MONDAY:
- Pot Roast
- Mashed Potatoes
- Banana Squash
TUESDAY:
- Chicken a la King
- Rice or Egg Noodles
- Carrots
WEDNESDAY:
- Leftovers
THURSDAY:
- Lentil Soup
- French bread
FRIDAY:
- Eat out
SATURDAY:
- Grilled Hamburgers
- Baked french fries
- Carrots and dip
SUNDAY:
- Crepe night - for dinner and dessert!
- Spinach salad
Posted by Jane Maynard at 12:20 pm
Categories: Menus
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Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
My latest post: Embrace the crazy!
hello. tell me I am not the only one who’s weekly menu looks like this. It’s that kind of week.
Monday: cold cereal
Tuesday: Sonoma Chicken Salad
Wednesday: chips and salsa
Thursday: leftover chicken salad
Friday: finish off that chick salad
Saturday: order pizza?
Oh yeah, here’s the recipe for the chicken salad. It’s a whole foods recipe I’ve heard good things about. Let’s hope its good since I am eating it 3 times this week
Dressing
1 cup mayonnaise
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds
sea salt, to taste
ground pepper, to taste
Salad
2 lb boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be prepared up to 2 days ahead.)
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Comment by Holly Dart — May 20, 2007 @ 9:27 pm
Mmmm, that chicken salad recipe sounds good!
Monday- Baked Eggplant Parmesan with penne and salad
Tuesday- Turkey Caesar Burgers with Garlicky Roasted Asparagus
Wednesday- Stuffed Poblanos with black beans
Thursday- Lemon Pepper Trout with brown rice and a veg. Leftover asparagus? Broccoli? Mixed veggies?
Comment by Jessica — May 21, 2007 @ 7:23 am
We are going out of town this week so we’ll see how the beginning of the week’s meals go…
Monday-
lasagna
caesar salad
Tuesday-
BLTs
fruit & yogurt
Wednesday-
simmer sauce
Chicken piccatta with TRADER JOES
glazed carrots
crusty bread
Comment by Jenny — May 21, 2007 @ 9:02 am
I haven’t posted my menu in awhile - here it goes!
Monday
Kitchen Sink Quesadillas - these really should have a different name - the kitchen sink title kind of grosses me out. Maybe it’s just me. I would suggest oven-baked quesadillas!
Tuesday
Sweet & Sour Chicken w/ brown rice
Wednesday
potato, egg, basil frittata
fruit salad
Thursday
Grilled Chicken Caesar Salad
Friday
Grilled steak sandwiches
chips
corn on the cob
Comment by Emily Wignall — May 21, 2007 @ 1:40 pm
you’re so right, emily - why are those quesadillas called that? they should just be called YUMMY quesadillas, or maybe THE BEST quesadillas.
Comment by Jane Maynard — May 21, 2007 @ 3:54 pm