Meal Planning — Week starting 03 February 2013

5 Feb

The smoked fish chowder I made last week was hearty enough for supper, so I didn’t get around to preparing the Sofrito Baked Shrimp.  It’s so back on the menu  — I already have the ingredients laid in [Source: Canadian Living February 2012, page 118].

Fresh Veggie Lasagna

Fresh Veggie Lasagna

There was enough red Swiss Chard in the vegetable bin along with a tub of ricotta cheese (bought on sale a week ago) in the fridge to make the Chatelaine Fresh Veggie Lasagna [February 2013 issue , page 128].

Chickens fryers (about 3 lb whole chickens) were on sale, so I plan to roast mine— either Lemon Thyme Roast Chicken with traditional roast veggies or Caribbean Mango-Rum Chicken with rice and peas. Both recipes are found in Monda Rosenberg’s terrific soft-backed Chatelaine Food Express Quickies: Chicken cookbook [Maclean Hunter Publishing Ltd./Smith Sherman Books Inc., 2000].

I’ve been keen to try the Mango-basted chicken for some time. I’m hoping it will be a great counterpoint to Ottawa’s forecast low tomorrow of – 23 C. If you can’t escape to the south with a mid-winter vacation, try a taste of the tropics on your Savvy Supper plate.

What’s going to be on your plate this week?

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2 Responses to “Meal Planning — Week starting 03 February 2013”

  1. Vicki Delany February 8, 2013 at 2:38 pm #

    My local farmer just delivered a supply of pork. I’ve taken a shoulder roast aside to thaw, and will roast it tomorrow with navy beans. One of my favourite cold weather dishes.

    • Susan at Savvy Single Suppers February 8, 2013 at 3:31 pm #

      What will round out your meal, Vicki? Pork & navy beans often gain their flavour from what goes into the pot with it. Or on the side.

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