What"s For Dinner? 30-Minute Menus For 2009 - 34th Edition
This is the 34th edition of the weekly 30-minute menus.
These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.
Happy fall ya'll! Fall has arrived in full force in Atlanta - beautiful leaves, brisk air, and rain.
The menus this week are meant to warm and cheer to match the wonderful season (which always cheers me!).
I have included a crock-pot menu on Sunday for a 'cook once / eat twice' combo with the extra beef being used on Tuesday to save time and money (my favorite things to do).
The chicken dishes are quick and easy; the Friday night Double Bean Tortilla Stacks are just plain fun.
You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.
) You can always substitute your favorite made-from-scratch recipes when you have more time.
I hope you have a great week! Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, gravy mix; save some beef for Tuesday) Mashed Potatoes (frozen steamers) Chop House Salad (jarred salad dressing) Individual Boston Cream Tortes (purchased pound cake, instant pudding mix, prepared chocolate syrup) Monday: Tuscan Pasta (boxed pasta, canned cannelloni beans, shredded cheeses) Sliced Tomato Salad Baguette Peach Macaroon Cups (canned peaches, purchased macaroon cookies) Tuesday: Roast Beef & Brie Panini (beef from Sunday) Bread and Condiments (prepared horseradish sauce and Dijon-style mustard) Tex-Mex Salad (canned black beans, corn, tomatoes, pimento, and ripe olives) Tapioca Apples over Ice Cream (purchased ice cream; buy extra ice cream for Thursday if desired) Wednesday: Warm Chicken Citrus Salad (precooked or canned chicken, bagged salad greens, jarred citrus) Triple Corn Chowder (canned corn, purchased corn chips) Pecan Pie (purchased pecan pie) Thursday: Pork Medallions with Honey-Dijon Glaze (pork tenderloin) Tomato and White Bean Salsa (canned diced tomatoes and cannellini beans) Steamed Brussels Sprouts Apple Strudel (phyllo dough, canned apple pie filling, purchased ice cream is optional) Friday: Double Bean Tortilla Stacks (vegetarian; purchased tortillas, jarred salsa, canned black beans and kidney beans, shredded cheese) Condiments and Veggies (jarred condiments, bagged shredded lettuce) Spanish Rice (canned diced tomatoes) Chocolate Pear Tart (chocolate cookie pie crust, canned pears, jarred marmalade, bottled fudge topping) Saturday: Pesto Chicken (boneless and skinless chicken breasts, jarred pesto or jarred pasta sauce if your family does not like pesto) Linguini (boxed pasta) Caprese Salad (jarred Italian dressing) Peach Crisp (canned peaches) I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family
These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.
Happy fall ya'll! Fall has arrived in full force in Atlanta - beautiful leaves, brisk air, and rain.
The menus this week are meant to warm and cheer to match the wonderful season (which always cheers me!).
I have included a crock-pot menu on Sunday for a 'cook once / eat twice' combo with the extra beef being used on Tuesday to save time and money (my favorite things to do).
The chicken dishes are quick and easy; the Friday night Double Bean Tortilla Stacks are just plain fun.
You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.
) You can always substitute your favorite made-from-scratch recipes when you have more time.
I hope you have a great week! Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, gravy mix; save some beef for Tuesday) Mashed Potatoes (frozen steamers) Chop House Salad (jarred salad dressing) Individual Boston Cream Tortes (purchased pound cake, instant pudding mix, prepared chocolate syrup) Monday: Tuscan Pasta (boxed pasta, canned cannelloni beans, shredded cheeses) Sliced Tomato Salad Baguette Peach Macaroon Cups (canned peaches, purchased macaroon cookies) Tuesday: Roast Beef & Brie Panini (beef from Sunday) Bread and Condiments (prepared horseradish sauce and Dijon-style mustard) Tex-Mex Salad (canned black beans, corn, tomatoes, pimento, and ripe olives) Tapioca Apples over Ice Cream (purchased ice cream; buy extra ice cream for Thursday if desired) Wednesday: Warm Chicken Citrus Salad (precooked or canned chicken, bagged salad greens, jarred citrus) Triple Corn Chowder (canned corn, purchased corn chips) Pecan Pie (purchased pecan pie) Thursday: Pork Medallions with Honey-Dijon Glaze (pork tenderloin) Tomato and White Bean Salsa (canned diced tomatoes and cannellini beans) Steamed Brussels Sprouts Apple Strudel (phyllo dough, canned apple pie filling, purchased ice cream is optional) Friday: Double Bean Tortilla Stacks (vegetarian; purchased tortillas, jarred salsa, canned black beans and kidney beans, shredded cheese) Condiments and Veggies (jarred condiments, bagged shredded lettuce) Spanish Rice (canned diced tomatoes) Chocolate Pear Tart (chocolate cookie pie crust, canned pears, jarred marmalade, bottled fudge topping) Saturday: Pesto Chicken (boneless and skinless chicken breasts, jarred pesto or jarred pasta sauce if your family does not like pesto) Linguini (boxed pasta) Caprese Salad (jarred Italian dressing) Peach Crisp (canned peaches) I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family
