Menu Plan For the Week?

iVillage Member
Registered: 08-07-2007
Menu Plan For the Week?
20
Sat, 01-03-2009 - 2:39am
I have been pretty lax about menu planning since Thanksgiving.  After a bit of struggle, I have come up with a plan for the week, or at least part of it.  But, I am wondering what everyone else has planned.  Please share!
Bird Siggy White
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iVillage Member
Registered: 08-07-2007
Sun, 01-04-2009 - 2:10pm
I am very impressed with you ambitious for trying so many new recipes lately!
Bird Siggy White
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iVillage Member
Registered: 01-03-2006
Sun, 01-04-2009 - 8:03pm

Here's my plan for the week:


Monday: Taco Salad


Tuesday: Pork in Mustard-Sour Cream Sauce, Roasted Zucchini & Peppers


Wednesday: Skillet Chicken Breast Agli e Olio, Brown Rice, Green Beans


Thursday: Southwestern Taco Chicken, Spaghetti Squash


Friday: Pesto Chicken Spaghetti Squash


Soup of The Week: Mushroom-Barley Soup


Breakfasts: Mini Ricotta-Spinach Quiche


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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Mon, 01-05-2009 - 3:36pm

I finally did my menu planning last night.


Monday: leftover stuffed pepper soup for me, McDs for the kids (gymnastics/work night)


Tuesday: WW pasta w/ shrimp & arugula


Wednesday: Chipotle BBQ

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iVillage Member
Registered: 04-01-2004
Mon, 01-05-2009 - 4:53pm

I've stolen my entire week.

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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Mon, 01-05-2009 - 5:07pm
Could you share the shrimp recipe, please??
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iVillage Member
Registered: 04-01-2004
Mon, 01-05-2009 - 5:12pm

The garlic is roasting in the oven now and smells amazing.


Shrimp Florentine with Caramelized Garlic


Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.


Garlic:
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray

Shrimp:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)


Preheat oven to 350°.


To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.


To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.


Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.



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iVillage Member
Registered: 01-17-2005
Tue, 01-06-2009 - 1:54pm
i was wondering how this turned out? It sounds delish.
iVillage Member
Registered: 04-01-2004
Tue, 01-06-2009 - 2:18pm

The shrimp florentine was yummy.

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iVillage Member
Registered: 01-17-2005
Tue, 01-06-2009 - 3:41pm
mmmmm I am going to have to try that with spaghetti squash.
Avatar for dana828
iVillage Member
Registered: 03-25-2003
Tue, 01-06-2009 - 5:13pm

That sounds SO good! Definately going on the menu soon!

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