Menu Plan 5/4 - 5/9

Well I had a busy weekend!!  Saturday we went to a great wedding in Ann Arbor.  It was a lot of fun and nice for my hubby to see some of his old high school friends.  Yesterday we were pretty unproductive and feeling a little um.....quesy after all the wedding festivities :)

Here is my menu for the week.  I am posting the White Chicken Chili recipe tomorrow after I make it tonight!

Monday:  White Chicken Chili

Tuesday:  Bowtie's with Creamy Mushroom Sauce

Ingredients

1 lb bowtie pasta

2 tbsp olive oil

1 small onion, minced

2 garlic cloves, minced

1 lb mushrooms, cleaned and sliced

**you could use mini bella, shitake, button, etc.**

1/2 c. white wine

1/2 c. chicken stock

1 c. mascarpone cheese 

**This is like Italian cream cheese.  My grocery store carries it, but if yours doesn't or you don't want to spend the money, I would just use cream cheese that is softened**

1/2 c. grated parmesan cheese

2 tbsp. chopped chives

Boil water and add pasta to salted water and cook.

Heat oil in a large skillet over medium heat.  Add in onions and saute until almost soft.  Add in garlic and saute until both onions and garlic are soft.  Add in mushrooms and season with salt and pepper.  Saute until mushrooms are tender, about 5 minutes.  

Turn up the heat to high and add in the wine.  Simmer until almost completely reduced.  Add in the stock and simmer until about 1/2 reduced.  Take the pan off the heat and stir in the mascarpone cheese.  Stir in the drained pasta and parmesan.  If the sauce is too thick add a little pasta water.  Garnish with chopped chives and eat!!

Wednesday:  Taco's 

Thursday:  Salmon Salad with Grapefruit Dressing

Grapefruit Dressing

Ingredients

1 large egg

1 1/2 tsp dijon mustard

1 cup olive oil

2 tsp lemon juice

4 tsp grapefruit juice

Dash of worchestershire sauce

1/2 tsp salt

1 1/2 tsp grapefruit zest

1/4 tsp black pepper

In a blender or food processor combine the egg and mustard with 1/2 cup of olive oil.  Blend at low speed.  With the motor running add in the rest of the olive oil in a steady stream.  Add the remaining ingredients and pulse 4 to 6 times.  Dressing keeps 5 days and makes 1 cup.

Friday:  Left over Taco's

Saturday:  Dinner out with Mom to celebrate Mother's Day

To see more menu plans visit Organizing Junkie's Blog here!!

Have a great week!!