Welcome to What’s Cooking Wednesday! This video/blog post is my attempt at accountability to my goal of menu planning throughout the holidays. So, each Wednesday, I will tell you what I have planned to cook for my family and I hope this is as helpful to you as it will be for me. You’ll probably notice how basic and family-friendly my menu plans are, and that is because I have a picky eater at home. We don’t do a lot of casseroles or ethnic foods and focus instead on meats and vegetables.
Today I chose to challenge myself to plan not only the entrees for the week but the veggies, too, and to get a leg up on vegetable prep, because if it’s something that falls in between the cracks, it’s the sides.
I’ve planned 6 meals because left-overs happen. And I’ve planned to make a few freezer meals, so we can have them later if they don’t happen this week. Here’s the plan:
- Roast chicken, mashed potatoes, green beans
- Slow-cooker sloppy joes, coleslaw, fruit
- Homemade meatballs, roasted broccoli, sauce (marinara, chimichurri)
- Steak, baked potatoes, wedge salad with homemade ranch dressing
- Zesty pork chops, roasted red potatoes, asparagus
- Bourbon pork tenderloin, glazed carrots, rice pilaf
There are so many options available in grocery stores these days like prepped fresh vegetables, frozen ready-to-heat/eat sides, refrigerated meals components, however, you will pay for these conveniences. I tend to be old school and prefer to prep fresh vegetables. Did you know that between canned or frozen vegetables, the more nutritious option is frozen vegetables because they tend to be fresh picked and flash frozen, retaining more nutrients? So stocking up on a few bags of frozen vegetables is another way to have quick fix veggies on hand.