no menu

merry christmas and happy new year!!!

menu planning 12/18-12/24

sunday - sausage and orzo (recipe from bhg.com)
zucchini and red peppers
canteloupe

monday - beef stuffed cabbage
buttered cauliflower
strawberries
*linking to www.orgjunkie.com for meal planning monday*

tuesday - eat out at grandview grill

wednesday - halibut in balsamic vinegar
yogurt
asparagus rolls
raspberries

thursday - leftovers (travel)

friday - black bean and banana empanadas with monterey jack
grilled sweet potato chunks
blueberries

saturday - bagna cauda (pronounced bon ya cod da)
a fondue with melted butter, extra virgin olive oil, garlic and a secret ingredient (a ton of anchovies). we serve it with steak, chicken, pork, shrimp, imitation crab meat, canned potatoes, brussel sprouts, cucumbers, peppers, cauliflower, baby carrots, mushrooms and bread. maybe some other veggies that i can't think of right now. one pot serves 12-16 people. my family loves it!

sunday - roasted vegetable pan bagna using leftover bagna cauda
prime rib
cheesy hashbrown potatoes
green beans in velveeta sauce
broccoli slaw with cranberries
white corn
blackberries in chocolate
peach cobbler

menu planning 12/11-12/17

the tomatoes all ripened so most of the meals this week include tomatoes. if there is any left-over, i will makes a few jars of salsa.

sunday - chicken saltimbocca with provolone
caesar salad with baby shrimp
lemon cauliflower
clementines

monday - cabbage and noodles
ricotta stuffed tomatoes
asparagus
canned peaches
*linking to www.orgjunkie.com for meal planning monday*

tuesday - gouda burgers
cottage cheese
sliced tomatoes
salad with mushrooms, carrots, cucumbers and rye croutons in a red wine-mustard vinaigrette
plums

wednesday - eat out at chit chat bistro

thursday - chana masala (chickpeas, tomatoes, onion, chilis, garlic, ginger, spices)
yogurt
green beans
apricots

friday - chicken and lemon-broccoli alfredo (recipe from bhg.com)
string cheese
salad with tomatoes, cashews, mandarin oranges and blue cheese
white chocolate fruit salad

saturday - leftovers

sunday - sausage and orzo (recipe from bhg.com)
zucchini and red peppers
canteloupe

menu planning 12/4-12/10

sunday - muenster cheese and chicken fajitas
corn on the cob
cottage cheese
applesauce
white chocolate and cranberry oatmeal cookies

monday - eat out at woody's pizza

tuesday - roasted ravioli with parmesan and broccoli
bread with dipping oil
garlic brussel sprouts
kiwi

wednesday - roast pork salad with ginger-pineapple dressing (recipe from bhg.com)
spaghetti squash
carrot cake salad
honeydew melon

thursday - grilled herbed chicken
grilled zucchini and summer squash
blackberries

friday - leftovers (gone for a scrapin' retreat)

saturday - leftovers or eating out (gone for a scrapin' retreat)

sunday - chicken saltimbocca with provolone
caesar salad with baby shrimp
lemon cauliflower
clementines

roast beef and blue cheese pitas

you will need sharp knife, cutting board, several measuring spoons
yields up to 12 servings

1 package 6 wheat pita, cut in half
36 slices roast beef
1 container crumbled blue cheese
1/4-1/2 diced red onion
balsamic vinegar dressing

open pita and place 2-3 slices folded roast beef inside. add 2 tablespoons blue cheese, 1 tablespoon each of onion and balsamic vinegar.

you can eat this warm (microwave for 2 minutes or cook at 400 degrees for 15) or cold. it's delicious!

cauliflower alfredo

you will need sharp knife, cutting board, deep baking dish, 2 mixing bowls, large spoon, spoon, measuring spoons, microwave-safe ramekin
yields 8-10

2 cups alfredo sauce
2 heads of cauliflower, separated into medium-small sized florets
1 1/2 cups shredded swiss cheese
1/4 cup shredded parmesan
1/4 cup breadcrumbs
1 tablespoon melted butter
2 teaspoons nutmeg
pepper to taste

preheat oven to 350 degrees.

mix alfredo sauce, nutmeg and pepper. coat bottom of baking dish with mixture.

add cauliflower to baking dish. top with swiss cheese. pour remaining alfredo over cheese.

melt butter in ramekin. combine breadcrumbs, parmesan and butter in bowl. sprinkle on top.

bake for 25-35 minutes.

menu planning 11/27-12/3

sunday - taco salad
cottage cheese
grilled zucchini spears
pineapple and blueberries

monday - chicken-in-a-biscuit muffins
cheese ball with crackers
sliced avocado
red grapes

tuesday - eat out at smashburger

wednesday - roast beef and blue cheese pitas
gazpacho
salad with green olives, red onions and almond slivers
watermelon
creme puffs

thursday - egg bake
broccoli
pears

friday - leftovers

saturday - sweet potato and eggplant curry
rice
green beans
pomegranate

sunday - muenster cheese and chicken fajitas
corn on the cob
cottage cheese
applesauce
white chocolate and cranberry oatmeal cookies

three cheese creamy chicken casserole

you will need mixing bowl, large spoon, cutting board, sharp knife, deep rectangular baking dish, tinfoil
yields 8 servings

2 cans cream of chicken
1 container plain greek yogurt (about 1 cup)
2 cooked chicken breasts, diced
1 cup green chilis, diced
1/2 cup shredded parmesan
1 cup cheddar
1 1/2 cup monterey jack
4 tortilla (flour or corn)
1 can red enchilada sauce

preheat oven to 400 degree. fold tortillas and break in half. set aside.

mix cream of chicken, yogurt, chicken, chilis, parmesan, cheddar and 1 cup monterey jack in bowl. place half in baking dish.

layer with 4 tortilla halves. spread on remaining chicken mixture. layer with 4 tortilla halves. pour enchilada sauce evenly oven tortillas. top with 1/2 cup monterey cheese.

bake covered for 30 minutes. uncover and bake for 15 more minutes.


