Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

7 Day Menu Plan: Week 5  Fall II

This week on the Menu Plan:

sesame salmonSesame-Crusted Salmon

butternut pecans Pecans, Forest Mushrooms on Butternut Squash

meat loaf Meat Loaf with Mushroom Sauce

chicken stew Chicken Stew with Sherry

Weekly Shopping List 

      We're doing a bit of clean-up this week: We'll use up leftover feta on Friday - use other cheese if you don't have it.  We're also finishing off the Teriyaki sauce/marinade for the season - substitutions offered if you don't have that either. Summer cooking is officially over. 
A word about celery: We use it almost every week, but rarely an entire bunch during a week. It keeps best if you leave the stem end intact, breaking off the ribs as you use them.  Wrap it in aluminum foil and it will keep for up to 2 weeks. Cut off the leaf ends to make it easier to store.
   Bon Appétit!

Friday:  Omelet with Parsley, Mushrooms and Feta
Sesame-Crusted Salmon
Teriyaki Potato Chips
Sautéed Butternut Squash, Oriental Style

Saturday:  Sautéed Mushrooms, Pecans / Butternut Squash
Chicken Breasts Savoyard
Basmati Rice

Sunday:  Meat Loaf with Mushroom Sauce
Baked Sweet Potatoes
Cannellini with Tomatoes and Sage

Monday:  Meat Loaf with Mushroom Sauce
Roasted Potatoes and Butternut Squash

Tuesday:   Spaghetti Timbale with Tuna
Cannellini with Tomatoes and Sage

Wednesday:   Chicken Stew with Sherry

Thursday:  Pork Tenderloin with Lemon and Capers
Barley
Glazed Tarragon Carrots