Meagan's Meals

Menu for the week of February 20 to February 23

2012-02-14T21:05:00.005-07:00

So, I made my kids a promise that on the days that they don't have school, I would dedicate my time to them. Since this Monday is President's Day and my kids will all be home and out of school, I will not be cooking today. It will be Tuesday, Wednesday, & Thursday this week. Thanks everyone!!

Tuesday, February 21
Creamy Vegetable Soup with Ham
Bread

Wednesday, February 22
Baked Ziti with Mild Italian Sausage
Garlic Bread

Baked Ziti is a classic Italian American comfort food of pasta baked with sausage, marinara sauce, and all kinds of gooey, yummy cheeses. The marinara sauce is homemade (of course), and the sausage is mild yet provides enough kick of savory seasoning. Scrumptious!

Thursday, February 23
Teriyaki Steak
White Rice
Fortune Cookies

This steak is tenderly cooked and thinly sliced. The teriyaki sauce is homemade using traditional, flavorful Asian ingredients: soy sauce, vinegar, fresh ginger, and a touch of red pepper flakes. I finish it off with green onions and sesame seeds to produce a dish that is both appetizing and visually appealing. The steak is superb over simple white rice. At the end of your meal, enjoy some fun fortune cookies!

Menu for the week of February 13 to February 16

2012-02-08T16:24:00.008-07:00

Hi Everyone. For Valentine's day I will not be preparing a meal, however, I will be doing the chocolate cakes and chocolate dipped strawberries that I have done the past couple of years. The cakes and berries have been very popular and those who have ordered them in the past have really seemed to enjoy them. Here is how it will work. If you do just the cake it is $10. If you do the cake and the strawberries (you get 8 dipped strawberries) it will be $15. These will need to be paid separately from your Meagan's Meals account. I have to do them separately from my meals. Pick-up time will be anytime between 3 pm and 6 pm on Valentines day. If you can, let me know approximately what time you will be picking up. Thanks everyone, and enjoy Valentine's Day with your Sweetheart!!

Monday, February 13
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, February 14
Chocolate Cake Chocolate Dipped Strawberries

Wednesday, February 15
Homemade Tortellini Soup
Bread

Thursday, February 16
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!

Menu for the week of February 6 to February 9

2012-02-01T13:11:00.007-07:00

Monday, February 6

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.

Tuesday, February 7

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.

Wednesday, February 8

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, February 9

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.

Side Note for this week's menu...

2012-01-25T18:38:00.002-07:00

Hi All, just letting you know that the last several times that I have done the corned beef and cabbage, I have had an EXTREMELY difficult time getting the briskets that I like to use. I use the point cuts and not the flat cuts. The point is vastly superior to the flat in flavor and tenderness and I am just not satisfied when using the flat cuts, it is just not good enough to put out there. Go ahead and sign up for Thursday if you like and then if I run into a problem, I will let you know. I should know by the Tuesday prior if I am able to get the briskets that I need to do this. Thanks everyone.

Menu for the week of January 30 to February 2

2012-01-25T18:27:00.008-07:00

Monday, January 30

Baked Spaghetti

Garlic Bread

This flavorful dish is a fun twist on a favorite entree. Think traditional spaghetti assembled lasagna-style. To begin, my meat sauce is made from scratch. Starting with a classic tomato base, I add fresh onions, peppers, garlic, and parsley. After the sauce simmers for a few hours so all the flavors combine beautifully, I layer the cooked noodles, sauce, and cheese and bake it to perfection. Served with my famous garlic bread, this meal will be a huge hit with everyone in the family.

Tuesday, January 31

White Bean Chicken Chili

Bread

Made with tender white chicken breast, this chili is packed with flavor without being overwhelmingly spicy. I use three different peppers, onions, garlic, and hearty white beans. After all of the flavors have infused beautifully through a slow simmering process, I add lime juice and cilantro for a fresh, vibrant touch. You can lose yourself in a number of toppings for this delicious chili: shredded cheddar cheese, green onions, sour cream, cilantro, and fresh lime.

Wednesday, February 1

Chicken Breast with a Light Cream Sauce

Penne Pasta

I start with white-meat chicken breasts and poach them with handfuls of fresh vegetables and herbs. The result is a tender, gorgeous piece of chicken infused with flavor. Then, I create a light, delicate cream sauce featuring thinly sliced mushrooms and a touch of garlic. Served over penne pasta and topped with fresh parsley, this luscious dish is one of my most requested.

Thursday, February 2

Irish Brisket with Horseradish Sauce

Sauteed Cabbage

For those of you who haven't tried this, I want you to forget all your pre-conceived ideas about corned beef. This is probably my signature meal, and I have mastered the process so that nothing but tender, flavorful meat emerges. By sauteing the cabbage, I am able to present a side dish that is fresh, colorful, and slightly firm. The corned beef and cabbage is definitely a delicious combination. I top the meat with my homemade horseradish cream sauce which still has a kick without overwhelming the taste buds.

Menu for the week of January 23 to January 26

2012-01-17T19:29:00.002-07:00

Monday, January 23
Chicken Parmesan

Pasta

When cooking this Chicken Parmesan, my kitchen is transformed to a quaint little town in Southern Italy. On my cutting board, you'll find: tender 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. Served over al dente spaghetti noodles, the cutlet is topped with fresh marinara and cheese. Everything is homemade, from the bread crumbs to the sauce. Delizioso!