**recipe can be doubled and still fit in same dish.

menu planning 11/20-11/26

sunday - bacon chili
indian fry bread
sweet potato casserole
applesauce

monday - beef flautas
red beans and cajun rice
yogurt
sauted summer squash
watermelon
*linking to www.orgjunkie.com for meal planning monday*

tuesday - seared tuna steaks
shrimp with cocktail sauce
string cheese
macaroni salad
brussel sprouts with bacon and teriyaki
clementines

wednesday - black bean tortilla bake with mascarpone
gaucamole and chips
broccoli and cauliflower salad in italian dressing
asian pears
eggnog

thursday - orange basil turkey
mushroom stuffing
mashed potatoes with gravy
sliced cheese and crackers
asparagus
cauliflower gratin
green bean casserole
raspberry jello with fresh raspberries
snicker apple salad
banana creme pie

friday - eat out at buca de beppo

saturday - leftovers

sunday - taco salad
cottage cheese
grilled zucchini spears
pineapple and blueberries

green tomatoes

any advice on how to ripen green tomatoes? does a warm windowsill or a brown paper bag work better? or is there a recipe you love using green tomatoes, other than fried green tomatoes?

menu planning 11/13-11/19

we have finally eaten the last of the zucchini and green beans from the garden. we still have some green tomatoes that i hope will ripen.

sunday - jumbo crab cakes
salad with smoked salmon, red onions and blue cheese
spaghetti squash with butter and parmesan
oranges

monday - thai basil chicken
veggie medley
blueberries
*linking to www.orgjunkie.com for meal planning monday*

tuesday - roast
baby yukon gold potatoes and baby carrots
green grapes

wednesday - grilled pork chops
corn on the cob
buttered peas
pears

thursday - leftovers

friday - cucumber, avocado and gorgonzola in a pita with lemon-balsamic drizzle
cauliflower soup
spring green salad with cucumbers, mushrooms, edamame and gouda
honeydew melon

saturday - eat out at thirty fourteen

sunday - bacon chili
indian fry bread
sweet potato casserole
applesauce

menu planning 11/6-11/12

sunday - rueben's with baby swiss
sweet potato fries
kiwi

monday - ravioli with goat cheese, red peppers and sun-dried tomatoes
garlic green beans
caesar salad
blueberry kuchen
*linking to www.orgjunkie.com for meal planning monday*

tuesday - peanut butter and apple sandwich
yogurt
baby carrots
strawberries

wednesday - baked mac and cheese with ham
brussel sprouts
tomatoes with mozzarella slices
cheese ball with pineapple wedges

thursday - leftovers

friday - eat out at 'it's all greek to me'

saturday - meatloaf
mashed potatoes
cream cheese zucchini dish
pomegranate

sunday - jumbo crab cakes
salad with smoked salmon, red onions and blue cheese
spaghetti squash with butter and parmesan
oranges

menu planning 10/30-11/5

sunday - apricot chicken
yogurt
quinoa
bacon-wrapped brussel sprouts with mozzarella
strawberries

monday - grilled cheese and tomato soup
green and wax beans
mandarin oranges
*linking to www.orgjunkie.com for meal planning monday*

tuesday - eat out at domino's pizza (coupon)

wednesday - sloppy joe's
string cheese
green peppers
apple, strawberry and banana salad

thursday - leftovers

friday - fried egg sandwich with pickles and american cheese
zucchini hasbrowns
grapefruit halves with sugar

saturday - blt's with avocado and brie
cottage cheese
steamed broccoli and cauliflower
pluots

sunday - rueben's with baby swiss
sweet potato fries
kiwi

spicy zucchini boats

you will need: sharp carving knife, stock pot, tongs, medium bowl, ice, paper towels, melon baller, mixing bowl, large spoon, baking dish
yields 4 servings

2 larger-sixed zucchini
4 tablespoons chives
8 ounces whipped cream cheese, softened
1 cup shredded pepper-jack cheese
1/2 cup shredded parmesan cheese
1/4 teaspoon cayenne pepper

preheat the oven to 350 degrees. start boiling, salted water in stockpot.

slice the zucchini in half lengthwise to make boats. blanch the halves in boiling for 2 minutes. reach with tongs to retrieve and immediately immerse the zucchini in an ice bath using medium bowl. remove. blot excess water from zucchini with paper towels.

use melon baller to hollow out zucchini by removing some of the middle pulp. leave at least a 1/4 inch wall.

combine cheeses, cayenne pepper, and chives in mixing bowl. stuff zucchini with cheese mixture and place in a lightly greased baking dish. bake for 8-10 minutes or until zucchini is heated through and cheese is melted.

menu planning 10/23-10/29

sunday - veggie sandwich on ciabetta with feta
steamed broccoli and cauliflower
plums

monday - eat out at tuk tuk thai
*linking to www.orgjunkie.com for meal planning monday*

tuesday - leftovers

wednesday - pulled pork sandwiches
baked brie with chipped pecans over garlic bread
spicy zucchini boats
pears

thursday - spinach, mushroom and feta calzones
cottage cheese
salad bar fixing
apple slices with peanut butter
ice cream sandwiches

friday - crockpot lobster bisque
tomato brunch sandwiches (recipe from one perfect bite)
broiled asparagus
watermelon

saturday - patty's pirate-themed halloween party

sunday - apricot chicken
yogurt
quinoa
bacon-wrapped brussel sprouts with mozzarella
strawberries

chili rellenos

you will need: paper towels, a basting brush, cookie sheet
yields: this recipe is a guideline; quantities are up to you

string cheese
roasted hatch chilis (of whatever heat you like)
egg roll rice paper wraps
smidge of oil to baste

take the skin off roasted hatch chilis and pull out the seed. wrap chili around string cheese. wrap with egg roll (follow instruction on package for folding directions). baste the top with a small amount of oil to help brown.

bake at 400 degrees for 12-20 minutes (until golden brown) and flip. the package said 10-12 minutes, but the other side was still soft. we got tired of waiting and turned on the broiler to speed up the browning. it worked perfectly.

serve smothered with green chili (home-made, store-bought or from a nearby mexican restaurant) and shredded sharp cheddar cheese.

sooooooo easy! and delicious!

menu planning 10/16-10/22

sunday - basil-buttered salmon (recipe from bhg.com)
yogurt
sauteed summer squash
blueberries
zucchini cake with cream cheese frosting

monday - pork chili with fritos and cheddar
corn on the cob
brussel sprouts
honeydew melon
*linking to www.orgjunkie.com for meal planning monday*

tuesday - pizza sandwich on focaccia bread
sauteed garden zucchini, summer squash and shredded carrots
apple pear

wednesday - scalloped potatoes and ham
crab-stuffed mushrooms
spinach salad with cranberries, cashews and blue cheese
pineapple

thursday - eat out at linger

friday - mini salmon burgers
salad with edamame, red onions, tomatoes and blue cheese
oranges topped with nutella
carrot cake cupcakes

saturday - chili renellos in wonton wraps
spaghetti squash with garden tomatos, basil and shredded pepperjack cheese
cactus fruit
peanut butter chocolate bars

sunday - veggie sandwich on ciabetta with feta
steamed broccoli and cauliflower
plums

menu planning 10/9-10/15

sunday - chicken parmesan wraps
broiled asparagus
fruit salad

monday - pepperoni pizza on zucchini rounds
cottage cheese
garden green beans with shredded parmesan
apples with peanut butter
root beer floats
*linking to www.orgjunkie.com for meal planning monday*

tuesday - loaded baked potato soup
salad with red onions, cheddar cheese and salsa dressing
asparagus rolls
grapes

wednesday - eat out at the melting pot

thursday - roasted red pepper avocado clubs with white bean hummus and brie on marble bread
tomatoes with salt and pepper
cucumbers and carrots with hummus
raspberries

friday - souvlaki sandwich (greek sausage) with peppers and feta
bacon and soy sauce fried rice
grilled sweet potatoes
mango

saturday - leftovers

sunday - basil-buttered salmon (recipe from bhg.com)
yogurt
sauteed summer squash
blueberries
zucchini cake with cream cheese frosting

menu planning 10/2-10/8

the wedding was a fabulous time! we had prime rib for the rehearsal dinner and smoked brisket at the reception. delicious! one more week of gluten-free dinners and then we will go back to eating 'normal'. i don't believe going gluten-free helped with hubby's arthritis. i have heard cutting out the 'nightshade' family (mostly root vegetables) will help so we may give that a try.

