Musings on Meals and Menu Planning

Share recipes, menus, and kitchen hints.
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Nancy
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Re: Musings on Meals and Menu Planning

Postby Nancy » Mon Oct 26, 2009 2:38 pm

My menu looks like this
Chicken
Pork
Fish
Beef
Breakfast for dinner
Take out/ pizza night has been replaced with soup these days.

I plan main dish and just know I need to add veg. side salad.

Indiana

Re: Musings on Meals and Menu Planning

Postby Indiana » Sat Nov 07, 2009 1:55 pm

Hmmm good menus blessed.

I'm revisiting no sodium and diabetic exchanges just to make sure I can do it mostly by eye.

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Smile*Lee
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Re: Musings on Meals and Menu Planning

Postby Smile*Lee » Tue Jan 05, 2010 2:20 pm

Supper Meals

Tuesday:
raw soup: TBA
cooked supper:
--- black-eyed peas - already cooked - in freezer
--- sauted collards
--- ham
--- cornbread
Last edited by Smile*Lee on Tue Jan 05, 2010 10:49 pm, edited 1 time in total.
:: Time & Space for My Dreams :: Slow & Steady for a Lifetime! ::

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Nancy
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Re: Musings on Meals and Menu Planning

Postby Nancy » Tue Jan 05, 2010 5:44 pm

This is more of a challenge the next couple of days until
we can do a store run using what we have on hand here.

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jillybean
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Re: Musings on Meals and Menu Planning

Postby jillybean » Tue Jan 05, 2010 8:38 pm

I so appreciate the focus on Pam and Peggy here on this board!
Hunger is the best sauce. --Caroline Ingalls

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Re: Musings on Meals and Menu Planning

Postby BookSaver » Tue May 24, 2011 12:40 pm

Menu ideas --
I pulled an ad from the newspaper last month and am finally getting time to post it here. It's from one of those places where they have all of the ingredients ready to put together, and you can either go there to customize and package the meals yourself, or order from their list for them to package and deliver.

Note that even without knowing all ingredients, from the titles I can assume that I would not make several of these meals. Nevertheless, the lists point out that I've been in a rut lately with menu ideas, and maybe this will spark a little creativity.

I checked their website for newer menu lists and will post those as I get time. The website also has a little more info about ingredients, which might be helpful. For example, I don't know what the first one "Angel Chicken" includes and they've deleted the April info, but if that dish was popular they'll probably repeat it.

April 2011 - REGULAR & FAMILY MENU
Angel Chicken
BBQ Chicken and Cheddar Calzone
Cheese Tortellini with Garlic Chicken
Classic Beefy Burritos
Fiery Pork Skewers
French Toast Strata with Apples
Grandma Strabala's Chicken Noodle Soup
Greek Shrimp and Feta Fettuccine
Honey Garlic Steaks
Orange Dijon Chicken
Pesto Feta Burgers
Pineapple Teriyaki Salmon
Pizza Pasta Bake
Sesame Pork Chops
Shredded Beef Tacos

April 2011 - LITE MENU
Baked Tilapia with Salsa and Veggies
Cheese Tortellini with Garlic Chicken
Chicken Romano
Fiery Pork Skewers
Fiesta Meatloaves
Greek Shrimp and Feta Fettuccine
Honey Garlic Steaks
Orange Dijon Chicken
Pineapple Teriyaki Salmon
Sesame Pork Chps
Shredded Chicken Tacos
Smoked Sausage an dRice Bake
Tortilla Crusted Chicken with Black Bean Salsa
Turkey Pesto Feta Burgers
Vegetable Lasagna

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Nancy
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Re: Musings on Meals and Menu Planning

Postby Nancy » Tue May 24, 2011 1:01 pm

Meal and menu tweaking going on here these days.
Fish for today's meat is thawing on the counter.
I have some recipes I want to get out of a book before it leaves the house.
Some cookies to bake up ahead for when we have folks over mostly grand kids.
Got some froz. pizza's to have on hand also.

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Re: Musings on Meals and Menu Planning

Postby blessedw2 » Fri Jan 13, 2012 10:50 am

I need to get back on track with this. I do cook but don't plan much. I know the day before.

tonight: is left over veggies, fruit - I still have green beans in the refridgerator to cook, also parsnips and carrots that I have to use up before shopping tomorrow for fresh.

tonight: green bean salad, roasted parsnips and carrots, cheese burgers made with dijon and sauteed onions mixed in.
lunch: salad, plum tarte.

every week I make a soup. last week it was lentil with polish sausage pieces
this week: tomato fresh soup
it is always a joy to be here with you!

