Sunday, March 2, 2008

Menu Week 3 and an Update on the Backcounter

The Backcounter Buffet is evolving. Check out the changes. Now we have a menu and recipe archive to help you more easily find your favorites. The mission of the Backcounter Buffet is to offer support and practical help to busy mothers who are challenged to find balance in their lives. Every week I will post a menu and recipes with a shopping list to help streamline your meal preparation efforts. The daily posts will highlight the meal for the day, prep tips and reflections on life. I too am a busy mother who faces the struggles we all encounter. My reflections are based on my experiences and those of the other women in my life. My family is eating the menu right along with yours. I hope you enjoy the view from the Backcounter
Get your grocery ads out and find the best deals! Happy cooking .


Menu Week 3

Grilled salmon

Grilled vegies (zucchini, squash)
Pilaf (see recipe from week 2 menu!)


Tamale Pie
Refried Beans
Spanish Rice

2 cups Uncle Ben’s Rice enriched parboiled rice
1 stick of Butter
3 cups Chicken broth (homemade or canned)
1 can El Pato Tomato sauce and add enough water to equal 1cup liquid
Melt butter in saucepan and add rice. Saute for 1 minute
Add chicken broth and tomato sauce and bring to a brisk boil. Lower heat to very low and cover. Rice will be done in about 20 minutes. Top with 2-3 sprigs of fresh cilantro


Sausage Orzo


Salmon Pasta



Vegetarian Split Pea Soup

Cornbread and Salad

Friday (Lenten Friday)

Baked Potato Bar

Stuffing for potatoes (Steamed broccoli, sauteed vegies peppers, zucchini, onion, cheese, sour cream,scallions, )


Roast Chicken

Garlic mashed potatoes

Peas and roasted vegies

Grocery list

1 1/2 cups grated Cheddar
Sour cream
6 large onions1 green pepper2 zucchini
2 yellow squash
2 red bell peppers1 bunch cilantro
1 bulb garlic
1 lemon
Fresh dill
Potatoes for mashed potatoes (Yukon gold or red )
Baking potatoes
Lettuce for salads
1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces1 pound turn (about 4 medium), peeled and cut into 1-inch wedges1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-thick pieces
Pantry Items
Chili Powder
8 oz of red wine
Salt, Pepper, garlic
1/2 cup balsamic vinegar1/2 cup dry white wine2 tablespoons fresh lemon juice2 tablespoons (packed) dark brown sugar
Olive oil
Grated Parmesan
Dried split peas
1 teaspoon ground coriander seeds2 teaspoons ground cumin1 1/2 teaspoons coarse salt3 medium garlic cloves, chopped fine
Meat and Poultry
2 pounds of ground chuck 1-2 fillets of salmon
Italian sausage
1 Large roasting chicken

Canned goods
6 cans Chicken stock
2 cans of Mexicorn (sold at most supermarkets)
2 8 oz cans of tomato sauce
1 small can of cream-style corn 1 can Sliced black olives
Refried beans
1 can El Pato tomato sauce (Mexican tomato sauce)
1 jar marinated artichoke hearts (Cara Mia)
Dried Goods
Uncle Ben’s rice
1/2 package of Cinch (or Jiffy) brand cornbread mix
Angel hair pasta
Frozen Foods
1 bag Peas

1 comment:

Anonymous said...

Make a double recipe of the Balsmaic Glaze that accompanies this week's grilled salmon recipe; it's sensationsal over sliced mangoes or strawberries (and peaches when they're in season), and makes a nice change from chocolate desserts. Alternatively, use it as a finishing glaze for grilled shrimp. Serve with mushroom risotto to loud applause.