Meal Plan: December 14-22

Monday:

Slow Cooker Chicken Noodle Soup

Use 6 C Chicken stock in place of water and boullion. Use whatever vegetable we have in the house.

Tuesday:

Potage Parmentier with Pork Sandwiches

Wednesday: Kate in NY

Leftover Chicken Noodle Soup

Thursday: Kate in NY

Sauce

Friday:

Leftover buffet

Saturday: In CT

Sunday: Pizza

Monday: Roasted Vegetable Lasagna - Everyday Food page 51

Tuesday: Leftovers or Soup and Sandwiches

Meal Plan: December 9 -12

Wednesday - Seared steak with brussels sprouts - page 91

Thursday - Chicken in a pot - page 16

Friday - Eggplant Lasagna

Saturday

Pork tenderloin with sauteed apples:

http://www.marthastewart.com/recipe/pork-tenderloin-with-sauteed-apples-and-leeks

Chocolate Roulade

http://www.marthastewart.com/photogallery/chocolate-indulgences?lpgStart=1&currentslide=31&currentChapter=2#ms-global-breadcrumbs

Meal Plan: December 10 - 15

Wednesday: Seared Steak with Brussels Sprouts. Everyday Food page 91.

Thursday: Chicken in a Pot. Everyday Food p. 16

Friday: Eggplant, Spinach, Lasagna

Saturday: Pork Tenderloin with sauteed apples and leeks.

http://www.marthastewart.com/recipe/pork-tenderloin-with-sauteed-apples-and-leeks

Easy Turkey Noodle Soup Recipe from Everyday Food, November 2009

Easy Turkey Noodle Soup:

2 T unsalted butter

2 celery stalks, diced medium

3 carrots, cut into 1/4 inch rounds

1 medium onion, diced medium

coarse salt and ground pepper

8 C Turkey stock

2 C wide egg noodles

1 sprig rosemary, about 2 in long

3/4 lb. shredded cooked turkey

1. in a 6 Q saucepan, melt butter over med-high. Add celery, carrots, onion, and 1/2 t salt and cook until onion softens, about 3 min.

2. Add stock and bring to rapid simmer. Add noodles, rosemary, 2 t salt, and 1/4 t pepper and simmer until noodles are tender, 10-12 min. Add turkey and heat through.

Serves 6

per serving: 284 cal; 8.9 g fat (4.1 sat fat); 31.4 g protein; 18.4 g carb; 2.9 g fiber

Meal Plan: November 17 - 29

These two weeks are like onebigblendedweek! With a big event at work and then a short week before we are off on our Thanksgiving travels, it is hard to keep up with the meals.

Tuesday:

Turkey Noodle Soup, Everyday Food November 2009, p. 65

This was wonderful! I love egg noodles. It was a great way to use up our leftovers

Wednesday:

Fish with Lemon Parsley Relish, Everyday Food November 2009, p. 82

I loved fish cooked in this folded-over method. It looked beautiful on the plate and the greens were delicious.

Thursday:

Turkey Noodle Soup Leftovers

Friday: PA Dinner - Sauce

Saturday:

Tomato and Shrimp pasta with Feta, Everyday Food, November 2009, p. 47

This was DE-LI-CIOUS! I have not cooked shrimp myself much before, but I think it is going to become a staple protein in our house. I soaked the tails and shells in boiled water to make seafood stock.

Sunday: Baked Chicken with Fennel and Apples, Everyday Food, November 2009, p. 146.

Finally getting around to this....I am going to make it in the slow-cooker and add some potatoes I have hanging around.

Monday: Red beans with sausage, Everyday Food, November 2009, p. 55

Rice and broccoli

Tuesday: Eat up leftovers

Wednesday: In CT

Thursday: Thanksgiving!

Friday: In CT

Saturday: Pasta dinner at Trattoria Hesser

Sunday: dinner at home, TBD

Make Your Own Tortilla Chips

Recipe from Savory Sweet Life

I can't wait to do this! The warm, handmade chips are what always lure me into my favorite Mexican restaurants!

Baked Chicken with Fennel and Apples Recipe from Everyday Food, November 2009

Serves 4 ~ Prep time: 10 min ~ Total time: 1hr

• 1 whole chicken (3 1/2 lbs), cut into 8 pieces and breasts halved crosswise
• 2 fennel bulbs, fronds removed, bulbs cut into wedges
• 4 shallots, halved lengthwise
• 1/2 cup fresh sage leaves
• 3 T EVOO
• 2 T cider vinegar
• coarse salt and ground pepper
• 2 Gala or Fuji apples, cored and quartered

Preheat oven to 450 degrees with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15-20 minutes more.

per serving: 567 cal; 31.3 g fat (7.2 g sat fat); 43.9 g protein; 27.7 g carbs; 5.7 g fiber.