What’s for dinner? 30 Minute Menus for 2010 – 11th Edition
This is the 11th edition of the 30 minute weekly menus for 2010. I like to make the weekly menus on Thursday or Friday, do the shopping on Saturday and start the weekly menus on Sunday.
I hope your March weather is better than it is right now in Atlanta! We’re having a big electrical storm which brings me to this week’s menus: they’re hearty but with a touch of spring. I have chosen a traditional Irish menu for St. Paddy’s Day this Wednesday so that we can all have fun with the special day.
I helped the budget with Sunday’s Roast Beef and Vegetables and then used the leftover meat on Thursday’s menu of Beef and Brie Paninis! If your family isn’t a fan of brie, then cheddar, Swiss, or your favorite cheese can be substituted.
To celebrate the arrival of spring, I will organize a party this Saturday night. I’m serving Vegetarian Jumbo Shells Stuffed with Cheese; a meat sauce can be used if your family prefers a more traditional sauce. In accordance with the vegetarian menu, I will be serving a ‘Quiche Extravaganza’ appetizer plate consisting of: chevre logs with red pepper jelly; a variety of quiche with onion jam and roasted garlic; a fruit tray of strawberries, kiwi and carambola with bittersweet chocolate sauce; bread sticks and sesame water crackers.
You will find that I use various cooking methods, mix and match, to get dinner on the table quickly! (Ingredients in parentheses show some of my quick prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.
Hope you have a great week!
Sunday:
Roast beef and vegetables (slow cooker; save leftover beef for Thursday)
Mixed Salad with Blue Cheese Dressing (Bagged Salad Greens, Bottled Salad Dressing)
Gingerbread Cupcakes with Caramelized Pears (baking mix, canned pears)
Monday:
Chicken Ragout with Penne Pasta (boneless skinless chicken breasts, boxed pasta, canned tomatoes and tomato sauce, grated Parmesan cheese)
Spinach and Pine Nut Salad (bagged baby spinach, cherry tomatoes)
Southern Fried Apples and Cream (purchased whipped cream)
Tuesday:
Not-Your-Mamma’s Tuna Salad with Tomato Sauce (bags of mixed spring greens, canned tomatoes with bell peppers and onions)
rolls
Lemon Puff Cups (puff cups, lemon pudding mix)
Wednesday: (St. Patrick’s Day)
Lamb Stew (Crock Pot)
Peach and Mango Salad
Irish Soda Bread (Bought Bread)
Crispy Caramel Marshmallow Balls (mini marshmallows, jarred caramel ice cream topping, rice cereal)
Thursday:
Roast Beef & Brie Panini (Sunday meat)
Bread and Condiments (prepared horseradish sauce and Dijon-style mustard)
Tex-Mex Salad (canned black beans, corn, tomatoes, bell pepper and ripe olives)
Tapioca Apples on Ice Cream (Bought Ice Cream)
Friday:
Grilled Fish Packets (foil-wrapped fish with butter and wine)
Stacks of potatoes (white and yellow julienned potatoes in bags)
Slaw Wedges (prepared salad dressing)
Pound Cake with Grilled Pear Trim (Purchase Pound Cake)
Saturday:
Jumbo Cheese-Stuffed Shells (Vegetarian: Jarred Marinara Sauce, Shredded Cheeses)
Mixed vegetable and pear salad (bagged vegetables, canned pears)
Pineapple Upside-Down Cupcakes (boxed cake mix, canned crushed pineapple)
I sincerely hope you have fun planning and preparing your meals.
Elizabeth Randall and family