Category Archives: Weekly Menus

Weekly Menus with Bonus Tapas Recipe: Week of 11/10/2013

Gentle Readers, what a long strange week it has been. Just finished up with a very large project that involved time spent cooking in a kitchen (not my own). What did I discover? I love asparagus and pancake mix is infinitely better when you doctor it. Not earth shattering, perhaps, but it’ll do for this week.

One of the best tapas from Barcelona's famed Cervezeria y Catalana, Asparagus and Mushrooms. We ordered two.

One of the best tapas from Barcelona’s famed Cervezeria y Catalana, Asparagus and Mushrooms. We ordered two.

Having recently returned from Barcelona, I find myself missing the concept of small plates. Though so much of the traditional tapas fair is meat or seafood focused, my heart was won over by the simplest of dishes, roasted mushrooms and asparagus. This was not fancy, just some good salt and olive oil, fresh ingredients, and a practiced hand.

My version of asparagus and mushrooms at home!

My version of asparagus and mushrooms at home!

Since then, it’s created a small obsession. I reenacted at home, to much fanfare (the small bit left over made for a killer lunch omelet the next day). Again, I discovered that asparagus is often the answer for me. I love the combo, too, either standing alone as tapas, or in an omelet, pasta, risotto, etc.

Asparagus from the Bull and Bear at The Waldorf Astoria in New York. My favorite thing on the menu.

Asparagus from the Bull and Bear at The Waldorf Astoria in New York. My favorite thing on the menu.

Tapas Recipe: Roasted Mushrooms and Asparagus

Heat the oven to 400 degrees F. Brush the dirt of some baby bella (or white button) mushrooms. Drizzle with good Spanish olive oil and a bit of coarse salt. Roast until tender but not dry, about 10 minutes, stirring regularly. Pair with asparagus, soaked in water to remove grit and rinsed and patted dry, woody ends snapped off. You can oven or pan-roast the asparagus, same technique. Enjoy. Ole.

Sometimes I struggle to stop cooking once I start: 3 side dishes for Sunday dinner? Sure. (Green Bean Casserole, Roasted Brussels Sprouts, Acorn Squash with Maple Syrup)

Sometimes I struggle to stop cooking once I start: 3 side dishes for Sunday dinner? Sure. (Green Bean Casserole, Roasted Brussels Sprouts, Acorn Squash with Maple Syrup)

But back to this week’s weekly menus. I can’t stay out of the kitchen right now–I want to practice all the things I’ve learned and eaten, which means:

Weekly Menus: 11/10/2013

Weekly Menus: 11/10/2013

The Four-Square Grocery list is pretty simple:

The Four Square Grocery List: 11/10/2013

The Four Square Grocery List: 11/10/2013

Which all translates into:

Sunday: Pork, Brussels Sprouts, and Acorn Squash, with Green Bean Casserole
I really do love casseroles, and apparently it’s genetic. TPCs Jr ate their weight in the Trader Joe’s rendition. Not gonna lie, I heart their Portabella Mushroom Soup and Fried Onions. The addition of extra sauteed mushrooms makes this nothing but win for team TPC. (Sidenote: the deli already cooked pork loin was a crime against pigs. Please do not cook your pork to sawdust. Thanks, the mgmnt)

Trader Joe's Portabella Mushroom Soup

Trader Joe’s Portabella Mushroom Soup

Monday: Burgers and Fries
The Jrs decided they wanted to honor veterans, and shy of MREs, this is what we came up with. This All-American meal, we may have it on English Muffins. Don’t judge. Thank you for your service.

Tuesday: Mexican
Favorite quote from the grocery aisle today: what’s the “International Food” aisle? I explain, the Jrs respond, oh, you mean dinner. I still find the denotation odd and amusing, but straight from the International aisle to you, we’re serving up leftover pork soft tacos. Or Fauxnitas.

Korean Pork Tacos

Korean Pork Tacos

Wednesday: Breakfast for Dinner
Mainly an excuse to eat grits and biscuits, truth be told. I will throw sauteed spinach and heirloom tomatoes on the eggs to fancy it up, but there will be molasses involved. It’s fall, and one must battle anemia where one may.

The Practical Cook Loves Molasses

The Practical Cook Loves Molasses

Thursday: Spanikopita and Salad
We’re trying a slightly crustless spanikopita thing from the frozen aisle of Trader Joe’s. We shall see how this goes. I think the salad will be fruit to provide balance in the force. Perhaps some sliced apples with Maple Butter. Seriously fall, I have a crush on you right now. Even if you have a pumpkin aftertaste.

