What we are eating 2/18/12

Saturday: We were supposed to have dinner with friends, but Shelby has a fever, so now we are in for the evening. Luckily, I never needed to cook the slow roasted beef with all purpose gravy, glazed pearl onions, and roasted red potatoes with rosemary and garlic (Test Kitchen348, 136, 141) that I had planned for last week, so that will be tonight’s dinner.

Sunday: leftovers

Monday: salmon & leek pot pie (Test Kitchen 250), salad

Tuesday: roast lemon chicken, broiled balsamic asparagus, creamy rice casserole (Test Kitchen 318, 121, 154)

Wednesday: leftovers

Thursday: seafood bisque, salad, crusty bread from Artisan Bread(another meal we never did from last week)

Friday: take out

Saturday: dinner out for our anniversary

Lunches: French onion soup and chicken salad (if I get around to making broth, I’ll use the chicken from that), grilled cheese & tomato soup, something TBD with ground turkey

What we are eating

Saturday: Out to dinner on a double date! (What? I need to feed the kiddo? Thank goodness for leftover chicken and broccoli.)

Sunday: Burgers with bourbon, mustard and chives; salad with honey dijon vinagrette (Test Kitchen 51 & 383)

These burgers were really good!

Monday: Seafood bisque (made by my husband and frozen in the freezer), Artisan Bread boule (you can google this recipe and find it on the authors' blog), salad

Tuesday: Mom is making dinner for my birthday: grandmonther’s deep fried tacos, enchiladas, and lemon cake with lemon buttercream frosting! Yum! I will be making my own birthday cake because I enjoy baking.

Wednesday/Thursday: slow roasted beef with all purpose gravy, glazed pearl onions , roasted red potatoes with shallot, lemon, and thyme (Test Kitchen 348, 136, & 141)

Friday: take out or leftovers

Saturday: dinner in with friends (menu TBD)

Lunches: egg salad with bacon & radishes on whole wheat bread (Test Kitchen 83 & 457), salmon patties, grilled cheese on Test Kitchen whole wheat bread (457) & tomato soup (Baby 140)

To cook like me, use the cookbooks I use.