DINNER TIME DECISIONS: Week 3

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*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!  
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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! 

To print a meal planning worksheet for YOUR Dinner Time Decisions, CLICK HERE!
To see a tutorial for making your own Dinner Time Decisions CLICK HER


What's in my freezer?

Proteins:
Rump roast (2)
5 pounds ground beef
pork chops
chicken (breasts and drumsticks)

Prepared meals (i.e.: dinner’s in a bag)
Spaghetti Sauce

1 bag of precooked turkey
no precooked ground beef...time to restock!

What seasoning blends do I have on hand or can make up fresh with spices and herbs I have in the pantry?

Spice shelf is full!  Choices are plentiful {big smile!}


What's in my fridge that needs to be used before it becomes 'cash in the trash'?

2 heads of iceberg lettuce (oops...didn't trust my list when I was at the store...thought we were out!)
Hamburger buns were on sale recently...need to use up the 2 packages I bought
         
What do the grocery store sales have to offer this week?

I'm not going to shop the sales this week.  Working on a limited budget AND I stocked up the freezer last week from a good sale. 


What does my calendar say about my Dinner Time Decision making?

Days I need dinner ready when I walk in the door:

  • Tuesday was the day we packed Matt to leave for college so I need something that I don't need to think about AND I want to serve one of his favorites. 
  • Wednesday we take Matt to Dallas to move in, so need a quick meal when I come home. 
Days I have time to cook:

  • Monday is open...will use this day to do some cooking ahead. 
Days when dinner will need to serve more people:

  • Tuesday is a full house...last day everyone will be home for a while. 
Days when dinner will be for fewer than normal:

  • Starting Wednesday I'll have one less in the next {sniff}  Time to think smaller portions!

NOW HERE'S THE PLAN!


Monday

Since I had time to cook today, I used this day to precook some ground beef 
and make a few meatloaves for dinner and to put in the freezer for later. The salad is the first of several salads planned to use up that lettuce I over bought!   

Corn on the Cob

Tuesday

Today was the day we packed up Matt and served one of his favorite dishes 
that I could also put in the slow cooker and forget about!

Slow Cooked Roast with potatoes and carrots
Homestyle Quinoa with Green Beans
Biscuits

Wednesday

Decided to use the precooked turkey in the freezer
 and whip up some sloppy Toms in less than 15 minutes 
after a long day away from the house.

Sloppy Toms
Green Beans and potatoes left over from Monday's meal
Chips

Thursday
I had a little time today and wanted to use more of that lettuce I had in the fridge, 
so I whipped up a new taco seasoning blend that is now a family favorite!

Tacos
Nachos (just some chips with melted cheese!)

Friday 
I decided to use what was left of the meatloaf from Monday and whip together a shepherd's pie. 
While I had the potato flakes out to make the top of the casserole, 
I decided to whip up a few bags to keep on hand for fast and easy use another time 
(check out the updated link with the 411).  
I also used up the rest of that iceberg lettuce with a side salad.  

Pull Together Shepherd's Pie
Salad with Apple or Orange Vinaigrette (phew...so glad to be done with that lettuce!)

Saturday
This was test kitchen day in the VanHoy home.  Working on the last tweaks to refine the soup and bread recipes about to be put into my next eCookbook.  Dinner (and lunch) for this day and the following 2 days was a buffet of soups like:

  • Tortilla
  • Chicken Enchilada
  • Corn Chowder
  • Chili
I'm looking forward to launching that cookbook soon! 

The seasoning blends from the Entrees and Seasoning Ecookbook used for the menu above include: 
  • Basil and Garlic Seasoning
  • Kansas Style Dry Rub Blend
  • My Favorite Roast Seasoning Blend
  • Bacon Cheddar Meatloaf Blend
Do you have a plan this week?  
We'd love to hear it if you do....
so click the comments link below and share!

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Let’s Eat!
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CLICK HERE to find places I may be pulling up a chair and linking this post.  
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You can also find more Menu Planning ideas at Menu Plan Monday 

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