sunday - potato and green chilies tortilla patata
green chili salsa
carrots, celery and peppers with sour cream dip
canteloupe

monday - shrimp, black bean, papaya and avocado salad
prosciutto wrapped around a fresh mozzarella ball
steamed broccoli, cauliflower and carrots
kiwi
*linking to www.orgjunkie.com for meal planning monday*

tuesday - jicama, zucchini, sweet potato and black bean stirfry
green beans
applesauce

wednesday - risotto with crab, spinach and cucumbers in a lemon, honey butter dressing
feta-stuffed red peppers
caesar salad
strawberry sorbet

thursday - eat out at cork house

friday - leftovers

saturday - steak salad with tomatoes and green onions with ginger soy-sauce dressing
buttered spaghetti squash
brussel sprouts in caramel sauce
clementines

sunday - chicken parmesan wraps
broiled asparagus
fruit salad

pepper jack and potato soup

you will need a skillet, spatula, stock pot, slotted spoon, blender
yields 6 servings

1 cup whipping cream
6 cups chicken broth (gf - pacific foods brand)
6 ounces or slices pepper jack cheese (gf - sargento’s brand)
3 cups shredded or diced potatoes (gf - simply potatoes brand)
3/4 cup shredded carrots
1/4 red onion, diced
1/4 green or red pepper
1/2 tablespoon crushed garlic
1/4 cup olive oil

add olive oil, potatoes, carrots onion, peppers and garlic to skillet. stir until fragrant, about 5-6 minutes. add potato mixture to stock pot. pour chicken broth in. make sure it covers the top of the potatoes. simmer the potatoes until tender.

drop small pieces of the sliced cheese on top of the soup. stir in completely. when melted, remove from heat.

divide and pulse half the potatoes in blender. add a couple spoonfuls of smooth soup to cream (to avoid heating the cream too fast and curdling it) and then add it back into the soup.

combine with the remaining half of the soup. can add bacon bits (gf - hormel brand), chopped chicken or black beans for protein.

menu planning 9/25-10/1

sunday -italian sauasage and artichoke 'spaghetti' (carrot noodles)
roasted cauliflower
grapes

monday - eat out at texas roadhouse
*linking to www.orgjunkie.com for meal planning monday*

tuesday - red pepper and goat cheese quesadillas with sprouts and lime
guacamole and corn chips
black beans and rice
plums

wednesday - zucchini parmesan bake
sweet potato fries
spinach salad with slivered almonds, golden raisins and mozzarella
peaches

thursday - lemon-garlic cod with roasted brussel sprouts
salad with red onions, black olives and feta
pineapple
(this is what i will leave; however the boys are on their own so who knows if it will be eaten)

friday - REHEARSAL DINNER

saturday - MERI'S WEDDING!!!

sunday - potato and green chilies tortilla patata
green chili salsa
carrots, celery and peppers with sour cream dip
canteloupe
(this is what i will leave; however the boys are on their own so who knows if it will be eaten)

menu planning 9/18-9/24

sunday - fettuccine (rice or homemade) with melted brie and yellow tomatoes and zucchini
sugarsnap peas with shallots and thyme
raspberry applesauce

monday - eat out at greek tommy's
*linking to www.orgjunkie.com for meal planning monday*

tuesday - asparagus and tomato fritata
gazpacho crab and cucumber salad
three-melon salad
zucchini cupcakes with cream cheese frosting

wednesday - chicken cacciatore with mushrooms and green peppers
white rice with lemon
raw broccoli (dip?)
blueberries

thursday - eat out (evan's birthday)

friday - steak, pear and feta salad
wax and green beans
pumpkin pie

saturday - leftovers

sunday -italian sauasage and artichoke 'spaghetti' (carrot noodles)
roasted cauliflower
grapes

menu planning 9/11-9/17

hubby and i are going out of town wednesday to sunday. hubby has a conference in the mountains. fun! any suggestions for gluten-free restaurants in breckenridge?

sunday - pork cutlets with sauteed peppers and beans
shredded carrots, celery, mushrooms and dill over rice
grilled feta with thyme
fresh-picked golden raspberries

monday - paul's smoked ribs (supper with charlie)
red potatoes with tzatziki
grilled veggies
carrot cake salad
pear gorgonzola tart
chenin blanc wine
*linking to www.orgjunkie.com for meal planning monday*

tuesday - leftovers

wednesday - eat out at ?

thursday - eat out at ?

friday - conference buffet

saturday - eat out at ?

sunday - fettuccine (rice or homemade) with melted brie and yellow tomatoes and zucchini
sugarsnap peas with shallots and thyme
raspberry applesauce

grilled feta with thyme

you will need heavy-duty tinfoil and a shallow bowl
yields 6 servings

2 6-ounce pieces of feta
2 tablespoons olive oil
1 teaspoon minced garlic
6 sprigs of thyme
pepper

preheat your grill (medium-low).

place feta in the center of a large piece of tinfoil. top with garlic, thyme and pepper. drizzle with olive oil and seal the foil to form a packet.

grill packet until feta is soft in the center, about 17 to 20 minutes. do not overcook (start checking center at 15 minutes). to speed cooking time, you can separate into two packets.

transfer contents of packet (including olive oil) to bowl. serve with grilled pita bread.

menu planning 9/4-9/10

family reunion meant lots of weekend drinking. hubby complained that it wasn't as much fun without beer. (beer pong, anyone?) :) has anyone tried a gluten-free beer? impressions?

