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.
S & S: This will be a free for all since I’m sure I won’t want to cook anything.
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