the menu:

Sunday:
Grilled Pork Brauts
green salad (with lots of homegrown veggies, yum)

Monday:
Crock pot Rosemary chicken
mashed turnips
mac and cheese

2 lbs chicken pieces (I am using legs and thights for cost purposes)
salt and pepper
olive oil
fresh rosemary
1 tablespoon minced garlic

Spinkle chicken with salt and pepper. Place in crock. Drizzle with olive oil, sprinkle with fresh snipped rosemary and garlic. Cook on low for about 6-8 hours.

Cook diced turnips(fresh ones don't need to be peeled)in boiling water until softened. Mash, adding salt, pepper, butter and brown sugar to liking.

Serve all with boxed cooked mac and cheese.

Tuesday:
Shrimp and Feta with pasta
12 oz uncooked long pasta (you will use only half of them and save the rest for later)
1 lb uncooked shrimp cleaned
1/2 cup chopped onion
1 clove minced garlic
1 tablespoon olive oil
3 cup diced tomatoes(canned is fine)
1/2 cup chicken broth
1-2 tablespoons tomato paste
1 tsp dried oregano
1/2 cup feta cheese
2 tablespoons minced parsley, fresh

Cook pasta. Saute onion, shrimp and garlic in the oil for about 3-5 minutes. Add broth, tomatoes, and oregano. Add tomato paste one tablespoon, adding more as needed to thicken slightly. Boil and then simmer for 8-10 minutes. Serve over pasta and sprinkle with feta and fresh parsley.

Wednesday:
Florentine Fish

Salt and pepper to taste
4 pieces white flesh fish (whiting, cod, tilapia)
2 tablespoons lemon juice
12 oz fresh baby spinach
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 3/4 cup milk
parmesan cheese

Salt and pepper fish. Cook fish in a non-stick skillet with 2 tablespoons olive oil until it flakes with a fork. Remove from heat and pour 1 tablespoon lemon juice over fish. Wilt spinach in pan with more olive oil, and remove from pan. Melt butter, stir in flour. Stir in milk until smmoth. Boil and cook for 2 minutes or until thickened. Add 1 tablespoon parmesan and the rest of the lemon juice. Add spinach to sauce. Pour sauce over fish and sprinkle with the rest of the cheese. This is great with rice.

Thursday:
Peanut Butter Stirfry

2 tbls. cornstarch
1 1/2 cups chicken broth
1/2 cup peanut butter
6 tbls. soy sauce
2 tsp. ground ginger
1/2 tsp. pepper
1 tbls. oil
4-6 boneless chicken breasts, sliced or cubed
1 1/2 cups green pepper, sliced thin
1 1/2 cups red pepper, sliced thin
1 large onion, sliced thin
3 cups fresh mushrooms, sliced
4 cloves garlic, minced


Combine sauce ingredients and stir till smooth.Stir fry chicken in oil until cooked through.Remove chicken and add onion and peppers. Stir fry until they are cooked to your satisfaction. Some people like them half cooked but we like them fully cooked.
Add mushrooms and garlic and stir fry for a few more minutes.Add sauce and cook until thick. Add chicken and cook till heated through. Serve over leftover noodles from Tuesday.

Friday:
Giant salad night
Lots of garden fresh veggies, roasted beets, goat cheese, pecans. Served with a good loaf of bread.