Menu for the week of May 2 to May 5

Monday, May 2
Spaghetti Marinara and Meatballs

Garlic Bread

This traditional Italian meal is made with my homemade marinara sauce and topped with large, juicy meatballs. Using a variety of tomatoes and herbs, the sauce simmers slowly to create a light, sweet sauce that compliments the meat perfectly. This dish is served over noodles with a side of my subtle, succulent garlic bread, gently broiled to create a crunchy outside and soft interior. Add a green salad to complete the meal.

Tuesday, May 3

Homemade Wonton Soup

Crisp Wontons
Chocolate Dipped Fortune Cookies

The soup itself is created from a very simple base. After making my own Asian chicken stock, using handfuls of fresh vegetables and herbs, I start building the soup. I add cabbage, carrots, green onion, and snow peas for a colorful, gorgeous, delicious soup. Finally, I add the crowning jewel: homemade pork wontons. I combine the pork with fresh garlic, ginger and a handful of flavorful seasonings. Encased in a delicate wrapping, these wontons make the soup outstanding! Served with a side of crispy wontons so you can soak up the last drop.

Wednesday, May 4

Glazed Chicken Breast with Cranberry Sauce

Garlic Mashed Potatoes

This luscious chicken turns out sweet and juicy after hours of preparation. The glaze is created with orange juice and honey and a handful of other ingredients that perfectly compliments the chicken breasts. Topped with a tart cranberry sauce, the sweet-to-sour ratio is exquisite! My garlic mashed red potatoes are the ideal companion to this succulent chicken dish.

Thursday, May 5

Pulled Pork Sandwiches

Coleslaw

The perfect Spring dish, this is my husband's favorite sandwich. The pork is seasoned with smokey spices and sauces and cooked at a low heat all day to create a tender, tasty meat filling that falls apart at the touch. My coleslaw is a fan favorite! The sauce is made early in the day to allow the flavors to really mesh, but I combine the cabbage and sauce at the last minute. As a result, the coleslaw emerges crisp and flavorful without being soggy. Delicious!

Menu for the week of April 25 to April 28

Monday, April 25
Shepherd's Pie

Don't think "traditional" Shepherd's Pie when you read about this menu item, my Shepherd's Pie could be served in a gourmet restaurant. I start by slow cooking the roast beef until it is so tender that it practically falls apart on its own. I add chunky, colorful, beautiful carrots, green beans, corn, and onions cooked to perfection. I top the meat and veggies with homemade mashed potatoes. A layer of cheddar and parmesan cheese finish off this incredibly flavorful dish.

Tuesday, April 26
Chicken Noodle Soup
Bread

The base for this chunky soup is a boneless, skinless chicken breast and flavorful chicken broth. Then, I pack the pot with gorgeous vegetables: onions, carrots, celery, basil, peas, and corn. I finish it off with big, thick noodles. The perfect comfort food!

Wednesday, April 27
Chicken Cacciatore
Buttered Egg Noodles

I use dark meat as the base for my Cacciatore, slow-roasted to perfection. The combination of onions, mushrooms, tomatoes, and rosemary give the sauce a rich, deep flavor. The sauce is served over a bed of buttered parsley egg noodles and a touch of Asiago cheese.

Thursday, April 28
French Dip with Au Jus
Macaroni Salad

Tender beef, melted cheese, and a drenching in flavorful au jus...what's not to love? Unlike most french dips, this sandwich is not filled with deli sliced meat. My sandwich is stuffed with lean beef that has been roasted to perfection-juicy and flavorful. A chilled, elbow macaroni salad makes the perfect companion to this amazing sandwich.

Menu for the week of April 18 to April 21

Still working on blog changes. The photos shown on the blog are actual photos of my meals. They were photographed by my wonderful and talented neighbor Emily.

Also, another sidenote, I think you will find that moving forward from here, you will notice slightly larger portions and more toppings and additions to some of the meals. I am continually working to get my costs in line with the proportion of food that you get. Again, thanks so much for all of your support.

