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 head out this week to Nashville. I’d like to say this meant I’ve been planning ahead and making sure the family will be fed, but I really just started thinking of it last night. Still, I’m trying to not leave them completely high and dry, so I will be shopping and whipping up a few things that should be easy for them to throw together or pop in the oven. If they’re lucky, I’ll leave a few snacks for lunches and after school as well.
Monday – Glazed Ham with Spinach and Feta Macaroni and Cheese
Tuesday – Brick Chicken
Wednesday – Egg Sandwiches with Cream Biscuits
Thursday – Bean, Bacon and Ham Soup
Friday – Chicken Pot Pie with Biscuit Crust
The Preparation Shortcuts:
1. Leftover ham will top off the egg sandwiches wonderfully and just needs to be reheated. Virtually no cooking time. The ham bone became a part of the easy soup that will grace the table later in the week.
2. The leftover chicken gets used up in Friday’s pot pie meal, so strip it off the bones and then make broth for the same recipe with the carcass.
3. Cream biscuits can be made ahead and then frozen for both the egg sandwiches and the chicken pot pie. Perfect for leaving for the family.
4. Think outside the box on the chicken pot pie. It doesn’t have to be carrots and peas. Look at the vegetables you have in the fridge left from the week and use them up, like leftover spinach.
The Shopping List:
1 whole roaster chicken
4 ounces thick-cut bacon
1 bunch carrots
1 celery bulb
16 ounces spinach
1 bunch fresh parsley
8 ounces cheddar cheese
6 ounces feta cheese
salt and pepper
Last week from Food for My Family:
Breaking a Picky Eater: A New Series
Game Day Chicken Wings from Deliciously Organic
National Oatmeal Month: Oh the Things You Can Do
Babble’s Family Kitchen:
Get Your Kids to Eat Fruits and Vegetables
15-Minute Meal: Easy Udon Noodle Miso Soup
Homemade Girl Scout Cookies: Do-Si-Dos