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.
“It looks like somebody’s got a case of the Mondays.”
Hey, Monday. Thanks for showing your face. I could have used an extra 6 hours of weekend. Let’s keep that in mind as we head toward the next one, mm-kay?
I’m flying solo at the end of this week, which should be interesting, especially when you consider everything else going on with basketball tournaments and school carnivals. If anyone wants to find me, I’ve been stampeded by a herd of fun-hungry kids in search of raffle baskets and the carnival game to rule them all.
Monday – BBQ Ribs (thanks, sweetie!)
Tuesday – Roast Turkey Breast and Balsamic Brussels Sprouts
Wednesday – Butternut Kale Risotto
Thursday – Turkey, Avocado and Sprouts Sandwiches
Friday – Butternut Squash Soup with Bacon and Sage
The Preparation Shortcuts:
1. Buy a turkey breast on the bone. Cook it and eat. Separate leftover meat into two meals. One with nice slices for sandwiches. One of scraps to turn into soups, turkey salad for lunches or a weekend meal.
2. Make stock with the turkey carcass. Use some for soup. Use the rest for risotto.
3. Roast a giant butternut squash so you have plenty for soup and plenty for risotto. Ignore your family when they wonder why their food is orange all week.
4. Bacon gets used in both sandwiches and soup. Broth in soup and risotto. Turkey twice.
Last week from Food for My Family:
Babble’s Family Kitchen:
Transitioning Baby to Solid Foods: The When, What and How
7 Ways to Get Your Buffalo Chicken Dip On
Magnolia’s Valentine’s Day Offerings
Making the Perfect Cup of Winter Tea
Sometimes Breakfast Is Best: Buttermilk Pancake Recipe
Valentine’s Day Crème Brûlée
Can Chicken Nuggets be Healthy?