A week of dinners

[Andrea]

I've grown tired of going to the grocery store every other day, so I've decided I'm going to plan dinners ahead for a week and make a list before I go to the store...

Looking for recipes myself is boring, and I'm not very creative... does anyone have a certain thing they do on a certain night of the week every week? Ex: Mondays are chili night... etc. Bonus points if you have such a night then use the leftovers (or leftover ingredients) for something else the next night.

[Pax]

After cooking every meal we consume for the last almost 19 years I've decided to stop cooking. I'm sick of it and my SO would eat wallpaper paste if I put it in front of her.

So, we now have:
- Pizza Monday and others nights a choice of...
- Quiche and edamame
- Fishsticks and corn
- Pierogis and broccoli
- Salad
- Cereal and toast

Life is so much simpler now!

[OakLeaf]

We don't follow a schedule (except for sometimes Monday night football and pizza in season), but I'm a big fan of one-pot meals, or at least stews or casseroles that can be served over or with rice, pasta or tortillas.

Pasta e fagioli can accommodate pretty much whatever veggies are in season and/or around the house, it's a nutritious meal with complete protein, and it's really simple and inexpensive if you pressure cook the beans. (In my house there's no bright line between pasta e fagioli and minestrone .)

Pressure cooker risotto can also receive a variety of vegetables and/or mushrooms, and it's quick and easy.

Cook red lentils or split mung beans with diced onion, celery, carrot and tomato, add curry powder and salt, puree with a stick blender if you wish or leave it chunky, garnish with yogurt if you like and a little chopped cilantro.

Once you get used to pressure cooking beans, a whole lot of things become quick, easy and inexpensive - chili with various seasonings, black beans Cuban style with seasonal greens, Cajun red beans and rice, etc.

Any of these will keep and become more flavorful for at least 3-5 days, leftovers make a great lunch in the Thermos or microwave.

Depending on where you live, there may still be loads of fresh basil - make up a big batch of pesto, freeze it in ice cube trays and use as needed. Green beans, carrots, broccoli go well with pesto.

[Smilie]

I have the best French Dip recipe in a crockpot. My kids love it, and they are very picky brats.

3-4lb rump roast (I use whatever looks good, and inexpensive)
1 packet dried Au Jus (I can't find this anymore, so don't use it and it is still very good)
1 Packet dried Italian Dressing
1 c. Beef Broth-14 1/2 oz can ( I have also used vegetable broth)
2 tsp. Worchestershire Sauce
1 tsp. Garlic Salt
1 1/2 cup red wine (Cabernet Merlot works wonderfully)

Cook 10-12 hours on low, serve with Au Jus from crockpot, on Deli Rolls. I also saute onions, and melt Swiss or Provolone cheese on the bread. This is a wonderful recipe, I can't rave enough about it.

I don't do specific foods on certain days, as I have to be in the *mood* for certain things. I am weird that way.

[Nokomis]

Last winter I had to build out a generic plan to follow, or else I'd get stuck in the trap of having no clue what to make. I had 6 planned, then one fun, and each in a topic that allowed variety week to week. Within each meal is a focus on balancing protein, vegetable diversity, and appropriate carbs.

Stew or Chili
Pasta - Chicken Alfredo, Spaghetti meatballs, Ravioli, etc
Soup & Bread - home made, broccoli or tomato basil or chicken corn chowder or...
Mexi-something - Tacos, Fajitas, Enchilada Casserole...
Stir Fry - so many options!
A New Recipe - Opportunity to find new favorites - dig thru books, blogs, etc
Mystery Meal - flexibility to go out, use up leftovers, have home-pizza, whatever

[Becky]

Homemade pizza has become a staple in our house. I buy the pre-baked whole wheat shells, and there's always sauce in the pantry and shredded cheese in the freezer. Throw any available veggies, maybe some sliced olives or turkey pepperoni on top, and dinner's done.

We eat a lot of pasta too. I must have 50 recipes for pasta dishes. Real Simple magazine always has tasty, unique pasta recipes in each issue, and many have become favorites.

[shootingstar]

Some of you folks run your meal planning with such military regimentation...amazing. Not sure I could regiment myself, without gettting bored with cooking. I don't mind cooking...simply because it is abit creative to me/my partner... so there must alot of flexbility and nice surprises for meal planning.

Ummmm..we are more fly-by-the-seat of your pants in terms of meal planning and grocery buying. Thankfully. He and I consult a recipe..uh...every 3 months. Everything else we prepare has been a collaborative effort of recipes and cooking techniques from both sides of our families..plus each of us has tried certain recipes, each of us have casually memorized certain recipes initially but later transform/embellish/contort the recipe. It does help solve problems of varied, nutritious meal planning if we can already draw upon Asian and German (quality) recipes that we knew from childhood.

And voila, we make our meals. We do the reverse..we just buy fresh veggies and fruits with usually buying first whatever is in season/is cheap, then add on whatever else we need, usually 1 load of artisan fresh bread, fresh herbs, etc.

Then it's shoved into our fridge and cupboards. Then we do the reverse, we just look in the fridge /cupboard and make up the meal for dinner..

Maybe once or twice a wk. we consult..he says: "I'm making salad. You want salad?" Sometimes I say no or yes. If no, I make my own thing...it could be s stir-fried noodle dish, fishead soup, whatever. And I do the reverse too...except he never wants fishead soup. Approx. 50% of our meals are shared. Other times we are eating dishes separately because that's what the person felt like cooking and eating it for dinner.

IN the end, all I can say is: we have meat 1-2 times per wk., I eat more rice than he does, he eats certain pastas that he/I prepare... we both eat tons of fresh fruit, ...

