Sunday, September 27, 2009

Menu Planning Week Ending October 3rd

This week, I am sewing curtains and dust ruffle for the bedroom, smocking one baby outfit, decorating the house for fall, cleaning out two flower beds, planting 6 flats of pansies and 250 tulip bulbs. We are also heavy into planning a birthday party and the holidays. My students will be getting another exam next week so I have a great deal of prep work. October 12th, I am giving a speech so I need to finish up the speech and practice.

This week's menu plan:

Sunday: Chicken Quesadillas
Monday: Pork Chops, Twice Baked Potatoes and Broccoli with cheese sauce
Tuesday: Lasagna Rolls ( leftovers ) , Cesar Salad
Wednesday: Church
Thursday: Croque Monsieur, fancy ham and cheese sandwiches, and spring salad
Friday: Antipasta Salad
Saturday: Pasta with Broccoli and Tomatoes with garlic infused oil

Grocery List Necessary:

Flour Tortillas
Pork Chops
French bread
Cheddar Cheese

Already have:

Chicken, already cooked
Lasagna Rolls

Croque Monsieur, Ina Garten


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere
  • 1/2 cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin


Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

1 comment:

  1. I will be looking at your menu for inspiration this week. It all looks fabulous! Thanks for the new recipe.


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