Menu for next week:

Sunday:
Roast chicken with potatoes and aparagus

Roast Chicken with potatoes, lemon and aspargus


1 1/2 lbs new potatoes, halved
3 tablespoons butter, cut into small pieces
salt and pepper
1 ( 2.5-3 lb) package chicken (any pieces with skin will be fine)
1 lb asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Preheat oven to 450 degrees. Place potatoes and half the butter in a shallow roasting pan. Season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes. Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken.
Roast until asparagus is tender and chicken is cooked throughout, 5-15 min.
Serve with pan juices.

Monday:
Leftover Chicken Quesadillas with jarred roasted red peppers and spinach
I am making these with shredded mexican cheese on whole wheat tortillas.
Serve with refried beans.

Tuseday:
Slow cooker lamb masala

Take 1.5-2lbs lamb (any cut is fine), cook in slow cooker with 2 15 oz cans Masala sauce and one can chick peas. Cook on low for 6-8 hours. Remove meat and take out any bones. Return meat to sauce and serve over hot cooked basmati rice.

Wednesday:
Potluck night for us
Lemon Spinach rice
1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked long-grain rice
1 bunch fresh spinach
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper


In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper.
Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with reserved cheese. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Thursday:
Whole Wheat Penne with Pork Ragout

1 lb whole wheat Penne
2 tbsp Butter
1/3 cup Chopped celery
1/3 cup Chopped carrot
1/4 cup Chopped onion
2 cloves Garlic minced
1 lb Ground Pork
28 oz Undrained whole tomatoes chopped
15 oz Tomato sauce
1 1/2 tsp Oregano
1 cube Beef bouillon
1 tbsp Parsley
1 tsp Basil
1 tbsp Olive oil
Parmesan cheese

In large saucepan over medium heat melt butter and add olive oil. Sautee garlic, onion, celery and carrot for 8 min stirring occasionally.Increase heat to medium-high and add meat, cooking for 3-5 min. Stir to separate. Add the rest of the ingredients, except the pasta, bring to the boil, reduce heat and simmer, uncovered for 40 min. Cook and drain the pasta according to the package directions. Drain, and toss with tomato sauce. Serve with sprinkled Parmesan cheese.
Serve with a green salad and skip the bread!

Friday:
Baked Whitefish and leftover Lemon spinach rice

1 lb whitefish(whiting, tilapia whatever)
olive oil
salt and pepper
lemon juice
2 tablespoons minced garlic

Arrange fish in a buttered baking pan and salt and salt and pepper fish. Drop the garlic on and then drizzle olive oil and lemon juice over fish. Bake at 375 for about 25 minutes or until it flakes easily with a fork.
Sorry the menu has not been posted for a few weeks, but time has a way of getting away from me :) . Evie