Menu Plan Monday June 22, 2008

Well, after my blogging hiatus, I’m back to posting my weekly menus.  I was partly successful at following a menu while I wasn’t posting, but I think that everything that was going on contributed more to that than the fact that I wasn’t posting my menu here.  I still had a menu posted in my kitchen, but the events of certain days and weeks really steamrolled me at times. 

Hopefully, this week will go off without a hitch!  Without further ado, here’s this week’s menu!

Sunday: Rosemary Steak in Red Wine Sauce - NEW

Monday: Grilled Chicken with Fire Roasted Tomato Sauce and Zuchini - NEW - Due to the tomato issue right now, I’ll be using a can of my organic fire roasted tomatoes from the pantry for my sauce.

Tuesday: Leftovers

Wednesday: Beef Lo Mein - NEW - I’ll be using some roast and probably some chicken also from previous meals that I’ve got in the freezer for this dish to cut down on time.

Thursday: Leftovers

Friday: Chicken Alfredo with Mushrooms, Peas, Tomatoes and Penne - NEW -This isn’t something I’ve made before and it’s just going to be a bunch of things I’ll be throwing together.  No special recipe or anything.  Again, I’ll be using canned tomatoes from the pantry for safety, and leftover chicken from Monday’s meal to save time.

Saturday: Chili Rubbed Pork Chops - NEW - I’m not using cinnamon like the recipe calls for and will be mixing the spices with a tiny bit of worchestershire sauce to form a paste to rub on the pork chops before grilling them.

Wow!  I’m doing a lot of new dishes this week.  I’ll let you know next week how they all turn out.

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Menu Plan Monday May 11, 2008

I did have one change from last week’s menu, and moved the Chicken with Porcini Sauce to Sunday instead of cooking it Saturday.  It was my first time making this recipe, and let me just say YUM!  It’s definitely a keeper.  It took me longer than I like to spend on a weeknight, but I should be able to significantly decrease the time I spend making it after I’ve whipped it up a few more times. 

Here’s this week’s menu plan!

Sunday: Pan-Seared Chicken in Porcini Mushroom Sauce with Orzo

Monday: Leftovers

Tuesday: Chicken Chaquilles - If this recipe is good, I’ll probably post it this coming Saturday for Saturday Stirrings.

Wednesday: Chicken Fried Rice - The recipe calls for pork, but I have leftover chicken so that’s what I’m using.

Thursday: Leftovers

Friday: Pork Chops and Orzo

Saturday: Spaghetti Carbonara

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Menu Plan Monday May 4, 2008

Well, after things being crazy at work (which actually is the norm!) and my being REALLY sick the past week, I think I’m set to get back to my weekly menu posting.  It will actually be a relief since I’ve felt a bit lost having to wing it so much lately.  Of course when I was sick, I felt like actually getting something edible in front of The Bean was a triumph in itself!

This week’s menu is heavy on chicken.  But we like it, and these are dishes that will help me use up some ingredients in the fridge before they’re stored too long. 

Sunday: Crockpot Chicken - After the crockpot fiasco, my mom was kind enough to get me a new one for my birthday last week.  Thanks, Mom!

Monday: Leftovers

Tuesday: Sweet and Tangy Sloppy Joes - The last of my deep freeze stash.  I’ll have to make some more soon to have on hand.

Wednesday: Chicken with Sun-dried Tomato Basil Sauce and Orzo pasta

Thursday: Leftovers 

Friday: Chicken and Pepper Jack Taquitos

Saturday: Pan Seared Chicken with Porcini Sauce - This will be a new recipe for me.  I know already that I’ll be leaving the chestnuts out since I don’t cook with nuts.  Also, I’ll be substituting regular onion for the shallots.  I’ll let you know next week how it turned out, and more importantly, if we liked it!

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Menu Plan Monday April 13, 2008

As happened the week before, I had to rearrange last week’s menu a bit.  The Honey Teriyaki Chicken Fingers got moved to this week since we had suprise inspectors at work which is the way of the world when you work in a long-term care facility. 

