I decided I'm going to start posting my weekly menu plans on here. One of the few good, organizational things I do on a regular basis is plan our menus, and I'm fairly faithful at following them. When I don't follow them it is always Richard's fault. He is constantly messing with my plans. Husbands.



My menu planning has no rules of order. I choose what I feel like, and try to keep a variety of food in there. I also like to try new recipes once a week, although I don't always because new recipes tend to be more expensive.


Here's my menu.


Wednesday
Pork Tacos



Thursday
Baked Salmon (or maybe grilled? Can I do salmon on my little countertop grill?) with rice



Friday
Almond Chicken




Saturday
We are feeding our primary kids pizza. Note to self: Don't promise kids a party when you're really too lazy to host such a thing. Katy, you should have known better!



Sunday
Super Bowl Sunday. This means hamburgers/hot dogs. I am considering making PW's pico de gallo.

Monday

Pasta. This menu needs some pasta. How about... I'll try the PW's spaghetti casserole thingy.

We will also have cornmeal buttermilk pancakes one morning, which, by the way, are AMAZING...and that's coming from a girl who's not a pancake person. Anyone want the recipe?

There you have it. This is what we're eating this week!

Turkey Burgers with Horseradish and Cheddar Cheese

This is the first recipe I have tried from the three Rachael Ray cookbooks that I've had for years. These actually are Yum-O. There, I said it.

4 Servings

1 package ground turkey breast
2 rounded tablespoons prepared horseradish
1/3 pound sharp white cheddar cheese, diced or crumbled into 1/4 in pieces (I only had medium reg cheddar on hand, worked great)
2 scallions, finely chopped (are green onions the same?)
1 rounded palmful grill seasoning, such as McCormick's Montreal Steak Seasoning
EVOO, for drizzling
Spicy Brown Mustard
4 poppy seed Kaiser rolls, split
1 tub or can of good quality whole-berry cranberry sauce
Romaine lettuce leaves, for topping burgers
Gourmet potato chips (We had sweet potato fries)

Heat a nonstick skillet over medium-high heat.

In a medium bowl, mix together the meat, horseradish, Cheddar pieces, scallions, and grill seasoning. Form 4 patties and drizzle them with EVOO. Cook the burgers for 5-6 minutes on each side. Spread mustard on the bun bottoms and cranberry sauce on bun tops. Place the burgers on the bun bottoms, top with romaine leaves, and set the bun tops in place. Serve fancy chips alongside.


FYI, apparently Rachael doesn't count calories. Sorry, no nutritional info.
Also, I've never cooked burgers on the stove top, only on the grill. I was nervous, but these were moist and delicious. Who says you can't have burgers in January?

Winter Squash and Sage Sausage Chili

I came across this recipe while I was sitting in bed reading cookbooks, the only books I read ;) It's from Better Homes and Garden's new Annual Recipes 2009.

Start to finish: 20 minutes

1 lb. bulk sage saugage or other sausage
1 15 oz. can cannellini beans, drained (I used great northern beans)
1 12 oz. pkg. frozen winter squash puree, thawed (I cooked one of dad's squashes in the microwave and pureed it in a blender)
1 cup chunky chipotle salsa or other salsa
1 1/2 cup water
1 3-5 oz. pkg. herb flavored goat cheese, crumbled (I used feta)
Fresh sage, optional

1. In a large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up; drain fat. Stir in beans, squash, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Serve in bowls; sprinkle goat cheese and fresh sage. Makes 4 servings.

Each Serving: 385 calories, 14 g fat (7 g sat. fat), 119 mg chol, 1466 mg sodium, 34 g carbs, 7 g fiber, 39 g pro. Daily Values: 99% vit. A, 19% vit. C, 32% calcium, 23% iron.