Weekly Dinner Menu: 5/10/10

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.

For Mother’s Day we stayed home. The final raised-bed garden box was constructed. I chanced fate and planted my 25 strawberry plants. The raspberries were moved to their new permanent home. Confetti was made by coloring and cutting sheets of paper. A window sign made from cutout letters and craft supplies. Homemade root beer floats were consumed. We ate leftover taco fixings on a bed of greens. I swept the floor no less than 5 times. I did the dishes twice. I wouldn’t have it any other way. Happy Mother’s Day one day late.

Monday – Vietnamese Pork Pho

Tuesday – Grilled Asparagus and Spinach Salad

Wednesday – Chicken Fried Rice

Thursday – Creamed Chard and Spring Onions with pasta and chicken

Friday – Spinach Ricotta Quiche

The Preparation Shortcuts:

1. Grill extra chicken for the fried rice. It can be tossed in with the creamed chard and the pasta on Thursday.
2. Make extra rice on Tuesday and place it in an airtight container for the fried rice on Wednesday. It needs to be cold for fried rice anyway, so making it ahead is a great time-saver.
3.Leave the less-than-perfect spinach to be tossed into the quiche on Friday. It’s all getting wilted and cooked anyway, so imperfections aren’t as noticeable as they are when you eat it in a salad.
4. Looking for more meat? My husband can’t have a meal without meat to save his life. Simply add it on the side. For the quiche, offer up some breakfast sausage links or bacon. Serve the salad with a side of petite grilled steaks for the carnivore in the family.

The Shopping List:

2 pounds pork picnic roast
1 whole roaster chicken or 5 breasts
1 piece of ginger, 8 inches
1 bunch cilantro
1 pound baby spinach
1 pound Swiss chard
2 small or 1 large bunch asparagus
5-6 spring onions
2 cups mushrooms
4 cups bean sprouts
1 red onion
1 lemon
1 lime
fish sauce
1 pound dried rice noodles
1 unbaked pie crust
1 cup heavy cream
8 ounces cheddar cheese
8 ounces ricotta cheese

Pantry Items:
chicken broth
sesame oil
soy sauce
rice wine
white wine vinegar
star anise
flax seeds
salt and pepper

Last week from Food for My Family:

Grilled Artichokes and Easy Garlic Aioli
You’ll have to forgive me. I was supposed to post a fish recipe, but the fishery was covered in oil, so I’m not posting it. Boo.
I baked and cooked all weekend to make up for it.

For more menu plans:


  1. What a delicious sounding menu plan! I’m adding you to my Blogs I Follow list to check back throughout the week! (Found you at org junkie today)
    .-= Michelle´s last blog ..Menu Plan Monday 5/10 – 5/16 =-.

  2. Hope you had a nice Mother’s Day. Love that asparagus salad!
    .-= Maria´s last blog ..2peas3-0 =-.

  3. This menu plan looks delicious. I love how you incorporate nutrient dense veggies – chard and spinach. The ricotta is making my mouth water. Thanks for putting together the shopping list too. That’s a huge help.

  4. Cheryl W. says:

    I have been making Vietnamese Pork Pho for about a week or so. I got the recipe from Rachael Ray. While it is great, my daughter says it is missing some kind of spice (she is 16 and now she thinks she is Pho expert). Anyway, I think it has to be the Star Anise. I am going to try your version next and see if that is in deed what is missing. My kids are crazy about Pho. We all could eat it everyday. Thanks for posting the link to the recipe.

    Oh we also added fresh basil and mint to the herbs to add in.

  5. I love the sounds of the Pho! Thank you for the idea…I’m going to make that for my kids this weekend as we’re expecting nothing but rainy skies (seems like a good rainy day food to me).
    .-= Jan (Family BItes)´s last blog ..Rhubarb Buttermilk Mini-Muffins =-.

  6. Thank you for including me in your roundup!
    .-= Alice´s last blog ..Samoa Blondies =-.

  7. I always read ‘making extra/planning ahead’ ideas in food magazines and wonder if anyone actually makes them work in real life. You’ve done a great job 🙂 I found you via Pioneer Woman and your blog is great!

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