My Menu Board: How I organize a week's worth of meals and plan my grocery shopping trip.

I wanted a place in the kitchen to display my week's menu, so that I knew if I was going to have to prep the night before or if it was a Crock pot day, or if I needed to pull something out of the freezer. So i went on Pinterest and found an idea for a Menu Planning Board....and well here it is!

I took it one step further, and ran out to the crafts store and bought cute little chalkboard clips, that I used for side dishes. I have 15-20 of these, which have salad, baked potato, mixed veggie...etc

So now not only do I have the main dish planned, I also have the side dishes too. The nice thing is everything is clipped on the board, so if needed it can be moved around, for when a night runs later than originally planned and a pizza night is in order then that nights meal can be shifted down a day.

GROCERY SHOPPING
I do all of my planning the day before my weekly grocery trip. First I plan what meals I am going to have for the week, which is usually based on what meat is in the freezer, or what seasonal items are available.

After planning my menu for the week, I then write out everything I need from the grocery store. I do take this one step further, and try to plans meals where I can use ingredients in two different dinners, for example if I am going to make pinto beans for my Tostadas, then i usually make burritos this same week so I can use up the beans, salsa, and sour cream. (we love mexican in this house, so no one really ever complains about it).

The Advantages:
1) I only make one trip to the store, before this I was running to Kroger at least 4x a week!
2) I never have to stand starring in the fridge wondering what I can whip together for dinner, then end up ordering a pizza, (saves me money)
3) Saves Money (^)
     Plus I am not wasting food, only buying what I need for the week.
4) Since i know what I'm  making for dinner, I get everything cooked faster, I feel organized and less stressed. If I know the next day is a crock pot meal, i can prep the night before or know to get up a little earlier so I can get everything in the crock pot.
5) when my oldest son comes home from school, he knows whats for dinner....instead of asking me everyday "what's for dinner? Lol

* I will work on menus with shopping lists and recipes....stay tuned.

Pressure Cooker Chicken and Dumplings

Pressure Cooker Chicken and Dumplings

Ingredients:

1 lb Boneless skinless chicken thighs
3 carrots sliced
2 celery stalks sliced
1 medium onion chopped
1/2 cup of frozen corn kernels (i used my corn from the summer harvest)
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 can cream of chicken
1 cup of chicken broth with 1 tbs of corn starch
1/2 cup milk ( i used whole)

1 Pillsbury Grands biscuits

Directions:

Step 1: Combine all ingredients, except biscuits  in pressure cooker set on poultry setting for 20 minutes.

Step 2: Cut biscuits into quarters.

Step 3: When pressure cooker is finished, release pressure.  Remove chicken and chop up. Add back to pot. Arrange biscuits on top of chicken mixture. Turn on for an additional 3 minutes. **I ended up leaving in the warming setting for 10 mins to make sure the bisquits were fully cooked.

**next time i might try adding potatoes.

Pressure Cooker Beef Stroganoff

Pressure Cooker Beef Stroganoff  

Ingredients :

1 lb Ground Beef

2 cloves Garlic minced 

1 medium Onion chopped

1 package of sliced Mushrooms 

1 can Cream of Mushroom

2 Cups Beef Broth

1/2 c Milk (i used whole )

1 Box Penne Pasta 

1 1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Fresh Thyme (dry would be fine too)

1/2 cup Sour Cream (room temperature)

Directions:

Step 1: Brown Meat, drain excess fat.

add garlic, cook for 1 minute.

(This can be done in pressure cooker on browning setting. )

Step 2: add all other ingredients, except sour cream into pressure cooker. Set to High, and 7 minutes. 

Step 3: when pressure cooker is done, let the pressure out and then you can add the sour cream in. 

Step 4: Enjoy!!!

Freezer Ready Mixed Vegetables Bags

Freezer Ready Mixed Vegetables Bags

Visit Dena's profile on Pinterest. * For this batch I used Broccoli, Carrots, Green Beans, and Snap Peas
* Used for a quick side dish, or add to pasta dishes, stir frys, or soups.

Step 1: prepare the vegetables
Since its winter, i bought the bagged broccoli florets, snap peas, and green beans, these were already triple washed. The carrots were regular organic which i peeled and sliced half inch rounds.
* make sure the veggies are cut the size and shape you want for dinner or sides.

Step 2: Blanch vegetables. Then drain off excess water.
*I blanched carrots for 3 mins, everything else 2 mins.

Step 3: Mix all vegetables together and spread out on cookie sheets, freeze for about an hour.

Step 4: Transfer to freezer bags, depending on how much you want per dish/side. I ended up making 15 quart size bags.

* when you want a quick side dish, leave a bag out for about 20 mins. Then microwave for 3 mins in the bag, open bag up a little to let steam out. I also added a tablespoon of butter to flavor them.

* i used a bag for a easy chicken stir fry dish (recipe will be on this blog soon)