Sunday, August 23, 2009

Menu 08/24/09 week

Ok, if you're in, just post your menu in the comments section (or just link to your blog if you have it on there). Can't wait to steal from you!

MONDAY - Sun dried tomato pesto ravioli, fresh bread

TUESDAY - Glazed chicken with apple salad

WEDNESDAY - Beef enchiladas, refried beans, chips

THURSDAY - Sausage-y Rice Thingy, pineapple slices, apple cinnamon muffins

FRIDAY - Cubed steak, corn on the cob, sweet carrots

SATURDAY - Burgers, baked beans, oven potato fries

SUNDAY - Breakfast burritos, grits


Kara said...

Our menu for the week (also found on

Sunday: Cream of fresh tomato soup and fresh bread

Monday: Goat cheese & sun-dried tomato penne pasta

Tuesday: leftovers

Wednesday: Tacos

Thursday: Dinner @ the Akins (yay!)

Friday: Breakfast for dinner (probably eggs, bacon, biscuits)

Saturday: grilling burgers if it doesn't rain

Cyle Lewis said...

Here is mine for the week - all of the recipe's are simple...

Monday, August 24
Tuscan Ravioli (thanks to inspiration from , okra and salad

Tuesday, August 2
Caprese Pizza5 (also thanks to Kara) and Spinach Salad

Wednesday, August 26 - Dad at youth Group

Thursday, August 27, 2009
Eggplant parmesan, green been bundles.

Friday, August 28, 2009
Crockpot Dijon chcken and squash casserole

Saturday, August 29, 2009
Spaghetti Pie

Suzanne said...

Kara - want the soup recipe (even though I don't plan on eating it until we get below 90 degrees!)

Cyle - does your eggplant parm take forever? Last time I tried, it was TOOOO much work. If yours is fairly easy, definitely want that recipe!

I'm loving this!

Kara said...

Yes, Cyle, I would love to try the eggplant parm! After hearing Suzanne rave about it, I have wanted to try it, but am too chicken to pay $13 bucks (or more) at a restaurant. But I'll try to cook almost anything (and subject Patrick to it, too)!

Suz, the tomato soup was a creamy soup - not nearly as light as Emeril's from-the-can. But it was GOOD. Recipe will be on the blog tomorrow. And yes, I did feel odd eating soup in August, but I had tomatoes I needed to use...

Kara said...

PS - hope you like the ravioli and pizzas, Cyle!

Kara said...

Suz - soup recipe is up. Check it.

cylelewis said...

Ok the question about the eggplant parmesan, this is an easier version that skips the frying step. It was quite easy and the whole family loved it. The large eggplant was 50 cents at the market.. You catch my drift, it's a really cheap, healthy meal. I used a ragu sauce. This is one of hubbyloves fav. ... so I got points!

cylelewis said...

Ingredients Eggplant Parmesan
•2 medium eggplants, peeled and thinly sliced into 1/2 inch rounds
•1 tablespoon salt
•1 egg, beaten
1 1/2 cups plain bread crumbs ( I used the italian bread crumbs for added flavor)
2 cups tomato sauce, divided
•1 (16 ounce) package shredded mozzarella cheese, divided
•1/3 cup grated Parmesan cheese, divided
•1 teaspoon dried basil DIRECTIONS
1.Heat oven to 350 degrees F (177 degrees C).
2.Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
3. Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
4. Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.