Monday, May 16, 2011

What's for Dinner?

A few weeks ago my friend Nicole posted her menu for the week on her blog to help out our friend Ami. Since I am in the middle of a blog marathon I thought, "Why not do the same?" I find it so much easier to plan what to make for dinner over the weekend. It helps me stay on track and it let's Brian know not to eat a "late lunch" and to be home in time for dinner. We did have issues with that early on in our marriage. I would slave over a hot stove after a long day of teaching and he would either a) come home and say, "Oh, I had a really late, big lunch. I'm not hungry for dinner. or b) I'd get a call that would say, "Taking Dr So & So for happy hour, not going to be home till later." Yeah. That had to stop. So I got myself organized and he got his happy little butt home in time for a home cooked meal. Win win.

Here's my menu for this week:

Monday: Left over night

Tuesday: Fettucine Carbonara

Wednesday: Chicken Roll Ups (from Nicole)

Thursday: Pepper Steak

Friday: Mad Pasta (from Jen Corbelli)

Saturday: Chicken Tacos

Fettucine Carbonara

¾ Lb. uncooked fettuccine
4 Oz. pancetta, cut into ½ inch-wide strips
3 Garlic cloves, cut into halves
¼ Cup dry white wine
1/3 cup heavy or whipping cream
1 Egg
1 Egg yolk
2/3 Cup freshly grated Parmesan cheese, divided
Dash white pepper

Cook fettuccine

. Cook & stir pancetta & garlic in large skillet over medium-low heat 4 minutes or until pancetta is light brown. Reserve 2 TBS drippings in skillet with pancetta. Discard garlic & remaining drippings.
Add wine to pancetta mixture; cook over medium heat 3 minutes or until wine is almost evaporate. Stir in cream, cook & stir 2 minutes. Remove from heat.
Whisk egg & egg yolk in top of double boiler. Place top of double boiler over simmering water; adjusting heat to maintain simmer. Whisk 1/3 cup cheese and pepper into egg mixture; cook and stir until sauce thickens slightly.
Pour pancetta mixture over fettuccine in pot; toss to coat. Heat over medium-low heat until heated through. Stir in egg mixture. Toss to coat evenly. Remove from heat. Serve with remaining 1/3 cup cheese

Makes 4 servings

Chicken Roll Ups


1 can of 8 refrigerated crescent rolls

10 oz can of chunk white chicken or cook your own- 2-3 pieces, diced

1 can cream of chicken soup (optional 2 cans for creamier taste

2 1/2 cups shredded cheddar cheese- divided use

Salt and pepper to taste


Pre-heat oven to 350.

Spread out some foil and lay out the crescent rolls

. In each roll put: A little chicken 2 T. shredded cheese salt and pepper

. Roll them up and put in deep dish

. Whip cream of chicken soup with 1 can of water, or simply use 2 cans without water for a creamier taste. Since its thicker, you'll have to spread it with a spoon)

. Pour spoon around the rolls

Cook for 30 minutes

Sprinkle with 1/2 cup cheese and cook for 5 or 10 more minutes until cheese is melted.

Serve over a bed of rice

Pepper Steak


1 1/2 TB Vegetable Oil

1 clove garlic

1 lb beef for stir fry

1 cup beef broth

soy sauce

2 TB water

2 TB corn starch

1/4 onion

1 green bell pepper

1 zuccini

1 squash

mushrooms (these 3 veggies are optional)


Pour oil in pan

Add beef, garlic and some soy sauce (to taste)

Brown beef

Add beef broth

Add corn starch, water & more soy sauce

Mix & stir until sauce thickens

Add vegetables

Mad Pasta

1 28oz can of diced tomatoes

1/4 cup of oilve oil

1/2 cup grated romano cheese

1/2 cup of grated parmesan cheese

1 lb. of penne

1/2 cup dry white wine

1/4 butter

2 oz. of pancetta or lean bacon

1-2 tsp. crushed red pepper, depends on your heat level

2 tsp. dried basil

In a medium pot, saute onion, pepper and bacon in oil and butter.
When the mixture is golden brown, add the wine.
Once the wine is evaporated then add the diced tomatoes.
Cook over low heat for about 45 minutes.
Cook pasta according to pkg. directions, drain and coat with the sauce mixture.
Top with cheese and serve with warm bread.

Chicken Tacos

1 packet Taco seasoning

1 cup chicken broth

1 lb boneless skinless chicken breasts


Dissolve taco seasoning into chicken broth

Place chicken breasts in crock pot & pour chicken broth over

Cover & cook on low for 6 to 8 hours

Shred chicken meat into bite-sized pieces

Use in tacos, burritos, nachos or salads.

1 comment:

Nicole said...

I just gotta say that I am sad I just saw the Mad Pasta one... a diet with only meat makes that meal impossible! I am so happy I am not the only one who likes to menu plan!