New Fridge! New Menu

If you follow the blog on Face Book, you’ll know that our fridge went out last week.  After multiple calls to the landlord (oops! Their out of town?! Arg!) and hubby going to buy a fridge himself, we have the new one coming today.  I’ll have to rush home and get all the freezer stuff loaded into coolers, but I’m happy to have a new fridge.

Thankfully the freezer didn’t go out too, but it sickens me to have to throw out as much food as I did.  As a result, last week’s menu got more or less thrown out the window and I was working with what we had.  Add another $26 to the budget last week for dinners.

This week’s menu isn’t 100% complete, but it’s getting there. I want to see what’s on sale at the market this week.  Unlike 2011’s challenge, this year’s lets me have a lot of wiggle room.

So here’s this week’s menu. I haven’t done the grocery shopping yet, so I don’t have the price breakdown. It will be a little higher this week since I have to replace a lot of basics like milk, eggs and mayo.  

As usual, in no particular order…

Mon 9: winging it. Whatever I can find in the freezer/pantry

Tue 10: Cheeseburger Casserole (from 101 ways to use pancake mix), Salad

Wed 11: CORN/Leftovers

Thur 12: Sundried Tomato, Sausage and Fontina Pizza, salad, orange slices

Fri 13: Beef Burgundy or Beef Stew (in the crock pot), salad and noodles

Sat 14: Feta and Sundried Tomato Ravioli (from 1001 Vegetarian) with a prosciutto and browned butter sauce

Sun 15: No plan yet.

Lunches: Barley Lentil Salad (from Beyond the Moon)

Other: Chocolate Stripe Cake (Hershey’s)

Down to the Wire! Last Menu of 2011

Whew!! Project 365 really has been a project! I’ve learned a lot. And we’ve eaten a ton of great food this year. I’m a little tired of my cookbooks though… And there’s a few that are not going to be staying on the shelves.  And I’ve discovered a handful of new books that I’ll be adding to the collection in 2012. Yes, I have a problem. lol. 

I am looking forward to being able to cook whatever I want, without the pressure of having it “count” toward the project.  We’ve found a lot of new favorites. I think about half or more of the recipes that we tried I will be making again.

I did a RIDICULOUS amount of cooking for Christmas… I was at 21 recipes and 9 days to go. Panic!!  Now I’m at 354/365, so 11 to go and 6 days to to it. I can DO IT.  Problem is… I have a refrigerator full of yummy leftovers!

So this week’s menu is things that can be stored for awhile (salad dressings) and some things that can be frozen. AND recipes that use up leftovers in creative ways.  As usual, these are in no particular order.  There’s more than 11 recipes here to finish, but I predict that I will not get to all of them.

There’s a Lichi Martini recipe I want to try and I bought vodka for xmas. I need to find which book it is in. Yum!

Rounding the dinners out are leftover vegetables and crackers with a big variety of dips and cheeses. It will be fun to have “appetizers” before dinner every night.

Mon 26: Shrimp with Green Beans, Tomato and Feta – 365 One Dish

Tue 27: Polish Noodles and Cabbage – Frugal Gourmet Ancient Ancestors
Leftover Prime Rib, SunDried Tomato and Goat Cheese Dressing – 1001 Low Fat

Wed 28: CORN/Leftovers night

Thurs 29: Beef (leftover) with Red Wine Tarragon Sauce – Cooking Light 2003
leftover twice baked potatoes, salad

Fri 30: Parmesan Vinaigrette (salad) – 1001 More Low Fat
Leftovers

Sat 31: Happy New Year!  Cioppino – 1001 More Low Fat
Maple Pumpkin Cream Cheese Muffins – Xmas Kitchen

Sun 1: I ain’t cooking nothin! 

Lunches: Orange Cabbage Salad – Bento Boxes
Crunchy Cabbage and Carrots – Bento Boxes
Orzo with Sun Dried Tomatoes and Mushrooms – 1001 More Low Fat

Other: Beef and Barley Soup (leftover beef) – 365 One Dish (eat one for lunch, freeze rest)
Carrot Raisin Nut Bread – Xmas Kitchen (freeze in small portions for lunches)
Korean Style Honey Marinade – Xmas Kitchen (freeze)

The Menu this Week. April 16-22 2011

The Menu this Week. April 16-22 2011

As usual, these are not in the order that I will make them. Fruit/dessert on the menu this week is pineapple, bananas, pears and oranges.  Do you see a theme with this week’s menu? Hubby brought the barbecue back from our property. It is one way I can get him to help me cook dinner. Shhh… don’t tell him I said that!

