Tuesday, February 22, 2011

Menu Plan... Tuesday?

Ok, so I'm a slacker. I had a wicked cold this weekend and I'm still trying to sleep myself better. It'd be easier if I wasn't up nursing in the night!

So, here's our menu plan for this week:

Monday: Sausage and Spinach Pizza on Sourdough crust
    This was a huge hit. I made a double batch of sourdough pizza crust over the weekend during the periods when I was feeling ok. Half got thrown in the freezer and half in the fridge for last night.
I rolled and pre-baked the crust for 7 minutes, then topped with some pizza sauce. Then I put a layer of baby spinach and topped that with mozz cheese and cooked, crumbled sausage. Another 25 minutes in the oven, and it was browned perfectly. It was a great way to sneak in both sourdough and spinach - no complaints from the kids!

Tuesday: Chicken Poblano Quesadillas with Sourdough Tortillas - I have the dough souring right now, I'll let you know how it turns out!

Wednesday (school night): BBQ chicken with Barley and Cauliflower with a cheese bechamel sauce.

Thursday: Italian Stuffed Meatloaf (from Don't Panic, Dinner's in the Freezer) served with Sourdough Pasta (from gnowfglins.com Sourdough e-course)

Friday: Crawfish Macaroni and Cheese (I have some frozen crawfish tails I need to use up!)

Saturday: Mexican Pizza on Sourdough Flatbread (from the Gnowfglins e-course)

~~** D **~~


  1. Wow, looks great!But, Sam would have a hard time with the crawdads for dinner! Told her just the other day that they're good food and she freaked!

  2. @Stephanie - too funny. Ryan was weirded out the first time too - but then again, we were in New Orleans at a Crawfish Boil.. I think it was the whole crawdad that got him, but he got over it quick! I love that Wegmans has frozen tails, so once in a blue moon I can have my little NOLA nights.

  3. @ Antoinette - Sourdough has a TON of nutritional benefits. First of all, it uses wild yeasts, basically caught from the air - less chances for yeast allergies from commercial yeast. The souring helps to break down the hard-to-digest parts of the dough, so your body is able to use more of the nutrients from the breads. I have a whole slew of notes on it. If you ever want to stop by and see some, let me know. One day I'll organize enough to write a blog post about sourdough!