Greetings faithful visitors! My humble apologies for the long hiatus from menu-posting. The last few months have been crazy busy, but hopefully, I am finding my new routine (til things change again... hah).

As a reminder (for myself, mostly), here is the basic plan I'm trying to stick to as I think up this week's menu.

  • 4 Breakfasts
  • 3 Side Dishes
  • 1 Dinner, tripled; extra 2 meals will add to Freezer Cooking inventory
  • 1 Large Batch of Sauce, Fermented Food or Prepared Ingredient (i.e. tomato sauce, shredded potatoes, dried fruit) to supplement Quick and Easy Meals
  • 1 Breakfast-for-Dinner
  • 1 Dessert, doubled; extra dessert will add to Freezer Cooking inventory
  • 1 Large Batch of Snack Food for sack lunches or traveling



Breakfast
  • Tuesday: Crcokpot Oatmeal and Apples
  • Wednesday: Rice with milk and honey, and fruit

Side Dishes
  • Tuesday: Fattoush (Greek-Style Garden Salad with Croutons) and Cacik (Cucumber-Yogurt dip)
  • Thursday: Ensalata Caprese on kebabs

Freezer Cooking
  • Thursday: Italian Three-Bean and Sausage Casserole

Quick and Easy Meals
  • Tuesday: Seasoned Ground Beef and Pre-Cooked Rice
I'll cook several pounds of ground beef to put away in the freezer, so I can pull out small amounts whenever I want to add some to a recipe. I season it well while it cooks, with a good amount of salt, pepper, and fresh garlic if I have any -- otherwise I use garlic powder.

Long-grain rice is wonderful to have pre-cooked, on-hand. After cooking, I package it into pint-size containers or freezer bags and refrigerate for quick and easy breakfasts, or to add to soups and casseroles. I also freeze it in pint-size freezer bags which I can defrost before adding into recipes.

Usually I try to do just one stock-up cooking session per week, but I'm all out of black beans and pinto beans, and I use them in something every few days. They're so handy to keep in the freezer, packaged up in pint-size freezer bags with the cooking liquid. If what I'm cooking doesn't require the vegetable broth, I just drain the thawed beans. If I'm making soup, I include the broth, too... it's delicious, flavored with onions, garlic and any other herbs I feel like throwing in.
  • Tuesday: Karni Yarik (Eggplant stuffed with meat and rice)
  • Wednesday: Tunisian-Style Chili

Breakfast-for-Dinner
I like to do this when possible to try out a new breakfast recipe so I know what needs to be tweaked before I cook it early in the morning, when I won't be able to keep a constant eye on it.
  • Wednesday: Rice with milk and honey, and fruit 

Desserts

Snack Food
 


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