Saturday, June 8, 2013

Week 29 Themed Menu & Recipes

I was not going to tell you this, but I just have to.  This week is a repeat week BUT it is my very first weekly menu when we had our old themes.  I rotated the meals to fit the current theme.  They are still just as delicious in this order and do not take up too much time so you can be outside enjoying the sunshine!!! 
Weekly themes are as follows:

  • Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
  • Tokyo Tuesday - Asian inspired dishes
  • Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
  • Taco Thursday - Spanish inspired dishes
  • Free for All Friday - This day is used for leftovers, dining out, or pot luck
  • Slow Cooker/Simmer Saturday
  • Seafood Sunday 
***Saturday and Sunday are interchangeable depending on your families schedule that week.
As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.
  1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
  2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
  3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
  4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
  5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules! 
Monday - Panera Mac-n-Cheese w/Beef or Chicken
 & Green Beans
  • 1 (16-ounce) package of rigati pasta (or other small pasta shells)
  • ¼ cup butter
  • ½ cup all-purpose flour
  • 2½ cups 2% reduced fat milk (or cream)
  • 6 slices white American cheese, chopped
  • 1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon hot sauce
  • 4- 4-6oz. beef filets or boneless chicken breast
  • Montreal steak seasoning
  • Extra virgin olive oil
  • 1- package of fresh green beans
  • Salt & Pepper

1. Prepare pasta according to package directions and preheat grill for steaks.
2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and  bubbles. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
6. Meanwhile, season your protein with Montreal Steak Seasoning and some extra virgin olive oil.  Place and grill and cook until desired doneness.
7. Cook green beans according to package directions.
Serves 4 to 6, Ready in 30 minutes  paneramacncheese
Tuesday - Beef and Orange Stir-Fry
(Martha Stewart Everyday Food 2004)


  • 3 oranges
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
  • 1 tablespoon cornstarch
  • 1 to 2 tablespoons canola oil
  • 6 scallions, green parts only, cut into 1-inch lengths
  • 2 cups of minute rice, cooked


  1. Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
  2. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.
  3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
  4. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through.
  5. Cook minute rice according to package directions, serve with beef and orange stir-fry.
Serves 4, Ready in 25 minutes beefandorangestirfry
Wednesday - Pork Tenderloin Sandwiches
w/Creamy Blue Cheese Dressing
  • 3/4 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/2 cup extra-virgin olive oil
  • 6 ounces blue cheese, preferably Maytag Blue, crumbled
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground pepper
  • All-purpose flour, for dredging
  • 3 large eggs, lightly beaten
  • 2 cups fine, dry bread crumbs
  • Two 1 1/4-pound pork tenderloins, each one sliced on the bias into 4 pieces and pounded 1/4 inch thick
  • Vegetable oil, for frying
  • 8 kaiser rolls, split
  • 4 cups shredded lettuce
  • 2 large tomatoes, cut crosswise into 4 slices
  • Hot sauce, for serving (optional)
  • 1 bag of sweet potato fries, cooked
  1. Preheat the oven to 400°. In a medium bowl, whisk the mayonnaise with the yogurt, then whisk in the olive oil until smooth. Stir in the blue cheese and vinegar and season with salt and pepper
  2. Put the flour, beaten eggs and bread crumbs into 3 shallow bowls. Season the pork cutlets with salt and pepper. Dredge the pork cutlets in the flour, shaking off the excess, then dip in the beaten eggs and bread crumbs.
  3. In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 3 pork cutlets over moderately high heat until browned, about 2 minutes per side. Drain on paper towels, then transfer the pork cutlets to a rimmed baking sheet. Repeat with the remaining cutlets, adding more oil to the skillet as needed. Reduce the heat to moderate if they start browning too quickly.
  4. Transfer the cutlets to the oven and bake for 3 to 4 minutes, until just cooked through. Put the rolls in the oven, cut sides up, and bake for 1 minute, until the rolls are lightly toasted.
  5. Spread about 2 tablespoons of the blue cheese dressing on each side of the rolls. Mound 1/2 cup of the shredded lettuce on the bottom half of each roll. Top with a tomato slice and a pork cutlet and close the sandwiches. Cut the sandwiches in half and serve with hot sauce.
  6. Bake sweet potato fries in oven while you are frying the pork.
***Make Ahead: The blue cheese dressing can be refrigerated for up to 3 days. Bring to room temperature before serving.
Serves 8, Ready in 30 minutes     porktenderloinsandwichescreamybluecheese
Thursday - Slow Cooker Crispy Chicken Chipotle Wrap
w/Chips and Salsa



