Sunday, November 29, 2009

Menu Planning Week Ending 12.05.09

After this weekend, we are moving to the holiday season. The outside is decorated and this week, I am finishing the inside of the house. I made an easy menu for a busy week.

  • Sunday: Leftovers
  • Monday: Breakfast for dinner
  • Tuesday: Crab Cakes, herb roasted potatoes and salad
  • Wednesday: Church
  • Thursday: Sante Fe Chicken Salad
  • Friday: Club Sandwiches
  • Saturday: Meatloaf, Scalloped potatoes and broccoli


  • Red onion
  • Capers
  • Potatoes
  • Sour Cream
  • Ranch dressing


  • Chicken Breast
  • Black Beans
  • Corn
  • Red bell pepper
  • 2 Avocados
  • Cheddar Cheese
  • Lime
  • Roasted Pecans
  • Eggs
  • Turkey lunch meat
  • Roast beef lunch meat
  • White bread
  • 2 lbs of hamburger
  • Eggs
  • Mushrooms
  • Celery
  • Yellow bell pepper
  • Red bell pepper
  • 1/2 lb of lump crab meat
  • Corn Tortillas

Crab Cakes ( Ina Garten)


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion (1 small onion)
  • 1 1/2 cups small diced celery (4 stalks)
  • 1/2 cup small diced red bell pepper (1 small pepper)
  • 1/2 cup small diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten for frying
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil


Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

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