Weekly Menu in Review

I get a lot of inspiration for dinner from what other people are eating, so I thought that I would return the favor by sharing my Weekly Menu in Review- with recipes of note. I am also hoping that this will inspire ME to mix it up a bit!

I would like a catchy name for a repeating column... but Godale's Goodies sounded a little like a burlesque show and Godale's Grub didn't sound very appetizing. So I am accepting suggestions!

Monday:
Rotisserie Chicken
Navy Beans, yellow carrots and spinach in garlic sauce
Salad

Tuesday:
Dried Tomato and Herb Crusted Salmon
Three Cheese Tortellini
Cream of Tomato Soup
Salad

Wednesday:
Indian Butter Chicken and Tofu
Homemade Roti
Basmati and Brown Rice
Salad

Roti Recipe:

2 cups durum wheat flour or all purpose flour
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil

Directions

1. In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Knead until smooth and pliable, a few minutes.
2. Preheat an un-oiled skillet to high heat. Divide dough into equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece.
3. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

I actually flipped it back and forth a few times and held it down with a spatula until I got air pockets. So simple and basic, but it really added a nice touch to the dinner. Dipped in the Butter Chicken sauce - delish!

Thursday:
Meatloaf
Garlic/Cheddar Mashed Potatoes and Gravy
Parmesan Almond Asparagus
Salad

Parmesan Almond Asparagus Recipe
Asparagus,
Butter
Chopped or sliced almonds
Parmesan Cheese (fresh shaved preferred)

Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Yum! [The picture does NOT do it justice!]

Friday:
Baked Penne
Garlic Bread
Salad

Baked Penne a la Cynthia

This is a recipe that my cousin Cynthia gave me. I was surprised by the use of sour cream and was hesitant to try it... but it is very tasty!

1 pound dry ziti or penne pasta
1 pound lean ground beef (optional)*
1-2 jars spaghetti sauce
6 ounces provolone cheese, sliced **
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

* I have made with and without. Both tasty.

**Substitute any cheeses you like. I have used Havarti, Swiss, Sharp Cheddar, cottage, ricotta etc. This recipe, like lasagna is one that I uses as a cheese drawer clearing opportunity.

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown ground beef over medium heat. Add spaghetti sauce.
3. Preheat the oven to 350 degrees F. Build layers in a corning ware or baking dish as follows: 1/2 of the pasta, cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.