Impending Storm - Need Help With Meal Planning

So, I've been cooking and baking from scratch for just over a year now and have developed a good skill set and lots of great recipes to go from now what?  I still struggle with having the ingredients I need on hand, or am left with a great supper but no snacks or goodies in the cookie jars and no ideas for lunches that need to be prepared for the next day.  Last night I wanted chicken soup but would have to make some from scratch as I don't buy the convenience mix anymore.  Something has got to give.

Solution - I need to begin meal planning.  I've known this for a while now but still can't bring myself around to doing it.  I participated in the Eat-From-The-Pantry-Challenge at Life As Mom in January and LOVED it.  It got me outta my seat to inventory everything in the deep freeze and to find matching recipes to go with it all and to put it into one folder - perfect!  I need a more permanent solution though and need advice.

I do have some goals like making meals ahead to go into the freezer such as cookie dough, pizza's, casserole's, breakfast sandwhiches, chicken pot pie, more chicken broth, and more.  I would also like to get my spice mixes in order and have them ready when I need them such as homemade turkey sausage, meatloaf mix, etc.  Oh dear, I'm feeling overwhelmed.

Please share with me how you do your meal planning.  You can include links and any tips you like as I need all the help I can get.

Have a great day :)

Recipe: Biscoff Cookies

Yes, I found a knock-off recipe for this fabulous cookie!  The best part is that it's a bar cookie so it's super easy to make.  I made these yesterday afternoon and I'm sure they'll be gone by the end of today from me the kids. 

These buttery shortbread cookies burst with cinnamon flavour and have the perfect texture.  They don't fall apart when you cut them or lift them out of the pan either.  I bet you have these ingredients in your pantry now and could even make them today :)

BISCOFF COOKIES
The Art Of The Cookie

2 c. all-purpose flour
3 1/2 tsp. ground cinnamon (I used Saigon Cinnamon - yum!)
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp baking soda
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract

In a small bowl, whisk the flour, cinnamon, nutmeg,baker's ammonia and salt together; set aside.

In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

Gradually blend the flour mixture into the butter mixture.

The dough is thick but not too stickey. 

Spread it in the pan with your fingers.

Press the dough evenly into the bottom of a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.

I used a cake server to make a decorative pattern.

Bake in a 350-degree oven for about 20 to 25 minutes (mine was 25 min), or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.

Printable Recipe

Happily submitted to Frugal Friday over at Life As Mom :)
Enjoy!

from http://vintageprintable.com/wordpress/

Recipe: Spice-Rubbed Grilled Chicken

Pow!  This spicey chicken will knock your socks off!  I'm not one for hot food or food that's too spicey but this spice rub has  a sweet kick without overpowering everything.  We love barbequed chicken at our house but the sauce is often full of sugars, so I decided to use spice to add interest instead.  I "grilled" these in the oven and they came out crispy all over.

ALL-PURPOSE SPICE RUB
from Everyday Food Magazine (July/Aug 2006)

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 Tablespoons ground black pepper
2 Tablespoons dried oregano
2 Tablespoons dried thyme leaves
1 Tablespoon cayenne pepper (optional)

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

SPICE-RUBBED GRILLED CHICKEN
from my kitchen :)

8 chicken drumsticks
All-Purpose Spice Rub

In a shallow baking dish cover the chicken with spice-rub, make sure you get some under the skin as well.  Let sit in fridge for 30 minutes or more for the chicken to "absorb" the flavours (you can also skip this step if you need to).  Preheat oven to 425.  Prepare a foil-lined cookie sheet and spray it with cooking spray.  Place chicken pieces on prepared cookie sheet and bake in oven for 20 minutes.  Take chicken out, turn over to crisp the other side and bake for another 20 minutes.  Serve with some dipping sauce like ranch or sour cream to help balance the spice.

Printable Recipe

Enjoy!

from "My Big Book of the Seasons"

by Bertha Moris Parker

Illustrated by Eloise Wilkin

1966, Western Publishing Co.

 

This book is from our local library.

Recipe: BBQ Chicken with Homemade Sauce & Steakfries

This is one of our regular weeknight meals that I make often, however, this is the first time I've made-it-from scratch.  In Micheal Pollen's Food Rules: An Eater's Manual he says it's okay to have french fries and such, but just to make it yourself instead of driving through a fast food joint to get it.  This makes sense as we're less tempted to eat these all the time if we have to go through the effort of making them.  These steak fries though, are worth it ;o)

I wanted to reduce the amount of sugar in our barbeque sauce so I made it myself.  Our favourite way to serve it is baked in the oven on chicken drumsticks.  Here's a great recipe for it and how to make this tastey chicken dish.  If you have a homemade barbeque sauce recipe, please share it in the comments as I'd like to try to make some different varieties.

