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7 Day Menu Plan: Week 4 Fall I
This week on the Menu Plan:
Hunter's Eggs
Veal Chops Duxelles
Pumpkin Lasagne
Chicken Breasts
Duxelles
This will be the last of the fresh herbs. If you have them available in your garden, continue to use them, but most gardens are giving it up for winter now. We have a lot of dishes for more than one meal on this menu: the Duxelles will be used twice; the potatoes and lasagne will both be for 2 meals.
Note on chicken and beef stock: We all know we should make it from scratch.... That said, I often use canned/boxed broth but keep paste/granules on hand for when I need 2 tbs or 1/4 cup and there's none in the fridge. I would suggest adding a jar of each to your pantry... good quality, low sodium.
Bon Appétit!
Friday: Hunter's Eggs
Baked Salmon with Lemon Mayonnaise
Creamy Polenta with Bacon and Sage
Broccoli with Butter and HerbsSaturday: Tomatoes Stuffed with Sausage
Veal Chops Duxelles
Potatoes a la Two Fat Ladies
Spinach with Bacon and OnionSunday: Pumpkin Lasagne
Apple CrispMonday: Chicken Breasts, leftover Duxelles
Potatoes a la Two Fat Ladies, leftover
Broccoli with Shallots and MustardTuesday: Pumpkin Lasagne, leftover
Apple Crisp, leftoverWednesday: Glazed Turkey Cutlets
Brown Rice and Beans, Oriental StyleThursday: Stuffed Acorn Squash with Ham and Quinoa
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