Saturday, January 30, 2016

On the Menu - Week of 1/30/16

When I was meal planning this week, I tried to focus on making dual use of ingredients. One dish I had in mind called for some cilantro, so I found another dish to make that also uses cilantro so it doesn't go to waste.

Not only do I try to plan based on ingredients, I also like repurposing leftovers. My husband isn't a big fan of straight leftovers unless it is chili, meatloaf, or stew. So I'm always trying to get creative with mhy leftovers. Some examples -
 - Roasted or grilled pork tenderloin can become these Chinese Pork and Mushroom Wraps
 - Any type of risotto can become Arancini, risotto balls
 - Make extra rice one night and use it for Fried Rice another night
 - Leftover mashed potatoes can be used to make Potato Pancakes or Shepherd's Pie
 - Leftover cooked chicken can be used in a variety of soups or casseroles
 - And of course, meatballs make great Meatball Subs!

So when you are planning, think about how you can cook extra of a side to make it into something else later in the week, or how you can repurpose your main dish into something else. I hope this tip will help you with your meal planning!

Now here is our menu for the week -

Saturday: Meatloaf, Scalloped Potatoes and roasted broccoli

Sunday: Leftovers!

Monday: Creamy Chicken Chili - a new dish I'm trying based on a friend's recomendation

Tuesday: Leftovers. I may make some taquitos or enchiladas out of the leftovers depending on how the dish turns out

Wednesday: Breaded Pork Chops, buttered noodles and a veg

Thursday: Chicken Parm, spaghetti, and salads

Friday: Cheesesteak Stuffed Peppers - I have been carrying these over for a while and hope I can finally make them this week.

Soup for the week - something with Quinoa and cilantro, using up ingredients from the Creamy Chicken Chili

Happy Cooking!

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