Weekend Cooking Plan

Having a weekend cooking plan can help you keep everyone fed and happy on the weekend and into the work week.

Having a weekend cooking plan can help you keep everyone fed and happy on the weekend and into the work week.

 

Hello, happy almost Saturday. I had to work tonight and it has been one heck of a week so I’m way behind schedule. But I’m still planning to cook and feed my family this weekend so here we go:

Saturday:

Lunch: BLT’s, pineapple chunks

Dinner: garlic lime chicken, mashed potatoes, salad

Sunday:

Lunch: Refried bean, cheese and salsa nachos

Dinner: Spinach and Bacon Pasta

I’m making extra mashed potatoes because we’re going to have Baked Cod with garlic mashed potatoes for dinner Monday night. I plan to make extra garlic lime chicken for Tuesday night. Work has been crazy busy and this upcoming week promises more of the same only with more meetings to cover, including Monday and Tuesday night. So there will be no time for cooking, just reheating or tossing in the oven. I’ll probably even toss the fish in a baking pan and cover it with the mashed potatoes so I’ll I have to do before I run to my night meeting is put the pan in the oven.

What I like about this weekend’s menu is it doesn’t require any grocery shopping. I’m out of a couple spices for the garlic lime chicken but everything else I already have :) A quick trip to the natural food store isn’t bad for a Saturday.

I also need to get black beans and kidney beans cooked in the crockpot this weekend for chili I’m planning to make next weekend.

What’s on your menu this weekend? Tell me in the comments.

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Shaw’s Stock Up Plan Oct. 24-30

Here's what you can stock up on at Shaw's Supermarket to save money.

Here’s what you can stock up on at Shaw’s Supermarket to save money.

Pineapple $1.77 each

Tangerines $5.99 for 5 lb box

Limes 3 for $1

Broccoli crowns $1.29 each

Russet Potatoes $2.99 for 5 lb bag

Wild Perch $4.99 a pound

Simply Orange Juice $1.99 for 59 oz (usually, I buy orange juice concentrate but this price is cheaper than the current concentrate price, which is well over $2 each in Maine right now.

Not a ton of great deals this week that are must buys. I don’t think I’ve cooked with Perch before but that’s a good price for us for wild caught fish so I’ll do some googling.

I’ll probably just buy one pound of fish since I’m not sure how we’ll like it or how it will be to cook. Plus, our local Waldorf school is holding its annual citrus fundraiser. I’ll need to pull $40 or so from the grocery budget for that. A $40 box will probably be 20 oranges and 10 to 15 grapefruit, not what I would consider a bargain but the fruit is always very fresh and it’s for a good cause. Plus, it arrives the week before Thanksgiving, which is good timing so we have plenty of fresh, tasty fruit to snack on during the holiday season.

What are you stocking up on this week?

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Postcards from Maine: October

October

October

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Really Great Things #14

Really Great Things #14

Really Great Things #14

 

My son, Mr. 11, will eat broccoli unadorned but I prefer mine with cheese like this soup version from Panera.

This dish from Honest Cooking has all my favorite flavors like grapefruit and cilantro.

Do you need a clever new garnish for cocktails?

I had no idea what wine to pair with my stash of Nerds or Swedish Fish until now.

Aerobic baby is my favorite. What’s yours?

Holiday party season is coming up soon. Do you know how to style a dessert table?

You have enough to do. Put technology to work for you.

I need this fudge.

Did you have any clue that you could make sprinkles? Or that you could make pumpkin cheesecake chips?

One of my favorite treats at Starbucks during winter is this bread.

This cake.

Think outside the casket for your Halloween costume.

Handle the Heat, who made the ultimate guide to making chocolate chip cookies, takes on the muffin.

I want to hear what your really great things are this week. Tell me in the comments!

p.s. If you enjoyed this post, please share it with a friend :)

 

 

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Whole Lemon Bars

Make these whole lemon bars, so named because you put a whole lemon in them, pith and all, for someone who just likes a hint of lemon in their bars.

Make these whole lemon bars, so named because you put a whole lemon in them, pith and all, for someone who just likes a hint of lemon in their bars.

Alright, so I can scratch one cooking goal off my list for the year: whole lemon bars from recipes found at The Baker Chick who used one from the Smitten Kitchen.

I was disappointed in these bars. I thought that using an entire lemon would yield the intense lemon flavor that I prefer but it didn’t. These were very mild and light on the lemon flavor. I will probably be sticking with my current gold standard for lemon bars, a recipe I’ve been using for several years.

If I had done a little more research, I would have found David Lebovitz’s whole lemon bar recipe, which calls for three tablespoons of lemon juice in addition to the whole lemon. This juice addition, I think, would have yielded the flavor I was seeking.

If you’re wondering how the whole lemon fits in the recipe, you thinly slice the lemon and put in the food processor to be blended with a cup of sugar. If you make these bars, I strongly suggest adding lemon juice. In fact, if I try the recipe again and I probably will because I like the idea of putting a whole piece of fruit in a dessert, I’ll try adding six tablespoons of lemon juice and probably some zest as well. Life is meant to be tasted and I consider anything without a blast of flavor to be a waste of precious calories.

What I did like about this recipe is that it was made entirely in a food processor before going into the oven to be baked. This results in less dishwashing for the kitchen serf, always a good thing.

I also liked the texture the bars had from adding the entire lemon. The bars turned out a bit chewy.

Do you have a favorite lemon bar recipe? Have you ever made a dessert using an entire piece of fruit, skin and all? Tell me in the comments.

 

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