Last week turned out to be busier than I thought it was going to be. There were a couple of late nights at the office for me, which meant that one night was pizza/wings and the other was ‘grab something on the way home.’ (All this to say that there are going to be a couple of meals reappearing from last week since I still have the ingredients on hand.)
Tri-tip was on sale for a really good price when we went to the grocery store on Saturday, so even though I picked up frozen shrimp we bumped the shrimp meal to this week. There are also now extra tri-tip and rump roasts in the freezer for the future. Every couple of years we try to buy a half of a side of beef, which will last us about a year and a half. We’re out of pretty much everything except a couple of flat iron steaks, London broil, and a couple of other random cuts – it’s about that time again.
How do I tend to handle when the unexpected rearranges my menu plan? Sometimes I just look for what sounds good, whether a missed meal or one I had planned for that day. Other times, when I’m feeling more organized, I try to look for the meals with ingredients that are most perishable and make those first. Either way, I try to bump the remaining meals to the first part of the following week.
The Creamy Italian Chicken from last week was a huge hit. My husband loved the sauce and was already planning what other things we could use it on.
This past Saturday night I also made the Buttermilk Country Cake from Rose Levy Beranbaum’s The Cake Bible (affiliate link). It’s the same cake I made for our first anniversary. The top layer from our wedding cake was made with a cream filling (which fell before we made it back from our honeymoon) instead of the lemon filling that we had asked for. I ended up making the cake for our first anniversary dinner since the replacement cake we were promised didn’t get made in time for our first anniversary. I also made a creme fraiche from the same cookbook as the cake, and we had both with fresh strawberries. (If you love to bake, definitely consider getting this book – I’ve made several cakes from it, including a yellow cake and chocolate angel food cake, and every one of them has been wonderful.)
This week’s menu plan:
Mondays I’m usually really drained after work. Leftovers worked really well last week on Monday, so I figured I would do it again. We should have leftovers from either the Coq Au Vin Blanc from Saturday, or tri-tip left from Sunday evening.
Tuesday: Shrimp and Zucchini Pasta (a family favorite)
Wednesday: Easy Slow Cooker Pot Roast
Usually I’m more of a from-scratch kind of cook and make an Italian-style pot roast, but I was looking for something a little different.
Thursday: Easy Tender London Broil
My mom returns from her trip, so we’ll likely go out to dinner with her.
Saturday: Out? Not sure. I’ll throw something together simple from the pantry if we decide to stay in.
Sunday: Chicken Fricasse (a new try)