  • 2-3 chicken boneless, skinless chicken breasts (thawed or frozen)
  • 1/2 cup chipotle marinade, or thick red sauce of your choice (enchilada sauce, baja chipotle, ect. Don’t use a light oil or lemon base though, wont work with the mayo).
  • 1/2 teas red pepper flakes
  • salt and pepper
  • 3 scallions, sliced thin
  • 2 celery stalks, diced
  • 1/2 red pepper, diced
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Tabasco sauce
  • 2 cups shredded empire cheddar cheese and colby
  • 4 (12-inch) flour tortillas
  • 1 jar of store bought or homemade salsa
  • 1 bag of tortilla chips


  1. Place chicken in a slow cooker, season with salt and pepper and pour chipotle marinade on top. Cover and cook on low for 5-7 hours, until the chicken is easily shredded with a fork.
  2. Stir in scallions, celery, pepper, mayo, sour cream, and tabasco. Eyeball it – if your’s does not need 1/3 cup of mayo, don’t use that much.
  3. Meanwhile, preheat panini press or skillet. Sprinkle tortilla with cheese and scoop chicken into center. Fold together like a burrito and place on panini press and cook until tortilla is golden brown. If using a traditional skillet, press down on the top of the wrap with a plate to get a good golden brown, flipping halfway through.
  4. Serve with your favorite store bought or homemade salsa and tortilla chips.
Serves 4          crispychipotlechickenwraps

Friday - Free for All
Use tonight to get creative with leftovers,
order pizza, have breakfast for dinner, or dine out.

Saturday- Slow Cooker Bacon & Feta Stuffed Chicken Breast
w/Couscous & Carrots
  • 8 slices bacon
  • 1/2 cup crumbled feta
  • 8 skinless, boneless chicken breast halves
  • 4 (14.5 ounce) cans diced tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 package of Near East roasted garlic couscous
  • 1 package of fresh carrots, steamed
  • Salt and pepper to taste

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
  2. Mix bacon and feta together in small bowl.
  3. Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
  4. Place chicken in slow cooker, then add tomatoes and basil.
  5. Cook on High until chicken is no longer pink in the middle, about three hours. 
  6. Prepare couscous and carrots according to directions.
  7. Serve chicken with couscous and carrots.         
Serves 4           baconandfetastuffedchicken     
Sunday - Cajun Snapper (or fish of choice)
with Red Beans & Rice
  • 1 package of fully cooked kielbasa, chopped (you can also use hot dogs)
  • 1 box of Zatarain's Red Beans and Rice, cooked to package directions
  • Bottled hot pepper sauce (optional)
  • 1 pound red snapper fillets (or whichever fish you prefer), cut into 4 portions
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Snipped fresh Italian (flat-leaf) parsley (optional)
1. In a medium saucepan cook kielbasa (or hot dogs) over medium heat for 2 to 3 minutes or until heated through. Then add Zatarain's rice and seasonings according to the directions.
2. Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet melt butter over medium heat. In a shallow dish combine flour and remaining 2 teaspoons Cajun seasoning. Press top side of fish portions into the flour mixture, then place fish, skin side down, in hot butter. Cook for 3 to 5 minutes or until skin is crisp. Carefully turn fish with a metal spatula. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork.*  As another option you can bake
3. Serve fish over rice and beans. if desired, drizzle with pan juices and sprinkle with snipped fresh parsley.
Serves 4, Ready in 25 minutes     cajunredsnapperwithredbeansandrice
Hope you enjoy and have a SUPER week!!!

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