Be sure to enter mine to win 3 cookbooks and a Pioneer Woman t-shirt!
One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.
Monday – Asian Orange Chicken Salad
Tuesday – Ham (or leftover corned beef) & Asparagus Frittata
Wednesday – Sour Cream Chicken Enchiladas with steamed brown rice and vegetables
Thursday – Spaghetti Carbonara and side salads
Friday– Mushroom Casserole with Chicken, side salads
The Preparation Shortcuts:
1. When grilling the chicken for the salad on Monday, grill 4 extra breast pieces seasoned only with salt and pepper. Save these for use in the enchiladas and the mushroom casserole.
2. Fill and roll the corn tortillas and store in an airtight container on Monday. On Wednesday, simply make the sauce and transfer the rolled enchiladas to the pan, cover with remaining sauce and bake.
3. On Wednesday, make 3 extra cups of brown rice and save for the mushroom bake on Friday.
4. Prepare the mushroom casserole ahead of time (any time after Wednesday when the rice is made) so all that is left to do is toss it in the oven and wait for dinner on Friday.
The Shopping List:
1/2 pound precooked ham (not necessary if using leftover meat)
3-4 pounds chicken breast
8 ounces spring mix or other field greens
2 pounds mushrooms
1 bundle asparagus
2 onions
2 serrano chiles
small piece fresh ginger
1 bunch fresh parsley
1 bunch cilantro
3 cups chicken broth
10-ounce can tomatillos
12 corn tortillas
1/2 cup half and half
3 cups sour cream
1 cup cottage cheese
1/4 cup romano cheese
1 cup parmesan
2 cups monterey jack cheese
Pantry Items:
eggs
butter
flour
olive oil
white wine
rice wine vinegar
honey
soy sauce
salt and pepper
garlic
1 pound uncooked spaghetti
silvered almonds
cumin
cayenne pepperLast week from Food for My Family:
Ganache-Topped Mint Brownies with the Kids
Blog Birthday Cookbook (and t-shirt) Giveaway!
Wow! What an organized post this is. I love how you included a shopping and prep list. Sounds like you are going to eat some delicious food this week.
.-= Kristen´s last blog ..Homemade Yogurt: Make Your Own Monday #12 =-.
hmmmm, didn’t get this sent to my email this morning…that’s strange. Love the menu! The frittata sounds wonderful. Especially since I have the leftover corned beef!
wow what a delicious sounding menu this week. I have to admit I’m stealing the enchiladas and the spaghetti carbonara for my menu! I’ve never tried carbonara but have always wanted to ~ this sounds easy and delicious! Thanks.
.-= Jackie Lee´s last blog ..Crock Pot Sheperds Pie Recipe =-.
Happy Anniversary! Very cool giveaway idea. I would love to read about your suggestions and recpies as the growing season approaches, when some CSA veggies can be overwhelming. I hate wasting food, so I love new recipes on how to use those veggies or knowing what freezes well. I don’t have the time or patience for canning. ; )
Menu sounds good. I bought the ingredients for spaghetti carbonara this week; a family favorite.
.-= Nancy´s last blog ..vintage fire king =-.
made the asparagus frittata last night…..yum! and so easy.
That Asian salad looks awesome.
Liked all your kids’ nicknames. Well, I’m assuming you’re nicknaming them.
Thanks so much for the link to the Carbonara. I tried to leave a comment on that blog, but couldn’t figure it out. lol. I just wanted to say it was super EASY and DELICIOUS!!! Thanks again. Made homemade bread to go with it and a salad. YUM.
.-= Jackie´s last blog ..Zero Worry Parenting Starts Now =-.
Shaina your blog amazes me. Im speachless every time I look at it.