Sunday- tomato and chesse quisadilla
monday-beef stroganoff
tuesday-tuna cassrole
wed- sticky chicken
Thursday-salmon
friday-speghetti
sat-out
sunday-nachos or burritos
monday-amy's for a huge, juicy steak and potatoes
tuesday-amy's for thanksgiving stuffed turkey.
wed- amys for an extravagent, overthetop, expensive meal
Sunday, March 21, 2010
Tuesday, March 16, 2010
marci menu for march 16-21st.
(not as good as yours, i will be trying yours next week :)
Tuesday- salmon, quinoa, asparigus
wed-baked pototoes with lentils and all the topping
thursday-speghetti and salad
friday-chicken parmeson with red pototoes and salad
sat- beef strognoff
sun-cheese and tomato quesadilla
Sunday, March 14, 2010
Menus for the next week!
Monday: Crockpot Italian Chicken (see recipe below)
Tuesday: Taco Bell Supreme Beef Chalupa (see recipe below)
Wednesday: Sweet and Tangy Asian Chicken Salad (see recipe below)
Thursday: leftover
Friday: California Pizza Connections BBQ pizza (see recipe below)
Saturday: Chicken and Spinach penne pasta (see recipe below)***I love this recipe
Sunday: leftovers
_____________________________________________________________________________________
Crockpot Italian Chicken (Marci's recipe)
chicken
1/2 italian dressing packet
can cream of chicken soup
serve over rice
_____________________________________________________________________________________
Taco Bell Supreme Beef Chalupa
1 lb gound beef
onions
1/4 cup flour
1 TBSP chili powder
1 tsp paprika
1 tsp salt
6 round flatbreads (pita bread is fine)
vegetable oil, for deep frying (or bake it so it's healthier)
1 c sour cream
1 c shredded lettuce
1 c shredded cheese
1/4 c diced tomato
salsa
Combine beef with the next 5 ingredients and cook over medium-high heat. stir often, to prevent large chunks from forming, is should be like a paste.
Remove from heat, preheat 1 inch of oil to 450 degrees in a deep-fryer or skillet.
Deep fry the bread for 30 seconds, Let drain on paper towels
Assemble the chalupa starting with meat, then add remaining ingredients on top.
_____________________________________________________________________________________
Sweet and Tangy Asian Chicken Salad
lettuce
chicken
TBSP butter
green onions
2 radishes
1/2 c dry roasted peanuts
pkg Ramen (chicken or oriental)
Toss lettuce, onions, radishes, and chicken. Melt butter on a cookie sheet. Crumble ramen into melted butter. Add peanuts and toss to coat. Bake at 350 degrees for 15 mins. Cool sprinkle over salad. Drizzle with dressing. Toss to coat.
Dressing:
1/8 c apple cider vinegar
1 TBSP soy sauce
_____________________________________________________________________________________
California Pizza Connection bbq chicken pizza
1 chicken breast
1 TBSP olive oil
1/2 c bbq sauce
pizza dough or dough mix (i'm using pita bread)
2 TBSP shredded smoked gouda cheese (i'm usind cheddar! haha)
1 c shredded mozzarella cheese
1/2 small red onion (i'm using yellow onion)
2 TBSP chopped fresh cilantro (skipping this)
Cook chicken, chill in fridge. Coat with half bbq sauce, cut into bite size pieces. Preheat oven to 425 degrees. Prepare pizza dough. Spread remaining bbq sauce over crust. Sprinkle 1/2 cheese over sauce. Add chicken and onion, then other half of cheese. Add cilantro. Bake for 10 min or until crust is golden.