Friday: Tuna Noodle Casserole
I don’t joke about casserole love. Clearly I was born in the wrong decade, or have fallen under the spell of my latest kitchen wall hanging. Oh, this is a classic.

My latest kitchen acquisition: calorie counter from days gone by.

My latest kitchen acquisition: calorie counter from days gone by.

Saturday: Dine Out
I feel a run to China Wok or some other exotic location is in order. Bahn Mi? I say oui.

Pulled Pork Bahn Mi from Num Pang. It's like Cambodia meets the South plus Sriracha.

Pulled Pork Bahn Mi from Num Pang. It’s like Cambodia meets the South plus Sriracha.

Thanks for sticking around. I’m planning to limit the blog to once a week for a while so that I have time to cook and keep up with TPCs Jrs’ active lifestyles. I’m still doing recipe and menu prep, and will break out the blogs accordingly as time and ingredients permit. What challenges can I solve for you? I take requests. Post a comment below. I don’t bite unless you’re shaped like a lamb-burger.

Send your casserole dishes, mulling spices, and strokes of genius to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday: Weekly Menus with Bonus Thanksgiving Tips and Recipes!

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Weekly Menus: Casserole Edition, Week of 11/3/2014

Gentle Readers, another week flies past, and it’s ever closer to one of my very favorite holidays, Thanksgiving. Bring on the yams and stuffing/dressing/cornbread pudding. Truth be told, I have rarely met a casserole I wouldn’t eat. Not all of them are works of brilliance, but when you add a can (or box) of condensed soup to something, I’ll likely consume it. I’m not proud, I’m Southern, and that’s just how it is.

Mexican Squash Casserole

Mexican Squash Casserole

But I digress. I’m in a health challenge with a friend in preparation for the season of cookie eating (to quote her, we need to be at top form so we can bathe in mashed potatoes in the holiday season with a complete lack of guilt), so my casseroles are going to have to be contained to sides and veggies right now. I look forward to more entree development as the season progresses.

Yes, that is squash casserole on top.

Yes, that is squash casserole on top.

So here the list of weekly menus:

Weekly Menus: 11/3/2013

Weekly Menus: 11/3/2013

And the Four-Square Grocery List:

The Four-Square Grocery Shopping List: 11/3/2013

The Four-Square Grocery Shopping List: 11/3/2013

Which all means:

Sunday: Salad Delite
Spelling intentional. I wish to hearken the days of cottage cheese consumption during the 1970s. That’s how I feel rolling into my yearly cholesterol check for work. This will be an everything in the fridge salad, and I actually look forward to it. (I may avail myself of the Whole Foods salad bar, which means adding squash casserole on the top–yum.)

Shredded beets and two cubes of tofu, yes please. Whole Foods Salad.

Shredded beets and two cubes of tofu, yes please. Whole Foods Salad.

Monday: Tuna Melts
We delayed eating these as we ran short on time before Halloween (the answer was veggie corn dogs, cut up in small bites so as not to muss our makeup).

We use the force . . . of the microwave for a quick meal before Trick or Treating.

We use the force . . . of the microwave for a quick meal before Trick or Treating.

Tuesday: Chicken Marsala
It’s a good week to make a simple but fancy dish. Goes great with rice or mashed potatoes and, wait for it, green been casserole. If you’ve not tried the condensed portabella mushroom soup from Trader Joe’s, along with their fried onions, now is that time.

Trader Joe's Portabella Mushroom Soup

Trader Joe’s Portabella Mushroom Soup

Wednesday: Pasta with Broccoli
Perhaps with the addition of veggie Italian Sausage? I’ve been pondering a hearty pasta meal and haven’t decided on my favorite combo yet.

Thursday: Beans and Rice (or Spinach Quesadillas)
We are always worn down by Thursday, so simple and hearty is the call of the day.

Friday: Meatloaf and Mashed Squash
We have some delicata squash calling our collective names. I could turn it into a casserole with a few dried cranberries and a crushed walnut topping. I do love this season.

Pumpkin Pie Spiced Delicata Squash Ater Being Attacked by Wild Dogs, or Rather, The Juniors

Pumpkin Pie Spiced Delicata Squash Ater Being Attacked by Wild Dogs, or Rather, The Juniors

Saturday: Dine Out!
We have a date with one of our favorite local chefs and her Wii. It’s been too long.

