I have tried several different things to solve the problem of “What’s for dinner?” I’ve tried making elaborate menus and I’ve tried buying what’s in season and experimenting. I wish I had what it takes (the flexibility, the commitment, the close-by foodie friends, and the desire to interact that much with said hypothetical friends) to start up a dinner co-op like Rixa’s.
I’ve put scrumptious things in the crockpot right after breakfast and I have stared at the stove while Tom walks in the door from work (ok, not really — I usually try to look more on top of things right at that very moment, even if it only lasts a second). I love trying new things, especially Asian dishes right now, and I’d definitely like to move towards an even more plant- and whole grain-filled diet.
So this is my latest brainstorm. It is both totally set in stone and completely flexible. It gives me the control of knowing what’s for dinner every day of the week for the rest of my life (or until I get tired of it) and the freedom of making any variation on these dishes based on ingredient availability, fluctuating desire for gourmet versus easy, and whim. I can throw each of these dishes together from scratch and a memorized-from-long-use recipe, or I can google up a new variation, or I can tell Tom that since Saturday is Asian perhaps we better head down to Thai Drift. All in the name of following through, of course.
This is all the foods we eat all the time anyway. You can use it if you want — or tell me if I’m missing a kid-friendly type of dinner altogether. It is lacking outdoor grilling- type food, but I’ll fix that come summer.
Apologies to Steph for not observing Thursketti. Something about Thursday screams out for leftovers to me. In fact, most days do, but the beauty of this menu is that most of the dishes can absorb a lot of different leftover ingredients. And none of them are elaborate or preparation intensive, beyond the chopping, which is kind of inevitable if you want to eat healthily.
Monday: Pasta (spaghetti/alfredo/tortellini)
Tuesday: Salad (chef/cobb/spinach)
Wednesday: Mexican (taco/fajitas/burritos)
Friday: Pizza (tomato&basil/ham&pineapple/bbq chicken)
Saturday: Asian (curry/stir fry)
Sunday: Soup (cream of veggie/stew/white chili)
Now that I’m writing this down, I think I was heavily influenced by Meagan Francis, though I didn’t realize just how appealing her Six-Meal Shuffle was when I read her post months ago.
I keep staring at this wondering on the one hand if Wednesday really is the best day of the week for refried beans, and on the other, why didn’t I do this years ago?