Menu Plan Monday 1/30/17

Happy Menu Plan Monday! We’ve arrived at what I call “ISSMA week” here. I’m accompanying nine students for ISSMA (Indiana State School Music Association) solo contest at a local high school. For the past few weeks, I’ve practiced with those kids. They range from grades 6 to 12 and play saxophone, French horn, trumpet, and violin. I’ve also gone to a lesson with one student. She takes from the assistant concert mistress of the local philharmonic orchestra, and is from Russia besides. It’s interesting for me to hear her comments to the student — gives me some ideas for things to consider for my own teaching. Another student recorded her solo for an audition to Interlochen, a prestigious summer music camp. I wish her luck!

ISSMA state solo ensembleIn years past, some of my girls participated in the contest (see photo above). That was always fun for me! None of my own are this year. But, I really enjoy playing for the other kids, so it will be a fun day! When you’re about your day on Saturday, think of all these kids performing. It takes a lot of preparation (and bravery!) to perform for a judge and I respect all these kids for doing that.

It will be a challenge to fit in those extra practices this week with my usual piano students. Somehow though, it always comes together and gets done. Here’s the plan:

Monday: One Pan Garlic Ranch Chicken and Vegetables — new recipe. I’ve been seeing lots of “one pan dinners” recently. I do like the idea of everything baked and prepared in a single pan.

  • 8 teaspoons brown sugar, divided
  • 3 chicken breasts
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby peeled carrots
  • 2 tablespoons olive oil
  • 1 package Ranch Seasoning and Salad Dressing Mix (note: I plan to make my own ranch seasoning mix)
  • 3 cloves garlic, minced
  • salt and pepper
  • 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.
  2. Using your fingers, work the brown sugar onto both sides of the chicken.
  3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with ranch seasoning and garlic, salt and pepper.
  4. Place into oven and roast until the chicken is completely cooked through, about 25-30 minutes. Broil for 2-3 minutes, or until caramelized.
  5. Garnish with parsley, if desired.

Tuesday: Hamburger Straganoff — this was my dad’s favorite recipe when I was growing up, and we always called it straganoff rather than the more-often-heard stroganoff

l lb. gr. beef
l/2 c chopped onion
2 T. flour
l t. salt
l/8 t. garlic salt
3/4 t. pepper
l/4 c. mayonnaise
l/2 c. sour cream
l can Cr. of Chicken Soup
l small can mushrooms (optional)
Brown beef and onions and add remaining ingredients in order given.  Serve over rice or noodles.

Wednesday: Calico Beans

Thursday: White Chicken Chili — a nice alternative to “regular” chili.

Friday: Tex Mex Nacho Foil Packets — a favorite, and I think I’ve mentioned before how much I like “packet” type meals, since they make individual meals so easy.

Jessa Seewald brownies Duggar

If you watch the Duggars on TV, you may know that this week daughter Jessa (Seewald) is expecting her second baby. In honor of that auspicious event, I may make her recipe for butterscotch brownies. Simple, but good.

Oh, and if you’re wondering — I have not seen my friendly backyard squirrel this week 🙁 I hope he is okay.

What are you cooking this week? More menu ideas at OrgJunkie’s.










5 thoughts on “Menu Plan Monday 1/30/17

  1. It all sounds so good! My desert was a bust–it just wasn’t that good. How nice that students can now record their application performance for Interlochen. I wanted so badly to go there, but you had to drive all the way up there and audition in the 70s. I really hope your student makes it–and that you survive the week!

  2. I love stroganoff, but haven’t had it in years.I used to make it frequently, but my recipe differed from yours, somewhat. For one thing, I didn’t put in mayo. I should try to make it again, although I’m not supposed to eat noodles or white rice, so what would I serve it over?

    It sounds as if your week is going to be very busy. I hope you’re able to enjoy it.

    BTW, isn’t Interlochen up here in Michigan? If your student gets to come, come along with him/her and pay me a visit.

  3. Your one pan meal on Monday made my mouth water! I have often made such meals, and this one sounds better than most. Enjoy yourself working with the ISSMA Contest students, and I am quite sure that you will do a superb job as accompanist on the piano. Kudos for your loyal service year after year!

  4. This coming Saturday I will spend at Columbus East High School, accompanying students from the Sixth Grade Center on their instruments. I am playing for kids playing their clarinets, saxophones, oboes, and a trumpet. After that is taken care of, I will drive into Columbus proper and eat a good meal and do some shopping.
    The memories I have tucked away from playing for all three of my daughters all the way from when they began band until they were in high school. . . All of them have done Division 1 solos at State and I accompanied them every time. It was a YUGE day for our family! Back then I always took along a birthday quilt block to embroider. My girls know what that means, the rest of you, no so much. This year I will quilt on my Alaska project.

  5. You are certainly having a busy week. And making delicious meals also! Your post today brought back memories of when I went to Evansville for the annual solo and ensemble contests. I started in 7th grade through grade 12. I have a box full of first (blue) and second (red) place medals! I’ve kept them all even though the medals are tarnished. I was always so nervous, it’s a wonder I could blow the horn but somehow I managed. On the solo pieces, I don’t recall having an accompanist. I’m not saying that I didn’t, but I can’t recall one. Of course, our ensembles didn’t need one. Thanks for the memories!

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