“As a child my family’s menu consisted of two choices: take it or leave it.” – Buddy Hacket
I get a lot of shocked reactions when I tell people that I always plan out my menu for the week ahead of time and that I generally cook a meal, from scratch, every night. This is how I was raised, so I’d be really out of my element trying to do things in another way.
Generally, I sit down on Saturday morning and plan out seven dinners. I also plan for those dinners to provide enough leftovers for lunches as well. I pick a balance between easy to cook meals for nights when I’m busy and difficult meals for nights when I want to spend two hours in the kitchen.
So for this week, I’m making:
Chili
Baked Rigatoni with Spinach and Ricotta – A recipe I haven’t blogged because it’s still a work in progress
Tomatoes and Eggs
Tomato and Pesto Pasta
Risotto – Recipe adapted from Smitten Kitchen
Grilled Cheese and Tomato Soup
I made an impromptu breakfast on Sunday of Cinnamon Roll Pancakes as well.
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