STYLETHREAD -- LET'S TALK SHOP!

Members Login
Username 
 
Password 
    Remember Me  
stylethread site home page -> stylethread forum -> food & dining -> menus- week of 3/4
Post Info TOPIC: menus- week of 3/4
ILoveChoo


Hermes

Status: Offline
Posts: 5131
Date:
menus- week of 3/4
Permalink Closed

I just planned mine out and did the shopping, so I figured I'd start the post:

whole wheat spaghetti with meatballs and garlic bread (simple, but DH and I have both been craving it)
tuxedo meatall soup (chicken base with chicken meatballs, tomato, escarole, basil, and bowtie pasta)
taco bake
pumpkin polenta topped with chicken chorizo and black beans
singapore noodles with shrimp
turkey pastrami reubens with oven fries



__________________
"Life's too short to wear ugly shoes."

My recipe blog: healthy-delicious.com
Kincali


Dooney & Bourke

Status: Offline
Posts: 656
Date:
Permalink Closed

Hey Choo,

Do you have a recipe for the soup?

__________________

Bastet


Kate Spade

Status: Offline
Posts: 1425
Date:
Permalink Closed

Not eating in much this week. Last night I made ground beef goulash. I go the recipe off the Racahel Ray website but I embellished it a lot.
Tonight: stirfried chicken and veggies in lemony-pepper oyster sauce with asparagus and orange salad
Friday: I am going to attempt proscuitto cheese stuffed chicken with champagne cream and red pepper sauce from my wine cookbook. It looks really ambitious so I have a frozen pizza on hand in case it turns out to be inedible. 

Oh, and 1000th post, go me!

__________________
littlebean


Kate Spade

Status: Offline
Posts: 1200
Date:
Permalink Closed

Oh my goodness, Bastet, I made ground beef goulash this week from Rachael Ray, too!  It is such a comfort food to me.  Since I made a ton of it, I'm eating it for leftovers.  Tonight I'm going to be boring and put some seasoned chicken breasts on the George Foreman with brown rice and broccoli.

__________________
Elle


Hermes

Status: Offline
Posts: 7139
Date:
Permalink Closed

Heh, you ladies are much more with it that I this week!  We're scraping the bottom of the barrel so I have to go to the grocery store tomorrow - I've gotta get my bum in gear because my intention is to go there straight after dropping Mr. Elle off at work ... at 6:30 am .

For what's left of this week:
Sweet potato & black bean burritos (didn't get made last week, so here it is!)
Pulled pork sandwiches (slow cooker)

Hmmm, maybe falafel?

__________________
To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment ~ {Ralph Waldo Emerson}
Suasoria


Chanel

Status: Offline
Posts: 3120
Date:
Permalink Closed

I'm impressed with all of you since I so rarely have a meal planned in advance.

Usually dinner at my house is based on that show "Iron Chef." I come home from work, look in the fridge, find a mystery theme ingredient, and figure out what to do with it. And it has to happen as quickly as possible.

The theme ingredient is most often whatever's about to go bad if it isn't eaten soon...



__________________
ILoveChoo


Hermes

Status: Offline
Posts: 5131
Date:
Permalink Closed

fairlight wrote:

Hey Choo,

Do you have a recipe for the soup?
2t. olive oil
1 onion, chopped
2 cloves garlic
6 c. FF, low sodium chicken broth
1 large can tomatoes (Italian seasoned work great)
1 cup small pasta (I like bowties)
1 pound ground chicken
1/4 c. egg substitute
1/3 c. bread crumbs
1 bunch chicory, chopped
1/4 basil, chopped
6T fresh parmasan cheese

In large pot, heat the oil and sautee the onion and garlic. Take half the onion out and put it into a bowl. Add broth, tomatoes (undrained), and pasta to pot. Bring to a boil.
Meanwhile, add chicken, breadcrumbs, egg, cheese, and salt and pepper (to taste) to the reserved onion. Mix well and form into meatballs (I usually make about 12 big ones because I'm impatient). Add the meatballs to pot and simmer until cooked through. Add chicory and basil, and heat until wilted and dark green.

Makes 6 (filling!) servings. Approx: Calories: 330, Fat: 9g, Fiber: 4

 



__________________
"Life's too short to wear ugly shoes."

My recipe blog: healthy-delicious.com
relrel


Marc Jacobs

Status: Offline
Posts: 2065
Date:
Permalink Closed

Elle wrote:

Pulled pork sandwiches (slow cooker)


Hey, Elle...do you have a recipe for the pulled pork? Also, do you use butcher meat or prepackaged stuff? Just wondering what exactly I would tell the butcher guys what sort of meat I need... Thanks!



__________________
"But I want you to remember, I intend this breast satirically." Susan from Coupling

http://qtipsandmammoths.blogspot.com/
ILoveChoo


Hermes

Status: Offline
Posts: 5131
Date:
Permalink Closed

relrel wrote:

Elle wrote:

Pulled pork sandwiches (slow cooker)


Hey, Elle...do you have a recipe for the pulled pork? Also, do you use butcher meat or prepackaged stuff? Just wondering what exactly I would tell the butcher guys what sort of meat I need... Thanks!



 I'm interested in this too. I'm craving pulled pork like crazy, and I've never made it before.



__________________
"Life's too short to wear ugly shoes."

My recipe blog: healthy-delicious.com
Elle


Hermes

Status: Offline
Posts: 7139
Date:
Permalink Closed

ILoveChoo wrote:

relrel wrote:

Elle wrote:

Pulled pork sandwiches (slow cooker)


Hey, Elle...do you have a recipe for the pulled pork? Also, do you use butcher meat or prepackaged stuff? Just wondering what exactly I would tell the butcher guys what sort of meat I need... Thanks!



 I'm interested in this too. I'm craving pulled pork like crazy, and I've never made it before.


Honestly, there's hardly even a recipe it's sooooo simple!  Buy a pork shoulder (I get a boneless one), trim off any big pieces of fat - there shouldn't be too many because it's a pretty lean cut of meat.  Toss in slow cooker, along with one thinly sliced onion and a bottle of your favority BBQ sauce (TJs has good ones).  You can add a bit of worchestershire sauce, A1, salt, and pepper if you like at this point but it's not required.  Just keep in mind that the slow cooking intensifies the pepper quite a bit, and if you have a large cut you may need to add a bit of water.  Cook on low for 6-8 hours, shredding the meat 4-5 hours in so it can soak up the BBQ sauce.

I've done with frozen chicken breasts before too and it got rave reviews!  You could easily do the same thing with pork chops, beef roast, ribs, etc, too .



__________________
To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment ~ {Ralph Waldo Emerson}
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.
stylethread site home page -> stylethread forum -> food & dining -> menus- week of 3/4
Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse 		Powered by ActiveBoard