Snack of the Week: Roasted Pumpkin Seeds!

Snack of the Week: Roasted Pumpkin Seeds!

I would love to hear your favorite casserole combos. Shoot me a Tweet or post a comment below. It’s wide open and ready for your call.

Send your condensed soups, fried onions, and 1950s recipes to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday–Weekly Menus with Tapas Bonus Recipes!

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Weekly Menus: Week of 10/27/2013, N.C. State Fair Edition

Gentle Readers, so much for good intentions! Apologies for the delayed posting, but this weekend has been slam-packed with fall festivities. Let’s run down the list, shall we: pumpkin selecting, pumpkin carving, costume provisioning, bowling with friends (do not take on POTUS2040), Neko Case, soccer, and the N.C. State Fair!

Fear the pumpkin uprising!

Fear the pumpkin uprising!

We are full up to our eyeballs with pumpkin and deep-fried, shaken and not stirred. Thank goodness it’s a school holiday so I can recover. As a result of all of this, you’ll find a grocery list that’s light on pumpkin but otherwise very heavy on vegetables and ease of use.

Dinner Grits, an idea whose time has come.

Dinner Grits, an idea whose time has come.

I found that we were less crazed about the deep-fried aspects of the fair this year. Perhaps because we haven’t held back the previous years, the novelty has worn off in favor of rides and games. However, I continue to display hound-dog like accuracy in discerning one fried food from another, and could detect the difference in funnel cake vs Krispy Kremes at several hundred feet and in an competitive smell environment. It’s a gift and a curse.

We tried the new deep-fried red velvet Oreos with cream cheese drizzle. Good, but not my favorite fried.

We tried the new deep-fried red velvet Oreos with cream cheese drizzle. Good, but not my favorite fried.

None of us were interested in the Krispy Kreme Sloppy Joe, the new offering at the fair this year. They need to work on the KK McGriddle–think doughnuts and pig people, not cow! We also bid farewell to The Pork Chop Shop.

Farewell Pork Chop Shop. #blessyourheart

Farewell Pork Chop Shop. #blessyourheart

In a testimony to my kids’ amazing manners, we were offered free sheets of ride tickets not once, but twice, from folks who had to leave before using their allotment up. Thank you to both donors–you are reinforcing the use of “please and thank you” with several underlines and an exclamation mark or two.

Free ride tickets paved the road here: the swings.

Free ride tickets paved the road here: the swings.

But I digress. On to this week’s recovery Weekly Menus:

Weekly Menus: 10/27/2013

Weekly Menus: 10/27/2013

And the Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 10/27/2013

The Four-Square Grocery Shopping List: 10/27/2013

Which all means:

Sunday: Spinach Quesadillas
My pantry staple, and a good quick end to a long day at the fair. We paired them with homemade refried black beans (which really just means rinsing a can of black beans and heating with some salsa of your choosing, mashing a few of the beans with the back of a spoon to thicken the texture, and then thinning and simmering with a bit of water).

Monday: Salmon and Couscous
Did I mention I had to get my cholesterol checked soon? Every year right after the fair. Sigh.

Tuesday: Nachos
A great way to use up a little of this and that. We have another pack of veggie chili to go. When you add mushrooms and avocado, you can make something pretty interesting.

Veggie Nachos Perfected! With pickled jalepeno on top, for good measure.

Veggie Nachos Perfected! With pickled jalepeno on top, for good measure.

Wednesday: Thai Tofu
I have a jarred sauce I need to try. I’m going for broke and pairing with the much maligned tofu.

Thursday: Tuna Melts!
High protein and interesting courtesy of being open faced and sprinkled with cheese, we go for a bit of hot sauce kick and a lot of pickle relish.

Peanut Butter Tuna Salad Being Invented

Peanut Butter Tuna Salad Being Invented

Friday: Pasta Primavera or Omelets
Read: I need to use up little bits of vegetables accumulated during the week.

Saturday: Dine Out!
Adventure dining awaits, I look forward to see what it will be!

Raising Rock Stars: Before the Neko Case Concert at DPAC

Raising Rock Stars: Before the Neko Case Concert at DPAC

What’s your fall quick meal these days? Don’t say pumpkin or I’ll scream. We always strive for something simple and attractive pre-Halloween candy march. Post a comment below, let me know you’re out there!

