One part of my Sunday routine is to map out some basic form of meal plan for the week ahead; not because I’m super organized or even an amazing cook, but because I don’t want to go insane. If I do not do this one simple task my weekday evenings all look about the same. Come about three o’clock I start pacing the kitchen mumbling incoherent phrases about having no idea what to make for supper. I have this ingredient but not that one. I could make this if only I had started at 11 eleven in the morning. If I had thawed that last night then I could make that recipe….by four I’m in panic mode throwing some potatoes in a pan to boil while I prep some kind of stove top mush to go with it. I apologize at the dinner table and popcorn is popped at around 8 to make up for the poor meal.
When I have a simple strategy things go so much smoother, and tastier, at mealtime. I jot down the days of the week on a piece of paper and think about what’s in the fridge or freezer. Day by a day a simple note lays out what meats I’ll be using (so I’ll actually have them thawed), and a possible side dish to go with. Its amazing how a little less brain work around mid afternoon makes the day brighter as well…for me anyway.
My favorite meal day of the week is Saturday. Its like the <free> space on a bingo card. At our house it’s pizza. Every week. Winter, spring, summer, and fall. The only exceptions are possibly holidays, special events like weddings falling on a Saturday, or lake days when the grill is the only answer. This routine started years ago for us, but began on Friday’s. At that time we had three small children and a pizza budget wasn’t an option every week so I found a recipe in my bread machine booklet for pizza dough. Bread machines were ever so popular then so I put mine to use. It was simple…but I still had to buy sauce, cheese, toppings…it was cheaper than a weekly Dominoes run but I did some more thinking.
We’ve always had a garden and extra tomatoes that I never knew what to do with. Lightbulb-pizza sauce. That next summer the recipe for my own sauce was born by adding what I liked and subtracting what I didn’t have from three others. While the process is basic it is time consuming. There’s nothing like going to the basement in January though and finding a jar of homecanned sauce which I know is healthy and cost me almost nothing to make.
So I have my own dough, my own sauce, and we just have to add whatever toppings we want with cheese every Saturday. Over the years I’ve tweaked and perfected until now I don’t even use the breadmaker. My kitchen aid and a cotton towel are all I need to make a perfectly rising pizza crust. I’ve also been able to adapt when necessary using different flours and no sugar versions to meet dietary restrictions.
So as I sit here looking at the week ahead I see Brats that really need to be used..let’s put those on a busy day because they’re easy. I have 5 pounds of chicken breast so I will thaw three and make what our family lovingly refers to as “chicken bla bla bla”. Seriously…born out of one of those freak out evenings when I didn’t know what to make. Its cubed chicken sauteed in garlic and butter then cream of chicken soup and 8 oz cream cheese. When cooked through I add mixed veggies to make a creamy version of pot pie like filling and serve with baking powder biscuits on the side. Its accidentally became one of my daughter’s favorites. Anyway, we also have a roast to use and maybe we’ll have hamburgers one night too. I’ll have 2 pounds of the chicken left so by weeks end I’ll use it up in a big chicken salad. And Saturday is pizza. See, done. Easy peasy.
Now for the prep and cleanup. But as for me the hard part, the brain work, is done.
If interested in making your own yummy pizza here’s the recipe to my favorite dough which makes two large pizzas:
- 6 teaspoons yeast
- 2 1/4 cups tepid to warm water
- 6 cups flour
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoon salt
- 6 tablespoons vegetable oil
Mix yeast with warm water until dissolved in mixing bowl. Add dry ingredients on top of yeast mixture and then pour oil around the edges. Now mix all together until ball of dough is formed. This can be done with a heavy duty mixer and dough hook or by hand. Once dough ball is formed cover with cotton cloth and let rise in a warm place for about an hour or until doubled.
Divide into individual pizzas and press to smooth to edges. If dough is a bit sticky just spread some flour onto pizza pan or stone before spreading. We also like to add a bit of butter and garlic salt to the outer edges of the crust before baking as well.