Menu Plan Monday--Menu Planning

You will hear me say over and over again how important I think it is to plan your meals ahead of time (as opposed to panicking at 5:00 and running to the store or the drive thru). When you plan properly, you can go shopping once (whether it be for a week, two weeks, or longer) and know that you have everything you need to make all your meals without having to visit a store again. But, what exactly do you plan? Some people get very detailed, planning all three meals, plus snacks and desserts, for their menu plan period. For me, I have found that planning dinners for each specific day, and 7 breakfasts and lunches that can be placed on any day, is sufficient. My philosophy is that the busier you are, the more you need to plan. If you are running like crazy, even coming up with a simple breakfast at the last minute can be a challenge, and therefore should be planned and prepped ahead of time. But if your days are pretty calm, you can just make sure that you have all the ingredients you need to make your typical breakfast and lunch foods, then you shouldn't have to plan what you will have each day. I do, however, plan each day's dinner meal according to the calendar (discussed here). Dinner is a little more crucial for a couple reasons. 1) it tends to be the largest, most complex meal of the day and 2) my hubby is home for dinner and I want to make sure I am prepared with a good meal when he walks in the door. I do also take a look at the calendar and see if there are any daytime meals that I am going to want to think about ahead of time, like for example, if my husband will be home for lunch, or if we are going to be leaving early in the morning and I need a quick and easy breakfast. I also make a pot of soup every Monday, so I plan that ahead of time to make sure I have all the ingredients. I think you get the idea.

This menu plan period I did get more detailed than I usually do, because I had a bunch of recipes I wanted to try out.

Menu Plan 3/28-4/4

Monday:
breakfast~breakfast cookies
lunch~chili
dinner~apricot chicken, sweet potatoes, carrots, beer bread
dessert~cinnamon roll cookies

Tuesday:
breakfast~oatmeal
lunch~leftovers
dinner~salmon, rice, biscuits, salad
dessert~chocolate cake

Wednesday:
breakfast~biscuits n gravy
lunch~picnic of sandwiches, cheese and crackers, and fruit
dinner~baked ziti
dessert~crockpot apple crisp

Thursday:
breakfast~smoothies
lunch~mini corn dog muffins
dinner~chicken burritos, salad with Cafe Rio dressing
dessert~strawberry shortcake

Friday:
breakfast~cinnamon bun scones
lunch~asian salad
dinner~blt pizza
dessert~oatmeal cookies

Saturday:
breakfast~chocolate chip cream cheese coffee cake
lunch~tuna salad
dinner~spaghetti salad, salad, french baguette
dessert~brownies

Sunday--EASTER
breakfast~hot cross buns
appetizers~sausage balls, deviled eggs, smokin mozzarella balls
dinner~ham, cheesy potatoes, green bean bake, rolls, ambrosia salad
dessert~coconut cream pie, lemon meringue pie


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Caramel Corn

This is one of our favorite treats. It is time consuming, but easy to prepare. And when stored in a tin or a well sealed bag, you will be able to snack on it for weeks! It also makes a great gift!

Caramel Corn

1 c. unpopped popcorn kernels
2 tbsp oil
3/4 c. brown sugar
6 tbsp butter
3 tbsp corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla

Preheat oven to 300 degrees. Pop corn in an air popper (or use the old fashioned stovetop method). Place in a large bowl or pot. In a small saucepan, melt butter and brown sugar. Add corn syrup and salt. Cook over medium heat, stirring constantly, until it starts to boil. Stop stirring and allow the mixture to heat for 5 minutes. Remove from heat and stir in baking soda and vanilla. Immediately pour over the popcorn. Stir well to coat all the pieces. Work quickly so the mixture doesn't harden. Pour the popcorn onto a large baking sheet, preferably one with large rimmed edges. Bake in the preheated oven for 20 mins, stirring well after 10. Allow to cool completely, then break into pieces.

