a plan with recipes

It’s been a bit crazy the past few days. Nothing overly exciting. Well, one exciting thing:

Each of the kids was promoted one belt level at karate this week, so that was vERy exciting. They have worked hard and their work has been recognized. Very cool. But it shuffled the days and times we needed to be at karate school which put a floop in the homework calendar, especially in a short week of school. As I said, nothing extra-ordinary, but enough to keep me from the keyboard … especially when I'm not certain how to make what I'm writing interesting. But I learned so much from visiting Susan's blog that I thought I should try to write about what I do regularly.

So we’ve been organizing life around karate, homework and the weather. For all my talk of planning I was surprised to look in the fridge last Friday night and see only 1½ gallons of milk in there. That might be enough for normal people, but not for the five of us. And especially not if we’re all going to be home for every meal for three days. So I put on the Chicago coat (Downfilled down to mid-calf, hood with predictable faux fur trim. I used to walk from Northwestern Station to North Michigan Ave. in that thing this time of year. Absolutely the best money I ever spent on winter outerware!) and went out for milk, firewood, marshmallows, and a few other things that made the three days we were iced into the house more tolerable. Now Round 2 is apparently on the way, with snow expected Saturday and Sunday. I don’t think I’ll be going for milk tonight, but the idea of being homebound again had me planning my menu through the end of the month. The third-grader has learned to look ahead on the refrigerator calendar and see what she might or might not eat.

“Chicken Monterey, ymmmm,” she was reading this morning. “Oooh, spinach stack … potato soup. I don’t know what that says … some kind of casserole.”

And that’s how I plan. When I come up with ideas I put them each on a different day. (They get moved around a lot.) Then when I make my grocery list I add in what’s on sale. (Mom’s voice again in my head: “Why pay full price? It can sit on my shelf as well as it can sit on theirs.”) For instance this week I brought home a lot of canned goods … soup and Spaghettios for their lunchboxes, vegetables to go with those superfluous patties the next time I have them, fruit because no one eats the “fresh” stuff when I buy it this time of year. And I grabbed some oddball ingredients because Sunday I’m not making any meals. We’ll eat a snack buffet. Everybody knows the best football of the year is now only two days away. (The Super Bowl is rarely the best game of the year!) Colts-Pats … becoming classic stuff here. Bears-Saints … despite my Chicago ties I just think I’ll be so happy no matter who wins this one! So Sunday I’ll pretend to be a guy … lounge pants … white socks … snack buffet and football. Unfortunately, I’ll have to do the cooking and the clean-up!

So that’s how it gets done. That’s how we eat together at least four nights out of seven … sometimes five nights out of seven. I plan a menu and shop to it. I try to only go to the stores once a week so I'm not spending tons of extra money. (We rarely eat out.) I build leftovers in for the days when we eat together separately, that way little goes to waste. I turn to the four of them for ideas (They are always the same: Tacos! Lasagne! Calzone! Enchiladas!) but mostly the onus is on me, which is why I feel “New Recipe Week” coming on, but not until the weather eases. As for the next few days … they are simple menus, but reasonably healthy.

I've heard from some moms who are looking for more strategies, so if you eat with your family regularly, please share how you get it done. As I've written here before, for this blog it's not wHaT we eat, but tHaT we sHaRe the mEAl that counts. Good weekend to all ...

Friday … Chicken Monterey

Saturday … “Spinach Stack”

Sunday … Football food … There will be a Mexi-buffet for the early game, with some premade goodies from Costco, as well as this layer dip with chips. Between games there will be veggies and dip available as well as some obligatory junk. For the late game we’re jumping over for a sampler of premade Asian treats from Costco. (I’m starting to explore menu ideas for a party in May.) Then I’ll have some cookies and a fruit salad out for the “dessert buffet.”

Elegant Taco Dip
1 pint sour cream
1 bottle taco sauce*
1 medium tomato, chopped*
1 onion, chopped fine*
1 cup finely shredded lettuce
1 8-oz. package shredded cheddar cheese
Tortilla chips for dipping

In a glass dish, spread sour cream and leave ¼-inch from edge of plate. Mix tomato and onion in taco sauce and spread on top of sour cream. Sprinkle lettuce on next, top with cheese. Best when refrigerated about an hour before serving. (*Just buy salsa and save a few steps. :)

Monday … Burritos … The one night where lettuce, tomatoes and onions are not salad.

Tuesday … Leftovers (for three) because they love ethnic food. Double Baked Potato Soup (for two) because they all really want to try it but it’s kind of a little guilty pleasure for us.

Double Baked Potato Soup
From the Best of Dierbergs
1 large russet potato
1 large sweet potato
2 Tbsps. butter
¼ cup flour
2 cups half-and-half
1 14-oz. can chicken broth
½ cup sour cream
¼ cup sliced green onion (I use the whole thing, not just the greens)
Salt and white pepper to taste
6 slices bacon, diced and cooked crisp
2 oz. finely shredded sharp cheddar cheese

Scrub potatoes and pierce with fork. Bake in 400-degree F oven for 1 hour, or microwave (high) for 5 to 8 minutes, until cooked through. Let stand until cool enough to handle. Peel potatoes, coarsely mash and set aside. In heavy 3-quart saucepan, melt butter over medium-high heat. Whisk in flour to make thick paste. Slowly whisk in half-and-half and broth. Cook over medium heat, stirring constantly until thickened and bubbly, about 2 minutes. Add mashed potatoes, sour cream and green onion; cook until heated through. Season with salt and pepper. Top each serving with bacon and cheese.

Wednesday … Ham and Noodle casserole … An “old-school” recipe from the 1970s, but quick and easy and warm on a January night.

Ham Noodle Casserole
2 10-oz. packages frozen chopped broccoli*
8 oz. cooked noodles
¼ cup margarine
1 medium onion, chopped
1½ cups cubed, cooked ham
1 10¾-oz. can cream of mushroom soup
½ cup milk
4 oz. shredded cheddar cheese

Cook broccoli as package directs; drain well. Drain noodles well. Sauté onion in margarine. Put noodles, sautéed onions, margarine and ham in a 2 1/2 –quart casserole and toss lightly. Combine broccoli, soup and milk. Pour over noodles; sprinkle cheese on top. Bake at 350 for 20-25 minutes or until cheese is melted and slightly brown.
(*I steam fresh broccoli a little instead.)

Thursday ... Leftovers (Typically this is grocery shopping day, so we need to clean out and start fresh.)