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Post Info TOPIC: Menus week of 3/25
Elle


Hermes

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Menus week of 3/25
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Bacon-Mushroom fajitas
Thai red curry w/veggies & brown rice
WW Fettucine 'alfredo' w/ soy sausage & peppers
Crustless ham, cheese, and spinach quiche w/zucchini fritters
Stuffed shells w/pear and bleu cheese salad
Grilled portobello burgers

Ughhhhh, this grocery trip is going to cost a million dollars and I'm not looking forward to it at all!  I planned all our meals for next week and a couple to make and freeze for later too, because we're picking up our puppy next weekend and I don't anticipate alot of time to cook for awhile ......... hopefully everything we eat won't be from a box!



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Suasoria


Chanel

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Oooh, new puppy! Yay.

Tonight it's breaded seitan, mashed potatoes with baby garlic from the farmer's market, and a green salad. It's, uh, vegan comfort food.

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BargainQueen


Marc Jacobs

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Going the quick n easy route...Tonight is drumsticks, just seasoned I guess, potato salad and rice

Tuesday was leftovers from Monday

Wednesday: Pasta Salad Vinaigrette, Rice, and Crispy Parmesan Chicken


-- Edited by BargainQueen at 11:45, 2007-03-29

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jacks435


Kenneth Cole

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Tonight was black bean and corn flautas.  Tomorrow will be honey-Dijon marinated salmon with sweet potatoes and a salad. 

As for the rest of the week?  I might be borrowing some ideas from you girls :)



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janey831


Kate Spade

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Last night I made yellow squash, broccoli, red onions, mozarella quesadillas on ww w/ asparagus, tonight.....???

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ILoveChoo


Hermes

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no clue. i was away for work until today, and it looks like I'm workign through dinner all this week.

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Bastet


Kate Spade

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Rachael Ray goulash again (it turned out really well last time I made it!)
Red chicken curry w/ snow peas
Stir fry chicken with peppers and rice stick noodles with chili sauce
Big Salad with garlic cilantro dressing



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Aurora


Marc Jacobs

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Bastet wrote:

Rachael Ray goulash again (it turned out really well last time I made it!)
Red chicken curry w/ snow peas
Stir fry chicken with peppers and rice stick noodles with chili sauce
Big Salad with garlic cilantro dressing


Ooh this is my first time to peak into this thread and I can see it becoming addictive.  What is this goulash you speak of and the garlic cilantro dressing?

This week I made/am making:
Kabuli turkey pepperoni pizzas
Cilantro chicken sasauge with bow tie pasta noodles and chunky marinara sauce
Chicken drumsticks with gravy and herbed steamed veggies
shrimp casserole in the crockpot.  Will post recipe if its good.



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Bastet


Kate Spade

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Aurora wrote:

Ooh this is my first time to peak into this thread and I can see it becoming addictive.  What is this goulash you speak of and the garlic cilantro dressing?


The recipe for the goulash is here: http://www.rachaelraymag.com/recipe/32622/
I made a half portion since it looked like it was enough to feed a small army and it was still a bit much for hubby and I.  I also used only ground beef, and added extra celery, red pepper, and lots of extra paprika and dill. 

The garlic cilantro dressing is something from my Martin Yan book.
1/4 toasted pine nuts
1/8 cup cilantro leaves and stems
2 large cloves of garlic, quartered
1/8 tsp white pepper (use black if you don't have white, I think the only difference b/w the two is apperance)
1.5 tsp fish sauce (optional)
1.5 tsp sesame oil
1/4 cup rice vinegar
1/8 cup veggie oil

Mix all ingredients in a mini prep or in the blender.  It looks really creamy because of the pine nuts. 





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Aurora


Marc Jacobs

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Thanks bastet. I'll have to get the ingredients next time I'm at the grocery store. Question. Can you buy the pine nuts toasted or do you do this yourself? I have no idea about pine nuts. I'm assuming this is a whole foods item.

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Bastet


Kate Spade

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Aurora wrote:

Thanks bastet. I'll have to get the ingredients next time I'm at the grocery store. Question. Can you buy the pine nuts toasted or do you do this yourself? I have no idea about pine nuts. I'm assuming this is a whole foods item.

I don't shop at Whole Foods, too expensive! :P  I just get them in the "italian" section or the bulk aisle.  I've never seen them pre-toasted.  If you don't feel like sticking them in the toaster, I cheat by just heating a frying pan over the stove (no oil or anything in it) and then just heating them that way, shaking the pan every few seconds.  Works pretty well.

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jacL


Coach

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What I made/will make this week:

Chili-rubbed pork tenderloin with corn salad

Pulled BBQ chicken sandwiches in the slow cooker with baked beans

Asian beef skewers with chinese noodles and asparagus

Soy-honey tilapia (I have tried to make tilapia many different ways and I finally   decided that I just do not like it, so that was the last time) with sesame rice

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