Welcome to the week before Christmas version of Menu Plan Monday! What is new in your world? Here, it has been a really cold week — actually, a really wintry month. I read in the Sunday paper that we’ve gotten 10.4″ of snow this month. Last year at this time, we got .2″. And, Sunday night the temps dipped to -11 (-23 “feels like” temp). In anticipation of that, I moved my remaining garden tomatoes from the garage floor to the pantry (see top photo). I’m always grateful to still have home-grown tomatoes to use into the winter.
The girls have school until Wed., and next weekend we’ll head off to visit relatives for Christmas. Here’s the menu plan for the week —
Monday: tacos. I have a 5-lb pack of chicken I need to do something with, and I think I’ll cook it all in the crockpot and use some of it for tacos, then freeze the rest. It’s always nice to have meat cooked and frozen —
Tuesday: stir fry — this idea came from the discovery of some garden snap peas in the freezer. I don’t really have a recipe; just prepare chicken/snap peas/alfalfa sprouts/carrot with soy sauce and serve over rice.
Wednesday: make your own pizza — daughter #1, home from college, loves this. I make the dough and each person makes their own pizza with the toppings they like.
Thursday: Ricotta dumplings — interesting looking recipe I pulled out of the latest Womans Day magazine to arrive. With them, I might make the bag of wild garlic egg noodles I discovered at Big Lots this week with a $5/$15 coupon …
Friday: Tuscan Tomato Zuppa — we enjoyed this a few weeks ago, and I can use some of the pantry tomatoes in it —
2 14.5 oz. cans beef broth
18 oz. tomato juice
3 14.5 oz cans tomatoes
10 oz. frozen chopped spinach
9 oz package cheese tortellini
2 garlic cloves, chopped
1/2 tsp pepper
Combine all — cook 1 hour to combine flavors. Sprinkle with Parmesan cheese before serving.
You can find more menu planning ideas at OrgJunkie‘s.
Merry Christmas, everyone!