Every Sunday I sit down with my laptop and make my menu plan for the week. I always start with a blank document and a space for each day of the week. I take into consideration our schedules. For instance, Wednesdays we have activities all evening so it is often a good night for a crock-pot meal or leftovers. Sometimes I will pick a seasonal ingredient and work a meal or dish around it. I am constantly exploring recipes on-line, in magazines, or cookbooks for inspiration and quite often will take parts of different recipes to create what sounds good to me. Another way I often arrive at inspiration are my cravings. There is usually something or many things that I feel like eating or making that works its way into my weekly planning. I will also look to see what I have on hand or what I will have left over for meals and create a meal from what I can throw together. Often I will plan one meal a week around frozen shrimp, or fish. That way I have something easy I can push off that won’t spoil if we spontaneously eat out/order in, have more leftovers than I thought, or am so inspired to deviate from my plan and create my latest whim.
Here is this week’s menu:
Sunday – Gyros, Oven Baked Fries, and a Cucumber-Gin Cocktail
Monday – French Bistro Supper – Pate and Toast, Quick Cassoulet, Crusty French Bread and Pear Tarte Tatin
Tuesday – Shrimp & Black Beans in a Sauce TBD over Soft Polenta
Wednesday – Leftovers
Thursday – Pan-Seared Or Grilled (weather dependent) Swordfish Steak over Couscous with a Squash Medley
I will be posting the recipes as I make them.