The new recipe I tried last week, the Upside Down Sausage and Mushroom Pizza, was good the night I made it, but leftovers the next day were even better.  It seems that this is one of those dishes that is better after the flavors have the chance to meld a bit.  When I made it, I used regular ground breakfast sausage since that’s what I had on hand.  I also left out the olives since we don’t care for them at our house.  I pureed the onion and will likely cut down on the amount I use next time since T said the onion flavor was a little strong for him.  I also used a whole jar of pizza sauce and dumped in some oregano and basil instead of using some pizza sauce and some pasta sauce.  Next time, I’ll probably try it with ground turkey or beef browned with garlic and throw in some sun-dried tomatos and perhaps a few roasted red or yellow peppers along with some fresh herbs.  Hmmm…I wonder if some artichoke hearts or some spinach would be good in this too.  We’ll see.  While it was definitely good, it is a recipe that I’ll continue to tweak to adapt it to our personal tastes. 

The only new recipe for me this week is the Honey Teriyaki Chicken Fingers.  I’ll give you my feedback on that one when I post next week’s menu.

Without further ado, here’s this week’s menu plan.

Sunday: Honey Teriyaki Chicken Fingers with Sesame Seeds

Monday: Leftovers

Tuesday: Spaghetti and Meatballs

Wednesday: Stromboli 

Thursday: Leftovers

Friday: Bacon Cheeseburger Roll-Up (requested by my sweet husband)

Saturday: Crock Pot Chicken

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Menu Plan Monday April 7, 2008

Well, last week’s menu didn’t quite go off at planned due to The Bean being sick…on her birthday no less.  Poor thing.  So there are a couple of dishes from last week’s menu that have been relocated to this week’s menu plan. 

Sunday: Crock Pot Pork Loin with Apples

Monday: Upside Down Sausage and Mushroom Pizza

Tuesday: Leftovers

Wednesday: Honey Teriyaki Chicken Fingers with Sesame Seeds

Thursday: Leftovers

Friday: Pancakes with Strawberries, Bacon and Scrambled Eggs

Saturday: Chicken and Pepper Jack Taquitos

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Menu Plan Monday March 30, 2008

Here’s this week’s menu.  Both Friday’s and Saturday’s dishes are new recipes for me, so I’ll let you know next week how they turned out.

My parents (AKA Gran and Paw) visited this weekend and enjoyed the Spicy Wok Seared Shrimp from last week’s menu.  Mom even had me email it to her so she could make it at home.  There you go…Two more endorsements.

Sunday: Crockpot Chicken

Monday: Leftovers

Tuesday: Mamaw’s Spaghetti and Meatballs

Wednesday: Chicken Quesadillas

Thursday: Leftovers

Friday: Upside-Down Sausage and Mushroom Pizza

Saturday: Crockpot Pork Loin with Apples

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Menu Plan Monday March 24, 2008

Since several of the recipes from last week’s menu were new to me, I wanted to give you my feedback on how they turned out for me.

Tilapia - A+ I did not do the mango topping and left off the cumin since I didn’t realize I was out.  I also added some rosemary that I did have on hand.

Carbonara - B+ I added mushrooms, used shirataki noodles instead of spaghetti, and forgot the sour cream by mistake.  It was still very good.  I think I will add in green peas next time.  I would have done so this time but didn’t realize I didn’t have any more in the freezer.  This recipe seems like one that will get better as I continue to tweak it according to our personal taste.

Chicken Taquitos - AAAAAA++++++ This was delicious!  I added in sun-dried tomatoes with the peppers and used flour tortillas instead of corn.  This recipe will be in steady rotation.

Here’s this week’s menu.

