I’ve had several comments and e-mails about my menu.
First, if you’ve never made a weekly menu and stuck with it, you ought to try it. I find it so much better to know what I’m having ahead of time, to plan to use the leftovers and not find them in the fridge growing green stuff next month.
I spend a lot of time in the kitchen because I cook a LOT! But, the meals on my menu for this week are quick! I often double recipes so that I will have an extra in the freezer. When I do this, I usually cook it the next week because I don’t have a big freezer and don’t have the room to store things long.
The Chicken Vesuvio for tonight came out of the freezer. By the way, it’s a one pot meal — chicken new potatoes, lima beans or artichokes with a yummy broth. I took it out of the freezer yesterday, popped it in the oven a while ago, the salad is out of a bag (yes, that’s one of the things I almost always use but I add tomatoes, black olives, feta cheese, etc.), the rolls were frozen (store bought) and I took them out to thaw right after lunch. They’re rising and will go in the oven soon.
For tomorrow, the chickens were seasoned yesterday. I’ll pop them in the smoker mid-morning, let them smoke til about 4 hours, then stick them in the convection oven for about 20 minutes right before dinner to crisp the skin. Green beans — out of the can with a bit of garlic and olive oil added. The potatoes will go in the oven for baking about 4 or 4:30. The broccoli slaw is out of a bag (store bought) with bottled cole slaw dressing.
Wednesday we’re having grilled pork chops. Season them and stick them on the grill. Vince and I will probably sit on the deck and have a glass of wine while they cook. That’s not hard work at all! 
I’ll bake the spaghetti squash on Tuesday while the potatoes are baking, then after dinner on Tuesday, I’ll mix it all up and let the flavors blend. Then I’ll stick it in the oven to heat it up on Wednesday.
The Chicken Parmesan for Thursday is leftover from a double batch I made last week. I’ll take it out of the freezer on Wednesday to thaw. Then on Thursday I’ll add mozzarella cheese on top and bake it. The bread is made from frozen bread dough (store bought). When I made the marinara sauce last week for the Chicken Parmesan, I made enough for Sunday . . to put the meatballs into.
And . . it goes on. We’re having really good meals and I’m not spending a huge amount of time in the kitchen.
I was reading other menus that had been linked at Laura’s blog for Menu Plan Monday and I see many who are juggling cooking dinner around ball practice, ballet lessons, a full time job. I have none of that. I have few demands on my time and that makes a huge difference.
But, for those you who have time, please try making a weekly menu or meal plan for just a couple of weeks. Try planning some meals that can be doubled and pulled out for those nights when you don’t have time to cook. It may not work for you but . . you’ll never know til you try it.
Judy L.
{ 4 comments… read them below or add one }
Thank you for sharing your tips with us. I kind of plan, but not too seriously. I think I’ll have a stab at planning each day – Flylady recommends it, I bet it saves a lot of money too. No wasted purchases.
*hugs*
Tazzie
You inspired me to plan this week! Thank you for that! I actually made the 40 cloves and a chicken tonight. It was pretty good, but I was disappointed that it wasn’t as garlicky as I expected.
Your ideas of making ahead are good. I need to plan a little more, but it is hard around all the kids activities and such.
Life does go smoother when the menus are planned. It is one of those things that will pay off in the future if you do it now. I will admit that I only do it about half the time.
Thanks for the recipes.
Hi Judy! I love reading your posts everyday!
I couldn’t agree more on making a weekly menu and sticking to it! It certainly saves time and it is so nice to know what I’m cooking ahead of time.