Monday, August 18, 2014

Menu Plan and Recipe Review

I'm going to make this as short and sweet as possible. Accomplishing much of what's on my to do list today is an attainable goal. . .right? My timer's going, and I'm desperately trying to stay focused (with very poor success). So let's get to the menu for the week before I get distracted again.

Breakfasts: Smoothies, Cereal, PB Toast w/fruit, Omelets, Muffins

Lunches: Bean burritos, PB&J, Paninis, Soup w/grilled cheese, Tuna noodles, Leftovers, Cheese quesidillas

Dinners:
Chili w/rice
Grilled chicken and veggie skewers w/sweet potatoes

_____________________________________

Recipe Review

No Roux Stovetop Mac-n-cheese: This recipe was easy enough. However, I've gotten to the point with homemade mac-n-cheese that I don't often even bother with a recipe and it comes out wonderfully. I definitely recommend this recipe for those still honing their cheesy mac skills, but I probably won't use this recipe again. (My homemade, top-of-my-head versions are better. . . it's probably the butter.)

Pad Thai Soup: This soup has become a staple in our house. It's really easy and so full of flavor. I'll definitely be making it again.

Even with those yummy recipes, I think the best meal of the week was probably this one from last night.
Spring Mix salad with homemade Dijon Vinaigrette, Ham Steak, 'Baked' Potato, Southern Style Field Peas and Snaps

This meal really took very little time (salad was boxed, dressing was pre-made, potatoes were pierced and microwaved, and beans and ham just had to be warmed) and there was hardly anything leftover. This just reminds me that not all meals have to be painstakingly thought-out and prepared. Sometimes the basics are best. That's why we've got chili, a household favorite, planned for this week.

Keep this in mind as you plan your week also. What are some of your simple, basic family-favorite meals?

2 comments:

  1. Simple and basic never looked as good as this! And how I love field peas!

    ReplyDelete
  2. Oh, I love the look of that baked potato! We tasted those for the first time in the U.S. There is not much differentiation between all potato varieties sold in my country and we're pretty ignorant about which one to by for baking whole :(

    ReplyDelete

Thanks for stopping by! It means so very much to me. I love to hear what you have to say.