This Weeks Plan

[Mel-icious]

Since having the past two weeks off from meal planning, its time to start again, the cupboard is bare.

Thursday: Roast and gravy, with spaetzles, red cabbage, roasted brussel sprouts and a salad.

Friday: Veal parm, with penne pasta, roasted asparagus and a caesar salad.

Saturday: Turkey kielbasa, grilled onions and peppers, pierogies, and a salad.

Sunday: Roasted chicken with gravy, stuffing {trying out a recipe for T-day} cranberry sauce, garlicky green beans, and a salad.

Monday: Lemon marinated flank steak, broccoli rabe with lemon & garlic, baked potatoes, and a salad.

Tuesday: Crockpot stuffed chicken rolls, scalloped potatoes, brown sugar baked squash, and a salad.

Wednesday: Ski day chicken casserole, with buttered sweet corn and a salad.

[Deana]

I'm finally back to actual planning!

Monday: Roasted Turkey Breast, Scalloped potatoes, butter baked corn (and maybe a garden salad)

Tuesday: Asian Turkey Salad, Faux wonton soup

Wednesday: Pasta with Prosciutto and Peas, ceasar salad, rolls

Thursday: Broiled Orange Roughy (the recipe calls for sea bass, but I have orange roughy in the freezer) with Warm Tomato Vinagarette, basamati rice, Arugula, Fennel and Avocado salad

Friday: Homemade pizza or out for dinner

Saturday: dinner party at a friends

[Mel-icious]

This weeks menu, in no particular order:

Homemade Spaghetti and Meatballs with sauteed zucchini , served with a salad

Chicken cutlets w/ loaded baked potatoes, sweet buttered corn, and a salad.

Merlot pot roast w/ buttered egg noodles, sauteed green beans in garlic and olive oil, and a salad

"Soup n samich" night, homemade pasta e fagioli for me and grilled cheese and tomato soup for the kids. I'm making T baked potato soup this weekend and he'll have that.

Homemade pizza, sausage or pepperoni for the kids and Malaysian chicken pizza for us.

Cajun chicken pasta, wilted garlic and spinach, and a salad.

Intimate dinner for two:
Filet Mignon drizzled with a merlot-shallot sauce {and bearnaise for me} served with horseradish mashed potatoes, roasted asparagus, a caesar salad, and for dessert white russian tiramisu.

{homemade chicken fingers w/ honey mustard dip and fries for the kids}

[Deana]

It's time to start planning again! Here's our week:

Monday: Roasted turkey breast, green bean casserole, mashed tatoes, rolls

Tuesday: Crock pot Chicken Creole, steamed rice, green salad

Wednesday: Low Fat Tortilla Soup with vegetarian quesidillas

Thursday: OUT for David's Birthday!!

Friday: OUT with my parents

Saturday: Pork and Peaches, rice pilaf, asparagus with balsamic browned butter, rolls

[Deana]

I am making this on Saturday - we had it at a dinner party over the holidays and it was out of this world! I wanted to eat the sauce with a spoon. It's from "The Naked Chef".

Pork with Peaches

Recipe courtesy Jamie Oliver

This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water

Preheat the oven to 425 degrees F (220 degrees C/gas 7).

Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.

Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.

Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.

When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.


Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Difficulty: Medium

[CC21]

Originally posted by bride 2001
Crock pot Chicken Creole

Care to share the recipe???

[Deana]

here ya go, Joni!

Crock Pot Chicken Creole

4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste (I use Emerril's BAM!)
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped


Directions

1 Place chicken breasts in slow cooker. Add salt, pepper and Creole-style seasoning to taste. Stir in tomatoes with liquid, then stir in the celery, bell pepper, garlic, onion, mushroom pieces and jalapeno pepper.
2 Cook on Low setting for 10 to 12 hours, or on High setting for 5 to 6 hours.

I serve over rice - the recipe suggests serving over rice or egg noodles

[CC21]

Thanks!! I can't wait to try it!!!! Yummmmeee!!

[Mel-icious]

Here's mine:

Last night: Baked Lumberjack O's (coconut breaded chicken)

Tonight: London Broil, twice baked taters, and green beans in browned butter

Tuesday: Grilled Hot Sausage (there goes my healthy eating) with grilled onions and peppers served with rice and seasoned tomatoes.

Wednesday: Psycho Chicken, buttered egg noodles, steamed broccoli

Thursday: Chicken breasts with feta cheese sauce, orzo, and roasted asparagus.

Friday: Chicken catcha-tory served over linguini with sauted baby spinach.

Saturday: Herb roasted turkey, homemade stuffing, and buttered sweet corn.



BTW.........D, I want to try the Creole chicken next week, have you ever made it before? Just wondering because the cooking time seems to be long, I usually do it 4-5 hours on low, so I just wondered if you made this yet. And that peach and pork recipe looks fabulous, I most definitely will be giving that one a try, T loves peaches!

[Deana]

Originally posted by 2wedOct2002
BTW.........D, I want to try the Creole chicken next week, have you ever made it before? Just wondering because the cooking time seems to be long, I usually do it 4-5 hours on low

I haven't made it yet - I'll pay attention to the cooking time and let you know how it goes.

And BTW... did you know that Healthy Choice makes a hot italian sausage (I think it's a turkey/pork/chicken combo)? I like to grill it with pasta for a quick meal. It's really, really tasty and not dry at all (I thought it would be) and I don't feel guilty! Although there is nothing like the real thing...

[Mel-icious]

Great let me know how it turns out.

And thanks for the tip. I used to like turkey sausage, but now don't care for it. I use Chorizo which is 6 g of fat instead of 12 so I am taking a step in the right direction, but I will definitely check out HC. Thanks chickie!

[Deana]

I made the Crock Pot Chicken Creole and here are some of my notes...
I cooked it for 10 hours. I shredded the chicken breasts while they were still in the pot because they started falling apart while I was stirring it! If you want it more like an entire chicken breast, I'd shorten the cooking time (Melissa, your timing is probably best). I liked it shredded though - it was like a stew. I also added a LOT more cajun spices than what the recipe recommended(probably a good two teaspoons) and I added a splash of westerchire and about a cup of chicken broth. I wish I would have added two cans of tomatoes instead of just one.
It's definately a keeper!

[Mel-icious]

Writing down all of your notes along with the recipe. I like it shredded, and if its stew like it should be right? I thought the time was off because I cook a frozen whole turkey breast with bones and everything for 10 hours. Can't wait to try it D!

[Deana]

Yep, shred the chicken for stew-like creole. After 10 hours, the chicken is so tender it literally falls apart (FYI, the chicken was partially frozen when I put it all together). It's delish. David had two helpings and took leftovers to work!
Oh, one last note - next time I am going to double the green peppers too (does T like green peppers?).
You could even cut up a couple of potatoes and throw them in.
Very versitile recipe!