Sunday - Perfect Roast Chicken a la Jaime Oliver. My first roast chicken. I wasn't sure how to tuck the wings so I found the play by play here. Mashed potatoes and roasted carrots.
Monday -Baked Ziti with Mozzarella and Parmesan. Simple Salad.
Tuesday - Pesto Pasta w/ leftover Roast Chicken and frozen Peas.
Wednesday - Ina's Sliders, Salt and Vinegar Chips, Fruit.
Thursday - Tomato soup and Grilled Cheese Sandwiches.
Friday - Open.
**update**
The Baked Ziti was a huge hit as were the sliders. Be careful not to over cook the noodles in the Baked Ziti...
Sunday, March 27, 2011
Sunday, March 20, 2011
Menu of the Week
Sunday - Ina's Lemon Chicken Breast, Roasted Carrots (I leave out the herbs) + Spaghetti for the kids. Super easy and good.
Pre-make Baked Rigatoni. .
Ina's Lemon Chicken Breast
1/4 c olive oil
9 cloves of garlic
1/3 cup dry white wine (optional)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsps dried oregano
1 tsp minced fresh thyme leaves
4 boneless chicken breasts, skin on 6 to 8 oz
1 lemon
Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook for just one minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp of salt and pour into a 9x12 baking disk.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breast with oil and sprinkle with salt and pepper. Cut the lemon in eight wedges and tuck among chicken.
Bake for 30 to 40 minutes, until chicken is done and skin is lightly browned. If the chicken isn't browned enough stick it under the broiler for 2 minutes (set the timer)! Cover the pan with foil for 5 to 10 minutes and let rest. Sprinkle with salt and pepper and serve with pan juices. Bon appetit!
Monday - Bake Giada's Rigatoni with Bechamel Sauce. Simple salad.
Tuesday - Parmesan Chicken from QFC and leftover rigatoni.
Wednesday - Dinner at the Smith's
Thursday - Leftovers
Friday - Shore Lunch Minestrone Soup and Cornbread Muffins. Add arugula to soup and cook for at least 40 minutes. The soup is too spicy for kids so they'll have pesto pasta. I keep pesto in the freezer and add frozen peas with the pesto and bow tie pasta.
Pre-make Baked Rigatoni. .
Ina's Lemon Chicken Breast
1/4 c olive oil
9 cloves of garlic
1/3 cup dry white wine (optional)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsps dried oregano
1 tsp minced fresh thyme leaves
4 boneless chicken breasts, skin on 6 to 8 oz
1 lemon
Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook for just one minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp of salt and pour into a 9x12 baking disk.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breast with oil and sprinkle with salt and pepper. Cut the lemon in eight wedges and tuck among chicken.
Bake for 30 to 40 minutes, until chicken is done and skin is lightly browned. If the chicken isn't browned enough stick it under the broiler for 2 minutes (set the timer)! Cover the pan with foil for 5 to 10 minutes and let rest. Sprinkle with salt and pepper and serve with pan juices. Bon appetit!
Monday - Bake Giada's Rigatoni with Bechamel Sauce. Simple salad.
Tuesday - Parmesan Chicken from QFC and leftover rigatoni.
Wednesday - Dinner at the Smith's
Thursday - Leftovers
Friday - Shore Lunch Minestrone Soup and Cornbread Muffins. Add arugula to soup and cook for at least 40 minutes. The soup is too spicy for kids so they'll have pesto pasta. I keep pesto in the freezer and add frozen peas with the pesto and bow tie pasta.
Sunday, March 13, 2011
Menu of the Week
Sunday - Leftovers. Prepped for the work week. I made Enchiladas and Giada's Bolognese (meat sauce).
Monday - Baked the Enchiladas, heated Refried Beans and made a Simple Salad.
Tuesday - Reheated Giada's Bolognese and cooked the spaghetti. Grant said this recipe was a keeper. The kids didn't care for the parsley so I'll use less next time.
Wednesday - Leftover Enchiladas.
Thursday - Asian Flank Steak and Sweet Slaw. Delicious and easy to make. I used one red pepper instead of two. Definitely will make it again.
The kids are at grandma's house this weekend. Parent's weekend out.
Friday - Five Bistro in Edmonds
Saturday - Azul in Mill Creek
Monday - Baked the Enchiladas, heated Refried Beans and made a Simple Salad.
Tuesday - Reheated Giada's Bolognese and cooked the spaghetti. Grant said this recipe was a keeper. The kids didn't care for the parsley so I'll use less next time.
Wednesday - Leftover Enchiladas.
Thursday - Asian Flank Steak and Sweet Slaw. Delicious and easy to make. I used one red pepper instead of two. Definitely will make it again.
The kids are at grandma's house this weekend. Parent's weekend out.
Friday - Five Bistro in Edmonds
Saturday - Azul in Mill Creek
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