What's for dinner

Monday - Taco Salad
Tuesday - Slow Cooker BBQ Beef + Corn from Farmer's Market and Tomato Salad
Wednesday - Grilled Chicken Skewers
Thursday - Truckee Thursdays means working until 8...soup, panini and watermelon
Friday - Off to a baseball tournament for the weekend...menu will include grilled burgers one night and fajitas and grilled shrimp tacos the next.  GO MUCKDOGS.

Menu Planning Monday

It is June 6 and still snowing in the high Sierra.  Not kidding.  Although my grill is covered with snow I just can't make another crock pot or soup or stew.  Can't do it.  It's grill time.


Monday - Chicken Tacos...using the leftover fried chicken from Sunday supper
Tuesday - Little League Baseball game then Grilled Pizza and Fruit Salad.  Berries are very abundant right now in our store.
Wednesday - The guys are off on a school overnight camping trip so it's popcorn for dinner for me :)
Thursday - Grilled Steak Fajitas.
Friday - Little League Baseball game then Grilled Feta Stuffed Burgers and grilled potato slices.

Let it snow.  The grill is hot. 

Menu Planning

It's mid January and time for some comfort food.

Sunday - Meatloaf, Twice Baked Potatoes and Curried Cauliflower
Monday - Meatloaf Sandwiches and Sweet Potato Fries, baked
Tuesday - Chicken, Mushroom and Wild Rice Soup and Spinach Salad
Wednesday - Grilled Golden Gate Sandwiches and Tomato or Butternut Squash Soup
Thursday - Grilled Pork Loin, Oven Roasted Potatoes
Friday - Pizza Night

Menu Planning First Monday of 2011

Welcome 2011.  What do you have in store for us?  Can't wait to find out.
It is back to school, back to a regular work week, baseball practice, board meetings and the general chaos that is our everyday life.  Not complaining though.
So here's what I am planning.

Monday:  Chicken Pot Pie Casserole...using oven roasted chicken from Sunday dinner
Tuesday: Spaghetti and Meatballs with salad
Wednesday:  Wild Rice and Chicken Mushroom Soup...recipe I've used before from Back of the House Cooking School
Thursday: Steak Fajitas
Friday: Meatloaf, Twice Baked Potatoes and Baked Beans + Pork Roast in the Crock Pot for BBQ Pulled Pork for the weekend

What are you in the mood to cook this week?

Merry Christmas and Happy New Year Menu Planning

After a series of indulgent meals for the past week - it is back to basics.

Monday: Taco Night
Tuesday: Four Cheese Macaroni and Cheese
Wednesday: BBQ Ribs in the Crock Pot
Thursday: Chili
Friday: New Year's Eve party at a friend's house...taking appetizers...think I will pick something out of one of the new cookbooks I received for Christmas.  :)

Menu Planning

Sunday - It is cool and rainy here today with a chance of snow that means soup. 
Baked Potato Soup.  I like this recipe from Cooking Light.
Monday- Baseball practice night means dinner around 8 pm so something fast and easy.  Spaghetti sauce and Trader Joe's meatballs with salad.
Tuesday - Beef Fajitas.
Wednesday - Dinner Out to celebrate my birthday week - Sushi.
Thursday - Pan Fried Hamburgers (or grilled if it's nice enough to grill out), Baked Potato and Sweet Potato Fries
Friday - Chicken and Pasta of some kind maybe Chicken, Artichoke Hearts and Lemons.

I also plan to throw some baking in this week.  Pumpkin muffins of bread for breakfast sounds good. 

Menu Planning

Running a little behind this week but catching up.  That seems to be a running theme lately.

