What’s For Dinner? 30-Minute Menus for 2009 – 38th Edition
Article by Elizabeth Randall
This is the 38th edition of the weekly 30-minute menus for 2010. 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.
Can you believe it is October? Our weather is really feeling like Fall; the nights are chilly with beautiful blue skies during the day. Our football fans are just loving it! In fact, everything outside is glorious now. These menus will have you out of the kitchen and in the great out-of-doors in no time at all!
The Saturday menu, Beef Burgundy, has an easy prep that makes it great for a family night but is also fancy enough for company! If you are having company, I would recommend the Curry Shrimp Cocktail appetizer course consisting of: a Camembert Round; Shrimp Cocktail with Tamarind Coconut Curry; Endive, Snow Peas, Asparagus Spears, Bell Peppers with Pineapple Chipotle Salsa; Sea Salt Pita Chips and Simple Water Crackers; Wasabi & Soy Sauce Almonds. This will complement the meal nicely and leave you time to enjoy your guests, too!
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:
Stuffed Pork Chops with Maple Glaze (boxed cornbread stuffing mix)
Harvard Beets (jarred Harvard beets)
7-Layer Salad (frozen peas; purchase extra peas for Monday and Wednesday)
Berry Topped Cupcakes (purchased cupcakes)
Monday:
Broiled Tilapia
Fettuccine with Green Peas (boxed pasta, frozen peas)
Broiled Tomatoes (grated Parmesan cheese)
Heavenly Cherries Jubilee (purchased angel food cake, canned cherry pie filling)
Tuesday:
Mexi-Mac Chicken with Double Cheese (cooked or canned chicken, boxed mac&cheese mix, shredded cheese)
Fresh Green Beans
Cookie S’mores (purchased cookies, bagged chocolate morsels, mini-marshmallows)
Wednesday:
Salisbury Steaks on Bed of Onions
Acorn Squash with Peas (frozen peas)
Citrus Salad (jarred fruit)
Apple Tarts (puff pastry, canned apple pie filling)
Thursday:
Quick Seafood Bouillabaisse (cleaned and deveined shrimp, jarred picante sauce, and canned crab, clams, mixed vegetables, and tomatoes)
Rolls or Baguette of Choice
Cookie Ice Cream Sandwiches (ice cream between purchased jumbo cookies or use leftover cookies from Tuesday; purchase extra ice cream for Saturday)
Friday:
Build-Your-Own Grilled Pizza (vegetarian; purchased pizza crust, jarred pasta sauce, shredded cheeses)
Lettuce Wedges (jarred salad dressing)
Grilled Pears with Honey Glaze
Saturday:
Beef Burgundy (sliced mushrooms; any leftovers make a fine soup base)
Wide Egg Noodles
Marinated Broccoli and Red Pepper Salad (jarred herb vinaigrette)
Warm French Rolls (purchased bread)
Peach Sundaes (purchased ice cream and jarred peach preserves)
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
About the Author
For more ideas, check out my website: http://www.MomsMealConnection.com.
The 30-Minute Menus give you instructions for preparing the complete meals in 30 minutes – flat! Party in a Bag offers ideas for 30-minute appetizer courses or cocktail parties.
MomsMealConnection is designed to help busy moms everywhere prepare meals – family meals, holiday celebrations, and special dinners plus entertaining.
