Weekly Menu Plan: Raspberry Vanilla Bread Pudding Guest Post

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 have a cold. As a result, I’m slowly crawling through my inbox while constantly sipping my favorite Mighty Leaf blends, all while wrapped in the thickest blanket I could find. Perfect for colds: soups, hot peppers and strong flavors and warm, comforting desserts. I shared one of my favorite desserts, a raspberry vanilla bean bread pudding, over on GoodLife Eats the other day. It’s definitely one worth trying, and it’s the perfect way to use up stale bread.

Monday – Butternut Squash and Bacon Risotto

Tuesday – Stir Fry Ginger Beef

Wednesday – Ginger and Cilantro Baked Tilapia

Thursday – Butternut Squash Soup with salad

Friday – Pizza, pizza! on Herb and Garlic Flatbread

The Preparation Shortcuts:

1. Butternut squash can be large, so find a big one. Use half for the risotto and half for the soup.
2. Ginger plays a part in both the stir fry and the tilapia. Chop up enough for both the first night and store in a small container with a damp piece of paper towel until the next day. Prep work already started.
3. Make plenty of rice on Tuesday and store for Wednesday’s dinner. To reheat, simply add in a bit of water and warm over low heat, stirring frequently.
4. All leftovers are fair game to top pizzas. Bacon bits, delicious. A stir fry pizza, why not? Clean out the fridge and see what kind of fun combos you come up with.

The Shopping List:

1 1/2 pounds tilapia fillets
1 1/2 lb top sirloin steak
1/2 pound thick cut bacon
1 large butternut squash
spinach or romaine and salad fixings
2 jalapenos
2-3 hot chilies
thyme sprigs
1 shallot
1 large ginger root (4 inches or so)
1 large bunch cilantro
1 bunch scallions (8-10)
2 oz dried shiitake mushrooms
1/4 cup Parmesan

Pantry Items:
garlic cloves
brown sugar
brown rice
arborio rice
vegetable oil
olive oil
soy sauce
white truffle oil
white wine
sesame oil
rice vinegar
chile pepper flakes
dried oregano and basil
salt and pepper

Last week from Food for My Family:

Mini Lemon Dill Cheesecakes with Lox
On Lifetime Moms:
Foods to Speed Labor Along
On Babble:
Easy Udon Noodle Miso Soup: 15-Minute Meal
Raspberry Cheesecake Bites
Chili Bowl: Favorites for Tonight

For more menu plans visit OrgJunkie.

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  1. That bread pudding looks so comforting and warm. My husband would want to put English custard all over the top. Get well soon, Shaina!

  2. Your organization never ceases to amaze me! Fantastic list and picture and menu!

  3. How comforting! Hope you are feeling better soon!

  4. Sending get well wishes your way love!

  5. Feel better soon! The bread pudding looks sumptuously delicious 🙂

  6. Now I’m really hungry for some fresh summer raspberries! This looks delicious, and the photo is beautiful.

  7. Beautiful planning – I will go and check out your guest post as it looks and sounds lovely.

  8. Just checking my comment love as it is wrong…

  9. You menu looks wonderful! I am inspired by the butternut squash bacon risotto – allergy-friendly for my little guy and will be a big hit with my “big guy” too (haha). Thanks, Shaina!

  10. I am so impressed by how organized you are… Perfect!

  11. made Friday Night Pizza using your flatbread recipe….oooo, oooo, oooo! Not only did it taste spectacular the entire kitchen smelled of wonderful garlic and herbs! I had trouble using the 5 cups of flour though…possibly only used about 3 1/2….but it was wonderful….thanks!

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