menu #24

Monday: Spaghetti with Artichoke Hearts & Tomatoes
Bread
Green Salad

Monday: Spicy Tuscan Soup,
Garlic Bread

Tuesday: Pulled Pork Sandwiches
Onion Rings

Tuesday: Grilled Ribeye Steaks with Sun Dried Tomato Pesto Penne, Salad

Wednesday: Chicken Quesadilla's
Black Beans
Spanish Rice

Thursday: Roast Chicken & Wild Rice in a Wine Sauce

Thursday: Lemon and Thyme Roasted Whole Chicken, Red Potatoes, Gravy, Green Beans

Friday: Roast Beef with Carrots & Cauliflower

Friday: Herb Crusted Cod, Corn On The Cob, Salad

Spicy Tuscan Soup

This is so good. This is also called Zuppa Toscano.. at Olive Garden

1 lb Spicy Breakfast Sausage
1 Shallot, minced
1/2 Stick Butter
2 Slices Bacon, cooked to crispy, crumbled and set aside
3 Garlic cloves, minced
3 Whole Medium Potatoes
1 Can White Kidney Beans (Cannellini beans)
1 1/2 Quarts Good Chicken Stock
1 Small to Medium Bunch Kale, chopped
1 Cup Half and Half
Salt and Pepper
Parmesan cheese, if desired for garnish

Brown sausage to almost completely cooked in a Dutch oven. Drain, and set aside. In the same Dutch oven, melt butter and cook shallots until translucent. Add garlic and cook for 1 minute longer. Slice Potatoes lengthwise, and then slice in half moon shape slices. Add Chicken broth to shallots and garlic. Add sliced potatoes and sausage. Bring to a simmer and cook for 10 minutes. Add beans. Simmer 10 more minutes until potatoes are tender. Add kale and cream. Cook another 5 minutes until Kale has wilted. Sprinkle crisp bacon on top, as well as some parmesan cheese. Serve. 4-6 servings

Menu #23

Monday: Soup & Sandwiches

Monday: Cashew Chicken, Green beans and Rice

Tuesday: Chicken Parmesan
Spaghetti
Green Salad
Bread

Tuesday: Make your own Pizza's, Salad

Wednesday: Chili
Cornbread

Wednesday: Mexican Chef Salad

Thursday: Pulled Pork Sandwiches
Onion Rings

Thursday: Tri-Tip Steak, Wild Mushroom & Pea Couscous, Salad

Friday: BLT Pasta
Bread

Friday: Potstickers, Edamame

Menu #22

Monday: Rolled Taco's
Black Beans
Spanish Rice

Tuesday: Chicken in Parmesan Chive Cream Sauce
Brown Rice
Green Beans

Wednesday: Spaghetti with Artichoke Hearts and Tomatoes
Salad

Thursday: Chicken Chilaquiles (make 2 -- 1 for now, 1 to FREEZE-IT)
Homemade Refried Beans

Friday: Lasagna Rolls
Garlic Bread

Extra Items To Make:
Turkey & Artichoke Stuffed Shells (FREEZE-IT)

Menu #21

Forgive our silence, dear readers!
We have been cooking our Taste Buds off!!

Here's what I made while my parents were here last week:
Sunday: Cream of Broccoli Soup, Creamy Tomato Soup
Grilled Ham & Cheese (Havarti, Swiss, Cheddar)

Monday: Chicken Chilaquiles
Homemade Refried Beans

Tuesday: Stuffed Shells
Green Salad
Bread

Wednesday: Tilapia with Green Beans, Corn and Pesto
Fancy Pants Baked Potatoes

Thursday: Thanksgiving Feast!

Friday: Out! Kitchen Closed!!

Thanksgiving Menu

I've been putting together the Thanksgiving Menu recently. I just started to wonder what you all were making, too.
Tell us what you're planning! Post a comment with your menu, traditions, and/or what you're doing for the holiday this year!
Here's mine so far. I'll post the complete menu when it's all figured out!
APPETIZER: Roasted Pears with Blue Cheese (Ina Garten)
TURKEY: Still working on the Turkey. I'm thinking about brining this year. Has anyone done this before?
STUFFING: Caramelized Onion & Cornbread Stuffing (Tyler Florence)
SWEET POTATOES: Roasted Sweet Potatoes with Honey Butter (Tyler Florence
VEGETABLE: Creamed Corn with Crispy Bread Crumb Topping (Texas Monthly)

menu #20

Monday: Penne with Sun Dried Tomato Pesto
crusty bread

Tuesday: Pork Roast
Balsamic Baked Potatoes
Asparagus with a Squeeze of Lemon

Wednesday: Beer Battered Tilapia with Chile Mandarin Sauce
French Fries
Broccoli

Thursday: Chicken in Parmesan Chive Sauce
Brown Rice
Asparagus