Tuesday, August 19, 2008

Week 1 -- Starting August 18th

Okay, here is my menu for the week starting with what I made last night:

Monday: tinfoil dinners

Tuesday: citrus and basil rub salmon, rice, green salad

Wednesday: chicken salad pitas

Thursday: lasagna, breadsticks

Friday: swedish meatballs, mashed potatoes, w/gravy and lingonberry (from IKEA)

Saturday: parmesan chicken, baked potatoes

Sunday: breakfast for dinner

So, what's on your menu this week?

5 comments:

  1. I like this idea Jen! But my menu isn't as good... ALthough last week I made a chicken salad with a lime-cilantro dressing that was scrumptious!! I added chopped jicama to the salad and thawed frozen corn (I got the idea from a salad in an airport somewhere). The jicama adds a nice crunch that I'm beginning to expect in all my green salads now!

    Can you post your recipe for chicken salad?

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  2. What do you do with all the leftovers?

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  3. Mom -- I don't really have an exact recipe for chicken salad, but here's a rough idea of what I put in it:

    grilled/baked chicken breasts, shredded or chopped
    almonds (toasted on stove)
    green onions
    celery
    grapes (for me, not for Dave)
    mayo (as much as looks good)
    a little lemon juice
    salt, pepper, garlic salt (or fresh garlic), and a little lawry seasoning

    Annelisa -- we actually don't have too many leftovers. I usually don't make a lot, just enough for dinner and one lunch for Dave. If I'm making lasagna, I'll split it in two and freeze half and bake the other half.

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  4. Jenny -- I would love recipes for pineapple sesame chicken and the basil citrus rub for salmon. Do you grill the salmon. miss you guys. . .

    em snow

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  5. Em -- I'll post the link to the recipe for the sesame chicken.

    I bought the basil citrus rub from pampered chef. But it says in the little recipe book that I got that if you don't have the rub you can substitute lemon pepper. I just mixed the rub with a little olive oil and brushed it (and patted it) on top of the salmon. Then I grilled it.

    I've only grilled salmon a few times and I'm pretty sure that I cook it too long. I'm still learning. I just grilled it with the skin side down (with the rub side up) until it was done.

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