Sunday, August 23, 2009

Menu Planning Week Ending August 29th

This week school kicks into full gear. I am making dishes that will make wonderful leftovers. The tarts and shrimp fettucini will be used for leftover lunches. Cheese grits will give me one or two breakfasts. Chili... I can use so many ways. And extra corn chowder will be used for a Lobster corn chowder for a special lunch on Saturday. To store in the freezer, I will be cooking three pounds of bacon for BLTs and storing two pounds. Also, I will cook five pounds of ground hamburger and storing three and a half pounds in the freezer.

This week's menu plan:

Sunday: Tomato Goat Cheese Tarts
Monday: Grilled Shrimp Fettucini
Tuesday: Crockpot Chili
Wednesday: BLT's
Thursday: Corn Chowder
Friday: Out
Saturday: Pork Chops with Cheese Grits and Sauteed Snow peas

Grocery List Necessary:

Puff Pastry
Herb Goat Cheese
Pesto
Hamburger
Kidney Beans
Bread
Corn
Cream
Onions
Yukon Gold Potatoes
Snow peas
Lettuce
Cucumber
Carrots
Celery
Pork Chops
Snow peas

Already have:

Tomatoes
Onions
Shrimp
Fettucini
Olive Oil
Bacon
Grits
Cheddar Cheese

Grilled Shrimp Fettucini


1lb. shrimp
1/4 c. olive oil
1 t. salt
1/2 t. pepper
1 t. shallots, minced
2 T. pesto
4 large tomatoes, chopped
1 pound fettucini
Parmesan cheese

Directions

Toss shrimp in salt, pepper and olive oil. Roast at 400 degrees for 10 minutes.

Set a large pot of salted water to boil for the pasta. Once the pasta is cooked, heat oil, salt pepper, and shallots. Saute until shallots are translucent. Add pesto and tomatoes. Cook until tomatoes break down a little. Season with salt and pepper if necessary.

Add pasta and shrimp. Toss together. Top with Parmesan cheese.



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