I only feel truly comfortable cooking with two types of meat. Boneless, skinless chicken breasts . . . and ground beef.
I use the excuse that when I was single and learning how to cook, I lived in Thailand and those were the only meats I could confidently identify.
Key word there is . . . confidently.
But, like so many of my excuses, it’s probably not entirely true.
In an effort to branch out, and to celebrate my favorite day of the month coming this Tuesday (payday), I’m planning to buy a rib roast that’s on sale. My fingers are crossed (not literally, since I’m typing) because I’ve never had good luck with roast. I’m planning to try a recipe that uses a meat thermometer instead of cooking time, which is waaayyy out of my comfort zone, but I’m hoping it will result in a better-than-usual result.
Let’s just say, my dog loves it when I make a roast. My family . . . not so much.
I’m also searching for recipes with Weight Watchers points. No explanation needed there, right?
Monday – Chicken, rice and broccoli
Tuesday – Rib Roast, mashed potatoes, green beans
Wednesday – Crock Pot Santa Fe Chicken
Thursday – Beef and Orzo soup. Not sure what this will be like, but I’m going to give it a shot.
Friday – Out to Eat
Saturday – Dinner with friends.
Like I shared before, menu planning is a detail. One that I kinda-sorta-on-purpose ignored last week because I just didn’t wanna. Who knows what will come up, but this week should be my first non-insane one in a while, so I’m trying to start it out right by paying attention to this detail.
And . . . I missed a day yesterday. I did feel slightly guilty, but was having too much fun at a college theatre reunion weekend to care a whole lot. And I was in someone else’s home. Someone else’s very clean home. Sorry.
I’ll be linking this up to Orgjunkie.com for Menu Plan Monday.