the "what shall I make for dinner tonite?" question. I also keep a watchful eye on the freezers/pantry to ensure we are not ignoring any items for lengthy periods. Works for us.
Well, it's a plan -- and you know what they say about the best-laid plans. :)
Seriously though, I shop based on sales and try to use what's in season, and I hate wasting food. As there are just two of us at home, I will cook what I buy for the most part. Of course I have occasional whims, but they're really not that serious that I can't mostly jot them down for future reference.