MENU: February 15-22, 2009

Menu
1. Mussels Marinara with Linguine
SIDE: Garlic Bread
SIDE: Tossed Salad

2. Autumn Cranberry Beef Stew
SIDE: Buttered Noodles

3. Chicken and Asparagus in White Wine Sauce
SIDE: Garlic Mashed Potatoes


Weekly Shopping
1 bunch fresh parsley
1 bunch fresh thyme
1 head romaine lettuce
1 fresh roma tomato
1 small cucumber
8 oz package button mushrooms
1 lb fresh asparagus spears
4 pounds fresh mussles
1lb boneless chuck roast
1 loaf frozen garlic bread
1 10-oz package frozen pearl onions
1 can Guinness stout
1 can whole cranberry sauce

Pantry Items
crushed red pepper
1lb linguine noodles
favorite salad dressing
dried thyme
salt
black pepper
cooking spray
1 medium onion
1 can fat free beef broth
2 whole bay leaves
all purpose flour
1 lb egg noodles
4 skinless, boneless chicken breasts
butter
dry white wine
1 can fat free chicken broth
4 cloves garlic
lemon juice
2 large baking potatoes
milk

MENU: February 8-15, 2009

Menu
1. Chicken, Pasta, and Chickpea Stew

2. Almond-Crusted Salmon
SIDE: Orzo Pasta in Vinaigrette
SIDE: Broccoli Rabe

3. Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese
SIDE: Buttery Polenta
SIDE: Roasted Root Vegetables


Weekly Shopping
1 can chickpeas (garbanzo beans)
Ditalini pasta (short tube-shaped macaroni)
1 lemon
1 bunch fresh parsley
2 lbs broccoli rabe
3 oz goat cheese
1 fennel bulb
1 small butternut squash
1 parsnip
2 carrots

Pantry Items
celery
carrots
onion
4 cloves garlic + one whole head of garlic
2 cans fat-free chicken broth
3 cups Basic Marinara sauce (or favorite Italian sauce)
pepper
8 oz skinless, boneless chicken thighs (or 2 skinless, boneless chicken breasts)
6 skinless, boneless chicken breasts
Parmesan cheese
1/2 cup almonds (ground into meal ~1/4 cup)
panko bread crumbs
ground coriander'
ground cumin
4 (6-ounce) salmon fillets
lemon juice
kosher salt
black pepper
orzo pasta
shallots
orange juice
Dijon mustard
olive oil
cooking spray
crushed red pepper
butter
dry polenta
rosemary
nutmeg

MENU: February 1-8, 2009

Menu
1. Enchiladas Verdes
SIDE: Refried black beans

2. Red Lentil Dal with Charred Onions
SIDE: Basmati rice
SIDE: Steamed broccoli

3. Shrimp Fra Diavolo
SIDE: Caesar Salad


Weekly Shopping
1 pound tomatillos (about 15)
1 bunch fresh cilantro
1 lemon
10 oz cremini mushrooms
1 small head romaine lettuce
1 head broccoli
shredded asadero cheese or Asiago cheese
1 jalapeño pepper or green chilies
corn tortillas
1 can black beans
red lentils
1 tin anchovies


Pantry Items
1 can chicken broth
salt
black pepper
1 onion
sour cream
lime juice
ground cumin
5 cloves garlic
olive oil
mustard seed
coriander seed
cumin seed
clove
cinnamon
cardamom
fresh ginger
vegetable broth
1 can diced tomatoes
lime juice
Basmati rice
spagetti noodles
2-3 cups marinara sauce
crushed red pepper
1 lb medium shrimp
Parmesan cheese
mayonnaise

MENU: January 25 - February 1, 2009

Meal
1. Venison and Cabbage Stew

2. Pork, Cashew, and Green Bean Stir-Fry
SIDE: Brown rice

3. Double-Herb Roasted Chicken and Potatoes
SIDE:Mixed Green Salad with Maple-Sherry Vinaigrette

Weekly Shopping
1 small cabbage
1 lb green beans
1 small head red leaf lettuce
fresh oregano
fresh basil
1 navel orange
1 shallot
1 loaf crusty bread
3 oz chèvre (goat cheese)
1 lb stew meat (venison or beef)
4-5 lb roasting chicken
shredded cheddar cheese
4oz cashew nuts (unsalted)
8oz cranberry juice


