Do you ever have an idea for posting that has great appeal but you are just too lazy to organize? Yes, my hand is raised.
The idea, not mine, came from The Pie Patch. I have long been a fan of Lucy’s site while she was still blogging. One of the posts I loved was called Lucy’s List where she detailed the meals the family had for the week. It always gave me good ideas and I have made quite a few of her recipes.
So, yeah, back to the list of meals. I made these things in late November, gathered the photos in hopes I could do a weekly version of my meal plans. This is helpful for a variety of reasons.
1) I see what we have been eating in a regular rotation and
2) it creates a visual when I do future meal planning.
Will I try and do a regular list each week? I don’t know. I take photos it’s just finding the time to sit at the computer and post it.
Monday: Brats with onion, pepper and potatoes
Tuesday: Roast Chicken with Carrots, onions and mashed potatoes
Wednesday: leftovers from roasted chicken
Thursday: Oven BBQ chicken with blue lake green beans
Friday: Takeaway! Oscar’s pizza
Saturday: Pasta with peas and scallops in a creamy sauce. Salad with tomatoes and mozzarella. (Recipe below)
So that’s only six days. Not a complete fail but….I wonder if I could track this on a regular basis. Couldn’t hurt to try and if it doesn’t work out, not the end of western civilization as we know it. Ha!
Pasta with Scallops and Peas Recipe
Use any veggies you like or whatever is in the fridge. This is a good way to use up those little bits of vegetables which aren’t quite enough for full side servings.
Asparagus, mushrooms, garlic, green onions and sausage. Sautee in olive oil.
Mix a spoonful or two of flour over this mixture, being careful to turn it over so the flour adheres evenly. If you just throw the flour in and then some cream, you will have great big lumps.
Now slowly add cream or half-and-half, stirring to mix. As it thickens you can decide if the sauce is thick or think enough to your personal taste.
Now drizzle in a just a tad of honey. You’d be amazed how tasty this is.
Cook pasta (I used Angel hair) and served creamed mixture over it.
I am sharing this with Beth Fish's Weekend Cooking Series.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
This is a birthday post! Doug is finally as old as I am and we celebrated in style. Breakfast out but dinner at home because we can enjoy o...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my wor...