Monday, June 8, 2009

Menu Planning Monday




Menu Planning this week:

Last week was sooo successful! Though I didn't make what I had planned every single night, (i.e. we had pasta carbonara on Wednesday night and burgers on Thursday night) we had all the ingredients and I had my ideas already on what I was going to make that we didn't eat out ONCE! Did you hear this? NOT EVEN ONCE! I even thought we were going to eat out on HomeTeam night on Thursday, but here was my thought process... all we were going to do was buy some burgers and no way would we eat take out burgers when I had all the ingredients at home so I made the burgers in a flash, wrapped them up like take-out and had them in the car! Whew! Amazing!

So here we go again! I am pretty psyched becuase they have chicken tenders for 1.67 pound at Fry's this week and we are going to try our this chicken tender recipe this week. It's going to be sooo much fun!

Monday - Free Pizza that my girlfriend Katrina gave me :-) Thanks girl no cooking tonight!

Tuesday - Picadillo with Rice

Wednesday - Home Team night, Chicken Tenders and Pasta Salad with veggies


Thursday- SteakFajitas

Friday - Pizza Night (Boys are going to have a sleepover so this will be fun!)

As always, for more inspiration and menu planning ideas visit: www.orgjunkie.com

2 comments:

  1. I found you through orgjunkie. Congrats on planning ahead and not eating out last week.

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  2. Hey Carmen, I found an awesome recipe for Fettuccine Alfredo. I grill up some chicken to go with it and top it all with some fresh grated parm cheese, so delic. I will email you the recipe in case it is too hard to read here. Love ya!

    Prep Time:40 min
    Start to Finish:40 min
    makes:8 servings

    1 lb uncooked fettuccine
    2 cups whole milk
    1 tablespoon Gold Medal® all-purpose flour
    1/4 teaspoon salt
    Dash freshly ground black pepper
    Dash ground red pepper (cayenne)
    2 tablespoons butter
    2 teaspoons finely chopped garlic
    2 oz 1/3-less-fat cream cheese (Neufch√Ętel)
    2/3 cup grated Parmesan or Romano cheese
    2 tablespoons chopped fresh parsley
    1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
    2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
    3. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

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