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Topic Summary

Posted by: BensMom
« on: October 16, 2016, 01:36:20 PM »

I think I forgot to put my menu up last week. Not sure I can keep this up. Maybe I should do a spreadsheet or something. I"m not sure everyone here needs to know my weekly menu, lol. But here's this week:

Sunday--ginger and garlic chicken (recipe DH found)
Monday--cauliflower fried rice
Tuesday--"scramblaya" (a jambalaya recipe from the six-o'clock scramble website)
Thursday--eggs renellos
Friday--not sure. Lately we've been having a lot of leftovers, so I haven't been planning Fridays
Saturday--eat out/order in
Posted by: BensMom
« on: October 06, 2016, 09:53:06 AM »


    1 tablespoon olive oil
    1 pound skinless, boneless chicken breast halves, cubed
    1 pinch monosodium glutamate (such as Ac'centŪ), or to taste
    6 tablespoons soy sauce
    6 tablespoons brown sugar
    1/2 teaspoon red pepper flakes, or more to taste
    1 lime, juiced and zested

Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.

I serve it over rice. I don't make the couscous, so I didn't copy/paste that part.  I don't use MSG. There's no chili powder in it, so I'm not sure why it's called chili lime, but I love it.
Posted by: GoingNuts
« on: October 04, 2016, 07:27:29 AM »

Mmmmm, chili lime chicken?  Tell me more!

Last night was Holiday Pig Out, not sure what the rest of the week is going to be.  Normally I'd be making use of leftovers, but need food in the freezer for post-surgery helplessness, which will be in 2 weeks, so I froze nearly everything except for vegetables.  Will have to figure this out today.
Posted by: BensMom
« on: October 03, 2016, 02:16:34 PM »

This week:

Sunday--brisket (Rosh Hashana)
Monday--Chili lime chicken
Tuesday--cassoulet (kilbasi and beans)
Thursday--Mexican barley bake
Friday-- :dunno:

I might rearrange. It's supposed to be pretty warm Tuesday, so not a great day for cassoulet, which is warm and hearty and soup-like. I also set aside some brisket and froze it to use next week in a rigatoni recipe I have. 
Posted by: BensMom
« on: September 27, 2016, 12:56:12 PM »

If I keep posting here, then in a year, I can just come back here and repeat my weekly menus. :)

Sunday--Korean grilled chicken
Monday--butternut squash/quinoa casserole
Wednesday--I'm going out with friends. DH and DD can have leftovers
Thursday--cajun chicken pasta
Friday--Hungarian stew

^^ I didn't make the Hungarian stew because I remembered we would be having brisket Sunday for Rosh Hashana. We had leftovers again Friday. There was still enough food left.
Posted by: GoingNuts
« on: September 18, 2016, 11:37:57 AM »

That all sounds good Bensmom. 

No grocery shopping this week; we leave Tuesday so it's all about cleaning out the fridge.
Posted by: BensMom
« on: September 18, 2016, 11:09:50 AM »

Sunday--sausage and pepper sandwiches, roasted potatoes and some kind of veggie
Monday--chicken/cashew/greenbean stir fry (a Wegman's recipe)
Tuesday--the cheesesteak pasta thing Janelle posted probably with salad
Thursday--Mexican quinoa (I think this is a recipe GN posted)
Friday--not sure.
Saturday--out for ds's birthday. He'll either come home or we'll go there.
Posted by: GoingNuts
« on: September 10, 2016, 12:33:21 PM »

Sounds good Bensmom!

With no kids at home, my cooking goes further and we can get more "cook once, eat twice" meals out of weekly meal prep.  But after vacation (10 days away!!!), I really have to get back to a more formal plan.  And I'll have to get a lot of stuff in my freezer for after my hand surgery in October.
Posted by: BensMom
« on: September 10, 2016, 09:53:14 AM »

Decided this thread needs reviving since I hate menu planning. I don't think I've seen it before. Not sure if anyone will notice since it's stickied. Here's my menu for the week.

