Sunday, November 21, 2010

Weekly menu

Although it seems like a no brainer, I have not always been super good about planning the week's menu in advance.  A few weeks ago, however, I made a conscious effort to be more diligent about it.  For the last two weeks it has worked superbly.  I don't do anything fancy, but at the beginning of the week I sit down and write out what we are going to eat each night.  On the back of the menu I write out my grocery list.  It is important that I choose something that everybody will eat.  Also, I have found that for Monday-Friday, I can get away with cooking only three times because I try to double up on the recipe.  Here is a sample of what we had last week:

Monday: Beef Bourguignon and salad
Tuesday: Turkey tacos with toppings and black beans for the side
Wednesday: Roast Chicken
Thursday: Leftover Beef Bourguignon with broccoli
Friday: Leftover chicken (you could make a pot pie, chicken quesadillas or anything)

The following picture is of the roast chicken we made and it was SO easy.  Just buy a whole chicken, coat w/ olive oil salt and pepper and lemon juice.  Put in foiled covered roasting pan with potatoes and carrots on the bottom (also brushed with olive oil) and cook @ 350 degrees for 20 minutes per pound.  Ours took about an hour and a half.  Although it is very easy to buy a roasted chicken at the supermarket, this tastes so much better in flavor and nothing beats a home-cooked meal.

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