HOMEMADE BARBEQUE SAUCE
from Barbeque-Smoker-Recipes.com

1 400g can of chopped tomatoes or 1 cup of ketchup (I used 28oz. can crushed organic tomatoes)
6 tablespoons brown sugar
4 tablespoons vinegar
4 tablespoons Worcestershire sauce
3 tablespoons lemon juice
1 teaspoon dry English mustard
1 clove garlic, crushed (I used minced garlic)
A pinch of salt and pepper
Red Chillies / Chili Sauce to your taste (I used Louisianna Hot Sauce, a shake or two)

Just throw everything into the saucepan, bring to the boil and simmer for 45 mins or so until you have a nice thick sauce.  Remember, you can always vary chilies and garlic to suit.

BBQ CHICKEN DRUMSTICKS FROM THE OVEN
adapted from Kraft Canada Recipe
8 chicken drumsticks
2-4 cups barbeque sauce
2 dashes hot sauce

Preheat oven to 400.  Place chicken drumsticks on foil-lined cookie sheet, sprayed with cooking spray.  Bake 20 minutes, then remove chicken drumsticks from cookie sheet and place in large bowl of barbeque sauce to coat.  Return to sheet and bake 30 more minutes.

STEAK FRIES
from e-how.com

4 to 5 medium russet potatoes
Extra-virgin olive oil
Dried herbs, salt and pepper
 
Preheat the oven to high, or 450 degrees. Toaster ovens work well for this recipe and save energy.
Start with 4 or 5 medium-sized russet potatoes and cut into thin, about 1/2 to 1 inch, wedges.

Spread the potato wedges out on a cookie sheet. Coat the potatoes with extra-virgin olive oil using a basting brush. Sprinkle with dried herbs and steak seasoning or salt and pepper. If you don't have any dried herbs, Mrs. Dash will work (I used Montreal Chicken Spice).

Cook potatoes in the oven for 25 minutes. Turn potatoes once with a spatula, about half way into the cooking time. Steak fries are done when they turn slightly brown on the cut sides. Serve fries hot from the oven with lots of ketchup and napkins.

Printable Recipe

Enjoy!

from the book "Bruin Furryball in the Toy-House"

Trnka-Menzel

Andrew Dakers, London

From Scratch: McCormick's Meatloaf Seasoning

This is a dish that we eat regularily and has been on my list to make-from-scratch for a long time.  I finally just stopped buying the McCormick's Meatloaf Seasoning packs to force myself to make it from scratch.  I can't believe how easy it was.  I simply did an internet search and found the recipe here.

This was exactly what I was looking for.  It tasted exactly like the mix and better.  I didn't tell anyone until they were done their meal that I'd made it from scratch.  I wanted to see if anyone could tell and they loved it.  I was a little nervous as I was messing with our families favourite meal ;o)

I don't think it's more natural or healthful to make it this way, but it's got to be cheaper in the long run.  The next items on my list to go more natural is to convert my spice rack to organic spices only.  I'm going to use up what I have first.  Before that, though, I need to start buying grass fed meat from a local farmer.  Baby steps, baby steps but they lead in the right direction.

MCCORMICK'S MEATLOAF SEASONING MIX
Printable Copy

2 tsp. dried mustard
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. basil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder

Combine dry spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc bag, seal & shake to combine. Pour into a spice jar or bottle.

MEATLOAF DIRECTIONS
1 package Meat Loaf Seasoning Mix
2 pounds ground beef or ground turkey
2 eggs
1/2 cup milk
2 slices bread, finely crumbled or 1/4 cup dry bread crumbs
1/2 cup ketchup

Mix Seasoning Mix, ground beef or turkey, eggs, milk and bread crumbs in large bowl (I also add the ketchup in this step). Shape into a loaf. Place loaf in a shallow baking pan or 9x5-inch loaf pan.
Spread ketchup over top of loaf.

Bake in preheated 375F oven 1 hour or until cooked through.  Makes 10 servings, approx 3oz each

Happily submitted to the Make It From Scratch Carnival #164.  There's so much inspiration there!

Enjoy!



from the book "The Children's Hour - Best Loved Poems"
1953 Spenser Press

Happy Earth Day!