Sunday, December 27, 2009

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


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


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



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)


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.


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