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Menu Monday

Jan 24, 2011 11:08PM, Published by Anonymous, Categories: Eat+Drink+Shop



So I'm going to get back to the kitchen today and try to make myself feel a little better. Here's my plan:

Monday: Chicken Pot Pie, salad
For the first time, I'm going to make a chicken pot pie from scratch (pie crust and all). I have a little extra time tonight, so I figured it was worth a shot. I'm going to deviate from the recipe a little bit, only because I don't have peas on hand...just frozen broccoli and corn.

Tuesday: Chesapeake Bay Pork Chops, Sauteed apples, roasted broccoli

Wednesday:
Whatever my fiance cooks!
I have one last first-time home-buyer's class that I'm taking in order to be approved for a special loan, so I don't get home until 8:30 on Wednesdays. I hope he cooks me up something good!

Thursday: Thai Curried Tilapia Skillet
I just came across this recipe, just about 5 minutes ago, and immediately swapped out the turkey burgers that I was planning for on Thursday. I think I'm going to swap out the brown rice for some lo mein noodles, but it will just depend on how healthy I feel like I want to be that day.

Friday: Chicken Fajita Pizza
Friday means take-out night, but I'm not up for actually ordering in after such extravagance this weekend. I've always loved eating strange toppings on pizza, and the great thing about making your own is that you can put whatever you want on it. I've been searching for an interesting-sounding recipe recently. I've come across a Creole Pizza with Shrimp and Okra, a Reuben Pizza, and a Chimichanga Pizza. Did you know Trader Joe's sells a fantastic pizza dough for just 99 cents? It comes in white, wheat, or garlic-herb flavors.

Saturday: OK, I'm going to break down for Saturday night and suggest Chinese take-out. Hey, you gotta' let up sometime!

Sunday: Beef Bourguignon, Spinach salad, garlic bread
With nothing planned on Sunday — though that's likely to change! — I have aspirations of making a hearty comfort dish, one that simmers on the stove for a while. Julia Chil's Beef Bourguignon is the perfect example of that.



the bent fork


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