Menu Banner

Sunday, March 21, 2010

Week 165 Menu

Nate and I went to the San Francisco Chocolate Salon yesterday at the Fort Mason Center in San Francisco. (I’ll be sharing some of our chocolate finds with you later this week!) When we were walking back to the car, this dog caught our eye. He was the perfect subject for a photo…not just because the whole scene drew me in for some reason, but the dog held completely still. His ear twitched, so we know’s real. I love this shot.

dog ft mason center web

I have just a few repeats from last week’s menu. Had to go with the flow a few days and things were changed up a bit.

Bean Tacos with sautéed bell peppers & onions

Pasta Primavera


– Leftovers

Frittata (thanks for the great frittata comments and links last week – I will definitely be using one of your recipes/tips!)

– Eat out

–  Pot roast w/mashed potatoes and a veggie

As always, I can’t wait to see your menus! And, as always, THANK YOU!


  1. Sun – Jane’s Pulled Pork sandwiches with cole slaw
    Mon – spaghetti
    Tue – leftovers
    Wed – Creole Chicken and Rice
    Thur – Pho Noodle Soup
    Fri – Chicken Pot Pie
    Sat – out of town

  2. 2
    Debbie Ward

    Sunday: carne asada tacos (left over from Saturday)
    Monday: soup & sandwiches
    Tuesday: grilled chicken & veges
    Wednesday: orange chicken and rice/carrots
    Thursday: take-out –
    We are off to Santa Barbara for the weekend – no cooking for me on Friday & Saturday – whoopee!!!

  3. 3

    Sun: leftovers
    Mon: venison steaks, steamed broccoli, pasta tossed in olive oil
    Tues: spinach/sausage stuffed shells, salad, homemade bread
    Wed: spicy honey chicken on the grill, roasted potatoes, green beans
    Thurs: leftover shells
    Fri: not sure — in laws are coming over for dinner.

  4. 4

    sunday – out for indian
    monday – roast chicken, green beans
    tuesday – leftovers
    wednesday – tuna steaks, salad
    thursday – steak
    friday – chicken
    saturday – out

  5. The frittata looks good! I’m searching for some good veggie recipes, too. I am loving the ones everyone has posted the last couple weeks!

    Sunday: Mahi Mahi and oven-roasted potatoes fries
    Monday: Lox and bagels
    Tuesday: Chicken BBQ Pizza
    Wednesday: Stuffed Peppers
    Thursday: Spinach and Chick Peas
    Friday: Leftovers.
    Saturday: Out.

  6. 6

    My meals are planned Friday-Thursday so here we go:
    Friday–Macaroni and Cheese
    Sunday–Pioneer Woman’s Chicken Spaghetti
    Monday–Mexican Chicken Lasagna
    Tuesday–Shredded Beef Au jus
    Wednesday–Venison Steaks
    Thursday–Flatbread tacos

  7. 7

    Did you try Amano chocolate? It is the best:)

    I am going to be in St. George for work this week so my eats will be interesting. I am not a fan of chain restaurants or eating out much so I am packing as much food as I can! Luckily my hotel has a fridge and microwave. The hubs is on his own:)

  8. Monday: Italian Crab Pasta Toss
    Tuesday: Sausage and Peppers Rustica and Salad
    Wednesday: Seared Shrimp Tacos
    Thursday: Cold Sesame Noodles with Chicken
    Friday: Chicken with Cream, Paprika and Onions and Mixed Veggies
    Saturday: Roast Pork, Potatoes and Corn
    Sunday: Left Overs

  9. sun: chicken torta with pistachios and capers
    mon: salmon with agave glaze / quinoa with pine nuts, garlic and raisins / steamed green beans
    tues: poached eggs over polenta and mushroom ragu
    weds: individual turkey lasagnas (rocco dispirito recipe – I am obsessed with his new book)
    thurs: leftovers
    fri: out
    sat: braised leg of lamb / crispy polenta cakes

  10. shredded pork tacos with tomatillo salsa, avocado, etc.
    orange beef and broccoli with soba noodles
    mushroom tarts with asparagus and carrots
    roast chicken, sweet potato fries, and salad
    and a mixture of leftovers

    I know we’re going to have a lot leftover shredded pork and I can’t decide whether I want to toss it in the freezer for later use or recycle it into another meal. Maybe chimichangas? And then I can freeze those. We’ll see!

  11. 11

    S: Pasta with Bolognese Sauce
    M: Linguine with Asparagus and Goat Cheese
    T: Spinach Salad with Raspberry Vinaigrette, Goat Cheese and Toasted Pecans
    W: Hamburgers and Sweet Potato Fries
    R: BBQ Chicken Pizza
    Fri & Sat: Out of Town for Girls Weekend!