Sunday--burgers, sweet potatoes (on the grill), some kind of rice
Monday--chicken marsala, orzo, salad
Tues--leftover burgers, roasted potatoes, fresh green beans
Wed--quesadillas, corn
Thur--quiche, broccoli
Fri--not sure. If there's enough leftover chicken and quiche, we'll have that. If not, we'll see.
Saturday--we always either eat out or order in.
Posted by: eragon
« on: February 01, 2015, 02:19:21 PM »

today, sunday
roast lamb.


red lentil pie


stuffed peppers


paprika chicken and rice

oven baked cod with pasta and tomato sauce, parmazan cheese and green salad

veggie curry, rice
Posted by: eragon
« on: December 01, 2014, 09:32:33 AM »

beef stew.....oh, yummy!

roast pork, with crackling, apple sauce , sage and onion stuffing.
with roast potato, parsnip, carrots, peas, savoy cabbage, gravy.

paprika chicken (again, 4/6 like it)


mushroom rissitto with  grated parmazan cheese, green salad.

honey roast chicken with leeks, carrots. mashed potato, kale.


pork and fennel meatballs minestrone soup, garlic bread.

shepards pie.
Posted by: momtoAidenDeclan
« on: February 01, 2014, 12:10:55 PM »

Saturday - tortellini with shrimp and veggies
Sunday - appetizers (Superbowl!)
Monday - beef stew
Tuesday - my mom is charge
Wednesday - lentils
Thursday - leftovers, when they want them, I am out of the house for a meeting that evening
Friday - chicken/veggie/potato
Saturday - leftovers? not sure....
Posted by: eragon
« on: October 19, 2013, 12:14:41 PM »

trying to  sort out meal plan has been tricky with my 3 part time jobs, but here is this weeks plan!

Today, saturday,
pork stir fry ginger, honey and garlic with rice.

roast lamb, mint sauce, yorkshire pudding, roast potato, parsnip, and veg, gravy, followed by syrup sponge and custard (milk custard for us, almond milk custard for dd)

beef stew and dumplings. cauliflower , carrots.

ginger and  coconut chicken. rice and brocolli

toad in the hole, mashed potato with mustard and white pepper, savoy cabbage, carrots, onion gravy.

 paprika chicken , rice. or veggie curry.

slow cooked beef bolonaise, with chicken livers, black olives, garlic, fresh basil, with pasta. fresh parmazan , green salad.
Posted by: GoingNuts
« on: April 23, 2013, 08:35:30 PM »

I'm not too proud to ask your mom to make my dinner tomorrow! ;D
Posted by: momtoAidenDeclan
« on: April 23, 2013, 04:28:11 PM »

WOW was dinner good....salad, garlic bread and this dish:

    Salt and pepper
    1 pound penne rigate
    1/2 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces (she used zucchini, instead)
    Ice water
    1 1/2 cups chicken or vegetable stock, divided
    1 cup fresh mint leaves
    1 cup fresh parsley leaves
    1/4 cup unsalted pistachios, toasted (used almonds)
    2-3 tablespoons extra virgin olive oil (EVOO)
    4 tablespoons butter
    2 shallots, finely chopped
    2 large cloves garlic, finely chopped
    2 tablespoons flour
    1/2 cup dry white wine or 1/2 cup additional stock
    2 tablespoons fresh lemon juice or white balsamic vinegar
    A handful of grated Pecorino Romano cheese, plus more to pass at table

Serves 4

Bring a pot of water to a boil; salt it, add the asparagus and cook for 3 minutes. With a spider or slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside. To the same water, still boiling, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water.

Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.

In a medium size skillet, melt the butter over medium heat. Add the shallots and garlic and cook, stirring, for 2 minutes; season with salt and pepper. Whisk in the flour. Stir in the wine and cook until reduced to 2 tablespoons. Add the remaining 1 cup stock and cook until thickened, about 5 minutes. Lower the heat to low. Stir in the lemon juice (or vinegar). Remove from the heat and stir in the pistachio puree.

Add the pasta, asparagus and a handful of cheese to the skillet; toss, stirring in the reserved cooking water to thin the consistency if desired. Season with salt and pepper. Pass more cheese at the table