Tuesday, January 24

Corn Chowder

Bread

Traditionally, chowders tend to turn out thick and weighted-down. My "secret" to achieve a fantastic, "not too heavy" texture to this delicious soup involves sweet white corn and a little half-and-half. I add red potatoes, more corn, and a touch of bacon to this sweet, succulent base to create a creamy, flavorful, and beautiful chowder.

Wednesday, January 25

Succulent Old-Fashion Roast Pork

Smashed Potatoes

For all of those "Pork Skeptics" out there, who believe that all pork turns out dry and unappetizing, you have to give this dish a try. Cooking all afternoon at a low heat creates a moist, savory pork roast. On it's own, this meat melts in your mouth! My gravy has just enough zing to it that it only enhances the natural flavor of the pork. My chunky, hearty smashed red potatoes makes the perfect companion.

Thursday, January 26

Sesame Chicken with White Rice

Chocolate Dipped Fortune Cookies

Sesame chicken is a Chinese takeout favorite. Everyone seems to crave these crispy pieces of chicken tossed in a sweet, rich sauce made of ginger, garlic, sesame oil, soy sauce, and a touch of chili paste for just enough spice to wake-up your taste buds. Topped with roasted sesame seeds and green onions, this dish rivals any Chinese restaurant. Finish off this delectable dinner with my chocolate-dipped fortune cookies.

Menu for the week of January 16 to January 19

2012-01-10T15:37:00.004-07:00

Monday, January 16

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, January 17

Homemade Wonton Soup

Crisp Wontons
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, January 18

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, January 19

Pulled Pork Sandwiches

Coleslaw

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 January 9 to January 12

2012-01-04T20:57:00.002-07:00

Monday, January 9
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, January 10
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, January 11
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   lightly buttered egg noodles with a pinch of parsley and a touch of  Asiago cheese.

Thursday, January 12
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 January 2 to January 5

2011-12-27T09:04:00.001-07:00

Monday, January 2

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, January 3

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!
PS. Let me know your preference...white or wheat bread.

Wednesday, January 4

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, January 5

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.

MERRY CHRISTMAS!!!

2011-12-21T17:00:00.003-07:00

Hi Everyone,

Just want to wish you all a Merry Christmas and let you know that I will not be cooking for the week of Dec. 26. I have some family and other holiday obligations and will be taking care of that. Thanks to you all. I will post the menu for the week of Jan. 2 by mid week next week.

One other thing....I am doing a special order of the Old Fashioned Pork Roast for someone for their Christmas Eve family dinner. I am doing one large roast that will feed 15-20 people. The way I do it, I can do two roasts. So, if you would like to order it, let me know. The first person that emails me, gets it. Again, it is the full roast, sliced and ready to go, it does not come with any sides, but the roast will comfortably feed 15-20 people. The cost is $35 and is a totally separate purchase from your existing ticket. Let me know ASAP. Pickup will be on Christmas Eve.

Menu for the week December 19 to December 22

2011-12-14T18:34:00.007-07:00

Monday, December 19
Cheese Ravioli with Marsala Cream Sauce
French Bread
Ravioli filled with cheese, then topped with Marsala cream sauce.

Tuesday, December 20
Lasagna Soup
Bread

Wednesday, December 21
Apple Cider Braised Pork
Homemade Stuffing

Thursday, December 22
Chicken Enchiladas
Toppings

Yes, these are my normal enchiladas.

Monday, December 12

2011-12-09T21:30:00.001-07:00

Hello,
Chicken pot pie day is going to be big :) I am going to use Sunday evening to prep. If you could please get your order in by Sunday morning that would be great. Please call me or email me if you have any questions. Thank you so much, Meagan.

Menu for the week of December 12 to December 15

2011-12-07T20:12:00.005-07:00

Monday, December 12

Chicken Pot Pie

My pot pies are made 100% fresh! I begin with homemade pie crust; a process and recipe that I learned years ago in my grandmother's kitchen. Then, I stuff the crust full of onion, celery, potatoes, carrots, peas, corn, and gorgeous chicken breast. I top it off with a creamy chicken broth with fresh parsley.

Please remember that the pot pies aren't cooked. I just don't have the oven space available to cook that many. This is the only recipe that I don't cook for you. You will need to do the cooking at home. I will provide you with the cooking instructions.

Tuesday, December 13
Creamy Vegetable Soup with Ham
Bread

Wednesday, December 14
Baked Ziti with Mild Italian Sausage
Garlic Bread

Thursday, December 15
Teriyaki Steak
White Rice
Fortune Cookies

Menu for the week of December 5 to December 9

2011-12-01T09:01:00.002-07:00

Thank you for being so patient. This will be my last week teaching. I will be going back to cooking Monday thru Thursday start the week of the 12th. Tuesday will be soup day. Just a heads up, Chicken Pot Pie will be next week. Thank you again, Meagan.

Monday, December 5
Beef Chili topped with cheese
Homemade Scones with Honey Butter
This is always a favorite. I know a lot of you have been waiting.

Wednesday, December 7
Homemade Tortellini Soup
Bread

Friday, December 9
Parmesan Chicken Sandwich
Cole Slaw

Menu for the week of November 28 to December 2

2011-11-22T17:42:00.003-07:00

Monday, November 28

Shredded Pork Burritos

Toppings

Wednesday, November 29

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

Thursday, December 1
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.

Friday, December 2

Beef Bolognese & Creamy Polenta

HAPPY THANKSGIVING!!!

