21 December 2009

Menu Plan Monday: Dec 21st

It's a big week for cooking and menu planning! Have you done all of you grocery shopping yet? I am really hoping that I remembered everything last week when I went, but I won't be surprised if there's a last-minute run to get that one item that I probably forgot:)

Before we get to today's menu though, I have to share a recipe from our menu plan last week. I've made it before, but it's probably been several years. It definitely won't be that long again though--I'd forgotten how good and easy it is. AND the whole family liked it!! My daughter said *Mom, you can add this to the ones you make all the time now!!*. Folks, that's all I need to hear:)
Chicken Crepes

2 Tbls. butter
1 Tbls. minced onion
2 Tbls. flour
3/4 cup milk
3/4 cup heavy cream
1 cup cooked chicken, diced
1/4 cup sherry or white wine (I used chicken broth this time)
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, if desired (I didn't)
6-8 crepes (recipe below)
Melt butter in a skillet. Add onion and saute until yellow and soft. Add flour and cook until thick and smooth. Add milk and cream, stirring until medium thick sauce is made. Divide the sauce in half and add chicken and sherry (or broth) to only HALF of the sauce. Place about 2 Tbls. of the chicken mixture down the center of each crepe and roll up, seam side down. Place in a buttered baking dish. Cover with remaining sauce and sprinkle with cheese (and almonds, if you're using them). Bake at 450F until browned (maybe 20 minutes or so).

Basic Crepes

1-1/4 cups flour
Pinch of salt
3 eggs
1-1/2 cups milk*
2 Tbls. melted butter
Place all ingredients (put the liquids in first) in blender and blend well. Let stand about 1 hour for more perfect crepes. To cook: Using a small non-stick skillet, lightly oiled and heated over moderately high heat, add about 3 Tbls. of the batter and swirl pan to cover and form a thin crepe. Cook 30-45 seconds until light brown. Turn and cook briefly on the other side. Remove, cool and separate with wax paper until ready to use. This recipe makes about double what you need for the above chicken recipe--the remaining ones freeze very well, just keep the wax paper between them. *You can use part chicken broth for part of the milk, if you want/need to.

Now, for this week...

Monday: Slow-Cooker Chicken Tortilla Soup

Tuesday: Spaghetti & Meatballs

Wednesday: Christmas dinner with Vince's immediate family at our house--
Baked Chicken with Wild Rice Dressing
Stuffed Mushrooms Florentine
Sweet Potato Casserole*

Special Peas*

Squash Casserole*
Christmas Salad*
Homemade Bread

{Christmas Eve} dinner with my immediate family at my parents'--
I'm making:
Dijon Pineapple sauce* (for the ham)
Green Bean Bundles


Red Velvet Cake

Friday: {Christmas Day} a relaxed meal at my parents'--probably chili. We are doing something a little different this year and having our big Christmas dinner on Christmas Eve instead.

Vince's extended family gathering--
I'm taking:

Broccoli Salad*

Macaroni & Cheese

*I'll be posting these recipes soon!

I hope you have a wonderful week of holiday cooking and baking!! If you need some more menu inspiration, head over to I'm an Organizing Junkie for Menu Plan Monday.

1 comment:

Storybook Woods said...

Oh my gosh this sound like heaven on a plate. I will have to make it (I will try not to tweak it too much ;-) thank you xoxoxox Clarice