Monday, February 28, 2011

Menu Planning Monday

Last week was a disaster! Both kids and I were sick. I didn't make it to the market the previous Sunday and I was left scrambling for dinners all week. This meant unhealthy takeout and not really balanced meals, which is what you really need when you are sick. Ugh! Now that we are on the upswing of the sickness, both kids are well into their antibiotics and finally sleeping through the night again (THANK GOD) I made sure I planned for this week. Here's what's on the table this week:

Sunday: Individual Shepherd's Pie (Also called Shepherd's Pie Pie by Natey)
Monday: Broiled Spiced Salmon, broccoli & cous cous
Tuesday: Chicken Pesto Pasta
Wednesday: Shrimp Fried rice
Thursday: Leftovers
Friday: Slow cooker beef stew
Saturday: Dinner at in-laws

The Shepherd's pie was a new recipe and it got a thumbs up from all at the table. I will be adding it to the recipe binder, which is in need of some serious updating! I'm doing a little experimenting with  the shrimp fried rice and also the chicken pesto pasta so it doesn't involve cream (to much fat). If they come out well, I will post the recipes. If you have any awesome (and quick, ~45 min or less) recipes, post a link in my comments. I am getting tired of trolling through recipe blogs, not knowing if the food is any good!


  1. I served PW's Chicken Spaghetti last week and it was a big hit.

    I made a couple of adjustments to the recipe to make it work for us...skinless, boneless breast rather than cut-up fryers, whole wheat pasta rather than regular, and frozen peppers/onions rather than fresh. Fresh may be better but frozen is "good enough" and is a huge time saver. Oh, I didn't add seasoning salt either. The recipe made a huge batch, so I divided it and froze the second for another night.

    I enjoy reading your meal plan posts. I'm always looking for new dinner ideas.

  2. Here's a great and EASY chicken picatta -

    6 boneless breasts (either butterfly or pound out to make thinner)
    1 cup bread crumbs
    2 tsp olive oil

    Heat oil in pan and coat chicken in bread crumbs, cook chicken 4-5 on each side until browned and done. Remove chicken from pan and keep warm.

    In a separate bowl combine:

    2 Tbsp chopped green onion
    2 Tbsp capers
    1 Tbsp parsley
    3 Tbsp lempn juice
    1/2 tsp pepper
    1 Tbsp chicken stock (can use just water if no chicken stock)

    After removing chicken from pan melt 1 Tbsp butter and then add above mixture and heat one minute. Return chicken to pan and cook for about 4-5 more minutes.

    SO GOOD!

    You're chicken pesto pasta sounds good just from the title! :)

  3. Ok, so on this post, the titles all look normal. Weird! Not sure about this whole Mac thing...

    I should seriously just start copying your weekly menus. They always sound delicious! Oh, I asked Chad if I could make your chicken pot pie recipe (when my dad was here - knew my Dad would love them), and Chad said, "NO!!" Guess not.

    Can't remember - do you do all the cooking at your house? Or is Aaron a cook too?


What you talkin' bout Willis??