Special Valentine's Dinner

We decided to celebrate Valentine's Day this weekend and I made a special menu for dinner:

Appetizer: Water Crackers with extra sharp and parmeasan cheese, dry sausage, and strawberries.

Main Course: Crab-Stuffed Filet Mignon with sauteed asparagus garnished with fresh parmeasan and toasted pine nuts and roasted new red potatoes

(The crab spilled out while moving from baking pan to plate!)

Dessert: Homemade strawberry cream puffs with fresh whipped cream



Week of Feb. 6th

Sat: Baked Potato Soup and Cheesy Bread

Sun: Super Bowl Appetizers

Mon: Chicken & Dumplings

Tues: Leftovers

Wed: Breakfast for dinner: Eggs & Bacon

Thurs:  Chicken Fettucini Alfredo

Fri: Leftovers

Week of Jan. 30th

Sun: BLTs with Cauliflower-Cheese Soup

Mon: Chili

Tues: Leftovers

Wed: Cheese Tortellini w/ meat sauce

Thurs: Mexican Casserole w/ Spanish Rice

Fri: Leftovers

Week of Jan. 23rd

I warned you about my posts being far and few between, but I think I may have two weeks in a row for you!

Sat: Tacos

Sun: Open Faced Chicken Avocado Burgers 
(I substituted ground turkey for the ground chicken.)


Mon: Leftovers

Tue: Shrimp Enchiladas

Wed: Italian Beef (recipe below)
(A long history of being a family favorite!)

Thurs: Leftovers

Fri: Leftovers




Italian Beef

1 6# rump roast, approx.
3 large onions
1 t. salt
1/4 t. pepper

Place in pan 1/2 filled with water.  Cook until tender, approx 4 hours.  Let stand overnight with seasonings.  Next day, remove meat & slice very thin against grain.

*Strain liquid* and add:
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. oregano
1/4 t. basil
1/2 t. Italian Seasoning
1/2 t. seasoned salt
1 t. Accent

Bring to a boil.  Pour over sliced beef.  Bake 30 minutes at 350 degrees.  Serve warm on rolls with au jus.  I usually add a slice of mozzarella or provolone cheese to the roll.

NOTE: Most of the time I do not bake, but warm sliced beef and juice together on top of stove.

Week of Dec. 12th

Wow...I guess I am on a roll posting once every month.  Sorry about that, but with the holidays and after school (for me) activities, parties, and traveling, it is hard to keep the days/weeks straight.

Sun: Baked Potato Soup

Mon: Spaghetti with side salad

Tues: Grilled Shrimp Scampi
(Read reviews as one reviewer gave a "sauce" recipe.)

Wed: Leftovers

Thurs: Baked Salmon with asparagus

Fri: Leftovers

Week of Nov. 14th

Are we almost 1/2 way through November?  Wow, this month has flown by quickly and I am not ready for the holiday season to move SO quickly!  I love this time of year and don't want it to pass me by when I am not looking.

Sun: Chicken Tetrazzini with side salad
(We did not get to this last week, so we moved it on back and one less meal to go shopping for today.)  Also, read the reviews on this link as it gives some pretty good ideas...

Mon: Butternut Squash Soup with grilled cheese on roasted garlic bread

Tues: Leftovers

Wed: Chicken Enchilada Casserole with Spanish Rice
(We use La Preferida Spanish Rice as it cooks in 10 minutes and makes an easy side dish.)  I also have already pre-made black beans that we may add as another side dish.

Thurs: Leftovers

Fri: Leftovers

Week of Nov. 7

Yes, I have been nonexistent for awhile, but things are changing!  Being pregnant with our first child, the days seem to drag on a bit, tiredness sets in, and the last thing I feel like doing is COOKING.  Well, I am feeling a bit better and money needs to be saved, so I am back making my lists!

Sat: Italian chicken w/ cauliflower and cheese

For my Italian chicken I marinade chicken breasts in Italian dressing (any kind that you like) then dump it in a baking pan with a little bit more dressing for moisture, and bake covered with foil until done.

Sun: Creamy Baked Ziti w/side salad and baguette

Mon:  Leftovers

Tues:  Broiled Parmesan Tilapia w/ baked potato and side salad



Wed:  Chicken Tetrazzini

Thurs.: Leftovers

Fri.: Leftovers