sunday - eat out at chipolte

monday - eat out at smiling moose deli
*linking to www.orgjunkie.com for meal planning monday*

tuesday - balsamic vinegar halibut with swiss chard and carrots
oil and vinegar crispy potatoes
garden tomatoes with salt
honeydew melon

wednesday - chicken with quinoa, black beans, lime and mint stuffing
cauliflower with melted cambert
gluten-free peach cobbler

thursday - spinach pineapple spring roll (in rice paper) with peanut sauce
asparagus with curry butter and paprika
grapes

friday - eggs benedict over portobello mushrooms
grapefruit and avocado salad with poppy seed dressing (recipe from one perfect bite)
clementines with nutella

saturday - eat out at beau jo's (kids sleepover)

sunday - pork cutlets with sauteed peppers and beans
shredded carrots, celery, mushrooms and dill over rice
grilled feta with thyme
fresh-picked golden raspberries

menu planning 8/28-9/3

sunday - pepper jack and potato soup
cottage cheese
zucchini fries
raspberries

monday - coq au vin blanc (braised chicken in riesling and cognac with mushrooms)
steamed broccoli, cauliflower and carrots
mango
raspberry chocolate cake
*linking to www.orgjunkie.com for meal planning monday*

tuesday - turkey, swiss and tomato sandwich with green peppers and sprouts
caesar salad
plums

wednesday - eat out at thai house

thursday - leftovers

friday - broccoli potato pesto croquette
blue corn chips and sour cream jalapeno dip
caramelized brussel sprouts
peaches

saturday - jambalya
corn on the cob
raspberry jello
pistachio pineapple salad
s'mores

sunday - eat out at chipolte

menu planning 8/21-8/27

sunday - blt's on gluten-free bread
yogurt with honey
purple green beans
apple with peanut butter

monday - eat out at the 9th door
*linking to www.orgjunkie.com for meal planning monday*

tuesday - peach bombay chicken with coconut rice
salad with bacon and shaved parmesan
nectarines

wednesday - jalapeno-popper dip with gluten-free crackers
cheese tray (blue cheese, port salut, smoked gouda and aged white cheddar)
red and yellow tomatoes in olive oil
canteloupe

thursday - smoked turkey, roasted red pepper and cream cheese wrap
crunchy sweet potato fries
strawberry shortcake

friday - pinto beans, salsa, spinach and cheese in corn tortillas
cucumber salad with hummus
oranges

saturday - leftovers

sunday - pepper jack and potato soup
cottage cheese
zucchini fries
raspberries

menu planning 8/14-8/20

it's vacation time. water. sun. laughter. simple, yet elegant food.

sunday - leftovers or blue corn nachos

monday - kale, jimaca and orange salad
bruschetta
grilled pepper kabobs
kiwi

tuesday - baked apricot and soy sauce chicken
curry roasted acorn squash and carrots with maple-rosemary glaze
grapes

wednesday - sun-dried tomatoes, green beans and potatoes with pesto
roasted eggplant
watermelon
brownies with banana 'ice cream' and hot fudge

thursday - waldorf salad with chorizo
cheesy colby jack mashed potatoes
cherries

friday - pumpkin, onion, apple, feta and pecan 'pizza'
raw broccoli
cherry tomatoes
goldendew melon

saturday - barbeque pulled pork with red peppers and coleslaw
summer squash medley with blue cheese
blueberries and blackberries

sunday - blt's on gluten-free bread
yogurt with honey
purple green beans
apple with peanut butter

menu planning 8/7-8/13

hubby is in a 'fish' mood and i am nothing if not accommodating, so lots of seafood on the menu this week. :) we are also going gluten-free for a while to see if that helps with hubby's arthritis. all meals from now until about mid-september will be gluten-free. i hope you still find them inspiring. (and tasty!)

sunday - 'purple' beef brisket
salad with cherry tomatoes, chopped avocado, cilantro, garlic, lime juice and feta
quinoa
pineapple

monday - shrimp and black bean arugula salad
sweet potato fries
grilled fruit kabobs
*linking to www.orgjunkie.com for meal planning monday*

tuesday - cabana salmon with brie
julienne carrots, red peppers and zucchini in hoisin sauce
rocky ford canteloupe
rocky mountain road ice cream (by blue bell)

wednesday - garlicky green bean and yellow peppers with pan-seared scallops and shaved parmesan
ginger lemon tomatoes (from the garden)
palisade peaches

thursday - kielbasa white bean chili over potatoes
corn on the cob with cumin and parsley butter
broccoli slaw salad with shaved almonds
green grapes

friday - cauliflower cheese pie in hashbrown crust
slice cucumbers with tzatziki
fried mushrooms and summer squash
cherries

saturday - eat out at outback

sunday - leftovers or blue corn nachos

rotisserie chicken taco

no recipe, but here is a picture of one of our meals last week. enjoy!

menu planning 7/31-8/6

sunday - eat out at old spaghetti factory

monday - rotisserie chicken taco in corn tortilla with green salsa and sour cream
spring mix salad with cherry tomatoes, mushrooms, gorgonzola and lemon vinaigrette
strawberries
*linking to www.orgjunkie.com for meal planning monday*

tuesday - bacon, green onion and mozzarella pizza on a pita bread
yellow and orange peppers
cucumbers with hummus
apricots and plums

wednesday - parmesan and butter pasta with broccoli
minestrone veggie soup with white kidney beans
spinach salad with peppercini and red onion
mandarin oranges

thurday - reuben sandwiches with baby swiss
corn on the cob
green beans
applesauce

friday - eat out at ???

saturday - leftovers

sunday - 'purple' beef brisket
salad with cherry tomatoes, chopped avocado, cilantro, garlic, lime juice and feta
quinoa
pineapple

menu planning 7/24-7/30

sunday - eat out at subway

monday - eat out at texas de brazil

tuesday - eat out at '$1.35 scoop' chinese

wednesday - eat out at jersey mike's

thurday - eat out at smashburger
eat out at smart cow

friday - eat out at santiago's

saturday - eat out at chick-fil-a

sunday - eat out at old spaghetti factory

menu planning 7/17-7/23

sunday - spicy beef-noodle bowl
edamame
strawberry ice with cinnamon crunch chips

monday - eat out at stueben's
eat out at smart cow yogurt bar

tuesday - eat out at the rockies game

wednesday - eat out at the rapids game

thurday - eat out with friends (thai green and sushi)

friday - eat out at taco john's (on the road)

saturday - eat out with an old high school friend

sunday - eat out at subway (on the road)

menu planning 7/10-7/16

sunday - pork chops with apples and sweet potatoes
roasted parmesan asparagus
watermelon

monday - warm lemon pepper chicken salad
blue cheese and bacon potato crisps
celery with cheese spread
peaches

tuesday - eat out at 'the lodge'

wednesday - grilled shrimp, parmesan, carrots and romaine
green beans with bacon and onions
apricots

thursday - apple-ginger egg rolls
roasted broccoli
coconut-lime tart

friday - turkey and pesto ravioli with fresh tomato sauce
salad with olives, artichokes, garlic croutons and sharp cheddar
plums

saturday - leftovers

sunday - spicy beef-noodle bowl
edamame
strawberry ice with cinnamon crunch chips

seared queso fresco with cilantro mojo

you will need: large nonstick skillet, medium saucepan, blender, spatula, platter
yields 8 servings

