Food for My Family » Menu Planning

Weekly Dinner Menu: 9/6/10

Shaina — Mon, 06 Sep 2010 16:15:23 +0000

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

The sun is setting on summer, and my kids are headed off to school tomorrow. Still, my garden is flourishing, and there are plenty of tomatoes and squash blossoms to go around. Yes, squash blossoms. Rather than waiting for all those buds to turn into zucchini, we’re just going to fry them up this week because I’m pretty zucchini’d out and so is my freezer.

I hope you all have a wonderful Labor Day. Do you have any big plans? We’re headed out shortly to have some sort of last summer family adventure, only we can’t decide on which one it should be just quite yet. The science museum? A state park? I’ll let you know what we decide over on the Food for My Family Facebook page.

Monday – Raspberry & Roasted Garlic Grilled Chicken

Tuesday – Stuffed Squash Blossoms with Golden Tomato Gazpacho

Wednesday – Salsa Verde Chicken with Herbed Cornmeal Dumplings

Thursday – Cornmeal Molasses Pancakes

Friday – Golden Tomato Sauce with Ricotta Gnocchi

The Preparation Shortcuts:

1. Make the salsa verde chicken stew while you’re roasting that raspberry chicken. Alice says it will keep for two days, so we’ll just serve it up on Wednesday after whipping up the dumplings.
2. Make the golden tomato sauce while you’re busy working those tomatoes for gazpacho. It will store great in the fridge until Friday, and if you want to make extra for later, just store it in the freezer for a golden winter meal in a few months.
3. Serve your cornmeal pancakes with a fresh raspberry sauce, or toss a few leftover raspberries right into the batter for another dimension and to use up any leftover raspberries from the chicken on Monday.
4. Freeze extra pancakes for easy breakfasts during this busy back-to-school season.

The Shopping List:

2 large rotisserie chickens
1 bunch scallions
2 lemons
1 orange
1 pint buttermilk
2 ounces soft chevre
1 ounce cream cheese
4 ounces Parmigiano
16 ounces ricotta

Pantry Items:
rice
flour
cornmeal
baking powder
baking soda
eggs
butter
milk
onions
garlic
red onions
horseradish mustard
worchestershire sauce
molasses
honey
red wine vinegar
extra virgin olive oil
chicken broth
salsa verde
evaporated milk
paprika
nutmeg
red pepper flakes
salt and pepper

Garden Items:
golden tomatoes
basil
cilantro
squash blossoms

Last week from Food for My Family:

Lemongrass Scallops and a Nakano Giveaway
Babble-icious:
Quick Breakfast: Ham & Cheese Croissant Rolls
Spice it Up: Cajun Alfredo Sauce
Labor Day Picnic Fare: Ideas for Your BBQ Menu
9 Ways to Save When Dining Out as a Family
Chili-Lime Deviled Eggs: A Classic, Twisted
Smithfield Blog:
Make-Ahead Meals: The How and Why
One Deal, Five Meals: Spiral Ham

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Weekly Dinner Menu: 8/30/10

Shaina — Mon, 30 Aug 2010 13:01:19 +0000

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

School is almost here, and with school comes the school lunch. We started sending lunch with Kiera nearly every day, and this year, we’ll be sending a lunch for Kjell, too, as he heads off to all-day kindergarten. Another lunch to send means additional lunch gear to purchase, and with the recent boom in brown bagging it, there’s plenty of styles and varieties to choose from. Our Target even added an aisle back by the school supplies with all sorts of different school lunch box options.

As I navigate my way through the lunch box dilemma, I hope you’ll come take a look at what our back-to-school morning schedule looks like over at the Smithfield blog. We’ll be practicing this week by moving bedtime back a bit and making sure we’re all up and ready for the day before the time the bus would be here to pick up the older kids. If you looked at this week’s schedule, you’d see that I really have no choice in the latter. We’re packed full to the brim.

