Jan 25 - 31

After my friend posted her menu last week, I suddenly realized I forgot to post mine! Sorry about that. We did have a highlight new meal last week - Crock Pot Braised Short Ribs. It was so easy and so tasty and gave us plenty of leftovers. Yummy!

On to this week!

Chili and Cornbread

Tofu Stir Fry

Chicken and Spinach Alfredo with French Bread

Roast Turkey Breast, Mashed Potatoes and Veggies

Spanish Beef and Rice

Stuffed Poblano Peppers using left-over Spanish Beef and Rice

Jan 11 - 17

The only new recipe from last week was the Italian Wedding Soup and it worked out great. The only down-side was the orzo soaked up most of the broth for our leftovers. It still tastes good, but not really soup-like anymore. Definitely a nice light, but warming winter meal.

Here's this week's plan:

Cranberry Muffins for Saturday breakfast

Pan-Fried Spinach Ravioli

Pepperoni Pizza Puffs (roll-over)

Chicken Tacos (using leftover roast chicken)

Tofu Stir Fry

Chili and Cornbread

Reuben Sandwiches with Chips and Fruit

Eggs and Potatoes

Let's start with some reviews this time. The Mexican-sytle Quinoa was a big hit with everyone. The kids didn't even question it and dove right in. The Baked Ziti was just ok for me. Nothing too special worth trying again. We did get a decent amount of leftovers out of it, though :)

On to this week. We have a couple of nights with dinner plans so it was an easy menu-making week for me :)

Spinach Salad with Warm (Turkey) Bacon Dressing

Chili with Cornbread

Chicken and Gnocci Soup

Swedish Meatballs and Mashed Potatoes (thanks to an Ikea run!)

Creamy Green Chilie Enchiladas with Spanish Rice (using leftover roast chicken!)

Nov 2 - 8

I guess I must be back in the swing of things because tonight's menu-making process was agonizing! It's supposed to be much cooler this week so I can finally pull out some soups/stews/chilies with more enjoyment. :)


Mexican-style Quinoa (see recipe below)

Creamy Baked Ziti

Chili and Cornbread

Roast Chicken and Veggies (again, for company)

Chicken Fajitas (using leftover chicken)

Broccoli Cheddar Soup and Sandwiches

Mexican-Style Quinoa

1tsp cumin

1T olive oil

juice of 1 lime

1/4 cup cilantro

1/2tsp minced garlic

1 cup chopped green bell pepper

1 cup diced tomato

1 cup black beans

1 cup rinsed quinoa, cooked according to package

Sliced avocados

Chop veggies and combine all ingredients while quinoa cooks. Add quinoa to veggie mix and chill for 15 min. Serve with avocados.

Sept 28 - Oct 4

Nothing to report tonight - too tired from our camping trip :) Thanks to my friend Sarah for posting her menu to get me started tonight!

Chili and Cornbread

Tofu Stir Fry

Cheese, Crackers and Fruit

Mac 'n Cheese with Cauliflower

French Dip Paninis with Broccoli Cheese Soup

Steak, Potatoes and Veggies

Steak Quesidillas with Carmalized Onions

Feb 15 - 21

Well...we finally got around to having the Chicken and Cherries recipe - it was delicious! I used cranberries instead of cherries, but still yummy. It could stand to be "saucier" so I'll have to remember that for next time.

I pulled out my trusty recipe binder for this week and made a menu in record time! It also helps that we have a couple of group dinners this week along with a date night for my Valentine and me :)

Orange Beef with Cilantro Rice

Swedish Meatballs with Mashed Potatoes and Veggies

Shahi Korma Chicken with Rice

Mexican Lasagna

Pizza

Chili and Cornbread

Jan 18 - 24

I have to toot my own horn for a minute here. I'm really getting the hang of roasting chicken/turkey! My father-in-law came up with a method for his holiday turkeys that leaves the meat - both white and dark - melting in your mouth. I decided to apply a similar technique to our chicken this last week and it was perfect!

Low and slow is the key. I prepped 2 whole chickens by stuffing each with 1/2 a head of garlic (sliced in half horizontally), 1/2 a lemon and a couple of sprigs of fresh rosemary. The outsides were rubbed with olive oil and seasoned with kosher salt and fresh ground pepper. I added about 1 can of chicken broth to the pan, but I later discovered this probably wasn't necessary. Cover the roaster and bake at 275 or 300 for about 4 or 5 hours. They're not "presentation worthy" (i.e. no dark crispy skin), but the flavor and juiciness more than make up for it. Making 2 at a time also allows for plenty of leftovers for another day - bonus! We love having roasted root veggies along side the chicken as well. With 2 chickens in the roaster and a small oven, I have to cook the veggies separately, but it's all worth the work and the wait.

On to this week...

Fish Tacos (see "C's" comment from last week for recipe)

Bacon and Kale Minestra

Uptown Down-Home Chili

Loaded Baked Potatoes

Chicken Pasta with Raisins, Pine Nuts and Rosemary (using leftover roast chicken)

Shrimp and Veggie Stir Fry

Pizza

Oct 19 - 25

We have a couple of roll-overs from last week after left-overs and a "find whatever you want to eat night" after getting home from our trip. One more "easy" week to get me through until my test is over then maybe I'll have motivation to cook again :)

Quesidilla Casserole

Tofu Stir Fry

BBQ Chicken & Pan Fried Potatoes (this was so yummy last week I had to have it again!)

Shepherd's Pie

Pizza

Chili