Dinner Menu For The Week

    dinner
  • A formal evening meal, typically one in honor of a person or event
  • Dinner is a 2002 play by the British dramatist Moira Buffini. It premiered at the Royal National Theatre, London on 18 October 2002.
  • a party of people assembled to have dinner together; "guests should never be late to a dinner party"
  • The main meal of the day, taken either around midday or in the evening
  • the main meal of the day served in the evening or at midday; "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church"
    menu
  • A list of dishes available in a restaurant
  • a list of dishes available at a restaurant; "the menu was in French"
  • the dishes making up a meal
  • A list of commands or options, esp. one displayed on screen
  • The food available or to be served in a restaurant or at a meal
  • (computer science) a list of options available to a computer user
    week
  • The period of seven days generally reckoned from and to midnight on Saturday night
  • workweek: hours or days of work in a calendar week; "they worked a 40-hour week"
  • any period of seven consecutive days; "it rained for a week"
  • Workdays as opposed to the weekend; the five days from Monday to Friday
  • A period of seven days
  • "Week!" is the ninth single of Do As Infinity, released in 2001. The B-side of this single, "Tsuredzure Naru Mama ni", is the only studio-recorded song from guitarist Ryo Owatari, the lyrics were also written by him.
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dinner menu for the week - Robin Rescues
Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Weeknight Dinners on the Table
Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Weeknight Dinners on the Table
Known for her quick, bright ideas for healthy and satisfying meals, Robin Miller shares her unique and completely realistic strategy for a busy workweek in Robin Rescues Dinner. It's as simple as planning three dishes in advance so that you're prepared, no matter what the week brings! Here you'll find 52 weeks of meals, each including three weeknight main dishes, heaps of suggestions for morphing one dish into another, a bounty of side dishes and desserts, and clever tips and techniques to speed up prep time. Illustrated in color.

Book Description
Set the table for fantastic weeknight meals with the help of Food Network star Robin Miller.
It’s great to have an ambitious plan to cook healthy dinners from scratch every night. It’s an entirely different story to execute it! Not to worry. Robin Miller—star of Food Network’s Quick Fix Meals with Robin Miller and Robin to the Rescue—is here to save the day.
Known for her quick, bright ideas for healthy and satisfying meals, Robin shares her unique and completely realistic strategy for a busy workweek in Robin Rescues Dinner. It’s as simple as planning three dishes in advance so that you’re prepared, no matter what the week brings! Here you’ll find 52 weeks of meals, each including three weeknight main dishes, heaps of suggestions for morphing one dish into another, a bounty of side dishes and desserts, and clever tips and techniques to speed up preparation time.
Robin pairs her practical know-how with delectable flavors in more than 350 brand-new recipes brought to life in 38 beautiful color photographs. Starting in January and ending in December, the recipes follow the seasons, with comforting cold-weather dishes in winter and summer plates that make the most of seasonal produce. With Robin Rescues Dinner, weeknight dinners have never been easier—or more delicious!
From Robin Rescues Dinner: Grilled Flank Steak with Blue Cheese Crumb Topping

This is a simple way to take an everyday steak over the top. Since it takes just a few minutes (and practically zero effort) to make the creamy-crunchy topping, think of this for your next dinner party.

Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
Cooking spray
1 flank steak (2 to 2 1/2 pounds), or 2 flank steaks (1 to 1 1/4 pounds each)
Salt and freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup seasoned dry bread crumbs
1/2 cup crumbled blue cheese
(Serves 4 (with leftovers for quesadillas))
Directions
1. Coat a stovetop grill pan or griddle with cooking spray and heat over medium-high heat. Season both sides of the steak with salt and pepper and add to the hot pan. Cook for 5 minutes per side for medium-rare. Remove the steak from the pan and let stand for 5 minutes.
2. Meanwhile, to make the crumb topping, heat the oil in a large skillet over medium heat. Add the garlic and cook for 2 to 3 minutes, until soft. Add the bread crumbs and cook for 2 minutes, or until golden brown. Add the blue cheese and cook for 1 to 2 minutes, until the cheese starts to melt and the mixture is crumbly.
3. Cut the steak crosswise, against the grain, into thin strips. Serve half of the steak with all of the blue cheese mixture sprinkled over the top. (Reserve the remaining steak for quesadillas.)
Quick Side Dish: Maple-Glazed Sweet Potatoes
Peel and cube 2 pounds sweet potatoes (2 to 3 medium) and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Transfer the potatoes to a large, rimmed baking sheet, in a single layer, and roast at 400 degrees F for 25 to 30 minutes, until tender. While still hot, toss the sweet potatoes with a mixture of 1/4 cup 100% pure maple syrup and 2 teaspoons Dijon mustard.
From Robin Rescues Dinner: Steak Quesadillas with Spinach and Caramelized Onions and Chunky Ranch Guacamole

