Sunday, November 28, 2010

menu planning 11/28-12/4

sunday - rueben sandwiches
salad with cucumbers and craisins
kettle chips

monday - green chili french dip sandwiches
tandori cauliflower
roast carrots
strawberry cheesecake

tuesday - grilled cheese
tomato soup
mixed veggies

wednesday - leftovers

thursday - parmesan tilapia
sweet potatoes
white chocolate cookies

friday - scrapbooking weekend

saturday - scrapbooking weekend

sunday - eat out at lola's

Sunday, November 21, 2010

menu planning 11/21-11/27

sunday - eat out at dos chili verdes

monday - apple, walnut and gorgonzola salad
greek yogurt
sugar snap peas

tuesday - chicken cordon blue
halved brussel sprouts with cheese
sauteed summer squash with garlic and orange peppers

wednesday - salami, cheese and crackers
veggies and hummus
banana chips

thursday - prime rib and roast turkey
tomato and mozzarella caprese
mushroom stuffing
mashed potatoes and brown gravy
green bean casserole
roasted parmesan asparagus
steamed broccoli, cauliflower and carrots
zucchini, corn and mint salad
raspberry jello
pumpkin pie with whipped cream
pecan pie

friday - leftovers

saturday - eat out at maggiano's

sunday - rueben sandwiches
salad with cucumbers and craisins
kettle chips

Sunday, November 14, 2010

menu planning 11/14-11-20

sunday - kielbasa sausage-fruit kabobs
cambozola and crackers
twice-baked potatoes

monday - chicken stirfry
brown rice with red peppers and peas
almond pound cake with figs

tuesday - ricotta gnocchi with pumpkin and blue cheese

wednesday - banana pancakes with maple syrup
scrambled eggs
grape juice

thursday - taco salad with frito corn chips
corn and black bean salad
mandarin oranges
chocolate chip cookies

friday - leftovers

saturday - lasagna
garlic bread
salad with asparagus, shredded carrots, cucumbers and feta
chocolate zucchini cake

sunday - eat out at dos chili verdes

Friday, November 12, 2010

twice baked potatoes

you will need: fork, large mixing bowl, hand-held mixer, cookie sheet
yields 8 servings

4 large russet potatoes
1/4 cup butter
1/3 cup milk
1/2 cup to 1 cup cottage cheese (depending on desired creaminess factor)
1 cup shredded parmesan cheese, divided
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
celery salt (to taste)

preheat oven to 400 degrees. pierce potatoes with a fork and bake until tender (about an hour).

allow potatoes to cool. cut potatoes in half lengthwise and scoop pulp into bowl, leaving a thin shell. set shells to the side.

add butter, milk, cottage cheese, garlic powder, oregano, cayenne, and celery salt to pulp. mash together to make a smooth filling. stir in 3/4 cup parmesan cheese.

place shells back on cookie sheet and stuff filling back into shells (or pipe in if you want a fancy ruffled look).

sprinkle with paprika and remaining parmesan cheese. bake, uncovered, for 20-25 minutes or until heated through. top with chives if desired.

Sunday, November 7, 2010

menu planning 11/7-11/13

sunday - smoked turkey (and swiss) panini (with spinach, sun-dried tomatoes, walnuts, garlic mayo and apples)
creamy red pepper potato soup
artichoke hearts

monday - beer cheddar and broccoli soup
cesar salad

tuesday - chicken and asparagus skillet supper
summer squash with green onions and tomatoes
asian pears

wednesday - eat out at mateo

thursday - chorizo and white beans
parmesan and parsley garlic bread
green beans
honeydew melon

friday - mediterranean salmon and noodle bowl
spinach salad with bacon, red onions, olives and feta

saturday - leftovers

sunday - kielbasa sausage-fruit kabobs
cambozola and crackers
twice-baked potatoes

Monday, November 1, 2010

wedding soup

you will need a medium bowl, a medium saucepan and a large saucepan
yields: 4 servings

1/2 pound lean ground beef
2 tablespoons breadcrumbs
1 tablespoon grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 egg
4 cups chicken broth
2 cups beef broth
1/2 tablespoon lemon juice
1/2 tablespoon olive oil
2 cups chopped spinach
1/3 cup shredded carrot
optional: celery and sliced mushrooms (1/3 cup each)
1/2 cup orzo pasta, uncooked
grated parmesan cheese

in bowl combine meat, egg, bread crumbs, parmesan cheese, basil and onion powder. shape into 3/4 inch balls.

in a saucepan, cook pasta according to directions.

in large saucepan, heat olive oil and cook carrots (celery and mushrooms) 1 minute. add broth and bring to a boil; stir in meatballs.

return to boil; reduce heat to medium and cook at slow boil for 10 minutes. stir frequently to avoid sticking.

stir in spinach and cook for 2 minutes or until wilted. remove soup from heat source and add cooked pasta and lemon juice.

serve immediately with additional parmesan cheese sprinkled on top.
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