Great Lakes Foodie » Meal Plan

Meal Plan – March 20 – 26

Great Lakes Foodie — Sat, 19 Mar 2011 15:03:27 +0000

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Meal Plan: June 12 through June 17

Great Lakes Foodie — Sat, 12 Jun 2010 14:32:34 +0000

This week’s meal plan. I’ve picked a few different kinds of food this week. We’ll be having an Italian and Asian theme this week. Can’t wait to make the soup and taste the tart. What better way to clean out the pantry than a nice sweet dessert!!

DATE	MEAL	TYPE	RECIPE
6/12/2010	Dessert	Recipe	Périgord Walnut Tart
6/12/2010	Dinner	Recipe	Lo Mein with Tofu
6/13/2010	Dessert	Recipe	Périgord Walnut Tart
6/13/2010	Dinner	Recipe	Mushroom and Leek Soup?with Parsley Dumplings
6/14/2010	Dessert	Recipe	Périgord Walnut Tart
6/14/2010	Dinner	Recipe	Bread Salad with Tomatoes, Herbs, and Ricotta Salata
6/14/2010	Dinner	Recipe	Four-Cheese Pizza
6/14/2010	Lunch	Recipe	Mushroom and Leek Soup?with Parsley Dumplings
6/15/2010	Dinner	Recipe	Lo Mein with Tofu
6/15/2010	Lunch	Recipe	Mushroom and Leek Soup?with Parsley Dumplings
6/16/2010	Dessert	Recipe	Périgord Walnut Tart
6/16/2010	Dinner	Recipe	Bread Salad with Tomatoes, Herbs, and Ricotta Salata
6/16/2010	Dinner	Recipe	Four-Cheese Pizza
6/17/2010	Dinner	Recipe	Mushroom and Leek Soup?with Parsley Dumplings

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Meal Plan – June 05 through June 11

Great Lakes Foodie — Sat, 05 Jun 2010 16:41:06 +0000

I am starting to focus on cooking at home again. By doing so, I can focus on several things better including saving money, controlling what goes into my food, and eating healthier. For the past two months, I’ve been eating out a lot more and not planning our meals. This comes with a price as, after a long day of work, it’s usually make something quick, easy, and a lot of it. Bad, bad, BAD!!! This meal plan gets me off to a good start with balancing proteins, styles, tastes, and textures. It will surely be a successful jump back into doing what I love to do….cook!

Saturday June 5th

Spanish-style tuna and potato salad. This salad uses tuna packed in oil, potatoes, paprika, and is eaten over a bed of lettuce.

Sunday June 6th

Navy bean soup. Using up the ham bones in my freezer and the navy beans from my bourbon baked beans made last weekend.

Monday June 7th

Buttermilk oven fried chicken. Using up the buttermilk from homemade ranch dressing. I’m going to use chicken thighs instead of chicken breasts in this recipe. Though the cooking time will be longer, the flavor and moisture content will be top-notch.

Tuesday June 8th

Navy bean soup. Act two.

Wednesday June 9th

Buttermilk oven fried chicken. Act two.

Thursday June 10th

Grilled tilapia with parmesan polenta. Have to sneak some more fish in this week. Why not with some creamy, cheesy polenta!

Friday June 10th

Grilled chicken with whiskey-ginger sauce. Another grill day. Cross your fingers for weather. Anything with whiskey/bourbon is better!

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Meal Plan – Week of January 10th

Great Lakes Foodie — Sat, 09 Jan 2010 18:03:12 +0000

In light of last week’s common theme of tomatoes, I decided to try to be a bit more varied in setup for next week. I’m going to reuse mushrooms in a few of the dishes. Beyond that, they’re all pretty different. I’m going to start with a standard roast chicken a la Julia. We’ll use that for salad ingredients and lunches for the upcoming week. I have some fish in the freezer that would be a good fit for the cod cakes on Monday.

Mushrooms - www.acobox.com

	Main Course	Side Dish
Sunday	Roasted Chicken	Broccoli and Salad Greens
Monday	Cod Cakes	Salad Greens
Tuesday	Mushroom Risotto	Salad Greens
Wednesday	Turkey Stroganoff	Salad Greens
Thursday	Mushroom Risotto	Salad Greens
Friday	Turkey Stroganoff	Salad Greens
Saturday	TBD

Time to hit the grocery store.

Technorati Tags: Chicken, Ground Turkey, Meal Plan, Risotto, Roasting

Meal Planning – Attack of the Tomato!

Great Lakes Foodie — Mon, 04 Jan 2010 02:18:24 +0000

Now that we’re back in the saddle with working five days a week, it’s time to get back to regularly scheduled meal planning. Having a pork roast in the freezer (self-cut from a whole pork loin!), I looked in one of my Gourmet Magazine Cookbooks for a recipe. Found a great Hungarian-style pork recipe, Pork Tenderloin in Paprika Cream. I made this recipe with 2 pounds of pork and wound up with 3 meals for 2 instead of 2. I’m very proud of myself with this pork purchase as the pork loin I bought was on sale for $16.00 after discounts. I’ve cut out of it 7 pairs of center-cut loin chops and two 2-pound roasts. Quite the deal!

Tomato - Courtesy of acobox.com

The other recipe I made tonight was Fresh Manicotti. It was a bit detailed but nothing you can’t handle. A homemade tomato sauce, homemade pasta in the form of a crespelle (the Italian crepe), and a standard ricotta filling. Very excited to be eating this during the week! I’ve set aside at least 3 meals for 2, possibly a 4th! Generally, I like to have at least three things to eat during the week to avoid boredom. On this first week getting back on track, I’ll be fine with two.

Now for the reason why it’s “Attack of the Tomato.” My other half cannot always handle lots of tomatoes and garlic. I try to make one meal a week at most. This week, we’re having a whole week of tomatoes and garlic. Hopefully the stomach issues aren’t too bad. After I started cooking this afternoon, it dawned on me that I might be creating a really not-so-nice week. Cross your fingers!

Technorati Tags: Gourmet Magazine, Meal Plan, Pasta, Pork