Menu Planning – Week Ending 1.2.10

This week hubby is home from New Mexico and I plan on making a ton of home cooked meals that can be lunch on another day. We are all resting, relaxing and organizing Christmas to put away on Friday and Saturday.

• Sunday: Chicken Pot Pie
• Monday: Mushroom Risotto
• Tuesday: Asian BBQ Ribs, Fried Rice and Potstickers
• Wednesday: Chicken Breast with Goat Cheese, leftover Risotto
• Thursday: Broiled Lobster Tails, Baked Potatoes and Creamed Spinach
• Friday: Ham, Scalloped Potatoes and Peas
• Saturday: Leftovers

Have:

• Chicken Breasts
• Ham
• Risotto
• Rice
• Soy Sauce
• Potatoes
• Puff Pastry
• Peas
• Carrots
• Spinach
• Cream
• Wonton Wrappers
• Ground Pork
• Cheddar Cheese

Need:

• Goat Cheese
• Ribs
• Lobster Tails
• Mushrooms… Assorted
• Ginger

Source

Broiled Lobster Tail

• lobster tails, thawed
• Cooking spray
• 1 teaspoon vegetable oil
• 1/4 teaspoon dark sesame oil
• 1/4 teaspoon black pepper
• Sliced green onions (optional)

Preparation

Preheat oven to 425°.

To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.

Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.