What's Cooking Week of May 21st?

[cniles]

Sorry guys! I looked to see if anyone had started this.... I got myself organized this afternoon - planning some new ones this week!

Friday
Homemade Pizza

Saturday
Lemon Garlic Chicken (grilled) - Gracie Cyber Kitchen CB
Grilled Veggies

Sunday
Garlic and Soy Grilled Pork Chops - South Beach Diet CB
Country Apple Slaw - BB Kathryn

Monday
Cornflake Crusted Halibut - CL
Sesame Green Beans - RR Veggie Meals

Tuesday
Penne Primavera (with Shrimp) - RR Veggie meals
Salad

Wednesday
Ballgame - Mom and Dad here - grilling burgers and dogs

Thursday
Sesame Chicken Strips - BB (don't remember who posted)
Oven Fries
Salad

Happy Cooking!!!:p

[cai]

Here's what I'm cooking this weekend to see me through the week:

Saturday - Jerk-style Chicken - May CL
Gazpacho Salad - May CL

Sunday - Crockpot Carnitas - BB (Wendy w)
Chipotle Slaw - BB (bobmark226)

and I just might make a batch of ice cream. :D

[SueK]

Originally posted by cai

Sunday - Crockpot Carnitas - BB (Wendy w)
Chipotle Slaw - BB (bobmark226)



I made both of these this past week and loved them both. Enjoy! :)

[cai]

I made both of these this past week and loved them both. Enjoy!

Oh good - I'm psyched!

[tbb113]

A very light cooking week for me :cool:

Friday
Seeing the fireworks (and the A's) - hotdogs, peanuts, stadium food :D

Saturday
Tri-tip
Carrots with paprika & capers - CL June 04

Sunday
Older Son's Birthday (15) - his choice for dinner
CLAIM JUMPER :D

Monday
Bistro Chicken and Peppers - CL June 04

Tuesday
Rice Noodles with Sesame-Ginger Flank Steak - CL June 04

Wednesday
Hamburgers for the boys
Out for dinner with a friend - me

Thursday
The boys' dad is cooking them dinner at my house :rolleyes: (at least he feeds me as well)
Spaghetti and Meatballs

[Kayaksoup]

I haven't decided on the WHOLE weeke yet, but here is an overview.

Sunday
Lamb Shanks
Mashers
Sprouts

Monday

Lentil Stew (http://community.cookinglight.com/showthread.php?s=&threadid=52154&highlight=Lentil) with leftover lamb instead of chorizo.
Rice

Tuesday
Wraps

Wednesday
Salt Cod cakes
salad
fiddleheads

Thursday and Friday are undecided and on Saturday we are co hosting a Roast Suckling Pig Dinner with some friends of ours. Main course is obviously decided, but still trying to settle on afternoon appetizers, sides for dinner and dessert.

[SueK]

Here's mine. Sunday's meal is brought over from last week's plan since I didn't make it this week.

Sunday
Apple glazed chicken thighs - CL What's For Dinner?
Garlic Fontina Polenta - CL 5/04
Grilled veggies

Monday
BBQ Smokey Jose - Bobmark
Corn on the cob

Tuesday
Out for bday

Wednesday
Pressed Cubano w/Bacon -CL 6/04
Black Bean Soup- Epicurious
Tossed Salad

Thursday
Oven Fried Chicken Tenders w/Honey Mustard - CL What's For Dinner?
Some type of homemade mac and cheese
Veggie

Friday
Pizza night

Misc
White Bean and Roasted Chicken Salad - CL 6/04

[Terrytx]

I got mine done early this week-

Fri:
Chicken-Parmesan-Romaine Salad-CL-Superfast Suppers
rolls

Sat:
Korean Beef Strip Steaks-CL-6/04 (the whole recipe)

Sun:
Pressed Cubano with Bacon-CL-6/04
Two Potato Salad with Creme Fraiche-CL-5/03

