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?


  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?

  2. What do you do with all the leftovers?

  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
    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.

  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

  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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