Tag Archives: menu planning

Weekly Dinner Menu

ImageMy menu for the week that I’m going to attempt to stick with, but with baseball and life sometimes I get a little off schedule!

Monday:(I know I’m a day late)  We had Salmon Patties and Macaroni and Tomatoes– didn’t go all out, kept it easy, yet unfortunately- stinky!

Tuesday:  Tonight, Steak, Baked Potatoes from I wash you dry, and Homemade Mac N Cheese(per E’s request) with spiral noodles, and a salad. I have my steaks marinating right now at home in Allegro’s, love ithis stuff, if you haven’t tried it, do it!

ImageWednesday:  This is my BIRTHDAY, so guess what – I’m not cooking, we’re going out!!!

Thursday:  We’re having Balsamic Grilled Chicken, from Rich and Sweet, Pasta Salad(out of a box), and Crash Hot Potatoes – I know lots of carbs, but we have ANOTHER baseball game…

Friday:  We’re going out to dinner with some friends, plans are to head to a little local joint that has THE BEST fried chicken…

Saturday:  Baseball. All. Day- doubt there will be time to cook, may have to throw something together last minute, I’ll cross that bridge when we get there, if so, maybe Stomboli – it’s easy..

Sunday:  I haven’t totally decided yet- this is typically my buy grocery/menu plan day, but I’ve been hungry for Lasagna, so this might be the day for that…oh, and homemade French bread(in the bread machine)


Have a great week…



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Posted by on April 9, 2013 in Uncategorized


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Menu for 12/12-12/18(eek, Christmas is in 13days)

Monday:  Cheese Steak Panini and a salad

Tuesday:  Christmas Party = no cooking….

Wednesday:  Chicken Burritos

Thursday:  Christmas Party

Friday:  Goulash, salad, and bread

Saturday: We’ll be eating out, JN’s roping and I’m finishing up Christmas shopping

Sunday:  Christmas with the Wilson’s…..I’m just making green bean casserole

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Posted by on December 12, 2011 in Uncategorized


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Weekly Menu

Here’s my weekly menu, minus what I’m cooking on Thanksgiving, I’ll put that in a separate one…

Weekly Menu


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Posted by on November 21, 2011 in Uncategorized


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How to brine your turkey…

Brining is a salt marinade which causes the meat tissues to absorb water and flavorings by breaking down the proteins. This is why brining is a popular method of preparing a Thanksgiving turkey because any moisture loss while roasting still produces a juicy and flavorful turkey.  Make sure that your turkey is not pre-brined or salted, otherwise you’ll have one salty bird!

You can also make your mixture ahead of time, since it has to cook then cool, try doing it the day before and then pop in the fridge to let it cool and really let the spices combine..

Here are a few options on how to make room to do this….

Wash and sanitized the bottom meat drawer of the refrigerator, usually big enough and it’s made to fit in the fridge, put your turkey in the bag than in the drawer, then you can just turn it over right in the drawer!!

Another method to minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

If there isn’t room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.

It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey.

Here’s a couple of brine recipes, plus you can buy brine seasonings already all compiled and you won’t have to do anything but mix, or create your own….

First here’s The Pioneer Woman’s Brine click to take you to her sight.

Turkey Brine I


  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 gallon ice water


  1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature


Turkey Brine II

  • 12 cups water, divided
  • 1 cup kosher salt
  • 2 cups sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons sage
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 1 tablespoon pepper
  • 4 cups ice
  1. Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
  2. Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for at least 12 hours and up to 2 days. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting. Cook as directed..



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Posted by on November 15, 2011 in Uncategorized


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It’s Menu Monday!!

Ok, here’s my menu for the week!!

Weekly Menu

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Posted by on November 14, 2011 in Uncategorized


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Weekly Menu

Here’s the link to my weekly menu…

11/07-11/13 Dinner Menu

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Posted by on November 7, 2011 in Uncategorized


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Menu planning tips.

1. Try to set aside 30-45 minutes on the same day every week to plan.

2. Keep a list, if you run across ideas during the week, like on 😉 , write it down, most have smart phones these days which have a camera or notes, take a picture I do!

3. I always take a notebook, one side is my menu for the week, usually Sun-Sun, and the other side of the paper is my grocery list, break your list down, deli, meat, canned food, etc, makes shopping quicker.

4. Designate a day to try a new recipe you found, make sure its a non-busy evening!

5. Stick with your menu, its easy to veer off, an occasional bobble is fine, following one will become a habit before you know it, and makes your life easier!

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Posted by on October 30, 2011 in Uncategorized


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