I was able to find Williams-Sonoma’s Essentials of Slow Cooking at my library this weekend, so I’ll be trying quite a few new recipes from this book!
Typically, I am not too fond of slow cooker recipes and cookbooks, as they usually require so many processed/canned products. Sure they are fast, but not really the kind of meal I am looking for at the end of a long day. So, I was happy to find this cookbook, which is much more my style, with fresh ingredients (and I love that they give directions for both slow cooker and dutch oven methods).
So here’s my plan for the week.
In September, after seven years of homeschooling full-time, my 11th grader started an early college program,while my 4 year old is attending a Spanish immersion preschool (both things are all the way across town). Add into the equation music lessons, orchestra, and all the other misc things, and the result has been a really busy schedule (mostly of me chauffeuring my kids around town).
So, although I am still technically a stay-at-home mom, I am rarely home before 5 pm and I can now fully relate to working parents everywhere. How on Earth do you get a healthy, well-balanced meal on table in a timely fashion (let alone a gluten-free one )? Oh, and something the whole family will eat with moans and groans. Well, so far I have discovered you have to be pretty well organized and have a well-stocked pantry (and freezer); not to mention some meals you can whip up without much thought (things like fried rice or spaghetti).
Okay, so it didn’t really dawn on me until I sat down to menu plan that October is almost here. Wow, time really is flying. I better start making some pumpkin goodies, before the season passes me by.
Not only does this week mark the beginning of October, but it’s also the beginning of a new schedule for school/orchestra/music lessons for my teenager. Therefore, this week’s menu is simple, with lots of slow cooker or make ahead recipes.
Here’s the plan. Hopefully I can stay on task, if not we might be eating something really simple like cheese & crackers with some fresh fruit/veggies for dinner. Well, if all else fails, we’ll eat something nice on the weekend.
Well, here we are and another week has passed. Before you know it the leaves will be turning colors and the fall produce will be at it’s peak.
But for now I am enjoying what little sunshine remains of Summer. This means grilling and eating outdoors as often as possible.
I am not ready for summer (or summer break) to be over yet, so I’ve planned another week of warm weather favorites. Well, lasagna isn’t really a summertime favorite, but the kids have been begging so I finally gave in and it’s on the menu!
I hope you have a great week full of nice weather and wonderful food!
This weeks menu plan is full of new recipes and I continue my grilling theme. We only have a few months of sunny weather here in the Pacific Northwest, so we have to enjoy our outdoor cooking and eating while we can!
This week the menu plan is simple, with lots of fresh local ingredients (gotta enjoy them while they are here) and a special weekend birthday for my husband. I am still trying to decide on an appropriate special occasion dessert. I want something a bit nicer than the typical birthday cake; I am thinking of a cherry tart or something peach. Any ideas?
I have been rather lazy with my weekly menu plans, but I am trying to get back on track. The warm weather has finally arrived here in Oregon, so this week’s plan includes plenty of summertime favorites utilizing the local, fresh produce we now have available.
After taking a small hiatus from menu planning, I am back with a menu plan this week.
I have a pile of cookbooks checked out from the library and a stack of food magazines to go through, so I am planning on trying a few new recipes this week. I want to make it simple though, so I am incorporating recipes that have similar ingredients or can use leftover meat. I find this saves me a lot of time and effort come 5 o’clock.