Send your deep-fried, exercise tips, and non-gummi Halloween candy to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Wednesday (or thereabouts), Pumpkin Madness Take 2! Oh there’s more.

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Weekly Menus: It’s Finally Fall Edition, Week of 10/20/2013

Gentle Readers, wow, what a week. I managed to sit down to eat 3 or 4 actual meals in the span of a week–the rest were food grabbed on the run. Not to downplay the awesome that is Barcelona, but work travel is not the same as leisure travel. Being immersed in a different food culture always makes one think about their own.

Ham and cheese with a side of cafe con leche from Tapa Tapa in Barcelona.

Ham and cheese with a side of cafe con leche from Tapa Tapa in Barcelona.

Barcelona is driven by local, fresh, and reasonable portions. It’s a great concept, and one to which I subscribe. One of the best things I ate all week was this humble croqueta, which was akin to a mildly cheesy chicken pot pie in croquette form. We found it by turning down a side street in a non-touristy neighborhood famed for its cakes. (Guess what in that sentence prompted me to hop off the tour bus.)

My favorite from the week: a chicken, vegetable, and cheese croqueta from El Canalla.

My favorite from the week: a chicken, vegetable, and cheese croqueta from El Canalla.

In a random chance, I also had a rather interesting conversation about sustainable food with someone high up in one of the major international food corporations. We talked about Michael Pollan and the tension between profit and sustainable, especially as pertains to meat. I don’t envy him his job.

Fresh ingredients fill the markets in Barcelona.

Fresh ingredients fill the markets in Barcelona.

But I digress. Look for inspiration from Barcelona appearing in posts for the next few weeks. I respect a culture that is not fussed about diet crazes and every new trend. Barcelona has strong foodways that are built to be flexible and incorporate new traditions. I love that. Visiting always makes me want to go back again.

Eggplant fries with honey and lime from El Canalla. OMG good.

Eggplant fries with honey and lime from El Canalla. OMG good.

Which means my menus for the week are:

Sunday: Leftover surprise
I’ll be eating whatever TPC’s Mom left in my fridge. Surprise! Sometimes, even oatmeal or cereal is enough after traveling.

Monday: Tapas!
Figs and cheese? Tomato bread? Prosciutto and melon? I’m not sure what I’ll combine, but it will be small bites of whatever is in the store.

Fig filled with marscopone and jamon from Cervezeria Catalana.

Fig filled with marscopone and jamon from Cervezeria Catalana.

Tuesday: Spinach Quesadillas and Beans
Simple and direct, one of our favorite easy meals. We’ve got a lot going on this day.

Wednesday: Bratwurst and Pierogie
Just add Brussels sprouts.

Thursday: Pumpkin Ravioli with Sage in Brown Butter Sauce
One of my favorite easy meals courtesy of Trader Joe’s. Served with a green salad, and you’ve got a multi-colored delight for dinner. It’s worth browning some sage in butter–it’s just fun.

Friday: Nachos!
Using up the last of our leftover veggie chili, I’m pouring it over chips, topping it with cheese, and serving it up with a side of guacamole.

Saturday: Deep Fried Everything
This might be our N.C. State Fair Day, and we have a long list of things to eat. Apple fritters, corn, fried okra, and whatever the “it” thing is in deep-fried. We are so ready.

Ironically, I never saw this brand of water in Barcelona, but saw it promptly in NYC upon landing.

Ironically, I never saw this brand of water in Barcelona, but saw it promptly in NYC upon landing.

Have you been to your state fair already? What should we find and consume? No deep-fried goodness too strange. We’ll try it on video even. Post your challenge below!

Farewell Barcelona, see you next time.

Farewell Barcelona, see you next time.

Send your winter squashes, your mad carving skills, and your airline miles to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Weekly Menus: Remote Edition, Week of 10/13/2013

**Published out of sequence–this was put into draft and never published!**

Gentle Readers, sometimes an act of rebellion is as simple as cooking a meal. This has been a hectic week–we’ve been fighting fall colds and prepping for approximately 1 million cool things that we here at Team Practical Cook hope to do in the next few weeks (pumpkin patch, N.C. State Fair, Neko Case concert, travel, soccer, Halloween, you name it). In my spare time, I have a big girl job that demands a lot of my time and TLC.

Says it all. My new favorite mug.

Says it all. My new favorite mug.

