I plan my meals a week at a time and lay out my list to match the store so I don't have to spend any more time that I absolutely have to in that nightmare. I have to shop with a list or my bill would be $500 a week and I would never remember what I needed. Not to mention that I hate having to stop at the store every two days if I don't plan.
Not only do I make a meal plan and shop by it..I have to use this handy, dandy chalk board for the menu because I literally forget what I bought to use for what. It is nothing fancy but it does the job.
Getting old is just cruel sometimes. Mini has great fun messing with me by changing items on the Menu board and adding my baby dog as an ingredient!
This weeks menu:
Saturday Burritos, Homemade Rice, Salsa, Guacamole and Beans
Sunday Club Sandwiches, Wings, Potato Skins
Monday Beef Stew, Homemade Bread
Tuesday PF Changs Knockoff Lettuce Wraps
Wednesday Spaghetti, Salad, Garlic Bread
Thursday Tuna Noodle or Chicken Noodle Casserole, Salad, Garlic Cheese Biscuits
Friday Parmesean Tilapia, Steamed Cauliflower, Salad, Rice
Saturday Teriyaki Chicken on a Stick and Loaded Baked Potatoes
I wanted to share a recipe for a dish we had last night. Got this jambalaya recipe from a friend a few years ago, tweaked it a bit and it has now become a winter staple. It is great served with fresh french bread on a cold winter night.
1 Box Uncle Bens Original Recipe Long Grain and Wild Rice (prepare as instructed, substituting chicken broth for water and set aside)
1 Medium White Onion Chopped
1 Red Bell Pepper Chopped
1 Green Bell Pepper Chopped
2 Stalks Celery Chopped
1-2 Cloves Garlic Finely Chopped
1 Can Chicken or 1 1/2 cups cooked chicken
1 Can Chicken Broth (this is in addition to broth used in rice)
1 Package Summer Sausage
1 Can Fire Roasted Tomatoes w/Garlic
1 Tsp. Creole Seasoning
2 Tsp. Oil
Prepare Uncle Ben's rice and set aside. I use a stock pot for preparing the rice. Chop onion, celery, peppers and garlic. I cheat and use my handy dandy mini food processor for the garlic. Rough chop the chicken if you used cooked instead of canned. I use whatever amount I have leftover from other dishes so sometimes it is 1 cup sometimes it is more. That is the beauty of this recipe you can add more of what you like, less of what you don't and it is still great. Chop summer sausage into slices or chunks, I usually cut 1/4 inch thick slices and then quarter them.
Heat oil in saute pan. Add onions, celery and peppers and saute until tender (3-5 minutes). Add garlic and cook 1 minute. Be careful to not burn the garlic with overcooking.
I will be so happy to get new glasses so that 90% of all the pictures I take won't be blurry....another aging bonus! lol
Add chicken, sausage, canned tomatoes, creole seasoning and mix. At this point you can either add all these ingredients to your rice or the rice to your saute pan whichever you prefer. I have a very large lidded saute pan so I usually add the rice to the vegetable mix. Add 1 can of chicken broth and simmer 45 minutes. If you prefer more of a soup consistency add more broth or less if you like a thicker dish. YUM!
Hope everyone has a great weekend!