It’s the end of the month–always a good time to shop the pantry instead of the grocery store. (The freezer is getting so empty I might actually have to clean it.) I’m making my week’s menu based on what we already have in the house, supplemented by what produce is on sale this week at my favorite local market. I’m also skimming the March issue of Food & Wine, which seems a little light on dinner options, but has plenty of intriguing recipes for snacks, breakfast and lunch.
So here’s what I’ve come up with.
Monday: Thai ground beef (from this turkey recipe, but my beef is super lean, so I use whichever I have on hand), coconut rice, spinach salad
Tuesday: Chicken and dumplings (basically this recipe, but with homemade biscuit dough and boneless chicken thighs)
Wednesday: Homemade mini pizzas (I have this dough in the fridge that needs to be used up, and plenty of cheese and odds & ends for toppings)
Thursday: Italian Wedding Soup (using the turkey carcass in the freezer for broth)
Friday: Salmon cakes, dill sauce, roasted cauliflower (extra salmon that I bought last week and leftover potatoes)
I don’t have a plan for the weekend yet. It should be a quiet one, so there’s room to wing it in the kitchen. I think I’m going to try this trick for encouraging some fruit and veggie eating, possibly with some yogurty dip or hummus. And since we are low on snacky things to put in lunch boxes, I may break down and finally try this goldfish cracker recipe, but cut them into little squares (I am not ordering a goldfish cookie cutter).
What’s for dinner at your house?