Mon:
Pasta with Maple Mustard Chicken-BB-wallycat

Tue:
Lime-Cilantro Pork Tacos-CL-6/04
Black Bean Salad with Bell Peppers and Onions-CL-6/04

Wed:
Brochettes of Lamb-CL-6/04
Carrots with Paprika and Capers-CL-6/04
Tomato Salad with Avocado and Preserved Lemons-CL-6/04

Thur: leftovers

Fri:
Southwestern Salad Bar-CL-6/04

Sat:
AM: Coconut French Toast with Grilled Pineapple and Tropical Salsa[/b]-CL-6/04
PM:David's Carnitas-BB-Wendy W
Chipotle Coleslaw-BB-bobmark

Misc:
Quick preserved Lemons-CL-6/04
Fresh Cherry Cobbler-CL-6/04
Pan Seared Oatmeal with Warm Fruit Compote and Cider Syrup-CL-6/04

[Hoosier Hokie]

My menu this week is made up of meals I wanted to make sometime these past two week, but for some reason meals got changed and I never got around to them. Hopefully this week will be less hectic and I'll get around to all of them.

Friday
DS2 and I are eating out while DH and DS1 camp

Saturday
all of us camp - so kebabs and baked potatoes

Sunday
Pizza party with soccer team

Monday
Walnut-Chicken Fettuccine
asparagus
homemade bread

Tuesday
Orange Beef
rice
broccoli

Wednesday
Pork Chops
mashed potatoes
veggie of some sort

Thursday
breakfast - pancakes or crepes
fruit
bacon

Misc
Marbled-Chocolate Banana Bread (CLBB)

HH

[gertdog]

Here is my tentative plan- I got the June issue in the mail last night and am planning to try out a few of the recipes...

Saturday
Black bean and cheese enchiladas (DH request)
Sauteed green beans and red peppers
Salad

Sunday
Roasted pepper spread sandwiches (CL 6/04)
Multigrain Bread Extraordinaire (for the sandwiches; from BBA)
Salad
Chips

Monday
Couscous-chickpea salad with ginger-lime dressing (CL 6/04)
Pita bread (homemade if I'm feeling up to it)
Spinach salad

Tuesday
Moo-shu vegetable and tofu wraps (CL- old)
???

Wednesday and Thursday
Out of town for work

Friday
Orzo and bell pepper salad (CL 6/04)
Broiled baby zucchini boats (Vegetable Heaven- Mollie Katzen)

[susan_foster]

Current plan:

Sunday - Tomato Basil Lasagna with Prosciutto - CL Annual (2001? I think?)
Raspberry Cream Cheese Brownies - same

That's about it - working to eat light this week and also work my way through food in pantry/freezer - so lots of sandwiches & soups for dinners - lunches are leftovers Monday, work provided food on Tuesday, and probably something from the freezer for Wed - beyond that, no idea.

Susan

[karen w]

Well I'll try this again. I was having trouble posting last night:rolleyes: . Here's my week:

Last night(Fri): Leftover Tarragon Turkey Burgers on Moomie's Buns, corn on cob, old fashioned potato salad, and Grace's slaw.

Tonight(Sat.): Homemade Pizza night topped with pesto, carmelized onions, roasted red peppers, sauteed mushrooms, and broccoli along with a salad.

Sunday: Garlic and Rosemary roasted chicken, roasted red potatoes, steamed broccoli, salad.

Monday: Leftover Enchiladas De Pollo, corn on cob, salad.

Tues: DH out, Me-leftovers or soup.

Wed: Pressure Cooker white Beans with Sage and Pesto-5/04, garlic bread, salad.

Thurs. and Friday: Leftovers or defrost something(chili or Smokey Joes.

