MONDAY:
- Beef Stew
- Rolls
TUESDAY:
- Baked French Toast
- Home Fries
- Fruit Salad
WEDNESDAY:
- Macaroni Grill's Pasta Milano
- Salad
- Bread
THURSDAY:
- Leftover Night
FRIDAY:
- Corn Chowder
- Whole Wheat Bread
SATURDAY:
- Crepes (spinach, mushroom, chicken and swiss)
- Spinach salad
- Baguette
SUNDAY:
- Chili Chicken Skewers
- Rice with Cilantro Pesto
- Asparagus or Chunky Banana Sweet Potato Mash
Monday- Beef & Broccoli
ReplyDeleteTuesday- Chicken Pot Pie
Wednesday- Greek Pasta
Thursday- Cheesy Hash Brown Bake
Friday- Homemade pizza w/ pepperoni, spinach, green olives, and feta.
We had beef stew and biscuits today! I recently found your blog, and am enjoying reading your menus and recipes. Thanks!
ReplyDeleteMon- Lemon crusted chicken, steamed or broiled asparagus,
Tues- Sesame Fish sticks & veggies, rice
Wed- leftovers
Thurs- Spaghetti & meatballs
Fri- pizza
Sat-?? takeout
Monday - Grilled chicken pitas with yogurt dressing
ReplyDeleteTuesday - Spaghetti & Meatballs,
Wednesday - Canjun grilled Tilapia, asparagus & rice
Thursday - Off to Hawaii!
Hurrah for Pasta Milano!
ReplyDeleteMonday- Chicken chow mein
Tuesday- My Awesome Spaghetti
Wednesday- Chicken Caesar Salad, bread w/ balsamic dipping oil
Thursday- Leftovers
Friday- Pizza and breadsticks
Saturday- Spinach lasagna
Sunday- sage pork chops, steamed carrots, parmesean rice
Thanks for all the menus! Love it! Jenny - what makes your spaghetti "awesome"? I must know! I may be asking you all for recipes soon... jessica, I'll check your blog for yours! :)
ReplyDeleteliz, i'd love to get your lemon crusted chicken recipe. Can you share?
ReplyDeleteI plan my menus on Saturdays, so my week starts with Sunday:
ReplyDeleteSunday - Eggplant Parmesan. Very simple recipe, but I learned recently that the secret to keeping the breading on the eggplant slices when you fry them is to double dip ie dip in egg, dip in breadcrumb/flour mixture, dip in egg, and dip in breadcrumb/flour mixture.
Monday – Eggplant Sandwiches. Eggplant is way too big for me to use the entire thing in eggplant parmesan so I eat it two days in a row. This sandwich is messy but is a treat for your senses. Grill eggplant slices, green pepper, onion, tomato (and any other grillable item). Toast rolls (I like focacia bread from TJs). Melt cheese (your preference) onto the eggplant. Sauce: Mix mayo, fresh chopped basil, pressed garlic. Spread on rolls. Top rolls with grilled veggies and enjoy. Note, the veggies are very tender and will get very messy!
Tuesday – Pea Soup with bread & boursin cheese (thank you Jane!)
Wednesday - Cuban Mojito Chicken (simmer sauce from Trader Joe's) with rice and black beans (see Jane’s post)
Thursday – Grilled cheese sandwiches and creamy tomato soup from TJs
Friday - Chinese Take-out Night, Trader Joe's Style (see Jane’s post)
Monday - Pork Chops & Green Beans
ReplyDeleteTuesday - Crockpot Chicken Tacos
Wednesday - Chicken Poppy Seed & Pasta
Thursday - Philly Cheese Steak Pitas (thanks to Trader Joes)
Friday - Trader Joes Chinese
Saturday - Takeout?
I've got two recipes for Corn Chowder, both are pretty good, so I'll let you decide:
ReplyDeleteJoe's Favorite Fresh Corn Chowder
1/4 lb. bacon, diced
1 cup onion, diced
1 cup celery, diced
2 cups chicken stock
2 cups water
2 cups potates, diced
3 cups corn kernels
2 cups cooked chicken
1 cup heavy cream
1/2 cup parsley, minced
Salt & Pepper
Fry the bacon in the bottom of a 6 quart stock pot. When the bacon is crisp, remove it from pan and set aside. Drain all but about 2 tablespoons of fat. Add the onions and celery to the bacon fate and saute until soft. Then add the potatoes, water and chicken stock and bring to a boil. Once the mixture is boiling reduce to a simmer and cook until potatoes are tender. Stir in chicken, corn and thyme. Slowly add the cream to the warm mixture. Add the parsley. Salt and pepper to taste. Serve hot sprinkled with bacon crisps.
or, another Corn Chowder
8 potatoes (peeled and cubed)
1 pkg frozen corn
1 onion, chopped
6 T. butter
1/4 cup flour
4 cups milk
1/2 cup cream
8 oz. cream cheese
2 t. salt
1/2 t. pepper
1t. parsley
1/4 t. thyme
1/4 t. marjoram
Cook potatoes until tender. Saute onions with butter until tender. Add flour, stir to blend. Add milk, cream and cream cheese. Whisk with wire until smoot. Continue to cook until slightly thickened. Stir in potatoes, corn, salt, pepper and herbs. Heat mixture to piping hot, but do not boil. For better flavor, set aside to cool and then reheat.
thanks everyone - for recipes and menus alike... so awesome.
ReplyDeleteFor Alice,
ReplyDeleteHere is my Lemon Crusted Chicken, I think it came from COok's Magazine originally.
Makes Four 2-3 oz. pieces
Prepare:
2 Boneless, skinless chicken breasts
Dipping Mixture:
Blend: 2 egg whites
2 tsp cornstarch
Juice of ½ lemon
For the Crusting Mixture:
Combine:
1 cup course bread crumbs
1 T. chopped fresh parsley
1 t. kosher salt
¼ t. ground black pepper
Zest of one lemon, minced
Saute chicken in:
3 T olive oil
Preheat oven to 450˚
Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness.
Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside.
Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish).
Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
This makes a very moist and flavorful chicken.