The Olympics are underway (and curling starts Tuesday). We spent tonight glancing at the games while putting together a fondue feast for 8. My sister and her boyfriend Matt celebrated with us, and everything went off without a hitch.
One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk.
Monday – Chipotle chicken fajitas with peppers and onions, Spanish rice, guacamole
Tuesday – Chickpea and spinach salad with cumin dressing, flatbread (make only the flatbread portion of this recipe without the toppings)
Wednesday – Chicken fried rice, ginger garlic green beans
Thursday – Spinach and feta quiche, bacon, seasonal fresh fruit
Friday – Mediterranean Pasta and side salads
–On Monday cook ALL the chicken for the week. Marinate and cook the fajita meat, but then also salt and pepper and grill the meat for the chicken fried rice and the Mediterranean pasta. this will make meal preparation easier later in the week.
–You’ll notice the feta cheese, rice, onions, half and half and spinach are all used twice. The chicken is used 3 times, but if you don’t want to eat chicken a 3rd time in one week, simply substitute one of them. Perhaps you want pork fried rice or shrimp Mediterranean pasta. Substitute to suit your tastes.
–In the Mediterannean pasta recipe it calls for heavy whipping cream, but just substitute the half and half. You’re just looking for a bit of a bind there by adding the cream, so the difference shouldn’t be noticeable.
The Shopping List:
6 pounds boneless, skinless chicken breasts
8 ounces bacon
1 pound feta cheese
1 pint half and half
16 ounces fresh baby spinach
8 ounces fresh mushrooms
2 cups bean sprouts
3 green peppers
2 large onions
1 red onion
1 bunch scallions
1 bunch parsley
1 cup fresh basil
1 pound green beans
10 fajita-sized tortillas
15.5-oz. can chickpeas
14-oz. can artichoke hearts
small jar of pitted kalmata olives
Things you may need:
angel hair pasta
cumin and other spices
Weekly Dinner Menu Plan: 2/15/10
February 14, 2010 by Shaina Olmanson