Dear sweet, sweet friends – thank you from the bottom of my heart for all your touching, encouraging, and loving comments and emails in response to Friday’s post about my father-in-law. I was alternately teary and smiling as I read through them. But more than anything I didn’t feel alone. Thank you for sharing your own stories – it’s so nice to know others have walked a similar road, isn’t it?
I thought it would be nice to share a picture of my in-laws with you. This was used in a video that Brian made for their 50th wedding anniversary in July of 2011. They are such an incredible example for us of a wonderful marriage full of hospitality, love, and laughter.
Well, on to the first of the monthly menus! I have to admit, it’s kinda hard for me to think monthly. And the last two weeks are certainly dependent on nothing coming up that would throw a wrench in the plan. But it was good for me to realize it’s just an outline and not written in stone – changes are okay. In fact, I often changed our weekly menu if something came up and we needed a quick meal or if I was given food that needed to be used or some such thing. So, here’s what our month (hopefully) will look like, dinner-wise:
Week 1: February 4 – 10
Tuesday– “Magic” Mac & Cheese (cook the noodles in the milk and add cheese- the starch from the noodles thicken it, like magic!), spinach salad
Wednesday– French Beef Stew (I’m determined to take a better photo of this!), garlic mashed potatoes, green salad with cranberries and feta
Thursday– Life Group dinner – I’m bringing a plate of olives, pickled beans and asparagus, etc.
Friday– Cauliflower-carrot curry, brown rice
Saturday– out: we’re working at a college b-ball concession stand for a fundraiser…so, pretzels and hotdogs, maybe? *blech*
Week 2: February 11-17
Monday– Slow cooker multi-bean and cabbage soup, veg. plate, easy artisan bread
Wednesday– Roasted turkey & gravy (from holiday sales), awesome sausage-cranberry dressing (hope to finally share this with you, even though it’s not the right time of year…), sauteed green beans, green salad
Thursday– Salmon patties, brown rice, sauteed corn & peppers
Week 3: February 18-24
Monday– Creamy turkey & rice soup, Quick & Tender Breadsticks (I’ll make some into buns for Saturday), vegetables & dip
Wednesday– Sausage-Bean Gratins, Breadsticks (leftover from Mon), salad
Thursday– Soft Tacos
Friday– Teriyaki Salmon on noodles with green beans
Saturday– Burgers on homemade buns (made monday), oven fries, carrots & dip
Week 4: February 25- March 2
Monday– Slow cooker turkey chili, cornbread, chopped salad
Tuesday– Haystacks made with leftover turkey chili (lettuce & veg. for toppings)
Wednesday– Pad Thai with shrimp, coconut-vegetable curry soup
Thursday– Spaghetti made with Roasted Tomato Sauce
Friday– Family dinner
Saturday– Family dinner
Whew! Have you ever planned a whole month of dinner menus?