Sunday, February 7, 2010

Weekly Menu for Feb. 8

Hi everyone!!! Welcome to this week’s menu!

Well – what can I say – I was very happy to have the leftovers this week as we were pummeled with 20” of snow! The lettuce wraps, potato soup and the skins have been wonderful to munch on after we came inside from shoveling, playing, shoveling, walking, and did I mention shoveling? YUM! I love how everything reheats so nice and can be reinvented so my kids and hubby aren’t saying “This again?”

This week I had a little input from my big boy who is celebrating his 6th birthday. He LOVES the cheddar sliders that we are serving up on Friday night! I hope you enjoy this week’s menu. It is full of wonderful tasty dishes that are pretty simple to make, which should translate into a saner dinner hour for you and your family! We can hope – right?

Here is this week’s menu:


Chicken and Artichokes
Rice (brown or white)
Steamed Green Beans

Chicken with Artichokes

4 boneless, skinless chicken breasts
¼ cup flour
1 t. salt
½ t. pepper
1 t. paprika
4 T. of butter
1 (8 oz.) pkg. of sliced mushrooms
1 cup of chicken broth
½ cup of white wine
¼ t. dried rosemary
1 (14 oz.) can of quartered artichoke hearts, drained

Preheat oven to 375˚

Melt butter in a large skillet. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture and then brown in the skillet on both sides. Remove chicken from skillet and season both sides with paprika. Place chicken in a 9x13 baking dish. Put the artichokes on top of the chicken in the dish.

Add mushrooms to the skillet and sauté. Add the chicken broth and sherry, deglazing the pan; season with rosemary. Pour the sauce over the chicken and artichokes. Cover with foil and bake for 30. To serve, pour the sauce over the rice - YUM!!!


Beef Bourguignon
Egg noodles

Beef Bourguignon

1 T. olive oil
8 garlic cloves, minced
1 (2-pound) boneless beef roast (bottom round or chuck – whatever you have on hand) trimmed and cut into 2-inch cubes
1 1/2 t. salt
1/2 t. freshly ground black pepper
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup beef broth
1 T. tomato paste
1 t. chopped fresh rosemary – ½ t. of dried
1 t. chopped fresh thyme – ½ t. of dried
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf

Heat oil in a large skillet. Season the beef with salt and pepper and brown in the skillet. Place browned beef in a slow cooker. Add remaining ingredients in the slow cooker and cook on low all day. Remove the bay leaf before serving.

To serve, place the Beef on top of the noodles.


Shrimp Arrabbiata
Tossed Salad

Shrimp Arrabbiata

2 T. olive oil
1 lb. peeled, deveined shrimp
½ cup of finely chopped onion
¼ t. (or more) crushed red pepper
3 cloves of garlic, minced
2 T. tomato paste
1 (14.5 oz.) can of petite diced tomatoes
1 T. parsley (2 if using fresh)
1 ½ t. basil

Heat oil in a large skillet and add the shrimp stirring frequently until it has turned pink. Remove the shrimp and keep warm. Add the onion, garlic and red pepper to the skillet and sauté for four minutes. Then add the tomato paste and tomatoes (with juice). Bring to a boil and cook for 2 minutes. Return the shrimp to the sauce and season with the parsley and basil. Cook for an additional 2 minutes.

This makes enough sauce for ½ box of linguine (4 servings) – double if you need a larger amount.


Chicken Tortilla Soup
Cheese Quesadillas

Chicken Tortilla Soup

2 T. of oil
1 lb. of boneless, skinless chicken breast cut into 1 inch strips
1 (15 oz.) can of petite diced tomatoes
1 cup of diced onion
2 jalapeno peppers, chopped
2 T. of chopped garlic
Salt and pepper
1 T. cumin
1 T. of coriander
1 T. chili powder
½ cup of chopped cilantro
64 oz. of chicken broth
4 corn tortillas, 2 fried in oil whole and 2 cut into ¼ inch strips and fried

In large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown, about 3 minutes. Meanwhile, in a large bowl, combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil and break the two whole tortillas in to pieces and place in the stockpot. This will thicken the soup. Let simmer for 45 minutes to an hour. Garnish with the fried tortilla strips on top of the bowls of soup.

To fry the tortillas, cover the bottom of a pan with oil and heat. Place a tortilla in the oil and wait until it begins to bubble. Flip to the other side and then transfer to plate with paper towel to drain. Do the same thing with the strips. Salt the strips as soon as they are transferred to the plate.


Cheddar Sliders
Sweet Potato Fries
Apple Slices with Caramel Dip

Cheddar Burger Sliders

¼ cup of plain bread crumbs
1 lb. ground turkey (or ground beef – whichever you prefer)
½ cup of shredded cheddar cheese
½ small onion, finely chopped
Salt and pepper
12 slider rolls – mini hamburger buns

Combine bread crumbs, turkey or beef, cheese and onion in a bowl. Season with salt and pepper and mix together. Form 12 small patties (think big meatball and then flatten it). Throw them on the grill or fry them in a large skillet with a little oil. These are small so cook time is quick! 

Sweet Potato Fries

4 large sweet potatoes
1 T. Olive oil
Kosher salt and pepper

Cut the potatoes into long strips (like French fries). Toss with the olive oil and sprinkle with salt and pepper. Lay out flat on a jelly roll pan and bake at 450˚ for about 15-20 minutes. Season with additional salt and pepper while they are still hot if desired.

Yummy and delectable tip – dip the fries in the caramel sauce – truly sinful!

And now here is your shopping list:


Mushrooms – GE special
Salad – GE special
Garlic – lots!!!!!! Consider buying a jar of the minced variety – or two!
Carrots – GE special
3 onions
2 jalapenos
4 large sweet potatoes
Apples – Caramel dip

Slider rolls – Pepperidge Farm

Canned Goods/Ethinic Foods/Dry Goods
Rice – brown or white
72 oz. Chicken broth (only 8 if you are not making the soup)
Beef broth
14 oz. can of artichoke hearts – quartered if you can find them
Pkg. of egg noodles
Box of linguine – GE special on San Giorgio
Tomato paste – 1-2 cans
3 cans – petite diced tomatoes – GE special

Salt and pepper – kosher salt preferred.
Olive oil
Bay leaf
Crushed red pepper
Chili powder – GE special on McCormick chili spices

Frozen Foods
Green beans

Meat Case/Butcher
4 boneless, skinless chicken breasts (another lb. if making the soup)
Beef roast – 2 lbs. – chuck or bottom round – GE B1G1 Bottom Round Roast
Uncooked shrimp – 1-2 lbs. depending on how many servings – GE special
Ground beef or turkey – 1 lb.

Corn tortillas - taco size
Flour tortillas
Cheddar cheese – GE special on Kraft

Bread /Cereal
Bread crumbs – plain

White wine
Red wine

Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!

I hope you all enjoy your week, the recipes and the savings!

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