Monday – Grilled Peach and Haloumi Salad

Tuesday – Indian Sweet and Sour Chickpeas Spinach Roti

Wednesday – Oven-Baked Zucchini and Tomatoes with Feta Cream

Thursday – Mediterranean Bean Salad and Chicken Gyros

Friday – Pasta Primavera

The Preparation Shortcuts:

1. Make extra chickpeas for both the sweet and sour chickpeas on Tuesday and the bean salad on Thursday.
2. Greek seasoning can be made ahead and kept in the freezer until ready to use.
3. Make Thursday extra quick by grilled chicken ahead of time and doing a quick reheat either in the oven with a bit of broth or in a foil pan on the grill the same way.
4. Any and all leftover vegetables and arugula can be tossed into the pasta primavera on Friday. It’s the perfect wrap-up meal, using any leftovers.

The Shopping List:

2-3 chicken breasts
3 bell peppers of various colors (orange, yellow, red), chopped
1 knob ginger
1 bunch green onions
1 head broccoli
1 bunch cilantro
4 peaches
3 lemons
baby arugula
tamarind
2 Indian bay leaves
6-8 pitas
8 ounces Greek yogurt
8 ounces heavy cream
4 ounces Parmesan cheese
8 ounces feta
1 pkg (250g) Le Bedouin Haloumi

Pantry Items:
oat flour
millet flour
brown rice flour
white rice flour
tapioca flour
xanthan gum
barley
garbanzo beans
white beans
sun-dried tomatoes
garlic
white onion
white wine
white wine vinegar
extra virgin olive oil
honey
coriander
cumin
onion powder
garlic powder
cardamom pods
black peppercorns
cloves
cornstarch
salt and pepper
parsley flakes
cinnamon
nutmeg

Garden Items:
basil
parsley
oregano
thyme
mint
cucumbers
tomatoes
carrots
zucchini

Last week from Food for My Family:

Chicken Empanadas for a Long Goodbye
On Smithfield:
Getting Into a Back-to-School Morning Routine
On Babble:
Portabella Rosemary Caprese Skewers
Individual Caramel Bourbon Peach Pies
Eataly in New York Opening Next Week!
Chili’s $50 Gift Card Giveaway for Back-to-School!

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Weekly Dinner Menu: 8/23/10

Shaina — Mon, 23 Aug 2010 17:55:38 +0000

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

I have been loving my garden. From tomatoes to zucchini to herbs and more, I can’t get enough of it. Over on Smithfield I shared some of the benefits we see from gardening and why we think it’s important. I’d love if you’d take a minute to check it out.

This week we’re continuing to try to get rid of the zucchini, but in a completely new way. Plus, I saw this chicken salad recipe that Todd and Diane posted just this morning, and I instantly knew I needed to try it out. Who doesn’t love a good chicken salad, and one that can be made on the grill without boiling the chicken on the stove gets 10 extra points from me. Also, our farmers’ markets are overflowing with eggplant right now, and I’ve successfully converted my former-eggplant-hating husband into eating it on a regular basis. The sauce is amazing, and I can’t wait to eat it again.

Monday – Easy Beef-Stuffed Eggplant

Tuesday – Best Vietnamese Chicken Salad

Wednesday – Eggplant Parmigiana Sauce with Pasta

Thursday – Zucchini Meatballs

Friday – Buffalo Chicken Pizza

The Preparation Shortcuts:

1. Make extra eggplant stuffing. Actually, I ended up with plenty, but you can make extra if you need to. Simply save, heat with a few extra herbs and tomato sauce and your Wednesday dinner is complete.
2. Grill extra chicken when you’re making chicken salad for the buffalo chicken pizza.
3. Save money by buying some ground beef in bulk for both the eggplant and the meatballs.
4. We love doing pizzas on Friday night with all the leftover vegetables and meats from the week. Make your pizza dough ahead of time and freeze so it’s always ready to go.