I’m super excited because the farmer’s market near my house is now open. You can expect to see lots of fresh fruit and veggies in the upcoming menus. I have asparagus to use but I haven’t decided what I want to make yet. Maybe a white bean and asparagus salad?

I bought half a ham for the kebabs, and only need a small portion of it, so I will make a ham and bean soup in the crock pot to freeze. I will also freeze a portion of diced ham for quick omelets or quiches. I love having a well-stocked freezer!

Sat – CORN/Leftovers Night

Sun – Olympic Burgers #   from 365 Grilling Recipes

Mon – Ham and Pineapple Kebabs #445833 from 365 Grilling Recipes

Tues – Chicken Sandwich with Lemon Basil Mayo #451586 from Eat Well Stay Well

Wed – Pork chops (TBD),  Dijon Parsley Potatoes from George Foreman

Thurs – Grilled Chicken Fajitas from 365 20 Minutes Meals (make double and freeze half), Salsa Fresca Mexicana from 365 Mexican Recipes, Rice

Fri – Watercress and Cucumber Salad with Fresh Tuna from George Foreman, sliced tomatoes

Breakfasts – Sunday, unless we go out to breakfast. Almond Pancakes from Beyond the Moon (didn’t get made last week) and fresh fruit
Muffins (TBD)

Lunches – (smaller portions of the recipes) Grilled Pear Salad with Parmesan from 365 Grilling Recipes
Shredded Carrot Salad # from 365 Grilling Recipes
 
Dessert – Applesauce Cake #451271 from Spices of the World (didn’t get made last week)

Project 365 Marches on – This week’s menu

The Menu this Week. April 9-15 2011

As usual, these are not in the order that I will make them. Fruit/dessert on the menu this week is pineapple and cantaloupe. I’ve already messed up the menu, but tonight will be the Rigatoni. And I have some watercress to use… I’ll have to find a recipe for that.

Sat – Going hiking with the kidling, so I need a fast and easy dinner.

Sun – Chicken Athenos #330056 from 1001 More Low Fat

Mon – Pizza Burgers #445820 from 365 Grill (make double and freeze?)

Tues – Pineapple Rum Turkey Kabobs #231845 from Low Carb, Rice and Snow Peas

Wed – Lemon Herb Swordfish Steaks #452353 from Low Carb

Thurs – Rigatoni with Escarole and Italian Sausage (sausage from freezer) #334597 from 1001 Low Fat

Fri – PCT Movie night. Leftovers or pizza.

Breakfasts – Sunday, unless we go out to breakfast. Almond Pancakes from Beyond the Moon

Lunches – Blackeyed Pea Salad from Beyond the Moon

Dessert – Applesauce Cake #451271 from Spices of the World

Lunch from the Freezer and Pantry

No time to pack a pretty bento lunch this morning, I just grabbed something from the well stocked freezer.

Butternut Squash and Pear Soup. I rounded out the rest of my lunch with some cheese and crackers. Easy peasy. And very tasty!

This soup has a nice little zing to it from the curry powder and just a hint of sweetness from the pears. Just the thing for a gray day like today.

Menu for March 26 through April 1st

Restocking the freezer this week.  Some doubling up on recipes throughout the week.   Ground turkey is on sale at Safeway for buy one get one free, so I’ll be making a HUGE batch of meatballs to freeze. I also want to restock my freezer with roasted red bell pepper and tomato soup.  I might throw some beans in the crockpot for some sort of freezable stew later this week too. I bought a giant package of chicken breasts, so those will go in the freezer in at least 3 different marinades. (to be determined)

As of today, I am at 99/365 recipes. As always, these are in no particular order.  (Already changing the menu since I forgot a few things at the store last night…)

Sat 26 – Shrimp and Snow Pea Stir Fry – Cooking Light 04
Steamed rice, dumplings (freezer)

Sun 27 – Mini Meatloaves – Cooking Light 2004 (make double) and Twice Baked Potatoes (make at least double. hubby loves these)

Mon 28 – Pork Chili with Greens – 1001 Slow Cooker  and Sweet Corn Cheddar Pancakes – From Asparagus to Zucchini

Tue 29 – Sage Stuffed Chicken Breasts – George Foreman Green Beans (wondering if this would freeze well?)

