Monday, October 11, 2010

October 10th - 16th Menu

I'm back to planning my meals at least a week at a time, but haven't been posting the menus here. And of course, not keeping to the plan for the most part! I'm not sure just why but putting a weekly menu up here for the whole world (potentially, anyway) to see keeps me on the straight and narrow. I thought I'd be fine not planning meals but what happened is I ate a lot of turkey bacon and egg suppers and too many take away meals from Long John Silver. The former isn't good for variety and the latter isn't good for my blood sugar. And though I tried to incorporate some variety into my diet, that isn't easy with turkey bacon and eggs and grease soaked frish (fried fish) so readily available. So, I'm asking y'all to please hold me accountable. How? Well, if you read this entry, please come back in a day or two and ask if I've actually prepared/eaten the stuff listed here or if I've been a slug and eaten breakfast food or junk food. I won't lie about it and if I don't eat what I have listed here, or a fairly healthy alternative, please berate and belittle me. Or something similar.

So, this week's menu contains the wonderful Caramelized Onions. I have a craving for those so when I'm off tomorrow those will be going in the slow cooker, simmering at a leisurely pace, smelling the kitchen up so wonderfully! I don't know if I can find Vidalias right now but other onions will work if I can't. If you like cooked onions and haven't tried that recipe yet, I highly recommend it to you.

Now, on to this week's menu!

Tonight I'll have leftover Swiss Steak. I made it on Friday and need to finish it off so I'll have that with a bit of wild rice and a small salad.

The rest of the week I'll have:

Mimi's Sticky Chicken with faux mashed potatoes and roasted brussels sprouts

Ribeye steak with caramelized onions, a very small baked red potato, and a bit of sour cream and butter 

Chicken Fajita bundle (meaning I omit the tortilla and just pile the ingredients on a plate and eat with a fork), made with leftover sticky chicken, caramelized onions, plenty of shredded sharp cheddar and pepper jack, and homemade pico de gallo.

Fire Roasted Tomato Chicken soup, my own creation that rocks the socks, folks! When I make that, I'll share the recipe in a separate entry. It's loosely based on my Fire Roasted Tomato Soup with a few changes and with cooler evenings upon us, it will be a welcome dish one night this week.

And last but not least, Saturday night I'll have whatever's languishing in the fridge and needs to be eaten. I really detest throwing food out so I try to eat up those leftovers, whatever they are, on Saturdays. It's a good plan and works well most of the time.

So that's it for this week. Hopefully I'll stick to my plan, folks. If I don't, call me on it. Please!

To find out what others are having this week join us over at Laura's Menu Plan Monday. There seem to be some seriously good cooks into menu planning and I get wonderful ideas reading their menus.

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