Pantry Items
1 onion
4 celery stalks
2 large carrots
dried basil
dried parsley
dried thyme
7 cloves garlic
sea salt
pepper
12 oz tomato paste
2 cans crushed tomatoes
soy sauce
cornstarch
1 lb pork tenderloin
sesame oil
cooking spray
fresh ginger
1 can chicken broth
brown rice
8 red potatoes
red onion
sherry vinegar
pure maple syrup
lemon juice
Dijon mustard
olive oil
dried cranberries

MENU: January 18-25, 2009

Meal
1. Roast Chicken Breasts with Garbanzo Bean, Tomatoes, and Paprika
SIDE: Whole Wheat Pita
SIDE: Greek Salad

2. Shrimp Risotto with Baby Spinach and Basil

3. Salmon Eggs Benedict
SIDE: Roasted Asparagus
SIDE: Sliced Oranges


Weekly Shopping
1 cup Greek yogurt (or plain)
1 can garbanzo beans
12oz cherry tomatoes
1 bunch fresh cilantro
whole wheat flour
1 head romaine lettuce
1 cucumber
black olives
1 small red onion
1 large tomato
8oz white mushrooms
4oz feta cheese
dry white wine
6oz baby spinach
fresh basil leaves
English muffins
fresh asparagus
2 oranges

Pantry Items
Olive oil
4 cloves garlic
paprika
cumin
dried crushed red pepper
4 chicken breasts
yeast
all-purpose flour
salt
oregano
basil
black pepper
3 cans fat-free chicken broth
1 lb uncooked shrimp
1 onion
arborio rice
Parmesan cheese
2 4oz salmon fillets
5 eggs
butter
lemon juice

MENU: January 11-18, 2009

Meal
1. Salmon "Bulgogi with Bok Choy and Mushrooms
SIDE: Steamed Rice

2. Turkey Cutlets with Prosciutto and Caper Sauce
SIDE: Linguine noodles
SIDE: Mixed greens salad

3. Taco Soup
SIDE: Tortilla chips


Weekly Shopping
1 bunch green onions
1 large bok choy
4oz fresh shiitake mushrooms
Asian chili-garlic sauce
4 slices prosciutto
4 4-oz thin turkey cutlets
1 packet taco seasoning
1 packet ranch dressing mix
tortilla chips

Pantry Items
3 cloves garlic
soy sauce
cooking sherry
fresh ginger
sugar
sesame oil
4-6oz salmon fillets
olive oil
short grain white rice
capers
red wine vinegar
flour
bread crumbs
2 eggs
2 cans mixed beans or black beans
2 cans corn
1 large can diced tomatoes
1 can diced green chilies or jalapenos
1 lb ground turkey or beef
shredded cheddar cheese
sour cream

MENU: January 4-11, 2008

Our temperatures have been quite erratic over the past few weeks but we finally have snow in our forecast. I guess that means were back to more warm winter fare on the menu.

Meal
1. Chicken and Hubbard Squash Stew
SIDE: Focaccia with Kalamata Olives

2. Orange Roughy a la Greque
SIDE: Lemon Basil Couscous
SIDE: Broiled Balsamic Glazed Zucchini

3. Pulled Beef Brisket Sandwiches
SIDE: Baked Sweet Potato Fries


Weekly Shopping
1 large Hubbard squash
1 lemon
2 plum tomatoes
1 large or 2 medium zucchini
fresh thyme
fresh rosemary
fresh basil
4oz feta cheese
1 can chickpeas
1 8-16oz can pureed tomatoes
1 lb boneless, skinless chicken thighs
1-2 lb beef brisket
1 jar Kalamata olives
4 (6-oz) Orange Roughy fillets or other mild white fish (e.g. tilapia)
1 cup plain low fat yogurt
couscous
12oz beer
1 pkg Kaiser sandwich buns


Pantry Items
cooking sherry
salt
pepper
chicken stock
5 cloves garlic
onion
celery
olive oil
butter
flour
sugar
yeast
sea salt
kosher salt
lime juice
red onion
capers
balsamic vinegar
2 large sweet potatoes
barbecue sauce
sandwich pickles
white pepper
light brown sugar