Monday - Chili and Cornbread
Tuesday - Chicken Pot Pies and Green Salad
Wednesday - Spaghetti Sauce and Trader Joe's Meatballs
Thursday -  Pork Roast - Apples - Onions in Crockpot
Friday - Loaded - Stuffed Baked Potatoes
Saturday - My little boy turns 9 years old...Burgers on the grill for his party with Root beer floats and Grilled Steak and Mashed Potatoes for his birthday dinner
Sunday - Chicken and Noodles

Menu Planning

Tuesday - Grill marinated tri tip steak and baked fries
Wednesday - Pasta - not sure what kind yet
Thursday - soccer night - Hamburger/Green Bean/Mashed Potato Casserole this is kind of like a Shepherd's Pie but with my Mom's spin on it.  Browned ground beef and onion mix with a can of tomato soup, place in a casserole dish, top with green beans (I use frozen) and top the green beans with mashed potatoes or tater tots (my spin) and bake for 30-35 minutes on 350 degrees until bubbly, top with shredded cheddar for the last 5-10 minutes.
Friday - Pizza Friday - grilled pizza
Saturday - Oven Roasted Chicken and seasonal root vegetables - apple pie
Sunday - Chicken Pot Pies - Biscuits

Menu Planning

Back to school, fall in the air and football season - I love September.

Monday - Soccer game tonight so something fast - Chicken Fajitas in the Deep Covered Baker

Tuesday - Ginger Steak Salad by the Pioneer Woman - I am doing mine on the grill though

Wednesday - Chicken, Apples, Potatoes in the crock pot

Thursday - Hosting a Pampered Chef party: Curry Scented Butternut Soup, Caprese Pizza, Mini Carrot Cakes

Friday - Pizza Night - probably homemade

Menu Planning

It is finally summer in the high Sierra so I am thinking of ways to keep the kitchen cool.  That means outdoor grilling.

Here's my plan.

Monday - Grilled Pizza, again I know, we love them and they are great ways to eat all kinds of veggies
Tuesday - Farmer's Market Pasta - the farmer's market is back and I know tomatoes, eggplant and basil will be waiting from me tomorrow morning.  Grill the veggies and toss over your favorite pasta with a little oil and balsamic and snip the fresh basil. Toss in a few chunks of mozzarella for fun!
Wednesday - Grilled Flatsteak Fajitas
Thursday - Grilled Teriyaki Chicken and pineapple
Friday - Shrimp on the Barbie

Menu Planning

Happy end of May.  I have to remind myself that it is May because for the past week we've had snow and cold temperatures every day.  My peonies and crab apple trees are not impressed.  Here's hoping for warmer weather.

Monday - Beef Stroganoff
Tuesday - Grilled Orange Glazed Shrimp from Everyday Food
Wednesday - BBQ Pulled Pork Sandwiches - from the crockpot
Thursday - Homemade Spaghetti Sauce and Pasta
Friday - Grilled Burgers and Avocado Salad

Menu Planning

In between baseball games, baseball practice, traveling to see a client out of state and more baseball I have not kept up on my menu planning. This week I am back...

Monday - Cool & Crunchy Chicken Tacos from Pampered Chef Seasons Best Spring/Summer 2010
Tuesday - Grilled Burgers and Grilled Potatoes sliced thin and sprinkled with our favorite seasoning (John Henry Caribbean Sun)
Wednesday - Beef Enchilada Casserole - layers of taco meat, black beans, refried beans, onions, olives, green pepper, cheese and enchilada sauce, bake at 350 degrees for 30-45 minutes.  I am cooking for a friend who just had a new baby so double the recipe and it's dinner for a new Mom and Dad too.
Thursday - Grilled Steak Strips and Marscapone Mashed Potatoes
Friday - Skillet Lasagna

Menu Planning

Tuesday - It is snowing here today.  Yes, really.  So one more pot of Chili is on the cooktop. I am trying new Fire Roasted canned tomatoes I found.  We will see. 