We love quesadillas in our house, so I’m always creating a new version. This simple combination contains tortillas stuffed with steak, cheese, spinach, and caramelized onions. What takes them over the top is the guacamole on the side—an awesome (and ridiculously simple) blend of avocados, ranch dressing, lime juice, tomato, and cilantro.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
1 tablespoon olive oil
1 cup sliced yellow or red onion
1 tablespoon sugar
2 ripe avocados, pitted, peeled, and coarsely chopped
1/4 cup prepared ranch dressing
2 teaspoons fresh lime juice
1/2 cup diced ripe beefsteak or plum tomato
1 to 2 tablespoons chopped fresh cilantro, to taste
Salt and freshly ground black pepper
Cooking spray
4 8- to 10-inch flour tortillas
2 cups shredded Monterey Jack cheese
2 cups baby spinach leaves
Reserved cooked steak slices (or 3 to 4 cups sliced cooked steak or chicken)
(Serves 4)
Directions
1. Heat the oil in a large skillet over medium heat. Add the onion and sugar and cook for 7 to 8 minutes, until soft and golden brown.
2. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, ranch dressing, and lime juice. Mash with a fork until blended. Stir in the tomato and cilantro. Season to taste with salt and pepper. Set aside.
3. Coat a stovetop griddle or large skillet with cooking spray and heat over medium-high heat.
4. Arrange the tortillas on a flat surface. Top half of each tortilla with shredded cheese, spinach, reserved steak, and caramelized onions. Fold over the un-topped side, making a half moon. Place the quesadillas on the hot pan and cook for 2 to 3 minutes per side, until the tortillas are golden brown and the cheese melts.
5. Serve the quesadillas with the guacamole on the side.
More from Robin Rescues Dinner: 17 Pantry Pastas [PDF]

Lunch & dinner menus for every day of the week, 1969
Lunch & dinner menus for every day of the week, 1969
I like this cooking booklet because it's so big, the place settings look like they're right in front of you! I really like the '60's dishes & accessories too. By 'Abbot Labratories' (who say in the booklet that they make sucaryl), Montreal, Canada, 1969.
Tuesday, Lunch & dinner menus for every day of the week, 1969
Tuesday, Lunch & dinner menus for every day of the week, 1969
Open faced sandwich (cheese & veggies) and hawaiian pineapple shrimp boat in enormous cooking pamphlet:)
dinner menu for the week
Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table
Certified nutritionist Leanne Ely has a simple philosophy: “Make it and they will come.” Dinner, that is. Take-out, opening a can, or microwave fare shouldn’t pass for a nice, healthy meal–and nothing can replace a family’s time together. Believe it or not, preparing dinner can be a stress-free endeavor. Even your time in the supermarket can be cut in half!

Full of practical tips on simple, healthy meal planning, Saving Dinner is the ideal solution for today’s busy parents who would love to have their family sitting around the dinner table once again–sharing stories along with a nutritious meal. Efficiently divided by season, each section features six weeks of menus with delicious recipes, side dish suggestions, and an itemized grocery list that is organized by product (dairy, meat, produce) to make one-stop shopping a snap. Plus the book is packed with helpful hints and short cuts in the kitchen that make cooking easier and more fun.

From Big Basil Burgers and Salmon Carbonara to Crockpot Chili and Spicy Apricot Chicken, Saving Dinner will have your family coming back to the table–and back again for seconds!
Leanne Ely is considered the expert on family cooking and healthy eating. Between her popular “Heart of a Woman” radio show in Southern California and her weekly “Food for Thought” column on the ever-popular Flylady.net Web site, thousands of fans have already discovered Leanne’s secrets to easily prepared, well-balanced meals.