Menu Plan- 22nd to 27th of December

December 22, 2008 at 10:36 pm (Menu Plan)


Monday: We’re having leftover White Chicken Chili with cornbread

Tuesday: Seasoned Wild Salmon, rice, and carrots served with hummus.

Wednesday: Christmas Eve!  In honor of my Polish Traditions and my husband’s German ancestry- We’ll have Polish Ring and Smoked Bratwurst sausages, sauerkraut, potato pancakes, apple&apricot applesauce, and returning after a couple of years hiatus is French Onion soup as requested by Dan.  This is lunch and leftovers will be dinner.  Apple pie for dessert.  I’ll be making my chocolate-nut waffles with cherry compote for breakfast [Tradition except I am using cherries instead of strwaberries this year].

Thursday: Merry Christmas! Fend for yourself breakfast, banana nut muffins, oranges, nuts, and other goodies will be available. Lunch will be leftover French Onion Soup, deviled eggs, and vegetables with hummus.  Christmas Dinner will be [aged] Prime Rib with this sauce, mashed potato, Braised Celery with Crunchy Bread Topping, Garlicky Greens, and steamed carrots.  I am undecided for dessert- possibly pumpkin pie or gingerbread cookies.  A very special new tradition: Gluhwein [German mulled wine] which I had tried for my birthday at a German resturant and fell in love with it [so did Dan].

Friday: Leftovers

Saturday: Leftovers for lunch and homemade sushi for dinner

For more menu ideas- see Organizing Junkie!


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Soup Base

December 8, 2008 at 10:38 pm (Soup)

betterthanbouillonI love soups, my absolute favorite meal.  However, we don’t always have the time to make homemade stock so we I tried a couple of different packaged stock before I saw this little gem at Trader Joe’s.  It is called Better Than Bouillon and it is a paste [of the flavor you choose- I first tried Chicken Base] in a jar.  It has the best flavor after homemade stock that I have ever had.  So easy to use [really easy to dilute to your taste] and keeps well in the cuboard until opened [then keeps in the icebox].  Then Trader Joe stopped carrying it but I found it at a local grocery chain, Zupan’s, and there I found a wide variety of flavors.  I have tried [and loved] Vegetable Base, Organic Chicken Base, Beef Base, and Mushroom Base.  I look forward to trying the Lobster and Clam Base. 

In some reviews posted at various sources online, complain about it being too salty [the company does have 3 low sodium jars] but it is less salty than regular bouillon cubes and we don’t find it very salty but then again I don’t use very much salt in my cooking so maybe I balance it out?

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Menu For 8-13 December

December 8, 2008 at 7:08 pm (Menu Plan)


Monday: Beef Stew [I didn’t make it last week- we had pizza instead]

Tuesday: Quiche [Honey baked ham, carmelized onions, mushrooms, and Gruyere cheese]

Updated to add that I purchased a decent size ham and we had ham sandwiches.

Wednesday: Leftovers for lunch and I’ll take the boys out to Red Robin or somewhere for my birthday

Thursday: White Chicken Chili with Cornbread Ham, mushroom, spinach, and gruyere cheese quiche.

Friday: Family Dinner out at a resturant for my birthday.  Went to Berlin Inn for German food.

Saturday: Ham with green and red bell peppers quiche [used my favorite Gruyere cheese].

Sunday: Ham and split pea soup.  Also making Sausage and Lentil soup.

Check out Organizing Junkie for menu planning ideas

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Posting my weekly menu late- sorry

December 3, 2008 at 12:20 am (Menu Plan)

holidaympm-1First off, I didn’t cook a Thanksgiving meal for Thanksgiving as we were guests of family’s friends who hosted and cooked a lovely Thanksgiving meal for us.  But I missed out on the cooking so it is seeping out into my menu plan this week:

Monday: We had Turkey Breasts seasoned and baked, sweet potato, and cranberry sauce.

Tuesday: For lunch we had fish tacos.  Dinner will be a Carrot-Gingered Soup with some of the modifications listed in the commentary [also left chunky] and grilled cheese sandwiches.

Wednesday: For lunch we’ll have Bratwurst sandwiches [kind of like a philly steak sandwich] and carrot soup.  Dinner will be pizza cooked and served by someone else.

Thursday: Whole Roasted Lemon and Rosemary Chicken

, working on developing an appreciation for brussel sprouts so I will be trying this Creamy Brussel Sprout dish and a fresh green salad.

Friday: Stew- the traditional Beef Stew as featured in Betty Crocker Cookbook that my mom made for us when I was growing up.  Served with rolls.

Saturday: Leftovers and Christmas Cookies.  Will post which ones I make later.

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