Food + Wine

December 6-14 Mealplan

My precious baby boy is turning 2 on Tuesday. Two. I am so proud. I am so sad. I am so happy. I feel like last week I was nursing him to sleep. I feel like yesterday I was wiping the applesauce off his lip. I feel like a moment ago he could nestle in my forearm while I prepared dinner. So, with beautiful baby tears in my eyes, this is the plan for the week to come…Once I recuperate from the fact that my baby boy is turning 2. On Tuesday. Two.
*Steak ‘n’ Eggs ‘n’ Biscuits
This meal shall be reserved for one of those nights that still feels like the morning…
*Thai Shrimp and Mango Salad
Organic baby lettuces were on sale this week, so was shrimp, and mango. Then I’ve got a yellow pepper from my mother’s garden, and fresh mint leftover from the mojitos I’m serving Saturday night, so I’m thinkin’ if you throw all of those things together with some green onion and a dressing of lime juice and olive oil-You’ve got yourself a Thai Salad.
*Oxtails and Mashed Potatoes
I saved the beef stock from the last 2 times I’ve cooked short ribs and froze it. This will be used to make the ultimate oxtail stew.
*Philly Cheese-Steak Hot Dogs
So my son picked out a package of hot dogs at the store (albeit healthy, chickeny ones) and now I’m stuck with most of the package, (I mean, how often can I feed my kid hot dogs for lunch?) so I figure I need to get my money’s worth (all 97cents of it…of course I had coupons!:) But I am very picky about my hot dogs. Very picky. I usually have to be watching baseball and smelling the sweat off the neck of the pitcher. Or at Wrightsville Beach eating a Trolley Stop original, but this time I’ll make an exception…. sweet, caramelized onions; gooey cheese and dijon mustard piled high on a dog.
*Chicken Stroganoff
I have a lot of chicken breasts in the freezer due to the crazy 3 for 1 sale at HT this week so I decided to make Stroganoff, chicken-style. Maybe I’ll have G make this one..he’s always made a good Stroganoff (you’d think he was Russian. He’s German.)
*Butternut Squash and Sage Lasagna
As I was cleaning and rearranging my house to prepare for the birthday party, I stumbled upon my decorative Thanksgiving centerpiece. I very quickly decided that maybe it was time to cook the centerpiece…. So the butternut squash will be sliced, and roasted to be layered in between whole wheat lasagna sheets, fresh sage and ricotta and asiago cheese.
*Fried Pork Chops, Roasted Brussels Sprouts and Candied Carrots
I have some incredibly thin pork chops in my freezer that I need to use up. Last time I cooked these I tried to make them too gourmet, so this time I’m stickin’ to their roots and dredging them in seasoned bread crumbs and shallow frying them until crispy.
*Chicken Greek Pizza with Broccoli
Roasted broccoli and cherry tomatoes, feta cheese, rosemary, lemon zest, goodness.

Previous Post Next Post

You Might Also Like


  • Reply Anonymous December 5, 2009 at 5:05 pm

    Yum. I especially like the butternut squash, asiago, sage lasagna idea. I've been in a cream of butternut squash or roasted with onions and drizzle of balsamic vinegar rut lately and this is just what I want to do with the butternut squash now elbowing for room in my refrigerator.
    Hope it's a very happy birthday for your two-year-old!

  • Reply Anonymous December 19, 2009 at 2:29 am

    Christmas week meal plan? Do tell.

  • Leave a Reply