Menu Plan - Week of 3-14-11

Let's try this again.

Monday - Bourbon Chicken, rice, steamed broccoli
Tuesday - Tomato soup & grilled cheese
Wednesday - Shrimp, baked potato, roasted asparagus
Thursday - Baked cod, rice, roasted asparagus
Friday - Tortellini & broccoli salad

Robert Mondavi Pinot Grigio

Yum. Will definitely buy again.

Stuffed Mushrooms

I had to try this stuffed mushroom recipe.  It was easy and didn't involve too many ingredients that weren't on hand already. 

I did quite a bit of adjusting to the amounts here, I only needed enough for me.  I used six large "stuffing" mushrooms, 2 cloves garlic (which I promptly burnt and had to pick the dark pieces out!), 1 green onion, and guessed on everything else.

I don't have a food processor, so I had to mince everything by hand. Otherwise, everything was made per the recipe.  Oh yeah, I forgot to hold out the parsley for garnish as well and only had dried thyme.  With all of these changes, these were still pretty good!  So please try these:)



Recipe from Baked Bree

24 mushrooms
2 shallots
4 cloves garlic
1/4 cup white wine
8 ounces cream cheese at room temperature
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
salt and pepper
1 teaspoon fresh thyme
1/4 cup flat leaf parsley chopped

Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.
Pulse until it is finely chopped.
Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
Add the white wine and let the wine cook out. Set aside and let cool slightly.
In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.
Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.
Garnish the the remaining parsley.

Menu Plan - Week of 2-28-11

Good morning everyone!

I took a week off from pretending to menu plan.  We did actually make the sliders last week, and that's about it!  I just made baked cod with roasted asparagus for tonight's dinner, which fits perfectly into my husband's diet. Speaking of which, he is down another 6.6 pounds this week, for a grand total of 47 pounds!  He is doing so great! 

Let's look at what we can make this week, we'll focus on things that are a little different than chicken, burgers, or steak since we're in something of a rut.

Monday - Stuffed Baked Potatoes (A), Chicken and Mushrooms (J)
Tuesday - Baked tilapia with lemon pepper, roasted red potatoes, asparagus
Wednesday - Steamed shrimp (J) over angel hair with diced italian tomatoes (A)
Thursday - Chicken fajita salads
Friday - Steamed shrimp (J) scampi with mac and cheese (A), roasted broccoli

Menu Plan - Week of 2-14-11

I am terrible at making what I plan lately! I think I need to get a bit ahead of myself. Typically I've been grocery shopping during the week, which means that last week I didn't have anything for the queso, or anything else!  Gotta keep trying though.

Speaking of "keep trying"... my husband is down 38.8 pounds. Can you believe it!? I have nowhere near that weight loss... I'll share when I start dropping pounds again.  I did clock two separate occasions on the elliptical this week though. 

This week's menu:

Monday - Chicken Fajita Salad
Tuesday - Mushroom & Swiss Sliders, steamed broccoli
Wednesday - Shrimp, angel hair pasta with tomatoes
Thursday - Pork Chops, red potatoes, steamed broccoli
Friday - Steak, stuffed mushrooms

Lunches (yes, I actually need to bring these this week - I have to get a hold of our weekly eating out budget!):  Wheat bread, tuna, turkey, lettuce, tomatoes, baked chips, apples

Menu Plan - Week of 2-7-11

I've been lazy. I admit it.  And I really have no one to blame but myself.  I've been very busy at work (as long as you don't count the two snow days we had this week), and it just seems to take so much effort to eat healthy! My weight has been holding steady. My husband has been dropping pounds so quickly it is ridiculous.  He's down 40 pounds already.  Also... I didn't make any of the new recipes I had in mind last week. We ate a lot of chicken and mushrooms, or steak and asparagus, because those are what my husband can have. The little guy had mac & cheese and green beans. 

Anyway, assuming I do a (little) bettter this week, here is the plan!

Monday - Stuffed Mushrooms, grilled chicken breast
Tuesday - Queso Dip and chips
Wednesday - Baked potatoes with cheddar, sour cream, bacon
                   For Work - Mini Chocolate Mocha Cheesecakes
Thursday - Mushroom & Swiss Sliders
Friday - Leftovers

Yum!

Behomian Highway Merlot

Bohemian Highway Merlot

3 stars out of 5.  I would definitely buy again.