3 tablespoons olive oil, divided
2 12-ounce package queso fresco, cut into finger-size sticks
3/4 cup extra-virgin olive oil
1 cup coarsely chopped fresh cilantro
4 garlic cloves, finely chopped
1 serrano chile, seeded, finely chopped
1 tablespoon (packed) chopped fresh basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
salt and pepper


heat extra virgin olive oil in saucepan over medium heat. add cilantro, garlic, chile, and basil; stir 10 seconds. pour mixture into blender and add vinegar and lime juice. blend 10 seconds (do not puree until smooth). season to taste with salt and pepper.

can be made one day ahead (make extra and used as a marinade).

heat half oil in heavy skillet over medium-high heat. working in batches, add cheese sticks to skillet and cook until beginning to brown and soften, about 40-60 seconds per side. adding remaining oil to skillet as needed until all cheese is seared.

drizzle cheese with cilantro mojo. remaining mojo can be served alongside in small dipping bowl.

menu planning 7/3-7/9

sunday - eat out at cafe brazil

monday - grilled cheese and summer squash soup with parsley mint pistou
tomato, mozzarella and baslamic vinegar salad
red, white and blue potatoes with red peppers
strawberry, blueberry and banana platter flag
*linking to www.orgjunkie.com for meal planning monday*

tuesday - shrimp scampi and kielbasa on the grill
mushroom and goat cheese bruschetta
salad with tomato, cucumber, red onion, dill and white kidney beans
cherries

wednesday - eggplant casserole with pesto
seared queso fresco with cilantro mojo
green beans
honeydew melon

thursday - eat out at boa

friday - leftovers

saturday - greek chicken pita with tzaziki sauce
zucchini and pepper medley with feta
pineapple

sunday - pork chops with apples and sweet potatoes
roasted parmesan asparagus
watermelon

menu planning 6/26-7/2

sunday - grilled salmon with garden mayonnaise
butternut squash risotto
watermelon
pink lemonade

monday - creamy artichoke chicken spaghetti
spinach salad with bacon, peas and gouda
strawberries
*linking to www.orgjunkie.com for meal planning monday*

tuesday - eat out at taquiera el terra

wednesday - ribeye hoagies with horseradish and provolone
sauteed zucchini and peppers in soy sauce
applesauce

thursday - chicken cordon blue
crab-stuffed mushrooms
celery with peanut butter
peach blueberry pie with vanilla ice cream

friday - mojo cuban pork
basil parmesan sweet potato wedges
oranges

saturday - leftovers

sunday - eat out at cafe brazil

menu planning 6/19-6/25

sunday - grilled cheese sandwich
summer squash with grated romano
clementine

monday - tatortot casserole
spinach salad with ginger-pineapple dressing
rhubard cobbler with whipped cream
*linking to www.orgjunkie.com for meal planning monday*
*linking to www.askmsrecipe.com for marvelous meals monday*

tuesday - eat out at santiago's (my birthday)

wednesday - honey mustard chicken with bacon and mozzarella
fried rice
wax beans
mandarin oranges

thursday - creamy mac and cheese with parmesan topping
lemon garlic spaghetti squash with broccoli
strawberries (from the garden)

friday - queso pepper hobo packets
pico de gallo and chips
corn on the cob
plums
brownies

saturday - dinner with friends
bringing salad

sunday - grilled salmon with garden mayonnaise
butternut squash risotto
watermelon
pink lemonade

menu planning 6/12-6/18

sunday - blt's with green peppers and avocado
cucumbers with sour cream dip
chips
white peaches

monday - baked paprika chicken
red, white and blue potato salad
baby carrots
blackberries

tuesday - broccoli and pepperjack cheese casserole
cauliflower with butter
yogurt
cherries

wednesday - bacon barbeque cheddarburgers
brussel sprouts
string cheese
blueberries

thursday - black bean and turkey chili
spinach salad with craisins, avocado and gorgonzola with parmesan vinaigrette dressing
garlic bread
kiwi

friday - leftovers

saturday - eat out at red lobster

sunday - grilled cheese sandwich
summer squash with grated romano
clementine

no menu

today i participated in a half-marathon with my hubby and sister-in-law. it was a great experience, but i am exhausted! i am taking a much-deserved break from cooking this week while we are on vacation. see you next week; refreshed, sunburnt and ready to serve up some culinary inspiration. :)

menu planning 5/29-6/4

sunday - leftovers

monday - teriyaki pork kabobs
green beans
cottage cheese
raspberries
chocolate milkshakes
*linking to www.orgjunkie.com for meal planning monday*

tuesday - cream cheese chicken soup
broccoli and cauliflower in cheese sauce
pineapple
*linking to www.askmsrecipe.com for marvelous meals tuesday*

wednesday - ground turkey, corn and feta burritos
brussel sprouts
yogurt
strawberries

thursday - leftovers

friday - shrimp cannelloni with roasted red peppers, asiago cheese and seasoned breadcrumbs
salad with tomatoes, shredded carrots and sprouts
oranges

saturday - eat out at 'the chuckwagon'

sunday - nachos supreme over tatortots
apricots

menu planning 5/22-5/28

sunday - salmon sandwich with bacon, thin green apple slices, arugula and chipolte mayo
creamy mushroom-barley risotto
greek chickpea salad
chocolate pudding with banana slices

monday - eat out at estelle's

tuesday - buffalo chicken and blue cheese salad
broccoli
nectarines

wednesday - tuna cakes
sweet potato chunks in a rosemary butter sauce
grapes

thursday - pork chops primavera (green beans and cherry tomatoes)
quinoa with almonds and black beans
corn on the cob
raspberry jello

friday - eat out at chugwater chili

saturday - peanut butter, nutella and banana sandwich
carrots and celery with dip
mandarin oranges

sunday - leftovers

menu planning 5/15-5/21

this is the plan - however, this week's food consumption may just consist of taco bell and quinzos.

sunday - grilled cheese and spicy tomato soup
broccoli with lemon zest
kiwi

monday - eat out at texas roadhouse

tuesday - cheesy baked pasta with spinach and artichokes
salad with almonds, dried cherries and blue cheese
watermelon

wednesday - teriyaki-glazed chicken over shiitake mushrooms, bamboo shoots and watercress
edamame
pineapple

thursday - bacon onion parsley pinwheels
zucchini fries
roasted cauliflower
blueberries

friday - leftovers

saturday - flank steak
roasted corn and bean salad
oranges

sunday - salmon sandwich with bacon, thin green apple slices, arugula and chipolte mayo
creamy mushroom-barley risotto
greek chickpea salad
chocolate pudding with banana slices

menu planning 5/8-5/14

sunday - prosciutto, fontina, and fig panini (happy mother's day to me!)
blue cheese-stuffed green olives
yogurt
carrots, celery, cucumbers and peppers with hummus
pears

monday - barbeque pork kabobs
grilled summer squash and peppers
hot blue cheese dip with bagel crisps
mixed berry salad
*linking to www.orgjunkie.com for meal planning monday*
*linking to homemaking heaven for homemaker monday*

