Sunday, February 7, 2010

Menu of the Week

 Finally getting around to the menu!  I've been busy this weekend.  My grandkiddos came over to the house for a visit yesterday.  So, you know what that means!  Time to play!  My daughter-in-law and I took my granddaughter to the boot store to get her a new pair of boots. She got pink boots, and a pink cowgirl hat with rhinestones on the hat band!  She is ALL decked out for the rodeo!  The boy's got new boots also, and cowboy hats!  Gosh if they didn't remind me of when their dad (my son) was a boy and I took him to get his first boots and hat!  What a fun day! 

Well, here's the menu.  I'm going to add Sunday .... since it's Valentines!  You can use my idea, or choose your own, of course! 

Happy Valentines Week Everyone!!!                

Dee Dee

Monday: Feb 8th:  Hamburgers with Homemade french fries, or the frozen kind.
Tuesday: Feb 9th:  Chicken Picata with Herb Potates and Frenchstyle Greenbeans

Recipe for Chicken Picata:  Serves 6  Recipe from  The Southern Living Cookbook

6 Boneless/Skinless Chicken Breasts
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1/4 cup butter or margarine
1/4 cup lemon juice
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley (optional)

Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin.  Combine flour, salt, and pepper; dredge chicken in flour mixture.
Melt butter in a large skillet over medium heat.  Add chicken, and cook 3 to 4 minutes on each side or until golden brown.  Remove chicken, and drain on paper towels; keep warm.  Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated.  Pour lemon mixture over chicken; sprinkle with parsley (optional)

Herb Potatoes (My own recipe)

10-12 small Red Potatoes (washed and dried)
2 Tablespoons of Parsley flakes
2 Tablespoons of Butter or Margarine
1/2 tsp Salt & Pepper

Cube the potatoes and place in a medium size pot, cover with water and bring to boil.  Turn down to simmer and cook potatoes until done. 
When potatoes are soft, drain and place in a serving bowl.  Top with butter or margarine and let the butter melt.  Add the parsley and other spices and toss to coat. 

Frenchstyle greenbeans ... Canned or frozen (easy enough!)

Wednesday: Feb 10th:  Slower Cooker Bar-b-que Pork Sandwiches

1 - 2 lb pork roast
1/4 cup Barbque Sauce
1 Tablespoon Liquid smoke

Place in your slow cooker in the morning.  Cook for 6 to 8 hours on low.  Will be ready when you get home from your day out!  Pull apart pork and serve over hamburger buns.  Garnish with onions and pickles!  Pick up some potato salad, or make your own. 

Thursday: Feb 11th: Fish Tacos

See my recipe from an earlier post.  See January 17th post.

Friday: Feb 12th:  Left overs day! 

If we have leftovers in the refrigerator, which we usually do, we have a feast of whatever is there.  We do this at least one day a week! 

Sometimes we have an OYO Day!  On Your Own for dinner!  This was my husbands contibution to the meal planning!  Hey! I like it! 

Saturday:  Feb 13th:  Pizza night!

Sunday:  Feb 14th Valentines Day!  Roast and Potatoes with Yorkshire Pudding
                                                             Desert: Strawberry Shortcake
 (this is my husbands favorite, it's also our Anniversary, so I'll make this for him!)

2 to 4 lb Roast (your choice of cut)
6 to 10 Red Potatoes, cubed with skins on
1/4 chopped small onion
1/2 cup water

Add first 3 ingredients to your roaster pan. Cook in the oven on 350 degrees for one hour, or until done.   30 minutes before your roast is done, add your potatoes.  

Mix up the Yorkshire pudding and have it ready to put in the oven when the roast is done.  

Yorkshire Pudding: Recipe from my mother-in-law (who is from England)

2 cups Flour              Bake at 450 degrees for 45 minutes or until golden brown
2 cups Milk
2 Eggs
Pinch of Salt

Beat eggs in milk.  Add salt to flour.  Pour eggs and milk mixture into flour and beat well.  Let set for 30 minutes to thicken.  Pour into a 9x9 pan.  Will be puffy and golden brown.

Easy Strawberry Shortcake

1 Ready made Angelfood Cake
1 Carton of Fresh Strawberries
1 pkg of Strawberry Glaze
1 Carton (large) of Coolwhip

Shred the cake into bitesize pieces.  Wash and drain the strawberries and cut into bite size pieces.  In a small bowl add the strawberries and glaze.  Mix together. 

In a pretty glass bown layer the cake, strawberries and coolwhip.  Chill before serving. 

Bon Apetite!!!

Ciao....Dee Dee