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Re: Musings on Meals and Menu Planning

Postby BookSaver » Fri Nov 02, 2012 11:09 am

I've been feeling like I'm in a menu rut again. In today's paper I found an ad for a catering company in Iowa that will pack up a month's worth of meals for a family to take home and cook. I remember posting sample menues from them last year. They used to have an option for people to go to their kitchen and pack their own meals so they could customize the ingredients. Looks like they've ditched that option, for which I don't blame them. Much easier to control sanitation and clean-up when the professional staff does it all.

The menu changes every month. It's a variety -- some are to be re-heated in a skillet, some in the oven, and a few are for a slow cooker/crock pot. Here is a current list:

November 2012
Regular menu: • 12 entrees that feed six for $230
Family menu: • 15 entrees that feed three for $160
Lite menu: • 15 Lite entrees that each feed two for $135
Delivery fee: Add $30

We will provide foil, zip lock baggies, Saran Wrap and all pans. Please bring either a cooler or a laundry basket to transport your meals.
If there is an entrée you do not like, you may double up on another entrée as long as you have the correct total amount.

November 2012 - REGULAR & FAMILY MENU
• Bacon Cheeseburger Calzones
• Beef Stroganoff
• Berry French Toast
• Brown Sugar Ham Balls
• Buffalo Glazed Chicken Wraps
• Chili Apple Butter Chops
• Cranberry Pineapple Pork Roast
• Crock Pot Chicken and Biscuits
• French Dip
• Grandma Strabala’s Chicken Noodle Soup
• Honey Sesame Chicken
• Lasagna Roll-ups w/ Zesty Marinara
• Linguine w/ Sun-dried Tomato Pesto and Garlic Chic
• Man Approved Meatloaf
• Mexican Chicken Corn Chowder

November 2012 - LITE MENU
• Asian Chicken Noodle Soup (lite)
• Berry French Toast (lite)
• Cajun Tilapia w/ Black Beans and Rice
• Chili Apple Butter Chops (lite)
• Cranberry Pineapple Pork Chops (lite)
• Creamy Pasta Primavera (lite)
• Grandma Strabala\'s Chicken Noodle Soup (lite)
• Honey Sesame Chicken (lite)
• Jerk Chicken w/ Mango Salsa (lite)
• Mushroom Ravioli w/ Zesty Marinara (lite)
• Penne with Tomatoes and Pesto (Lite)
• Pineapple Chicken (lite)
• Roasted Red Pepper Chicken (lite)
• Rosemary Turkey Meatloaf (lite)
• Smoked Sausage and Rice Bake (lite)

Gluten Free Menu (test) = 8 Entrees serve 3 each for $145
• Chicken fajitas with Brown Rice & Tortillas
• Cranberry Pineapple Pork Roast
• French Dip
• Honey Sesame Chicken
• Lemon Mushroom Dill Salmon
• Man Approved Meatloaf
• Mexican Corn Chowder
• Orange Dijon Chicken with Rice

Sample description & directions:
• Cranberry Pineapple Pork Roast
Place this in your slow cooker in the morning and come home to wonderful smells and taste! Boneless Pork roast cooked with cranberries and sweet crushed pineapple. Ziploc bag.
Nutritional Information: Per Serving: calories 349; fat 18g; carbs 15g; fiber 1g; protein 27g; sodium 51mg
Cooking Instructions: Thaw at least 24 hrs. in fridge. Cook in slow cooker (appropriate sized) on low for 6-8 hrs. Crock pot cooking times and sizes may vary. Slice and serve with Pineapple Cranberry sauce on top. Great over rice or mashed sweet potatoes.


Man, I wish this company had been in business when I was still working double shifts at the theatre! DH and I would have gladly paid extra when neither of us had time to shop & cook such healthy meals.

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Re: Musings on Meals and Menu Planning

Postby blessedw2 » Thu Jan 03, 2013 12:29 pm

my menu's have been off for a while because of the holidays.

I give myself a goal or a gift each year to do one thing... sounds silly but this year it is too cook Most not all of the recipes from Martha Stewart's cooking school with my dd's and the baking book by dorie greenspan to give them some good basics for later on in their life.

I was blessed to have a d grandmother who besides being loving, wise and kind was a fantastic cook and could see herbs, mushrooms in the woods and on farmland and know what to do with them, including medicinal cures which I remember some but not all.

getting back to basics of menu planning is part of my goal for the new year as it helps me have my family eat healthy.

Coming weekly on Sunday:
Saturday: italian fondue, salad, dessert scoop of vanilla with raspberry sauce

Goal one from Martha's cook book: mincing etc. with d girls onions and carrots so that they can understand knife skills a bit (dd younger already knows)
make chicken broth :D
it is always a joy to be here with you!


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