Amazing! I actually have a menu plan for this week. I can’t believe it, either. There are a few new recipes that I’m trying out. Originally I was going to make the scampi next weekend, but I remembered that I still have wine in the fridge from the lemon-olive chicken, so I’ll make it tonight to use it up. We’re scraping the bottom of our “cooking wine” stash (basically old white wine that is fine for cooking, but not for drinking). At the store we used to sell these little four-packs of wine (I know Barefoot and Vendange have them), so I am thinking of picking one up so I don’t need to open a big bottle of wine every time I need it for cooking. One small bottle would be enough for one or two recipes — perfect!
I’m also trying out this Zuppa Toscana recipe. It’s Drew’s favorite soup at The Olive Garden. I think I’m going to switch out the kale for spinach, though since I have spinach in the freezer from our CSA. The lemon butter fillet of sole is the other new recipe. We really need to get more fish into our diet, so this is yet another attempt. Here’s what I’m planning:
Sunday: Spaghetti & meatballs, tossed salad, garlic bread
Monday: Shrimp scampi, baked potatoes, tossed salad
Tuesday: Soup & sandwiches
Wednesday: Baked chicken, broccoli rice casserole, tossed salad
Thursday: Copycat Zuppa Toscana, tossed salad
Friday: Taco ring
Saturday: Lemon butter fillet of sole, green beans, tossed salad
I’m also considering making a batch of sourdough starter (thanks again Mike for the recipe!). I’d like to bake more bread this year and sourdough is not only a family favorite, but it’s also very healthy. I prefer it over whole-wheat, so it would be great to make my own.
For more menu planning ideas, vist Organizing Junkie.