What We’re Cooking Up This Week

     My menu plan for the week is completed, printed and hanging on the front of the fridge.  I use the Calendar Creator on Print Shop to do my calendars. 


     I change the picture each week, and I like to add a text box in the open area to the left of the calendar to write some necessary food preparation notes.  The headings remain fairly constant, though there may be a change or two from week to week.  This week’s headings include:  Bread This Week (helping me remember which types I want to have made for upcoming menu items, or what I’d like to get into the freezer), Treats/Desserts (for any company or special events during the week), To Do Ahead (because I can’t count on my brain to remember to do things….like making stock from the chicken carcass on Wednesday for Thursday’s soup), and Freezer Cooking (This reminds me to double, or triple dishes that freeze well and that are almost as easy to make in bulk as they are to make individually.  It’s nice to have already prepared meals available in the freezer.  I use them in my weekly menu plans.  I also like to have them available to pass along to a friend in need.)

     We’re trying one new recipe this week (Tuesday’s Clay Pot Chicken), and I’ll let you know how that turned out. 

What We’re Cooking This Week

     Breakfast;  Waffles
     Lunch:  Out (My boys have dental and orthodontia appointments in town today)
     Dinner:  Spaghetti, Green Salad, Dilly Bread (from the freezer)

     Breakfast:  Fried Eggs and Toast
Kathy’s Taco Soup (from the freezer), Tortilla Chips
     Dinner:  Clay Pot Chicken, Herb Roasted Potatoes, Candied Carrots

     Breakfast:  Cereal
     Lunch:  Baked Potatoes (with bacon, cheese, sour cream, etc.)
     Dinner:  Chicken Soft Tacos (meat from last night’s chicken), Green Salad

     Breakfast:  Old Fashioned Oatmeal
     Lunch:  Chef Dani’s Choice
     Dinner:  Chicken & Rice Soup (our 3rd dinner from the same chicken), bread

     Breakfast:  Pancakes
Double Decker Cheese Sandwiches, Green Salad
     Dinner:  Burgundy Pepper Sausage Pasta, fresh fruit

     Breakfast:  Rolled Five Grain (a hot cereal)
     Lunch:  PBJ Sandwiches, chips
     Dinner:  Nachos and Andy Griffith (a Saturday evening tradition is born!)

Apple Raisin Coffee Cake
     Lunch:  (Fellowship/Potluck at Church)  We’ll take:  two Mediterranean Meat Pies , French Bread (made from 1/2 whole wheat flour), Kelli’s Buckeye Brownies
     Dinner:  Wild Dinner (Our term for our typical Sunday evening fare – left over coffee cake, popcorn, cheese and crackers, yogurt…..pretty much every man, woman and child for himself!)

God bless you as you look well to the ways of your household!
Proverbs 31:27

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8 comments to What We’re Cooking Up This Week

  • I’m interested in hearing how you like the clay pot.  I bought one at a yard sale a while ago and haven’t tried it out  yet.  I have heard they are excellent!  Delicious menu, Cheryl.




  • On my list today is to make a meal plan for the week.  I am thinking that I need to change my meal planning days since it usually doesn’t happen until later in the afternoon and then I don’t have a clue what I am doing for TONIGHT’S lunch or dinner…I used to be so organized…what happened?!

  • I would love to have you recipe for your pancake mix. I’ve been wanting to make some mix up to have on hand instead of buying the store bought brands. I know you use to have it posted in your side bar and I’ve looked all over your site and can’t seem to find it. I’m sure I’ve just missed it when I was going through your old posts.

    I am so glad that you have been posting more often again. You are always such an inspiration to me. Thank you for always being such an encouragement to all of us in caring for our spiritual lives. families, homes.


  • @Niki497 – I’ve used our clay pot a couple of times, and I’ve been thrilled with the results both times.  Everyone who has ever cooked a chicken in their clay pot has raved about it, though, so that’s what we’ll be trying this week. I’ll be sure and let you know how it goes!

    @rsmjcdorris – You’re still an organized woman, I’m sure, dear one.  From your picture it seems that you just have many little ones, which calls for different sorts of organization.  And don’t forget, all systems, whether they are our organizing systems, our homemaking routines, our ways of shopping for and preparing food, all must be flexible to change with the ebb and flow of our lives.  (If you see this, would you mind sending me your e-mail address?  I’d love to drop you a line in the next day or two.)

    @htice1031 – Heather, I will search out that post and get it on the side bar.  When Dani redesigned the blog a few months ago, I saved all the info that was in the old side bar.  I though that I’d found all of the recipe links a week or so ago and uploaded all of them into the new sidebar, but I have noticed several that are missing.  The baking mix is one of those that are missing.  I’ll be sure to post when the recipe is found!

  • I love that you plan your menus.  I am married to a retired law enforcement officer.  When we were both working I planned menus a month at a time and my friends would tease me about it.  However, he liked to cook and would cook if he just didn’t have to think about what to cook.  Plus, I shopped monthly.  Grocery stores were a big waste of time, so this cut out trips. 

    Your blog post on procrastination was recommended.  It is so true, there just never seems to be the “right time” other than now. 


  • I have a couple of questions for you:

    1.  I want to try to conquer bread baking this year. Any reccomendations for a good beginner’s recipe?

    2. How do you buy your flour? I’m committed to making all of our baked goods from scratch to avoid nasty preservatives. However, I’m finding that buying bags of flour is adding up quickly!



  • @Marianna –   It depends.  Do you want to learn to make bread using a bread machine, or by hand?  If the latter, I’d suggest opening up a cookbook that you already have on hand, choosing a basic bread recipe and diving right in.  Don’t be discouraged if your first efforts aren’t perfect.  Bread baking is an art, rather than a science.  Time and experience will pay off.  Your local library might also be a good place to check out a cookbook specifically for bread baking.  If you’re thinking of, primarily, using a bread machine, then just use the recipes in the owner’s manual to get started.  You can also check here to see some bread machine cookbooks that I recommend.

    These days I buy wheat and grind my own flour, storing the extra flour in the freezer.  The non-whole wheat flours I use are bought in bulk (warehouse stores, some grocery stores or a food co-op), and I store these in 5 gallon food grade buckets.  You can also store flour for a very long time in the freezer. 

    Hope that helps!!

  • @LSBecky – We were hoping that my husband could retire in a couple of years.  With today’s economy, though, we are thinking that he should work a few years more.  Thanks for your kind words about the procrastination post.