What's Cooking the Week of October 3rd?

[SueK]

Here's my tentative plan:

Sunday
Grilled Flank Steak - marinade or rub TBD
Corn Pudding w/Poblano Chiles and Mont Jack Cheese - Jack Bishop
Corn on the cob

Monday
Pulled Pork Sandwiches - recipe from my sister
Grace's Coleslaw

Tuesday
Chilaquiles - Calorie Commando
Tossed salad, chips and salsa

Wednesday
Salmon Cakes - EW
Updated Mac and Cheese - EW
Peas

Thursday
Spicy Pumpkin Enchiladas - EF/Reviewed by Bob
Black Bean Salad w/Mexican Flavors - Jack Bishop
Grilled Corn on the cob

Friday
Out or Takeout

Saturday
Out w/relatives coming into town

Misc
Butternut Squash Soup w/Chiles and Garlic - Jack Bishop
Apple Butter - Oct CL
Chocolate Fudge Pudding Cake - Winter 04 EW

[cniles]

Just finished my meal planning for next week!!

FRIDAY:
At DMB concert! :D

SATURDAY:
Venetian Shrimp and Scallops - CLBB I believe Swquilts
Crusty Bread
A nice cold Sauvignon blanc!!;)

SUNDAY:
Beef Bourguignonne with Egg Noodles - CL 9/04
Salad
A full bodied Cabernet!

MONDAY:
Tacos

TUESDAY:
Tuscan Turkey Burgers and hotdogs - CLBB Kari
Oven Baked Fries

WEDNESDAY:
Ham and Cheese Stuffed Chicken Breasts - EW Fall 04
Green Beans and Orzo

THURSDAY:
Leftovers!

[JennyAnne]

I've been a lurker for quite a while and thought it's time to get more active on the boards. I have 2 small children (2 and 4) who are finally leaving me alone long enough to get online a bit each day. Here's what I've got planned for next week. I also usually serve a green salad and some other type of vegetable each night.

Sunday
eat out

Monday
linguine with clam sauce (strangely the kids love this)

Tuesday
chicken lasagne florentine (CL slow cooker cookbook)

Wednesday
super-fast salisbury steak (CL Jan 2001)
roasted red potatoes

Thursday
chill-breaker turkey chili (CL slow cooker cookbook)

Friday
lumberjack hash (CL April 2002)
honeyed citrus salad
cornbread twists

Saturday
chicken meatball soup w/pasta (CL Oct 2004)

[karen w]

I have a few carry overs from last week's menu that I did not get to yet:

FRIDAY & SATURDAY: DH out of town; kids and I on our own. I think I'll give the kids their choice each night, and I'll finish up some leftover soup with salad and bread.

Sunday: Winter Squash and Pine Nut Lasagna-BB with a lot of my own modifications so I hope it turns out O.K., side TBD.

Monday: Eggplant with Goat Cheese in Tomato Mint Sauce over homemade tomato fettuccine, Sundried Tomato and Rosemary Pinwheels, salad.

Tuesday: DH prob. out with the boys;DD and I TBD>

Rest of week-finish up leftovers!

Have a good week everyone!

Karen

[kwormann]

Becuase of DH's crazy schedule, I dont know when...but here's what...

Cheesy Lentil casserole
Eating Well's Macaroni and Cheese with Vegetable Soup
Baked Bean Soup with Eating Well's Cornbread
A big pot of Black Beans with fresh flour tortillas...YUM :)

[tbb113]

I'm not sure that I'm cooking that much this week. So far it looks like this

Friday
Out (at JV football game/driving kids)

Saturday
Out (appetizer party from 4:30 - 6:30) fast food dinner
I'm bringing canned dolmas :o

Sunday
Tri-tip

Monday
Chicken (just don't know how yet)

Tuesday
Out (me, belated birthday dinner)
Flank Steak - boys

Wednesday
Out at temple for confirmation class meeting - I'm bringing a pizza

Thursday
Pasta feed for JV, I might sign up to bring something
??? for Alex and me to eat at home

[Terrytx]

