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!