*recipe source: allrecipes.com


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Raspberry Cream French Toast

French toast is my absolute favorite food of all time. So, when I saw this variation, I HAD to try it, and it did not disappoint!

Raspberry Cream French Toast

Soften a block of cream cheese in the microwave for 15-30 seconds. Stir in a couple spoonfuls of raspberry jam. Spread some of the raspberry cream mixture between two pieces of bread. Dip in egg mix and prepare as you would regular French toast. Serve with some powdered sugar and pure maple syrup.

*recipe source: Kimmie Claypool


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Pizza Crust

We make pizza every Friday. We make lots of different varieties, but usually use the same crust to start with. It's frugal, it's easy, and it's tasty.

Pizza Crust

1/2 tsp active dry yeast
3/4 c. plus 2 tbsp warm water
3 to 3 1/4 c. flour

Dissolve yeast in water. Stir in flour. Knead on a lightly floured board. Place in greased bowl, turn to grease top. Cover and let rise in warm place until double, 1 1/2 to 2 hrs. Makes 2 large circles or 1 large rectangle. (I find the easiest way to shape the dough is to first grease a cookie sheet. Spread the dough as much as you can by hand first--try not to smoosh the dough when removing it from the bowl. When you have a basic circle or rectangle shape, place dough on pan and continue spreading out to the proper size)

Once topped, bake at 400 for about 15 minutes.

*I usually double this to make 2 large rectangles

*recipe source: Betty Crocker 1961 cookbook


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Fry Bread

I like to serve bread with dinner as much as possible, since it is an easy, healthy way to help make sure everyone is full. This is one of the simplest breads to make, and I LOVE that it takes only a few basic ingredients.

Fry Bread

3 c. flour
1 tbsp baking powder
1/2 tsp salt
1 c. water

Combine the dry ingredient and add the water. Mix and knead until smooth. Break off egg sized pieces and flatten into a circle with floured hands. Fry in a skillet with a small amount of oil over medium heat until golden brown on both sides.
For variations, you can add garlic powder, italian seasoning, or other choices.


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Coconut Cream Pie

We are not much for pie, but we all love cream pies, and coconut is my fave!

Coconut Cream Pie

Roll out one pie crust and place in 9" pie pan. Flute the edges, and prick the crust with a fork. Line with aluminum foil and place a small amount of dried beans or rice (or pie crust weights) on top of the foil. Bake for 8-10 mins at 475 degrees. Allow to cool while preparing filling.

Filling:
2/3 c. sugar
3 tbsp cornstarch
1/2 tsp salt
3 c. milk
3 egg yolks, slightly beaten
1 tbsp butter
1 1/2 tsp vanilla
3/4 c. moist shredded coconut

Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 min more, stirring constantly. Remove from heat. Blend in butter and vanilla. Stir in coconut. Pour immediately into baked pie shell. Chill for at least 1 hr. Garnish with whipped cream and toasted coconut.
*to toast coconut, spread in a thin layer on a baking sheet and cook at 350 for just a few mins. Watch carefully so it doesn't burn.

*recipe source: Betty Crocker 1961 Cookbook


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Chicken Soup

I LOVE soup. Winter, spring, summer, and fall, I will eat soup. I make a big pot up every Monday, and that way I always know I have something good for lunch all week, even if the kids are having pb&j.

This is the most basic, simplest soup around, but so yummy, and so versatile. Today, since I have leftover stuffing, I am adding that in to the finished product. YUMMO! :)

Sorry, I don't have an exact recipe (you will notice that is quite a pattern for me!)

To make the broth:
After you have cooked a chicken (see super simple instructions for cooking a chicken here), take every bit of meat off the bones. Place the bare carcass in a large pot. Cover with water. Drop in a couple whole garlic cloves, a whole carrot, a stalk of celery, a few whole peppercorns, and some salt. Heat to boiling. Once boiling, turn heat down to low and simmer, for a few hours, until the water is turned into a flavorful broth. Drain the liquid into a separate pot.

