Beat The Heat, Or Menu Mania - Stevie's Crazy Kitchen Blog at Allrecipes.com - 240333

Stevie's Crazy Kitchen

Beat the Heat, or Menu Mania 
 
Jun. 19, 2011 1:11 am 
Updated: Jun. 20, 2011 9:30 pm
I've begun to wonder whether this whole "meal planning" idea is right for crazycook...  For years, once it's time to think about cooking, I take a peek at what I've got, and go from there on a daily basis.  A week ago, I wrote out a meal plan spreading over 7 days, and went into cooking overdrive, or "mania," if you will.  Once again, today I began my notes for this coming week, and once again I thawed out a whole bunch of stuff, thinking that I'd be all set for days to come.  What ended up happening, is I now have EVERY storage container I own in one of three places... the dishwasher (recently emptied,) in the frige, or containing leftovers from times gone by and in the freezer.  What was I thinking, when I pulled out a pkg of burger, and another of round steak, placing them in the meat drawer of the "spare" frige... fortunately, by the time I had come to my senses, they were still mostly frozen, and went back into the "super cold box." 

In an attempt to keep as cool as I might this summer, today when I put chops in the toaster oven for this evening, I added two chicken thighs (why is beyond me... I've got shredded cooked chicken in the freezer from last Sunday!)  I guess I was thinking, cook once, eat multiple times - not all the same "meat."

You'd think I'm planning on feeding an army... but alas, I don't expect but the two of us each night!   Thus, I have in the frige fixin's for meatball subs tomorrow, with a salad perhaps - or the "jello slaw," cooked chicken to add to wild rice to make Rose's Chicken Pilaf, two half stuffed peppers ready to "heat and eat," thawed (cooked) corned beef... I'm thinking some sort of meat, cabbage and potato mix... Colcannon?  Which brings me to the mashed potatoes I made this afternoon...  Of approx 4lbs of potatoes, I quartered and boiled them all up, mashing only half, and setting the rest aside for "other" spud dishes.  There's also a little bit of cooked ground beef ready for... taco's?  Just a small serving amt of mac & cheese, which I'll no doubt toss into a tuna/noodle casserole soon (I've been having HATEFUL cravings for tuna!)  Then there's the frozen shredded chicken all ready to go for an Oriental Chicken Salad that I've made and enjoyed a number of times.  Should I venture a guess that I've got a tentative plan spanning the next MONTH?  I doubt quite that, but I'm looking at my "list," and thinking not only won't I need to heat up the kitchen daily (slaving over a HOT microwave can also be tiring!) and, I've got cooked spuds if I want fried, salad, or scalloped in a few days!

Hmmm. just had a thought...  I made a "casserole sauce mix" I'd read of , using only powdered dry milk and conrnstarch.  Add seasonings appropriate to the dish, and you have an "instant" sauce... I'll bet that would work over spuds for scalloped potatoes, and should be a lot easier than making the white sauce, and on, and on.  I used some of this mix tonight over the pork chops with sliced mushrooms, in place of condensed mushroom soup.  I added only chicken boullion and a bit of salt, and enjoyed as much as the more expensive soup!  Oh!  I just reminded my crazymind that I've leftover hush puppies in the frige too, which could easily pair up with any fish entree!  Dear me, I do so hope that my appetite returns soon!

I also made shortcakes and cleaned fresh berries recently...  I might actually eat some of it before it's all gone if I hurry!  I suspect however, that I'll need to whip more cream, and perhaps add a few more strawberries to the bowl by then!  Sounds good right now actually, but I'm not about to make whipped cream at 1am!

So, wish crazycook well with these endeavers, and be healthy, happy and crazy yourselves!
 
Comments
KBANDE 
Jun. 19, 2011 7:09 pm
Good luck with everything, I am full just reading about all your meal plans! LOL. I follow all your posts, I just don't usually comment. You have a great talent for writing.
 
Jun. 20, 2011 9:30 pm
Thanks for the compliment! I'll blame Julia Childs (indrectly) for my desire to try writing a blog! I'd never even READ one till I began this! Be well!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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