February 28, 2012

Weekly Meal Plan - February 26 - March 3..and a Recipe!

Oops! Sorry that this is a couple days late....crazy busy weekend and then I barely cracked open the computer last night. I'm already switching things around and probably moving a few things to next week. Last night I had the headache from hell that left me feeling blah so we ended up eating popcorn for dinner. Lane thought that was awesome by the way! Tonight we have an FFA Alumni meeting so we will probably do leftovers or something quick. Tomorrow night is the annual Marshall-Putnam-Stark Beef Association Meeting (of which Jay is the President). So looks like I'm only going to be cooking Thursday, Friday & Saturday this week haha! Sunday we went to the IL Beef Expo and had Chinese leftovers for dinner (and Sonic for a mid afternoon meal). So here's what the menu plan was supposed to look like...definitely did not happen this way though!

  • Lunch - IL Beef Expo
  • Dinner - Chicken Stir Fry (instead we had leftover Chinese that I brought home Saturday afternoon)
  • Chicken & Dumplings (popcorn instead, moving this to Saturday)
  • Waffles, Bacon & Scrambled Eggs (FFA Alumni meeting, not sure what we'll actually be eating)
  • MPS Beef Dinner - Prime Rib Family Style...YUM!
  • Easy Lasagna w/ Garlic Bread (using frozen hot dog buns for this)
  • Hardshell Taco's
  • Lunch - Leftovers/Sandwiches 
  • Dinner - Chicken & Dumplings (from Tuesday)

The recipe that I would like to share with you this week is Shrimp Scampi. I finally made it the correct way last Tuesday...omg so delish!! This is definitely not for those of you on a diet as the shrimp are swimming in buttery goodness! We just ate the shrimp w/o pasta on Tuesday, but I've made it with pasta before...yummy either way!

Shrimp Scampi Bake
(from babycenter CFYF board)

1 cup butter
2 T prepared Dijon-style mustard
1 T fresh lemon juice
1 T chopped garlic
1 T chopped fresh parsley (I used dried parsley, about 1 tsp)
2 lb medium raw shrimp, shelled, de-veined, with tails attached

Preheat oven to 450 degrees F (230 degrees C).

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Serve w/ angel hair pasta

6 servings

Sandy's Note: To keep the sauce from separating, combine the sauce ingredients in a small glass bowl and microwave until the butter is just melted.

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