Meal Planning Tuesday

by Wendy Copley on February 3, 2009

I go shopping on Tuesdays usually. It’s Wyatt’s first day back at preschool after the weekend, so I have a bit of time to go through cookbooks and make a menu/shopping list. Also, we’re usually out of food. This week, I revisted my copy of The Six O’Clock Scramble and found a ton of recipes I wanted to make. I also pulled a few from the Saving Dinner menu mailer.

Tuesday: Apricot-Mustard Glazed Fish (from Saving Dinner), lemon rice, steamed asparagus

Wednesday: Ravioli Lasagne (Six O’Clock Scramble), green salad with tomatoes and blue cheese crumbles

Thursday: Grilled Steak Mojito (Six O’Clock Scramble), baked potatoes, brussels sprouts

Friday: Baked Turkey Chimichangas (Six O’Clock Scramble), salad, chips and salsa

Saturday: Sloppy Joes Six O’Clock Scramble), baked french fries, home-made coleslaw (anyone have a good, non-creamy recipe for coleslaw?)

Sunday: Skillet Chicken Curry (Saving Dinner), egg papardelle, garlic naan and broccoflower.

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  • I do meal planning and list making on Sunday and shop then since it’s usually the only day hubby is available to watch the little one so that I can shop in peace. I wish for daycare, long for it somedays! Sounds like you have a yummy week ahead.

  • I do meal planning and list making on Sunday and shop then since it’s usually the only day hubby is available to watch the little one so that I can shop in peace. I wish for daycare, long for it somedays! Sounds like you have a yummy week ahead.

  • Brook — Isn’t going to the grocery store by yourself — without kids — the BEST? I think of it as a little vacation.

  • Brook — Isn’t going to the grocery store by yourself — without kids — the BEST? I think of it as a little vacation.

  • Karol

    My childhood home is deep in the Mississippi Delta and there is a salad served there known as cabbage salad. It is your basic coleslaw variety veggies( cabbage, carrot, little bell pepper, little purple onion) and you dress it with a sweet red wine vinegar and olive oil dressing. Put like 2 spoons of white sugar in your dish and enough red wine vinegar to “melt ” it, Then mix in the olive oil and a little bit of celery seed. At the big spaghetti suppers, this was served instead of green salad. We even got it with our school lunches on spaghetti days and fish days. Sometimes I put sweet pickle, but that is just showing out. lol. I have not given up on you having a column with Rachel Ray. Good things are in store for you, I just know it.

  • Karol

    My childhood home is deep in the Mississippi Delta and there is a salad served there known as cabbage salad. It is your basic coleslaw variety veggies( cabbage, carrot, little bell pepper, little purple onion) and you dress it with a sweet red wine vinegar and olive oil dressing. Put like 2 spoons of white sugar in your dish and enough red wine vinegar to “melt ” it, Then mix in the olive oil and a little bit of celery seed. At the big spaghetti suppers, this was served instead of green salad. We even got it with our school lunches on spaghetti days and fish days. Sometimes I put sweet pickle, but that is just showing out. lol. I have not given up on you having a column with Rachel Ray. Good things are in store for you, I just know it.

  • My childhood home is deep in the Mississippi Delta and there is a salad served there known as cabbage salad. It is your basic coleslaw variety veggies( cabbage, carrot, little bell pepper, little purple onion) and you dress it with a sweet red wine vinegar and olive oil dressing. Put like 2 spoons of white sugar in your dish and enough red wine vinegar to “melt ” it, Then mix in the olive oil and a little bit of celery seed. At the big spaghetti suppers, this was served instead of green salad. We even got it with our school lunches on spaghetti days and fish days. Sometimes I put sweet pickle, but that is just showing out. lol. I have not given up on you having a column with Rachel Ray. Good things are in store for you, I just know it.

  • My childhood home is deep in the Mississippi Delta and there is a salad served there known as cabbage salad. It is your basic coleslaw variety veggies( cabbage, carrot, little bell pepper, little purple onion) and you dress it with a sweet red wine vinegar and olive oil dressing. Put like 2 spoons of white sugar in your dish and enough red wine vinegar to “melt ” it, Then mix in the olive oil and a little bit of celery seed. At the big spaghetti suppers, this was served instead of green salad. We even got it with our school lunches on spaghetti days and fish days. Sometimes I put sweet pickle, but that is just showing out. lol. I have not given up on you having a column with Rachel Ray. Good things are in store for you, I just know it.

  • Karol

    it really was not worth repeating. this computer is nuts.

  • it really was not worth repeating. this computer is nuts.

  • Hi Wendy, so glad you are enjoying The Six O’Clock Scramble cookbook! I hope sometime you’ll give the online version a try too, so you can use it to plan your weekly meals. You can customize your recipes for the week and the site will generate a shopping list to go along with the recipes you choose! Happy Scrambling!
    Aviva

  • Hi Wendy, so glad you are enjoying The Six O’Clock Scramble cookbook! I hope sometime you’ll give the online version a try too, so you can use it to plan your weekly meals. You can customize your recipes for the week and the site will generate a shopping list to go along with the recipes you choose! Happy Scrambling!
    Aviva

  • my husband makes a great coleslaw (without mayo- as i truly dislike it!) JUSTIN just mixes the normal coleslaw stuff (you know cabbage, carrot, etc.) and mixes it with a little distilled white vinegar “moisten the cabbage… not soggy” his says… and just a couple of shakes of salt. yummy.

    i love this on crisp baguette with some baked tofu. (i also like it with a shake of balsamic vinegar.)

    hope your week tastes as good as it sounds.

  • my husband makes a great coleslaw (without mayo- as i truly dislike it!) JUSTIN just mixes the normal coleslaw stuff (you know cabbage, carrot, etc.) and mixes it with a little distilled white vinegar “moisten the cabbage… not soggy” his says… and just a couple of shakes of salt. yummy.

    i love this on crisp baguette with some baked tofu. (i also like it with a shake of balsamic vinegar.)

    hope your week tastes as good as it sounds.

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