Wed 30 – CORN/Leftovers night (might change since I won’t be around this weekend to cook)

Thur 31 – Pork and Fennel Ragu – Cooking Light 2004 Rice, Bread, Salad

Fri 1 – Off to Canada! I’m teaching a 4 hour backcountry cooking class. So not ready! Hubby and kidling to eat leftovers or eat pizza.

Breakfasts – Strawberry Cinnamon Muffins – Cooking Light 2005 and Ginger Dessert Waffles – Spices of the World

Lunches – Green Apple Salad with Mustard Vinaigrette – Cooking Light 2004 and  Tarragon Tuna Salad – Spices of the World and and Potato Salad with Parsley and Chives – Cooking Light 2004 (for hubby. Didn’t get made from previous menu) Slaw of some sort? I have green cabbage to use up.

Dessert – Applesauce Cake – Spices of the World (made with home canned applesauce) I also picked up an angelfood cake at the store – to be served topped with Cool Whip and home-canned berries.

Menu for the week of 19th through 25th

The Menu this Week. March 19-25 2011

It’s official! I am ¼ of the way through Project 365. I have made 92 recipes. Only 273 left to go! I am about 2 weeks ahead of schedule, but I’m anticipating a lot of days in April and later this summer when I will not be cooking at all.

Dinners this week are mostly from the pantry. Pretty much the only things I need from the store this week is a pound of hamburger and a large package of chicken.

As usual, these are most likely not in the order that I will make them. I’ve been trying to get the husband and kidling to eat more fruits and vegetables so I will also serve melon, grapes, pineapple and/or oranges with dinner. And bread. Always with the bread.

Sat – Canton Chicken and Rice  from 1001 Low Fat

Sun – Chicken Stew with Parsley Dumplings (my own stew from the freezer) from 1001 Low Fat

Mon – Pork Schnitzel from Rachael Ray’s 365 No Repeats and Rice Pilaf with Shallots and Parmesan from Cooking Light 2004

Tues – Pasta Shells with Tuscan Tuna from Cooking Light 2004

Wed – Beef and Been Burritos from 1001 Low Fat and Zucchini with Oregano and Sun dried tomatoes from Asparagus to Zucchini and Herbed Polenta from 1001 More Low Fat

Thurs – Knit night. Hubby and kidling to eat leftovers or order pizza.

Fri – Fettuccini with Chicken Piccata from 1001 More Low Fat

Breakfasts – Almond Pancakes from Beyond the Moon and Muffins (undecided. Strawberry?)

Lunches – (also doubles as side dishes) Potato Salad with Parsley and Chives from Cooking Light 2004, Macaroni Salad from 1001 More Low Fat, Armenian Bean Salad from Asparagus to Zucchini and Egg Salad with Sun Dried Tomatoes from Beyond the Moon.

Dessert – Double Crust Blueberry Pie from 1001 Low Fat (made with home-canned blueberries)

Lunch and Dinner from the Freezer

Lentils – Make ahead and freeze.

Lentils are cheap and easy. For a little more than a dollar, I can get a whole pound of dried brown lentils.

They are also good for you. They are low in fat and high in fiber, protein and folate. They are a good source of iron and potassium. One cup of cooked lentils has 230 calories, almost no fat, 7mg of iron and 16 grams of protein. Plus they are delicious!

I cook the entire bag of lentils, either in water or broth, then freeze the cooked lentils in 1-2 cup portions. A vacuum sealer works wonders for this. Try to freeze the packages as flat as possible so that you can stack them in your freezer like library books.  Don’t forget to label and date the bags. This same method also works for barley and rice. It is nice to be able to make soups, salads and pilafs almost instantly because you have done much of the work ahead of time.

When you are ready to make a lentil dish, just thaw and add the lentils.

Some lentil recipes I’ve tried recently: (recipe titles are links to the recipes)

Lentil Pear and Goat Cheese Salad – from Eat Well Stay Well

Lentil and Fennel Salad – from Cooking Light (holey smokes batman! This is fantastic!)

