Dinner Time Decisions: Week 2



*This post features some recipes that use seasoning blends found in the eCookbook,

Mix it / Store it / Make it  ~ Entrees and Seasonings.
Click here to purchase and make the seasoning for your pantry!  



Dinner time decisions are best made in advance, but sometimes we need a little help.  
Each week I'll feature 7 days of meals using Cook Once / Serve Twice concepts.
In addition, I'll share my thought process 
so you can learn ways to stream line your dinner time decisions
...or just use mine! 

This week....
My local grocery store is having their quarterly 'buy one / get one for a penny' sale, so it's time to stock up!  Perfect timing since my freezer is all but empty!

My plan is to do a quick trip to the store Wednesday after working at the local food bank to get what I need to make this week's meals, and then return on the weekend to really stock up the freezer with some bagged meals.  (hoping to get some video of the assembly line when I fill the freezer...so stay tuned!)

Now for the standard list of questions to get my dinner time decisions nailed down...


First stop...what's in my freezer?  

Ummmm...that one has already been established ~ nothing. Nada. Zero. Zilch!

OK...what seasonings do I have on hand or can I make with spices and herbs I have in the pantry?
  • Kansas Style Rub
  • Basil and Garlic
  • Lemon Pepper with Garlic
  • My Favorite Roast Seasoning Blend

Next...what is in my fridge that needs to be used before it becomes 'cash in the trash'?
  • Again...nothing. Definitely time to shop!

What do the grocery store sales have to offer?

The buy one / get one for a penny is going to be driving my dinner time decisions this week.  Some key items being offered include:

  • boneless skinless chicken breasts
  • pork chops
  • pork roast
  • pork tenderloin
  • sirloin steak
Finally...what does my calendar say about my dinner time decision making?
  • Monday and Tuesday are over...it's a late start this week!
  • Wednesday is volunteer day for me at the food bank AND I'll be doing my shopping before going home.  Normally I'd put something in the slow cooker, but seeing how my freezer is empty I'll look for a recipe I can make quickly and easily with what I bring home from the store. 
  • Thursday - Saturday.  No special activities but I have a lot of writing to do (trying to get next eCookbook ready to publish very soon!)...so I need a few meals I can put in the slow cooker. 
  • Sunday.  The road trip to Chicago last week ate up the 'eating out' budget (pardon the accidental pun!) so I need to be sure I have something planned that is easy to throw together for lunch after church.   



OK...I am ready to decide 'What's for Dinner' this week! 


Wednesday: 
  • Philly Cheesesteak Sandwiches
    • I'll be using the BOGO sirloin steak for this, and I think I'll increase the 1 1/2 pounds of steak called for in the recipe to 2 pounds so I can have Steak and Peppers Quesadillas on Saturday (see COST meal idea on Philly recipe) 
  • Carrot Sticks with Ranch Dip (baby carrots BOGO this week too!)
BEHIND THE SCENES: in addition to increasing the steak by 1/2 a pound, I'll add some extra bell peppers and onion to the pan.  Before serving the sandwiches, I'll remove a third of what is in the pan for the Quesadillas on Saturday and put them in the fridge.  

Thursday
(Since pork chops are BOGO this week, I'll double this recipe, putting one batch in slow cooker for today and one batch in a gallon sized freezer bag to freezer for another day)


Friday
(I've decided to make a bbq chicken salad for a quick and easy meal ready and waiting Sunday after church...so I'll need to add 3 extra breasts to the slow cooker.  While I'm at it, I'll bag up another batch to freeze for another week)
  • Kansas Style Chicken
  • Baked beans 
  • Garlic Bread (the kid's favorite brand is BOGO too, so treating them to this frozen version instead of making it fresh)
BEHIND THE SCENES: before serving dinner, I'll remove 3 of the cooked breasts, setting them aside to cool.  When dinner is over, I'll throw together the BBQ chicken salad so it is ready to serve on Sunday.


Saturday
(Flour tortillas are BOGO this week too, so Quesadillas are perfect choice for dinner tonight, saving on the grocery budget while using leftovers from Wednesday's dinner!)
  • Steak and Peppers Quesadillas (recipe featured at bottom of Philly Cheesesteak recipe)
  • Salad


Sunday
(Since those flour tortillas are BOGO...I'll make wraps for lunch today with the chicken salad)


The seasoning blends I'll be needing this week:

  • Basil and Garlic Seasoning
  • Kansas Style Dry Rub Blend
  • My Favorite Roast Seasoning Blend

My grocery list looks like this: 

WEDNESDAY:
2 pounds sirloin steak,
1 1/2  large onions
1 1/2  bell peppers  
vegetable oil
butter or margarine
6 hoagie buns
6 slices Provolone cheese
carrot sticks
Ranch dressing

THURSDAY
(doubling recipe to put one in the freezer)
12 pork chops (thick cut) 
2-10.7 oz can sliced mushrooms
2-10.75 oz can cream of mushroom soup
green beans
rice
FRIDAY
6 pounds of chicken breasts + 3 more breasts
1 cup oil
baked beans (canned)
garlic bread

SATURDAY
1 cup shredded mozzarella cheese
8 flour tortillas
tossed salad ingredients

SUNDAY
1yellow onion
baby carrots 
1 bell pepper
2 stalks celery
mayonnaise 
Ranch salad dressing 
1/3 cup shredded cheddar cheese 
flour tortillas
chips


Do you have a plan this week?  
We'd love to hear it if you do....
so click the comments link below and share!

Let’s Eat!
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I'll be linking up with these great blogs today.  Go check out what they are talking about too!
Works for Me Wednesday 
Tuesdays at the Table
Living Well Wednesday

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