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Sunday, May 20

Week 17 Menu

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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

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5 Comments »

  1. 1
    Holly Dart

    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.

  2. 2
    Jessica

    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?

  3. 3
    Jenny

    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-
    Chicken piccatta with TRADER JOES :) simmer sauce
    glazed carrots
    crusty bread

  4. 4
    Emily Wignall

    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

  5. 5
    Jane Maynard

    you’re so right, emily – why are those quesadillas called that? they should just be called YUMMY quesadillas, or maybe THE BEST quesadillas. :)

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