What’s For Dinner? 30-Minute Menus for 2010 – 34th Edition

What’s For Dinner? 30-Minute Menus for 2010 – 34th Edition

This is the 34th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week’s menus on Sunday.

Happy Labor Day to all! Can you believe that summer is over? I hope you have enjoyed every minute of your summer – mine was great.

My family is visiting for the Labor Day weekend. They began arriving on Friday evening so everyone is here for our dinners on Sunday and Monday. Sunday’s dinner of Chicken Veronique is so easy and a family favorite; you can have a great meal and still have time to spend with your family. I will serve a Deli Delight appetizer course consisting of: Sliced Swiss, Cheddar and Provolone with Apple Cranberry Chutney; Sliced Ham, Beef, Turkey with Horseradish Mustard; Cherry Tomatoes, Broccoli, Cauliflower, Baby Carrots with Vindaloo Curry Sauce; Roasted Garlic Crackers and Mini Toasts; Golden Roasted Gourmet Peanuts. (Note: I will use the leftover Vindaloo sauce with the Mushroom Fritters on Friday).

I just love the Cincinnati Chili for a Crowd menu for the Labor Day celebration. You may even have a chili competition if you have a folks that like chili to make chili their way. This menu works well for eating at home, in the backyard, or porting to your picnic. Just put your chili in a crockpot and you are all set for good, family fun for all!

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday: Family Visiting for Holiday Weekend

Chicken Veronique (boneless, skinless chicken breasts, sliced mushrooms; purchase extra mushrooms for Friday)

Rice or Pasta

Sauteed Yellow Squash

Caprese Salad (purchase extra tomatoes for Wednesday and Friday)

Double Chocolate Torte (purchased pound cake and chocolate frosting; save some pound cake for Friday or purchase extra)

Monday: Labor Day

Cincinnati Chili for a Crowd (Cinci chili 5 ways with noodles, shredded cheese, onions, beans, or plain)

Condiment Bar (jarred salsas and relishes with sour cream)

Citrus and Avocado Salad (jarred citrus)

Stacked Brownies (purchased brownies and chocolate syrup)

Tuesday:

Quick Weeknight Jambalaya (boxed gumbo mix, chicken tenders, fully cooked smoked sausage, cleaned and deveined shrimp, canned tomatoes)

Fruit Salad (bagged spring mix, jarred fruit of choice)

Cream Puffs (purchased cream puffs)

Wednesday:

Hurry-Up Chicken Pot Pie (canned or deli chicken, biscuit mix, cream of mushroom soup, sour cream, frozen vegetable mix)

Sliced Tomatoes with Blue Cheese (crumbled blue cheese, bottled vinaigrette)

Blueberry Stacks (refrigerated crescent rolls, jarred blueberry jam)

Thursday:

Beef and Broccoli Stir Fry (bagged, cut broccoli; purchase extra broccoli for Saturday)

Rice

Sesame Cuke Salad

Phyllo Raspberry Creams (frozen phyllo cups, instant pudding mix)

Friday:

Fried Mushroom Fritters with Vindaloo Sauce (vegetarian; sliced mushrooms, jarred Vindaloo sauce)

French Bread

Fresh Fruit Salad (seasonal fruit)

Toasted Pound Cake with Ice Cream (purchased pound cake and ice cream)

Saturday:

Lemony Pan Seared Pork Chops (prepared lemon juice, jarred capers)

Pasta (boxed pasta)

Fresh Broccoli Spears

Rice Krispy Treats (rice cereal, mini-marshmallows, chocolate morsels)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

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