2011-11-16T16:45:00.002-07:00

Hi Everyone, for the week of Thanksgiving (Nov. 21-25), I will not be cooking. I am leaving town on Wednesday for the holiday and with my cooking class on Tuesday, I thought I would just take the week off. I would only be able to cook on Monday, so that seemed like the thing to do. I am going to attempt to get my Christmas decor up also. I will be back in full swing the following week. I will get my menu for the week of 28th posted very early next week. Thanks so much and I hope everyone has a fun and safe holiday.

Menu for the week of November 14 to November 18

2011-11-09T17:59:00.002-07:00

Monday, November 14

Irish Brisket with Horseradish Sauce

Sauteed Cabbage

Wednesday, November 16

White Bean Chicken Chili

Bread

Chicken Breast with a Light Cream Sauce

Penne Pasta

Friday, November 18

Baked Spaghetti

Garlic Bread

Menu for the week of November 7 to November 11

2011-11-02T08:52:00.002-06:00

Monday, November 7
Chicken Parmesan

Pasta

Wednesday, November 9

Corn Chowder

Bread

Thursday, November 10

Succulent Old-Fashion Roast Pork

Smashed Potatoes

Friday, November 11

Sesame Chicken with White Rice

Chocolate Dipped Fortune Cookies

2011-10-25T21:21:00.003-06:00

I will only be cooking on two days next week. Monday is Halloween. We go all out at our house. It's one of my favorite holidays. Tuesday is my cooking class. On Wednesday, I have a catering. This is a rare mid-week catering. I'm happy to do catering anytime. If you are ever interested, just ask me about a bid. I will be back to normal the week of the 7th. Happy Halloween

Menu for the week of November 3 to November 4

2011-10-25T21:15:00.006-06:00

Thursday, November 3

Glazed Chicken Breast with Cranberry Sauce

Garlic Mashed Potatoes

Friday, November 4

Homemade Wonton Soup

Crisp Wontons
Chocolate Dipped Fortune Cookies

Menu for the week of October 24 to October 28

2011-10-19T17:47:00.004-06:00

Monday, October 24
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.

Wednesday, October 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!

Thursday, October 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 lightly buttered egg noodles with a pinch of parsley and a touch of Asiago cheese.

Friday, October 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 October 17 to October 21

2011-10-12T18:11:00.006-06:00

Monday, October 17

Manicotti with French Bread

Wednesday, October 19

Loaded Baked Potato Soup

Bread

Thursday, October 20

Chicken Marsala

Friday, October 21

Meatloaf

Garlic Mashed Red Potatoes

Menu for the Week of October 10 to October 13

2011-10-05T08:10:00.003-06:00

Monday, October 10

Grilled Chicken Caprese Sandwich

Lemony Fruit Salad

All the things that make caprese salad so outstanding...the mozzarella, tomato, basil, and olive oil. Combined with a grilled chicken breast, this makes an outstanding sandwich.

Wednesday, October 12

Southwestern Salad

Toppings

This salad is so packed with a variety of toppings that no two bites will be the same. Set in a bed of crisp green lettuce, your palette has a choice from the following as toppings: BBQ chicken breast, pepper jack cheese, corn, shredded carrots, sliced olives, green onions, tomatoes, avocado, corn chips, and cilantro. You have the choice of regular ranch dressing or the flavorful chipotle ranch. Use your scrumptious pepper jack quesadillas to scoop up every last bite. I have everything ready to go, all you do is add the grill marks to the quesadillas.

Thursday, October 13

Chicken Enchiladas

Toppings

Rolled flour tortillas brimming with chicken and a tasty, cheesy tomato sauce, these enchiladas are a big hit with everyone in the family. The chicken is infused with two different kinds of chili peppers, onions, garlic, and a fabulous enchilada sauce. Then rolled and smothered with even more sauce and more cheese. Delicious!

FYI

2011-09-27T16:37:00.002-06:00

Hi Everyone,
I have next week's menu posted. As you will notice, I am cooking on Monday, Wednesday & Thursday. For the months of October and November, I will not be cooking on Tuesdays. I will actually be teaching a cooking class on all the Tuesdays in Oct & Nov. I am super excited! Also, I just wanted to remind all of you that when I switch over to the fall/winter meals, I will be adding a day of meal preperation....so that means I will be preparing meals 4 days a week instead of 3. Thanks again to all of you for your continued support!

Menu for the Week of October 3 to October 6

2011-09-27T09:57:00.005-06:00

Monday, October 3

Chef Salad

Homemade Ranch Dressing and Croutons

Yummy Crusty Hard Rolls

This is chef salad to the max! If you can think of a topping, you'll find it on this salad. The list of ingredients is seemingly endless: moist chicken breast, crunchy bacon, sliced ham, two kinds of cheese, hard-boiled eggs, shredded carrots, shredded cabbage, crisp cucumber, and sweet grape tomatoes. I top it off with my homemade ranch dressing. If you're lucky, you'll get some of my famous, homemade croutons to make this salad perfection. That is, unless my husband sneaks all of them first.

Wednesday, October 5

Asian Pork Kebabs

Grilled Vegetables

White Rice

They always say that you eat with your eyes first, and this meal is one of my most colorful, appealing dishes. Beautiful skewers of bright green zucchini, golden squash, green peppers, and radiant red onions are grilled to crisp perfection. I also create skewers of tender pork and marinade them in a heavenly mix of Asian flavors: soy sauce, sesame, honey, ginger, and garlic. Don't put those grills away yet, this is the perfect Autumn meal.