MENU: New Years Eve December 31, 2008

New Year's Eve Menu
Appetizer: Crab Rangoon Wonton Cups
Appetizer: Brie Cherry Pastry Cups
Appetizer: Baked Veggie Chips with Creamy Cucumber Yogurt Dip Dinner: Calzone - Chicken Artichoke and Spinach
Dinner: Calzone - Spicy Italian Sausage and Fresh Mozzarella
Dessert: Peppermint Bark
Beverages: Fruit Flavored Champagne

Weekly Shopping
1 16-oz package wonton wrappers
3 (8 ounce) packages reduced-fat cream cheese
crab meat
green onions
frozen puff pastry
cherry preserves
4oz Brie or Camembert cheese
4oz chopped pecans or walnuts
2 medium beets
1 medium potato
1 medium sweet potato
1 medium parsnip
8 oz reduced-fat plain yogurt
1 medium cucumber
fresh dill
2 lemons
1 package frozen artichoke hearts
2 packages frozen spinach
2 cups shredded provolone cheese
8oz Asiago cheese
fresh thyme
4 packages refrigerated pizza dough
1 lb spicy Italian sausage
16oz fresh mozzarella
8 oz tomato sauce
fresh basil
fresh oregano
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes
1 tsp peppermint extract
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice
champagne


Pantry Items
reduced-fat or fat-free sour cream
soy sauce
garlic
ginger
canola oil
Parmesan cheese
salt
pepper
garlic powder
oregano
onion
2 chicken breasts
olive oil

MENU: December 28, 2008 - January 4, 2009

I'll be posting the New Years Eve Menu seperately from the regular menu for this week.

Menu
1. Gouda Risotto with Shrimp, Arugula, and Mushrooms

2. Chicken and Swiss Extraordinaire
SIDE: Sauteed Haricots Vert

Weekly Shopping
6 shallots
arugula
8oz shiitake mushroom caps
16oz sliced button mushrooms
8oz sliced cremini mushrooms
8oz cups sliced oyster mushrooms
1/2 lb green beans
Gouda cheese (6oz)
6oz Swiss cheese, sliced
1 French baguette
1 lb medium shrimp
Arborio rice


Pantry Items
2 cans chicken broth
butter
white wine (dry)
salt
pepper
olive oil
thyme
rosemary
Parmesan
garlic
4 chicken breasts
flour

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

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

MENU: December 7-14, 2008

A crock pot is a wonderful way to enjoy a hot meal after a long day. I'm doing some long commuting this week and don't want to have to eat take out for the next three days. Two of these meals are made for the crock pot and are perfect for these next few busy days. The other is a quick warm 'stoup' soup/stew (as dubbed by Rachael Ray).

Menu
1. Crock Pot Chicken Divan
Side: white rice

2. Crock Pot Beef Stroganoff
Side: egg noodles
Side: Spinach Salad with Avocados and Pears

3. Chicken and Noodles
Side: Cloverleaf Rolls

Weekly Shopping
2 (10 oz pkg) frozen broccoli spears
reduced fat mayonnaise
1 lb flank steak
8 oz mushroom
1 (10 1/2 oz) can beef consomme
fresh spinach
1 small bunch fresh cilantro
1 Anjou pear
1 Avocado
1 small red onion
1/2 cup Valbreso French Feta
Kluski Amish egg noodles

Pantry Items
6 skinless boneless chicken breasts
onion
2 cans reduced fat cream of chicken soup
celery
curry
lemon juice
white rice
wide egg noodles
flour
salt
dry mustard
white cooking wine
fat-free/reduced-fat sour cream
olive oil
rice vinegar
lime juice
garlic powder
cayenne pepper
carrots
thyme
marjoram
tarragon
3-4 cans chicken broth

MENU: November 30-December 7, 2008

If you're not feasting on leftovers you might be looking for quick meals while playing catch up from time off of work. If you're not you, still might enjoy these quick fall meals. Two of them are one dish meals while the other uses pre-marinated pork loin that can be found in your local grocery store.