The other night, I shut the laptop, locked the phone, and cooked. It felt great. The girls are amazing and supportive eaters, and don’t mind that we sometimes eat odd pairings (veggie chili and pumpkin cranberry scones anyone?). We always eat together, even if it’s a few bites, or our new highly experimental Italian sodas, or in the car.

Veggie chili, now with chickpeas.

Veggie chili, now with chickpeas.

My act of defiance of life’s pace was simple. We just stopped for 30 minutes and cooked and ate. Nothing requiring an act of Congress (all shutdown jokes aside) or a great shift. I prioritized. I need to do that more. Right now, I’m scrambling to get ready for another business trip, this one international, and this blog is going to be paused for a week.

Priority, the Eldest. :)

Priority, the Eldest. ­čÖé

I left half of the veggie chili in the freezer as a potential nacho topping, and I’ve stocked the joint with easy to eat foods and lots of pumpkin things. (The full review on those products is coming in the last half of October, though I may never touch another pumpkin item again after this.)

So forgive this break in form–I encourage you all to stop and cook, no matter what you have on hand. It doesn’t have to be fancy, or even really go together. Just push pause for a minute and eat together.

I’ll see you in a few weeks. Be sure to check me out on Instagram (@amylewi) or follow me on Twitter (listed below) for some food stalking from Barcelona. I can taste the tapas now.

Send your tapas, your strokes of brilliance, and your pumpkin challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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See you NEXT SUNDAY for Weekly Menus!

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Weekly Menus: Week of 10/6/2013, Travel Prep Edition

Gentle Readers, this week I must start with a mea culpa. I was traveling last week, and forgot what day it was until I was back, and thus missed the Wednesday publishing cycle. From the amount of mail I received on the topic (none), I can tell there was a public outcry. So I will publish said Smoothie article this week. Meanwhile, look what I got to eat last week:

Biscotti and Cookie Platter at Babbo in NYC. OMG good.

Biscotti and Cookie Platter at Babbo in NYC. OMG good.

Yes, it was that delicious. A tip for anyone who is in NYC and hasn’t been to Babbo. If you go when it opens, right at 5 pm, you can snag a seat at the bar and eat. Highly recommend the pasta tasting menu or just eating around the menu at your leisure. Don’t skip the Brussels sprouts and the biscotti.

The Beer Festival Tasting Glass. Durham, NC

The Beer Festival Tasting Glass. Durham, NC

But I digress. My real life is quite a bit less glamorous but equally delicious. This week I went to my first beer tasting. I learned that there are many horrific beers in the world that taste like fruits and lawn clippings. I also found quite a few local brews that were delightful, and an interesting Pecan number that I’ll need to investigate. Shockingly, my favorite part was the food, especially the pairings, such as provided by my friend Carrie from G2B Gastropub. The andouille sausage with a little mustard was ideal beer food.

The inimitable Chef Carrie from G2B Gastropub in Durham, NC!

The inimitable Chef Carrie from G2B Gastropub in Durham, NC!

Okay, enough, I actually do cook sometimes too. The tasting of all the pumpkin things continues. A full report is coming soon.

Pumpkin Cake Doughnut with Latte Glaze from Rise. Hellooooo nurse.

Pumpkin Cake Doughnut with Latte Glaze from Rise. Hellooooo nurse.

Fried Green Tomato with Pimento Cheese Biscuit from Rise in Durham, NC. Just because.

Fried Green Tomato with Pimento Cheese Biscuit from Rise in Durham, NC. Just because.

 

Here’s what’s happening on this week’s menus:

Weekly Menus: 10/6/2013

Weekly Menus: 10/6/2013

And the Four-Square Grocery list (a little lean as I use up what’s here and plan to shop more heavily next week before┬á I travel):

The Four-Square Grocery Shopping List: 10/6/2013

The Four-Square Grocery Shopping List: 10/6/2013

Which all translates to:

Sunday: Steak and potatoes
I’m feeling red meat today, and the weather is a little autumnal. Perhaps the potatoes will be sweet or an acorn squash instead. If you’re not tossing winter squash in your cart regularly, you’re missing out!

Monday: Veggie Chili
This keeps getting delayed in lieu of other fast meals that don’t generate leftovers, but I’m making it this time, even if I have to freeze it for later!

Tuesday: Omelets
These were such a huge hit the other night, complete with quick sauteed spinach and portobello mushrooms that we’re doing it again. TPCs Jr are huge mushroom fan, and we’re committed to trying all of the types. That’s our schtick.

