SG Menu Plan Feb 15-21, 2010

SG Menu:

Snow is, AGAIN, on the way! So this week’s menu is filled with warm and cozy comfort food that is sure to be filling. Because of the stick-to-your-ribs recipes this week, I also added 2 favorite fish dishes. Scallops in a Caper Wine Reduction (heaven!) and Salmon Pinwheels Stuffed with Lobster (from grocer’s).  Although the snow is going to swirl, Bobby is breaking out the grill. I miss a good grilled flank steak. So I am indulging my hankering and asking my hubby to put on his snow boots to grill!

If you try 1 thing this week it should be the marinade for the steak. This recipe is a staple in my kitchen. I use it on all meats- beef, chicken, pork. It is also wonderful to use as a dressing for roasted veggies. And don’t forget to make it as a salad dressing. So yummy!

Monday:
White Chili
Cooked Rice
Coslaw

Recipe: White Chili
This delicious recipe is from my friend at Butter Yum. Rich and filling and perfect for a winter day.

Tuesday:
Grilled Marinated Flank Steak
Scallopped Potatoes
Wedge Salad

Recipe: Grilled Marinated Flank Steak
This is my go-to marinade for just about everything- meat, veggies, fleshy fish.  I also love it as a salad dressing. Make sure to try this one!

Marinade:
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper

Whisk all ingredients together in a bowl. Put in a ziplock bag. Add 2-3 lb flank steak.  Marinade for at least 2 hours, or up to 10.  Heat grill pan, or bar-b-que grill till hot. Grill steak until medium rare. Take steak plate off grill and plate. Let steak rest for 10 minutes. Cut across the grain and serve.

Wednesday:
Broiled Scallops in Caper and Wine Reduction
Spinach Fettucini With Light Garlic Parmesan Cream Sauce
Carrot Jello Mold

Recipe: Broiled Scallops…
Easy and very, very delicious. This recipe is company worthy! Click HERE  for recipe.

Thursday: SlowCooker Day
Slow Cooker Roasted Whole Chicken
Mashed Potatoes
Broccoli Strata

Recipe: Broccoli Stata
1/4 tsp mustard
1/2 cup fresh broccoli, steamed and cooled
1/2 tsp paprika
1/3 cup french fried onions
3 cups milk
2 eggs
1 1/2 cup sharp cheddar cheese
1 bag frest bread cubes, or 12 slices white bread cubed

Spray 9 x 13 baking dish with cooking spray. Layer bread broccoli, french fried onions and cheese.
In a bowl mix milk, eggs paprika and mustard.Whisk well. Pour milk over content in baking dish and cover with plastic wrap.  Refrigerate 4 hours or overnight.
Preheat oven 325 degrees. Cook strata for 50-60 minutes. Take out when fluffy and not runny. Let sit for 10 minutes.

Friday:
Lobster and Salmon Pinwheels
Shrimp Fried Rice
Arugula Salad with Pine Nuts, Parmesan in a Lemon Vinaigrette

Recipe: Arugula Salad with Pine Nuts, Parmesan in a Lemon Vinaigrette

Another go-to recipe, this recipe,Tuesday’s Menu for Week Of Novemeber 2. is so fresh and the lemon viniagrette a perfect accompaniment to the arugula!

Saturday:
Beer Braised Pot Roast with Mushrooms
Wide Egg Noodles
Roasted Carrots Herbed Olive Oil

Recipe: Beer Braised Pot Roast with Mushrooms
A real comfort food treat!  Beer Braised Pot Roast is sure to be a family favorite.

Sunday: Soup Day
Roasted Potato Leek Soup
Homemade Oat and Pale Ale Bread

Recipe: Roasted Potato Leek Soup
I am a fan of Ina Garten! She is one of a kind! The soup is from her Back To Basic Series.

Have a WONDERFUL week!

Comments

  1. says

    I never see flank steak at my local store. Of course my son is a meat cutter there, I guess I could ask! I make the same marinade…although I leave out the garlic and use dijon mustard. It is good. I like lots of your ideas this week!

    Hope you had a nice weekend:)

    Sue

  2. says

    I did giggle at the pink in your starting pic. I thought maybe you were going to try the “Pink Soup” again. Everything sounds yummy. I will have to try that marinade. I keep my grill right outside the back door cause I use it all year! I get a hankering for BBQ and we eat in shorts picnic style in the living room.

  3. says

    Well that is a downright gorgeous menu. You’re absolutely right, too – I was just thinking the other day that I’d better get cracking on eating all my favorite cold weather foods before spring comes and I’m back to wanting cold cuts and salads again.

  4. says

    I think I’ll just copy your menu plan, make a list and head to the grocery store before the snow falls again! The good thing about living in a changing seasonal climate is the varied menus one can enjoy.

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