Thursday, October 6

Parmesan Chicken Sandwich

Green Salad with Ranch

My traditional Chicken Parmesan has been one of my most popular Winter menu items. So, out of necessity, I decided to turn it into a sandwich. You'll find the same tender cutlets of chicken, breaded in my homemade bread crumbs, and baked to crisp, moist perfection. I top it with mozzarella cheese that melts its way around the chicken. Finally, I add my homemade marinara sauce and place it on a soft bun. I serve this decadent sandwich with a light, crisp green salad with my homemade ranch dressing.

FALL/WINTER

2011-09-25T10:32:00.003-06:00

Hi Everyone,
Just letting you all know that we are approaching the end of the summer menu and meals. Probably within the next couple of weeks. I am super excited about the fall/winter menu. The trusted standbys will be back along with some new and fun and super yummy recipes. Thanks again everyone!!

2011-09-20T21:12:00.003-06:00

Monday, September 26

Enchilada Lasagna

Toppings

I love getting creative in my cooking. For this dish, I get to reach into some of my favorite meals, use a variety of my favorite processes, cross over two continents to combine two cultures, and create a delicious, fun dish. I start by flavoring my meat as if I'm making my Shredded Pork Burritos, using the same technique I use for my Barbacoa Sweet Pork. The result being perfectly seasoned, tender, scrumptious pork. Then, I make the same enchilada sauce that I use in my Chicken Enchiladas. I take these traditionally "Mexican" ingredients and head on over to Italy where I layer and bake them like a traditional lasagna. So much fun!

Tuesday, September 27

Citrus Marinated Grilled Chicken Breast

Salad Greens with an Orange Vinaigrette

Hard Roll

Picture in your mind a child that refuses to eat anything you put in front of them. You'll probably have to think of the neighbor's child because I'm sure that none of you encounter this at your house. Just indulge me. Then, picture putting a meal in front of you that they not only eat - down to the last bite - but actually ask for more. They may even like it so much that they actually pick bites off other people's plates. This is that meal! I create a simple but tangy marinade for the chicken breasts using a ton of citrus: lemon, lime, orange, and a touch of honey. When you grill it up, it turns out juicy and so full of flavor. I pair this chicken with a simple salad with an orange vinaigrette and a hard roll. Fabulous!

Wednesday, September 28

Meatball Subs

Potato Salad

These sandwiches are stuffed with immense, juicy, flavorful meatballs and savory mozzarella cheese. I like to serve these sandwiches warm so the cheese melts and envelops each meatball. Then, I douse the meat and cheese in my fresh and fabulous, homemade marinara sauce. The flavors fuse beautifully to provide the perfect combination of flavors in every bite. Served with a side of my homemade potato salad, this meal is the perfect introduction to Summer!

Menu for the Week of September 19 to September 21

2011-09-13T22:54:00.002-06:00

Monday, September 19

Chicken Cordon Bleu Salad

Rolls

So much fun to get my creative juices flowing again! This time, I decided to deconstruct a fan favorite: Chicken Cordon Bleu. I start with a bed of bright, crisp lettuce as my canvas. Then, I pound the chicken and the ham until they are thin and tender. I place the ham on the chicken and roll them up and sear them to get a nice, crisp outer layer. Finally, I slice them into perfect little pinwheels. The breading of the traditional cordon bleu can be found in the crunchy croutons. I sprinkle the salad with shredded swiss cheese, and top it off with a sweet and light honey-mustard dressing. Fun to create; fun to eat!

Tuesday, September 20

Pepper Jack Cheese Burger

Mexican Egg Rolls with Creamy Avocado Ranch

This cheeseburger will breathe new life into a ho-hum beef patty. While the heat definitely isn't overwhelming, the pepper jack cheese adds just the right amount of "kick" to this thick, juicy, fabulous burger. The egg rolls are like the ones you get at Chili's. 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, you have a few ordering options with this meal. You can get the traditional order which consists of 4 burgers and 4 egg rolls. Or, you can bypass the burger altogether and order 12 egg rolls. Just let me know when you place your order.

Wednesday, September 21

BLTA Sandwich

Cole Slaw

How can I possibly offer a Summer Menu without including a BLT??? Or course, I like to add my own little twist to this American classic. My sandwich is layered with crunchy bacon, scrumptious tomatoes, sliced avocado, and crisp shredded lettuce. Served on a soft, fresh bun, this sandwich is satisfying and filling. I serve my homemade coleslaw on the side. The sweet tang of the slaw compliments the sandwich perfectly to create a refreshingly delicious meal!

Menu for the Week of September 12 to September 15

2011-09-06T21:53:00.004-06:00

Monday, September 12th

Chinese Chicken Salad

Hard Roll

Tuesday, September 13th

Baby Mac Burger

Macaroni Salad

Grill day turns a little fun with these little burgers. A pint size classic burger with a wonderful sauce. Add the macaroni salad and it's good eats.

Wednesday, September 14th

California Bagel

Potato Salad

A west coast favorite. This sandwich has it all: roast turkey, bacon, avocado, and an outstanding mayonnaise. All served on a sesame seed bagel to set it apart.

Thursday, September 15

The Best BBQ Chicken Ever

Coleslaw

That's a big statement, but you have to try this! One bite and you won't want BBQ chicken any other way. The best part is that this recipe has me doing all the work for you. The chicken is cooked in the oven first, takes a generous dip in the sauce, and then you grill it for less than five minutes at home-just enough to put on the grill marks. I partner this succulent chicken with my homemade coleslaw. Tangy and crispy, the coleslaw is the ideal side dish for the sizzling chicken. Set up the picnic table, mix up some lemonade, and enjoy this perfect Summer meal.

