MENU: December 21-28, 2008

This week has two satisfying meals as well as suggestions for a delicious Christmas day breakfast and dinner.

Menu
1. Outback's Alice Springs Chicken
SIDE: Garlic Roasted Red Potatoes

2. Pork and Edamame with Brown Rice

3. Christmas Day Menu
Breakfast: Overnight French Toast
Dinner: Salt Encrusted Beef Tenderloin
Side: Asparagus with Tarragon Sherry Vinaigrette
Side: Shitake Potatoes
Side: Eggnog Molded Salad

Weekly Shopping
8oz fresh white mushrooms
8oz Shitake mushrooms
bacon (turkey or lean)
Shredded Monterey Jack cheese
Shredded Cheddar cheese
1 small round whole brie cheese
edamame (green soybeans)
green onions
red bell pepper
fresh cilantro
Thai chili sauce (Sriracha)
1 loaf French bread
fresh rosemary
fresh oregano
fresh thyme
fresh parsley
fresh tarragon
1 1/2-lb beef tenderloin trimmed
1 1/2-lb medium asparagus
Sherry vinegar
1 medium shallot
5 lb new potatoes
8oz heavy cream
1 box unflavored gelatin
1 (6 oz) lemon flavored gelatin
1 (11 oz) mandarin oranges
8oz eggnog


Pantry Items
Dijon Mustard
honey
olive oil
lemon juice
4 chicken breasts
butter
salt
pepper
paprika
brown rice
fresh ginger
4 garlic cloves
6 oz pork tenderloin
carrots
soy sauce
chicken broth
rice vinegar
8 eggs
milk
baking powder
nutmeg
cinnamon
frozen mixed berries
granulated sugar
powdered sugar
flour
kosher salt
dried thyme
Parmesan cheese
bread crumbs
reduced-fat or fat-free sour cream