In a large skillet, heat 2 tbsp olive oil and 2 cloves minced garlic over med heat. Add 2 finely chopped carrots, 2 finely chopped stalks of celery (including leaves), and about a cup of corn. Sprinkle some thyme, salt, and pepper over the top. Stir and heat for a few mins. (You are not cooking them, just giving the flavors a chance to blend together nicely.) Add the veggies to the pot of broth. Add some pieces of cooked chicken to the broth as well. Heat to boiling. Reduce heat to medium and cook for at least an hour. (The longer you cook it, the more tender the veggies will be. )
*additional tip: if you find that your soup doesn't have enough chicken flavor, just add some chicken bouillon powder before serving.
When ready to serve, you can add noodles, dumplings, stuffing, or just serve as is with some warm bread.


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Menu Plan Monday

Every Monday I will be sharing some tips for successful menu planning. I wholeheartedly believe that menu planning is one of the most valuable tools for wives, moms, and homemakers. It will save your family SO much time and money. But starting menu planning can be a little intimidating, especially if you are starting from ground zero. Remember that planning the perfect menu won't happen overnight. It takes time to develop a system that works for you. So, each week, I will share some ideas and resources that I hope will help you implement menu planning in your home. I will also share my weekly menus as well :)

My first tip for successful menu planning is to pull out your calendar. Whether you are going to make a menu for a week, two weeks, or a month, look at your calendar and consider what you have going on each day. If you are going to be gone all day, plan a crock pot meal or something quick and easy for that evening's dinner. On the days that you are home you can plan something that takes a little longer, or a new recipe to try. Planning your meals based on what is on the calendar will save you the frustration of planning a meal, and then realizing that you don't have the time to make it, and save you the money of ending up running through the drive thru at the last minute.

Menu 2/22-2/28

Monday:
breakfast~banana pancakes
lunch~chicken and stuffing soup
dinner~beef stroganoff, salad, crescent rolls
dessert~peanut butter cup brownie bites

Tuesday:
breakfast~oatmeal
lunch~leftovers
dinner~Bajio chicken, corn, rice, tortillas
dessert~cookies n cream cake

Wednesday:
breakfast~eggs benedict
lunch~chicken salad
dinner~pork roast, red potatoes, spinach salad with orange vinaigrette
dessert~coconut cream pie

Thursday:
breakfast~cream of wheat
lunch~quesadillas
dinner~meatloaf, mashed potatoes, green beans, fry bread
dessert~frosted banana bars

Friday:
breakfast~bran muffins
lunch~tuna melt
dinner~pizza
dessert~jello

Saturday:
breakfast~raspberry cream French toast
lunch~baked potatoes
dinner~chicken alfredo, salad with creamy parmesan dressing
dessert~chocolate chip cookies

Sunday:
breakfast~cereal
lunch~go out
dinner~rubbed steak, twice baked potatoes, broccoli
dessert~caramel corn

Happy Menu Planning!


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Stuffing

Stuffing is one of my favorite side dishes, and it is SO easy (and cheap!) to make homemade. After you see how easy and yummy this is, you will never buy Stove Top again!

Melt half a stick of butter or margarine in a large skillet. Stir in 1-2 cloves pressed garlic and 2 cups chopped bread cubes.
*what I do is every time I use up a loaf of bread and all that is left is the two end pieces, I put those in the freezer. Then when I have a big bag of them, I use them for stuffing.
Heat, stirring occasionally, so that all the pieces get nicely browned. Pour into a large bowl and add 2 more cups bread cubes, 1/2 c finely chopped celery, some salt and pepper, and poultry seasoning (if you don't have poultry seasoning marjoram works nicely). Drizzle a small amount of broth or warm water over the top and stir gently. Continue to add liquid until it is as moist as you like it.
You can either use it to stuff a chicken, or bake on it's own (covered) at 350 for about 20 mins.