FYI

2011-08-30T22:09:00.003-06:00

Hi Everyone,
Just wanted to bring to your attention that next week the meals will be on Wednesday andThursday instead of the usual M-T-W. With the Labor day holiday, I needed to switch it up a bit as I will be out of town for the holiday weekend. Also, I will be unable to cook on Friday. I had originally posted the menu for the week to include Friday, but I have a prior obligation. I'm actually going to the Scrapbook fair. My second favorite thing right behind cooking is scrapbooking. The following week will be back to the normal days.

Menu for the Week of September 7th and 8th

2011-08-30T21:29:00.007-06:00

Wednesday, September 7

Shredded Barbacoa Sweet Pork Salad

Avocado Ranch Dressing

This salad is deep, layered, satisfying, and incredibly flavorful. In a flour tortilla bowl, I start with a flavorful cilantro lime rice as the the first layer, add soft black beans in a light tomato sauce, top the beans with cheese, and finally pour on handfuls of tender, sweet, Barbacoa pork. I top the entire creation with crispy lettuce and a creamy avocado ranch dressing. Several people have told me that this is even better than Cafe Rio's. Maybe it's just because the price is right and you get a lot more.

Menu for the Week of August 29 to August 31

2011-08-23T21:19:00.004-06:00

Monday, August 29

BLT Salad

I absolutely love the idea of changing a favorite sandwich into a favorite salad. This salad contains all of the traditional BLT "sandwich" ingredients. You'll find plenty of bacon, lettuce, and tomato in every bite. And you can bet that I didn't forget the bread, except you'll find it in JUMBO crouton form. Finish it all off with a wonderful, creamy basil dressing.

Tuesday, August 30

Honey-Lime Chicken Fajitas

Grilled Guacamole

Spicy Lime Corn Dressing

Fajitas are always sizzling, satisfying, and pretty-dang-fun-to-eat. These fajitas are no exception. The powerful marinade of lime juice and honey gives the chicken tons of flavor. I'll do everything but grill the chicken. Then, the fun begins! Start with soft flour tortillas, add some spicy lime corn dressing, perfectly grilled chicken, monterrey jack cheese, and top it off with a delicious grilled guacamole.

Wednesday, August 31

Buffalo Chicken "French Dip" Sandwiches

Cool Cucumber Salad

It's always fun to get my "creative juices" flowing, and this creation was simply a blast to design. I started by deconstructing classic Buffalo wings and the traditional "French Dip." The sandwich starts with a delightful chicken salad topped with bright, crisp shredded lettuce, placed on a soft, tender bun. Next, I bring in the "French Dip" element and provide a Hot Wing Dipping Sauce. So, the "hot" is all in the dip. As a side, you'll find a cool, crisp cucumber salad to balance out all the spice. An outstanding combination, this sandwich is just so much fun to eat.

I know that hot wing sauce isn't everyone's cup of tea, so I also provide a substitute in an extremely flavorful, homemade, balsamic-based barbecue sauce.

Menu for the Week of August 22 to August 24

2011-08-16T22:46:00.005-06:00

Monday, August 22

That Good Salad

Homemade Rolls

My nephew penned the name for this salad. He always asks me to make it, and it is just because it is really, really good. The goodness begins on a bed of baby spinach and continues with fresh mushrooms, thinly sliced red onions, swiss cheese, crunchy bacon, and honey roasted peanuts. The goodness is finished off with a light, sweet poppy seed vinaigrette. My light and fluffy homemade rolls compliment this salad beautifully

Tuesday, August 23

Pimiento Cheese and Bacon Burger

Baked Beans

This gourmet burger is not only a feast for your taste buds, but for your eyes as well. You will not be eating a fast food burger, but a work of art. The thick, juicy burger is topped with crispy bacon, crunchy lettuce, and a rich, creamy, flavorful pimiento cheese sauce. Add a good-sized dollop of the cheese sauce as soon as the burgers come off the grill and let the cheesy goodness melt into the perfect burger. My down-home baked beans just add to the perfection.

Wednesday, August 24

Cobb/Club Sandwich

Grape Salad

This creative sandwich is a combination of a club sandwich and a cobb salad and has quickly become a favorite among all ages. I start with a bollio roll and add a shmear of a super yummy (yet perfectly subtle) bleu cheese-infused mayo as the sauce. I top it with chicken, tomato, hard-boiled egg, avocado, bacon, and lettuce. Take one bite and you will be completely hooked. I pair this sandwich with a bright, sweet, tangy grape salad. The combination of flavors in this meal is sure to make for a table full of extremely happy eaters.

Menu for the week of August 15 to August 17

2011-08-10T16:50:00.008-06:00

Monday, August 15
Chicken Caesar Salad with Creamy Caesar Dressing
Hard Roll

I start with crisp Romaine lettuce as a base to turn this classic salad into a light, tangy, perfect Summer meal. I top the beautiful green lettuce with chicken, parmesan cheese, and a creamy homemade dressing. Finally, to add the perfect crunch, I top it all off with my flavorful homemade croutons. That is, if I can keep my husband from "sneaking" to many of them. Enjoy!

Tuesday, August 16

Meatball Subs

Potato Salad

Wednesday, August 17
Southwestern Salad

Grilled Quesadillas

FYI

2011-08-04T08:49:00.001-06:00

Just bringing to your attention that this week I will be doing Tues-Wed-Thurs instead of the usual Mon-Tues-Wed. I have a conflict on Monday. Thanks to you all.

