Saving Green by Meal Planning

Meal Plan Photo

Click Here for a Shopping List for the Following Recipes

This week’s menu has 2 cabbage dishes because my winter CSA has been blessing us with cabbage.  I will actually be using a Napa cabbage in the pasta dish. 2 of the recipes are made in the slow cooker and the others require less than 45 minutes to cook

Be sure to check out my Shopping List PDF.  I organize my list on a chart by recipe Why?  Well, sometimes I decide that I don’t want to make a recipe or I can’t find a main ingredient and by listing them by the recipe I avoid buying items that I don’t need.  The list is also to my blog reader’s advantage because if you don’t like some of recipes I use you can plug in your own in recipe in that spot.

Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Beef Stew
Wednesday: Penne with Cabbage from the September 2013 issue of Everyday with Rachael Ray
Thursday: Roasted Pork Tenderloin with Slaw.  Check out the slaw recipes I have 3 different types using celery, celery root (celeriac) or cabbage.
Friday: Go out to eat!
Saturday: Butternut Squash Risotto from the December 2013 issue of Family Circle.  Have it with a spinach salad.  Just make sure to save a cup of spinach for the stuffed squash on Monday.
Sunday: Middle Eastern Chicken and Lentils
Monday: Sausage Stuffed Squash

Saving Green by Meal Planning

Meal Plan Photo

Click Here for a Shopping List for the Following Recipes

This week’s menu utilizes the last of the turkey from Thanksgiving (the soup brings out the best of all those little stubby pieces that no one wants to put on their sandwich).  The feature meal is latkes for Hanukkah, even though our family is Christian we like latkes too. Also, 3 of the 6 recipes are made in the slow cooker to decrease with the stress of Christmas shopping and concerts, at least dinner will be made in the morning.

Be sure to check out my Shopping List PDF.  I organize my list on a chart by recipe Why?  Well, sometimes I decide that I don’t want to make a recipe or I can’t find a main ingredient and by listing them by the recipe I avoid buying items that I don’t need.  The list is also to my blog reader’s advantage because if you don’t like some of recipes I use you can plug in your own in recipe in that spot.

Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Sweet Potato Latkes and Apple Latkes  that were in Sunday’s Parade Magazine
Wednesday: Leftover Turkey and Bean Soup
Thursday: Carne Guisada from December 2013 issue of Taste of Home
Friday: Create Your Own Frittata
Saturday: Slow Cooked Coconut Chicken from December 2013 Taste of Home
Sunday: Fettuccine with Spicy Sausage and Cabbage Ribbons from April 2013 issue of Food and Wine.  I use this Italian Sauce in place of the tomato sauce in the recipe.

Saving Green by Meal Planning

Meal Plan Photo

Click Here for A Shopping List for the Following Recipes

Here are the recipes I’ll be cooking in our house this week. Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Stuffed Peppers & Swiss Chard Au Gratin from Everyday with Rachael Ray
Wednesday: Brown Ale Braised Chicken from Oct. 2012 issue of Better Homes and Gardens
Thursday: Baked Pasta Shells from Nov. 2013 issue of All You.  I saved a quart of this Italian Sauce from the past weekend to use in this recipe.
Friday: Squash and Lentil Stew from Oct. 2012 issue of Family Circle need to use up the rest of the lentils?  Try this delicious salad: Hearty Barley and Cauliflower Salad with Manchego and Salami from the Nov 2013 issue of Real Simple Magazine
Saturday: Shrimp Scampi with mixed green salad.
Sunday: Smoky Pork Tenderloin

Saving Green by Meal Planning

Meal Plan Photo

Click Here for a Shopping List of the Following Recipes

Here are the recipes I’ll be cooking in our house this week. Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Homemade Chicken Noodle Soup with Grilled Cheese Sandwiches
Wednesday: Butternut and Parsley Penne from the Oct 2013 issue of Everyday with Rachael Ray
Thursday: Sausage & Lentil Soup from the Oct 2013 issue of Everyday with Rachael Ray I’ll be  buying a pound of lentils and using some for this recipe and some for a recipe next week.
Friday: Hearty Barley and Cauliflower Salad with Manchego and Salami from the Nov 2013 issue of Real Simple Magazine
Saturday: Coq au Riesling from the Oct. 2013 issue of Food & Wine Magazine
Sunday: Italian Sauce and Meatballs I’ll be making a double batch of this and making a Lasagna with it on Tuesday.

