Menu Plan Monday — January 4

In keeping with my 2010 goal of incorporating new meals into my menu plan, I got a couple of new cookbooks for my birthday last week. I got the $5 Dinner Mom Cookbook, which I think I will probably end up doubling any recipe I try for the size of my family, and then this new cookbook

which is a dream.

See that little red dot on the front of the cover? I'm a visual person, and a picture of every single recipe is like giving me a piece of chocolate. It's that good. It doesn't hurt a lick that they are quick fixes.

There are a lot of people doing an "Eat from the Pantry" challenge. We wouldn't be eating if I did that. I don't have that much food in my pantry, and what I do have is a veritable hodge-podge. (Another 2010 goal was to organize my pantry better, especially for stockpiled items, which are really non-food items right now. I want that to change.)

I do have some meat in my freezer, so I'll be using some of that this week, and then I looked at the sale flyer for my local grocery store and will be planning my meals around the sale meats.

Monday — Quick Chicken Quesadillas from Betty Crocker Quick & Easy Cookbook, using already cooked and cut-up chicken from my freezer rather than purchasing packaged pre-cooked chicken.

Tuesday — Roast in the crock pot. This is one of the sale meats this week. I'll fix approximately 6 lbs. and we'll have about half left over for the next night for special sandwiches.

To make the roast, I brown it in olive oil in a pot on the stove. I place it in the crock pot and sprinkle it with salt and pepper, pressing it in with the back side of a spoon. I pour 4 cups of beef broth over the meat and cook on low all day. When it is an hour or so before dinner, I put a bag of baby carrots and some cut up potatoes into the crock pot. When the vegetables are tender it is time to eat.

Wednesday — Special Roast Beef Sandwiches. To prepare the sandwiches you will need to slice the roast beef in thin strips. Take deli rolls and butter the insides, then toast them on a griddle pan. Place the meat on the bottom bun, a provolone cheese slice on top of the meat, and then the top bun. You can then place them on a cookie sheet and broil/toast them for a few minutes in the oven or just eat them like they are. If you've saved a little of your juice from the roast you can warm it up for dipping.

Thursday — Nachos. I have some ground beef already cooked and frozen. If the recipe I have works, I'll share it later in the week.

Friday — Bacon and Tomato Frittata from Betty Crocker Quick & Easy Cookbook, probably without the tomato (the link is the same except that the recipe in my book uses 8 eggs). We like breakfast for dinner, so this will be a bit of a twist for us. I might also make some fried potatoes for a side.

Saturday — Steak Burritos.

Sunday — Eat out since we ate in all week.

For lunch this week I'm going to try, try, to have BLT Sandwiches, Grilled Cheese Sandwiches, Baked Potatoes, Soup, and Breakfast Burritos. This is the first week I've planned lunch. I have high hopes.

Visit The Organizing Junkie for Menu Plan Monday and other great recipe and menu ideas.

This post is also linked to Crock Pot Wednesday hosted by Dining with Debbie.