Menu for the week of August 9 to August 11

2011-08-03T22:03:00.011-06:00

Tuesday, August 9
BBQ Country Style Pork Rib
Baked Beans
This will be for the grill. The meat will already be cooked. All you will need to do is put the ribs on the grill with the BBQ sauce to finish it off. These ribs are the boneless country style ribs not the rack style ribs.

Wednesday, August 10
Chicken Cordon Bleu Salad
Honey Mustard Dressing
Rolls
I am going to deconstruct Chicken Cordon Bleu and make it into a salad. It will have everything that came with my Chicken Cordon Bleu but in an outstanding salad.

Thursday, August 11
Turkey and Cranberry Wrap
Potato Salad
Turkey and cranberries is just one combination that makes this flavorful, satisfying wrap work. I start with turkey tenderloin, my wonderful cranberry relish, (yes, the one that comes with the glazed chicken.) Add some salad greens, apple for crunch, and finish it off with cheeses.

Next week's menu

2011-08-02T19:03:00.001-06:00

Hi Everyone, I am having some computer difficulty. I will have next week's menu posted by tomorrow (Wednesday) evening. Thanks to all of you.

Menu for the week August 1 to August 3

2011-07-27T20:50:00.003-06:00

Monday, August 1
Grilled Chicken Caprese Sandwich
Lemony Fruit Salad
All the things that make caprese salad so outstanding...the mozzarella, tomato, basil, and olive oil. Combined with a grilled chicken breast to make an outstanding sandwich.

Tuesday, August 2
Chef Salad
Homemade Ranch Dressing and Croutons
Yummy Crusty Hard Rolls
This salad is loaded with meat and cheese. This is a meal in itself. Chef salad is always a favorite.

Wednesday, August 3
Baby Mac Burger
Macaroni Salad
Grill day turns a little fun with these little burgers. A pint size classic burger with a wonderful sauce. Add the macaroni salad and it's good eats.

Small Change

2011-07-25T11:24:00.002-06:00

Hi Everyone,
I had several people that wanted to order Monday's salad, but they were out of town and such for the holiday. I have moved Monday's meal to Thursday now. For those who would like to, you can add this to your order now if you did not order it before. I hope this makes sense. Thanks again

Menu for the week of July 26 to July 28

2011-07-20T19:39:00.009-06:00

I am just not very good at descriptions. These are new menu items and I think they are fairly self-explanatory. I have a good friend working on my blog. They will have pictures and perfect descriptions when she gets done with them. It's a work in progress. Anyway, if you do have a question about any of the menu items, just send me an email.

Tuesday, July 26
BLTA Sandwich
Cole Slaw
The sandwich is a bacon, lettuce, tomato, chicken and avocado.

Wednesday, July 27
Asian Pork Kebabs
Grilled Vegetables
White Rice
This is the grilled meal. Please let me know if you would like me to grill it for you.

Thursday, July 28
Salad Greens with an Orange Vinaigrette
Citrus Marinated Grilled Chicken Breast
Hard Roll

Menu for the week of July 18 to July 20

2011-07-12T20:43:00.007-06:00

Monday, July 18
Shredded Barbacoa Sweet Pork Salad
Cilantro Lime Rice
Avocado Ranch Dressing
Several people have told me this is even better then Cafe Rio's. Maybe it's just because the price is right and you get a lot more.

Tuesday, July 19
Buffalo Chicken "French Dip" Sandwiches
Cool Cucumber Salad
The classic Buffalo wings made into a sandwich but with the classic French dip style. The sandwich starts with a wonderful chicken salad and everything else that comes with the Buffalo Wings (except the heat). The dipping sauce is made of the Hot Wing Sauce, so the hot is all in the dip. The cucumber salad go wonderful with the spiciness of the dipping sauce. An outstanding combination, really one of the funnest sandwiches I make. I know that hot wing sauce isn't everyone's cup of tea, so if you would like, I can substitute it for a super yummy homemade balsamic based barbecue sauce that is wonderful with these sandwiches.

Wednesday, July 20
Southwestern Salad with a Grilled Quesadillas
I know these are two things you wouldn't normally put together. The combination might be a little unconventional, but it tastes great. This salad is different for the Southwestern Chopped Salad that was on the menu a few weeks ago. You will be grilling the cheese quesadillas at home. Let me know if you want the regular ranch dressing or the chipotle ranch.

Menu for the week of July 11 to July 13

2011-07-06T20:28:00.002-06:00

Monday, July 11
Chicken Caesar Salad with Creamy Caesar Dressing
Homemade Croutons
Hard Roll
If you prefer ranch dressing to the Caesar dressing, just let me know.

Tuesday, July 12
Pepper Jack Cheese Burger
Mexican Egg Rolls with Creamy Avocado Ranch
This cheese burger will breath a little life into the ho-hum patty. Don't worry about too much heat, it's just the right amount. The egg rolls are like the one you can get at Chilis. These were a HUGE hit last summer.

Wednesday, July 13
Cobb/Club Sandwich
Grape Salad
This is a combination of a club sandwich and a Cobb salad. A super yummy bleu cheese infused mayo is just the right compliment. I know a lot of you are looking forward to this one.

