Tuesday, January 22, 2008

Weekly Menu

Grilled Monday:
onions, bell peppers in one pan
broccoli and carrots in the steamer
corn and peas in second pan
chicken with seasoning salt in caste iron
heat and serve with Contadina Sweet & Sour Sauce

Taco Tuesday:
I lay a flour tortilla on the saucer, smeared sour cream over it, laid a leaf of romaine lettuce, would have sliced up some avocado if I had it, sprinkle some picante sauce, caramelized onions and bell peppers, some grilled chicken or hamburger, sprinkle with mozzarella cheese, roll tightly .. oh baby

spaghetti... same marinara sauce as Sunday Pizza over whole wheat spaghetti

Soup and Sandwich Thursday
grilled cheese on whole wheat and hard boiled egg sliced and served in the middle of a bowl of Amy's chunky tomato bisque

Fish Friday:
I go to the local fish monger. he gets the freshest freshest fish flown in... it is amazing. currently we are on the 'Kona Kampachi' Kick. this stuff has the texture of chicken, you can not over cook it and you can not under cook it. it is AMAZING. I sprinkle with lemon pepper, italian seasoning and cook on the stovetop in caste iron for 30 minutes (1 lb filet) with out any oil, served with steamed broccoli and baby carrots.

French Crepes Saturday:
Every Saturday we make up these little darlings, I sliced up a banana in mine, roll, slice and devour.
3 eggs
2 cups of milk
1 tsp vanilla
1 tsp cardamon
1 cup of flour

Pizza Sunday:
we make a pizza dough with arrowhead mills unbleached white flour water, honey, yeast, oil. toppings are homemade marinara, (1 can diced tomato, 1 can tomato sauce, 1/2 can sliced black olives, Italian seasoning. on the pie, we put mushrooms, bell peppers, onions, pineapple and shredded Italian four cheese blend. bake and slice into 8 slices, I get one. my dh gets 3, erik 2, and magnus 2

sadly, this is truly how structured our dinners are, EVERY SINGLE WEEK since 1999. they rarely deviate. every 6 weeks we might eat out at a salad bar by the mall. occasionally I will go out of town and eat at an olive garden, or meet clients at a steak house. but for the most part, we buy the exact same ingredients every week in the exact same quantities and we do not deviate. my dh does 90% of the cooking and this is what he knows, this is what he does, and this is what makes him happy. he cooks, I do not complain. ;)