- Chicken Piccata
- Mashed Potatoes
- Veggie or Salad
TUESDAY:
- Chili
- Corn Cake Toppers
WEDNESDAY:
- Spaghetti Pomodoro
- Salad
- French Bread... or should that be Italian?
THURSDAY:
- Leftover Night
FRIDAY:
- Margherita Pizza
- Salad
SATURDAY:
- Hamburgers
- Grilled Fries
- Carrots and dip
SUNDAY:
- Beef Stroganoff & Egg Noodles
- Veggie
- Rolls
7 comments:
Jane,
What a great menu! I will definitely be checking back to see what you are cooking and get some ideas!
Hey Jane! My mother-in-law is coming into town today, and staying the entire week. So...my menu is food I can make quickly, so I can spend time with her.
Monday
Grilled Chicken Tacos
Homemade corn salsa
Chips
Tuesday
Spaghetti
Garden Salad
Bread
Wednesday
Salmon
CousCous Salad
Green Beans
Thursday
Pepperoni Pizza
Garden Salad
Friday
Mother-In-Laws Choice!
Saturday
Leftovers
Sunday
Your Spicy Orange Chicken!
Rice
Asparagus
Hi Jane! Okay, I am finally on board. This week will definitely be possible due to help from my good friend Dream Dinners. We are celebrating two birthdays next week (my sweet husband and my darling youngest) and I want to make this week as calm and pain-free as possible to get ready for next week. I love celebrating birthdays--such fun! Anyhow, here is my menu:
Monday
Chili
Cornbread muffins
Tuesday
Chicken with Tex-Mex Chile Sauce
Tortillas and Rice
Corn
Wednesday
Pecan Crusted Pork Chops
Wild Rice Pilaf
Salad
Thursday
Leftovers Night
(also known as Enrichment)
Friday
Beef Stroganoff & Egg Noodles
Peas
Fruit salad
Saturday
Beef Kabobs with Thai Ginger Sauce
Asian Sesame Noodles
Stir-Fry Sugar Snap Peas
Sunday
Tilapia with Lemon and Dill Sauce
Rice Pilaf
Cooked Carrots
I love food and meal planning! Here is what we are having.
Mon:
Tortellini with basil marinara
Caesar Salad
Tues
Philly cheesesteak sandwiches
(it's bookclub)
Wed
Veggie Fajitas
Yellow rice & black beans
Thurs
Chicken Noodle soup
Homemade wheat bread
Friday
Chicken caesar pitas
Winter Salad
Sat
Garlic and parsley hearthbread
Roasted chicken and veggies
Marinated brie
Chocolate hazelnut cake
(It's my sister's birthday)
Sun
Leftovers
I love how you have your recipes available on your site. I have been trying to get all mine up on mine but it is a long, slow going process
This isn't exactly a menu, but two new recipes I tried last week out of the Real Simple magazine and absolutely loved!
Quesadilla Pie:
1 10-ounce can green or red enchilada sauce
1/4 cup heavy cream
4 8-inch flour tortillas
2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves
Heat oven to 400° F.
In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.
Tip: For a vegetarian version of Quesadilla Pie, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.
Yield: Makes 4 to 6 servings
Indian Spiced Chicken:
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil, plus more for the dish
1 medium yellow onion, thinly sliced
2 carrots, diced
1 clove garlic, finely chopped
2 1/4 cups low-sodium chicken broth
1/4 teaspoon ground cinnamon
1 tablespoon finely grated ginger
1/2 cup plain whole-milk yogurt
1/2 cup golden raisins
1/2 cup toasted almonds, chopped
1 cup basmati rice
6 to 12 sheets phyllo dough, thawed (optional)
4 tablespoons butter, melted (optional)
Heat oven to 400° F.
Rinse the chicken thighs and pat dry. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate. Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute. Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken. Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole.
If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.
Yield: Makes 4 to 6 servings
I read online in some reviews that you could omit the heavy cream from the quesadilla pie and it still turns out great (although it was obviously tasty with the cream). I'm planning on adding in some corn and maybe black beans next time I make it.
For the spiced chicken, maybe this is obvious, but I added uncooked rice and it didn't seem to cook all the way through, so I think you'd probably want to use cooked rice. Even with the rice being too chewy (even crunchy in parts) it was still delicious!
yum, yum everyone! funny, I have book club tuesday night too! :) I'm glad you're enjoying the recipes - I recently imported all of my recipes on my computer and it is wonderful... took awhile, but very worth it, especially with a computer in the kitchen now. I recommend it! thanks everyone!
megan - glad you tried those RS recipes... I was just looking at them and will now try them myself - thank you!
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