What's Cooking This Week?

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Last week's date night went well and I think I've eaten enough quiche to feed an entire bridal shower. On to the next week. Although it's still 90-something degrees, I want to believe it's cooler - so next week's menu plan is gearing me up for fall. Stuffed roast chicken and a delicious Bolognese await.

On the menu:

  • Spaghetti Bolognese
  • Stuffed Chicken Breast w/ Roast Vegetables
  • French Bread Pizza
  • Chicken Caesar Salad w/ Homemade Croutons
  • Caesar Salmon with Mixed Greens

    Pantry Items

    • Cooking oil (I prefer regular olive oil)
    • Cooking spray
    • Extra virgin olive oil
    • Butter
    • Dijon mustard
    • Mayonnaise
    • Beef stock
    • Chicken stock
    • Worcestershire sauce
    • Kosher salt
    • Pepper
    • Crushed red pepper
    • Bay leaves
    • Oregano
    • Dried basil
    • White cooking wine

    Grocery List - Amounts based on servings for 2 people

    • 3 chicken breasts, bone-in skin on
    • 1 lb ground sirloin
    • 1 loaf French bread
    • Parmigiano-Reggiano
    • 8oz fresh mozzerella
    • 1 package herbed cream cheese or boursin.
    • 1 head Romaine lettuce
    • 1 package mixed greens
    • 1 plum tomato
    • 2-3 heads garlic
    • 2 carrots
    • 3 ribs celery
    • 3 large yellow onions
    • 2 lemons
    • 1 large or 2 small russet potatoes
    • 1 bunch fresh thyme
    • 1 bunch parsley
    • 1 package whole grain spaghetti
    • 1 tube anchovy paste (optional for Caesar dressing)
    • 1 can tomato paste (6 oz)
    • 1 bottle good red wine

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