Wednesday - BLT Pasta

Thursday - Roast Chicken and New Potatoes with steamed Broccoli

Friday - Cobb Salads

Sometime Friday I am making 300 mini cupcakes for our Church festival this weekend celebrating our new church building.  Vanilla Bean with Vanilla Frosting and Sprinkles and Chocolate with Pink Strawberry Frosting

Saturday - Truckee Little League Opening Day so let's have Grilled Burgers 

Sunday - Meatloaf, Cheesy Potatoes and Baked Beans (all learned in my Mom's kitchen) recipes to follow

Menu Planning Monday

Hummm...the forecast calls for a blizzard tomorrow and spring to return the next day with Easter and a camping trip in our plans for this weekend.  What a mixed bag this menu planner will be. 

Monday - Ground Beef Tacos

Tuesday - Crock Pot Beef Stew - I will post that recipe tomorrow

Wednesday - Chicken Caccitore a la Giada De Laurentis

Thursday - Leftover night

Friday - Eat out

We're headed to the coast to camp and Friday is travel day. The rest of the weekend including Sunday Easter Dinner is a joint effort by the talented women who are joining the campout.

Saturday - Slider Burger Bar

Sunday - Instead of a traditional Easter menu we're going coastal.  We're making a Cioppino type stew using crab, clams, fish fresh from the nearby harbor and adapting a recipe I found in Sunset.  I can't wait until Sunday. 

Menu Planning Monday 3-22-2010

Monday -  It's a mystery still but looks to be left over Skillet Lasagna from Sunday night
Tuesday - Beef and Noodles this was my favorite dish growing up.  I try to make it like my Mom did but some things just get lost in translation.  Hers is better.  But I am craving it, so here it goes. Place a nice roast in the crock pot and let it slow cook all day...maybe add some salt and pepper around noon.  For the noodles: combine 1 beaten egg, 2 Tbsp milk, 1/2 tsp salt and enough flour to make a stiff dough, about 1 cup.  Roll out the dough very thin on your counter.  Cover with a dish towel and let the noodles dry all day.  Remove the roast from the crock pot and shred it up, return to a pot on the stove and cover with the juices from the crock pot.  Add water if needed.  Bring to simmer.  Uncover the noodle dough, cut into 1 inch strips and add them to the simmering beef and broth.  Simmer until the noodles are cooked through.  Serve over mashed potatoes.  Yum.
I wish my Mom were here this week to make this for me.
Wednesday - Chicken Burgers  from Sunset Magazine
Thursday - Risotto with Peas, Asparagus tips and Bacon
Friday - French Dip Sandwiches with beef from the crock pot

Menu Planning Monday 3-15-2010

Monday - Taco Soup
Tuesday - Beef Broccoli from Foodtv Magazine
Wednesday - St Patty's Day party with friends - we're taking a side dish - I think Hot Artichoke Dip and Irish Car Bomb Cupcakes from Smitten Kitchen
Thursday - Skillet Lasagna 
Friday - Baked Chicken with grilled asparagus (totally in season and excellent right now)
Saturday - Crab Feed Fundraiser for Rotary Club
Sunday - Crab Enchiladas if I can buy and bring home any leftover crab

What are you making this week and how do you decide?  When do you decide?  When do you shop?

Menu Planning Monday or Tuesday 03-09-10

I oven roasted five large chicken breasts on the bone Sunday night.  And they happened to be on a killer sale so not only do I now have a great protein for my menu planning this week, it is budget friendly.

Monday - Shredded BBQ Chicken Sandwiches (using chicken from roasted breasts) and Broccoli Slaw
Tuesday - Pampered Chef Cheesy Chicken Chilaquiles (recipe below)
Wednesday - Spaghetti Sauce and Meatballs
Thursday - Grilled Flank Steak Fajitas
Friday - Breakfast for Dinner

Cheesy Chicken Chilaquiles
Ingredients:
1 1/2 lb (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro

12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)
Directions:
1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
Yield: 8 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)

Cook’s Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.

Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.

Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.

Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.

©The Pampered Chef, Ltd. 2009