Menu
1. Honey-Mustard Pork Loin
Side: Butternut Squash Souffle
Side: Green bean casserole

2. Pasta E Fagioli Bake

3. Ham and Asparagus Casserole

Weekly Shopping
2 medium butternut squash
1 can fried onions
8 oz pasta, ditalini
3 oz Italian bacon (panchetta or prosciutto)
2 (15 1/2 oz) cans white kidney beans
1 (16 oz) can diced tomatoes
1 (16 oz) crushed tomatoes
12 oz cooked ham, cubed
1 bunch green onions
1 bunch fresh asparagus
2 cup pkg shredded cheddar cheese
1/4 cup stone ground mustard

Pantry Items
butter
sugar
milk
salt
cinnamon
nutmeg
1 dozen eggs
vanilla
2 (14 1/2 oz)cans green beans, drained
1 (10 3/4 oz) can reduced fat cream of mushroom soup
pepper
onion
olive oil
garlic
1 (14 1/2 oz) can chicken broth
Parmesan or Romano cheese
bread crumbs
dried parsley
flour
dried thyme
dried rosemary
1 lb pork tenderloin
honey
sherry vinegar or white wine vinegar
Cooking spray

MENU: November 23-30, 2008

Rather than post 'how to cook a turkey' I'd rather post side dishes. While turkey is yummy there are some things I just can't live without on T-day. Did somebody say stuffing?

Menu
1. SIDE: Sausage Stuffing

2. SIDE: Cloverleaf Rolls

3. SIDE: Cranberry Orange Jello Salad

Weekly Shopping
3oz pkg cranberry or raspberry gelatin
1 can whole berry cranberry sauce
3oz pkg orange gelatin
8oz can crushed pineapple, undrained
1 cup whipped topping
1/3 cup sour cream
1 lb breakfast sausage
celery
onions
2 pkg dried bread cubes or 1 loaf stale bread, cubed


Pantry Items
eggs
sugar
butter
salt
flour
yeast
thyme
marjoram
rosemary

MENU: November 16-23, 2008

Quick, fresh and filling. Busy people cannot ask for anymore and these are some of the tastiest meals with little effort.

Menu
1. Chicken and Arugula Panini
Side: Simple Pumpkin Soup

2. Salmon Siciliano
Side: Basil Orzo pilaf
Side: Asparagus with Balsamic Vinaigrette

3. Chicken Delicious
Side: Steamed Rice
Side: Stewed Tomatoes

Weekly Shopping
1 lemon
1 bunch fresh asparagus
1 pkg fresh basil leaves
1 pkg arugula
1 small rotisserie chicken
1/4 lb sliced provolone cheese
1 loaf Hawaiian bread or Itailian loaf
Cooking sherry
Chinese five-spice powder
white pepper
celery salt
1 15-oz can plain pumpkin
Parmeasan cheese
Shredded Cheddar cheese

Pantry Items
red onion
dried thyme
stone ground mustard
garlic
oregano
kosher salt
table salt
pepper
2 salmon fillets (frozen or fresh)
chicken breast
1 can cream of mushroom soup (light)
1 can cream of celery soup (light)
1 can crushed tomatoes
orzo pasta
white rice
lemon juice
pine nuts
balsamic vinegar
olive oil
chicken broth
skim milk
butter (light)

MENU: November 9-16, 2008

Fall has finally hit and comfort food is well needed this week. The weather guy called for "slizzel" i.e. snow, sleet, and drizzles. Yikes, time for warming meals that satisfy.

Menu:
1. Clam Chowder
Sides: bread for dipping
Dessert: apple cobbler


2. Croque-Madame
Sides: tossed salad

3. Pork Medallions with Mustard-Chive Sauce
Sides: steamed broccoli
Sides: spatzel (German pasta)


4. Grilled Pizza
Sides: raw veggies with dip


Weekly Shopping:
1 leek
fresh chives
mixed greens
1 head fresh broccoli
1 pkg sliced mushrooms
1 small package baby carrots
2 large apples, granny smith or Macintosh
3 oz Gruyère cheese
1 loaf whole grain bread
1 small loaf crusty bread
8 oz tomato/pizza sauce
8-16oz canned clams
2 8-oz bottles clam juice
1 box spatzel
2 pork tenderloin medallions
1 pkg turkey bacon or lean bacon
1/4 lb ham lunch meat, Black Forest variety
1 pkg Turkey pepperoni
8 oz half and half
2 cups Mozzarella cheese
1 Pillsbury pizza crust


Pantry Items
4 eggs
1 gallon Skim or 1% milk
8 oz sour cream (fat free or reduced fat)
3 lb red potatoes
2 large white onions
1 bay leaf
garlic
flour
light brown sugar
cinnamon
rolled oats
wax paper