Cooking: Menu Planning Week ending May 16th

Sorry this is late, it has been busy around here between the garden, flowers and kids.

This weeks menu plan:


Sunday: Out for Mother's Day
Monday: Chicken Parmesan and Caesar Salad
Tuesday: Club Sandwiches
Wednesday: Church for dinner
Thursday: Tomato and Onion Tart
Friday: BBQ Ribs and grilled potatoes
Saturday: Seven Layer Salad
Hubby's birthday cake

Grocery List Necessary:

Chicken Tenderloins
Lunch meat
Tomatoes
Frozen peas
Lettuce
Broccoli
Green onion
Romaine
French bread
Strawberries
Heavy Cream

Already have:

Potatoes
Bread
Cheddar Cheese
Parmesan cheese
Frozen Puff Pastry
Goat cheese
Ribs
BBQ sauce




Seven Layer Salad:

Ingredients:

1 lb bacon
1 large head of iceberg, chopped
1 red onion, chopped
10 oz. pkg of frozen peas, thawed
10 oz. shredded Cheddar Cheese
1 c. broccoli and 1/2 c. of celery, chopped
1 1/4 c. mayo
2 T. sugar
2/3 c. Parmesan cheese

Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. I make this salad in the morning and after working in the yard all day, it is a completed dinner in my fridge that I just have to toss and plate. Most of this week's dinner has to be made right at dinner time but no dinner takes more than 30 minutes.