Monday, October 28, 2013

This Monday's Menu Plan

This week I am again joining up with Organizing Junkie for Menu Plan Monday. I'm doing this not because I think you're all that interested in what we're eating this week, but because it kept me on track last week and I always knew what we were going to be eating on what night which is a blessing.

Sunday: This is our "something beef" day this week ... bbq steaks, fried potatoes, and fresh tomatoes for supper
Monday: Polish sausage, mashed potatoes, and fresh tomatoes
Tuesday: Rotisserie chicken, garden salad with fresh tomatoes, and buttered noodles
Wednesday: Pork steaks (possibly bbq), au gratin potatoes, fresh tomatoes and baby carrots
Thursday: Oven roasted chicken and veggies, fresh tomatoes and baby carrots
Friday: * Garlic butter oven roasted fish, buttered noodles, fresh tomatoes, and corn
Saturday: Left over buffet - pick what you want from all the leftovers that haven't been changed into a breakfast or lunch during the week

* Recipe for garlic butter oven roasted fish - 

  •   As much white fish (any type, we use Talapia a lot) as you need for your family
  • butter, about 3 tsp ... please use real butter for this
  • garlic sea salt from a grinder
  • about 1 tsp of extra virgin olive oil
Defrost fish if frozen, pat extra water off with paper towels. Preheat oven to 350 degrees. Lay fish flat in a pan safe for the oven. Add garlic sea salt from grinder on top of fish, as much as you like to taste, add any other seasonings that you like in moderation and to taste. Remember that most white fish doesn't have a strong flavor of it's own but you don't want to over power it with seasonings. Divide 3 tsp of butter evenly in dabs on top of fish. Drizzle 1 tsp (or less) on top of fish and butter. Place in oven when it comes to temp and bake for 30 - 45 minutes or until fish basically falls apart with a fork. Serve with your sides.
     ** Patting the fish dry before baking it will help to make sure your fish doesn't end up soggy. **

I'm sure you noticed that we're eating fresh tomatoes every night this week. We were recently blessed with over 20 lbs of fresh tomatoes, given to us by a friend. I do not have any canning things at the moment where I could preserve any of this so I'm cutting up 1-2 lbs each night with dinner. It's a good thing we all love tomatoes lol!

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