Menu Plan for December 20

It is like deja vu all over again with this week's menu plan.  Needless to say, we totally didn't stick to the menu plan.  Between needing to work late one night (blech), Mr. Gooch's exams (and related studying), a trip to the auto shop (transmission work...boo!) and an all around busy week, we didn't cook much in the evenings last week.  I think we cooked only twice, once the taco pasta and once with a fab salad concocted by Mr. Gooch (posting to come shortly).

But on the positive side, that means that we still have all the fixings for this week's menu in the freezer and the recipes already picked out so prep will be kept to a minimum. 

One nice thing about this week's recipes is that they utilize marinades so you can actually mix the marinade the night before and just throw them on the grill, Griddler, or Foreman Grill when you get home.  This helps to keep cooking time to a minimum. 

So for this week we have on the menu

Monday:  WW Chicken Breast Peruvian (modified from this recipe)
Tuesday:  WW Honey Teriyaki Salmon

Wednesday:  Tri-Tip on the Grill using this preparation
Thursday: Forage in the Fridge
Friday:  Christmas Eve Party at Mom & Dad Gooch's house
Saturday:  Leftovers from Christmas Eve party

Don't forget to head over to www.orgjunkie.com to see what others have planned for the week.

Menu Plan for the week of December 12

With the holiday coming and all the tasty treats we know we will be eating, this week we thought we would incorporate some Weight Watchers recipes into the menu plan.

Sunday:  Chinese with my parents
Monday:  Stovetop Taco Pasta
Tuesday:  WW Honey Teriyaki Salmon
Wednesday:  WW Zesty Chicken Noodle Casserole
Thursday:  Tri-Tip on the Grill using this preparation
Friday:  WW Chicken Breast Peruvian (modified from this recipe)
Saturday:  Forage in the Fridge 

Visit www.orgjunkie.com to see what others are planning for their menus this week.

Mr. Gooch Cooks - A Super Salad

This last week Mr. Gooch surprised me with having dinner ready when I got home from work.  While that was wonderful all in its own, it was the salad that made it absolutely memorable.

Who knew that apples, bacon, romaine and smokey seasoned ranch could combine for such tastiness?   I mean, I am a firm believer that bacon makes everything better, but in this case, it is definitely true.

The sweetness of the apples, along with the saltiness of the bacon, added to the cool romaine and the slight smokey heat of the dressing combine to make a salad worth making again and again.

Ingredients
3 pieces of bacon
1 head romaine lettuce, chopped, washed and dried
1/4 cup ranch dressing
1 teaspoon Northwood Fire seasoning
1 apple cored and sliced into 4 slices lengthwise
1/4 cup cashews, chopped

Directions
Combine ranch and Northwoods fire in a small bowl, set aside.
Cook bacon in a skillet until crisp.  Set aside to cool.
Place apple slices in skillet with bacon fat, cooking for about 1 minute on each side. Set aside to cool.
Wipe out skillet and place cashews, toasting lightly.  Set aside to cool.
Chop bacon and apples into small pieces.
In a large bowl, combine romaine, apples, bacon and dressing, tossing lightly.
Once tossed, add cashews.
Serve.