Menu Plan (September 7 - September 13)

Last week went well, cooking-wise. Had a few things pop up (like sparkling pretty weather!) so that found us again ditching planned meals and running out the door. Friday night we took Emi to Concert in the Park. It's pretty awesome with a live (usually local) band and then when it gets dark they show a family friendly movie. She had a great time, and so did we! They have this all summer long, every Friday night, but we thought Emi was too young. And, she really is but we thought with taking a late nap, we'd give it a go. We are thinking by next summer she will enjoy it more and be able to handle a later night once in awhile. We supported the Lions Club and bought dogs and sodas, and brought Emi a small picnic of yogurt, fruit and cheese. We decided from now on we'd bring a family picnic and just donate money to the Lions Club. Better on our waist lines! (Although, they were grilling the dogs and the smell alone was divine!)

We had the Zesty Cheese Ravioli last week and if you haven't tried it yet, go for it. I forgot how totally, insanely easy it is to prepare! And good, ooooooh, SO good. Only, use a larger pot than you think you need. I always forget when I make this that I have to add mounds of chopped spinach that starts out huge and then wilts ... but you have to be able to gently mix it into the pasta without mashing either. Larger pot! And really, I am not sure where the 'zesty' comes in. It isn't spicy at all, just darned good eatin'.

Last week, Gina asked how I make my sweet potato fries. I do nothing all that special, and since we bought the convection oven they've been sort of hit or miss (I am still perfecting my temps and times with the oven). But here is what I do in our regular oven:

I figure one large potato per person: Cut them into 1/2 inch wedges and toss with 1/2 tablespoon of olive oil (may need to adjust this depending on how many potatoes you are making) and 1/4 teaspoon of salt (I use Kosher salt, but regular table salt works too). In a single layer, arrange on a baking sheet gently coated with cooking spray. Place in a 450 degree oven for about 30 minutes, turning once or more as needed. (We like ours EXTRA crispy so the last 10-15 minutes I crank the heat up to 500ish.) That's it, nothing fancy.

This week the weather is again supposed to be really nice, so I am purposely planning easy, VERY-quick-to-make meals. As always, if you are looking for more great recipes and menu plans head on over to Laura's at I'm an Organizing Junkie.

• Sunday: *What I Didn’t Get to Last Week
• No matter how much I plan or promise myself I won’t laze out and just say, “scrounge night”, it happens. At least once a week. So, I end up with a menu and (usually) ingredients for one meal (sadly, sometimes more than one). So here is my plan to not waste anything and to use up that meal. If, on the other hand I am fabulously organized and manage to make all planned meals … I hereby declare Sunday nights PIZZA night. Order in, Kiy does nothing, Pizza night!
• This week it was the Hamburgs on the grill (beef farmer burgers), homemade sweet potato fries, peas and/or carrots.

• Monday: Shortcut Lasagna with sautéed zucchini and onions

• Tuesday: Spinach-Artichoke Cheesy Tortellini (one pot meal, will serve an additional vege or even a fruit for Emi, just in case)

• Wednesday: Orange Mandarin Chicken, udon or soba noodles, sugar snap peas

• Thursday: Leftover Buffet

• Friday: Homemade Pizza Nite: Thai Chicken Pizza with a tossed green salad (will make Emi an omelet or something)

• Saturday: Free Nite
• We tend to need a night of not making dinner for various reasons. I am factoring this in my menu plan each week, but it won’t necessarily always (or often) be on a Saturday.