Weekly Menus September 2015

Weekly menus September 2015 are here! As always they include a variety of weeknight meals with chicken, beef, pork, fish, seafood or vegetarian meals. If there is anything you do not like make sure to check out the hundreds upon hundreds of options that are available to you on the webpage.

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Shrimp Tacos
Cilantro Lemon Chicken Breast with Rice
Pita Bread Pizzas with Marinated Portobella Mushrooms
Thai Peanut Noodles
Beef and Sausage Burgers

Monday’s shrimp tacos are fresh, light and delicious. They are very easy to make and are very satisfying. If you want you can purchase ready boiled shrimp at the grocery store. This will save you some time. Serve these on a couple of corn tortillas and enjoy a great meal.

Tuesday’s chicken is loaded in flavor. You are basically going to cook thinly sliced chicken breast in a cilantro and lemon sauce that is vibrant and fresh. You can serve this with some rice if you want to sop up the sauce. Delicious.

Wednesday’s pita bread pizzas are made with marinated portabella mushrooms, sun-dried tomatoes and mozzarella cheese. You can go ahead and marinate the mushrooms overnight for this recipe. Once you have that done this will come together very quickly.

Thursday’s noodles are vegetarian but you can add chicken or shrimp to them is you would like. You can make these with flat rice noodles or with linguine or spaghettini. This is a delicious and easy weeknight meal that is sure to please.

Friday’s burgers can be made in advance and frozen. Simply thaw them in the fridge the day before cooking them. You can cook these on the grill or on a griddle or skillet. They are made with half Italian sausage and half beef and are juicy and simply scrumptious.

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Coconut Chicken

Eggplant Zucchini Soup
Mexican Shredded Beef Tacos
Chicken in Coconut Milk with Pasta
Parmesan Crusted Fish Sticks with Sweet Potato Fries
Salt & Pepper Pork Chops

Monday’s eggplant and zucchini soup is a great way to start the week. Not only is this soup excellent in flavor it is excellent for you. It is super clean and loaded in nutrients. You can make this a day ahead of time and heat it if you like. Serve it with some crusty bread.

Tuesday’s Mexican shredded beef can partially be made in a slow cooker. Once the meat is tender and ready you can shred it and finish it in a skillet. This is a fairly easy recipe that is a delight to eat. It will render you enough meat for two meals so go ahead and freeze half of it for next week’s gorditas. Serve the shredded beef in soft taco tortillas with chopped white onions, salsa and chopped cilantro if you like.

Wednesday’s chicken is cooked in a coconut sauce and should be ready within 30 minutes. The chicken is tender and exquisite. I like using chicken breast for this recipe but you can certainly go ahead and use skinless, boneless chicken thighs. This can be made a day in advance and heated before dinner. You can serve this with pasta or rice.

Thursday’s fish is super easy to make and very popular among adults and kids alike. These little pieces of fish are crusted in breadcrumbs and Parmesan cheese and cooked in the oven. I like serving these with baked sweet potato fries. If you make the fries cook them first as they will take longer than the fish. Don’t forget to make tartar sauce.

Friday’s salt and pepper pork chops are legendary. The pork needs to marinate overnight so you will have to do this on Thursday. Not a big deal but necessary. Once you have done that your recipe will go pretty quickly. This is a marvelous meal that will leave a smile on your face. You can serve it with crispy rice noodles, which are a breeze to make.

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Roasted Tomato and Garlic Pasta
Chicken Vegetable and Quinoa Soup
Chinese Fried Rice
Baked Fish with Feta Cheese
Gorditas with Mexican Shredded Beef

Monday’s pasta is made with roasted tomatoes and roasted garlic. This is one of my favorite meals to make and eat. It is extremely flavorful and very satisfying. It is also vegetarian but I promise you will not miss the meat. You can go ahead and make the sauce for this meal in advance and freeze it. Thaw it and add the cooked pasta. Delicious.

Tuesday’s soup is loaded in flavor and nutrients. It has chicken and quinoa plus a bunch of veggies. This soup will leave you completely satisfied as well. Serve it with some crusty bread and enjoy.

Wednesday’s Chinese fried rice is vegetarian but you can add ham, chicken, pork or shrimp to it. It is wicked easy to make but you will need day old rice for it. The rice needs to dry up in the fridge so that this works so go ahead and make some rice on Tuesday. This is a great meal to sent to school or the office in lunch boxes.

Thursday’s baked fish is made in a snap. You will need white fleshy fish for this recipe. You can use fish like Haddock, tilapia, catfish, mahi-mahi or wahoo The cheese will melt in the oven and turn into a delicious sauce that will make it moist and flaky. Delicious.

Friday’s gorditas can be filled with Mexican shredded beef, chicken or cheese (queso fresco). If you made the beef last week you can go ahead and thaw it and use it. These gorditas are very simple to make and are delicious. Serve them with a little sour cream and some salsa on the side. Perfection.

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Garbanzo Sausage Stew 2

Cajun Shrimp with Pasta
Hoisin Glazed Chicken Meatloaf
Lentil Brown Rice Patties
Chickpeas and Sausage with Rice
Braised Short Ribs with Mashed Potatoes

Monday’s Cajun shrimp is extremely easy to make. You can make the spices in advance and keep them in a closed jar in a cupboard. All you will need is cleaned shrimp (peeled and deveined), butter and garlic to finish these up. You can make these as spicy as you want when you are getting your spices ready. You can serve this with pasta or rice.

Tuesday’s chicken meatloaf is very easy to make. You can make it a day in advance and glaze and bake it before dinner if you would like to. This is an exquisite version of meat loaf. The Hoisin and honey glaze add a lot to it. Perfection.

Wednesday’s lentil and brown rice patties can be made in advance and frozen. I like serving them with a fresh avocado and tomato salsa but you can serve them as is or with any salsa you want. You can make these into a sandwich with lettuce and tomatoes or eat them with a salad.

Thursday’s chickpeas and sausage can be made in advance and frozen as well. This is a delicious stew that goes beautifully with rice. It is not all that complicated to make and is super satisfying. If you would like to keep this vegetarian (vegan even) go ahead and omit the sausage.

Friday’s short ribs can braise in a slow cooker while you are out doing other things. These ribs are tender and exquisite. They go beautifully with mashed potatoes. What a delicious way to end the week.

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