Weekly Menu:

Thanksgiving is right around the corner, and I am having a housefull. So this is a prep week for me.  Fussing over dinner is kept to a minimum this week. I chose recipes that were easy and not alot of work or time.
I am highlighting  Mrs. P at Faithfullness Farm and her delicious recipe Peking Pork Chops!

Pan Seared Salmon with Dill Sauce:
Spinach Salad
Twice Baked Potato (in freezer)

Recipe: Pan Seared Salmon with Dill Sauce:
4 salmon steaks
2 TBS olive oil
salt and pepper

Salt and pepper salmon steaks.  Put olive oil in frying pan and heat until very hot.
Put salmon in skin side down. Cook for 4-5 minutes.
Turn and cook 3-4 minutes.
Cooking time will vary due to the thickness of the salmon.  Do not overcook. Center should be pink. It will continue to cook.  Bad salmon is often due to overcooking, it gets tough!

Dill Sauce:
1/2 cup sour cream
1/2 cup mayonaise
1 bunch fresh dill
1 tsp parsley. finely chopped
Juice of 1 lemon
1 shallot. finely minced
salt and pepper

Mix all ingredients together. Best if done 2 or more hours in advance.  Serve over salmon.

Recipe:  Twice Baked Potatoes
8 baking potatoes
salt and pepper
1/2- 2/3 cup parmesan cheese

Scrub and prick potatoes.  Bake at 350 for 1 hour or until done.  Let cool until you can handle them.
Cut horizontally, and carefully scoop out potato into a mixing bowl. Try not to rip potato shells. Do not discard shells.
Add milk, butter, salt and pepper to make a mashed potato consistancy.
Add cheese to your liking and mix.
Scoop back in potato shells.
Potatoes can be frozen at this point.
To heat- thaw in refrigerator.
Bake at 350 degrees until hot and top is browned.

Fettuccine Alfredo
Chopped Salad

Recipe: Fettucine Alfredo with Prosciutto
8 slices of prosciutto
1 lb dry fettucine
6 TBS unsalted butter
2 shallots, minced
1 cup heavy cream
1/4 cup white wine
1 cup parmesan cheese
Dash of nutmeg
fresh parsley
salt and pepper

Cook fettucine according to directions. Drain and reserve 1/4 cup pasta water. Put pasta back into pot and add  reserved cooking water.
In a large frying pan with a little oil cook prosciutto until crispy, remove from pan and drain on paper towel.
Wipe out pan, add butter and melt. When bubbly add shallots and sautee until tender.  Add heavy cream  and cook until slightly reduced 5 minutes.  Add wine and continue to cook an additional 2 minutes. Add parmesan chees and grate a dash of fresh nutmeg into cream mixture. Turn off heat and stir.  Add to pasta pot along with the prosciutto. Toss and serve.

Recipe: Chopped Salad
1/2  head iceburg lettuce, finely chopped
3 stalks celery chopped
1/4 head red cabbage finely chopped
1/2 cup shredded carrots chopped
1/4 cup sunflower seeds
1/4 cup parmesan cheese
Good Season's Italian Dressing, made according to directions.
Mix all ingredients  excluding Italian dressing together.  Before serving, dress with Italian dressing.

Wednesday: Slow Cooker Day
Slow Cooker Fajitas
Refried Beans

Recipe: Slow Cooker Fajitas
3/4 cup prepared chunky style salsa
1 TBS tomato paste
3TBS jalapeno pepper jelly, I use sweet, do not use green colored jam!
2 cloves garlic, finely chopped
Juice of 2 limes, divided
1/2 tsp salt
1/2 tsp pepper
1 1/2 lb. flank steak
2 large onions, peeled , cut in half and sliced into half moons
3 red bell peppers (or mixed color)

Flour Tortillas
Refried beans, heated
sour cream
other toppings

Combine salsa, tomato paste, jalapeno pepper jelly, garlic cloves, juice of 1 lime, salt and pepper in a bowl.
Put flank steak in slow cooker and cover with liquid mixture. Gently lift the flank steak up to make sure all sides and bottom are coated.
Lay onions and peppers on top of steak.
Cover and cook on low setting for 6-8 hours.
Take meat out of slow cooker and cover with foil to rest for 10 minutes.  Cut across the grain in 1/2  inch thicknesses. Sprinkle juice from reserved lime on top of steak.

To Serve:
Place a couple strips of flank steak on a flour tortilla, add onions and peppers and some to the juice.
Top with refried beans, cheese. Roll up and garnish with other toppings.


Thursday: Soup
Clam Chowder  (from Rachael Ray)   http://www.foodnetwork.com/recipes/rachael-ray/clam-chowda-mug-o-soup-with-deviled-ham-and-cheese-melt-mug-toppers-recipe/index.html
Wedge Salad

Red Chicken
Oven Roasted Potato Wedges
Roasted Asparagus/ Grated Cheddar Cheese

Recipe: Red Chicken:
1 lg pkg chicken drumstick and thighs
1 bottle Catilina Salad Dressing
1 envelope Lipton Onion Soup Mix
1 jar appricot jelly

Preheat oven to 350 degrees.
Rinse and pat chicken dry with a paper towel. Put chicken in a large baking dish.
Mix dressing, onion soup and appricot jelly together in a bowl and pour over chicken.
Cook chicken for 1 hour, or until tender and juices run clear.

Peking Pork Chops- from Mrs. P at Faithfulness Farm, http://www.foodnetwork.com/recipes/rachael-ray/clam-chowda-mug-o-soup-with-deviled-ham-and-cheese-melt-mug-toppers-recipe/index.html
Broccoli with Sesame Sauce

Homemade Calzones
Ceaser Salad

Recipe: Homemade Calzones

Ready made pizza dough
Homemade Dough

1 cup ricotta cheese, put in a paper towl lined colander, let until dough is ready
1 cup mozerella cheese
1/2 parmesan cheese
20 slices pepperoni

Sauce for dipping- I use bottled or homemade pesto or marinara

Preheat oven to 350 degrees.
Prepare dough.  Divide into 2 equal pieces, Roll into 8-10 inch circles. Transfer dough circles to parchment lined cookie sheet.
Mix ricotta cheese, mozerella and parmesan.  Use 1/2 the mixture on each calzone, try to keep all ingredients on 1/2 of each dough circle and away from the edge.
Add 10 slices of pepperoni.
Fold over and seal edges together with a little water. They should look like half moons.
Bake for 30-40 minutes. Crust should be brown  and center hot and gooey.
Seve with a bowl of pesto or marinara to dip.

I am joining Laura at Organized Junkie for Menu Plan Monday. Please go and see what is cooking at other blogs! You will might find a new dish to make!

I am also joining Mary at Little Red House for Mosaic Monday.
Have a great week!


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