The Shopping List:

2 whole fryer chickens or 3 pounds chicken breasts
3 pounds ground beef
1 head napa cabbage
1 bulb ginger
4 limes
6 small eggplants
fish sauce
1 bottle Frank’s Buffalo Wing Sauce
1 bottle ranch dressing (or make your own!)
8 ounces mozzarella cheese
6 ounces Parmesan cheese
8 ounces cream cheese

Pantry Items:
flour
yeast
salt
sugar
eggs
bread crumbs
peanuts
garlic
onions
grape seed oil
olive oil
fish

Garden Items:
basil
cilantro
mint
carrots
shallots
tomatoes
zucchini

Last week from Food for My Family:

Lemon Frozen Yogurt
Over on Babble:
Egg Recall List for Wright County Egg Salmonella Outbreak Expanded
Buffalo Burgers with Blue Cheese Spread and Celery Slaw
Salmonella Outbreaks and Latest Egg Recall News
On Smithfield:
Benefits of Gardening

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Weekly Dinner Menu: 8/16/10

Shaina — Mon, 16 Aug 2010 07:47:18 +0000

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

This week’s menu is dedicated to gardens everywhere overflowing with zucchini. It is also dedicated to my love and my kids’ love for broccoli, but dressing it up just enough so those broccoli haters in the family (cough, Ole) will happily eat it as well. That means Ole’s back and we’re both alive. My alone time is over. In fact, don’t tell him, but I maybe even enjoyed it what with our afternoon trips to the beach and our farmers market outings. Plus, I even spent a solid hour of daylight completely alone as my youngest napped and the other three followed their aunt to the pool. (Thank you, Rachel!)

Monday – Sausage and Broccoli Breakfast Frittata

Tuesday – Zucchini and Almond Pasta Salad

Wednesday – Grilled Chicken and Broccoli Slaw Wraps

Thursday – Mint Pesto with Zucchini and Feta

Friday – Flatbread Pizza with Sausage and Zucchini

The Preparation Shortcuts:

1. Brown extra sausage on Monday and store in an airtight container for Friday’s pizza.
2. Shred the broccoli stems after using the florets on Monday so it’s ready to go for Wednesday.
3. Serve the zucchini and almond pasta salad with grilled chicken, making extra for Wednesday’s wraps.
4. While slicing zucchini for the pasta salad, also take the time to dice a few for Thursday’s meal so it’s ready to go.

The Shopping List:

1 1/2 pounds Italian sausage
1-1/2 to 2 pounds chicken breasts
1 red bell pepper
1 bulb fresh ginger
2 lemons
4-6 flatbread rounds or pitas
1 package rice paper wrappers
8 ounces fresh mozzarella
8 ounces Parmesan cheese
4 ounces cheddar cheese
6 ounces feta

Pantry Items:
olive oil
miso
rice vinegar
maple syrup
sesame oil
canola oil
almonds
pine nuts
garlic
pasta
salt
black pepper
eggs
milk

Garden Items:
basil
mint
zucchini
yellow summer squash
broccoli
red onions

Last week from Food for My Family:

Mediterranean Bean Salad and Chicken Gyros
How Your Pantry Can Save You Money: Impromptu Pantry Meals on Smithfield
Summer Berry Dutch Baby Pannekoeken on Lifetime Moms
On my beloved Babble:
10 Ways to Save Money on Groceries
S’mores à la Carte
The Kind Diet by Alicia Silverstone
10-Minute Hand Pies

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Weekly Dinner Menu: 8/9/10

Shaina — Mon, 09 Aug 2010 13:08:57 +0000

Monday – Summer Succotash with Bacon and Croutons

Tuesday – Black-Eyed Peas and Leeks

Wednesday – Crème Brûlée French Toast

Thursday – Mojito Chicken Sandwiches and Dill Potato Salad

Friday – Chicken Fried Rice

The Preparation Shortcuts:

1. Use the extra bacon in the package for the breakfast for dinner night on Wednesday, and use half the french bread for the croutons on Monday.
2. Use black-eyed peas in place of one of the beans in the succotash and preboil and store for Tuesday’s meal.
3. Use leftover chicken or make extra on Thursday to use in the fried rice.
4. Any leftover vegetables can be used in the fried rice on Friday.