  12. 12

    Sun.- went out on the way home from shopping (dangers of living in a rural area)
    Mon.- Meatless Monday: Cheese Tortellini
    Tues.- Sausage and Potato Soup (combined recipe from TWFD and Olive Garden’s Zuppa Toscana)
    Wed.- Steak Sandwiches
    Thurs.- Chicken Stew (freezer stash)
    Fri.- To Be Determined
    Sat.- Fend For Yourself

    I’m also making an Asian Slaw (for lunches) with Napa Cabbage, chives (from my garden!!! shocking for March in Maine), Sesame Ginger salad dressing, chow mein noodles, sliced almonds and toasted sesame seeds.

  13. 13

    Fri: French Toast w/ Strawberries +Sausage + Smoothies
    Sat: Hot Dogs + Chips + Fruit Salad {so fancy, right??}
    Sun: Italian Marinaded chicken + Roasted Asparagus + Biscuits
    Mon: Asian Chicken Salad
    Tues: Mac & Cheese + Tomato & Avocado Salad
    Wed: Choo’s Marindaded Chicken + Jasmine Rice + Salad
    Thur: (My birthday — taking the night off — husband in charge)

    Our menu with some of the recipe links are posted here:

    Thanks for such a fun and resourceful website! I’m such a fan.

  14. In no paticular order:

    English Muffin Pizzas
    Nachos Surpeme
    Sheppards Pie
    Pioneer Woman’s Quiche
    Either Fried Rice or Pasta something

    I’m off the hook for Friday (Progressive Dinner with some friends) and Sunday (going to my parents house to celebrate my Mom’s Birthday) so that’s nice. Also, yay for me, I’m finally commenting with my menu!! I’ve been wanting to for months but I’ve been so bad at planning ahead. I’m glad I finally did it!

  15. 15

    Sunday: Green Chile Chicken Enchiladas + Fruit Salad
    Monday: Leftovers + Green Salad
    Tuesday: Grilled Sandwiches + Tomato Soup
    Wednesday: Frozen Kashi Meals
    Thursday: Bean & Rice Burritos + Calabacitas
    Friday: Eating Out (Maybe Boudreaux’s)
    Saturday: (To be determined…)

    Also, we made the yummiest cinnamon rolls tonight!!

  16. I’m so stealing the bean taco’s tomorrow nite! thanks for the idea!
    and for the rest of the week…don’t hate me…but…we’ll be in…HAWAII! For 10 days!

    So i’ll think about a menu plan on the plane;-)

  17. 17

    Monday- Spinach and Artichoke Pasta with Chicken, Salad, Rolls
    Tuesday- Meatloaf, Cheesy Potato Cups, Green Beans
    Wednesday- Lasagna, Salad, Garlic Bread (half will go in the freezer)
    Thursday- I have dinner @ MOPS, leftovers for Dustin and KJ
    Friday- Annie’s Eats Chicken Tortilla Casserole, Black Beans, Guacamole (because we are addicted)
    Saturday- Out for Dinner in Tulsa
    Sunday- YoYo
    Sweet of the Week- Brownies with Ice Cream and Strawberries

  18. 18
    Erika B.

    I usually don’t cook meat, but I’m making dinner for friends with a new baby Wed.

    Sun-Leftover Vietnamese Take Out
    Mon-Taco Bell!
    Tues-Mac and Cheese, Broccoli and Blood Oranges
    Wed- Lemon and Herb Roasted Chicken, Garlic Mashed Potatoes, Green Beans with Pecans, Honey Roasted Carrots and Rolls
    Thurs-Something Frozen or Scrambled Eggs with Fruit and Spinach

  19. 19

    Sun – Out
    Mon – Flank steak, roasted squash & potatoes
    Tues – Soft tacos with leftover steak (if any) or beans & cheese & all the fixins
    Weds – Chicken & spinach ravioli, marinara, salad
    Thurs – Leftovers or breakfast for dinner
    Fri – Fish sticks, tater tots, cole slaw (been on the menu for 3 weeks now, lets see if we get those eaten–and out of my freezer!-this week)
    Sat – Not sure–maybe pork roast?

  20. Today was a holiday, so the honey cooked!! Woo hoo.

    Mon – Honey made sloppy joes and salad
    Tues – Pasta bake
    Wed – Green Risotto
    Thu -burritos…something with tortillas
    Fri – Lasagne
    Sat – Crock pot something with friends who are moving.
    Sun – Pizza(grubbing for some homemade pizza..yum!)

