Dinner for the Week

[becca]

Momto, there is always a rotisserie chicken.  Are they ok with your allergens?  It can be had with bakes sweet potatoes or another grain(quinoa ok for the low carb?), salads, or veggies, and they can be turned into soups or casseroles.  My kids will not eat casseroles of any kind, but I can put some chicken into a chicken noodle soup.  I do ok carb wise if I scoop some off for myself and add extra veggies and a brown/wild rice mix before I put the noodles in everyone else's. 

We do a lot of tacos in the spring.  Fajitas...you get the idea.  Sandwich night?  Salads loaded with meats and cheeses to make it a meal?  Again, this is only for adventurous eaters, not my children, lol.  We also resort to too many prepared chicken patties and nuggets or pizza sometimes. 

Dd has spring track, soccer and will have a one night a week volleyball skills clinic, and 2 medical appointments each week, and ds had baseball and soccer.  I think the new rule is going to be one sport per child each season.  But while they are young, it is the time to find their favorites.  They only have a short few years to try things out to find that.  Dd wants to do everything!  Her HW suffered sorely last night.   

[momtoAidenDeclan]

Thanks for the ideas Becca...I said something on facebook last night and my mom is making dinner for us tonight   Hey, I wasn't asking for "help" just advice...but I'll take it

We can do a rotisserie chicken or I can make one on the weekend and we can eat off of it all week..(chicken again???!!!!  - tha's what I'll hear, even when done differently ...but I am one of those people who can eat the same thing evey night, so ifthey don't like it they can step up )

[becca]

How awesome to have your mom make dinner.   

[momtoAidenDeclan]

WOW was dinner good....salad, garlic bread and this dish:

    Salt and pepper
    1 pound penne rigate
    1/2 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces (she used zucchini, instead)
    Ice water
    1 1/2 cups chicken or vegetable stock, divided
    1 cup fresh mint leaves
    1 cup fresh parsley leaves
    1/4 cup unsalted pistachios, toasted (used almonds)
    2-3 tablespoons extra virgin olive oil (EVOO)
    4 tablespoons butter
    2 shallots, finely chopped
    2 large cloves garlic, finely chopped
    2 tablespoons flour
    1/2 cup dry white wine or 1/2 cup additional stock
    2 tablespoons fresh lemon juice or white balsamic vinegar
    A handful of grated Pecorino Romano cheese, plus more to pass at table

Serves 4
Preparation

Bring a pot of water to a boil; salt it, add the asparagus and cook for 3 minutes. With a spider or slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside. To the same water, still boiling, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water.

Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.

In a medium size skillet, melt the butter over medium heat. Add the shallots and garlic and cook, stirring, for 2 minutes; season with salt and pepper. Whisk in the flour. Stir in the wine and cook until reduced to 2 tablespoons. Add the remaining 1 cup stock and cook until thickened, about 5 minutes. Lower the heat to low. Stir in the lemon juice (or vinegar). Remove from the heat and stir in the pistachio puree.

Add the pasta, asparagus and a handful of cheese to the skillet; toss, stirring in the reserved cooking water to thin the consistency if desired. Season with salt and pepper. Pass more cheese at the table

[GoingNuts]

I'm not too proud to ask your mom to make my dinner tomorrow!

[eragon]

trying to  sort out meal plan has been tricky with my 3 part time jobs, but here is this weeks plan!

Today, saturday,
pork stir fry ginger, honey and garlic with rice.

sunday
roast lamb, mint sauce, yorkshire pudding, roast potato, parsnip, and veg, gravy, followed by syrup sponge and custard (milk custard for us, almond milk custard for dd)

monday.
beef stew and dumplings. cauliflower , carrots.

tuesday
ginger and  coconut chicken. rice and brocolli

wednesday
toad in the hole, mashed potato with mustard and white pepper, savoy cabbage, carrots, onion gravy.

Thursday
paprika chicken , rice. or veggie curry.

friday.
slow cooked beef bolonaise, with chicken livers, black olives, garlic, fresh basil, with pasta. fresh parmazan , green salad.

[momtoAidenDeclan]

Saturday - tortellini with shrimp and veggies
Sunday - appetizers (Superbowl!)
Monday - beef stew
Tuesday - my mom is charge
Wednesday - lentils
Thursday - leftovers, when they want them, I am out of the house for a meeting that evening
Friday - chicken/veggie/potato
Saturday - leftovers? not sure....

[eragon]

beef stew.....oh, yummy!

sunday
roast pork, with crackling, apple sauce , sage and onion stuffing.
with roast potato, parsnip, carrots, peas, savoy cabbage, gravy.

monday
paprika chicken (again, 4/6 like it)

tuesday

mushroom rissitto with  grated parmazan cheese, green salad.

wednesday
honey roast chicken with leeks, carrots. mashed potato, kale.

thursday

pork and fennel meatballs minestrone soup, garlic bread.


friday.
shepards pie.

[eragon]

today, sunday
roast lamb.

monday

red lentil pie


tuesday

stuffed peppers

wednesday

paprika chicken and rice

thursday
oven baked cod with pasta and tomato sauce, parmazan cheese and green salad

friday
veggie curry, rice

[BensMom]

Decided this thread needs reviving since I hate menu planning. I don't think I've seen it before. Not sure if anyone will notice since it's stickied. Here's my menu for the week.

Sunday--burgers, sweet potatoes (on the grill), some kind of rice
Monday--chicken marsala, orzo, salad
Tues--leftover burgers, roasted potatoes, fresh green beans
Wed--quesadillas, corn
Thur--quiche, broccoli
Fri--not sure. If there's enough leftover chicken and quiche, we'll have that. If not, we'll see.
Saturday--we always either eat out or order in.

[GoingNuts]

Sounds good Bensmom!

With no kids at home, my cooking goes further and we can get more "cook once, eat twice" meals out of weekly meal prep.  But after vacation (10 days away!!!), I really have to get back to a more formal plan.  And I'll have to get a lot of stuff in my freezer for after my hand surgery in October.

[BensMom]

Sunday--sausage and pepper sandwiches, roasted potatoes and some kind of veggie
Monday--chicken/cashew/greenbean stir fry (a Wegman's recipe)
Tuesday--the cheesesteak pasta thing Janelle posted probably with salad
Wednesday--leftovers
Thursday--Mexican quinoa (I think this is a recipe GN posted)
Friday--not sure.
Saturday--out for ds's birthday. He'll either come home or we'll go there.

[GoingNuts]

That all sounds good Bensmom. 

No grocery shopping this week; we leave Tuesday so it's all about cleaning out the fridge.

[BensMom]

If I keep posting here, then in a year, I can just come back here and repeat my weekly menus.

Sunday--Korean grilled chicken
Monday--butternut squash/quinoa casserole
Tuesday--tacos
Wednesday--I'm going out with friends. DH and DD can have leftovers
Thursday--cajun chicken pasta
Friday--Hungarian stew
Saturday--out

^^ I didn't make the Hungarian stew because I remembered we would be having brisket Sunday for Rosh Hashana. We had leftovers again Friday. There was still enough food left.

[BensMom]

This week:

Sunday--brisket (Rosh Hashana)
Monday--Chili lime chicken
Tuesday--cassoulet (kilbasi and beans)
Wednesday--leftovers
Thursday--Mexican barley bake
Friday--
Saturday--out

I might rearrange. It's supposed to be pretty warm Tuesday, so not a great day for cassoulet, which is warm and hearty and soup-like. I also set aside some brisket and froze it to use next week in a rigatoni recipe I have.