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We're making 2 'pancakes' this week: one just with cheese for a starter and the other using leftover risotto. Plus something for early holidays: Chestnut Soup. The Lasagne will be for 2 meals. I didn't specify what type of ricotta to use. I use whole milk ricotta, which has roughly 400 calories per 8oz versus 200 calories in the Fat Free version. As a matter of personal choice I don't use fat free products (too many unpronounceable ingredients). I would suggest using Skim Milk Ricotta as an alternative (app 325 calories) to keep the creaminess.
Bon Appétit!
Friday: Cheese Pancake with Spinach Salad
Scallops in White Wine
Parmesan Potato Crisps
Butternut Squash PattiesSaturday: Chestnut Soup
Stuffed Pork Tenderloin on Bed of Onions
Ricotta RisottoSunday: Chicken and Butternut Squash Lasagne
Fresh FruitMonday: Turkey Piccata
Risotto al Salto
Sautéed Butternut Squash with ShallotsTuesday: Chicken and Butternut Squash Lasagne
Fresh FruitWednesday: Fried Ham with Red Eye Gravy
Spicy Potatoes and CarrotsThursday: Stuffed Peppers, American Style
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