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Old 08-27-2016, 09:20 AM   #1
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Monthy Menu help, please

I am planning the monthly menu for this house, I am trying to get back to loving cooking again. I havent planned for 2 month and I need to do this.

This is the plan:

Monday: Chicken filet as in kebabs or more "whole" dishes x4
Tuesday: sausage dishes , have recipes for these
Wednesday: Ground beef x4
Thursday: Chicken filet as in casseroles, stew and similar x 4
Friday: comfort food, have recipes for these.
Saturday: Curry with chicken x4
Sunday: Pulled pork and pork roast, I need a recipe for each.


So could you help me with some good and lovely recipes?
It cant contain mixes, soups or canned sauces, I am in Sweden, I am not willing to pay 4 dollar for a tin of rotel. I cannot have citrus, mold cheeses, coffee or rosewater.

Please help me, please, I need to get the love back in cooking

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Old 08-27-2016, 09:46 AM   #2
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Quote:
Originally Posted by CakePoet View Post
I am planning the monthly menu for this house, I am trying to get back to loving cooking again. I havent planned for 2 month and I need to do this.

This is the plan:

Monday: Chicken filet as in kebabs or more "whole" dishes x4
Tuesday: sausage dishes , have recipes for these
Wednesday: Ground beef x4
Thursday: Chicken filet as in casseroles, stew and similar x 4
Friday: comfort food, have recipes for these.
Saturday: Curry with chicken x4
Sunday: Pulled pork and pork roast, I need a recipe for each.


So could you help me with some good and lovely recipes?
It cant contain mixes, soups or canned sauces, I am in Sweden, I am not willing to pay 4 dollar for a tin of rotel. I cannot have citrus, mold cheeses, coffee or rosewater.

Please help me, please, I need to get the love back in cooking
I'm not vegetarian but I enjoy a good home-made veg curry occasionally. Easy to work it round your allergies. No recipe as it depends on what's in the 'fridge and what I fancy on the day.
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Old 08-27-2016, 10:09 AM   #3
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Vegs currys does happen as part of dinners sometimes, it just that my husband loves chicken curry Saturday.
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Old 08-27-2016, 02:31 PM   #4
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You remind me of what I used to do...plan meals for a month or so at a time.

What I began with was a blank 30-day calendar with large "day" squares. They're easy to find on the Internet.

Once I printed out my calendar pages, I inserted S, M, T, W, Th, F and Sat for the days across the top.

In the upper corner of each day, I wrote a smallish date corresponding to the month for which I was planning the menus.

Next came the fun, at least for me.

We like variety, so I would begin with B (beef). P (pork), C (chicken/poultry), F (fish/seafood), L (lamb), ML (meatless), and LO (leftovers). One of those notations would go in the daily squares, making sure I didn't repeat within a given 7-day period. Easy to do since there were 7 categories.

Then I could get creative. If I found a recipe for any of them I though was interesting and new, I would write the name of the recipe and set the recipe aside in a small envelope or folder, in order of its use.

Depending on the volume of a recipe, I could count on a leftover meal quite often and simply eliminate the day it could replace an already marked recipe. That recipe would be excused and play the next month.

Occasionally we'd not be hungry for supper because we'd been out during the day and had a late or larger than usual lunch, so that dish would join its buddy in the game next month, too.

I enjoyed doing this because, we were able to try many new things and kept us out of the rut of "same old, same old." But that's not to say that I would include some of our old standby favorites in the month's menu offerings.

After I created my month's plan, I took the recipes and checked any needed canned/frozen/or packaged items not in my stockroom and made a list, in order of first needed.

This allowed me to see what I could purchase as sales arose and have a well-stocked pantry at the same time.
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Old 08-27-2016, 02:49 PM   #5
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All leftovers becomes the next days lunch and my planning is based on what is cheap in the flyers on payday.

