The Polenta Cakes for Saturday are made on Friday, along with the Parmesan Polenta for dinner. The Pommes Anna will be a side dish for 2 meals. (They look difficult at first, but are really easy - and make a great presentation.) The Mushroom Lasagne is also for 2 meals. It uses Fromage Frais which is low in fat and calories. I don't know if it's available in all markets but substitutions are given. Bon Appétit!
By the way - rather than using non-fat products I look for lower fat alternatives. I don't like the additives that go into non-fat stuff to make it appear 'normal'.
Friday: Cauliflower and Gruyère Soup
Balsamic Glazed Baked Salmon
Parmesan Polenta
Sunchoke (Jerusalem Artichoke) GratinWe're having a dry Barsac with the starters, Château Doisy Daene. With the salmon were having a local Fiefs Vendéen.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Polenta Cakes with Chevre and Pimiento
Roasted Pork Tenderloin with Red Wine Shallot Confit
Pommes Anna
Sautéed CarrotsWe'll finish the Barsac with the Polenta Cakes and have a St. Emilion, Château Fombrauge with the Pork.
Sunday: Cauliflower Soup (leftover)
Mushroom and Chicken LasagneMonday: Spinach Burgers
Pommes Anna (leftover)
Roasted CauliflowerTuesday: Mushroom and Chicken Lasagne
Fresh FruitWednesday: Pan Seared Steak with Golden Onions
Brown Rice with Herbs
Cauliflower DijonThursday: Chicken Stroganoff
Buttered Carrots and ShallotsTo post comments about the menus or recipes go to the Menu of the Week.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
