Menu Planning

I like to menu plan by making a list of meals and tacking it on the fridge. Things change around here so fast, that it is hard to say Monday we will have... Tuesday we will have... and so on. Then the other problem I run into is that sometimes I am just not in the mood for whatever is scheduled. So that is why it is easier for me to make a list of 7 or 8 menus and pick from the list. If I know something is perishable or has lots of ingredients that are, then I will choose those first.


A well stocked pantry is important to me. Rice, whole grain pasta, canned tomatoes, beans and some canned vegetables are necessary. Living in a rural area we don't have easy access to grocery stores. I always keep celery, carrots, and onions in the house. I like to have potatoes and sweet potatoes, too, but those aren't as important.

A favorite easy meal:

Chicken and Rice
1 to 2 cups poultry of choice (turkey or chicken, diced)
2 to 3 carrots, chopped
1 onion, chopped or diced
2 sprigs of celery, chopped
6 cups of chicken broth
1/2 stick of butter
1 1/2cups Brown Rice
1/2 tsp. Salt or to taste (Hint: omit or use less with commercial chicken broth)

Bring rice and broth to boil on stove, then let simmer while preparing vegetables. Chop veggies then saute veggies in butter. Combine broth and semi cooked rice with veggies and rest of ingredients in a 9X13 pan. Bake in 350 degree oven 45 to 55 minutes, until rest of liquid absorbed and heated through.

This should serve 4 to 6 easily. We double this for our family of 7 (4 boys) and this does have some left overs.

Another meal that is a favorite:

Vegetable Black Bean Chili
1 lb Black beans, soaked and pressure cooked 15 minutes, natural cool down (see previous post on pressure cooking beans) or equivalent
1 medium to large zucchini, chopped
1 red pepper, chopped (or green if that is what you have on hand)
1 onion, chopped
2 sprigs celery, chopped
2-3 cloves garlic, minced
1 tablespoon chili powder (Frontier Fiesta Chili Powder - our favorite)
1 teaspoon oregano
1 teaspoon cilantro
1/2 teaspoon cumin
2 cans diced tomatoes, undrained
1 can of corn
16oz favorite salsa
1 teaspoon salt or to taste (may not need if using canned beans)

Saute veggies in olive oil. Add fully cooked beans and rest of ingredients. Bring to boil. Simmer 1 to 2 hours or crock-pot low 8 hours, high 4 hours. You can skip the saute if you want and just through ingredients together.

Serve with sour cream, corn chips or corn bread.

Have a great day and enjoy!!