Fri:
Migas with Chipotle Chile-A Year in a Vegetarian Kitchen
refried beans
Left over Roasted Potatoes with Southwestern Spices
Kelly's Maple Cinnamon Cornbread-BB-Linda in MO

Sat:
Tuscan Turkey Burgers with Balsamic Tomato Glaze-BB-pilgrim719
Grilled Corn on the Cob with Jalapeno-Lime Butter-BA-8/04

Sun:
AM-Sunday Sausage Strata-EW-spring/04
PM-
Savory Corn Griddle Cakes-A Year in....
Spicy Honey Syrup-A year in...
Spinach, Avocado and Mango Salad-EW-fall/04

Mon:
Cider-Roasted Chicken-CL-10/04
Sunchoke and Tomato Gratin-CL-10/04 (if I can find sunchokes)
Fall Green Salad-CL-10/04

Tues:
Tenderloin of Pork with Apple and Red Chile Chutney-BB-MISSINDI
Corn and Chipotle Bread Pudding-CL-10/04
Green Salad with Roasted Poblano and Cumin-Lime Dressing-CL-10/04

Wed:
Lentil and Potato Stew-BB-bobmark226
brown rice

Thur: leftovers

Fri:
Beef and Vegetable Stew (Cocido)-CL-10/04

Sat: steak and baked potato

Misc:
Pumpkin Cheese Coffee Cake-BB-Linda in MO
African Sweet Potato Stew with Red Beans-CL-10/04
Tostadas with Spicy Red Onions, Mango and Cheddar Cheese-A year in...
Multi-Grain Whole Wheat Bread-EW-spring/04

[kwormann]

Terri, Id LOVe the recipe for "Savory Corn Griddle Cakes-A Year in.... "

The Migas sound good too, but Ive always made those by "winging it"...but if there is any special secret ingredient in them you think I should know about...:D:D:D

I think Im seeing a pattern with the things that look good and that vegetarian cookbook...:D:D:D

[SueK]

Kim - here is the corn cake recipe. I have this one on my To Try list as well.

Savory Corn Griddle Cakes

4 medium ears corn, husks and silk removed
1 oz cheddar or Mont Jack cheese,shredded (about 1/4 cup)
1 TBS minced fresh cilantro leaves
1/4 cup milk
2 large eggs
2 TBS unsalted butter, melted, plus more for cooking the griddle cakes
1 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream, salsa, or Spiced Honey Syrup (recipe to follow)

(1) Place a platter on the middle oven rack and heat the oven to 200 degrees.

(2) Grate the corn on the large holes of a box grater set inside a large bowl until the cobs are clean. Discard the cobs. Stir the cheese, cilantry, milk, eggs and melted butter into the corn until smooth. With a rubber spatula, fold in the flour, baking powder, and salt until no streak of flour remain.

(3) Heat a large nonstick skillet over med heat and lightly grease it with butter. Fill a 1/4 cup measure with batter and pour the batter into the hot pan to make a round cake. Repeat until the pan is filled with griddle cakes (you should be able to fit 4 cakes into one pan). Cook, flipping the griddle cakes once, until lightly browned on both sides, about 5 minutes total. Use a spatula to transfer the griddle cakes to the warmed platter in the oven. Repeat with the remaining batter. Serve with sour cream, salsa or syrup.

Spiced Honey Syrup
1/2 cup honey
1 small chipotle in adobo sauce, minced (about 1 tsp)
Pinch salt

(1) Bring the honey, chile and salt to a simmer in a small saucepan over medium heat. Reduce the heat and simmer for 1 minute. Watch the pan carefully to make sure the honey does not boil over. Remove the pan from the heat and pour the honey mixture into a small pitcher. Serve the syrup warm. It will become too thick to pour if it co0lls for more than 15 minutes or so. Extra syrup can be refrigerated for several days. Warm over low heat or in the microwave before using.

[kwormann]

Thanks Sue :) It looks great! I ll have to make it next week!

[MISSINDI]

Have a few days planned, so figured I'd jump in. Starting to get chilly here in the Northeast, so planning some "warm-your-bones" food.

Friday
Linguine with Red Clam Sauce (CL 2000)
Butter Lemon Bars (for dh to take to work Saturday)

Saturday
Lentil & Potato Stew (Jane Brody's Good Food Gourmet via CLBB's Bob)
Rice
Warm, Crusty Bread

Sunday
Dinner at our neighbors

Monday
Bea's Unstuffed Cabbage (via CLBB's Kima)

The rest of the week ...
To be determined

[JanetJ]

Here's the week at our house:

Saturday
Steak w/ Five Spice Rub & Chile Relish - cl Sept 04
roasted potatoes
veggie

Sunday
Asian Pork Loin - cl slowcooker supplement
jasmine rice
salad

Monday
Chicken Saltimbocca - WW TOT
broccoli
maybe leftover rice for DH

Tuesday
leftovers for me
work function for DH

Wednesday
Healthy Beef and Bean Tacos - WW TOT
salad

Thursday
Steak w/ Spicy Chili Sauce - WW Make it in Minutes
Creamy Parmesan Orzo
veggie

Friday
Chicken w/ Spicy Marmalade Glaze - WW MIIM
leftover orzo
salad

Misc
Pumpkin Cranberry Bars - clbb JeAnne (it's not fall without these!)
Lowfat Pumpkin Cranberry Muffins - clbb MKSquared
some kind of soup for lunches

[MISSINDI]

Originally posted by JanetJ

Pumpkin Cranberry Bars - clbb JeAnne (it's not fall without these!)

Can you point me in the right direction for this recipe? Didn't come up on a search...

[Terri-Lynn]

I'm not Janet but here goes.

Cranberry Pumpkin Bars

WW Board - 09/01

If you don't have pumpkin pie spice in your pantry, substitute 1 1/2 tsp cinnamon and 1/4 tsp each of nutmeg, ginger and clove.

2 pts per serving

1 cup packed light brown sugar
4 TBSP reduced calorie soft margarine, at room temp
1 cup canned pumpkin puree
1 large egg
white of one large egg
1/3 cup buttermilk
1 1/4 cups all purpose flour
1/2 cup oats
1 TBSP pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried cranberries

1. Heat oven to 350. Lightly coat a 9x13 inch baking pan with cooking spray, then lightly dust with flour.

2. In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin puree and buttermilk.

3. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir in pumpkin mixture just until moistened, then add cranberries and mix gently.

4. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars

18 = 2 pts
9 = 4 pts

[MISSINDI]

Thanks, Terri-Lynn! :D

[gabbyh]

The Cranberry Pumpkin Bar recipe calls for 1/2 c. of oats...what type would I use? Thanks...

~Gail

[JanetJ]

Originally posted by gabbyh
The Cranberry Pumpkin Bar recipe calls for 1/2 c. of oats...what type would I use? Thanks...

~Gail

Gail, I just use whatever I have on hand, usually Quaker quick cooking oats. I think it's a pretty forgiving recipe, so just about anything would work (except maybe steel cut oats).

Janet

[AdGirl]

Here's mine for this week:

Sunday
Pasta Bolognese - Cook's Illustrated [one of my fav tried and true recipes, it's SOOOO good!]
Cheese and Rosemary Breadsticks - Everyday Italian

Monday
Green salad with
Balsamic Vinaigrette - How to Cook Everything [another T&T, I make this at least once a week]
Grilled Steak Tips with Ginger, Garlic & Soy Marinade - Cook's Illustrated
Mashed potatoes

Tuesday
Leftover pasta

Wednesday
Pork Tenderloin Scaloppine with Citrus Balsamic Sauce - Joy of Cooking
Roasted Asparagus
Garlic spoonbread - WW "Two's Company"

Thursday
Leftovers from Monday

[MISSINDI]

OK, I apparently took too long to decide on the menu for the remaining days, and it won't let me edit. One more menu done...

Tuesday
Artichoke Fritatta
Slow Cooker Hungarian Beef Stew over Hot Buttered Noodles

[EllenL]

Sunday---Marinara Magnifico---first time trying!

Monday---a rice salad with crushed pineapple, apple, dried apricot, fresh mint, fresh cilantro, ginger, shallots, curry powder with a mango chutney/honey dressing from "365 Delicious Ways to Cook Rice, Beans, and Grains)

Tuesday---calling in Chinese (while watching SuperSize Me---at least the focus is on McD's and not take-out Chinese!)

Wednesday---pasta with sauteed portobellas and yellow squash with homemade petso (own recipe---trying to use up the basil before the first frost)

Thursday--- Italian sausage and tortellini soup from Epicurious/
Bon Appetit, made with Tofurky sausage

Friday---leftover Chinese

Saturday---eating out (a pasta restaurant that has a wonderful dish with broccoli rabe in it) before teh symphony.

[gabbyh]

Ellen,

Could you please post the rice recipe fom 365 Delicious Ways...?

It sounds yummy ;-}

~Gail

[Lrimerman]

AdGirl,

Could you please post the recipe for the Pasta Bolognese.

Thanks

Lisa

[Ann Sanders]

Well, her I go with this weeks Menu.
Sunday:Pork tenderloin with Horseradish Dijon sauce form Southern Living,easy rolls (Paula Deen), zucchini and corn from Sunset Mexican, dutch apple pie (Mrs. Smith)

Monday:Tomato Tortellini soup CL Sept.)

Tuesday: Turkey Jambalaya (CL Nov.01)Cornbread

Wednesday:Chicken and Tortilla Dumplings, salad chips and homemade salsa(Cuisine Feb. 04)

Thursday:Italian beef sandwich (LO from a previous meal) cheesy skillet fries

Friday: LO swiss steak with baked potato and corn on the cob

Saturday: Crock pot BBQ Beans and Polish sausage(Betty Crocker) and texas Garlic Toast

[memartha]

My week looks like this:

Sun: Tilapia with Puttanesca Sauce (CL sometime this summer; recipe was called Grouper with Puttanesca but I use tilapia); Rice Pilaf; Steamed assorted greens

Mon: Brunswick Stew (CL Oct. 2004) - this is cooking now and smells great; salad; bread

Tues: DH out; leftovers from Monday

Wed: Spag. with turkey meatballs; salad

Thurs: thinking about Bobmark's Lentil and Potato Stew...

Fri: not sure yet

Sat: out to eat in VT - we are celebrating our 15th anniversary!

Sun: back to reality :(

AdGirl, your menus look wonderful. EllenL, I'm curious about "Supersize Me" ... maybe you can post a review on Other Stuff after you watch.

[AdGirl]

memartha, thanks! i start my new job tomorrow so here's hoping that my commute won't interfere too much with cooking! :)

lrimmerman, here's the recipe for the bolognese, along with the original article from Cook's, if you're interested. it's called "Weeknight Bolognese" but it still takes too long for me to make on a weeknight. :rolleyes:

Weeknight Bolognese

Lush, decadent, even a little unctuous, Bolognese sauce is everything you could ask for except quick. Could we find a way to make this classic pasta sauce in less than an hour?

Problem: Bolognese gets its big flavor from the braising of ground meat and softened vegetables in slowly reducing liquids—most often milk and wine—and then, finally, tomatoes. The process can take as long as three hours. Just try to shortcut the process and you'll be left with bits of rubbery meat floating in a subpar tomato sauce.

Goal: To make Bolognese weeknight-friendly. If perfect, it would be everything that we expected from the long-cooked sauce, but (and here's the kicker) we wanted this sauce on the table in less than an hour.

Solution: Start with a food processor to chop most of the ingredients, use a sweet white wine to develop sweetness in the sauce, reduce the wine in a separate pan, and cook the ground beef with milk to help break down and soften the meat.

Sweet white wines such as Gewürztraminer, Riesling, and even white Zinfandel work especially well with this sauce. To obtain the best texture, be careful not to break up the meat too much when cooking it with the milk in step 4. With additional cooking and stirring, it will continue to break up.

1/2 ounce dried porcini mushrooms
1 1/4 cup sweet white wine (see note)
1/2 small carrot, peeled and chopped into rough ½-inch pieces (about 1/4 cup)
1/2 small onion, chopped into rough 1/2-inch pieces (about 1/3 cup)
3 ounces pancetta, cut into 1-inch pieces
1 can (28 ounces) whole tomatoes with juice
1 1/2 tablespoons unsalted butter
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon sugar
1 1/4 pounds meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork)
1 1/2 cups whole milk
2 tablespoons tomato paste
Salt
1/8 teaspoon ground black pepper
1 pound pasta
Grated Parmesan, for serving

1.Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside.
2. Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside.
3. Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses.
4. Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes.
5. Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.

Written: May,2003

[memartha]

Sunipa (hope I spelled it right) - Congratulations! What (and where) is your new job? Did you keep your car, or will you be taking the T?

[EllenL]

Gail, I've never made this recipe (Curried Rice and Fruit Salad with Mango Chutney Dressing). Will be making it tomorrow night and will let you know how it is.

Salad
2 cups uncooked basmati or long grain rice
1 T canola oil
1/4 cup minced shallots
2 garlic gloves, minced
1 T curry powder
1 T minced fresh ginger
1 t. salt, or more to taste
3 1/2 cups water
2 cups apples, diced (Cortland is recommended)
1 1/2 cups well-drained crushed pineapple
1/2 cup diced dried apricots
1/4 cup unsweetened flaked coconut
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
salt and freshly ground pepper

Dressing
1/2 cup mango chutney
2 T freshly squeezed lemon juice
1 T canola oil
1 t. honey

In medium saucepan over medium heat, add oil, shallots, garlic, curry powder, ginger, and rice, and saute until rice appears dry, about 4 minutes. Add 1 t. salt and the water, cover, reduce the heat to low, and cook at a gentle boil until rice is tender and water is absorbed, about 15 minutes. Fluff with a fork and allow rice to cook.

In a large salad bowl, combine the cooled rice, apples, pineapple, apricots, coconut, mint, and cilantro.

Combine chutney, lemon juice, oil and honey in a blender or food processor and process until smooth. Pour dressing over salad and toss well. Season with salt and pepper and serve at once.

6 to 8 servings
392 calories, protein 5 grams, fat 7 grams

[AdGirl]

memartha, i PM'ed you :)

[jellyben]

Originally posted by MISSINDI
OK, I apparently took too long to decide on the menu for the remaining days, and it won't let me edit. One more menu done...

Tuesday
Artichoke Fritatta
Slow Cooker Hungarian Beef Stew over Hot Buttered Noodles

Would you mind posting this stew recipe? Just the name brought back memories of my mom's Hungarian stew!

Thanks

[NewMrsG]

Here's our plan:

Monday
Harvest Minestrone - CL, 9/99
Cornmeal Scones - CL, 10/04

Tuesday
Jamaican Jerk Chicken Hash - Cl, 10/99
Creamy Cucumber Salad - ??

Wednesday
Meatball Stroganoff - CL, 10/94
Egg Noodles
Garlicky Roasted Broccoli - F&W

Thursday
Tofu Vegetable Hot Pot - CL, 10/02

Friday
Chili and Cheddar Bowtie Casserole - CL, 10/01
Green Salad with Roasted Poblanos and Cumin-Lime Dressing - CL, 10/04

[tbb113]

I now have a real plan :)

Sunday
Tri-tip
Roasted Squash Pieces with Fresh Herbs - Vegetables Every Day

Monday
Chicken with Roasted Red Pepper Sauce - CL April 03

Tuesday
A1 Flank Steak - boys
Out for a belated b-day dinner - me

Wednesday
Vegetable Chili - 365 Favorite Brand Name Slow Cooker Recipes & More

Thursday
Syrian Style Chicken and Spaghetti - Jewish Holiday Cook Book
Brownies

[Terrytx]

I have already messed up my menu sooooo bad. I have had to change things from one day to another, and take out one thing and add something different :mad: Grrrrr! does anyone else ever have these problems?

[dsignpeach]

NewMrsG,

Can you post the recipe for the Chili Cheddar Bowtie Casserole? I did a search but couldn't come up with it.

thanx!

[KValley]

Monday
Sweet Crunchy Mustard Chicken Food & Wine Jan 2003
Spaghetti squash with roasted onions, steamed broccoli

Tuesday
Thyme-Scented White Bean Cassoulet CL October 04
Salad

Wednesday
Salmon with Dill-Citrus Sauce CL April 2000
French Lentils with Garlic and Thyme NY Times March 04
Green Beans

Thursday
Pork Posole CL October 04
Steamed carrots, another veggie...

Friday
Fettucine with Roasted Cherry Tomatoes, Garlic, Feta Cheese
Broiled Zucchini and Eggplant

[NewMrsG]

Originally posted by dsignpeach
NewMrsG,

Can you post the recipe for the Chili Cheddar Bowtie Casserole? I did a search but couldn't come up with it.

thanx!

It was in the recipe finder - I hope it's as good as the picture looked in the issue - haven't yet made it.



Chili and Cheddar Bow Tie Casserole (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=226724)

[Delanl]

MONDAY
Tilapia w/ roasted cherry tomatoes
Creamy Parmesan Orzo (CL?)

TUESDAY
Chicken Breasts Stuffed w/ Spinach & Ricotta (CL 10/04)
angel hair pasta w/ some garlic & olive oil

WEDNESDAY
Eggplant and Zucchini Pizza (CL 10/04)
salad

THURSDAY
Grilled Pork Chops
Oven roasted frys
Steamed broccoli

FRIDAY
Every man for himself!!

[dsignpeach]

thanx mrs. G! looks good.

[veschke]

This thread looks like fun. :-) It's a Week From Heck, so I'm sticking to simple things and old standards that I can make in my sleep.

Monday - Pork Chops with a mustard sauce (some antique CL issues), something with kale, and rice pilaf

Tuesday - Chicken fajitas

Wednesday - Carrot and cauliflower curry (On Rice)

Thursday - Pasta w/white beans and broccoli (I think it's from 365 Ways to Cook Pasta)

Friday - Ginger Chicken (I forget which book), rice, and veggie TBD

[susan_foster]

Well, I did all my cooking for the week already - Saturday was it.

Saturday:
Drunken Beans - Moosewood New Classics, but copied from here. Liked it - so might be a repeated, basically because now I have 5 bottles of beer in my fridge to use up! It's very simple - so I might just start keeping the ingredients in my cupboard. Maybe do it with black beans instead, 'cause they're my favorite kind of beans.
Macaroni & Cheese - WW Versatile Vegetarian. I'm sure I've made this one at least once a month since I've discovered it - I just love it!

Cranberry-Almond Granola - Eating Well, Fall 2004. Like this one - but I think next time I'll leave out the cranberries. I don't think I like dried fruit that much if it's mixed with anything - I prefer it alone. Other than that, I really like this recipe - which is a good thing, because it makes a large serving! I overcooked it a bit - slightly crispy - so next time I'll take it out earlier.

And the rest of the week is sandwiches for lunch (ham & cheeze, pb & j), and omelets or soup for dinner. Maybe try roasting an apple to toss in a salad to go with the soup - idea taken from EW fall 2004 again. Trying to eat light this week - going to visit family for the weekend, so we will be eating out a couple times - and I always overdo it when I go out.


Susan

[cniles]

Originally posted by Terrytx
I have already messed up my menu sooooo bad. I have had to change things from one day to another, and take out one thing and add something different :mad: Grrrrr! does anyone else ever have these problems?

Me!!!! This time my husband told me Sunday night that he won't be home for dinner Tuesday OR Wednesday eve.... so I had to adjust dinner (which is already adjusted b/c of the boys soccer schedule!!) Sigh.

[MISSINDI]

Originally posted by jellyben


Would you mind posting this stew recipe? Just the name brought back memories of my mom's Hungarian stew!

Thanks

Catching up on a few recipe requests. My husband had this for lunch and dinner today -- he really likes it -- hope you do too!

Hungarian Ghoulash
Prep: 20 mins, Cook: 10-12 hours (low) or 5-6 hours (high)

3 cups chopped onions (about 2 medium)
1-1/2 cups coarsely chopped green peppers
3 cloves garlic, minced
3 pounds beef stew meat, cut into 1-inch cubes
1 6-ounce can tomato paste
4 tsp Hungarian paprika (or regular)
1/4 tsp salt
1/4 tsp ground black pepper
4 cups hot cooked noodles
1/2 cup dairy sour cream

In slow cooker, combine onions, peppers and garlic. Top with meat. In a small bowl, combine tomato paste, 1/2 cup water, paprika, 1/4 tsp salt and pepper. Pour over meat. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot cooked noodles. Pass sour cream. 8 servings.

[jellyben]

Many thanks!! I am very excited to try it-it is stew season after all!!

[ramson]

Getting a late start this week with the cooking.

Tuesday: Stuffed Cabbage Rolls - Tyler Florence Food 911, fruit salad

Wednesday: Crockpot pork chops and corn bread stuffing, green beans

Thursday: Vegetable soup, Black Pepper & Asiago Cheese Scones (tweeked to change cheese from asiago to chedder or pepper jack) - Rachel Ray - 30 Minute Meals

Friday: chips and mango salsa, tacos, Mexican corn, Mojitos or out for Vietnamese

Saturday: Martha Stewart's All American Meatloaf, mashed potatos, green peas,

extras: test running a batch of Paula Deen's Pine Bark to see if its Christmas gift worthy for co-workers. Sending test batch to college freshman neice and her roommate.
banana pudding (just 'cause I am craving it!)

[oceanjasper]

Hi Terrytx,

I was wondering what kind of dressing is used in the recipe for Spinach, Avocado and Mango Salad-EW-fall/04? Do you happen to have it typed up? I would love to see it. Thanks so much!

[Peggy]

Short week for us as we will be away from Thursday through Sunday.

Monday - Home-Style Meat Loaf (CL - 3/98)
Baked Potatoes
Broccoli with Dijon Vinaigrette (CL Superfast Suppers)

Tuesday - Greek Chicken with Capers, Raisins and Feta (CL Superfast Suppers)
Couscous
Marianted Tomatoes

Wednesday - Oven Braised Pork Roast with Apples (CL - 9/04)
Rosemary Potatoes (CL Superfast Suppers)
Green Beans

Peggy

[tholbrook]

I haven't posted anything because I've been juggling around my meals plans but I think I can finally put something in writing (with the exception of tonight's dinner). There are still a few details to iron out.

Tonight:

Don't know yet - have a bunch of miscellaneous veggies that I need to incorporate into a recipe

Wednesday:
Calabaza and Poblano Stew (CL Oct 04)
Black Bean & Cheese Quesadillas (or something similar)

Thursday:
Zucchini, Walnut and Blue Cheese Flatbreads (CL July 99) - a tried-and-true in our house!
Spinach Salad

Friday:
Artichoke Dip with Cumin Chips (CL Jan/Feb 2001)- making a meal out of this instead of as an appetizer
Green Salad with Roasted Poblanos and Cumin-Lime Dressing (CL Oct 04)
Daiquiris of some sort

Saturday:
Breakfast:
Biscuits and Vegetarian Sausage Gravy (CL Sept 04)
Fruit
Lunch:
Sunchoke-Chicken Salad Wraps (veg version,adapted from CL Oct 04)
Soup
Dinner:
Jamaican Curry with Pumpkin, Plantains and Squash
Grilled Caribbean-flavored Tofu (purchased, not a recipe)
Coconut Rice (CLBB - JennieL, originally by Grace, I think)
Purple Margaritas

[MISSINDI]

Tholbrook - do you have the flatbread recipe handy? Couldn't locate it in a search, though the searches are rarely helpful anyway...

[rburganmckinley]

Originally posted by Terrytx
I have already messed up my menu sooooo bad. I have had to change things from one day to another, and take out one thing and add something different :mad: Grrrrr! does anyone else ever have these problems?

I thought that was just the way it goes?? :) It's not messing up. It just happens. I have given up on labeling things for a specific day of the week unless it is an exceptionally long or short recipe and there is a day that it is needed for (like I'm not going to cook beercan chicken on a tuesday night after work).

This is sooo cool. I really thought I was alone in planning my meals a week ahead. :D