The Menu is Ready

So, our menu for this week is a good one.

We were worried it was going to be a costly grocery store trip because we wanted to do our main food trip separate from the cookout trip so that nothing we were going to need during the week was accidentally used in preparation for the cookout, but we apparently did a great job shopping because the trip was relatively inexpensive, even though we have some big meals in store for this week.

Tonight: Lemon Pepper Chicken with Sauteed Zucchini, Squash and Mushrooms. The marinade for the chicken was a bottled marinade we were trying to get rid of, so we put that on the chicken for about two hours then baked it.  I usually boil the remainder of the marinade on the stove top so we can use it as a sauce if we want.  For the veggies, I sauteed them in butter with a little bit of garlic powder, salt, pepper and a little cinnamon.  It was a weird combo, but was pretty good.

Monday:  Pesto Vegetarian Lasagna and salad. This is a Bethenny Frankel recipe from her website.  You know that we are trying to designate Monday as vegetarian night, so this was our attempt to do that.  We are using a bag salad as our real veggie for this dish.

Tuesday: Leftovers. After the cookout, our fridge was so full with food that our friends left and the leftovers we didn’t get around to eating last week or this weekend (hamburger helper, penne pasta, sauerkraut, veggies, etc.)  So while we were going to have BBQ Chicken with Corn on the Cob and Green Beans, we are going to push that off to next week. I’m going to use the green beans later in the week, but because we’ve already had chicken this week, we’re waiting on the BBQ until next week.  The leftover meal was also a good choice for Tuesday because I have a Body Pump class that doesn’t start until 6:00 p.m.  So the easy meal helps us not have to eat SO late.

Wednesday: Fajitas. T picked out a flank steak and we’ll make this with my quesadilla maker with peppers and onions (only on T’s) and shredded cheese, refried beans and sour cream.

Thursday: Cream of Mushroom and Soy Sauce Pork Chops over Penne Pasta with Fresh Green Beans. This is another recipe.  It looks yummy and will be pretty easy to do.  The fact that it’s a slow cooker meal is great too because I have a Body Pump class a the gym that will put me home a little later than normal.  You can see that the picture has it paired with white rice and what looks like grapes and broccoli.  Because we have Penne pasta left over from last week, I’m going to try to use that instead and as far as our green veggies go, we’re having fresh green beans (probably simmered in a little bit of bacon grease and butter with salt and pepper).

Friday: NO MEAL.  We didn’t plan a meal for Friday because we usually don’t, but if we decide we want to eat in, we’ll do the BBQ chicken we were going to push off to next week.


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Filed under Dinner Menu

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