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Sunday, February 25, 2007

Week 5 Menu

Chicken Piccata
– Mashed Potatoes
– Veggie or Salad

Corn Cake Toppers

Spaghetti Pomodoro
– Salad
– French Bread… or should that be Italian?

– Leftover Night

Margherita Pizza
– Salad

– Hamburgers
Grilled Fries
– Carrots and dip

– Beef Stroganoff & Egg Noodles
– Veggie
– Rolls


  1. 1

    What a great menu! I will definitely be checking back to see what you are cooking and get some ideas!

  2. 2
    Emily Wignall

    Hey Jane! My mother-in-law is coming into town today, and staying the entire week. So…my menu is food I can make quickly, so I can spend time with her.

    Grilled Chicken Tacos
    Homemade corn salsa

    Garden Salad

    CousCous Salad
    Green Beans

    Pepperoni Pizza
    Garden Salad

    Mother-In-Laws Choice!


    Your Spicy Orange Chicken!

  3. 3

    Hi Jane! Okay, I am finally on board. This week will definitely be possible due to help from my good friend Dream Dinners. We are celebrating two birthdays next week (my sweet husband and my darling youngest) and I want to make this week as calm and pain-free as possible to get ready for next week. I love celebrating birthdays–such fun! Anyhow, here is my menu:

    Cornbread muffins

    Chicken with Tex-Mex Chile Sauce
    Tortillas and Rice

    Pecan Crusted Pork Chops
    Wild Rice Pilaf

    Leftovers Night
    (also known as Enrichment)

    Beef Stroganoff & Egg Noodles
    Fruit salad

    Beef Kabobs with Thai Ginger Sauce
    Asian Sesame Noodles
    Stir-Fry Sugar Snap Peas

    Tilapia with Lemon and Dill Sauce
    Rice Pilaf
    Cooked Carrots

  4. 4
    The McCulloch Family

    I love food and meal planning! Here is what we are having.

    Tortellini with basil marinara
    Caesar Salad

    Philly cheesesteak sandwiches
    (it’s bookclub)

    Veggie Fajitas
    Yellow rice & black beans

    Chicken Noodle soup
    Homemade wheat bread

    Chicken caesar pitas
    Winter Salad

    Garlic and parsley hearthbread
    Roasted chicken and veggies
    Marinated brie
    Chocolate hazelnut cake
    (It’s my sister’s birthday)

    I love how you have your recipes available on your site. I have been trying to get all mine up on mine but it is a long, slow going process

  5. 5

    This isn’t exactly a menu, but two new recipes I tried last week out of the Real Simple magazine and absolutely loved!

    Quesadilla Pie:

    1 10-ounce can green or red enchilada sauce
    1/4 cup heavy cream
    4 8-inch flour tortillas
    2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
    1 3 1/2- to 4-pound rotisserie chicken, shredded
    1/2 small red onion, finely chopped
    1 zucchini, quartered lengthwise and thinly sliced
    1 cup salsa
    1 avocado, diced
    1 cup fresh cilantro leaves

    Heat oven to 400° F.

    In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.

    Tip: For a vegetarian version of Quesadilla Pie, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.

    Yield: Makes 4 to 6 servings

    Indian Spiced Chicken:
    1 1/2 pounds boneless, skinless chicken thighs
    1 1/2 teaspoons kosher salt
    1/2 teaspoon black pepper
    1 tablespoon olive oil, plus more for the dish
    1 medium yellow onion, thinly sliced
    2 carrots, diced
    1 clove garlic, finely chopped
    2 1/4 cups low-sodium chicken broth
    1/4 teaspoon ground cinnamon
    1 tablespoon finely grated ginger
    1/2 cup plain whole-milk yogurt
    1/2 cup golden raisins
    1/2 cup toasted almonds, chopped
    1 cup basmati rice
    6 to 12 sheets phyllo dough, thawed (optional)
    4 tablespoons butter, melted (optional)

    Heat oven to 400° F.

    Rinse the chicken thighs and pat dry. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

    Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate. Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute. Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken. Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole.

    If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.

    Yield: Makes 4 to 6 servings

    I read online in some reviews that you could omit the heavy cream from the quesadilla pie and it still turns out great (although it was obviously tasty with the cream). I’m planning on adding in some corn and maybe black beans next time I make it.

    For the spiced chicken, maybe this is obvious, but I added uncooked rice and it didn’t seem to cook all the way through, so I think you’d probably want to use cooked rice. Even with the rice being too chewy (even crunchy in parts) it was still delicious!

  6. 6
    Jane Maynard

    yum, yum everyone! funny, I have book club tuesday night too! 🙂 I’m glad you’re enjoying the recipes – I recently imported all of my recipes on my computer and it is wonderful… took awhile, but very worth it, especially with a computer in the kitchen now. I recommend it! thanks everyone!

  7. 7
    Jane Maynard

    megan – glad you tried those RS recipes… I was just looking at them and will now try them myself – thank you!

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