Week of July 4

2011-06-29T13:59:00.001-06:00

Hi Everyone,

For the week of July 4, I am not going to be preparing meals. After speaking with several of you, its looking like the vast majority of all of my customers are going to be out of town or taking a extra day or two beyond the 4th of July holiday. I know that last year, it was a super quiet week also. I will be back at full steam on Monday the 11th. I will have that blog posted around the 5th or 6th. Thanks everyone and I wish all of you a happy and safe holiday. Just so you know, that week that I start back, I will include a couple of my most popular summer menu items. The cobb salad sandwiches, and also the southwestern eggrolls. Also, in the immediate future, I will be introducing a handful of new summer recipes that I am very excited about. See you soon!! HAPPY 4th OF JULY!!

Menu for the week of June 27 to June 29

2011-06-22T18:49:00.005-06:00

Monday, June 27
That Good Salad
Homemade Rolls
What a wonderful name for a salad. This is really it's name. It's my nephew's favorite. He will always ask me to make it. It is really good. The dressing is a wonderful poppy seed vinaigrette. This is one of my most popular salads.

Tuesday, June 28
The Best BBQ Chicken Ever
Cole Slaw
That's a big statement, but you have to try this. One bite and you won't want BBQ chicken any other way. You will BBQ this, but only to put the marks on the chicken. The recipe has me doing all the work for you. The chicken is cooked in the oven first, a dip in the sauce, and you grill it for less than 5 minutes at home.

Wednesday, June 29
Parmesan Chicken Sandwich
Green Salad with Ranch
This sandwich has been created out of necessity. My normal chicken Parmesan is one of my most popular meals. So, I decided to try a sandwich.

Menu for the week of June 20 to June 22

2011-06-14T20:29:00.006-06:00

Monday, June 20
Southwestern Chopped Salad
Chipotle Ranch Dressing
Salad greens with tomatoes, red onion, cilantro, corn, black beans, diced chicken, black olives, avocado, cheese and tortilla strips. Top it all with a Chipotle Ranch dressing. Yummy!!!!!! (If you would like regular ranch with your order, let me know.)

Tuesday, June 21
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.

Wednesday, June 22
California Bagel
Potato Salad
A west coast favorite. This sandwich has it all: roast turkey, bacon, avocado, and an outstanding mayonnaise. All served on a sesame seed bagel to set it apart.

Menu for the week of June 13 to June 15

2011-06-07T21:32:00.004-06:00

I am leaving Thursday open for now and may or may not cook on this day. As I stated in a prior post, Thursday's last summer, were very small ordering days regardless of the menu item. This past Thursday was no exception. I may add an item after I speak to several of you, but for now, I am not putting anything on the menu for Thursday. Check back often to see if that changes. Thanks, Meagan

Monday, June 13
Chef Salad
Homemade Ranch Dressing and Croutons
Yummy Crusty Hard Rolls
This salad is loaded with meat and cheese. This is a meal in itself. Chef salad is always a favorite.

Tuesday, June 14
Pimiento Cheese and Bacon Burger
Baked Beans
This is not a fast food burger, but a work of art. With baked beans it makes a perfect pair.

Wednesday, June 15
Chicken Caesar Salad Sandwich
Lemony Fruit Salad

OOPS!!!!!!!!!!!!!!!!

2011-06-04T12:12:00.002-06:00

I just noticed that I have two salads and no sandwich on this weeks menu. I'm sorry for the oversight. I guess the good thing is that the salads are completely different from each other. I haven't been managing the blog. My wonderfully talented neighbor, Emily has been taking care of it. Next week I will get it right. Sorry for the goof. Meagan

Menu for the week of June 6 to June 9

2011-06-01T18:36:00.006-06:00

Hi Everyone,
Here is the menu for next week. I am making the official switch to the summer menu. To start off, I will do the usual 4-day week (M-Th). There is a fairly good chance that I will move back to a 3-day week during the summer months. I did some research from last summer and noticed that as a general rule, Thursdays were very small ordering days regardless of the menu item. I realize that summers are hectic for everyone and I think a lot of the time, people were getting ready to leave town and such for the weekend. I will watch closely and see how it goes for the first little bit and then make a decision. If I did go to the 3 day week it would be Mon, Tue, Wed. Thanks and I am excited for the new menu. Change is always good. Next go around, I'll have pictures and descriptions. For those of you that are new to the summer menu, Wednesday is grill day. I do everything but grill the meat. You can take it home and grill it at your house. If you need me to grill it for you, just let me know. If you have any suggestions or ideas for meals I would LOVE some input. When it comes to the summer menu, I have a hard time knowing what everyone will want. Last summer's menu was super successful, but I am always open to suggestions. If you have any questions, just ask. Thank you, Meagan

Monday, June 6
BLT Salad
I love the idea of changing a favorite sandwich into a salad. All of the sandwiches ingredients are here, including the bread, but in JUMBO crouton form. The salad comes with a wonderful creamy basil dressing. This is an outstanding salad.

Tuesday, June 7
Chinese Chicken Salad
Hard Roll

Wednesday, June 8
Honey-Lime Chicken Fajitas
Grilled Guacamole
Spicy Lime Corn Dressing
These fajitas are hard to resist. The powerful marinade of lime juice and honey gives the chicken tons of flavor. I'll do everything but grill the chicken. If you want me to grill them for you let me know.

Thursday, June 9
Enchilada Lasagna
Toppings
This is a wonderful combination of my chicken enchiladas, barbacoa sweet pork and pork burritos. It is such a fun meal.

UPDATE

2011-05-29T14:34:00.002-06:00

Hi All,
I forgot to mention that this coming week wraps up the fall-winter menu. Starting on June 6, the menu will be changing over to the summer meals. I'm looking forward to it. Thanks again everyone.

