MENU: December 14-21, 2008

If you have a bit more time on your hands this weeks recipes are great to try out. From satisfying soup to hearty Italian dishes and an elegant fish dish, these are excellent meals.

Menu
1. Salmon Wellington
SIDE: Sauteed Green Beans

2. Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
SIDE: Caesar Salad

3. White Chicken Chili

Weekly Shopping
half-n-half
2 cans great northern beans
4oz can diced green chilies
1 1/2 cups grated Monterey Jack cheese
1 17.3-ounce package frozen puff pastry
3-4 shallots
1 small bunch fresh spinach
Borsin cheese
10 oz fresh green beans
1 lemon
2 pounds precooked polenta (in a tube)
1 pound sweet Italian sausage (or chicken/turkey sausage)
1/2 pound mixed fresh wild mushrooms
1 head romaine lettuce
anchovies


Pantry Items
1 onion
butter
flour
garlic
chicken broth
skim milk
hot sauce
chili powder
cumin
salt
white pepper
black pepper
boneless skinless chicken breast halves
fat-free or reduced-fat sour cream
4 6-ounce skinless salmon fillets
tarragon vinegar
dry white wine
dried tarragon
4 eggs
olive oil
Parmesan cheese
dry red wine
bottled marinara sauce
lemon juice
mayonnaise