October 20th, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign

SUNDAY

Roasted Chickens with Garlic & Herb Pan Sauce  |  Boiled Yukon Gold Potatoes |  Peas

MONDAY

Chicken Salad Sandwiches   |  Truffled Parmesan Popcorn *  |  Cranberry Orange Coolers  *

TUESDAY

Pumpkin~Parmigiano Soup  |  Thyme~Roasted Grapes with Fresh Ricotta & Grilled Bread *

WEDNESDAY

Pot Roast with Parsley~Garlic Sauce  *  |  Homemade Applesauce 

THURSDAY

Pot Roast Sandwiches  *  |  Mustardy Kale Salad with Roasted Butternut Squash & Apples  *

FRIDAY

Prosciutto Stuffed Chicken Breasts  |  Mushroom Pan Sauce  |  Garlicky Greens

{  *  indicates a new recipe, all other dishes can be found in the Recipe Index  }

A few notes on this week’s menu…

SUNDAY:  This chicken dinner was a hit a couple of weeks ago and I am bringing it back by popular demand.  The leftover chicken will make its way into our favorite chicken salad for dinner sandwiches on Monday…

Intro Collage

MONDAY:  Tonight’s dinner sandwiches feature a chicken salad made with celery, red onion, red grapes and this Mustard~Horseradish “Mayonnaise”.   The kids love the parmesan fries at our favorite, local burger “joint” so tonight I am  adding a similar seasoning to some popcorn which will accompany our sandwiches.  Homemade “sodas” made with a cranberry~orange simple syrup {featuring local raw honey instead of sugar} and sparkling water will be an added treat this evening after a day-off from school.

TUESDAY:  When I made this soup last week, I froze half of the batch {before adding the finishing cream and cheese} to be used when I needed a dinner at the ready.  Today I need to be out all day running errands getting ready for our {the girls and I} trip with the horses down to southern California next week.   The thawed soup will warm in the slow-cooker throughout the day and, come dinner time,  I will simply stir in the cheese while the grapes roast for a few minutes in the oven…

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WEDNESDAY:  I am taking a favorite recipe for beef stew from Alice Waters and adapting it for pot roast.  A light sauce made with fresh parsley, minced garlic, champagne vinegar & olive oil will be drizzled over the finished meat when served.  Along with all those lovely roasted vegetables that cooked along with the meat for hours we will enjoy this Basic Homemade Applesauce

Applesauce in Jar

THURSDAY:  Leftover pot roast with a drizzle of gravy will be sandwiched in between warm bakery rolls  and served with a new kale salad.

FRIDAY:  These chicken breasts are a favorite of Michael’s and they will pair well with a lovely pinot noir this Friday evening.  Garlicky Spinach will be our warm salad tonight.

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Have a Wonderful Week Everyone!

K Initial

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