Week #17’s menu plan combined leftovers and new, exciting recipes. In actuality it became an “already made” week. It never ceases to amaze me that as I review the Hits and Misses from my last week’s meal plan, how quickly I have forgotten what I cooked, and what we ate. Even when I check with the ‘Ole Buckeye, we often cannot remember. I am repeatedly reminded that we are getting old and forgetful.
Tuesday’s repeat featured beef stroganoff accompanied with brown rice, roasted broccoli and an arugula salad. It has been a long time since I made stroganoff and we have thoroughly enjoyed it once again. I need to put it on a meal rotation.
On Wednesday Night the ‘Ole Buckeye sailed and I will had an evening of car pooling with the Grandgirls. I did a “raid the refrigerator” when I got home.
Thursday was once again a repeat, but not the Huli Huli Chicken as planned. I had an extremely late lunch and we decided to go to an event at the Saundler Center at the last minute. The ‘Ole Buckeye finished the Stroganoff and rice hurridly before we left and I had a sliver of the Leek pie when we got home. Having individual portions in the frig made the evening possible.
Friday was yet another change. It was First Friday at the Bayfront Club (the community center at East Beach). The weather forecast cleared and it looked to be a lovely evening with the rain and cold front delayed until late evening. We decided to go. It was a Mexican Themed evening…pot luck with entertainment on the lawn. The ‘Ole Buckeye made a huge batch of guacomole and off we went with our chips, guac, beverages, and lawn chairs to spend a relaxing evening outdoors. It was lovely until the temperature dropped. We packed it up at 8.
Saturday was a repeat of the Huli Huli Chicken. We really enjoyed this recipe the first time. In fact it will be added to our favorites. It is inexpensive and delicious. I was a little nervous about reheating, but putting it in the oven with a tenting of foil worked perfectly. I served it with leftover foiled wrapped cheesy potatoes and a Ceasar salad. The dinner was every bit as good as the first time.
On Sunday Grilled Italian Sausages were planned, but I found a new flavor of Johnsonville Brats (our favorite) that I wanted to try. The new flavor is Hot and Spicy.(the name is legitimate, too spicy for the grand girls, but we enjoyed the spice).
Late in the afternoon, we received an invitation from our son to join the family for a birthday dinner and cake. His birthday was last week when he was out of town. They were having burgers on the grill, so we took our brats to add to the feast. We enjoyed a grilled dinner, salad, and sautéed fresh zucchini and yellow squash, topped with the birthday song and Cannoli Cake. Perfect way to end the week.
Oh My, I just realized as I proofread this post…I did not prepare a single new or innovative recipe. We had great eating regardless. I am becoming more and more masterful at preparing just enough to make two meals possible with one prep. It saves time and makes last minute change of plans possible. It definitely helps in my quest to “be more flexible”.
