Friday, May 21, 2010

Sunday - 5 Day Meal Planner 5/23

Monday: One-Pot Salmon with Snap Peas and Rice
Tuesday: Slow-Cooker Vegetable Stew
Wednesday: Parmesan Pasta with Chicken and Rosemary
Thursday: Deviled Pasta
Friday: Quick Beef Bourguignonne

I will assume you have kosher salt, black pepper, ¾ cup grated parmesan, 1 cup long grain white rice, soy sauce, 1 TBSP dark brown sugar, ground cumin, crushed red pepper, 1 cup chicken or vegetable broth, olive oil and 2 cups red wine.

From the store:
1 2-2.5 pound rotisserie chicken
1 1/4 pounds sirloin steak
1 pound salmon fillet
4 ounces sugar snap peas
4 large carrots
2 medium turnips
10 ounces sliced mushrooms
3 bell peppers
1 zucchini
1 large onion
3 cloves garlic
4 scallions
1 small piece of ginger root to grate into 1 TBSP
2 TBSP chopped fresh rosemary
½ cup ricotta
12 ounces orecchiette
1 1 pound box penne
2 TBSP rice vinegar
1 24- to 26-ounce jar pasta sauce
1 14-ounce can diced tomatoes
1 10.75-ounce can Campbell’s Golden Mushroom soup
1 16-ounce can chickpeas
1 16 ounce pkg frozen pearl onions

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