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’m wishing it was still last Sunday, walking around the lake. Living. Unfortunately, it’s not, and there’s lots to do this week, so I best get started. Do you have any fun or exciting plans for this last week in April?
Monday – Bacon-Wrapped Beef Tenderloin
Tuesday – Asparagus, Spinach, and Feta Cheese Frittata
Wednesday – Crockpot Chicken and Red Quinoa
Thursday – Black Pepper Beef Stir-fry
Friday – Eggs Florentine with Hollandaise
The Preparation Shortcuts:
1. Buy a whole beef tenderloin rather than individual steaks. The price per pound is much cheaper. Ole even shows you how to butcher it.
2. Use the scrap pieces of tenderloin and save them for Thursday’s stir fry.
3. Use any leftover vegetables from the week in the stir fry. This way you aren’t wasting any.
4. Leftover egg yolks from the frittata become the hollandaise for Friday’s meal.
The Shopping List:
1 whole beef tenderloin
2 chicken breasts
6 large carrots
1 bunch asparagus
2 green or spring onions
1 bell pepper
1 pound baby spinach
8 ounces artichoke hearts
1 cup red quinoa
1/3 cup Parmigiano-Reggiano
1/4 cup feta
salt and pepper
Last week from Food for My Family: