Meal Plan: January 23-29

Sunday:

Sausage chili

Monday:

Chutney Chicken with potatoes and zucchini in the Crock Pot

Tuesday:

Butternut Squash Lasagna

Wednesday:

Tomato Soup and sandwiches

Thursday:

Pasta with leftover chicken broccoli

Friday:

Macaroni and Cheese and salad in CT

Saturday:

Fiesta dinner in South Hampton

Sunday: tbd

Meal Plan: January 16-22

Sunday: Pasta with meatballs and salad

Monday: Crock Pot Butternut Squash Soup with homemade breadsticks

Tuesday: Pasta with meatballs and salad

Wednesday: Broiled Haddock with Crock Pot Scalloped Potatoes and Broccoli

Thursday: Zucchini Lasagne

Friday: Zucchini Lasagne

Saturday: Maggie and Adam visiting

Meal Plan: January 3-8

Sunday:

Garlic rubbed roast chicken with oranges and onions from Martha Stewart Living, January 2011 with roasted squash, beets and cranberry-fig chutney.

Monday:
Leftovers from Sunday

Tuesday:
Chicken Pot Pie

Wednesday:
Soup

Thursday
Leftover Soup

Friday:
Pasta with Pesto

Sat:

Lunch- Crock Pot Baked Beans with Apples and cornbread
Dinner- @ JR birthday party; Chinese food for mom

Next week - Sunday:
Lunch- Leftover buffet

Dinner-Meatloaf with potatoes, broccoli and carrots

Making Mustard!

We are starting on one of our goals for 2011 with the help of this recipe from Yum Sugar.

Meal Plan: December 13-19

Monday:

Shrimp Stir Fry

Tuesday:

Broiled Halibut, roasted carrots and beets over lettuce

Wednesday:

Pasta

Thursday:

Fish salad sandwiches/wraps

Friday:

Quesadillas with adzuki beans, rice and leftovers

Saturday:

In New York

Sunday:

In New York

Shrimp and Tomato Bisque

1 lb Shrimp, cleaned, de-veined, chopped

1 Quart Tomato Juice (we used our own)

1 onion, diced

1 carrot, diced

2 cloves garlic, minced

4 slices best quality bread

2 cups seafood stock

2 T EVOO

salt and pepper

Optional: sour cream, scallions, hot pepper sauce

Heat olive oil in large sauce pot. Add onions. When translucent add garlic and carrots. Add small amounts of stock as needed. Season with salt and pepper. When carrots are fork tender, add tomato juice and bring to boil. Add bread. When mixture returns to boil and bread is breaking apart, remove from heat. Liquify with an immersion blender or transfer to blender in two batches. Return mixture to pot. Add stock. When combine and returned to slow boil, add shrimp. Serve hot garnished with a small dollop of sour cream, chopped scallions and hot pepper sauce if desired.

Meal Plan: December 4 -10

Saturday:

Orange Chicken, Broccoli, Crab Rangoons, Leftover Pork Fried Rice

Sunday:

Pizza (Cheese and Hawaiian) with Arugula and Beet Salad

Monday:

Acorn squash "mac and cheese"

Tuesday:

Crockpot Barbecue Chicken Wings, Roasted Potatoes with beets and arugula

Wednesday: Egg stir-fry with left over arugula, carrots, onions and sweetened rice

Thursday: Crockpot Sausage-Apple-Potato bake with broccoli

Friday: Veggie Quesadillas with zucchini, corn relish and cheese