Menu Plan Monday and closer to Spring!
Whenever my husband is paying the bills he declares that we need to start eating beans and rice. I am always tempted to plan a menu with nothing but beans and rice. Maybe one of these weeks I will do just that. But, in the mean time I enjoy practicing the fine art of menu design.
Fine art? Really?
Well, I have planned menus personally and professionally and I do think that good menu planning can be a form of design. In the course of a week I like to see different flavors and textures in my meals. One day something soft and comforting. The next day something spicy.
If you eat meat, it can be so easy to fall into a chicken rut. As a vegetarian, it can be equally as easy to fall into a pasta rut or a rice and beans (!) rut.
I like to explore new products and new cuisines so I can “shake it up” at meal time. I also like things that are relatively easy and quick most of the time. Menu planning can be like the wedding adage: Something old, Something new, Something borrowed, and if you are into that sort of thing – Something blue. <grin>
Here are my menus for this week.
Monday – Leftover Scalloped Potatoes, Ham-Not Loaf, and Asparagus
Tuesday – Tofu Stir Fry with Thai Noodles and Peanut Sauce
Wednesday -”Chicken” Soup with Matzo Balls
Thursday – Hotdogs and Saurkraut and Three Bean Salad
Friday – Pizza or Leftovers
What’s on your menu?
Sandra
We’ve had weeks where we’ve riced out. I try to cook up extra of at least one grain a week for quick meals, but after the rice incident I have learned to cook less…lol.
Your menu sounds yummy!
Sounds like a great week you have planned there! Yum! I know what you mean about building in variety.