Sunday, April 7, 2013

Weekly Meal Plan

The weather outside is Springlike once more, after a couple of chilly rainy days at the end of last week.  We went visiting yesterday and the ride was made that much more pleasant by the site of dogwood, redbud, azalea, and cherry trees along with that soft gentle new green of leaves starting to show upon many of the trees.

I woke a little late this morning, to a world riddled with sunshine, dew, birdsong and the most beautiful blue skies.  SIGH!  It's nice to see Spring has finally arrived.  Mosquitoes, too.  I got bitten twice last night while the dogs ate.  John's planning to mow the lawn today, first time for this year.  I think we had to mow in February last year due to the unexpected heat wave that hit us and shoved Spring away in about one and half weeks.  I like this slow easing into a season myself, despite the pollen.

Trouble is, weather like this has me thinking all sorts of thoughts: mulch, plants, new curtains, paint, etc.  I mean to stick to my Back to Basics plan but I can see that will be a huge challenge if this keeps up.  One just naturally wants to spruce everything else up to look as pretty as it does all outdoors.

As I said earlier I was up late this morning.  John took one look at me and knew without a doubt he would be waiting a bit longer for breakfast as I was definitely on a two cup coffee call before I was going to be sensible, lol.  Bless the man he got busy rattling pots and pans and made quite a nice breakfast for us of omelets, fried Spam (no Ews allowed we LIKE Turkey Spam!), and toast.  So nice to be pampered by the man of the house while the coffee took effect.

Big late breakfast and plans to mow the lawn, there's no need for a big heavy meal.  I had a prepared entree in the freezer that I'll heat and add salad.  One meal down, six more to go...

Spaghetti, Salad, Pineapple Cupcakes
I used my favorite single layer cake recipe to make up a dozen cupcakes. I decided to replace the milk called for with the juice from a small can of crushed pineapple, then dumped in the fruit, too.  I had leftover butter cream frosting in the fridge from the disastrous bunny cake.  I used that to frost the cupcakes.  John says these are the best cupcakes I've ever made!  I don't know if that's true or he's just that easy to wow, but they are moist and tender.  I was happy to use up another can of that pineapple that expires next month.  Only three cans more to go.

Chicken Enchiladas, Spanish Rice, Black Beans, Salad
I never made chicken tacos last week.  I had the meat cooked and was ready to prep the meal when John told me he didn't think he wanted that for dinner.  I had a fall back meal we could eat and just put the chicken meat in the freezer. I think he'll be happier with the switch to enchiladas.

Beanie Weenies, Coleslaw, Corn Muffins, Grapes
I have three hot dogs in the fridge. I'll slice and add to a can of baked beans for homemade version of Beanie Weenies.

Tuna Salad Nicoise, Tomato Soup, Crusty Bread
I'll use canned tuna, sliced cooked yukon gold potatoes, and steamed whole green beans for the salad.  In summer we wouldn't add soup to the menu, but Spring is a season when a little something more is nice, as appetites are still used to the heavier meals of winter.

Chicken Kiev, Roasted Asparagus, Wild Rice, Green Salad with grapes and apples
John loves roasted asparagus.  I try to buy it each grocery day when it's in season as it has been for about a month now here.  The challenge is coming up with menus that it 'fits' and I think this one will do nicely.  I'd have liked to do a salad with strawberries and almonds, but the berries were not very pretty this last grocery shop.

 BBQ Beef Cups, Spring Salad Bowl, Strawberry Cobbler
I DO have frozen berries in the freezer.  Nothing tastes richer than cooked strawberries in a cobbler.  I won't make a big cobbler, just enough for two.  I'll make my own bbq sauce for the beef cups and my own biscuit dough, too.  I'll put some of the biscuit in the freezer for future meals.

Macaroni and Cheese, Wedge Salads with Thousand Island dressing, Steamed Broccoli
I'll likely cook double the amount of macaroni required, perhaps even a whole box.  I can always use an extra dish in the freezer for a future easy meal and any leftovers besides can become salad next week.

That should do nicely for the week ahead, don't you think?  Have a great week!

No comments: