Can you guess what we’re doing? If you guessed that we’re starting seedlings, you’re right! Our yard may be completely covered with snow still, but we’re getting our plants going so they’ll be ready when the thaw comes. We’ll be going through the process here, so be sure to check back to watch our garden grow!
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 – Shepherd’s Pie with Cauliflower Purée, side salad
Tuesday – Roasted Chicken and Bread Salad
Wednesday – Beef Enchiladas with guacamole, salsa and chips
Thursday – Irish Chicken Salad on Soda Bread, fresh fruit
Friday – Chicken Barley Soup with stock from boiling down the chicken carcass from Tuesday and soda bread from Thursday
The Preparation Shortcuts:
1. Brown all the ground beef on Monday and set aside 1 pound for the enchiladas.
2. On Tuesday, roast two chickens. Save the meat from one chicken for the chicken salad on Thursday and half of the meat on the other chicken for the soup on Friday.
3. Remove the meat from both carcasses and simmer with leftover vegetable ends and waste to make a broth. Use the broth for the enchiladas on Wednesday and again for the soup on Friday.
4. Make a double batch of soda bread or make them into rolls to accompany Friday’s soup.
The Shopping List:
3 pounds ground beef
2 roaster chickens
salad greens
fresh herbs
1 tomato
1 large head cauliflower
3 cups corn
1 Granny Smith apple
2 stalks celery
1 bunch scallions
16 ounces carrots
fruit of choice
8-10 corn tortillas
1 loaf bakery bread
1 small can chipotle chilis packed in adobo sauce
anise seeds
1/2 cup cream
1 quart buttermilk
1-1/2 cups shredded cheddar/pepper jack cheese
Pantry Items:
olive oil
white vinegar
flour
sugar
baking soda
barley
garlic cloves
onions
cumin
oregano
chili powder
cumin
thyme
sage
caraway seeds
salt and pepper
butter
raisins
pine nuts
mayoLast week from Food for My Family:
Ahhhh, spring gardens! Today is the first real chance we’ve had to get outside – it’s been crazy cold for Florida so everything’s off schedule. Can’t wait to have tomatoes growing in my backyard again.
.-= Angela´s last blog ..March Menu, Take Two =-.
mmm this whole mealplan sounds yummy! Shepherd’s pie is one of my all time favs!
Have a great week!
.-= Heather´s last blog ..Monday Meal Plan =-.
I love Shepherd’s Pie, too. Did you know that it’s Cottage Pie if it’s made with beef and Shepherd’s Pie when made with lamb? Either way, yum! I haven’t tried it with cauliflower puree.
We have shepherd’s pie on our menu this week as well. Or at least a version of it anyways, as I think I only have ground turkey and not beef in the freezer.
Sounds delish. The last of our snow is gone thanks to a week of temps near 50°-60°. Spring is in the air. Finally.
.-= Nancy´s last blog ..starting a new week with a full cup =-.
I’m visiting from MPM. Your blog is beautiful and your menu sounds delicious. I like the way you plan your prep ahead. I do that in my head, but writing it down would probably be helpful.
Bon Appétit!
.-= Robin´s last blog ..Links for 2010-03-07 [del.icio.us] =-.
I would love for you to join me for Crock Pot Wednesday this week at Dining With Debbie. Mister Linky will be up Tuesday evening for you to link up. Thanks for sharing your menu with all of us. Have a great week.
I checked out the chicken salad…will be giving that a try very soon!
.-= darnold23´s last blog ..MENU PLAN MONDAY – March 8 =-.