Saturday, September 04, 2010

A Recipe & Menu Planning

Do you menu plan? Sit with your stacks of cookbooks & magazine with paper & pen and start jotting down what you will make for the next week (or two) and what groceries you will need? It's a brilliant idea really. When that hour comes upon you and we all ask the same question... "What am I going to make for dinner???" all you need to do is look at your menu and you'll know. No more frantically thawing out meat in your microwave (that never quite seems to work!), or making {another} box of Mac & Cheese - HA!
In theory this is a splendid idea, but for some reason {for me} this is difficult to do. When I do it I wonder why I don't always do it! I think it's a time thing, although I probably waste just as much time trying to figure out what to make. So I figure if I start posting my weekly menu it might help me stick to it - a little thing called accountability :)
So... here's our menu for the week, drop me a line & let me know what your crew is munching on this week....
Chicken with Indian Spices & Yogurt
Red Snapper with Butter Toasted Pecans
Homemade Pizza
Tuna Casserole
Veggie Cakes and Salad
Classic Beef Stew
I always plan a day of leftovers (preferably Sundays!). Wonderful to have at least one night off from cooking :)

OK, here's a recipe for you. I know you like photos, and when I make it again (which I will be doing soon) I will try to remember to take a photo. My Mom made this while she was here and it is SO delicious. Trust me, you will want to try this! YUM!!
olive or canola oil 1 tbsp.
finely chopped onion 1 cup
grated carrot 1 cup
long grain brown rice 1 cup
prepared chicken broth 3 1/2 cups
quinoa, rinsed & drained 1 cup
dried cranberries 1/2 cup
Heat olive oil in large saucepan on medium. Add onion & carrot.
Cook, uncovered for 5 to 10 minutes, stirring often, until onion is
Add rice. Stir until coated. Add broth. Stir. Bring to a boil.
Reduce heat to medium-low. Simmer, covered, for 20 minutes, without
Add quinoa and cranberries. Stir. Bring to a boil. Reduce heat to
medium-low. Simmer, covered, for 20 to 25 minutes, without stirring,
until rice and quinoa are tender and broth is absorbed. Makes about
7 cups
I haven't gotten into my stamping space for awhile. At the moment it's still full of sewing stuff with all the projects the girls did with my Mom. I will have to take some photos and upload them so you can see all the great things they made. Bags, bags and more bags. FAB-U-LOUS! :) And my youngest made some things for her barbies. Too cute & tons of fun. I will need to clean it up this weekend though as we start back to school on Monday after having a few weeks off with baby Matthew.
Have a splendid long weekend!


Kimmer said...

Menu planning is a great idea...I have trouble doing it too. Now your tantalizing us with these fabulous looking meals. What is Veggies cakes??

Jennifer said...

Here's the link for the Rice & Veggie cakes :)

We make a bunch of them and stick them in the freezer :)