It’s Thanksgiving weekend, but we’re a small group, only three if us, so we’re doing a modified feast. My parents are coming next weekend, so we’ll go full-fledged turkey feast then. We’re having a turkey breast and roast veggies, and, yes, there’ll be enough for soup the next night. We have a couple of things going on during the week that require quick-fix dinner, so that is taken into account with the plan this week.
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This week is a mixed bag of food. On Sunday I’m supplying a meal for a friend who recently had back surgery, so Saturday night’s dinner is supplying that–big batch baked pasta. I’m going old school on Sunday, Mexican on Monday, and experimenting on Wednesday. How could I not when a local International grocery store is advertising goat ribs? Goat Ribs! I have to try that! Wish me luck, though…
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Whole chicken is on sale again this week, so two chickens are getting grilled, one souvlaki-style to have with Greek salad, and one just lightly seasoned, to be used for other meals during the week. We are having a bit of a cool front (I’m not willing to call it cold) coming in, so I’m thinking soup won’t be amiss, and Tuesday is a busy day, so quick quesadillas will work well. I have a seminar on Wednesday night and my husband is also out, so the kids are overjoyed that they’ll get to order pizza. The oldest wants to be cooking more, so he will be making frittata on Thursday because it’s easy and easily adaptable to the ingredients you have on hand. And that, my friends, is how this week’s plan evolved.
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I’m getting my mobility back, so this week’s plan includes recipes that can be prepped quickly, and then left alone while they cook. My oldest son has been enlisted to start cooking a meal a week for the family, so he will be following the recipe of the week for that night’s dinner. This week it will be Thursday’s Beef Tortellini Minestrone with Garlic Bread and will be posted Monday morning. Continue reading
This week is pretty chicken-intensive because boneless, skinless chicken breast is on sale for $3/lb at Loblaws. My tip for easy weeknight meal prep is to cook extra chicken for dinner on Sunday night and use the extra cooked chicken later on in the week. The featured recipe this week will be Sunday night’s Moroccan Chicken, and will be posted Sunday morning. If you follow along and make extra chicken, you are all set for Tuesday night’s Cobb Salad. It is my youngest son’s birthday on Thursday, so dinner out has been worked into the Plan this week. Maybe you can substitute something from one of the previous plans into your week, or fill in the blank with one of your own family favourites and share below. Continue reading
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 