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Meal Plan 5.9.12 & dinning experience May 9, 2012

Filed under: Interests,Meal Planning — clappingonthedownbeat @ 2:36 PM

I will start off today with the most fabulous lunch I had today with great company.  2 friends of mine and I went to The Red Room.  The Red Room is Collin College’s student run restaurant.  During the semester it is open one day a week for dining service.  This semester was lunch (fall semester is dinner).  The these changes each week.  This was the last week is was open this semester so it was French table service.  Oh, did I mention that it is $12?  Check this out!

  

We started with a pallet cleanse.  Poached pear with blue cheese mousse and bacon crumbles.

We were served a beverage (parisian mocktail- lemon lime soda with pineaple juice and grenadine, water, coffee, or tea)  We had a bread basket baked in house of small cheese popovers and a baguette.  First course we had a cup of sweet corn chowder with potatoes and cheddar cheese.  All food was served, partially cooked and plated table side in front of us.  (Side note, I ate my salad and soup before taking a picture….)  Second course, the salad, was tossed in a vinaigrette and plated with carmelized fennel.  The third course came out and the chef sautéed swiss chard with shallots in front of us and then plated 4 pork belly medallions on the plate with a lamb chop and a balsamic glaze and 3 roasted potatoes.

Dessert, the fourth course, was a gourmet s’more.  Homemade graham crackers, with a chocolate ganache, homemade cinnamon marshmallows toasted table side.  We had a hot coffee with it too!  I remembered to take a picture, just before I had eaten all of it.

What a fun experience and cheap lunch!  If you have a culinary school close by, it is worth checking out to see if they run a restaurant.  I highly recommend it.

GROCERY DEALS for price matching

Don’t forget to check and print out coupons  http://www.coupons.com/

Lots of Mother’s Day related items on sale

MARKET STREET

Gain $4.97

Mt. Olive pickles 2 for $5

SPROUTS

Cluster tomatoes $.49/lb

Onions $.49/lb     Green onions $.49/bunch   Corn on cob, green peppers, cucumbers $.49 each

Zucchini/yellow squash $.88/lb

ALBERTSONS

Ranch beans $.89

Hunts pasta  sauce $.99

Cascade $4.49

Kraft Cheese $1.99

KROGER

Coke 12pk 3 for $10

Goldfish $.99

Capri Sun $1.88

Meatless Monday: Vegetable Soup with cheese biscuits

• 1 potato peeled and chopped

• 4 carrots, peeled

• 2 zucchini, chopped

• 3 leeks, trimmed and washed and sliced

• 2 tomatoes, chopped (or 1 can of tomatoes)

• 1 turnip

• 1/2 stalk celery, chopped

• 1 cube chicken or vegetable bouillon

• 1 tablespoon olive oil

• Kosher salt and freshly ground black pepper

Put the potatoes, carrots, zucchini, leeks, tomatoes, turnip and celery in a large pot. Add the bouillon cube, olive oil and some salt and pepper. Cover with water. Bring to a boil and simmer until all the vegetables are tender, 20 to 30 minutes. Put the mixture in a blender or blend with an immersion blender. Reheat to serve.

 Bicuits:
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter or margarine, melted
1/4 teaspoon garlic powder
  • Heat oven to 450°F.
  • In medium bowl, stir Bisquick mix, milk and cheese with wire whisk or fork until soft dough forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop dough by 10 to 12 spoonfuls about 2 inches apart.
  • Bake 8 to 10 minutes or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet. Serve warm.

Tuesday: Beef wrapped asparagus

1 package asparagus washed and trimmed

1 lb cubbed beef

favorite marinade (we like asian flavors)

Marinate the beef overnight.  Slice into 2″ strips and place 3-4 stalks of asparagus down and wrap beef around.  Secure with 2 toothpicks and grill on medium high (350-400) for a few minutes turning them over to cook through to desired temp.

Wednesday: BBQ ribs with corn and zucchini

2 packages country style pork ribs

1 large bottle favorite BBQ sauce

1 large foil pan (easy clean up)

3 zucchini sliced into rounds

3 corn on cob, kernels cut off

Boil ribs in a large pot of water for 45-60 minutes.  Place in foil pan and pour BBQ sauce over them, cover in foil.  Either place in them in the  oven at 350 for an hour or so or on the grill for 30- 40 minutes.  The meat will fall off the bone!

Ina skillet melt 2 Tbs butter and 1 Tbs olive oil.  Add zucchini and corn and saute till golden and slightly browned.

Thursday: Chicken and vegetable peanut noodles

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce, or to taste
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Friday: Sandwich Bar

I suggest Pioneer Woman’s BLT, but you could place out lots of ingredients and then let everyone build their own sandwich.  If you have a Panini press you could grill them, or use a skillet and a brick wrapped in foil to press and cook the sandwiches.

  • 8 slices Thick-cut Bacon, Cooked Till Slightly Crisp
  • 3 slices Marbled Rye Bread, Toasted
  • 3 Tablespoons Mayonnaise
  • 2 teaspoons Adobo Sauce From Chipotle Peppers, More To Taste
  • 2 whole Roma Tomatoes, Sliced Thick
  • 4 whole Green Leaf Lettuce Leaves, Washed
  • Salt And Pepper
  • Optional Ingredients: Cheese Slices, Avocado, Red Onion Slices

Mix together the mayo and the adobo sauce, adding more to get the spiciness you want.

Spread some of the chipotle mayo on one piece of bread. Lay on four slices of bacon, then top with lettuce and tomato slices. Sprinkle salt and pepper on the tomatoes.

Spread chipotle mayo on another slice of bread and lay it face down on top of the tomatoes. Spread more chipotle mayo on top, then repeat the bacon, lettuce, tomato, and salt and pepper. Spread chipotle mayo on another piece of toast and lay it face down on top of the tomatoes.

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