First Meal Plan of the Year

Happy New Year, everybody!  It may be New Year’s Eve, but it’s still the last day of the month, which means it’s officially time to post the January meal plan here on Red, Round, or Green.  This one comes from a collective brain trust of me, J., and my sister, D., who was sitting around with us when I asked the question: “J., what do you want to eat next month?”  My father also chipped in every once in a while, offering such helpful suggestions as kielbasa, Velveeta, peanut butter, and ramen noodles.  He may not have been taking me seriously.

Anyway, the last meal we’ll be eating in 2010 is tonight’s feast, which will be prepared by my wonderful mother — J. and I are spending New Year’s Eve with my folks, D., and possibly D.’s longtime S.O., if he’s able to make it into town.  The kids will eat earlier in the evening; L. has requested, among other things, that I make him “Kai-Lan dumplings,” something I tried once many months ago.  They’re Chinese-inspired dumplings filled with vegetables, tofu, and ground pork, and for some reason, he’s convinced that they are the best way to ring in the New Year.  Anyway, after the kids are in bed, Mom’s making the rest of the family a feast of filet mignon, her special baked stuffed shrimp, and tomatoes stuffed with pesto vermicelli.  Washed down with prosecco.  We do things big in this family when we get the chance!

After tonight’s highfalootin’ fare, it’s back to reality.  Here’s the lineup for the first month of 2011.  Hard to believe it’s here already!

Saturday, 1/1: Fend (inauspicious, but necessary after all the food we’ve cooked and eaten lately)
Sunday, 1/2: Spaghetti with peas and pancetta, salad
Monday, 1/3: Roasted tomato soup and panini
Tuesday, 1/4: Slow cooker — chicken soft tacos with avocado
Wednesday, 1/5: Skillet pork chops with mustard sauce, brown rice, veggies
Thursday, 1/6: Shrimp oreganato, salad, bread
Friday, 1/7: Fend
Saturday, 1/8: Homemade mac and cheese, roasted veggies
Sunday, 1/9: Sunday Roast Chicken dinner
Monday, 1/10: Salmon fingers with avocado dip, cous cous, veggies
Tuesday, 1/11: Slow cooker — West Indies chicken over brown rice
Wednesday, 1/12: Spinach and mushroom enchiladas, beans, corn
Thursday, 1/13: Skillet chicken with goat cheese and marinara, gnocchi, spinach salad
Friday, 1/14: Fend
Saturday, 1/15: French onion soup, bistro salads
Sunday, 1/16: Steak and Guinness pie, veggies
Monday, 1/17: Sesame noodles with broccoli, fruit
Tuesday, 1/18: Slow cooker — chicken sausage and pepper sandwiches
Wednesday, 1/19: No-fuss chicken, brown rice, veggies
Thursday, 1/20: Baked potato soup, salad
Friday, 1/21: Fend
Saturday, 1/22: Chicken with sage and mozzarella, garlic noodles, veggies
Sunday, 1/23: Spoon roast, mashed potatoes, roasted vegetables
Monday, 1/24: Pasta with sweet potatoes and red peppers, salad
Tuesday, 1/25: Slow cooker — lentil stew, bread
Wednesday, 1/26: homemade pizzas, salad
Thursday, 1/27: Fish dinner
Friday, 1/28: Fend
Saturday, 1/29: Roast lamb with chickpeas, couscous, veggies
Sunday, 1/30: Lasagna, salad, bread
Monday, 1/31: Pumpkin risotto, salad

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6 Responses to First Meal Plan of the Year

  1. Pingback: Enough is Enough: Where to Draw the Line | Red, Round, or Green

  2. TB says:

    Can I bug you for the Skillet pork chops with mustard sauce recipe? I would LOVE to try it this week.

    • Why, yes! Here you go:
      Heat 1 tblsp. olive oil in a skillet. Add 1 cup thinly sliced yellow onion and saute until the onions are just starting to soften. Push the onions to the sides of the pan. Season four boneless, center-cut pork chops on both sides with salt and pepper and 1 1/2 tsp. dried thyme. Set the pork chops in the center of the skillet; let them sear until golden brown, then turn and sear on the other side. Remove the chops to a plate and set aside. Add 1/3 cup dark beer (you could also use white wine or apple cider if you wanted to) to the skillet and bring to a boil; let the liquid reduce by half. Add 1 cup chicken stock and 1/3 cup dijon mustard and whisk to combine thoroughly. Return the pork chops to the pan and reduce the heat to medium-low; cover and simmer for about 10 minutes or until the chops are cooked through. Remove the pork to a serving dish. Add 1/4 cup half and half or heavy cream to the sauce in the skillet and let cook for an additional 2 minutes, then pour the sauce over the pork.

      • Oh, and I should add that you should definitely taste and re-season the sauce! I found it needed more salt and pepper the other night than was provided by just the pork. 😉

  3. Kim B. says:

    Happy New Year!

    Would love to try your slow cooker soft taco recipe (and any other favorite slow cooker recipes!). Also, what’s your no-fuss chicken?

    Thanks!

    • I’ll post the chicken soft tacos soon, I promise — I got a few other requests for this one via FB and email! The no-fuss chicken is sort of a not-as-healthy thing as many others, but it’s an old throwback family favorite, and with some good veggies and brown rice on the side, it’s not a bad balanced meal. Basically, you just make a mixture of 1/2 cup mayonnaise (I use the olive oil kind); 1/4 cup freshly grated Parmesan cheese; and 2 tblsp. Dijon mustard. Crush up a whole mess of cornflake cereal finely (GREAT job for little kids in the kitchen!). Brush boneless, skinless chicken breasts with the mustard mixture; coat with crushed cereal; place in a lightly greased baking dish and bake at 400 degrees for about 25 minutes, until they’re golden brown and the chicken is cooked through. I have no idea where this recipe came from — Good Housekeeping or some such, circa 1980 — but darned if it hasn’t stood the test of time. My kids demand it. And L. LOVES to help me make it, so it’s an extra bonus that way.

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