Misc: Italian Squash and Rice soup, Banana Chip Coffee cake, something else w/ bananas(gotta a bunch to use up:) ), and maybe a batch of ice cream.:)

Have a good week everyone,
Karen

[MISSINDI]

Haven't figured it all out yet (and now reposting for the SECOND time - dang gremlins!), but here goes:

Sunday
Hamburgers on the grill
Shredded Soy Salad (can't remember official title & too tired to look)
Creamy Banana Shakes

Monday
Beer Cheddar Soup
Roast Balsamic Chicken
Roast Carrots

Tuesday
Meatloaf
Salad with Mustard Vinaigrette

Wednesday
Poached Chicken with Dill Cheese Sauce

Thursday
Breaded Fish Fillets
Zucchini Frittatas

[lisalee]

I absolutely love reading everyone's menus! Gives me lots of good ideas. I'm trying to incorporate more meatless main dishes especially for the summer. Way too hot to thinka about cooking in July and August here in Phoenix. I'm planning on making this week:

Sunday- pasta with eggplant sauce (BH&G Slow Cooker recipes)
salad

Monday-going to my principal's retirement reception

Tuesday-leftovers

Wednesday- chicken somehow
broccoli
fruit
Thursday- Chicken & Roasted Garlic Ravioli
green beans
garlic bread

Friday- whatever happens to appeal to me:)

Lisa

[cdc]

Sunday:
Tortellini Sausage Alfredo (Taste of Home June/July 04)
Salad with Berry Vinaigrette(Taste of Home June/July 04)
Fruit with Lemony Fruit Dip (CL March 04)

Monday:
Jambalya Casserole (Taste of Home June/July 04)
Leftover Fruit and Dip

Tuesday:
Marinated Chicken Breasts Grilled (Taste of Home June/July 05)
Grilled Asaparagus
Rosemary Roasted Potatoes with Goat Cheese (CL.com)

Wednesday:
Italian Pepper Steak (Taste of Home June/July 04)
Egg Noodles
Cinnamon Basil Fruit Salad (Taste of Home June/July 04)

Thursday:
Baked Mushroom Chicken (Taste of Home June/July 04)
Roasted Veggies
Salad with Goat Cheese Croutons (CL March 04)

Friday:
Golden Saffron Skewers (Chicken on the Grill by Cheryl and Bill Jamison)
Brown Rice
Fruit Salad

Saturday:
Grilled Rosemary and Lemon Chicken
Potato Gratin with Goat Cheese and Garlic (CL.com)
Salad

[NewMrsG]

Ours:

Saturday:
Out for Mexican

Sunday:
BBQ Chicken Pizza with Gouda - Sara Moulton
Tossed salad

Monday:
Chicken and Mango Stir-Fry
Brown rice

Tuesday:
Instant Black Bean Soup - CL
Corn Muffins

Wednesday:
Indian chickpeas over garlic spinach
whole wheat couscous

Thursday:
Horseradish burgers - Canadian Living
Green beans with warm Pecan dressing
Garlic fries (for the 4th time in 3 weeks ... :rolleyes:)

Misc:
Benaddicted to eggs - CI
Cornmeal Molasses muffins - Enchanted Broccoli Forest

[Peggy]

Still waiting for the June issue, so here goes....:(

Monday - Chilled Corn Bisque with Basil, Avocado and Crab (CL - 5/04)
Spinach, Rice and Feta Pie (CL Complete Cookbook)


Tuesday - Pork Tenderloin with Blueberry Sauce (Wine Club Newsletter)
Raisin-Pine Nut Couscous (Weber's Big Book of Grilling)
Brussel Sprouts with Thyme (CL Complete Cookbook)

Wednesday - Chicken with Polenta and Black Eyed Pea Salsa (CL Complete Cookbook)
Romaine Lettuce with Red Pepper and Olives (CL - 5/04)

Thursday - Spiral Steaks with Pesto, Olives and Tomatoes (Weber's Big Book of Grilling)
Twice Grilled Potatoes (Weber's Big Book of Grilling)
Cucumber Salad with Toasted Sesame Seeds (Weber's Big Book of Grilling)

Weekend - off to visit parents!

