Monday, February 18, 2013

Menu planning at last - spice flavor and flair

After a couple of weeks of emeals (nice but not for us)
a couple of weeks no-plan (boring, not the most balanced and not enough flavor)

we are back to our "standand" mode of menu planning.

One day a week, typically a weekend, I pull out a flock (about 10-12) Weight Watcher cookbooks, toss in a few Pampered Chef cookbooks and a Taste of Home Diet Cookbook  and maybe some others for variety.

Byron picks 3-4 recipes and I pick 3-4 recipes and that's what we have for dinner the following week. The next week we do the same things only use different cookbooks.

This way get a lot of variety, it's all healthy, very tasty, full of spice, flavor and flair

This coming week our menu will be:

Monday: Coconut-Curry Marinated Chicken Kebabs (WW Power Foods Cookbook)
Tuesday: Szechuan pork and Ginger (Turn up the Flavor WW cookbook)
Wed.: Oven-Fried Chicken with Grilled Waffle Sticks (Pampered Chef: 29 minutes to dinner, volume 3 (coming out March 1)
Thurs: Crispy Thai-Style Chicken with Ginger Bok Choy (WW Power Foods Cookbook)
Fri: Stovetop Pan Pizza (Season's Best Spring/Summer 2013)
Sat. Leftovers
Sun: Will make new plan later this week

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