Menu Plan Monday: September 28th

Last week was kind of a crazy week and this one will be too as we continue to pack and organize things so we can go home. But here is part of a menu this week. I still need a few days, but we will probably end up eating out one day and maybe getting simple deli foods (salads, etc) another day.

Grilled Burgers, oven fries, mixed veggies

Chicken Milan, garlic pita chips, steamed broccoli

Grilled Chicken, Baked Beans, side salad, Garlic bread

Mushroom Cream Pasta, steamed artichokes with butter and mayo


For more meal ideas, check out Orgjunkie's Menu Plan Monday page.

Mushroom Cream Pasta

This recipe was inspired by Macaroni Grill's Mushroom Ravioli. That was the best sauce I've ever had and I set about to recreating the flavor. I didn't measure anything, so I'll just go through the process. All measurements are eyeballed.

Mushroom Cream Pasta:

Start with:

6 oz. button mushrooms, sliced

1 medium onion, chopped

3 garlic cloves, minced

In a little bit of olive oil, over medium-low heat, add the onions and saute until softened (5-7 minutes), add the mushrooms and cook until softened and then add the garlic and cook for 4 minutes, stirring often. Set mixture aside.

In a large pan, heat 2 tablespoons of butter over medium heat, add 2 tablespoons of flour and whisk together. Allow the flour to cook until golden brown, then slowly add in whole milk, whisking each 1/2 cup until the sauce has thickened. I add about 1/2 cup at a time until about 2 cups total have been added. I also added 1/2 cup chicken broth with 1 tablespoon red wine vinegar mixed into it during the thickening process.

Once the sauce has been thickened, add, to taste, about 1 teaspoon of cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cinnamon slowly, but it is the key to the awesome flavor. Once the sauce is a sweetly savory yumminess, add the vegetable mixture back into the sauce and heat through. Add about 1/4 cup freshly grated Parmesan to the sauce and stir until it melts.

I served this over whole wheat spiral pasta, but my husband and I agreed it would have been perfect over linguine. Sprinkle some fresh grated Parmesan cheese on top and enjoy!

Menu Plan Monday: September 14th

Because I am going back to the States soon (and without my laptop) I plan to post many of our family favorite recipes in a hurry so I have access to them back home.

For now, here's our plan this week:

Shrimp Tacos with lettuce, avocado, tomatoes, cheese, onions, and sour cream
-I tossed the shrimp in a bowl with lime juice, a dash of salt, and some garlic powder them sauteed them in a little EVOO over medium-high heat for a few minutes. When they were sauteeing, I sprinkled them with a good amount of chili powder. That was it. Assemble them with the garnishes and enjoy. HUGE family favorite last night!

Easy Chicken Stuffing Bake

Swanson Pan-Sauteed Chicken with Vegetables and Herbs with steamed jasmine rice

Bean and Cheese Burritos with salsa and lettuce

Baked Chicken with Pea Salad

For more menu ideas, check out Orgjunkie's website.

Menu Plan Monday: September 7th

Here's what we're having this week:

Apple Chicken Quesadillas with lettuce, salsa, and sour cream

Homemade Chicken Noodle Soup with homemade egg noodles, garlic toasts, and side salad

Shredded Chicken Burritos garnished with lettuce, tomato, avocado, and salsa

Funky Chicken with Sesame Noodles and steamed broccoli

Meat Loaf, Au Gratin Potatoes, steamed broccoli, and corn bread

Spinach and Mushroom Manicotti with garlic bread and a side salad


For more menu ideas, check out Orgjunkie.com.