tuesday - chicken parmesan sandwich
salad with almonds, grapefruit and shaved asiago
green beans, wax beans and red onion
blood oranges
*linking to www.askmsrecipe.com for marvelous meals tuesday*

wednesday - eat out at 'yak and yeti'

thursday - leftovers

friday - grilled walleye in a spicy garlic sauce over wild rice
grilled zucchini
candied carrots
asian pears in riesling with blue cheese

saturday - swiss chicken supreme
sauteed mushrooms
spinach salad with bacon, tomato and mozzarella
redhot applesauce

sunday - grilled cheese and spicy tomato soup
broccoli with lemon zest
kiwi

menu planning 5/1-5/7

sunday - parmesan crusted chicken
spaghetti squash with alfredo sauce, leeks and broccoli
cherries
microwave peanut butter fudge

monday - leftovers
*linking to www.orgjunkie.com for meal planning monday*
*linking to homemaking heaven for homemaker monday*

tuesday - salmon en croute with spinach and garlic in a tarragon hollandaise sauce
cheese course (camembert, manchego, port salut, smoked cheddar)
asparagus
an apple tart with creme fraiche

wednesday - eat out at 'tacos and salsa' (mexican on wednesday to beat the 'cinco de mayo' crowd)

thursday - eat out at 'garbonzos'

friday - saucy beans and eggplant (recipe from bhg.com)
cottage cheese
caesar salad
strawberry shortcake

saturday - brats with sauerkraut
pasta salad
baked beans
sliced tomatoes
garlicky potatoes
watermelon
lemonade
rocky road ice cream

sunday - prosciutto, fontina, and fig panini (happy mother's day to me!)
blue cheese-stuffed green olives
yogurt
carrots, celery, cucumbers and peppers with hummus
pears

menu planning 4/24-4/30

sunday - tender pork loin over black beans
baked brie with garlic and rosemary crackers
greek salad with orange peppers, cucumbers, tomatoes, olives and feta
asparagus with dill
summer squash casserole
quinoa with pesto and mushrooms
raspberry jello with fresh raspberries
sliced oranges
peach cobbler with whipped cream

monday - sloppy joe's
salad with mango, mushrooms, cucumbers, red onion and blue cheese
green beans
canteloupe, bananas and pound cake dipped in a dark chocolate fondue
*linking to www.orgjunkie.com for meal planning monday*

tuesday - breakfast 'hot pockets'
yogurt
sweet potato and pecan casserole
grapes
*linking to www.askmsrecipe.com for marvelous meals tuesday*
*linking to time-warp wife for titus 2sday*

wednesday - eat out at 'vita'

thursday - french dip sandwiches with green peppers and provolone
red, white and blue potato salad
cabbage, sunflower seeds and feta salad
nectarine

friday - leftovers

saturday - ham carbonara with peas and baby swiss
pinto beans with yellow peppers and carrots
apple slaw with balsamic vinegar

sunday - parmesan crusted chicken
spaghetti squash with alfredo sauce, leeks and broccoli
cherries
microwave peanut butter fudge

menu planning 4/17-4/23

for the last several weeks, i have been craving pineapple and white potatoes (not together of course). i kept forgetting about that craving when i sat down to make the weekly menu. guess what, people? i finally remembered this week. we are having pineapple! we are having white potatoes! amen! yes, i may be slow, but it is worth the wait. worth. the. wait!

sunday - chicken enchiladas
summer squash, zucchini and shredded carrots
watermelon, cucumber and feta salad

monday - corn, beef, tomato and potato pie with sharp cheddar
greek yogurt
brussel sprouts in butter
blackberries
*linking to www.orgjunkie.com for meal planning monday*

tuesday - spaghetti
roasted broccoli in italian dressing
kiwi
*linking to www.askmsrecipe.com for marvelous meals tuesday*

wednesday - chicken enchiladas taco salad
white kidney beans, wilted spinach, avocado chunks and salsa
cottage cheese
green beans
pineapple

thursday - potato bar
salad with carrots, almonds, mandarin oranges and jarlsberg cheese
strawberry shortcake

friday - eat filet of fish sandwiches at mcdonalds

saturday - retirement party (or leftovers)

sunday - tender pork loin over black beans
baked brie with garlic and rosemary crackers
greek salad with orange peppers, cucumbers, tomatoes, olives and feta
asparagus with dill
summer squash casserole
quinoa with pesto and mushrooms
raspberry jello with fresh raspberries
sliced oranges
peach cobbler with whipped cream

cabbage, sunflower seeds and feta salad

you will need: a sharp chef knife, a cutting board, a large serving bowl, measuring cups and measuring spoons
yields 6-8 servings

1/4 head cabbage
1/2 cup shredded carrots
1/2 cup sunflower seeds
6 ounces crumbled feta cheese
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, crushed
1/2 tablespoon dill
pepper

shred cabbage. add carrots and drizzle with olive oil and vinegar. mix until satisfied with saturation (add more to taste). add sunflower seeds.

sprinkle dill over the top and mix in with the garlic. sprinkle with pepper to taste. top with feta.

best served immediately but will keep in the fridge for 1-2 days. would be good with crispy bacon bits if desired.

menu planning 4/10-4/16

sunday - chicken pot pie
green and wax beans with blue cheese crumbles
apricot halves

monday - tex-mex lasagna
garlic bread
spinach, asparagus, craisin and parmesan salad
lemon and blueberry bars
*linking to www.orgjunkie.com for meal planning monday*

tuesday - chili over fritos
brussel sprouts in brown sugar
pears
*linking to www.askmsrecipe.com for marvelous meals tuesday*

wednesday - fajitas with onions, red peppers and green peppers
ricotta-stuffed tomato
clementines

thursday - gouda burgers
sauteed mushrooms
plums
peanut butter pie

friday - waffles with banana-nut syrup
paprika sweet potato fries
peaches

saturday - goulash
cauliflower gratin
microwave applesauce

sunday - chicken enchiladas
summer squash, zucchini and shredded carrots
watermelon, cucumber and feta salad

no menu

having surgery tomorrow. hope to be back in the kitchen next week.

menu planning 3/27-4/3

sunday - yellow peppers stuffed with sea scallops, grilled pear, toasted walnuts and brie
spinach salad with spicy shrimp, heart of palm and grapefruit
lemon rice and cilantro
chocolate chip cookies

monday - eat out at 'smokey's bbq'
*linking to www.orgjunkie.com for meal planning monday*

tuesday - sweet potato-pear pizza
mushroom and goat cheese bruschetta
salad with blue cheese dressing
canteloupe

*wednesday - left-overs

thursday - orange-cranberry chicken
steamed broccoli and cauliflower
pasta salad with tomatoes, zucchini and feta (recipe from 'the pioneer woman cooks')
kiwi

friday - eat filet of fish sandwiches at mcdonalds

saturday - taco casserole
jalapeno green beans
applesauce

sunday - eat out at ?

