Monday, June 9, 2008

Menu Plan for the Week of June 9-15th, 2008



We had a very odd week in that we entertained way more than normal (we had 3 different couples over for meals), but the first couple ended up only coming over for dessert. We had already made 3 homemade pizzas, so several of last week's meals got scrapped in favor of leftover pizza. This was a crazy pizza overload week because in addition, I had forgotten about a pizza/mini golf school sponsored event that was on Thursday. So we basically had pizza all week long! This week, we'll cut back on the pizza a bit;)

Last week we tried several new recipes in addition to all the pizza, and two were excellent! We had this chicken curry dish with our friends on Saturday night (although my brown rice was terrible...anyone have any tips?) and this brown rice with black beans casserole one night and it was very healthy, cheap and tasty...which makes for a keeper in my book. We got 6 dozen eggs for $0.50/dozen at Freddies this weekend, so we'll have a lot of egg dishes this week;)

Monday: Taco Salad with multi-grain chips

Tuesday: Frittata and salad w/homemade french bread

Wednesday: Quesadillas or Tacos

Thursday: Ham n' Cheese Pasta from OrgJunkie (didn't try this last week)

Friday: Leftover pizza from last week (from the freezer)

Saturday: Egg Salad Sandwiches and soup OR deviled eggs and bread (depends on time)

Sunday: Farmhouse chicken served over pasta w/salad

Lunches: Leftovers

Snacks: cereal, bananas, granola bars

Breakfasts: French toast, eggs & toast

Desserts: chocolate chip cookies (1/2 whole wheat...so healthy!;)

6 comments:

The Rankin-Ferguson-Cavers said...

Had your Beef Curry Stew Tonight over rice with crusty bread..
Love..Love..Love..
You are fabulous..it was amazing!

The Rankin-Ferguson-Cavers said...

what was the issue with the rice?
since I'm not a plain rice fan, I cook all rice in broth..This makes it yummy and I will eat it all my itself..no butter required and usually no salt..just taste it to see..Broth is my best friend..

Rachael said...

Whenever i make brown rice (and we usually do brown rice) recently it turns out mushy. I follow the package directions fairly perfectly...i would love to hear what you do step by step (if you have the time!;) The broth idea is great by the way...the brown rice and bean casserole has the rice cooked that way and it was very tasty.

The Rankin-Ferguson-Cavers said...

I love brown rice..much better flavor..
Last night didn't go as perfectly as usual (the lid kept coming up and the broth was boiling over, maybe my heat was too high)
but, in a perfect world I put in 2 cups broth with my 1 cup rice..stir and bring to a boil..cover with lid..turn down heat..and let it go for 15 minutes..My usual result is perfect rice..Last night I had a lot of liquid, but since the stew had lots of juice I just poured the broth off the rice with each spoonful..
Now, I'm gonna have to go buy some more brown rice and test this out..
Let me know if this works and I will experiment as well..

The Rankin-Ferguson-Cavers said...

Rachael..here's the recipe for Perfect Brown Rice from the HillbillyHousewife..She has not failed me yet..


2 cups hot water
1 cup dry long-grain brown rice
You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add 1/4 to 1/2-teaspoon of salt if desired. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 45 minutes. Do not peak! The rice will cook; you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Brown Rice. This makes enough for 4 servings, or about 3 cups.

This recipe is easily doubled. In this case use 4 cups hot water and 2 cups of brown rice. Prepare just as directed. This makes enough for about 8 people, or it will serve 4 to 6 with leftovers.
Brown rice is what white rice used to be, before it was stripped of all of it's nutrition and dignity by modern man. Brown rice is higher in vitamins, minerals, protein and soluble fiber than white rice. It takes longer to cook because it still has it's outer hull or bran intact. Brown rice can be frozen once it is cooked, so you could keep some in the freezer for quick meals. Brown rice tastes almost the same as white rice. When it cooks it lightens up considerably too. Brown rice can be used almost anywhere that white rice is called for. Cooking times may need to be adjusted somewhat, but otherwise cooking results will be very similar.

Rachael said...

Thank you for the directions! I am excited to try it out on the brown rice...probably making curry when my mom and aunt come over next week so I will report back how it goes!