Sunday: Chicken with Sun-Dried Tomato and Basil Cream Sauce

Monday: Leftovers

Tuesday: Sweet and Tangy Sloppy Joes (from the freezer)

Wednesday: To Be Determined

Thursday: Leftovers 

Friday: Hamburgers and Oven Fries

Saturday: Spicy Wok Seared Shrimp

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Menu Plan Monday March 16, 2008

Here this week’s plan!  I’m using several recipes from Quick Fix Meals with Robin Miller this week.  I love that her recipes are fast and easy.  It makes cooking during the week much simpler.  Everything except for the Sunday and Saturday will be new recipes for me this week.  We’ll see how they turn out!

Sunday: London Broil Teriyaki

Monday: Leftovers

Tuesday: Morrocan Tilapia with Mango 

Wednesday: Spaghetti Carbonara (I’m thinking of adding some peas to this dish when I make it.)

Thursday: Leftovers

Friday: Chicken and Pepper Jack Taquitos

Saturday: Pork Chops for the Slow Cooker

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Menu Plan Monday March 10, 2008

I did make a change to last week’s menu by substituting this Spicy Wok Seared Shrimp recipe for the Shrimp Alfredo I had planned.  I saw it on Quick Fix Meals with Robin Miller, and it looked so delicious that I had to try it.  Let me just tell you, it was easy and fabulous!  I think that the only adjustment I will make to it is to use a little less red pepper flakes next time.  I also only used 1 pound of shrimp since I wasn’t planning on reserving any for another dish and also since I only had 1 pound of shrimp on hand.  Yum!

Sunday: Chicken with Sun-Dried Tomato Cream Sauce - recipe below

Monday: Leftovers

Tuesday: Onion Chicken

Wednesday: Mamaw’s Spaghetti and Meatballs

Thursday: Chicken Quesadillas

Friday: Pizza 

Saturday: Pancakes with Eggs and Bacon

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Chicken with Sun-Dried Tomato Cream Sauce 

 

4 boneless, skinless chicken breasts halves (about 1 ½ pound)

1 tablespoon olive oil

4 garlic cloves, minced

¼ cup drained, sun-dried tomatoes, patted dry and coarsely chopped

1/8 teaspoon dried red hot pepper flakes

¼ cup dry white wine

¾ cup chicken broth

¼ cup heavy cream

¼ cup thinly sliced fresh basil

Pat chicken dry and season with salt and black pepper.  Heat oil in 12 inch skillet over moderately high heat until it is hot but not smoking.  Brown chicken, turning once (about 6 minutes) (chicken will not be cooked through).  Transfer with tongs to a plate.  Add garlic, tomatoes, and red pepper flakes to the skillet and sauté, stirring until garlic is pale golden (about 1 minute).  Add wine and boil, stirring and scraping up brown bits, until reduced by half (about 1 minute).  Add chicken broth and bring to a boil, covered.  Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through (4 to 5 minutes).  Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.  Stir cream and two tablespoons basil into sauce in skillet and bring just to a simmer.  Transfer sauce to a deep heatproof bowl or 1 quart glass measuring cup and puree with a blender until almost smooth.  If necessary, add water to thin to desired consistency, then season with salt and pepper.  Serve sauce over chicken and sprinkle with remaining 2 tablespoons of basil.

I got this recipe from the jar of sun-dried tomatoes I got at the store.  There was a mini-fold-out tab with several recipes attached to the lid, and this was one of them.  Yum!  The recipe was simple and delicious.  I think as I make it more, it will become a quick-fix meal that I can do even on a weeknight after coming home from work. 

Menu Plan Monday March 2, 2008

Here’s this week’s menu.

Sunday: Crock-Pot Chicken (today, with fresh sage, fresh rosemary, fresh garlic, salt, lemon pepper, and olive oil)

Monday: Leftovers

Tuesday: Eggplant Parmigiana

Wednesday: Shrimp Alfredo

Thursday: Hamburgers

Friday: West Coast Chicken

Saturday: To be decided

While they aren’t up yet, I will be posting several of this week’s recipes on the blog over the next week or two.  Stop back by to check them out at a later date.

Head over to I’m An Organizing Junkie for more great menus and recipes!