mushroom and goat cheese bruschetta

you will need: skillet, cookie sheet, spoon
yields 4 servings

3 tablespoons grapeseed oil
2 cups sliced mushrooms
1 tablespoon finely chopped flat-leaf parsley
1/2 cup goat cheese
baguette, sliced on the diagonal
balsamic vinegar
salt and pepper


saute the mushrooms with one tablespoon of oil over medium heat for 4-5 minutes. salt and pepper to taste.
while the mushrooms are cooking, toast the baguette slices under the broiler until golden brown. spread an even layer of goat cheese over each slice.
stir remaining oil and parsley with the mushrooms and spoon the mushroom mixture onto the cheese.
drizzle with balsamic and serve immediately.

menu planning 3/20-3/26

sunday - grilled cheese and tomato soup
spaghetti squash with mushrooms and spinach
oranges

monday - lemon chicken
chili sweet potato fries
almost apple grande
*linking to www.orgjunkie.com for meal planning monday*

tuesday - tortilla pepperoni pizza
yogurt
roasted green beans
strawberries

*wednesday - eat out at 'madrid cafe'

thursday - leftovers

friday - eat filet of fish sandwiches at mcdonalds

saturday - tomato, mozzarella, basil, sun-dried tomatoes and pesto flat-bread panini
roasted garlic cauliflower
pineapple

sunday - yellow peppers stuffed with sea scallops, grilled pear, toasted walnuts and brie
spinach salad with spicy shrimp, heart of palm and grapefruit
lemon rice and cilantro
chocolate chip cookies

menu planning 3/13-3/19

sunday - parmesan lemon chicken with feta
sauteed summer squash and zucchini
pears

monday - black bean, lime and rice soup
asparagus
salad with grilled peaches, sprouts and feta
grapes
*linking to www.orgjunkie.com for meal planning monday*

tuesday - eat out at 'woody's wings and things'

*wednesday - leftovers

thursday - wilted cabbage and brats
pasta salad with smoked turkey, red peppers and white beans
blueberries

friday - fish fry at church

saturday - eat out with friends

sunday - grilled cheese and tomato soup
spaghetti squash with mushrooms and spinach
oranges

menu planning 3/6-3/12

sunday - eat out at 'grappa's mediterranean bistro' for 5280 week

monday - fried walleye
cheesy green beans
honeydew melon
*linking to www.orgjunkie.com for meal planning monday*

tuesday - tandoori chicken with mint chutney (recipe from america's test kitchen)
saffron rice
brussel sprouts
mango

wednesday - eat out at 'wine and cheese' for 5280 week

thursday - pot roast
baby potatoes and carrots
salad greens with artichokes, tomatoes, gorgonzola and apples in a balsamic vinaigrette
strawberry trifle

friday - bacon-wrapped shrimp
veggie kabobs
cottage cheese
blueberries

saturday - eat out at 'lola's' for 5280 week

sunday - parmesan lemon chicken with feta
sauteed summer squash and zucchini
pears

no menu

we are eating out monday and tuesday since we are out of town for a work trip. we come home wednesday and i'm eating out with the hubster for 5280 week (french restaurant, my fave). i'll cook up something light for thursday. friday and saturday i am gone to a scrapbooking weekend so the boys are on their own and my food is prepared for me. on sunday, oh glorious sunday, we will be enjoying another 5280 restaurant (i love this time of year, yum!). hope you have a great week in the kitchen! see you next week.

menu planning 2/20-2/26

confession: i am bad. very, very bad. or maybe i should say last week was bad. very, very bad. (yes, blame the week, not me!) we only followed the menu two nights last week and just ate willy-nilly-all-over-the-place the rest of the nights. i called the hubby on his way home from work to ask him to pick up supplies for different meals three nights this week. three nights! i just wasn't feelin' it. *sigh* so anyway... please forgive me when you see last week's menu again. okay? here we go for this week.

sunday - blt's
cold pasta salad with red peppers, pepperoni and goat cheese
blood oranges

monday - leftovers (we have pad thai, chicken stroganoff, taco meat and one more thing that i can't remember right now)
*linking to www.orgjunkie.com for meal planning monday*

tuesday - baked macaroni and cheese
salad with par-boiled asparagus, apple chunks and asiago cheese
raspberries
tomato soup carrot cake muffins

wednesday - zucchini 'pasta' in alfredo sauce
wheat garlic toast
salad with chickpeas, mushrooms, yellow peppers, cucumbers and sprouts
kiwi

thursday - brady street chicken
spaghetti squash sauteed with garlic, green peppers, fresh basil and shaved manchego cheese
green beans
mango

friday - eat out at 'sanfords'

saturday - eat out at 'the cedar house'

sunday - eat out at 'shoot the bull restaurant'

zucchini 'pasta' in alfredo sauce

you will need vegetable peeler, large skillet, saucepan, whisk and wooden spoon
yield 6 servings

12 small zucchini
3 tablespoons olive oil
10 teaspoons minced garlic (or 10 cloves)
2 cups whipping cream
1 cup fresh grated parmesan cheese
1/4 to 1/2 cup white wine (to taste)
salt and pepper to taste

cut long strips of zucchini ribbons with vegetable peeler by starting at the top of each zucchini and peeling down the length of it. turn after each peel to get all of the green skin first and keep peeling until you come to the center portion with the seeds. cut eat center portion in half

add 2 tablespoons olive oil to skillet over medium-high heat. add zucchini.

saute for 3 minutes, regularly turning the 'noodles'. immediately remove from heat (if you overcook them, they will become soggy).

in saucepan, saute 1 tablespoon olive oil and garlic. add whipping cream. turn heat to high and bring conternts to a boil, stirring constantly. reduce heat to low and simmer for 10 minutes.

remove from heat and season with salt and pepper. add cheese and wine. stir until smooth. toss with zucchini ribbons. add parsley and a bit more parmesan cheese for garnish.

menu planning 2/13-2/19

another week of not sticking to the plan. sigh. hopefully this week will be better!

sunday - chicken in lemon-butter sauce
sweet potato
sliced bananas and granola

monday - tequila honey lime shrimp-n-chicken in avocados
rice, zucchini and corn salad
watermelon
chocolate lava cake
*linking to www.orgjunkie.com for meal planning monday*

tuesday - taco salad
green and wax beans
baked apples with honey and creme fraiche

wednesday - leftovers

thursday - veggie fish chowder
crackers and cheese
steamed broccoli
blueberries

friday - egg, potato and cheese 'hot pockets'
salad with raspberry vinegarette
grapefruit with sugar

saturday - pork and potatoes with tomato relish
chorizo-spinach stuffed mushrooms
asparagus
apricot halves with cinnamon ice cream

sunday - blt's
cold pasta salad with red peppers, pepperoni and goat cheese
blood oranges

menu planning 2/6-2/12

last week did not go as planned. not. at. all. starting with monday and continuing through the superbowl (which i completely spaced when making my menu). oops! some weeks are just like that. :) anyway, i added those selections back into the rotation so we'll be seeing them again sometime in the future. keep yer eyes peeled, matey. arrrrg! (said in my best pirate voice. which, admittedly, is not that great.) anyway, this week.

