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.
This weekend we took the kids on a walk around the lake near our house. I pretended that the laundry was gone and the pile of work due the next day was finished. I baked cookies and muffins, and I still made it to bed before 1:00 a.m. (huge accomplishment for me). How was your weekend?
Monday – Asian Chicken Salad
Tuesday – Lemon Quinoa Salad with Feta and Wilted Spinach
Wednesday – Chinese Broccoli Beef Noodle Stir Fry
Thursday– Spinach Ricotta Gnocchi
Friday – Lemon Chicken Pasta Salad
The Preparation Shortcuts:
1. Buy a bunch of organic spinach and one other lettuce variety. Use a portion of the spinach mixed with another variety for the salad on Monday, and then use the rest for Tuesday and Thursday.
2. Buy one roaster chicken for both Monday’s and Friday’s meal. Cook it Monday or over the weekend, and chop it so that it’s ready to go for both meals.
3. Assemble the pasta salad for Friday ahead of time and have a picnic with your kids. It’s totally worth it.
4. Use a stockpot with a basket when boiling your noodles on Wednesday or fish them out using a strainer. Then add in the noodles for Friday’s meal to the already boiling water. You’ll save energy and water not having to boil another pot of noodles, but you’ll also eliminate that step from the prep.
The Shopping List:
1 whole roaster chicken
1 pound beef sirloin
20 ounces fresh spinach
1 pound Chinese broccoli
1 head lettuce variety of your choice
3 bell peppers
1 mango
1 bunch cilantro
1 bunch scallions
3 lemons
1 lime
1 knob fresh ginger
1-1/2 pounds whole milk ricotta cheese
1/3 cup Parmigiano-Reggiano
2 ounces goat cheese
1/4 cup feta cheese
Pantry Items:
eggs
milk
garlic cloves
dry white wine
extra virgin olive oil
rice wine vinegar
chicken stock
soy sauce
sesame oil
peanut oil (can use a different salad oil)
oyster sauce (if you have to purchase this, do it and I’ll show you how to use the rest next week)
1 28-ounce can crushed tomatoes
mayonnaise
sour cream
ranch dressing
flour
cornstarch
sugar
quinoa
dry pasta
peanuts
nutmeg
dry mustard
kosher salt
pepperLast week from Food for My Family:
Prosciutto and Artichoke Pizza on Garlic Flatbread
Asparagus, Bacon and Feta Pizza on Garlic Flatbread
Going to bed before 1am is an accomplishment? Girl, how do you get through the day? I’m a sleep lover. In bed at 10, lights out by 10:20 and sound asleep by 10:25.
Question for you: If you prepare your noodles ahead of time, how do you keep them from sticking together? I’ve tried this to no avail. What’s your secret?
.-= Nancy´s last blog ..menu plan | the cheating version =-.
You have lots of yummy things on your menu this week. We’re going to try the Lemon Chicken Pasta Salad! Thanks for posting links 🙂
Nancy, start by making sure you stir the pasta right when you add it to the boiling water. Then, after you drain the noodles, immediately rinse with cold water until pasta is cool. Next, I toss with a very small amount of olive oil (less than a tablespoon). I store in a sealed container in the fridge. Hope this helps!
Spinach Ricotta Gnocchi sound delicious. I usually make mine with Alfredo sauce. This is a nice change.
Come over and link up to my weekly menu if you like http://www.freeguideforbusymoms.com/weekly-dinner-menu-5/
.-= Bibi´s last blog ..Weekly Dinner Menu #5 =-.