Menu for the week of May 18th, 2008
Saturday
Chicken Bryan
Broccoli
Orzo
Sunday
Steak
Asparagus
Monday
Spiced Shrimp
French Bread
Tuesday
Summer pasta
Wednesday
BBQ Chicken
Corn
Thursday
Steak Salad
Friday
B-Day Party
Saturday
B-Day Party
Saturday, June 14, 2008
Sunday, May 18, 2008
Menu for the week of May 18th, 2008
Menu for the week of May 18th, 2008
Sunday
Steak
Hash Browns
Steamed Asparagus
Monday
Spiced Shrimp
French Bread
Tuesday
Pan Seared Pork Chops w/ Lemon Sauce
Broccolini
Egg Noodles
Wednesday (Soccer)
Spaghetti
Thursday (Gymnastics)
Chicken Quesadillas
Friday
Vegetable Frattatas
Saturday
TBD
Sunday
Steak
Hash Browns
Steamed Asparagus
Monday
Spiced Shrimp
French Bread
Tuesday
Pan Seared Pork Chops w/ Lemon Sauce
Broccolini
Egg Noodles
Wednesday (Soccer)
Spaghetti
Thursday (Gymnastics)
Chicken Quesadillas
Friday
Vegetable Frattatas
Saturday
TBD
Sunday, April 13, 2008
Menu for the week of April 13th, 2008
Menu for the week of April 13th, 2008
Sunday
Corned Beef and Cabbage
Soda Bread
Monday
Spiced Shrimp
French Bread
Tuesday
Pan Seared Pork Chops w/ Lemon Sauce
Broccolini
Egg Noodles
Wednesday (Soccer)
Spaghetti
Thursday (Gymnastics)
Pan Seared Chicken
Broccoli
Friday
Vegetable Frattatas
Saturday
TBD
Sunday
Corned Beef and Cabbage
Soda Bread
Monday
Spiced Shrimp
French Bread
Tuesday
Pan Seared Pork Chops w/ Lemon Sauce
Broccolini
Egg Noodles
Wednesday (Soccer)
Spaghetti
Thursday (Gymnastics)
Pan Seared Chicken
Broccoli
Friday
Vegetable Frattatas
Saturday
TBD
Sunday, April 06, 2008
Menu for the week of April 6th, 2008
Menu for the week of April 6th, 2008
Sunday
Pan Seared Halibut
Asparagus
Monday
Steak & Spinach Salad
Tuesday
BBQ Chicken
Wednesday (Soccer)
Spaghetti
Thursday (Gymnastics)
Pork Tenderloin
Orzo
Salad
Friday
Vegetable Frattatas
Saturday
TBD
Sunday
Pan Seared Halibut
Asparagus
Monday
Steak & Spinach Salad
Tuesday
BBQ Chicken
Wednesday (Soccer)
Spaghetti
Thursday (Gymnastics)
Pork Tenderloin
Orzo
Salad
Friday
Vegetable Frattatas
Saturday
TBD
Saturday, March 29, 2008
Menu for the week of March 30th, 2008
Menu for the week of March 30th, 2008
Sunday
Grilled Seafood with Cucumber Tomato Salsa
Baby spinach salad
Red Potatoes
Monday
Steak & Spinach Salad
Tuesday
Shrimp and Mango
Orzo
Wednesday
Pan Seared Chicken
Broccoli
Egg Noodles
Thursday (Gymnastics)
Pork Tenderloin
Orzo
Salad
Friday
Vegetable Frattatas
Saturday
TBD
Sunday
Grilled Seafood with Cucumber Tomato Salsa
Baby spinach salad
Red Potatoes
Monday
Steak & Spinach Salad
Tuesday
Shrimp and Mango
Orzo
Wednesday
Pan Seared Chicken
Broccoli
Egg Noodles
Thursday (Gymnastics)
Pork Tenderloin
Orzo
Salad
Friday
Vegetable Frattatas
Saturday
TBD
Sunday, March 09, 2008
Menu for the week of March 9th, 2008
Menu for the week of March 9th, 2008
Sunday
Cioppino
Rosemary Bread
Monday
Chicken Cacciatore
Egg Noodles
Broccoli
Tuesday
Pan Seared Chicken with Lemon Sauce
Broccoli
Orzo
Wednesday
Steak Spinach Dinner Salad
Thursday (Gymnastics)
Pork Tenderloin
Orzo
Salad
Friday
Kielbasa
Egg Noodles
Saturday
TBD
Sunday
Cioppino
Rosemary Bread
Monday
Chicken Cacciatore
Egg Noodles
Broccoli
Tuesday
Pan Seared Chicken with Lemon Sauce
Broccoli
Orzo
Wednesday
Steak Spinach Dinner Salad
Thursday (Gymnastics)
Pork Tenderloin
Orzo
Salad
Friday
Kielbasa
Egg Noodles
Saturday
TBD
Sunday, March 02, 2008
Menu for the week of March 2nd, 2008
Menu for the week of March 2nd, 2008
Sunday
Fish of the Day
Asparagus
Monday
Pan Seared Chicken with Lemon Sauce
Broccoli
Orzo
Tuesday
Vegetable Pasta
Wednesday
Steak Spinach Dinner Salad
Thursday (Gymnastics)
Pork Chops
Zucchini
Rice
Friday
Kielbasa
Egg Noodles
Saturday
TBD
Sunday
Fish of the Day
Asparagus
Monday
Pan Seared Chicken with Lemon Sauce
Broccoli
Orzo
Tuesday
Vegetable Pasta
Wednesday
Steak Spinach Dinner Salad
Thursday (Gymnastics)
Pork Chops
Zucchini
Rice
Friday
Kielbasa
Egg Noodles
Saturday
TBD
Sunday, February 24, 2008
Menu for the week of February 24th, 2008
Menu for the week of February 24th, 2008
Sunday
Fondue Night - Cheese and Beef
Monday
Steak Cobb Dinner Salad
Tuesday
Vegetable Pasta
Wednesday
Chicken Bryan
Broccoli
Thursday (Gymnastics)
Rigatoni Bolognase
Green Salad
Friday
Linguica and Egg Noodles
Saturday
TBD
Sunday
Fondue Night - Cheese and Beef
Monday
Steak Cobb Dinner Salad
Tuesday
Vegetable Pasta
Wednesday
Chicken Bryan
Broccoli
Thursday (Gymnastics)
Rigatoni Bolognase
Green Salad
Friday
Linguica and Egg Noodles
Saturday
TBD
Monday, February 18, 2008
Recipe: The Ultimate Lasagna
The Ultimate Lasagna
Recipe courtesy Tyler Florence
2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping
Preheat oven to 350 degrees F.
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 8 servings
User Rating: 4 Stars
Episode#: TU0412
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Recipe courtesy Tyler Florence
2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping
Preheat oven to 350 degrees F.
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 8 servings
User Rating: 4 Stars
Episode#: TU0412
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Menu for the week of February 17th, 2008
Menu for the week of February 17th, 2008
Sunday
Beef Fondue
Monday
Steak Fajitas
Tuesday (PTO 7PM)
Vegetable Pasta
Wednesday
Pan Roasted Chicken
Broccoli
Thursday (Gymnastics)
Rigatoni & Italian Sausage
Green Salad
Friday
The Ultimate Lasagna
Saturday
TBD
Sunday
Beef Fondue
Monday
Steak Fajitas
Tuesday (PTO 7PM)
Vegetable Pasta
Wednesday
Pan Roasted Chicken
Broccoli
Thursday (Gymnastics)
Rigatoni & Italian Sausage
Green Salad
Friday
The Ultimate Lasagna
Saturday
TBD
Sunday, February 10, 2008
Menu for the week of February 11th, 2008
Menu for the week of February 10th, 2008
Sunday
Chicken Bryan
Broccolini
Monday
Seared Fish...
Tomato / Orzo / Feta salad
Tuesday
Steak & Blue Dinner Salad
Wednesday
Pork Tenderloin
Broccoli
Orzo
Thursday
Spaghetti and Meatballs
Green Salad
Friday
Pan Seared Chicken w/ Lemon Sauce
Broccoli
Orzo
Saturday
TBD
Sunday
Chicken Bryan
Broccolini
Monday
Seared Fish...
Tomato / Orzo / Feta salad
Tuesday
Steak & Blue Dinner Salad
Wednesday
Pork Tenderloin
Broccoli
Orzo
Thursday
Spaghetti and Meatballs
Green Salad
Friday
Pan Seared Chicken w/ Lemon Sauce
Broccoli
Orzo
Saturday
TBD
Sunday, January 27, 2008
Menu for the week of January 27th, 2008
Menu for the week of January 27th, 2008
Sunday
Chicken Marsala
Saute'd zucchini
Monday
Pork Chops
Cous Cous
Tuesday
Chicken Scallopine w/ Balsamic
Green Salad
Wednesday
Pork Tenderloin
Broccoli
Orzo
Thursday
Braised Italian Sausage
Friday
Shrimp Scampi
Saturday
TBD
Sunday
Chicken Marsala
Saute'd zucchini
Monday
Pork Chops
Cous Cous
Tuesday
Chicken Scallopine w/ Balsamic
Green Salad
Wednesday
Pork Tenderloin
Broccoli
Orzo
Thursday
Braised Italian Sausage
Friday
Shrimp Scampi
Saturday
TBD
Sunday, January 06, 2008
Recipe: Carrabba's Chicken Marsala
Carrabba's Chicken Marsala
I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes
4 Servings
Time to make 40 min 30 min prep
Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 (4 ounce) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil
1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.
2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4
I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes
4 Servings
Time to make 40 min 30 min prep
Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 (4 ounce) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil
1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.
2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4
Recipe: Carrabba's Italian Grill - Chicken Bryan
CARRABBA'S ITALIAN GRILL CHICKEN BRYAN
Source: Chef Chad in Houston TX
Serves 6
Chicken
6 large chicken breasts
1-2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce
2 Tbsp. butter
1 Tbsp. finely chopped garlic
1 Tbsp. finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 Tbsp. cold unsalted butter, cut into small pieces
1 1/2 cup finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Source: Chef Chad in Houston TX
Serves 6
Chicken
6 large chicken breasts
1-2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce
2 Tbsp. butter
1 Tbsp. finely chopped garlic
1 Tbsp. finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 Tbsp. cold unsalted butter, cut into small pieces
1 1/2 cup finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Menu for the week of January 6th, 2008
Menu for the week of January 6th, 2008
Sunday
Chicken Bryan
Broccolini
Monday
Chicken Marsala
Egg Noodles
Saute'd zucchini
Tuesday
Chicken & Gorgonzola
Wednesday
Pork Tenderloin
Broccoli
Cous Cous
Thursday
Braised Italian Sausage
Friday
Shrimp & Mango
Orzo
Saturday
Island Fare
Sunday
Chicken Bryan
Broccolini
Monday
Chicken Marsala
Egg Noodles
Saute'd zucchini
Tuesday
Chicken & Gorgonzola
Wednesday
Pork Tenderloin
Broccoli
Cous Cous
Thursday
Braised Italian Sausage
Friday
Shrimp & Mango
Orzo
Saturday
Island Fare
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