Menu plan for 7/26-8/1

Here is the menu for us this week

Taco soup and cornbread muffins
Chicken pot pie
Pasta bar
Taco salads
Potstickers, sesame noodles, rice, edamame
Homemade pizzas
Creamy Italian chicken

Snacks
fruit
cheese sticks
homemade muffins and cookies
smoothies or shaved ice

Pinching Your Pennies Forums - JUNE Pantry Challenge

Double turkey clubs, homemade potato chips
Cafe rio salads, with corn salsa
Italian soup with breadsticks
Crockpot pizza and caesar salad
Bermuda grilled chicken salad
Beef brisket with smashed potatoes, cornbread, baked beans
Leftovers

for breakfasts we are cleaning out our cereal stock and adding juice and fresh fruit.
Lunches will be mostly leftovers and pb&js or tuna with crackers and pickles.

Menu plan for 5/23-5/30

Today
baby back ribs, baked potatoes, broccoli and salad

Monday
dinner with friends, only need to make a salad

Tues
Grilled salmon and sesame noodles

Weds
Sloppy joes and veggie tray

Thurs
Clam chowder in bread bowls

Friday
Homemade pizzas and salad

Menu plan monday 3/8-3/15

Breakfasts
Smoothies-strawberry, blueberry, chocolate
Pancakes
French toast
Cold cereal and fruit

Lunches
leftovers/salads
grilled cheese
freezer burritos

Dinners
Chicken w/smashed potatoes pot pie style
Calzones
Greek Salad with pitas
Thai Beef salad
Pasta Carbonara
Buffalo Chicken salad with steak fries

Snacks
fruit
mall pretzels

Pesto ravioli

1 bag of good ravioli
1 cup of pesto ( I prefer the one they carry at Costco)

Cook the pasta, drain and add the pesto .

Bow ties with Salmon and peas

salt
1 package bow tie pasta
2 lemons
2 T butter
2 large shallots
1 pound salmon fillets cut into 1 inch chunks
1/4 t pepper
1 package peas
1/2 cup loosely packed fresh dill chopped

Heat large pot of water and add salt. Cook pasta as label directs.
Grate 2 t of lemon zest and then squeeze 3 T juice and set aside
Melt butter over med heat in a skillet. Add shallots and cok about 2 minutes until tender. Increase heat until med high, add salmon,pepper, lemon peel, and 1 t salt and cook about 5 minutes, until salmon is opaque.
When pasta is done remove 1/3 cup cooking liquid and add to salmon mixture, stirring gently to combine. Place peas in colander and drain pasta over peas. Return pasta and peas to pot, add salmon mixture, chopped dill and lemon juice. Toss gently to combine.

Sesame Shrimp and asparagus

1 cup jasmine rice
1/8 t salt
4 t olive oil
1 1/2 t sesame oil
2 lbs asparagus trimmed
1/4 cup reduced sodium soy sauce
2 t seasoned rice vinegar
1 large green onion
1 lb large shrimp, shelled and deveined
1/8 t crushed red pepper

Preheat oven to 450. Prepare rice as labeled.
Mix together salt, 2 t olive oil, and 1 t sesame oil toss with sparagus and roast until tender, about 10-12 minutes.
Mix in a small bowl soy sauce, vinegar, green onion, and remaining sesame oil and set aside.
In skillet on high heat, add oil and shrimp. Sprinkle with red pepper and cook until opaque, about 3 minutes.
Arrange shrimp and asparagus on plates and drizzle with dressing.

I may substitute broccoli if there is not any fresh asparagus around.