Next week and the month of May.

Hi Everyone,

I am going to be taking the Month of May off completely.  I don't necessarily want to, but I need to.  With Meagan's Meals as busy as it is, I have let a lot of other things move to the back burner.  I really need to take some time and get several things completed.  My kids have been begging me, and its time.  I figured this was the ideal time and then I can transition into the summer meals.  I appreciate all of you and your continued support.  Thanks again.  If you do have any special requests or anything during May, just let me know and I can more than likely accommodate you. 

Menu for the week of April 23 to April 26

I won't be cooking this Tuesday. I have another commitment. Thanks, Meagan

Monday, April 23
Creamy Vegetable Soup with Ham
Bread

Wednesday, April 25
Baked Ziti with Mild Italian Sausage
Garlic Bread

Thursday, April 26
Teriyaki Steak
White Rice
Fortune Cookies

Menu for the week of April 16 to April 19

Monday, April 16
Beef Chili topped with cheese
Homemade Scones with Honey Butter

If you're looking for a reason to enjoy the seemingly endless Utah winter, complete with frigid temperatures and the occasional inversion, this meal is your answer. This hearty chili will warm your bones while warming your soul. The perfect compliment to this meaty, flavorful chili are homemade scones. You can use your scone to scoop up the last few bites of chili and wipe the bowl clean, or put a dollop of honey butter and let it melt down your fingers while enjoying your scone as dessert.

Tuesday, April 17
Homemade Tortellini Soup
Bread

Wednesday, April 18
Parmesan Chicken Sandwich
Cole Slaw

This whimsical dish combines two of my most celebrated items. I've taken my deliciously moist Chicken Parmesan and turned it into a fun and easy-to-eat sandwich. Using the same process as my wildly popular Chicken Parmesan dish, everything is homemade and fresh. I start with chicken cutlets, tomatoes, onions, garlic, basil, mozzarella cheese, and parmesan cheese. I lightly bread the cutlets, then saute and bake the chicken to ensure luscious, juicy meat with a crunchy exterior. I place a cutlet on a fresh bun, and top with my fresh marinara and cheese. Coupled with my beloved coleslaw, this warm sandwich and fresh, crisp salad make a delicious and satisfying meal that everyone in the family will love!

Thursday, April 19
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. I serve my bolognese 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.

Menu for the week of April 10 to April 12

Sorry this took so long to put up this week. I won't be cooking on Monday, because it is Spring Break. My kids are home. Thanks for being so patient, Meagan
Tuesday, April 10

Shredded Pork Burritos

Toppings

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.

Wednesday, April 11

Chicken Tortilla Chipotle Soup

Fried Tortilla Strips
Fresh Limes, 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, cheese, jalapeno, and sour cream, for a tasty and beautiful meal.

Thursday, April 12
Mexican Egg Rolls with Creamy Avocado Ranch

Crisp and crunchy on the outside, these egg rolls are stuffed with corn, beans, chicken, cheese, and herbs and spices. The creamy avocado ranch dip provides the "cool" for the "heat" of the egg roll. These little beauties have so much flavor packed into every bite! Because the egg rolls have been so popular and everyone keeps asking for them, I am adding them to the winter menu. Each full order will get 12 egg rolls. Please let me if you would like regular ranch instead of the avocado.