  21. 21

    Sunday: Braised Short Ribs – new recipe
    Monday: Chicken Parmesean
    Tuesday: Breakfast for Dinner
    Wednesday: Taco Salad
    Thursday: Chicken Lo Mein
    Friday: Homemade Pizza
    Saturday: Hot & Sweet Drumsticks – new recipe

  22. 22

    M: Osso buco-style chicken thighs with polenta and butter lettuce salad.
    T: Seasoned pork steaks, sautéed swiss chard, buttered noodles and applesauce
    W: Beef tacos with avocado and black beans
    Th: Apple sausage, roasted cabbage, baked beans
    F: Spinach lasagna with romaine salad
    S: Homemade pepperoni pizza
    Su: Roast chicken, crispy rosemary potatoes, asparagus

  23. 23

    -tacos with the fixings and rice
    -mini burgers chips and dip
    -manacotti and yeast rolls
    -bacon and cheese quesadillas
    -mini burgers and hot dogs again
    … Pretty easy week since we just got back from Disney!

  24. 24

    mon- Pork Chops and garlicky broccoli/rice
    tues- Mediterranean Beef Pitas
    Wed- Crunchy herbed chicken & mac-n-chz
    Thurs- black bean tacos
    weekend- fend for yourself!

    My first 3 days of recipes are from this week. trying out some new stuff.
    & thanks for the black bean taco idea jane!

  25. 25

    Things are up in the air this week, so not sure which day we’ll do what.

    -Baked black bean flautas, mexican rice, salad
    -Spaghetti, steamed broccoli, salad
    -Shrimp w/ whole wheat couscous and veggies, salad
    -Cayenne-rubbed fish w/ avocado salsa, roasted sweet potato wedges, salad

  26. 26
    Jenn E.

    Sunday- Spaghetti and Meatballs
    Monday- Homemade Pizza
    Tuesday- Quick or Out… Plans with Friends for the evening
    Wednesday- Baked Turkey Chimichangas
    Thursday- PW’s Baked Mac n Cheese
    Friday- Stuffed Baked Potatoes
    Saturday- Chicken Marsala
    Sunday- Out

  27. 27

    Sun – my husband BBQ’d but I didn’t want meat so me and the baby had broccoli and cauliflower quesadillas
    Mon – Chicken Marsala with pasta and snow peas
    Tue – Fried eggs with mushrooms and spinach over toast with asparagus (thank you, Jessica – I’m excited about this one!)
    Wed – Whole wheat penne with potatoes, rosemary and arugula
    Thu – Pasta with peas and ricotta
    Fri – Fridge cleanout chopped salad with sherry dressing
    Sat – Out

  28. 28

    I made Sausage and Potato Soup tonight (can’t believe I’m actually sticking to the menu as written!). I added vanilla extract and balsamic. It was super yummy! I used half and half instead of cream and the “secret ingredients” made it taste very rich. I also put torn fresh spinach in my bowl then added the soup (hubby does not like greens).

  29. 29

    Could you plz post the blk bean flauta recipe?
    Thanx ,

  30. 30

    Monday: WW Apple pancakes.
    Tuesday: WW Penne W/vegetable sauce & salad.
    Wednesday: Couscous & tomato salad on a bed of grns served w/ a side of kidney beans.
    Thursday: Garlic pasta, pan fried tilapia, olive focaccia, antipasto salad & broccolini medley.
    Friday: Cresent roll appetizers & salad.
    Saturday: Artichoke-Asparagus salad w/ bread or rolls .
    Sunday: leftovers.

  31. 31

    Here you go Nina. It’s a super easy recipe.

    Baked Black Bean Flautas w/ Creamy Avocado Sauce

    1 15 oz. can black beans
    8 corn tortillas
    cooking spray
    3/4 cup grated cheese, I use pepper jack
    1 7 oz. can La Costena Green Mexican Salsa
    1 avocado, seeded and scooped out of shell

    -Preheat oven to 400°F.
    -In a small bowl, mash black beans and their juice with a potato masher or a fork.
    -Spray a baking sheet with cooking spray (line it with foil first for easier clean-up). Heat the corn tortillas in the microwave for about 1 minute, wrapping them in a moist towel, until they are soft and pliable. Spray both sides of one tortilla with cooking spray. Spoon a few tablespoons of the beans down the center of the tortilla, and top with a sprinkle of cheese. Roll up the tortilla tightly, and lay, seam side down, on the baking sheet. Repeat with the remaining tortillas.
    -Bake for 10 to 15 minutes, until tortillas are crispy and slightly browned.
    -Meanwhile, puree the salsa with the avocado in a food processor until smooth. Serve the flautas topped with the Tomatillo-Avocado Sauce.

  32. 32

    This looks great!
    Thank you,

  33. I was so confused about what to buy, but this makes it unrdestadnbale.

Leave a comment