Last week I followed my menu almost perfectly except that I was supposed to make the Herb-roasted salmon and tomatoes from the Feb issue of Woman’s Day and somehow I messed up and wrote down on my paper Monthly Menu Planner that I was going to make the Horseradish salmon cakes from the same issue. There are 4 salmon recipes in that issue and I plan to try all of them so this week I will be making the Herb-roasted salmon instead. As for the salmon cakes, they were a bit dry but still very delicious and the salad paired well with it. I was really out of my comfort zone on that recipe though. It wasn’t difficult to make, but I was putting fish in the food processer which I have never done before. And, I actually was enjoying making that meal ( dare I say, it was fun?). In fact, the recipe felt so “fancy” to me that I took out my Lenox china to serve the meal on. Here’s a photo:
The other new recipe I tried was the Shredded BBQ chicken sandwiches and since they were made in the slow cooker, there was just a little bit of prep and then I let the “cooker” do the cooking! The slow cooker is such a great kitchen tool that I do not use as often as I should. (Note to self: find more yummy slow cooker recipes!) The sandwiches were yummy and my husband gave them a thumbs up, too.
So, I will be adding both the salmon & the BBQ chicken recipes to my recipe binder!
My menu for this week:
Monday- Ham steak, mashed potatoes & baby arugula salad
Thursday-Macaroni & Cheese
Friday- Pizza Night
Saturday- Herb-roasted salmon and tomatoes
Sunday- Slow-cooker chicken tikka masala