Menu for the Week of May 30 to June 2

2011-05-25T13:43:00.006-06:00

Monday, May 30

I will be spending the day with family and will not be cooking today. I hope everyone has a safe and fun Memorial Day!

Tuesday, May 31

Chicken Enchiladas

Toppings

Wednesday, June 1

Meatball Subs

Potato Salad

Thursday, June 2

Shredded Pork Burritos

Toppings

SUMMERTIME

2011-05-18T17:15:00.003-06:00

Hi everyone, just a quick note letting you know that I will soon be switching to the summer menu. I have made some changes and kept some things the same. I'm excited and I hope you are too. Just another quick mention of my wonderful neighbor and talented photographer Emily. She has made these fun changes to my blog and I really appreciate her.

Menu for the week of May 23 to May 26

2011-05-17T21:30:00.005-06:00

Monday, May 23

Teriyaki Steak

White Rice

Fortune Cookies

Tuesday, May 24

White Bean Chicken Chili

Bread

Wednesday, May 25

Chicken Pot Pie

The Chicken pot pie will be in the individual pans again. You will be getting 6 of the individual pies. Please remember that the pot pies aren't cooked. I just don't have the oven space available to cook that many. This is the only recipe that I don't cook for you. You will need to do the cooking at home. I will provide you with the cooking instructions.

Thursday, May 26

Baked Ziti with Mild Italian Sausage

Garlic Bread

Menu for the Week of May 16 to May 19

2011-05-10T21:57:00.006-06:00

Monday, May 16

Baked Spaghetti

Garlic Bread

Tuesday, May 17

I will not to be cooking tonight. I am excited to be catering a lunch, and there are simply not enough hours in the day to do both. However, if you ever have any catering questions, just send me an email.

Wednesday, May 18

Chicken Breast with a Light Cream Sauce

Penne Pasta

Thursday, May 19

Irish Brisket with Horseradish Sauce

Sauteed Cabbage

Menu for the week of May 9 to May 12

2011-05-03T21:22:00.005-06:00

Monday, May 9

Chicken Parmesan

Pasta

Tuesday, May 10

Corn Chowder

Bread

Wednesday, May 11

Succulent Old-Fashion Roast Pork

Smashed Potatoes

Thursday, May 12

Sesame Chicken with White Rice

Chocolate Dipped Fortune Cookies

Menu for the week of May 2 to May 5

2011-04-26T21:18:00.003-06:00

Monday, May 2
Spaghetti Marinara and Meatballs

Garlic Bread

Tuesday, May 3

Homemade Wonton Soup

Crisp Wontons
Chocolate Dipped Fortune Cookies

Wednesday, May 4

Glazed Chicken Breast with Cranberry Sauce

Garlic Mashed Potatoes

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

2011-04-19T20:54:00.005-06:00

Monday, April 25
Shepherd's Pie

Tuesday, April 26
Chicken Noodle Soup
Bread

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

Menu for the week of April 18 to April 21

2011-04-12T18:41:00.008-06:00

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

Tuesday, April 19

Loaded Baked Potato Soup

Bread

Wednesday, April 20

Chicken Marsala

Thursday, April 21

Meatloaf

Garlic Mashed Red Potatoes

Menu for the week of April 11 to April 14

2011-04-06T12:31:00.008-06:00

Monday, April 11

Shredded Pork Burritos

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

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

2011-04-06T09:31:00.001-06:00

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

Meagan's Meals

Menu for the week of February 20 to February 23

Menu for the week of February 13 to February 16

Menu for the week of February 6 to February 9

Side Note for this week's menu...

Menu for the week of January 30 to February 2

Menu for the week of January 23 to January 26

Menu for the week of January 16 to January 19

Menu for the week of January 9 to January 12

Menu for the week of January 2 to January 5

MERRY CHRISTMAS!!!

Menu for the week December 19 to December 22

Monday, December 12

Menu for the week of December 12 to December 15

Menu for the week of December 5 to December 9

MENU

Menu for the week of November 28 to December 2

HAPPY THANKSGIVING!!!

Menu for the week of November 14 to November 18

Menu for the week of November 7 to November 11

Menu for the week of November 3 to November 4

Menu for the week of October 24 to October 28

Menu for the week of October 17 to October 21

MENU

Menu for the Week of October 10 to October 13

FYI

Menu for the Week of October 3 to October 6

FALL/WINTER

Menu for the Week of September 19 to September 21

Menu for the Week of September 12 to September 15

FYI

Menu for the Week of September 7th and 8th

Menu for the Week of August 29 to August 31

Menu for the Week of August 22 to August 24

Menu for the week of August 15 to August 17

FYI

Menu for the week of August 9 to August 11

Next week's menu

Menu for the week August 1 to August 3

Small Change

Menu for the week of July 26 to July 28

Menu for the week of July 18 to July 20

Menu for the week of July 11 to July 13

Week of July 4

Menu for the week of June 27 to June 29

Menu for the week of June 20 to June 22

Menu for the week of June 13 to June 15

OOPS!!!!!!!!!!!!!!!!

Menu for the week of June 6 to June 9

UPDATE

Menu for the Week of May 30 to June 2

SUMMERTIME

Menu for the week of May 23 to May 26

Menu for the Week of May 16 to May 19

Menu for the week of May 9 to May 12

Menu for the week of May 2 to May 5

Menu for the week of April 25 to April 28

Menu for the week of April 18 to April 21

Menu for the week of April 11 to April 14

BLOG CHANGES