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January 27, 2013 Food

#MenusonMondays: Weekly Dinner Menu Plan + a Super Bowl Spread

Confession: I didn’t make much of last week’s menu.  The reason?  I was too darn busy lazy to go to the grocery store.  I waited until an ice storm threatened our area and then had to fend the other crazies that were out to buy milk and bread.  ‘Cause you know… they might not be able to leave their house for a few hours, so they gotta stock up on milk and bread?!?!  Anywho, I know have a pantry full of fresh ingredients again and I’m thrilled.  No more Lipton Soup and frozen pizzas for this family.  We’re getting back on the cooking bandwagon.

This is a big cooking week for me.  I haven’t seen my family in a few weeks, so I’m inviting them over for dinner.  And then, there’s the Super Bowl.  I’m making my almost-famous Veggie Chili.  Trust me, it’s awesome, even if you’re a meat eater.

 

Monday:

Chicken with Brussels Sprouts and Mustard Sauce
(Save 6-8 Brussels Sprouts for Cauliflower Soup)

Rosemary Potatoes (I like to use the tri-colored potatoes: red, yukons and Peruvian purple)

pasta and carrots

Tuesday:  Optional Vegan

Rigatoni with Leeks and Radicchio (I’m using rigatoni, obviously instead of spaghetti; easier for little hands.  Omit cheese for vegan diets)

Roasted Carrots: Peel and quarter 1 pound of carrots.  Toss with olive oil, salt, and pepper. Roast at 450 degrees for 20 minutes, flipping halfway through.

breakfast for dinner

Wednesday: Breakfast for Dinner

Egg and Hash Brown Casserole

Fruit Salad with fresh mint

pita and fries

Thursday:

Shrimp Salad Pitas

Sweet Potato Fries (Alexia Brand)

squash and broccolini

Friday: Vegetarian

Spinach and Spaghetti Squash Casserole

Roasted Broccolini: Toss broccolini with olive oil, salt and pepper.  Roast at 450 degrees for 12-15 minutes, flipping half-way through.

Family Dinner (Serves 6):

Veggies with Curry Dip

Shrimp Puffs

Roasted Cauliflower and Aged White Cheddar Soup
(Topped with fried Brussels Sprout leaves)

Almond-Grape Tea Cake

super bowl party fare

 

Superbowl Fare:

Guacamole Hummus with Soy and Flaxseed Chips (Trader Joe’s brand)

Veggie Chili

Guests can bring other apps/desserts and of course… BEER!

 

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Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

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