*recipe source: Betty Crocker 1961 Cookbook


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Super Simple Chicken

Once every couple weeks, I roast two large whole chickens. Served with lots of side dishes (like mashed potatoes, stuffing, and cornbread) , these chickens will provide us with lots of extra cooked chicken meat that I can use for additional meals later and two wonderful carcasses that we can use to make broth. (For directions to make chicken broth, see here) But, I remember the first time I went to prepare a whole chicken it was a little intimidating, so I thought I would include here simple directions for cooking a chicken. As you master this super simple process, you can experiment with different flavors to try, but here are the basics.

Place a clean large roasting pan on top of the stove and preheat the oven to 375. Pull all of the insides out of the chickens, and rinse inside and out (you should be able to run water completely through the inside cavity of the chicken and have it come out clear). Place the chickens in the roasting pan (I usually do one breast side up and one breast side down). Pat dry with a couple paper towels. Sprinkle both chickens with some seasoned salt or garlic salt. Cut a stick of butter in half, and place a half over each chicken. Place in oven. Baste with the drippings from the bottom of the pan every 30 mins.

The rule for chicken is 20 mins per pound, but it gets a little trickier when you are making two. I usually cook 2 chickens, about 4 1/2 pounds each, for a little over an hour and a half. Best bet, use a meat thermometer and cook them until they are 165 degrees. If you don't have a meat thermometer, make sure that if you pierce the largest part of the breast, that the juices come out clear.

That is it. Super simple, and a very inexpensive main course to feed a crowd. Remember to save that carcass so you can chicken soup later!

Here is the final product with all those wonderful side dishes.











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White Sauce

You will see me reference white sauce in SO many of my recipes. My Betty Crocker 1961 cookbook says that basic white sauce is essential to master for a good cook, and I couldn't agree more. I used to hate when I found recipes that call for a can of "cream of whatever" soup, but now I just substitute one batch of this super simple, more natural, healthier, much more frugal sauce. It is so versatile, you can add any flavor you want. And you can play with the amount of milk to make it thicker or thinner. As you will see in many future posts, basic white sauce is the base for many delicious meals.

White Sauce

Thin: 1 tbsp butter, 1 tbsp flour, 1/4 tsp salt, 1/8 tsp pepper, 1 c. milk
Medium: 2 tbsp butter, 2 tbsp flour, 1/4 tsp salt, 1/8 tsp pepper, 1 c. milk
Thick: 4 tbsp (1/4 c.) butter, 4 tbsp (1/4 c.) flour, 1/4 tsp salt, 1/8 tsp pepper, 1 c. milk

Melt butter over low heat in a heavy saucepan. Use a wooden spoon for stirring. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly (less than a minute). Remove from heat, stir in milk. Return to heat--increase heat to medium--and bring to a boil, stirring constantly. Boil 1 min.

Makes one cup. Easily multiplied.

*recipe source: Betty Crocker 1961 cookbook


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Pie crust

Every Thursday, I try to do some food prep. Things that I can make ahead of time that will help me in preparing meals later. Pie crust is a big one. I make up one or two of these recipes. Wrap each crust in plastic wrap and place all of them in a freezer storage bag. Then when I want to make pie, I just take one out of the freezer in the morning and it is ready by dinner prep time.

Pie Crust

5 C. flour
2 tsp. salt
1 1/3 c. shortening (I prefer lard)
1 c. cold water (stick in the freezer for a couple minutes)

Makes 4 crusts.


