Monday, January 24, 2011

Leftovers, Birthdays and Dinner Guests [[Menu Monday]]

Hopefully you have all read Saturday's post that explains why I'm off my blog schedule.  Well, let's face it.  I'm not that good at keeping a schedule, but I am trying. 

So it is Monday after all, which means it's time to figure out what I'm eating this week. 

The eating part isn't so hard.  I can do that sitting down.

The cooking part is a little more of a challenge. 

But here it is anyway.  A combination of stuff I didn't cook last week and stuff I can do without having to stand for an hour.

Monday - Chinese Take-Out
Because my Weight Watchers leader told me to eat out this week, that's why.
Tuesday - Scallop, Tomato & Corn
Wednesday - Slow Cooker Lasagna
Thursday - Hunter Style Chicken w/ Potatoes
Friday - Enchiladas
Saturday - Braised Pork Loin, Mashed Potatoes, Glazed Carrots & Homeade Rolls
Sunday - The Boy's Choice (Birthday Dinner)

In all honestly, Friday Saturday and Sunday are a bit questionable.  I don't know for sure which day we'll be celebrating, which meal our company would prefer on Friday, and which will be left for the other time slot.  So we'll take a post-it note approach to this week's menu and be happy with it!



Netters said...

Mmmm!Scallops. Makes me hungry for seafood lasagna or enchiladas. How do you prepare them? Is it grilled and then in a salad - or poached?

angie c said...

I would like to see your recipe for hunter chicken...whatever that is!

Marcy said...

Netters - the scallops are pan seared and then served in a salad:

8 oz sugar snap peas
1 medium corn on the cob, kernels removed with a knife*
1 Tbsp white wine vinegar
1 Tbsp olive oil
1/2 tsp table salt, divided
1/4 tsp black pepper, divided
2 medium tomato(es), chopped (about 1 lb)
1 pound(s) scallops, fresh (use sea scallops)
1 spray(s) cooking spray
1/4 cup(s) basil, fresh, chopped

Boil vegetables, drain, rinse under cold water and drain again.

Toss tomatoes in vinegar, oil, salt & pepper and set aside.

Season scallops with salt and pepper and cook until browned and cooked through then remove from heat.

Add peas and corn to tomatoes and mix and coat. Serve over scallops

Makes 4 servings.

Marcy said...

Ang - I'd love to share the recipe. If you can wait that long I'll be happy to share it as my review next week. In the meantime, the cookbook I got the recipe from says that hunter-style just means it's cooked in tomato-based sauce. If you'd like the details before next Tuesday I'll be happy to email it to you!

Netters said...

Yummy, yum, yum! I cannot wait to try the scallops - and now, I am intruiged by your Hunter's Chicken. I new recipes!

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