One of my goals for the new year is to be more organized and efficient in the kitchen and to start using the hundreds (thousands?) of recipes I've been collecting for the past 10 years, whether they be in cookbook form or magazine clippings. I also want to waste less food since I've been known to buy stuff in the grocery store without having a specific purpose in mind and then find it rotting in the back of the fridge 3 months later. Blech. So, in order to achieve my goals, I've started meal planning again. Hopefully this time I will stick with this goal. With any luck, I will see a nice side-benefit: extra cash in my wallet. I live one block from a grocery store (this is SO NICE!), so I can get the fresh ingredients as I need them instead of hoarding things for when I think I might need them.
In my meal plans, I'm trying to incorporate more vegetables, less meat, at least one recipe from my many clippings per week, and at least one fish/seafood dish, one soup, and one dinner-size salad per week. All new recipes will be assessed by Ben and me and I'll be keeping a list of "keepers" in my recipe box and possibly here on the blog.
Here's last week's menu (not exactly as planned, but pretty close):
New Year's Day, 1/1 = Sole with Lemon Butter, Roasted Asparagus with Prosecco (Sparkling Wine)
Wednesday, 1/2 = Leftover Sole, Butternut Squash Soup with Monkey Bay Sauvignon Blanc
Thursday, 1/3 = Leftover Soup, Bread Salad
Friday, 1/4 = Tomato and Olive Penne with Lemoncello Martinis
Saturday, 1/5 = Leftover Pasta and Leftover Soup
Here's this week's plan:
Sunday, 1/6 = Chicken Stir Fry Wraps, Brownies with Fresh Strawberries
Monday, 1/7 = Tuna Pasta Salad made with fresh herbs and veggies
Tuesday, 1/8 = Mushroom Pizza with Cycles Gladiator Dry Rose
Wednesday, 1/9 = Leftover Pizza and Spinach Salad
Thursday, 1/10 = Brunswick Stew, cheese and crackers
Friday, 1/11 = Leftovers, Tostadas Salsa Verde, or Dinner Out
Saturday, 1/12 = Dinner Out
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