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Simply Perfect Mashed Potatoes

Mashed potatoes are cooking 101. Every cook should know how to make mashed potatoes. Once you get it down, they really are super simple, but I know it can be intimidating for a new cook. Well, maybe that was just me. But in case anyone else out there has ever had undercooked, lumpy, sticky, soupy, or flavorless mashed potatoes, this post is for you. ;)

Bring a big pot of water to a boil. Peel 6 russet potatoes and cut into small, uniformly sized pieces. Place in pot of boiling water and boil for 20-30 minutes. The smaller the pieces, the less time they will have to cook. You can test by taking out one of the largest pieces and piercing with a fork. If it crumbles apart upon being pierced, they are ready. Undercooked pieces will result in lumps so this is a crucial step. Drain water. Place potato pieces into a large bowl. Throw in a generous dollop of butter, sprinkle with salt and pepper, and splash in some milk (start with a small amount and add more if needed). Now, you are going to get that handy dandy potato masher we all have with our utensils, but never use. Use it! DO NOT mix your potatoes with an electric mixer, that will make them sticky. Use some good old muscle power and mash those potatoes until smooth, adding more milk if necessary. If you cooked the potatoes long enough, they should mash real easy. Taste and add more butter or seasoning if desired. You can also add a couple tablespoons of cream cheese (at room temperature) for added creaminess.


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Bread Crumbs

There are certain things that I will absolutely never understand people buying in the store. Like cinnamon sugar. Really? Come on people. Mix sugar and cinnamon together and save yourself 3 dollars! Bread crumbs is another one. Who in their right mind would buy crumbs made of the same exact bread that you have sitting on your kitchen counter?! Well, I guess someone who doesn't know how easy it is to make them yourself!

There are a few ways you can do it. You can take your bread pieces and toast them. Then crumble with a rolling pin or food processor. You can store the bread crumbs in a canister, or in the freezer. OR you can do what I do. Easier to make and store. We don't eat the end pieces of a loaf of bread, so once the rest of the loaf is gone, I will take the ends, still in the package and put them in the freezer. (I have a large ziploc bag that I put them in) Then when I need bread crumbs, I take out a couple pieces, and crumble them up while still frozen. (Since they are frozen, they crumble right apart) Instant bread crumbs. I bet you had no idea it was really that easy. Easy, and it will save you a handful of money too!



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Fry Sauce

Yesterday, I shared with you how to make homemade french fries. Just about the only thing that could make the homemade fries more delicious is topping them with this homemade fry sauce. Fry sauce is basically just ketchup and mayo, but there can be lots of variations on how to dress it up. This is how I make mine. Sorry that I don't have exact measurements, you will have to eyeball it.

About equal parts:
Ketchup
Mayo

Throw in a few splashes each of:
Worchestershire sauce
White vinegar

A couple spoonfuls of sweet pickle relish

Taste and add more of anything to taste.

*You can also add some chili powder or Tabasco sauce to spice it up a little


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Homemade French Fries

One night when I was serving something that I normally would serve with a bag of frozen french fries, I realized that we didn't have any! Let me tell you, one good thing about only having one vehicle for the family (which was at work with my husband and not available to me) is that it forces you to make do with what you have! So, sure enough, I thought, "I can make homemade french fries. After all, it's just potatoes, oil and salt." And not only were they easy, they were GOOD! You could, like, actually taste the potato flavor! They were so good I may never buy frozen ones or go through the drive thru again. (Aw, who are we kidding, sometimes you just gotta go for the golden arches!)

ANYWAY, here is how super easy it is to make them.

Heat about 1 1/2 inches of oil over med-high heat in a skillet. (If you have a deep fryer, good for you) Wash, peel, and cut potatoes in strips (cut in half horizontally, then vertically, then cut each fourth into matchstick like pieces) The smaller the pieces the faster they will cook. Dump potato pieces into the hot oil. Cook, moving the pieces around the pan occasionally, until golden brown. Make sure to watch for smaller pieces cooking faster. Remove with a slotted spoon or tongs onto a paper towel lined plate to drain. Salt generously before serving.


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Tartar Sauce

I have never bought tartar sauce in my life. It is SO simple to make!

1 c. mayo
juice of 1/2 lemon
1 garlic clove, pressed or finely chopped
a couple spoonfuls of relish

That's it!


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