Sunday, May 16, 2010

menu planning 5/16-5/22

sunday - lobster bisque (costco)
ricotta-stuffed tomato
steamed asparagus with butter and sea salt

monday - hot dogs or burritos (baseball)

tuesday - manicotti alfredo
cooked sweet carrots

wednesday - breaded walleye
baked sweet potato fries
brussel sprouts
seedless red grapes

thursday - thai chicken lettuce wraps with peanut butter drizzle
bacon, black beans and edamame in a cilantro lime rice

friday - eat out at 'c level'

saturday - eat out at the casino (all-you-can-eat-crab)

sunday - shrimp enchilda verdes
sauteed summer squash and zucchini
pineapple and bell pepper salad
melon, banana and walnut salad
ice cream cake (birthday party)


  1. Hey, I found your blog through MFP and had to come visit after reading the name! :) Yum... cheese... anyway... wanted to stop in and let you know I do meal planning on my blog as well and you are welcome to stop by if you want some ideas. Your menu for Thursday looks amazing -- do you have a recipe?

  2. thanks for stopping by melody! i checked out your blog as well and the meal planning monday thing. that is very cool! for those interested in what i'm talking about here is the link - your blog has some great christian reflections in it and i will definately be stopping back.

  3. 1-2 chicken breast
    1/4 cup reduced sodium soy sauce
    montreal steak seasoning
    1 tablespoon olive oil
    2 cloves garlic, minced
    1/2 red bell pepper, cubed
    1/2 yellow bell pepper, cubed
    1 cup shredded cabbage
    1 cup shredded carrots (can buy bag of cabbage and carrot mix if prefer)
    green onions
    1-2 tablespoons minced ginger root
    1/2 english (seedless) cucumber, chopped
    1/4 cup teriyaki sauce
    head of romaine lettuce
    2 tablespoons creamy peanut butter

    thinly slice the chicken into strips or cubes and marinate in soy sauce for 30 minutes (i marinate overnight in the frig). before cooking, sprinkle with montreal steak (or some other) seasoning.

    add olive oil to skillet, then chicken. cook chicken 2 minutes or so, moving around pan. add garlic, peppers, cabbage, shredded carrots, green onions and ginger. stir-fry another 2 minutes or so. add teriyaki sauce to glaze the mixture and remove from heat. transfer cooked chicken and vegetables to a bowl. allow to cool.

    heat creamy peanut butter in microwave until syrupy. place spoonfuls of chicken into a piece of romaine lettuce with diced cucumber and wrap lettuce like a burrito. drizzle peanut butter over top or use to dip.


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