View Full Version : What's Cooking Week of May 21st?
05-20-2004, 02:38 PM
Sorry guys! I looked to see if anyone had started this.... I got myself organized this afternoon - planning some new ones this week!
Lemon Garlic Chicken (grilled) - Gracie Cyber Kitchen CB
Garlic and Soy Grilled Pork Chops - South Beach Diet CB
Country Apple Slaw - BB Kathryn
Cornflake Crusted Halibut - CL
Sesame Green Beans - RR Veggie Meals
Penne Primavera (with Shrimp) - RR Veggie meals
Ballgame - Mom and Dad here - grilling burgers and dogs
Sesame Chicken Strips - BB (don't remember who posted)
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
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! :)
I made both of these this past week and loved them both. Enjoy!
Oh good - I'm psyched!
05-20-2004, 08:49 PM
A very light cooking week for me :cool:
Seeing the fireworks (and the A's) - hotdogs, peanuts, stadium food :D
Carrots with paprika & capers - CL June 04
Older Son's Birthday (15) - his choice for dinner
CLAIM JUMPER :D
Bistro Chicken and Peppers - CL June 04
Rice Noodles with Sesame-Ginger Flank Steak - CL June 04
Hamburgers for the boys
Out for dinner with a friend - me
The boys' dad is cooking them dinner at my house :rolleyes: (at least he feeds me as well)
Spaghetti and Meatballs
05-20-2004, 09:14 PM
I haven't decided on the WHOLE weeke yet, but here is an overview.
Lentil Stew (http://community.cookinglight.com/showthread.php?s=&threadid=52154&highlight=Lentil) with leftover lamb instead of chorizo.
Salt Cod cakes
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.
Here's mine. Sunday's meal is brought over from last week's plan since I didn't make it this week.
Apple glazed chicken thighs - CL What's For Dinner?
Garlic Fontina Polenta - CL 5/04
BBQ Smokey Jose - Bobmark
Corn on the cob
Out for bday
Pressed Cubano w/Bacon -CL 6/04
Black Bean Soup- Epicurious
Oven Fried Chicken Tenders w/Honey Mustard - CL What's For Dinner?
Some type of homemade mac and cheese
White Bean and Roasted Chicken Salad - CL 6/04
05-21-2004, 08:56 AM
I got mine done early this week-
Chicken-Parmesan-Romaine Salad-CL-Superfast Suppers
Korean Beef Strip Steaks-CL-6/04 (the whole recipe)
Pressed Cubano with Bacon-CL-6/04
Two Potato Salad with Creme Fraiche-CL-5/03
Pasta with Maple Mustard Chicken-BB-wallycat
Lime-Cilantro Pork Tacos-CL-6/04
Black Bean Salad with Bell Peppers and Onions-CL-6/04
Brochettes of Lamb-CL-6/04
Carrots with Paprika and Capers-CL-6/04
Tomato Salad with Avocado and Preserved Lemons-CL-6/04
Southwestern Salad Bar-CL-6/04
AM: Coconut French Toast with Grilled Pineapple and Tropical Salsa[/b]-CL-6/04
PM:David's Carnitas-BB-Wendy W
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
05-21-2004, 10:22 AM
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.
DS2 and I are eating out while DH and DS1 camp
all of us camp - so kebabs and baked potatoes
Pizza party with soccer team
veggie of some sort
breakfast - pancakes or crepes
Marbled-Chocolate Banana Bread (CLBB)
05-21-2004, 10:54 AM
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...
Black bean and cheese enchiladas (DH request)
Sauteed green beans and red peppers
Roasted pepper spread sandwiches (CL 6/04)
Multigrain Bread Extraordinaire (for the sandwiches; from BBA)
Couscous-chickpea salad with ginger-lime dressing (CL 6/04)
Pita bread (homemade if I'm feeling up to it)
Moo-shu vegetable and tofu wraps (CL- old)
Wednesday and Thursday
Out of town for work
Orzo and bell pepper salad (CL 6/04)
Broiled baby zucchini boats (Vegetable Heaven- Mollie Katzen)
05-21-2004, 11:32 AM
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.
05-22-2004, 05:07 PM
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,
05-22-2004, 09:37 PM
Haven't figured it all out yet (and now reposting for the SECOND time - dang gremlins!), but here goes:
Hamburgers on the grill
Shredded Soy Salad (can't remember official title & too tired to look)
Creamy Banana Shakes
Beer Cheddar Soup
Roast Balsamic Chicken
Salad with Mustard Vinaigrette
Poached Chicken with Dill Cheese Sauce
Breaded Fish Fillets
05-23-2004, 10:04 AM
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)
Monday-going to my principal's retirement reception
Wednesday- chicken somehow
Thursday- Chicken & Roasted Garlic Ravioli
Friday- whatever happens to appeal to me:)
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)
Jambalya Casserole (Taste of Home June/July 04)
Leftover Fruit and Dip
Marinated Chicken Breasts Grilled (Taste of Home June/July 05)
Rosemary Roasted Potatoes with Goat Cheese (CL.com)
Italian Pepper Steak (Taste of Home June/July 04)
Cinnamon Basil Fruit Salad (Taste of Home June/July 04)
Baked Mushroom Chicken (Taste of Home June/July 04)
Salad with Goat Cheese Croutons (CL March 04)
Golden Saffron Skewers (Chicken on the Grill by Cheryl and Bill Jamison)
Grilled Rosemary and Lemon Chicken
Potato Gratin with Goat Cheese and Garlic (CL.com)
05-24-2004, 06:50 AM
Out for Mexican
BBQ Chicken Pizza with Gouda - Sara Moulton
Chicken and Mango Stir-Fry
Instant Black Bean Soup - CL
Indian chickpeas over garlic spinach
whole wheat couscous
Horseradish burgers - Canadian Living
Green beans with warm Pecan dressing
Garlic fries (for the 4th time in 3 weeks ... :rolleyes:)
Benaddicted to eggs - CI
Cornmeal Molasses muffins - Enchanted Broccoli Forest
05-24-2004, 09:19 AM
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)
05-24-2004, 10:00 AM
Well, here is my best guess
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
Potatoes, mashed I think if DD has her wish
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
Gruyere and Shrimp creamy Pasta CL 04/05
Friday - Out
Saturday - At my parent's place
What issue of CL was the corn flake crusted halibut in? Or if you wouldn't mind posting the recipe.
05-24-2004, 11:30 AM
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.
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
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
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
05-24-2004, 12:14 PM
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!
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.
05-24-2004, 02:18 PM
Thanks Tyra!! Just logging in after the weekend!!:p
05-24-2004, 07:23 PM
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
05-24-2004, 08:35 PM
Ramsom - can you post the recipe for the Vietnamese Chicken Salad?
05-26-2004, 06:57 PM
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.
This crunchy, Asian-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya, or star fruit.
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