The Shopping List:

1 pound bacon
1 pound fresh shell beans in pod or 1 cup frozen baby lima beans
2 pounds fingerling or baby red potatoes
celery
4 ears corn
3 leeks
mojito mix
4-6 rolls for sandwiches
1 loaf French bread
1 pint heavy cream

Pantry Items:
eggs
olive oil
sherry vinegar
sesame oil
soy sauce
onions
garlic
sea salt
pepper
butter
brown sugar
rice
black-eyed peas

Garden Items:
cherry tomatoes
tomatoes
lettuce
basil
arugula
marjoram
tarragon

Last week from Food for My Family:

Radish-and-Onion-Topped Steak Sandwiches
Food and Light Workshop

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Weekly Dinner Menu: 7/26/10

Shaina — Mon, 26 Jul 2010 15:21:38 +0000

Monday – Marinated T-Bones with Banana Boats for dessert

Tuesday – Fire-Grilled Burritos

Wednesday – Pizza in the Woods

Thursday – Lemon Dill Grilled Fish

Friday – Campfire Potatoes and Stick-Roasted Chicken Habanero Sausages

The Preparation Shortcuts:

1. Add your frozen steaks to a zip-top bag and toss in your marinade ingredients. Your steaks will marinade while they thaw and act as extra ice for the cooler.
2. Make taco meat ahead of time and freeze. It acts as its own ice as well.
3.Pack your food in zip-top bags and carry less weight into the campsite. If convenience is more important and weight is not a factor, consider pre-measuring ingredients into separate containers so it’s ready to mix, stir and pour directly into the cooking vessel. This will save time and create less mess as your prepare your meal.
4. Foil is your friend. So many things can be cooked on or in foil. It can be used to line pans to make cleaning easier or to allow for several cooking surfaces right in a row. Let’s say you want to make pizza, need 2-3 of them but only have one pan. Lining with foil will allow you to slip the first out and start cooking the second immediately after.

The Shopping List:

2-3 t-bone steaks
1 pound ground beef
4 fish fillets or catch your own
2 pounds red potatoes
1 bunch bananas
2 lemons
flour tortillas
1 pound cheese, shredded
2 cups Bisquick mix
sour cream

Pantry Items:
garlic
olive oil
chili powder
cumin
salt
pepper
cayenne pepper
chocolate chips
marshmallows

Garden Items:
rosemary
oregano
basil
dill
thyme
tomatoes
onions

Last week from Food for My Family:

Cherry Almond Crumb Bars
And around:
Win a Hoover FloorMate
Ginger Ice Cream on Lifetime Moms
Hello on Smithfield
Blueberry Frozen Yogurt on Babble’s Family Kitchen
Lemon Blueberry Crumb Bars (or My Love of Smitten Kitchen)

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Weekly Dinner Menu: 7/19/10

Shaina — Mon, 19 Jul 2010 12:59:04 +0000

Monday – White Bean Salad

Tuesday – Apple Bourbon Smoked Pork Chops

Wednesday – Smoky Vegetarian Chili

Thursday – Poached Salmon, Snap Pea and Fingerling Potato Salad

Friday – Pork Fried Rice

The Preparation Shortcuts:

1. Make enough beans for the white bean salad on Monday to have cooked and ready for the chili on Wednesday.
2. Extra pork chops can be chopped and refrigerated until Friday for the fried rice.
3. Buy the same types of greens for the salads on Monday and Thursday.
4. Fri’s fried rice can be used as a catch-all for any vegetable leftovers throughout the week.

The Shopping List:

8 thick-cut pork chops
1/2 pound bacon
1 pound salmon
1 bunch carrots
2 lemons
1-2 pounds mixed greens
1 pound fingerling potatoes

Pantry Items:
rice
dried beans
olive oil
soy sauce
rice wine
sesame oil
Dijon mustard
maple syrup
cider vinegar
garlic
onions
sugar
salt
paprika
onion powder
cinnamon
ginger
cumin
chili powder

Garden Items:
tomatoes
bell peppers
snap peas
thyme
mint

Last week from Food for My Family:

Salmon Wellington with a Beurre Blanc Sauce
Annabel Karmel Make it Easy Feeding Set Giveaway on Babble (these are so cute and functional!)

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