Along with the meals we will need a few snacks and some biscuits.  I will be baking a batch of these hearty Apple Oatmeal Muffins from the Sept. 2013 issue of All You magazine

Buttermilk Biscuits from the Oct. 2013 issue of Food & Wine Magazine

And finally a PB&J Snack Mix consisting of the following:
1 big bag pretzels or 1 box Ritz Bits crackers
1 (12 oz.) bag peanut butter chips
1 (12 oz.) bag dried fruit of choice usually blueberries or cherries

Mix together in a large bowl. Store tightly sealed.

No Menu This Week

We have a freezer full of freezer meals from the past 8 weeks and we will be eating those. I also have a Beef Brisket brining in the fridge to make Corned Beef for St. Patrick’s Day.  If you buy one already brined from the store try this easy slow cooker method to cook it. I am baking some bread this week and I will post those recipes as I make them.

Cream of Wheat with Strawberries and Chocolate Chips. A heavenly breakfast

March Meal Plan 1

I have hit a wall with my recipe planning. This time of year is difficult for me, produce that is in season around here is limited. Recipes in magazines call for zucchini and summer squash which are still quite expensive here. Right now produce in our grocery stores that are at least produced in the USA are: apples, strawberries, some citrus, peppers, asparagus, leafy greens, potatoes (which are starting to be a little squishy), mushrooms, onions, broccoli, cauliflower, and carrots.

If I had to rely on produce in a 100 mile radius I am not sure I would find much. Storage vegetables are at the end of their life spans, spring greens won’t start popping up until next month, and berries won’t be available until the end of May/first part of June. Since we moved here last summer we were not able to can, freeze, or store any food from our own garden; which has been a real hardship for us. This summer will be different. So here is my menu for the week; I tried to jazz it up a bit with some hot peppers.

Recipes March Meal Plan 1

March Meal Plan 1 Shopping List

Monday: Jalapeño Popper Chicken
Tuesday: Round-Up Beef Chuck Steak
Wednesday: off
Thursday: Lemony Penne Broccoli
Friday: off
Saturday: Poblano Cream Pasta with Shrimp
Sunday: Chicken Cacciatore
Lunch: Egg Salad Sandwiches
Breakfast: French Toast
Snacks: Bake Sale Lemon Bars

Bok Choy Salad

Probably my favorite salad, this crispy, crunchy one is the perfect compliment for Fancy Sherried Chicken Breasts and San Francisco Chops, or any spring/summer grill out. Also, great alone as a snack.

This makes a very large salad, therefore I store the topping in an airtight container, the dressing can be stored in a small pourable container, and the cut up greens can last 3-5 days if refrigerated properly. When I want some I just pull out all 3 and mix them into the serving size I want.

Ingredients:
Topping:
½ cup butter
2 tablespoons sugar
½ cup sesame seeds
2 (3 ounce) packages ramen noodles (uncooked, broken up, & do not use seasoning packs)
1 (3 ounce) package sliced almonds
Dressing:
¾ cup vegetable oil
¼ cup red wine vinegar
½ cup sugar
2 tablespoons soy sauce
Salad:
1 (2 lbs.) bok choy
4 stalks green onions with tops
Preparation:
1. In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
Brown and set aside to cool. After cooled, break up and set aside in small bowl.
2. Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
3. Mix vegetable oil, red wine vinegar, sugar, and soy sauce.

DO NOT MIX THIS SALAD TOGETHER UNTIL YOU ARE READY TO EAT IT
Just prior to serving the salad, mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.