Tuesday, September 22, 2009

Meal Planning - week two

So, I ended up planning meals again for the week and went to the grocery store last night and farmer's market today. I got all kinds of goodies - like a beautiful whole chicken and bosc pears and some HUGE sweet yellow onions. I also got some heirloom tomatoes and an avocado for sandwiches along with this oatmeal bread that I really love.

So... This week I've planned 4 meals again - mostly based around a roasted chicken. I'm thinking about maybe doing some homemade pizza on Saturday night if I'm around.

Tuesday (tonight) - Roasted salmon with a maple glaze served over garlicy grains and rice along with broccoli with olive oil and lemon zest.

Wednesday - Roasted chicken with fresh herbs (rosemary and thyme) and roasted bosc pears and shallots served with a spinach/arugula/radicchio, apple, and goat cheese salad and a honey balsamic vinaigrette.

Thursday - Open-faced roasted chicken, apple, and provolone sandwiches on oatmeal bread along with spinach, heirloom tomato, and cucumber salad with apricot/honey white wine vinaigrette.

Friday - Roasted chicken, fresh strawberry, goat cheese, and spinach salad with honey and shallot balsamic vinaigrette.

Yup, I really love making salad dressings from scratch. I mostly end up making a vinaigrette of some sort, but usually go with a balsamic vinaigrette that I love. When I was at the store I almost got a blackberry ginger balsamic vinegar for dressings and noticed an apple balsamic as well... Maybe next time. They both sounded really good.

Here's to good food.
- Cait

Meal Planning - week one

I've been busy actually doing things - so I haven't been updating this blog at all. Oops! Last week I started actually doing some meal planning... I wrote down what I wanted to make in a little pocket calendar and it went over pretty well... Sometimes my meals are planned, but it's usually a last minute - oh I need to run to the store to get _______ to make whatever it is for dinner. I guess I got a little inspired and decided to plan meals for most of the week. I only planned until Wednesday figuring there would be leftovers.


Sunday night - Shrimp and corn chowder served with corn bread along with a spinach/arugula/radicchio salad with apple, goat cheese, and a balsamic fig vinaigrette.

Monday night - Meatloaf served with baked macaroni and cheese and sauteed green beans.

Tuesday night - Pear, sharp cheddar, and ham panini on fresh baked country bread along with a baby romaine and roasted beet salad with a balsamic honey vinaigrette.

Wednesday night - Old school chicken cacciatore served over creamy polenta.

So far, there isn't anything left over - the shrimp and corn chowder went over super well and the pot was scraped clean!

I used leftover meatloaf in amazing sandwiches - which my boyfriend loved and said how they were actually moist. I used fresh country bread sliced semi-thick which was toasted and rubbed with a garlic clove along with meatloaf slices, a pile of caramelized onions, topped with provolone cheese and placed under the broiler until the cheese was nice and gooey. I threw on some sliced heirloom tomato after the cheese was melted and topped it off with another slice of garlic rubbed country bread.

It was a good food week!

Here's to delicious food.
- Cait