Makes sense??? I assure you, we have some good recipes. In the past few months, he has done some lovely gourmet meals that come from his head ..take-offs of real recipes.

[roadie gal]

We do mostly "wing it" meals.

Last night we tried something that's probably a "duh" to lots of you: Bobolis. We got the 2 pack of 8" Boboli whole wheat premade pizza crusts. I put pesto and veges on mine, with cheese and my SO made pepperoni with tomato sauce and cheese. It was easy, fun and relatively healthy... and very importantly, fast.

[OakLeaf]

wow, that's two of you - we've pretty much given up on homemade pizza, even with a pre-made crust, because it takes just as much effort as a "real" meal but has the feel of something that ought to be "fast food." By the time you dice and saute onions, mince garlic, roast a red pepper, wilt spinach, slice and saute mushrooms, grate cheese, heat sauce (and season it if you're starting with unseasoned tomato sauce), etc., etc., etc., pizza takes a HECK of a long time! It's delicious, but it never seems like it's really worth the effort.

[Becky]

wow, that's two of you - we've pretty much given up on homemade pizza, even with a pre-made crust, because it takes just as much effort as a "real" meal but has the feel of something that ought to be "fast food." By the time you dice and saute onions, mince garlic, roast a red pepper, wilt spinach, slice and saute mushrooms, grate cheese, heat sauce (and season it if you're starting with unseasoned tomato sauce), etc., etc., etc., pizza takes a HECK of a long time! It's delicious, but it never seems like it's really worth the effort.

Our pizza topping are rarely "from scratch", unless I'm feeling particularly gourmet and have the time.

Lessee here:
Onions- diced frozen ones from the store.
Garlic- jarred.
Roasted peppers- jarred.
Fresh veggies- whatever I chopped up after shopping over the weekend.
Cheese- shredded from the store.
Sauce- canned from the store, or frozen homemade, depending on the garden's yield that year. And never pre-heated- the oven takes care of that while baking.

Now, that's not to say that I never prep produce, roast peppers, or shred cheese myself. I often do (except onions- too many tears! DH does that task!). But sometimes, there's just not the energy or time. And that's when prepared stuff is a life-saver. It might cost a little more, but if it saves me from ordering take out that night, it's worth the expense.

[TahoeDirtGirl]

I wish I could get back on track with dinner. It's just me most of the time. I'm trying to clean up my eating again, I have no idea why I eat worse on the east coast than the west!

You know, you can freeze cooked rice. I have a rice cooker and I cook up a big batch of brown rice. Measure it out, put it in sandwich bags and freeze em up. I just take it right out of the freezer and dump a baggie into a stir fry. It actually tastes a little better than just keeping it in the fridge!

[shootingstar]

I would be struggling to remember our dinners last wk... --one evening I just had rice made from ricepot and did a scrambled eggwhite with onions, garlic, red pepper and basil. Geez, latter takes less than 10 min. You could do it sleep-walking.

Somewhere I heard that people don't tend to have such egg dishes for supper...well, it's a fast way and nutritious type of dish especially if it's scrambled with other fresh veggies.

This wk. dinner so far:
Mon. --we went out to a restaurant on our cycle homeward. Had a paninni sandwich with proscuitto, cheese, red pepper spread, etc. Afterwards came home and munched on fresh fruit.

Tues.-leftover homemade smoked salmon pizza with dill and goat cheese. yes, I make this from scratch...about once every 1-2 months. Also had leftover dessert homemade focaccia of fresh grapes with spices, ginger root and honey. He made a tomato salad with vinegarette, etc.....on a whim. He felt like it. He does good different salads and makes up half of the salads in his head.

Wed. (tonight)-stir-fry with veggies and fresh chinese noodles from store. Noodles take 5 min. to reheat before stir-frying. He had leftover frozen veggie soup.

Cooking is not an awful thing for us...we don't have children living underneath our roof at this time. His are grown up and have their own places... hence, is it worth it for my partner and I to complain about lack of time (how about even about 40 min. or so) to chop and cook???

I guess we're pretty unstructured about cooking and buying groceries because it's just he and I...and we have an automatic dishwasher...which helps.

[katluvr]

OK I am amazed at all the "eating in". I have my best intentions to plan a menu for a week...usually do good for maybe 1/2 the time.
Weekends were are busy playing so some times we are good and plan a meal others eat out d/t out and about playing (biking, shopping, running, just stuff!)
Now the last 2 weeks have been take out or eat out...seriously bad. It is nto that I don't like cooking. But during the week it is work all day, fit in workout, then who wants to cook? I just want food!
I am usually good at packing my breakfast and lunch...but lately d/t lack of going to grocery store I have not even been packing that!
Maybe this weekend I can get re-organized, go shopping and plan a menu! Not sure why I am out of it so bad right now. But even when I do plan...just takes one bad day at work or feeling over tired and I want the easy way out!
By the way...just the 2 of us...could be quick and easy. But I do get tired of grill chicken and salad!

[Pax]

We really branched out last night...I'm home with a bunged up back and was feeling down, my honey brought me haagen dazs for dinner.

[AutumnBreez]

I buy the 6lb bag of frozen Italian meatballs from sams club.Med. Crockpot1lb frozen meatballs1 jar Chili Sauce1 - 16 oz Grape jelly1/2 cup Maple syrup (pure)*Heat on high 3place about 5 meatballs on one hoagie roll (whole-wheat pepperidge farms)Serve with veggies or salad.Easy and yummy.** It was a hit with my teens!