Catching up

This week has been busy.  I had my last Thai cooking class on Monday night and Keith played paddle tennis last night.  So our meals haven’t been too exciting.  I roasted two bone in chicken breasts on Sunday (tossed with olive oil, salt and pepper and roasted at 350 for about 45 minutes).  One was sliced and mixed with a mache lettuce blend, some sliced mushrooms, a chopped tomato, a little bit of cheese and the rest of the Dijon vinaigrette that was in the fridge:

Dijon Vinaigrette

  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • 1 TB Dijon mustard
  • 1 egg
  • 1/4 tsp oregano
  • fresh ground pepper

Combine in a blender.  Use on almost any salad.  NOTE: You can change the herbs to suit what you like best.

On Tuesday, we had the shrimp and sausage pizzas that Keith loves:

Shrimp and Sausage Pizzas

  • 2 tsp olive oil
  • 1 yellow onion, sliced
  • 1/2 lb aweet Italian turkey sausage, casings removed
  • 2 chopped garlic cloves
  • 2/3 lb shrimp, peeled and deveined
  • 1 cup medium salsa
  • 1 TB canned green chiles
  • 3/4 tsp cumin
  • 6 inch corn tortillas
  • shredded cheddar cheese

Heat a nonstick skillet over medium high heat and heat oil.  Saute onion until soft, 3 -5 minutes.  Add sausage and garlic and cook until sausage is browned, 8 -10 minutes.  Add shrimp, salsa, chiles and cumin and bring to a boil.  Simmer until shrimp are opaque, 4 – 6 minutes.  Remove from heat.  Refrigerate until ready to use.

When ready to use, preheat oven to 475.  Spoon sausage mixture on to 6 inch corn tortillas and top each with shredded cheddar cheese.  Cook 5 – 6 minutes or until cheese is melted.  This should be on a pizza stone or cookie sheet.

NOTE: Do not put topping on tortillas until ready to cook, they get soggy.

Tonight we had leftover Cream of Maryland Crab soup (so good – and there is more in the freezer!) and chicken salad from the other chicken breast:

Chicken salad

  • meat from roasted chicken breast
  • 1 shallot, minced
  • 1 stalk celery, minced
  • dash Worcestershire sauce
  • 1/4 tsp celery salt (or to taste)
  • 1/4 tsp garlic powder (or to taste)
  • 1/4 tsp thyme (or to taste)
  • about 1/4 cup mayonnaise

Stir together all ingredients.  Taste and adjust to suit you.  Serve alone, on a bed of lettuce, on toast or on crackers.  (You can also add grapes and/or nuts).


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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