Today’s post is brought to you by my personal cookie monster.
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.
Monday – Blackened Salmon, steamed rice, green beans
Tuesday – Chicken Fried Rice with Cream Cheese Wontons
Wednesday – Corned beef with boiled potatoes and cabbage, naturally.
Thursday – Spicy Salmon Fettucine Alfredo with Asparagus
Friday– Corned beef hash topped with fried eggs and roasted green peppers
The Preparation Shortcuts:
1. Make extra salmon on Monday and store in an airtight container to toss with the fettucine alfredo on Thursday.
2. Make extra rice on Monday (4 or 8 depending on size of your family) for use in Tuesday’s fried rice. You need the rice to be cold anyway, and it is easy to just make extra.
3.Add a few extra potatoes to the boil on Wednesday and then set them aside for your breakfast as dinner Friday along with the leftover corned beef.
4. Dice both the potatoes and the corned beef before storing them in the fridge. This way there won’t be as much prep work on Friday.
The Shopping List:
2 pounds salmon
2-3 pounds corned beef
3 chicken breasts
12 wonton wrappers
3-4 pounds Yukon Gold potatoes
2 cups mushrooms
2 cups fresh bean sprouts
1 bunch asparagus
1 pound green beans
1 small bunch scallions
1 bunch flat-leaf Italian parsley
1 knob fresh ginger root
1 pound fettucine pasta
1 cup Pamigiano-Reggiano cheese
1/2 cup Romano cheese
1 cup heavy cream
4 ounces cream cheese
salt and pepper
Last week from Food for My Family: