This week seems busy for me, but really it is just the regular-old week. I have two work days so I have to do easy stuff and stuff that transports/reheats well. Saturday is our Easter Bunny day - we save Sunday for the True Meaning of Easter.
I am also trying to keep it semi-simple thanks to a 38 week growing fetus :), my mom coming next week, and two doctors appointments this week.
Here's what we are having (any recommendations for the soup or bunny-shaped meals?):
Monday - Spaghetti
Tuesday - Soup
Wednesday - Breakfast foods
Thursday - Turkey Burgers
Friday - Baked Pasta with veggies
Saturday - Something bunny shaped
Sunday - Leg of lamb, rolls, asparagus, scolloped potatoes
What are you having this week?
Showing posts with label menus. Show all posts
Showing posts with label menus. Show all posts
April 18, 2011
March 14, 2011
Monday Menu
So I was pretty good about making my meals last week that I thought I should post our menu again this week to keep me motivated through the week.
This week we are getting ready for a very fun spring break vacation next week. So my goal this week is to eat up the leftovers and make things easier toward the end of the week so I can focus on getting packed, etc.
Because nothing goes perfectly as planned, we weren't able to do all our meals from last week. So I am going to try and get them in this week.
Monday - Stuffed Shells
Tuesday - Leftovers
Wednesday - Cooking Club (we finally started one up here, so excited!)
Thursday Happy St. Patrick's Day! - Irish Stew and Soda Bread
Friday - Leftovers
Saturday - Chicken Bryan
Sunday - To be announced...
What are you making this week?
This week we are getting ready for a very fun spring break vacation next week. So my goal this week is to eat up the leftovers and make things easier toward the end of the week so I can focus on getting packed, etc.
Because nothing goes perfectly as planned, we weren't able to do all our meals from last week. So I am going to try and get them in this week.
Thanks to my sis for this picture from our celebration last year. I am sad we won't get to do our tradition together.
Monday - Stuffed Shells
Tuesday - Leftovers
Wednesday - Cooking Club (we finally started one up here, so excited!)
Thursday Happy St. Patrick's Day! - Irish Stew and Soda Bread
Friday - Leftovers
Saturday - Chicken Bryan
Sunday - To be announced...
What are you making this week?
March 07, 2011
Monday Menu
I haven't been as good about planning a menu since I started back to work. Now is when I could really use it. I thought if I made a post out of my menu for the week - it would inspire me to 1- actually make a menu and 2 - follow through! You also get a look at my schedule because that affects what we will have. (ie - easy meal after a night shift, something that is easily reheated on night shift, etc) Here's what we are going to have for dinner this week:
Monday (Family Home Evening) - Chicken, Mac & Cheese, Salad
Tuesday (Errands, Dr. appts, etc)- Coconut Curried Shrimp and Mango Stew
Wednesday (night shift) - Pasta (haven't decided what kind yet)
Thursday - Ultimate Nachos (easy, and perfect to eat while watching American Idol)
Friday (night shift) - Big Salad
Saturday (date night)- Try to recreate Chicken Bryan from Carrabba's
Sunday (church) - Stuffed Shells, bread, salad
What are you having for dinner this week? (I am looking for ideas for next week)
Tuesday (Errands, Dr. appts, etc)- Coconut Curried Shrimp and Mango Stew
Wednesday (night shift) - Pasta (haven't decided what kind yet)
Thursday - Ultimate Nachos (easy, and perfect to eat while watching American Idol)
Friday (night shift) - Big Salad
Saturday (date night)- Try to recreate Chicken Bryan from Carrabba's
Sunday (church) - Stuffed Shells, bread, salad
What are you having for dinner this week? (I am looking for ideas for next week)
February 19, 2010
Our Valentine's Day
I know it's a little late, but I wanted to share what AC and I had for dinner on Valentine's Day. It is much more fun for us to stay in. (Added bonuses - not worrying about finding a sitter, cheaper, and turned out - this was tastier!)
On our Valentine Menu: Surf and Turf (Ribeye Steak and Shrimp), Roasted Asparagus, Rosette Dinner Rolls, and a Spinach Salad (you can see it in the corner... there was nothing special about it). For dessert we had Lemon Bars. Don't be mad, we didn't have chocolate. But Lemon Bars are my husband's favorite. Stay tuned for all the recipes.
Here is the Surf and Turf for you though:
3-4 Tbsp Butter
Seasoning Salt
Lemon Pepper
garlic powder
Lemon Pepper
In a large skillet or grill pan, melt butter. Apply a thin layer or seasoning salt and lemon pepper on the steak, give it a little massage and rub it in. Cook steaks until desired doneness. Let rest for 10 minutes before poking or cutting into it!
Okay, I know that's pretty broad, but it totally depends on how you like your steaks cooked and how thick they are. Here is what I did for a Medium steak: Heat was just between Medium and Medium High. My steaks were 1 inch (ish) thick. And I cooked them for about 5 minutes on both sides. Does that help.
5 minutes after your steak started resting, turn heat back on the skillet to Medium High (don't clean it out, that's good stuff in there!). Once pan is hot, place shrimp in skillet, stirring for just a minute to pick up those yummy flavors left in the pan. (If it seems kind of dry, add 1 Tbsp of butter.) Flip the shrimp once down side looks white and slightly pink. Remove shrimp as soon as it is white all over.
Okay, more tips: remove your steak from the fridge and bring your steaks to room temperature before cooking - trust me.
Don't move your steak while cooking them except to flip. This gives you nice caramelization. Again, trust me.
If you are a newbie to steak (I am pretty new myself - this was my third steak and my first real success), and are worried about doneness - use a meat thermometer. yes, it is a little poke, but it's much better than cutting a big slice into it.
On our Valentine Menu: Surf and Turf (Ribeye Steak and Shrimp), Roasted Asparagus, Rosette Dinner Rolls, and a Spinach Salad (you can see it in the corner... there was nothing special about it). For dessert we had Lemon Bars. Don't be mad, we didn't have chocolate. But Lemon Bars are my husband's favorite. Stay tuned for all the recipes.
Here is the Surf and Turf for you though:
Steak and Shrimp
Turf:
2 Ribeye Steaks3-4 Tbsp Butter
Seasoning Salt
Lemon Pepper
Surf:
12 shrimpgarlic powder
Lemon Pepper
In a large skillet or grill pan, melt butter. Apply a thin layer or seasoning salt and lemon pepper on the steak, give it a little massage and rub it in. Cook steaks until desired doneness. Let rest for 10 minutes before poking or cutting into it!
Okay, I know that's pretty broad, but it totally depends on how you like your steaks cooked and how thick they are. Here is what I did for a Medium steak: Heat was just between Medium and Medium High. My steaks were 1 inch (ish) thick. And I cooked them for about 5 minutes on both sides. Does that help.
5 minutes after your steak started resting, turn heat back on the skillet to Medium High (don't clean it out, that's good stuff in there!). Once pan is hot, place shrimp in skillet, stirring for just a minute to pick up those yummy flavors left in the pan. (If it seems kind of dry, add 1 Tbsp of butter.) Flip the shrimp once down side looks white and slightly pink. Remove shrimp as soon as it is white all over.
Okay, more tips: remove your steak from the fridge and bring your steaks to room temperature before cooking - trust me.
Don't move your steak while cooking them except to flip. This gives you nice caramelization. Again, trust me.
If you are a newbie to steak (I am pretty new myself - this was my third steak and my first real success), and are worried about doneness - use a meat thermometer. yes, it is a little poke, but it's much better than cutting a big slice into it.
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