Menu Plan, week of July 17th

Shortly after I moved, one of my friends asked me when I was going to make a menu plan again.  “After I finish unpacking,”  was my reply.  However, wandering the aisles of my new grocery store (I love you, Seven Mile!) with considerably less focus than usual was not super pleasant, or productive.

Cue heroic music, enter the menu planning.

I’m not quite organized enough to plan for the whole month, but I will share my plan for this week (I was also going to share my plan for last week, but I used the back of it for my shopping list and it is now MIA.  Sorry).

Three fortuitous incidents helped shape my food choices:

One, my husband bought me a new cookbook for my birthday (awww, isn’t he great?).  He got me Susie Fishbein’s Kosher By Design Lightens Up.  I had wanted a kosher cookbook that was on the healthier side (read:  no onion soup mix in the recipes, no deep-fried Chinese food recipes which I would wistfully ignore).  So far, I really like it.

Two, until very recently (like, Motzei Shabbos), all my books were packed.  The only reading material I had access to were my friend’s old copies of Binah (thank, E!) and my two years’ worth of Bon Appetit magazine.  So, I’ve been poring over many scrumptious and sumptuous recipes as well as educating myself on various foodie facts (did you know that this is the peak season for pluots?  Me neither.  I don’t even know where to get one, or what it is exactly!).  Jesting aside, I do love that every month, Bon Appetit picks a food at its seasonal peak and provides several delicious ways to prepare said food.  Also, the recipes for each month are appropriate for the season, which is something that I do want to become more familiar with.

Three, my mother is in town (yay!), so I am actually able to potchke around in the kitchen as she enjoys her grandmotherly privileges.

And now, the menu:

Sunday, July 17th

• Ultimate Veggie Burgers ~ Kosher by Design Lightens Up (KBDLU); Oil and Vinegar Potato Salad ~Bon Appetit, July 2009 (BA 7/09) – it was sooo yummy, and I was able to pop the leftovers in the freezer for next week!

Monday, July 18th (A Pre-Fast Meal)

• Eggplant Gazpacho (BA 7/09); Flounder with Fresh Dill and Lemon ~ from my brain (fmb); Kasha Pilaf (KBDLU)

Tuesday, July 19th (Shiva Asar b’Tammuz, ain’t no dinner tonight)

• Break the fast with leftovers from Monday.  I tend to go on baking frenzies on fast days, so we’ll see if there’s anything else to eat)

Wednesday, July 20th

• Spicy Chicken Peperonata with Lime and Mint Dressing (BA 7/09), served with warm tortillas, pareve sour cream, avocados and Near East Spanish Rice

Thursday, July 21st

• Huevos Rancheros (KBDLU).

Shabbos night, July 22nd

• Gefilte Fish, baked with Marinara sauce (fmb); Bok Choy Slaw (KBDLU); Chicken Soup (from freezer); Wheat Germ Crusted Chicken Cutlets (KBDLU); Lokshen Kugel ~ Spice and Spirit; Blueberry Crumb Bars (BA 7/09)

Shabbos day, July 23rd

• Everything from the night, minus the fish and soup, and add cholent and liver (store bought, that).  Yum!

~ ~ ~

And there you have it.

Now, I do make a different thing every night, and my good friend, E, mentioned that she likes to make double and serve the same thing two nights in a row.  It sounds like a good plan to me, and since my children aren’t old enough to protest, and my husband is okay with leftovers, I may adopt this plan.  What I’ve done in the past is freeze the double portion and bring it back out a different week.  I have to decide which plan I prefer, I guess.

For those of you who menu plan, how do you factor in your leftovers?

For more menu plans, check out my blog www.lifeinthemarriedlane.com