Monday, April 18

Manicotti with French Bread

Beginning with homemade tomato sauce, this hand-rolled pasta is created from traditional Italian ingredients: basil, parsley, garlic, olive oil, and four cheeses. The perfect blend of these ingredients combine to achieve a rich, classic Italian dish that is both delicate and completely satisfying. Partnered with my subtle, succulent garlic bread, gently broiled to create a crunchy outside and soft interior, this meal is outstanding.

Tuesday, April 19

Loaded Baked Potato Soup

Bread

This salute to the mighty potato is my favorite soup. The name pretty much says it all. Using the potato in four different ways, I add bacon, onion, and garlic to create a thick, creamy soup that lusciously melts in your mouth. Use your bread to wipe your bowl clean so as not to miss a drop!

Wednesday, April 20

Chicken Marsala

Lightly buttered egg noodles provide a delicate base for this meal. Tender, lightly-breaded chicken cutlets top the noodles. A lovely bacon/mushroom marsala sauce, made from a few simply ingredients, tops off this impeccable, wildly-popular dish.

Thursday, April 21

Meatloaf

Garlic Mashed Red Potatoes

Forget all of the "common" stereotypes and preconceived notions you've ever heard about meatloaf. I use fresh, quality ingredients (including two types of meat), combined with a creative baking method to create a delicious meatloaf that is moist rather than dry, delectable rather than tough, and completely infused with flavor. Topped with a sauce that is both sweet and tangy, this meatloaf is a fan favorite! The garlic mashed red potatoes are the perfect side dish to round out this hearty meal.

Menu for the week of April 11 to April 14

Monday, April 11

Shredded Pork Burritos

This burrito is overflowing with succulent shredded roast pork. The pork is seasoned perfectly and cooks with a blend of chilies, peppers, onions, and carrots to provide moist and flavorful meat. Once wrapped in a tortilla, the burrito is smothered with a tomato sauce and melted cheese. Add your favorite toppings to finish off this tasty meal.

Tuesday, April 12

Chicken Tortilla Chipotle Soup
Fried Tortilla Strips
Fresh Limes, Sliced Avocado, Cheese, Sour Cream, Jalapenos and Cilantro

This soup is abounding in chicken and bursting with flavor. Starting with chicken stock as a base, tomatoes, corn, onion, and green chilies are added to help this hearty soup seem light and flavorful. Finally, a touch of chipotle breathes spice into the soul of this soup, but isn't enough to take your head off. This soup is coupled with fried tortilla strips that melt like butter when they enter the broth. Top it all off with fresh lime, sliced avocado, cheese, jalapeno, sour cream, and cilantro for a tasty and beautiful meal.

Wednesday, April 13
Roasted Chicken with Late-Summer Vegetables
Pan Sauce

Through much trial and error, I have found that the dark meat chicken works perfectly for this recipe. By slowly cooking this chicken, the meat stays moist and tender and is packed with flavor. The pan sauce is added for additional flavor and acts as an extremely light gravy. An abundant supply of vegetables makes for the perfect companion to the chicken. The vegetables are roasted, which creates a pleasant, slightly-sweet flavor. A combination of vegetables may include the following (depending on the season): carrots, potatoes, zucchini, yellow squash, asparagus, green beans, corn, grape tomatoes, and onions.

Thursday, April 14

Beef Bolognese & Creamy Polenta

Bolognese is one of the most famous dishes in Italy. It is a chunky sauce made of beef, pork, lots of vegetables, and tons of flavor. The touch of cream gives this sauce a rich, velvety feel that melts in your mouth. Traditionally served over pasta, I serve mine over a creamy polenta. My polenta is made from a few simple ingredients that create a light, fluffy texture. I find that bolognese and polenta, topped with fresh parsley and freshly grated parmesan cheese, are a perfect pair.

BLOG CHANGES

Hi Everyone,
I am in the process of making some fun changes to the blog. I hope to have next week's menu up by Wednesday evening sometime. Thanks again to all of you. Meagan