Menu planning should be interesting this week as I am planning new recipes.
I haven’t been cooking a lot lately, but this week is going to be different! I have four meals on deck this week, none of which I’ve ever made before.
With help from Zesty Cook, I made some basil pesto this afternoon which I plan to use for two different meals this week. (I’ve never used fresh basil before, and the pesto smells so good. If it tastes as good as it smells, I’ll post the recipe that I ended up using.) For the Monday meal I was planning to use 2 cups of fresh mushrooms, but since my girls are going to be gone that night, I’m going to cut down the size of the recipe and save the mushrooms for the next day’s meal.
M: Chicken, Basil and Mushroom Fettuccine with salad and rolls. Prep: The basil pesto is already made and in the fridge. I’ll thaw the rolls and a double portion of the chicken tomorrow and cut it up so it’s ready to cook as soon as my lessons are done. The extra cooked chicken will be used for Thursday’s meal.
T: Ground Beef Stroganoff, green beens, and rolls. Prep: The ground beef is already cooked and in the freezer. I’ll thaw the rolls and the beef, chop the onion, and set out the other ingredients so that it shouldn’t take more than 20 minutes to prepare after my lessons.
W: No time to cook or eat a sit-down meal so we’ll be yo-yoing.
T: Chicken, Basil, and Spinach Quesadillas and corn. Prep: The pesto is already made, and the chicken will already be cooked, so it’ll basically be a matter of heating things up and throwing the quesadillas on the griddle.
F: Braised Pork Chops in Sweet Apple Mustard, Baked Potato Wedges with Thyme, and salad. Prep: Thaw the pork chops and cut and prep the potatoes before my lessons.
S & S: This will be a free for all since I’m sure I won’t want to cook anything.
For hundreds more menu plans, visit Organizing Junkie.
Sounds yummy – especially the Chicken, Basil and Mushroom Fettuccine.
Christi’s last blog post..y'all are just gonna have to indulge me…
I sat down to read your blog just before preparing dinner. I had not yet picked out what to make, so I was very glad to see the topic of your post!
The Braised Pork Chops in Sweet Apple Mustard had a GREAT flavor, but I think mine were cut thinner than his, so in the end I realized I cooked them too long. But again: EXCELLENT flavor! and we loved the potatoes. 🙂 We will definitely make them again. Thanks for posting!
Becky’s last blog post..“Hear, My Son . . .”
Yes, I am impressed. From virtually no cooking to home made bread and all of these…you go, girl. 🙂
Jen@Balancing Beauty and Bedlam’s last blog post..Savery soups with delicous dumplings