Lack of a Menu Plan

Lately I have strayed from using a menu plan.  I am attempting to plan supper on the actual day in the morning however.  This week is a little crazy with a lot of cleaning for a birthday party and appointments so I imagine my crockpot might get out of the pantry again.

I know this method wouldn’t work for everyone but I have a very well stocked food supply in my home.  It is such a blessing to be able to dig through my two freezers or hunt through my pantry or basement shelving to find almost anything I am looking for.

As for tonight we will be grilling pork chops and enjoying homemade potato salad.  For dessert we are taking a rhubarb cake along to boy scouts.  I think I can do that guilt free knowing we are cleaning ditches tonight.

Do you use a menu?  If not how far out do you plan your meals?

Menu Plan Monday: March 21

mpm3 300x151 Menu Plan Monday: March 21

Another week is here and I have been working really hard on organizing the food supply here at home.  Our small freezer was on it’s last leg and we replaced it this past week.  One great thing about that was I was forced to take inventory and organize what went into the new freezer.  We have plenty of meat and making a menu this week should be a breeze.

Monday:  Easy Chicken & Dumplings

Tuesday: Hoisen Noodles & Stirfry

Wednesday: Supper Out

Thursday: Spaghetti & Garlic Bread

Friday: Pizza Night

Saturday: Enchiladas with Spanish Rice & Beans

Sunday: Grilled Cheese & Tomato Soup

Menu Plan Monday: February 28

My family has been having some challenging times as of late and I have lost track of order in my home.  This week I am going to work on a menu plan just to try to get control of an area.  Having a menu plan makes for a stress free meal time.  It also forces me to look ahead at what evening activities we have planned for the week.

mealplanmonday v1 Menu Plan Monday: February 28

Monday: Enchiladas with Spanish Rice

Tuesday: Spaghetti with Garlic Parm & Herb Bread

Wednesday: Crockpot Chili

Thursday: Stirfry & Crab Rangoons

Friday: Grilled Chicken Breast & Gnocchi with Tomato Sauce

Saturday & Sunday: Road Trip food!

Menu Plan Monday: January 10

I am not going to plan my menu this week because I am still working on learning how to use an exchange program.  In attempts to eat healthier this is the approach I really want to try.  I feel it will keep my calories under control and help me choose a balanced intake.  What are you eating this week?

Gifts Cooks Love and MPM

gifts cooks love Gifts Cooks Love and MPMAs a cook and food lover one of the best gifts I can give or receive is that pertaining to food.  Gifts Cooks Love Gifts Cooks Love and MPM by Diane Morgan is going to be a great gift on it’s own but may be just the item you are looking for to help you give some frugal gifts from the kitchen.  While many recipe books offer gift ideas not all are going to give you the details and wondrous pictures that Gifts Cooks Love provides.  Between the covers you will find gifts that are canned, dried, baked and smoked.  Some of the ideas are common while others are extraordinary and bound to show someone you really care a lot.  To top it off Diane gives you plenty of packaging ideas as presentation is half of the gift.  One of my favorites is the Mexican Drinking Chocolate.  Seriously a warm drink and a book are great on a winter evening.

Mexican Drinking Chocolate

Irresistible, especially on a cold winter’s day, this hot chocolate drink is deeply rich, vanilla-perfumed, and chilecharged— an ideal gift for friends who ski, snowboard, or ice skate. You make the decadent base, pour it into jars, and refrigerate until it sets like a firm ganache. Tie the decorative jars with ribbon and attach a recipe card. Spooned from the jar into a warm mug, the chocolate is stirred with hot or steamed milk for an indulgent, après-ski treat by the fire—a cozy, delicious gift.

Ingredients for Mexican Drinking Chocolate

1¼ pounds (20 ounces) bittersweet chocolate (61 to 66 percent cacao), finely chopped

2¼ cups heavy (whipping) cream

2 soft, plump whole vanilla beans, split and scraped

2 teaspoons ground cinnamon

½ teaspoon ground chipotle chile powder

¼ cup light corn syrup

½ teaspoon almond extract

Implements

Four (½-Pint) Decorative Glass Jars with Tight-Fitting Lids, Kitchen Scale, Cutting Board, Chef’s Knife, Large Heatproof Glass or Stainless-Steel Bowl, Measuring Cups and Spoons, Paring Knife, Medium Saucepan, Silicone Spatula

Instructions for making Mexican Drinking Chocolate

  1.  Wash the jars, including the lids, in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher; wash the lids by hand.
  2. Place the chocolate in a large heatproof bowl. Set aside.
  3. In a medium saucepan over low heat, bring the cream, vanilla beans (seeds and pods), cinnamon, and chipotle chile to a boil, stirring frequently. Remove from the heat. Using a silicone spatula, press the vanilla pods against the side of the pan to remove any remaining seeds and cream. Discard the pods.
  4. Immediately pour the cream mixture over the chocolate, stirring constantly until the chocolate is completely melted and smooth. Add the corn syrup and almond extract, stirring until incorporated.
  5. Pour the chocolate ganache into the prepared jars, dividing it evenly and leaving ½ inch headspace. Wipe the rims clean and secure the lids. Label and refrigerate.

Onto my menu plan for the week.  As Christmas draws nearer it seems things keep getting busier.  Eating well gets more important as the goodies pile on.

Monday:  Grilled Chicken, Bacon & Swiss Burgers with Green Beans

Tuesday:  Broccoli Cheese Soup & Ham Sandwiches

Wednesday:  Pizza

Thursday:  Enchiladas with Spanish Rice

Friday: Chicken and Bowtie Pasta Primavera

Saturday: We will be eating out with friends

Sunday:  Meatloaf and veggies

A PDF of Gifts Cooks Love was provided for review purposes by RM Public Relations.