Menu ideas

Ever tried making a menu for the upcoming week? I've found that menu planning takes away the headache of trying to decide what to make for supper that night, when the last thing you want to think about is planning out a balanced meal. I've found we eat healthier and cheaper when I plan out my meals before the week begins. Here's some of my ideas for menu planning.

1. Theme the week. For example:
• Monday-Italian
  
• Tuesday-Mexican
• Wednesday-American/Mennonite
• Thursday-Asian
• Friday-Soup N Salad
  
• Saturday-Pizza
• Sunday-Snacks and leftovers

With this plan a menu could look like this:

Monday

• Spaghetti
  
• Caesar Salad
• Garlic Bread

Tuesday

• Salsa Chicken Rice Casserole
  
• Sliced apples or a fruit salad
• Chips and salsa
  

Wednesday

• Hamburgers
• Applesauce
• Veggie tray

Thursday

• Crockpot Sesame Chicken
• Rice
• Steamed broccoli

Friday

• Sausage Bean Stew
• Biscuits
• Cheese slices

Saturday

• Pizza
  
• Applesauce
• Chips

Sunday

• Whatever's left over!

I've also found that as I make my menu, I can easily collect the recipes (print them off this blog!) and create my grocery list at the same time. This way I'm not running to Aldis 5 times a week (like I've been known to do sometimes!)

OSU-Beats-Michigan Good Wings

5 lbs chicken wings

Sauce
1 1/4 c. Louisiana style hot sauce
1/2 c. + 2 TB butter
3/4 c +1 1/2 TB honey
pinch of garlic salt
pinch of black pepper
3/4 tsp. cayenne pepper-- more if you like them spicier.

Marinate chicken wings in one batch of sauce for at least 4 hours.

Preheat grill on high.
Lightly oil grill grate. Grill chicken 8-12 minutes on each side or until juices run clear. Remove to a large roasting pan.

In a saucepan over med. heat, mix another batch of sauce. Simmer about 10 minutes until blended and heated through. Mix 2 TB cornstarch into 3 TB water. Add to sauce. Bring to a boil until thickened slightly. Pour sauce over grilled wings and stir to coat.

*Debbie's note: I usually just do 3/4 tsp. cayenne pepper in the first batch and then add a little bit more to the sauce that goes over the grilled wings.

Crockpot Jambalaya

2 to 3 lb. chicken, cut up
1 to 1 1/2 lb smoked sausage, cut in bite-size pieces
2 (1 lb.) cans of tomatoes (I use 1 qt. tomatoes or juice)
1 medium onion, chopped
2 cloves garlic, chopped
1 bunch shallots, chopped (green onions)
1 bell pepper, chopped
1 t. salt
pepper and red pepper, to taste (or 1 chili pepper, chopped)
2 c. water

Place all ingredients into crockpot. Set on low for 8-9 hours or high for 5 hours. Stir well and serve over rice with crusty French bread. Serves 6-8.

I use a mixture of meats, not just chicken - beef, squirrel, venison, a handful of shrimp - enough to equal 2-3 cups of meat. The sausage should not be omitted though. I freeze the liquor from fresh oysters to add as part of the water amounts to give it a more Cajun seafood boost. If serving different levels of spicey hot preferences, start mild and serve with Tabasco on the side.

Seasoned Salt

3/4 c. salt
1 t. thyme
1 t. marjoram
1 t. garlic powder
4 t. paprika
2 t. dry mustard
1/2 t. onion powder
1/2 t. curry powder

Blend well. Store in air tight container/shaker. Makes 1 cup.

I don't like to be without this in my kitchen for seasoning meats or any dish that needs a boost in flavor.