I base my whole menu on the idea that a month is four of each day. Then I take 1 main ingredient and find four recipes and that is all Mondays planned at ones and then the next day and so on .
Friday is always comfort food, because it food to wind down the week.


After that I grab a old menu , I have saved on my computer , set in the dates correct and add in the dishes I have found and I am set. Seldom any repeats in a whole month unless it something the family really loves.

Easy and I know I food to last the whole month.
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Old 08-27-2016, 03:21 PM   #6
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More power to all of you but such intense menu planning just isn't my style and sounds like a heck of a lot of work!!

I've always cooked more on the fly as I was raised in a house attached to my parents meat market/grocery store and everything was available every day.
It was wonderful.

Now I keep a well stocked freezer, and large well stocked 8'x12' pantry so I can pretty much put most meals together as I choose. Different strokes for different folks I guess.
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Old 08-27-2016, 03:26 PM   #7
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So to clarify - you're asking for four dishes using whole or diced chicken, four chicken soup/stew/casserole dishes, four ground beef dishes, four chicken curry dishes and one recipe each for pulled pork and pork roast?

You could take a look at the recipe forums for each of those. I mean, we could just start posting what we like, but we don't know what ingredients you have available and/or like to use. Are there particular cuisines or seasonings you prefer?

Also, just out of curiosity - no fish or seafood? That surprises me, since you live in Sweden.
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Old 08-27-2016, 03:35 PM   #8
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I be using chicken breast, filets or what it is called, twice per week well actually 3 times if we count the curry, so I try too keep to one day is stews and casserole and the other day it is more like fried chicken, chicken kebab.

And yes I do need ideas or recipes , four dishes using whole or diced chicken breast , four chicken soup/stew/casserole dishes, four ground beef dishes, four chicken curry dishes and one recipe each for pulled pork and pork roast.


I have posted what I cant use, I am up for anything people like because I dont cook any more with happiness and joy as I used to and I need to get the spark back again.
I been going through so many pages and all I feel is meh over any food, so I though if some else is passionate about the dish, I might feel more positive towards it.

If I can make it and it sounds yummy, it will be on my menu.
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Old 08-27-2016, 05:04 PM   #9
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Okay, then Lemme see what I can come up with ... back in a few.
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Old 08-27-2016, 05:24 PM   #10
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DH and I both like bell peppers with onions and garlic and I make them with a variety of meats in a bunch of ways. You can sub broccoli and/or cauliflower in some of these, if you like.

Chicken:
- Sweet and Sour Chicken recipe from Betty Crocker (can also use pork or meatballs)
- Chicken Fajitas Recipe | SimplyRecipes.com (can also use beef)
- Thai Green Chicken Curry recipe | Epicurious.com (can also use pork)

Ground beef:
- Beef Tacos with Homemade Taco Seasoning Mix Recipe - Allrecipes.com
- Savory Meatloaf recipe from Betty Crocker (I serve this over mashed potatoes with gravy made from the pan drippings, and green beans)
- Spaghetti Sauce with Ground Beef Recipe - Allrecipes.com (I use half of a green, red and yellow bell pepper in the sauce; serve over spaghetti or other pasta with a garden salad)

I posted this recipe for pulled pork in the slow cooker a few years ago. We serve it in sandwich rolls with coleslaw and hot sauce on top, or on the plate, with coleslaw and baked beans on the side. If you don't have a slow cooker, you can cook it covered in the oven for a few hours, till it's tender.
- Slow-Cooker Pulled Pork
- Easy Baked Beansl
- Creamy Coleslaw

A few options for roast pork:
- Herb-Crusted Pork Loin Recipe : Melissa d'Arabian : Food Network
- Maple-Glazed Pork Tenderloin
- Tuscan Pork Roast

Pork kebabs with Greek salad:
- Grilling: Pork Souvlaki with Pita and Tzatziki Recipe | Serious Eats
- Easy Greek Chopped Salad Recipe | Serious Eats

Hope this helps
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