Lentil Salad with Spinach, Cheddar and Pecans  – from Food & Wine

Country Lentil Soup

– from 1001 Low Fat

 

 

And some old favorites:

Bacon and Lentil Soup

Lentil Soup with Cauliflower and Bacon – from Food & Wine (this freezes well)

Tomato Lentil Salad

Mushroom and Lentil Soup – from Super Foods (this soup also freezes well)

Green Lentil and Mixed Vegetable Pan Fry

– from What’s Cooking Vegetarian

 

 

 

Still need more ideas? These are on my to-be-tried list:

Lentil Soup with Chard – from Cooking Light

Bay Scented Lentil Salad with Pancetta – from Cooking Light

Barley-Lentil Salad – from Beyond the Moon

Lentil Vegetable Soup – from Horn of the Moon

Lentil and Pancetta Soup – from Cooking Light

Bulgur and Lentil Pilaf – from 1000 Great Recipes

Sweet and Sour Lentils – from Moosewood Low Fat Favorites

Dinner – Gnocchi with Sherried Shallots

Another night, another super simple dinner. This took me less than half an hour to throw together.

The recipe originally comes from Cooking Light (via RecipeZaar, of course!) I made a few adaptations to make it work with what I had in the house. I lowered the proportion size too. The recipe says it feeds four, but even after I almost halved all the ingredients, I got three good sized servings and one toddler-sized serving.

I used a whole large onion in place of the shallots and halved the sherry, sour cream, chicken broth and gnocchi. I sauteed the onions in a bit of olive oil until they started to caramelize THEN added the sherry and chicken broth. I think this gives the dish more complex flavors than just onion.

I was afraid that the gnocchi wouldn’t cook in the sauce, (it would have been fine) so I cooked it seperately, then added it right before I added the sour cream. Shredded, leftover turkey was pulled from the freezer in place of the chicken. Just before serving I stirred in a good tablespoon or so of dried parsley. Mostly just for color. Served with a tossed green salad – ranch dressing for the kidling and hubby, vinaigrette for me. Yum!

Gnocchi with Sherried Shallots.

2 cups thinly sliced shallots or onions
1 cup dry sherry
1 1/2 cups nonfat sour cream
1 cup fat-skimmed chicken broth
1 (18 ounce) package refrigerated gnocchi
2 cups shredded skinned cooked chicken
1/3 cup chopped parsley
fresh-grated nutmeg

In a 5- to 6-quart pan over high heat, stir shallots and sherry until shallots are limp, about 10 minutes.

Add sour cream, broth, gnocchi, chicken, and parsley. Stir until gnocchi are hot, about 5 minutes.

Spoon into bowls and season with nutmeg and salt to taste.

Turkey Carcass Soup – Thanksgiving Leftovers

Every year I save the carcass of our turkey just so I can make this soup. I found the recipe a long time ago in a cookbook called The Unwatched Pot. Of course, it is also in my files on RecipeZaar. But first let me tell you about the cookbook. Printed in 1975, and now out of print (you can find copies on Ebay and Amazon), I found my copy in a local thrift store. In addition to all the ordinary crock pot recipes you’d expect in a book this old, there are some fun surprises. This soup being one of them.

This is a great soup because all you have to do is dump the ingredients in and walk away. I’ve provided the recipe as it is written, but I do things a little differently. I do not add the turnip. I use a 16 ounce can of diced tomatoes and I never add the biscuits. Instead, I either freeze the soup as is for later use or I add noodles.

Turkey Soup With Dumplings
Serves 6-8

1 turkey carcass, broken up
8 cups water
1 tablespoon instant chicken bouillon
1 (10 ounce) can diced tomatoes
1 cup celery, diced
1/2 cup carrot, diced 
1 turnip, peeled and diced
1/2 cup onion, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1 bay leaf
1 (12 ounce) package refrigerated biscuits

Put all of the ingredients except for the biscuits in the crock pot.
Cover and cook on low 7-9 hours.
Remove turkey carcass pieces; separate meat from bone and return meat to the soup.
Separate biscuits; place on top of soup.
Cover; cook on high 15-20 minutes.