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Sunday, February 18, 2007

Week 4: Yum…

Last week’s caprese salad was delicious. My friend Adrianne was saying that she and her mom add pasta to make it a pasta caprese salad (serve cold or warm – she said cold is better). That sounds awesome… something to try one day for sure!

Song of the Week: Let Go by Frou Frou. I’m sure other songs from the Garden State soundtrack will pop up… I just don’t get sick of that CD. I really enjoyed this song this week… and it always reminds me of the last scene of that movie – the song was perfect.

Thanks to Emily and Margo for posting their menus last week!! You’ll see I did some stealing, and will continue to do so!

Everyone else – please post your menus! You don’t need to worry about recipes if you don’t have time… just put up a quick post with your meals for each night. If you don’t start sharing menus, I’ll be forced to post fake menus associated with your names… for instance, I hear Adrianne is doing corn dogs every night this week… and we all thought she was such a good cook.

Quick Note: I’ve split up the recipes into 3 categories. Also, if I’ve posted a recipe for an item on the Repertoire, it will link to the Recipes page. Hopefully this is all helpful!


  1. 1

    You’re so funny Jane! Corn dogs? I’m going to have to find a corn dog recipe just for you! Do you still have that tater-tot casserole recipe that you always make? So here’s the menu…. Do I get anything for posting first?

    Quiche, green salad and steamed veggies (stole the quiche idea from you!)

    Grilled lemon chicken, creamy pesto pasta with fresh tomatoes

    Stuffed green peppers, cauliflower and green salad

    The best lasanga in the world, tomato & cucumber salad, multigrain baguette


    Pizza margherita, zucchini & chicken salad (so good)

    Fish tacos, cabbage slaw w/lime, black beans, guacamole, and chips

  2. 2
    Jane Maynard

    yea! adrianne posted! I guess my libel program just might work…

    adrianne – your prize for first post is my great appreciation – just what you wanted, I’m sure. THANK YOU for your menu!

  3. 3

    Okay Jane, I finally made it here. I’ve got a couple questions . . . a) who has the lime and honey grilled salmon recipe? It sounds delicious! b) what do you do with all your leftovers? with only 3 of us I find that I only cook about 4 times a week (or 3) because we always have so many leftovers . . . c) what day do you shop? do you plan your meals on Sunday for the week and then shop on Monday?

    oh how I miss Trader Joe’s – I hear if only Utahns drank wine then Trader Joe’s would franchise here. oh well . . .

  4. 4
    Jane Maynard

    so, get drinking! 🙂

    a) I will add the lime and honey grilled salmon recipe to the recipes page tomorrow!

    b) we must eat more than you guys. just kidding… well, we usually have 1 or 2 leftovers nights… plus nate takes leftovers for lunch a lot.

    c) and you’ve got it… I plan on Sunday and then shop Monday morning! actually, this blog has really helped me stay on that schedule, which has been really nice for my sanity.

    look for that recipe tomorrow! 🙂

  5. 5

    Monday: Spaghetti, salad, bread

    Tuesday: Hoppin’ John, Baked Brown Rice, salad again

    Wednesday: Eating out (by necessity not choice)

    Thursday: Shrimp Scampi, fettucini noodles, brocolli w/butter

    Friday: Slow Cooker Chicken Wings, green beans, mashed potatoes

    For the spaghetti, just a jar of organic sauce with 0.5 pound lean ground beef.

    For the Hoppin’ John, I just cook frozen blackeye peas with chopped onion, lots of dried crushed red pepper in chicken broth until thick and soupy. Baked Brown Rice is 1 cup brown basmati in 2.25 to 2.5 cups boiling water with 2 chicken boullion cubes and a slice of butter covered tightly and baked at 375 for one hour.

    For the Slow Cooker Chicken Wings, just a package of frozen wing drummettes cooked in the crock pot with 0.5 cup chicken broth, 0.5 cup hot sauce and sprinkled with a half packet or so Ranch salad dressing mix. Remove from crock pot and broil to crispy them up, they’re pretty gross looking if you don’t brown them.

    This is for my husband and me and our five year old son. We have the leftovers for lunch.


  6. 6

    Love the pics for the caprece. Very nice.
    Menu this week (I’d give recipes but I’m not cooking– and no, neither is Dave).
    Pork tenderloin in orange sauce, spinach salad with candied almonds and mandarin oranges, and braised carrots on the side
    Sushi! (looks relatively easy to make really– especially if you stick with California rolls)
    Curried chicken meatballs with braised carrots and a side of rice. will try to get this recipe for you– sooo good.
    Pizza Rolls–yum yum and leftovers
    Spaghetti Pomodoro– make sure to not overcook spaghetti. Get fresh tomatoes, a ton of garlic, some salt, and let it simmer. At the last, throw in a whole bunch of basil. Serve immediately. We love to eat Spaghetti with fresh sliced cucumbers drenched in balsamic vinegar and a baguette broiled with butter and garlic and parmesan cheese.
    Sunday– who knows!

  7. 7
    Jane Maynard

    man, everyone’s menus look delectable! can’t wait to start stealing these ideas…

  8. 8

    Hey Jane,
    Haven’t planned my menu yet. BUT, last night I made Thai Stir Fry. A recipe I thought of on my own. The sauce was from Trader Joe’s. I went to Ranch 99, Asian grocery to get Thai Noodles, only 79 cents! I also bought bean sprouts, cilantro, shredded papaya, ginger, and scallions. I diced up some chicken and stir fried that then added all the veggies. After they cooked together for a few minutes, I added the sauce, then topped them on the rice noodles. It was delicious! Light and flavorful.

    The lime salmon recipe looks absolutely divine. I will have to try it! And your pics, they are wonderful!

  9. 9
    Jane Maynard

    I saw that Thai sauce at TJs a few weeks ago… I’ll have to give it a try – sounds good!

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