Wednesday: Pizza!
We’ve got a social to attend, and well, we all love pizza. Honestly, I could eat it 3 times a day. In fact, I’ve had to add it to my things not to leave unattended in the house list, as I will eat cold pizza until I founder. It’s a different food group that hot pizza, and I actually prefer it.

Thursday: Salmon and Couscous
We have to get more healthy fat in our diets. Plus I need to try to stay smarter than my offspring. I plan to tell them this and serve myself the largest portion. I’ll keep you posted on the results.

Friday: Mexican!
Probably burritos or quesadillas to accommodate the braced on, but we may be able to pull off nachos. Yum!

Saturday: Dine out!
So many possibilities, we often lament we only have 3 stomachs between us.

What do you do to prepare for a trip? Buy easy prep food, eat down the supplies? Share your tips in the comments area  below!

Send your make-ahead food ideas, chocolate covered peanuts, and pumpkin-themed whatnot to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Wednesday, Smoothie Recipes and Tips (I Promise This Time)

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Weekly Menus: Week of 9/29/2013, Fall Edition

Gentle Readers, it has been a crazy week, and it’s just getting started. The day kicked off with losing a contact lens. Not as big of a deal in the modern era of disposable lenses, I’m just not certain it fell OUT of my eye and is not lodged somewhere in there. Thank you Autumn pollen for making my eyes itch, the root cause here.

We've been burning a lot of fuel in the last few weeks. Goal!

We’ve been burning a lot of fuel in the last few weeks. Goal!

But I digress, however much this may explain the lateness of my blog post and my lack of depth perception. This week I’m continuing to test pumpkin-based items, all of them. It made for an interesting shopping cart. We drew some looks. We’re also batch cooking in order to prep for some upcoming travel, and because we can.

Which means this week’s weekly menus are:

Weekly Menus: 9/29/2013

Weekly Menus: 9/29/2013

And the Four-Square Grocery Shopping list is:

The Four-Square Grocery Shopping List: 9/29/2013

The Four-Square Grocery Shopping List: 9/29/2013

Which all translates loosely into:

Sunday: Chicken Pot Pie
We missed doing this in a previous week because of time, so a lazy Sunday is the perfect opportunity to get it made!

Monday: Veggie Chili
We are considering making this in advance as well, because it serves so many purposes and gets better sitting around. Nachos, burritos, lunchboxes: yes, please.

Tuesday: Salmon and Quinoa
Freezer staples, we are continuing to work through an inventory of stock. High in lean protein, this meals suits everyone.

Salmon and Arugula over Quinoa: It rocked

Salmon and Arugula over Quinoa: It rocked

Wednesday: Soup and Sammie
We hit a bread overstock that’s leading me to bread pudding and sandwich nights. Grilled cheese and tomato soup is a family favorite. Add some honeycrisp apple slices (TPCs Jr are now referred to as “Applesauruses” as I haven’t gotten to eat a whole apple in I don’t know when), and you’ve got a meal.

Homemade Tomato Soup with Toasted Pimento Cheese

Homemade Tomato Soup with Toasted Pimento Cheese

Thursday: Breakfast for Dinner
We are breaking new ground here–we just had omelets with mushrooms, spinach, cheese, and avocado for lunch. They are more veggie than egg, and so satisfying that we can certainly run the full round of Sunday activities without flagging.

Green eggs frying in the pan . . .

Green eggs frying in the pan . . .

Friday: Burgers and Fries
This is my craving, and we have ground beef to use up. The fries will be homemade sweet potato. I love fall, even if I can’t see it correctly.

Meet my new BFF: burger from G2B Pub with sweet potato fries

Meet my new BFF: burger from G2B Pub with sweet potato fries

Saturday: Dine Out!
Time to scope some new territory, where will it be? I’m thinking Durham . . .

TPCs Jr demolished a Korean meal: I paid $56 and left hungry. Welcome to my future.

TPCs Jr demolished a Korean meal: I paid $56 and left hungry. Welcome to my future.

What is your favorite pumpkin item? Want to be a guest blogger? Send it my way. Slots open for all forms of drinkable pumpkin–I won’t touch that stuff with a proverbial 10-foot straw.

Send Jack-o-Lanterns, pies, and pancakes to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Wednesday: Smoothie Time–Tips and Recipes for Drinking Your Nutrition

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