Hi everyone!!! Welcome to this week’s menu!
Back from vacation and ready to go. Sorry for the delay in the publishing of this week’s menu but when we arrived back from vacation, we found that one of the many glaciers atop the roof of our house had come crashing down and took out the cable line on the way. No phone and no computer … still felt like vacation!
As Spring approaches – and yes it will be here soon, I promise – it is time to start thinking about subscribing to a CSA (Community Supported Agriculture). We have done this the last several years and it is wonderful! Not only are you eating fresh, locally grown fruits and veggies but you will end up saving a ton of money!!! I am still eating the peppers from last season that we froze and we just finished the corn. Check out the link on the side of my blog – localharvest.org – and look up CSA and find the one closest to you by entering your zip code.
This week we have another tasty menu. I mean seriously – my mouth is watering! Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Pork Lo-Mein
Sesame Bok Choy
Pork Lo-Mein – adapted from Cooking Light
½ lb. of spaghetti
1 bunch of green onions, sliced
1 T. sesame oil
1 cup of sliced red bell pepper
3 boneless pork chops, cut into strips
½ small pkg. of mushrooms sliced
¼ cup of chicken broth
¼ cup of teriyaki sauce
1 T. of chili garlic sauce
Cook pasta according to its directions. Heat the oil in a large skillet and add the onions, bell pepper, pork and mushrooms. Sauté for 5 minutes. Combine the chicken broth, teriyaki and chili garlic sauce and add to the pork mixture. Add the pasta and toss to coat.
Sesame Bok Choy
1 T. of sesame seeds
1 t. sesame oil
3 cups of sliced bok choy
1 t. soy sauce
Toast the sesame seeds in a large skillet over medium-high heat for about 1 minute. Remove the seeds. Add the oil to the pan and the bok choy and sauté for about 3 minutes. Add the soy sauce and cook for an additional 3 minutes. Sprinkle with the toasted sesame seeds and serve.
TUESDAY
Roasted Chicken
Baked Sweet Potatoes
Broiled Asparagus
Roasted Chicken – Double Duty
2 whole chickens – roasting or fryers – this depends on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Also – pop the potatoes in the oven for the last hour. Let the chickens rest prior to serving.
Serve one roasted chicken and cover and refrigerate the other for later use.
Prepare the asparagus while your chicken is resting – be sure to keep your chicken covered with foil while the asparagus is in the oven so it stays warm.
Broiled Asparagus
1 bunch of asparagus
1 T. of olive oil
Salt and pepper
Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.
WEDNESDAY
Beef Vegetable Soup
Biscuits
Beef Vegetable Soup
2 lbs. of chuck roast, cut into stew size pieces
1 T. of olive oil
Salt and pepper
2 Large cans of tomato juice or V8 (I use V8 because it has that much more flavor and vitamins)
4 large potatoes, cubed with or without the skin
1 large onion, chopped
1 (14.5 oz.) can of diced tomatoes
1 bag of frozen cut green beans
2 cups of frozen corn
2 cups of frozen peas
2 cups of diced carrots
Heat oil in a large Dutch oven. Season the beef with salt and pepper. Add the beef and onion and sauté until the beef is brown on all sides. Add the tomato juice and cubed potatoes. Bring to a boil. Reduce heat to medium-high heat and cook for 20 minutes. Add the remaining veggies and simmer for as long as it takes for the beef to be tender and the potatoes to be done. I usually make this up in the morning or at lunch and let simmer for most of the day.
For a kick, season with a little hot sauce!
***Veggie Option **** - skip the beef!
THURSDAY
Chicken Enchiladas with Salsa Verde (Green Salsa)
Refried Beans
Chicken Enchiladas with Salsa Verde – adapted from Cooking Light
1 cup of chopped onion
¼ cup of chopped fresh cilantro
1 t. of minced garlic
1 (7 oz.) bottle of salsa verde
2 cups of shredded cooked chicken (Leftovers from Tuesday Night)
1/3 cup of cream cheese
8 flour tortillas – taco size
Cooking Spray
¼ cup of shredded Monterey Jack or Pepper Jack (depending on your heat index)
½ t. of chili powder
Preheat oven to 425˚
Combine the first four ingredients in a blender and process until smooth. Combine the chicken and cream cheese in a large bowl. Stir in ½ cup of the salsa mixture and reserve the rest. Spoon about ¼ cup of the chicken mixture down the center of each tortilla and roll up. Place the tortilla seam-side down in an 11x7 baking dish coated with cooking spray.
Pour the remaining salsa mixture on top of the enchiladas and sprinkle with the cheese and chili powder. Bake for 20 minutes or until heated through.
FRIDAY
Asian Salmon Sandwiches – Could also try with chicken
Cucumber and onion salad
Asian Salmon Sandwiches – adapted from Cooking Light
1/3 cup of rice vinegar
¼ cup of minced shallots
2 T. brown sugar
2 T. of minced ginger
1 T. of minced garlic
3 T. of soy sauce
1 ½ t. of wasabi paste
4 salmon fillets (about 1 inch thick)
4 T. of mayo
1 t. of wasabi paste
1/3 t. of grated ginger
½ t. of rice vinegar
1 clove of garlic, minced
4 cups of fresh spinach
4 ciabatta rolls, split
Combine the first 7 ingredients and put ¾ cup of the mixture into a zip-lock bag. Add the fish to the bag and marinate for about 30 minutes. Reserve the remaining shallot mixture.
Combine mayo and the next 5 ingredients. Set aside.
Prepare broiler. Remove the fish from the bag and place it on a broiling pan coated in spray oil. Broil for about 10 minutes or until the fish flakes easily. Remove the fish and the broiling pan. Add the ciabatta rolls until just browned. Take the reserved shallot mixture and combine it with the spinach leaves. Assemble the sandwiches by coating one side of the ciabatta roll with the mayo, top with the fillet, and then add the spinach. Add the other half of the roll and enjoy!
Cucumber and Onion Salad
1 English style cucumber, sliced
½ of a red onion sliced thin
Rice vinegar
Salt and pepper
Combine the cucumber and onion. Season with salt and pepper and drizzle vinegar until it suits your taste. This should be done before you prepare the fish sandwiches.
And now here is your shopping list:
Shopping/Checklist
Produce
Bunch of green onions
Red bell pepper – GE special
Small pkg. of mushrooms
Bok choy – need 3 cups sliced
4 onions
Asparagus – GE special
Sweet potatoes
4 large baking potatoes
Cilantro
Garlic
Shallots
Ginger
Spinach – GE special on bagged spinach
Cucumber - English Style, seedless
Red onion
Deli
Ciabatta Rolls – Costco’s are the BEST!!!
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti
Sesame oil
Teriyaki sauce
Chili garlic sauce
Soy sauce
Diced tomatoes
Salsa verde – Green Salsa
Refried Beans
Rice vinegar
Wasabi Paste
Spices/Oils/Vinegars/Dressings/Condiments
Chicken broth
Sesame seeds
Olive oil
Chili powder
Cooking Spray
Poultry seasoning
Sage
Thyme
Salt and pepper
Tomato Juice or V-8 – 2 large cans
Hot sauce
Brown sugar
Frozen Foods
Bag of cut green beans
Corn
Peas
Carrots
Meat Case/Butcher
Boneless pork chops – GE special B1G1 Free
2 whole chickens
Chuck roast – 2 lbs. – GE special B1G1 Free
Dairy
Biscuits
Cream cheese
Flour tortillas – taco size
Monterey Jack or Pepper Jack cheese
Bread /Cereal
Misc.
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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