I have been on a marathon of writing, baking and cooking for 77 days now and am at 124 posts, not all of which are recipes. Some are ideas and I have written out as many of the basics I can think of for baking bread, pie pastry, sauces, breading and making stock, plus more.
The world of cooking is just so incredibly vast, I could keep focusing on just the techniques and probably still be writing it all out a year from now. I'm not a professional chef, just a well rounded cook. I still have things I can learn too.
Our last three meals were nice and simple, and each used some form of technique from this blog, excluding last night's meal, which I will post on in future. Au Gratin Potatoes and Poached Chicken Breasts. An easy dish and simple enough that it fit the bill last night. I had made another French Bread variation that morning, shopped and cleaned the house. I took pictures of some of what I made this weekend, I'll write out the steps the next time I make it.
I don't have any recipes to post today, just a menu plan. I have plenty of items which can be used from what I currently have in the freezer, but also need to keep things varied, partially for taste, partially for diet. I like to rotate our meals as much as possible so we do not eat the same things within the week.
There is so much information out there on Anti- Inflammatory Diets, Women's Nutrition, Hunter Gatherer Style Nutrition, Mediterranean ... I have read a number of books and done some research of my own...I don't think anyone knows what works for EVERY person. Some people have sensitivities to certain foods, others do not. I just make sure we get a little bit of everything and rotate accordingly. If we have potatoes one day I'll choose rice or pasta the next. If we fry something one day, don't do it the next.
Focusing on dinners, every week I try to include at least one evening meal with Fish, one or two Chicken based, one red meat such as Beef, Lamb or Bison, one Pork, one Vegetarian style meal. That's six days of the week covered, and one I don't plan, let's call that a flex day. Usually Friday or Saturday, that's when my Husband is more apt to help out.
Here is a basic plan starting from our Friday.
Menu Plan
Friday - Three Cheese Ravioli (Vegetarian/Pasta).
Saturday - Teriyaki Ahi Tuna with Vegetables and Rice (Fish/Rice).
I used a Teriyaki Sauce instead of a spice blend.
I used a Teriyaki Sauce instead of a spice blend.
Sunday - Chicken and Au Gratin Potatoes (Chicken/Potatoes).
Monday - Stuffed Portobello Mushrooms (Pork, less Starch)
Tuesday - Beef - Olive Stuffed Meatballs, (Beef/Pasta)
Wednesday - Chicken Dinner, pre-made (Chicken /Potatoes), from a Traditional Chicken Dinner
Thursday - Vegetarian or Egg Based, (No Starch or very little) Vegetarian Stuffed Peppers
Friday - Baked Salmon and Vegetables (Fish, Rice)
Saturday - Flex Day - Mediterranean Chilli Pizza - a little bit of everything Lamb, Cheese, Chick Peas and Bread
Etc.
I have no message or diet to promote. I do believe variation is probably best. Too much of any one thing can be bad for you eventually. I will make gravy, and will use cream and butter when I cook, I also substitute Milk for Cream, a Demi Glaze for a Gravy on a regular basis. Not all of the baked goods I generate are used in our household as I do share it with neighbours. I also modify my diet during the day with Berries, Vegetables, Nuts, Soups I make, Cereal, Yogurt, Lettuce Wraps, Rice Wraps, and on occasion a sandwich. My husband's diet...I focus on what he eats at home, the rest is up to him.
I did get off track with that type of planning since I started this bog as there is SO MUCH to convey. I have a couple of ideas for Easter, but I'm back on track to "everything in moderation", and using ingredients wisely. I ate too much fried food last week. =P
So that's it for the day. I'm back on track. Stuffed Portobello recipe tomorrow.
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