Monday, August 10, 2009

Menu Plan Monday

Last week's menu didn't go exactly as planned. I felt like cooking Friday instead of stopping by Papa Murphy's, so Samantha's free pizza coupon will probably get used next week. Saturday and Sunday were spent doing a lot of OAMC cooking. I'll have to post about that later when I pull the photos off the camera.

My favorite meal of the past week was from my OAMC session. Generally I will reserve two dishes and stick them in the fridge rather than freezing them. This time was no different. Last night we had Ground Beef Casserole II that I found on OAMM's July Menu. I thought it was quite tasty. Joe said it reminded him of Hamburger Helper. Eek! I wouldn't touch HH with a 10 foot pole, but this stuff was good. Samantha liked it, but picked out the meat.

I think the menu-planning gods are shining down on me. Ordinarily I like to pull a freezer meal out 36 hours in advance and set it in the fridge to thaw. For some reason, I had not yet done that with tomorrow's meal which was supposed to be Turkey Enchilada Casserole. Just now, as I was typing up this post, my neighbor John stopped by with a bag of banana and jalapeno peppers. Hot dog! I know what's for dinner tomorrow -- Chorizo-stuffed banana peppers. If I make it to the grocery store for bacon and cream cheese, then I might also have poppers, but that's up in the air right now.

Monday - Mexican Noodle Bake from the book Frozen Assets by Deborah Taylor-Hough

Tuesday - Chorizo-stuffed banana peppers and maybe jalapeno poppers

Wednesday - Carolina BBQ

Thursday - Pizza Casserole - a recipe from my college roommate Danette

Friday - Maple Mustard Chicken Thighs

Saturday - lunch: family reunion potluck; supper: ravioli

Sunday - BBQ Round Steak with rice - a microwave recipe that Mom made often when I was little

Do you know what you're eating this week? If you would like some menu plan inspiration, be sure to check out Menu Plan Monday at I'm an Organizing Junkie to see what others are having!

1 comment:

  1. Hi Amy,

    Thanks for visiting my blog, and thanks for your question. I explained in a follow-up what liver mush is - it's a North Carolina staple.