_____________________________________________________________________________________
Spinach and Penne Pasta
chicken
salt and pepper
4 TBSP butter, divided
10 oz fresh spinach
8 oz Mascarpone cheese (I use cream cheese, it's cheeper)
tomatoes, chopped or sliced
1 garlic clove, minced
1 lb penne pasta
2 oz shredded parmesan cheese
Season chicken and brown in 3 TBSP butter until cooked through. Slice the chicken and set aside. Saute the garlic in remaining butter until almost brown and add the fresh spinach and saute until wilted, set aside. In a parge pot, boil the penne pasta until al dente and drain. Return pasta to hot pot and add Mascarpone cheese, sauteed spinach and sliced chicken. Mix well until the cheese is melted and place into serving dish. Garnish with parmesan cheese and tomatoes. Serve warm. Serves 6
Tuesday: Taco Bell Supreme Beef Chalupa (see recipe below)
Wednesday: Sweet and Tangy Asian Chicken Salad (see recipe below)
Thursday: leftover
Friday: California Pizza Connections BBQ pizza (see recipe below)
Saturday: Chicken and Spinach penne pasta (see recipe below)***I love this recipe
Sunday: leftovers
_____________________________________________________________________________________
Crockpot Italian Chicken (Marci's recipe)
chicken
1/2 italian dressing packet
can cream of chicken soup
serve over rice
_____________________________________________________________________________________
Taco Bell Supreme Beef Chalupa
1 lb gound beef
onions
1/4 cup flour
1 TBSP chili powder
1 tsp paprika
1 tsp salt
6 round flatbreads (pita bread is fine)
vegetable oil, for deep frying (or bake it so it's healthier)
1 c sour cream
1 c shredded lettuce
1 c shredded cheese
1/4 c diced tomato
salsa
Combine beef with the next 5 ingredients and cook over medium-high heat. stir often, to prevent large chunks from forming, is should be like a paste.
Remove from heat, preheat 1 inch of oil to 450 degrees in a deep-fryer or skillet.
Deep fry the bread for 30 seconds, Let drain on paper towels
Assemble the chalupa starting with meat, then add remaining ingredients on top.
_____________________________________________________________________________________
Sweet and Tangy Asian Chicken Salad
lettuce
chicken
TBSP butter
green onions
2 radishes
1/2 c dry roasted peanuts
pkg Ramen (chicken or oriental)
Toss lettuce, onions, radishes, and chicken. Melt butter on a cookie sheet. Crumble ramen into melted butter. Add peanuts and toss to coat. Bake at 350 degrees for 15 mins. Cool sprinkle over salad. Drizzle with dressing. Toss to coat.
Dressing:
1/8 c apple cider vinegar
1 TBSP soy sauce
_____________________________________________________________________________________
California Pizza Connection bbq chicken pizza
1 chicken breast
1 TBSP olive oil
1/2 c bbq sauce
pizza dough or dough mix (i'm using pita bread)
2 TBSP shredded smoked gouda cheese (i'm usind cheddar! haha)
1 c shredded mozzarella cheese
1/2 small red onion (i'm using yellow onion)
2 TBSP chopped fresh cilantro (skipping this)
Cook chicken, chill in fridge. Coat with half bbq sauce, cut into bite size pieces. Preheat oven to 425 degrees. Prepare pizza dough. Spread remaining bbq sauce over crust. Sprinkle 1/2 cheese over sauce. Add chicken and onion, then other half of cheese. Add cilantro. Bake for 10 min or until crust is golden.
_____________________________________________________________________________________
Spinach and Penne Pasta
chicken
salt and pepper
4 TBSP butter, divided
10 oz fresh spinach
8 oz Mascarpone cheese (I use cream cheese, it's cheeper)
tomatoes, chopped or sliced
1 garlic clove, minced
1 lb penne pasta
2 oz shredded parmesan cheese
Season chicken and brown in 3 TBSP butter until cooked through. Slice the chicken and set aside. Saute the garlic in remaining butter until almost brown and add the fresh spinach and saute until wilted, set aside. In a parge pot, boil the penne pasta until al dente and drain. Return pasta to hot pot and add Mascarpone cheese, sauteed spinach and sliced chicken. Mix well until the cheese is melted and place into serving dish. Garnish with parmesan cheese and tomatoes. Serve warm. Serves 6
Subscribe to:
Comments (Atom)