NumberNineteen

Menu Planning Early March

sources: Jenny Steffens Hobick, Eating Well, An Edible Mosaic

Over the next few weeks, I'm mixing up very easy meals with just one or two meals that are little more time consuming.  I've reached the point in the semester when I need to buckle down and get cracking on papers and projects, so quick but yummy will be key for dinner. 

This is the last stretch of winter before the farmers markets start to open around here.  I'm hoping that April will bring fresh asparagus and broccoli...and give me an excuse to bring home a loaf of artisan bread from a baker whose stall always beckons.

The menu for the next week or so:

Sloppy Joes

Zucchini Fries

Kaytucky Chicken

Mashed Potatoes

Mixed Salad with Oranges & Cranberries

 

Trader Joe's Masala Sauce with Chicken

Steamed Broccoli

Rice and/or Naan Bread

 

Parmesan Crusted Fish

Baked Parmesan Tomatoes

Wild Rice

 

Steak with Blue Cheese Sauce

Garlic Mashed Potato Cakes

Broccoli with Pine Nuts & Lemon

 

French Dip Sandwiches

Carrots with Dill

 

French Dip Sandwiches are one of my family's favorite winter recipes -- soooo easy & soooo good!

French Dip Sandwiches

3 lb. boneless chuck roast, trimmed

1 can each: French onion soup, condensed beef consomme, condensed beef broth

 

Halve roast & place in crockpot.  Pour the soups over the roast.  Cover & cook on low for 8-10 hours.  Shred meat with forks & serve on rolls.  Serving cooking juice as a dipping sauce in small bowls.

I am sharing this post at Stone Gable's On The Menu Monday

Menu Planning

sources: southern living, savorysweet life, skinnytaste

Getting hungry?  So was I.  I've been really bored with cooking and what we've been eating recently. Last year was so busy with the move & starting school that I really slid into a cooking rut. 

Recently I realised that I love the feeling of coming up with a really good dinner. I feel so satisfied when we sit down together and I've put together a table full of goodness. It's like a little celebration on a regular night.

Taking time to plan a menu has really helped me get creative and devise great meals.  I've been trying a lot of new recipes as well.  Some are great, some won't get a second go-around. 

I'm sharing my menu for the current two weeks -- it helps keep me organized and maybe you'll take away a few ideas!

Chicken Marsala with Mashed Potatoes and  Sauteed Brussel Sprouts with Shallots

Spaghetti with Marinara Sauce, Steamed Broccoli and Baked Mozzarella Sticks

Ginger-Cilantro Pork Chops, Wild Rice and Squash and Chive Pancakes

Ham & Bean Soup and Salad with Dried Cranberries, Walnuts, Shaved Parmesan and Poppy Seed Dressing

Honey Spiced Glazed Chicken, Balsamic Asparagus and Buttered Noodles

Herb and Potato Chip Crusted Beef Tenderloin, Brussel Sprouts Braised in Butter and Orzo

My friend Cindy told me how to make balsamic asparagus and it is now one of my favorite ways to prepare asparagus.  And, it's so easy!

Balsamic Asparagus

1 pound asparagus

1 T. balsamic vinegar

kosher salt

olive oil (about 1 teaspoon)

Cut the asparagus into 2 inch pieces and place in a skillet that has been sprayed with olive oil (or about 1 teaspoon oil).  Sprinkle on balsamic vinegar and salt to taste.  Saute on medium for about 5 minutes or until asparagus is crisp but can be pierced easily with a fork. 

You can also make this on the grill by leaving the asparagus stems whole and tossing them with the vinegar & salt before grilling.