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....

{Menu}

Chicken with Indian Spices & Yogurt

Red Snapper with Butter Toasted Pecans

Homemade Pizza

Tuna Casserole

Veggie Cakes and Salad

Classic Beef Stew

Leftovers

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!!

BROWN RICE QUINOA PILAF

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

softened.

Add rice. Stir until coated. Add broth. Stir. Bring to a boil.

Reduce heat to medium-low. Simmer, covered, for 20 minutes, without

stirring.

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!

.j.