Misc. - Lemon-Glazed Zucchini Quick Bread (CL Annual - 2001)
Macademia Butter Cookies with Dried Cranberries (CL Annual - 2003)

Peggy

[rosie_one]

Well, here is my best guess

Monday -
Grilled Chicken, Roasted Red Pepper and Fontina Sandwiches CL 06/04
Hommus and raw veggies

Tuesday - I'm out at a banquet DH and the kids will be having
Hamburgers
Broccoli
Potatoes, mashed I think if DD has her wish

Wednesday -
Pork Tenderloin with Bronco Bob's Raspberry Chipotle
Sweet potato fries (which taste really good dipped in the Raspberry Chipotle)
Strawberry, walnut and blue cheese salad

Thursday -
Gruyere and Shrimp creamy Pasta CL 04/05
Fruit Salad
Baugette

Friday - Out

Saturday - At my parent's place

[RPM]

Charisse
What issue of CL was the corn flake crusted halibut in? Or if you wouldn't mind posting the recipe.

Thanks,
Richard

[tbb113]

It was on the website

Cornflake-Crusted Halibut with Chile-Cilantro Aioli
From Cooking Light


We gave this recipe our highest rating. Make the mayonnaise-based aioli ahead, if you like. To crush the cornflakes, place them in a zip-top plastic bag, seal, and press with a rolling pin.

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
Lemon wedges

To prepare aioli, combine first 4 ingredients, stirring well.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in a shallow dish.

Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges.

Yield: 4 servings (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge)

NUTRITION PER SERVING
CALORIES 367 (27% from fat); FAT 11.2g (sat 1.6g, mono 6.3g, poly 1.9g); PROTEIN 40.8g; CARB 25.1g; FIBER 2.2g; CHOL 56mg; IRON 2.4mg; SODIUM 645mg; CALC 166mg;

Lia Mack Huber
Cooking Light, MARCH 2004

[jphilg]

I've got a plan, but this week is shaping up to be just crazy, so there may be some takeout involved somewhere....

Monday: Thai Chicken with Basil (plus extra veggies), brown rice

Tuesday: Pork BBQ in the crockpot, buns, cole slaw, green salad

Wednesday: Chicken cutlets with tomato-feta topping, asparagus

Thursday: Homemade pizza...clean out the fridge toppings!

Friday: Out

I'll be really happy to see next weekend on the horizon. This is one of those "grit your teeth and get through it" weeks.

[cniles]

Thanks Tyra!! Just logging in after the weekend!!:p

[ramson]

Monday: Grilled Chicken Ceaser salad, fresh watermelon

Tuesday: Roast, green beans, baked apples

Wednesday: Broccoli Rabe & Italian sausage soup - Rachel Ray 30MM

Thursday: pork chops, cabbage with potatoes

Friday: Vietnamese shredded chicken salad

[MISSINDI]

Ramsom - can you post the recipe for the Vietnamese Chicken Salad?

[ramson]

I haven't tried it yet, so I don't know how good it will be but after looking about 20 versions this sounds the closest to what I order at our fave Vietnamese restaurant.

Vietnamese Chicken Salad (http://www.cooking.com/recipes/static/recipe2330.htm)

1 1/3 pounds boneless, skinless chicken breasts (about 4)

1 cup canned low-sodium chicken broth or homemade stock

4 scallions including green tops, chopped

1/2 teaspoon salt

1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)

3 carrots, grated

6 tablespoons chopped fresh mint and/or cilantro (optional)

1/4 cup lime juice (from about 2 limes)

1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)*

4 teaspoons sugar

1/4 teaspoon dried red pepper flakes

1/4 cup chopped peanuts


*Available at Asian markets and some supermarkets




Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.


In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.


MENU SUGGESTIONS


This crunchy, Asian-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya, or star fruit.

Enjoy!