First off, I have found a great way to simplify menu planning while still being creative. If you are like me, you may find it overwhelming to sit down and come up with enough meal plans to fill the month's calendar. I can sit down and write up a handful and then my mind seems to go blank. When that happens my ADHD kicks in and I get distracted by something else... and well the menu is left undone. This month I decided to try something new. I came up with a different theme for each night of the week!
- Monday is Mexican Night- In order to save cost, I have every other Monday night marked as a beans and rice meal night, then the other nights I fill in with tacos, etc.
- Tuesday is Italian Night- I have scheduled basic things like spaghetti, mac n cheese (although I am not sure that really qualifies as Italian), and a couple more complicated meals like lasagna.
- Wednesday is Salad Night- This is the night I feel most healthy! Grilled chicken salad, seafood salad, and BLT Cobb salad fill the menus on this night.
- Thursday is All-American Night- Burgers, hot dogs, home-made fries... especially with summer I have tried to schedule all our favorite "grill out" meals.
- Friday is Pizza Night- This was the easiest night to fill out. I just picked our favorite toppings and scheduled them throughout the month.
- Saturday is Soup Night- Soups are a great way to stretch the budget and around here Saturday nights always seem to be busy. Although it may seem odd to schedule soup during the summer months, you can always plan cold soups. This time I stuck with the good old favorites like chicken noodle. I also have a couple nights with Thai noodle soup and spring rolls. Mmm... I love me some spring rolls!!!
- Sunday is Slow Cooker Day- We always get home from church starving! Having a meal ready to eat in the slow cooker eliminates the temptation to pick up something on the way home. Plus, walking in the door to the aroma of a delicious meal is amazing! I can smell it already. I tried a couple new recipes here beyond the normal roast. We have a couple whole chicken-in-a-pot recipes as well as country style ribs. Yummy!
I am discovering that there are many additional benefits to "theming" the nights on my menu. The best of course is how it has focused my planning so I can get it done faster. I just take out my blank calendar page and think of 4 meals for each category and wah-la! it's done! I also love that it encourages creativity to go beyond just the cooking on each of the themed nights. I can dress up the table accordingly, wear funny hats, or pull out the CD collection and put on the Italian or Mexican instrumentals. Still haven't figured out what kind of music goes with soup night- guess it depends on what kind of soup! : ) Another bonus is that it is helping my little ones learn the days of the week. They are catching on that if we are having pizza then it must be Friday! They LOVE pizza night!!!
Pizza night is where things get really creative in our house. First, our crust is gluten free. I personally have found that I like the Bob's Redmill Pizza Crust mix best. I press my dough out pretty thin, so from one package I can make up four 12" crusts. Then we have begun experimenting with dairy free cheese options. We tried the Daiya brand mozzarella shreds a few weeks back. They were decent but the price was so high for such a small amount. So I started looking up how to make non-dairy cheese alternatives. Most of the cheese substitutes out there have soy in them which we cannot eat. I finally came across a recipe for coconut milk mozzarella cheese. It is made by boiling coconut milk with agar, vinegar, salt and tapioca starch, and then cooling.
I used it last Friday night on our pizza and was pleasantly surprised by the final product. The picture at the top is actually the pizza we ate. It was more like using a fresh mozzarella over a shredded mozzarella. It had a good texture and tasted great. The kids thought it was amazing and ate all but two small pieces out of the 2 pizzas I served. I froze the other two and will let you know how they defrost and bake up this week. I am still very much experimenting with making the cheese and figuring out it's uses. So far the one thing I've noticed is that it's a greasier cheese due to the high fat content of coconut milk, so whatever you pair it with needs to be low fat/non-greasy. I paired it with regular pepperoni since I found it on sale, but think it would have been much better with the lower fat turkey pepperoni I normally buy. Not a huge deal, but just one of those little things that make the overall end product so much better.
I plan on writing an entire post about the coconut milk cheese and the adventures I am having with it. Please let me know what curiosities you might have about it. Maybe I can add a few more experiments to find the answers for you! : ) Next for me is making a cheddar version of the cheese and then making mac n cheese with it. We shall see what happens....
Here's to a wonderful week and lots of yummy culinary adventures!
Ginger





