Easy Entrees Menu Planner
Make meal planning even easier with this
week's worth of menus.
It's easy to mix and match Cooking for 2 recipes by using the Recipe Index in the magazines or by clicking on the various categories on our new home page.
To make meal planning even easier, the Cooking for 2 staff has created a week's worth of flavorful menus using the seven main dishes found in the "Easy Everyday Entrees" section of the Summer 2009 issue.
We've matched up the entrees with sides and desserts from the current and past issues.
A Week's Worth of Menus:
Maple & Blue Cheese Steak
Maple & Blue Cheese Steak is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak.
—Susan Jerrott, Bedford, Nova Scotia
Crunchy cashews, tender chicken, celery and mushrooms make a filling and easy to prepare stir fry. Cashew Chicken is a big hit with my wife and me.
—Richard W. Borchers, Wauwatosa, Wisconsin
Dilled Chicken and Asparagus
If a delicious chicken and rice entrée is what you're looking for, look no further than this Dilled Chicken and Asparagus recipe. This mild herb-flavored rice dish with tender asparagus is the answer.
—Mary Ann Marino, West Pittsburg, Pennsylvania
Polynesian Sausage Kabobs
Here's a meal on a skewer with a unique twist. Pineapple, cantaloupe and peppers complement the sausage perfectly. I frequently fire up the grill for these simple Polynesian Sausage Kabobs in summer.
—Patricia Eggemeyer, Ellis Grove, Illinois
If you like stuffed fish, this Shrimp-Stuffed Sole recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that's equally good.
—Robert Bishop, