Menus

Guest Menu -- November 26, 2006

Today I'd like to post our special "guest menu" which we enjoyed Friday through Monday!

If you're looking for menu ideas for preparing meals for overnight or extended-stay (more than one meal!) guests, this should give you a bit of an idea of how I go about preparing and cooking for our guests!

Page Type: 

Weekly Menu -- November 19, 2006

Sunday

Monday

Tuesday

Wednesday

Thursday 

Friday

Saturday

Page Type: 

Ramblings about our Thanksgiving menu plans

Someone emailed me the other day, asking about our Thanksgiving menu! We've been discussing it (Joshua and I have) but haven't come to any set decisions.

For one thing, turkey is expensive! Last year, Krogers had a special on turkeys the week of Thanksgiving. I think it was something like a free turkey if you spend $30 in the store, and they also had cheese for $2/lb. So I bought $30 worth of cheese and we got a turkey!

This year, I've seen turkeys advertized at prices like $.69 or $.89 per pound! Since I'm accustomed to getting moist and tender roasting chickens for $.49/lb, I can't imagine paying more than that just to have a turkey because "it's a holiday"! I guess I'll see if there are any good deals next week. If not, we'll probably be having roasted chicken. :)

For Thanksgiving day, we'll be heading over to my grandmother's house at noon. She makes a turkey, stuffing, mashed potatoes, and gravy, and everyone else brings side dishes. For the past couple years, I have brought a huge batch of my pumpkin dinner rolls as our family's contribution. We'll eat and visit with our extended family (there are usually 40-50 people there) and then head home for a quiet evening.

Last year, we had my parents and siblings over for a sort-of Thanksgiving dinner the week after Thanksgiving, and made our free turkey. This year, we're getting out-of-country visitors the day after Thanksgiving and are tentatively planning some sort of dinner involving either roasted turkey or chicken. :)

So, my own little after-Thanksgiving Meal menu plan:

With the oven-roasted chicken (or maybe a turkey!), I am planning to serve gourmet potatoes, a cooked vegetable or else garlic-parmesan egg noodles with extra veggies added, mixed fruit, and a dessert. I'm considering a cranberry dessert, although I wouldn't be surprised if Joshua requests pumpkin pie. :) 

I know... not very traditional, is it? :) I have made sweet potatoes in past years... when we had them from the garden. Last year I made homemade stuffing, which was really tasty, but this year I think I want something that can be made ahead quickly and easily... like the super-yummy gourmet potatoes!

I did purchase two bags of cranberries this week, spending a whopping $3.00 for them. They were "on sale", but I was disappointed in the number of wilty and rotting berries in those bags of Ocean Spray cranberries.

I suppose I'm just too much of a tight-wad to want to go out and spend extra money on things like yams, cranberries, or turkey when I can get other foods cheaper. Maybe some of my readers would like to share their thanksgiving menu ideas for others to peruse! Please? :)

Weekly Menu -- November 5, 2006

Sunday

Monday

Tuesday

Wednesday

Thursday 

Friday

Saturday

  • Leftovers for lunch
  • Invited to friend's house for dinner
Page Type: 

Dry Erase Menu Planning

Dry Rease Menu Planning

For a number of months I did a week-in-advance menu plan using a dry erase board. This worked well for me, as I was able to plan, erase, or re-arrange as needed, and I always knew what was on the menu for the next seven days.

Here is how I did it:

First, using a dry erase board, I wrote the names of the days of the week in a vertical list. (See photo above.) 

Second, I made out a one-week menu. I usually planned 1-2 meals for each day. I wrote the menu on the dry erase board under the appropriate days.

Then, each day, after I had made the food planned on my menu, I erased that day's food and added something for the next week in that spot.

I always had seven days' worth of meals planned, and I only had to plan one day at a time. I could also erase and move things forward if needed (for example, if we got invited out to dinner, or ate leftovers when I had planned something else, etc.).

I would plan things like a roasted chicken on one day, and then a couple days of meals using leftover chicken meat in the main dishes. Planning just a week in advance gave me flexibility, yet I still had a plan at all times! It works for me! :)

Weekly Menu -- October 22, 2006

Sunday

Monday 

Tuesday

Wednesday

Thursday

Friday

Saturday

Lunch Ideas: Chicken Salad Sandwiches (using leftover chicken)

Page Type: 

Weekly Menu -- October 15, 2006

Sunday:

Monday:

Tuesday:

Wednesday:

Thursday:

Friday:

  • Leftovers

Saturday:

Page Type: 

Pages

User login

Subscribe to RSS - Menus
Subscribe for free recipes, menu plans, and kitchen tips!