Well, here we are in the last week of January. Anyone else think this year is already zipping along? I’ve been watching a lot of “what’s for dinner” videos on YouTube and gathering menu inspiration. I’ve been in a bit of a rut in the kitchen the past couple of years but I’m feeling the urge to get more creative again. I don’t have any recipes from a cookbook this week because I’m still doing a “no buy” month with minimal grocery shopping. Our menu this week uses ingredients I have on hand. But starting in February I’ll be making at least one recipe a week from a cookbook. I also have some recipe series in the works for 2020. Stay tuned for more vegetarian/vegan recipes, easy recipes for inexperienced cooks, budget meals and more.
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David and I have a meeting in town at 5:30 p.m. and no idea how late it will last. We will need something I can put together in about 20 minutes when we get home. I have leftover turkey tenderloin from Friday night so I’m going to use it in a casserole. I’ll make up a mornay sauce (white sauce with cheese – you can see how to make it in this recipe) and refrigerate it then put brown rice in the rice cooker just before we leave. It will cook and then keep warm. When we return I’ll reheat the sauce, mix it with the cubed turkey, cooked rice and a couple of handfuls of frozen peas. I’ll then put this mixture in a baking dish and bake at 350 degrees for about 15 minutes or until hot and bubbly. Meanwhile I’ll make a salad and we’ll have dinner on the table in no time!
- turkey and brown rice casserole
- tossed green salad
I have an afternoon meeting and may not feel like making anything very elaborate when I get home. I’ll prep all the ingredients earlier in the day so all I will have to do is layer everything, bake until hot and then serve with the pre-prepped lettuce, tomato, green onions and shredded cheese. Easy!
- layered tortilla casserole (vegetarian)
- topped with lettuce, tomato, green onions and sour cream
- tortilla chips and salsa
We have some chicken burgers from Aldi in the freezer that I want to use up. I bought brioche buns the other day to serve them on. I’ll mix up a quick coleslaw as a side dish and already have fresh pineapple cut up. If our son, who is vegetarian, is here to eat with us he can heat up one of the veggie burgers he keeps on hand in place of the chicken burgers.
- burgers on brioche buns
- fresh pineapple
If these sandwiches turn out well I’ll share the recipe soon.
- toasted veggie sandwiches
- leftover coleslaw
- fresh fruit
- baked potato wedges
- chicken tenders in a special batter (will share recipe later)
- honey mustard dipping sauce
- baked cauliflower
- green beans
- Smoked Gouda Potato Soup
- corn bread
- Mexican food after church; snack later on for supper
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