Menu fro the week of November 11 to November 17

Tuesday, November 13 
Chicken Marsala

French Bread

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, November 15

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.

Menu for the week of November 4 to November 10

Tuesday, November 6
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!

Thursday, November 8
Lasagna Soup
Bread

Menu for the week of October 28 To November 3

Tuesday, October 30
French Dip with Au Jus
Cole Slaw

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.

Thursday, November 1

Homemade Wonton Soup 

CrispWontons

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.

Menu for the week of October 21 to October 27

Sorry this is so late getting it posted.  I won't be cooking this week.  We are leaving town.  Have a great week.  Meagan