sunday - baked teriyaki salmon
mango coconut rice
steamed cauliflower, broccoli and carrots with garlic butter
stawberry shortcake

monday - lina's laughing cow beef and mushroom stroganoff
spinach artichoke dip with chips
string cheese
canteloupe
*linking to www.orgjunkie.com for meal planning monday*

tuesday - eat out at chipolte

wednesday - chicken pot pie
carrot cake salad
spring mix with cucumbers, golden raisins and feta
blueberries

thursday - corn and spinach enchilettas
green beans
honeydew melon

friday - lemon muenster pizza sandwich
spring mix with blue cheese and pecans
yogurt
pineapple

saturday - leftovers

sunday - chicken in lemon-butter sauce
sweet potato
sliced bananas and granola

lemon muenster pizza sandwich

you will need: bread knife, cookie sheet, pizza cutter
yields 4 servings

2 submarine sandwich rolls (the 6 inch kind)
8 tablespoons pesto
spinach
1 beefsteak tomato, diced
8 slices muenster cheese
lemon juice

preheat oven to 350 degree.

split rolls in half and place separately on cookie sheet. top each roll with 2 tablespoons pesto, chopped spinach, tomatoes and 2 slices cheese.

bake 10-12 minutes. turn oven to broil and brown cheese 1-2 minutes.

remove from oven and cut crosswise into triangle shape. squirt lemon juice on top, to taste.


**print grocery list

menu planning 1/30-2/5

sunday - pasta fagioli (pasta, beans, sun-dried tomatoes, onions, spinach)
roasted cauliflower
raspberries and blackberries

monday - eat out at panera bread
*linking to www.orgjunkie.com for meal planning monday*

tuesday - beefy bagel sandwich with provolone
corn
peaches
ice cream with hot fudge

wednesday - creamy potato soup
cambozola and rosemary crackers
salad with tomato, cucumbers and almonds
kiwi

thursday - leftovers

friday - fried egg sandwich with pickles and american cheese
skillet potatoes with onions and peppers
apples in caramel sauce with granola

saturday - double parmesan chicken cutlet salad
spaghetti squash
peas
green grapes

sunday - baked teriyaki salmon
mango coconut rice
steamed cauliflower, broccoli and carrots with garlic butter
stawberry shortcake

menu planning 1/23-1/29

sunday - alfredo fish tacos
cajun rice with black beans and avocados
apples

monday - italian carnita burritos
mushroom, parsley and parmesan salad
lemon dream fruit salad
*linking to www.orgjunkie.com for meal planning monday*

tuesday - ham and bean soup
crusty bread
mixed veggies in balsamic vinegar and feta
yogurt, granola and blueberries

wednesday - pasties
salad with bacon bits and shredded cheddar
cherries

thursday - provolone, cucumber and red pepper bagel
celery with peanut butter
papaya

friday - turkey and mozzarella meatball sub
asparagus rolls
applesauce with toasted marshmallows

saturday - leftovers/eat out

sunday - pasta fagioli (pasta, beans, sun-dried tomatoes, onions, spinach)
roasted cauliflower
raspberries and blackberries

menu planning 1/16-1/22

crazy to think i've been posting my menus online for a year! thank you to my followers and all the people that stop by! :) i love hearing feedback from you so please leave a comment and let me know what you think!

sunday - tatortot casserole
spinach salad with sun-dried tomatoes, shredded carrots and feta
yogurt
honeydew melon

monday - shredded barbeque chicken
mashed potatoes
green beans with bacon and onions
watermelon, kiwi and oranges salad
hawaiian sweet rolls with cinnamon-honey butter
*linking to www.orgjunkie.com for meal planning monday*

tuesday - meatless spaghetti
zucchini fries
cottage cheese
peach brushetta

wednesday - eat out at namiko's

thursday - old-fashioned beef stew
cheese muffins
mixed greens with sliced pears, dried cranberries and toasted walnuts in a raspberry vinaigrette
string cheese
chips and salsa

friday - leftovers

saturday - pepperjack-portobello mushroom burgers
broccoli with toasted pistachios
creamed corn
pineapple upside down cake

sunday - alfredo fish tacos
cajun rice with black beans and avocados
apples

pepperjack-portobello mushroom burgers

you will need: sharp knife, medium skillet, spatula, cookie sheet, butter knife
yields 6 servings

6 large portabella mushroom tops, sliced
6 pepperjack cheese slices
6 wheat buns
2 tablespoons olive oil
6 teaspoons A1
salt and pepper to taste
butter

turn on broiler. place the mushrooms into skillet over medium heat. drizzle with oil, turning to coat evenly. salt and pepper to taste.

saute for 5 to 8 minutes or until tender. turn heat down to low and add cheese slices. let cheese melt slightly, about 2 minutes. remove from heat.

open hamburger buns and lightly butter. place under broiler until lightly browned and crispy.

place 1/6 portobello mushrooms on top of bun, cheese side up. top with 1 teaspoon A1 sauce and other bun half. serve immediately.

menu planning 1/9-1/15

sunday - wheat berry chili
cucumbers in sour cream with paprika
nutella banana wontons

monday - smoked pork shoulder (trying out new smoker hubby got for christmas)
ranch potato salad
bacon-cranberry brussel sprouts
pears
*linking to www.orgjunkie.com for meal planning monday*

tuesday - oatmeal with pumpkin butter and granola
scrambled eggs with mushrooms, red peppers and pepperjack cheese
baked apple with cinnamon and red hots

wednesday - crab, corn and tomato salad with lemon-basil dressing in wheat pitas
broccoli and almond slaw
strawberries

thursday - leftovers

friday - chicken enchilada soup
guacamole and chips
pineapple

saturday - eat out at macaroni grill

sunday - tatortot casserole
spinach salad with sun-dried tomatoes, shredded carrots and feta
yogurt
honeydew melon

menu planning 1/2-1/8

sunday - halibut over angelhair pasta with asparagus, olives and tomatoes
grilled corn with romano
raspberries in whipping cream

monday - turkey and gouda sandwiches with green pepper slices
green beans
string cheese
oranges

tuesday - broccoli and fontina cheese soup
garlic bread
sauteed mushrooms
sliced apples with peanut butter

wednesday - garlic lime pork loin
yukon gold potatoes
cooked carrots
cottage cheese
kiwi

thursday - seared scallops with cauliflower, browned butter and basil (recipe from fine cooking)
cheddar jalapenos with chipolte raspberry sauce
zucchini and black beans
pears

friday - leftovers

saturday - goulash
salad with feta, red onions and creamy italian dressing
blue raspberry jello
green grapes

sunday - wheat berry chili
cucumbers in sour cream with paprika
nutella banana wontons