Sunday, October 9, 2011

Menu plan week of 10/9

  1. Buffalo Chicken Chili with Blue Cheese-Corn muffins

  2. Italian Meatball Soup

  3.  Beef tenderloin with red wine and bleu cheese sauce

  4. Carbonara Chicken

  5. Low Carb "Lasagna"

  6. Barbecue Chicken Penne Melt

  7. Easy Chicken Cordon Bleu


 Grocery list:

4lbs of chicken breasts
6 slices of bacon
4 to 6 cups shredded store-bought rotisserie chicken or leftovers
1 pound ground beef
30 small meatballs
8 slices of deli sliced ham 
Six 6-ounce beef tenderloins
12 slices bacon
2 pkgs parmesan cheese
3 bags shredded mozzarella cheese
 2 bricks cream cheese
2 cups shredded sharp cheddar cheese
1 pkg of string cheese

11/2 cup crumbled blue cheese 
3 sticks butter
6 tablespoons heavy cream or cream cheese
cooking spray
olive oil
  3 onions
 1 bunch scallions, white and green parts

4 garlic cloves
1 jalapeño 
1 pound mini penne
1 1/2 cup shell pasta or whatever pasta is in your pantry
1 quart bottled hickory-smoked flavored barbecue sauce
1/8 teaspoon garlic powder
11/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
6 ounces beer (your favorite brew)
1/4 cup Frank's Hot Sauce
  3 -15-ounce can tomato sauce
1/2 cup spaghetti sauce 
One 8.5-ounce Jiffy-brand corn muffin mix
2 quarts beef stock* (4C = 1qt... you're welcome )
6 tablespoons red wine -look for burgundy, pinot noir, merlot, cabernet (you need to like it)
Fresh parsley, chopped

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