The Organized Cook Weekly Meal Plan System answers the question “What’s For Dinner Tonight?” with the answer- What’s For Dinner This Week.”
If you’re a subscriber to The Organized Cook, Simple Gourmet is on the menu this week. And with the hustle and bustle of getting ready for the holidays, we made this week’s dinner menu using simple recipes that create gourmet results.
MONDAY
Day 1: Slow Cooker Beef Au Poivre with Escalloped Carrots
TUESDAY
Day 2: Italian Baked Chicken with Penne Pomodoro
WEDNESDAY
Day 3: Hearty Beef Stew
THURSDAY
Day 4: Chicken Spinach Lasagna with Red and Green Salad
FRIDAY
Day 5: Gourmet Pizza Party
The Organized Cook Weekly Meal Plan System
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It’s not too late to get this week’s Picky Eaters Weekly Meal Plan; subscribers have already received their menu, grocery shopping list,recipes and cooking instructions in one meal plan by email. Not a subscriber to The Organized Cook Weekly Meal Plan System? Subscribe now:
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Test Drive
Want to test drive The Organized Cook? Simply leave a comment below and tell me about your “dinnertime rut” challenges and we’ll send you the Picky Eaters Weekly Meal Plan for free!
It’s Thursday so that means it’s time to talk #mealplanning on Twitter with The Organized Cook! Join us this evening as we discuss meal planning ideas for our picky eaters.
Date/Time: December 10, 2011 11-12 PM EST, 10-11 PM CST, 9-10 PM MST, 8-9 PM PST
Every family has that one “picky eater”. Not only do I have one but I was also a picky eater as a kid, so I can relate on both levels. I found that the visual aspect was the primary component in determining what my kid will eat. “I don’t like leaf-ess (the plural to leaf apparently) in my rice” my picky eater told me. So, omitting things like parsley and keeping ingredients basic is the key to getting her to try new things. Oh, and throwing in a little cheese never hurt either.
At speaking engagements or through email, questions and comments about picky eaters is common.
So, if you’re a parent of a picky eater, help is on the way! Our first Weekly Meal Plan for picky eaters has arrived and is this coming week’s menu for subscribers to The Organized Cook.
Test Drive The Organized Cook
Want to test drive The Organized Cook? Simply leave a comment below and tell us about your “dinnertime rut” challenges and we’ll send you the Picky Eaters Weekly Meal Plan for free!
The last Thanksgiving dish has been washed, dried and put away for next year, and the last of the leftover Thanksgiving turkey is finally gone.
It’s time to start a new week and a new Weekly Meal Plan from The Organized Cook. This week we’re catering to our “Picky Eaters” with a dinner menu this week that includes fun and simple recipes sure to win even the pickiest of eaters over.
Meal Planning Monday
Monday: Crunchy Ranch Chicken Tenders with Baked Mac & Cheese and Carrots & Celery Ranch Crayons
Tuesday
Tuesday: Mini-Me Turkey Burgers with Cheesy Broccoli Rice
Wednesday
Wednesday: Chicken Parmesan and Spaghetti with Butter Sauce
Thursday
Thursday: Beef Soft Tacos with Tomato Fried Rice
Friday
Friday: Turkey Meatballs & Spaghetti with Mini Thin-Crust Pizzas
Meal Planning for Picky Eaters
Cooking tips for “picky eaters” is a common question I get as discussed in my post Meal Planning for Picky Eaters. What’s great about our Picky Eaters Weekly Meal Plan is that adults enjoy these simple recipes as well.
Reincarnating The Leftover and Reusing Time
This menu includes recipes that use a cooking method I like to call “Reincarnating The Leftover”. Our Monday night’s Crunchy Ranch Chicken Tenders later are reincarnated into our Chicken Parmesan. Remaining tortillas from Thursday’s Beef Soft Tacos become the crust for Friday’s Mini-Thin Crust Pizzas.
Our cooking time has double its value this week when we steam rice to use half in Tuesday’s Cheesy Broccoli Rice and the other half on Thursday for Tomato Fried Rice.
By using ground turkey on Tuesday to make both Mini-Me Turkey Burgers and meatballs, Friday night dinner is a cinch when we used cooked meatballs in our Turkey Meatballs & Spaghetti.
I can use all the extra time I can get preparing for the holidays and this menu will help keep me on track by cutting my dinner preparation time down to just minutes later on in the week.
click here to get The Organized Cook
Subscribe to The Organized Cook
It’s not too late to get this week’s Picky Eaters Weekly Meal Plan; subscribers have already received their menu, grocery shopping list,recipes and cooking instructions in one meal plan by email. Not a subscriber to The Organized Cook Weekly Meal Plan System? Subscribe now:
click here to subscribe
Test Drive
Want to test drive The Organized Cook? Simply leave a comment below and tell me about your “dinnertime rut” challenges and we’ll send you the Picky Eaters Weekly Meal Plan for free!
zucchini & yellow squash- 1, sliced into 1/8 inch slices
fresh baby spinach lettuce- 12 oz.
lasagna pasta- 1 lb (use corn tortillas for a gluten-free version)
olive oil- 3 tablespoons
butter- 1 tablespoon
minced garlic- 1 teaspoon
fresh or dried parsley- 1 teaspoon, or use Herb Ice Cubes
For Sauce, mix together:
ricotta cheese- 8 oz.
Parmesan cheese- 1 cup
1 egg
- or -
Instead of using ricotta, parmesan egg mixture, use 1 jar alfredo sauce
Instructions
Boil pasta in salted water until tender.
Heat olive oil, butter and garlic and herbs in heated or non-stick skillet.
Saute zucchini and squash in oil and butter until slightly soft, approximately 3 minutes.
Add spinach and saute until reduced, approximately 3 more minutes.
Drain pasta.
Heat oven to 375 degrees F.
Drop a spoonful of sauce in the bottom of the casserole pan, then place layer of pasta noodles on the bottom over the sauce.
Add a layer of vegetables on top of the pasta.
Add a layer of cheese sauce over the vegetables.
Keep layering noodles, vegetable and sauce, then cover completely with a layer of noodles topped with some sauce and sprinkled with shredded Parmesan cheese
Bake until brown and cooked thoroughly, approximately 40 minutes.
top with a layer of pasta, sauce and Parmesan cheese before baking
When I think of Fall Recipes, I think of casseroles, slow-cooker favorites and Fall vegetables like spinach, broccoli, brussels sprouts, zucchini and squash. This week’s Weekly Meal Plan from The Organized Cook highlights many of my favorite Fall vegetables starting with Fall Vegetable Lasagna- or as I like to call it- “Fallsagna”.
Family meals are important. Iʼll show you easy ways to spend less time and money at the grocery store, less time in the kitchen and more time with your family.
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