Better late than never in getting this post up! I had an incredible weekend at my 15 year college reunion but when I got home yesterday I was completely exhausted and had some client work to finish up before I could think about my menu plan. Needless to say, menu planning had to be put on hold until today.
There will be some changes coming with my menu plans for a little while. As you may have read between the lines last week, I am pregnant with our second child. We are thrilled, to say the least though it is still early! In addition to the usual first trimester lack of energy I’m experiencing, I’m also high risk and have to be careful with my activity levels. Thankfully my husband is wonderful and really knows how to jump in to pick up my slack – not to mention be a wee bit on the overprotective side when it comes to taking care of myself and our developing baby. So I will be focusing on pretty simple dishes or those that are easily made ahead (like using the slow cooker more). Also, there are days that my plan may not be followed at all if my husband is cooking – he tends to ignore those plans, especially if it involves recipes – he’d rather create what he wants out of what is on hand.
Turkey and Artichoke Stuffed Shells
As for last week, the Turkey and Artichoke Stuffed Shells are always a big hit at our house. I also love this recipe because the one recipe can actually be put into 3 8×8 dishes so that I can freeze the other 2 for later meals or give away to friends. I have two different friends that both just had twin boys who are the lucky recipients of my other 2 dishes. The Chicken and Vegetable Farro Risotto dish was also excellent. My son gobbled it up. I absolutely adore risotto, though it can be a little tedious to make. But using the farro wasn’t as labor intensive as arborio rice and I loved the texture it provided the dish. My husband thought it tasted much like barley, which is a plus for us (he loves barley). I might have to play with this in the slow cooker (and pressure cooker)!
Here is this week’s menu:
Monday: Leftovers
Tuesday: Baked Vegetable Lasagna (leftover in freezer from last time I made this) with Green Salad
Wednesday: Slow Cooker Rotisserie-Style Chicken with Roasted Potatoes and Steamed Broccoli
Thursday: Chicken and Tofu Enchiladas with Green salad
Friday: Evening Out
Saturday: Entertaining Menu: Chinese buffet (usually make several types of sauces, meats, tofu, brown rice and noodles and vegetables and let everyone serve themselves)
Sunday: Simple Supper or Leftovers
What are you go-to cooking methods or resources when you need to simplify your meals?
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