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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.  And you can always cut it up for snacks. 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
Glazed Tarragon Carrots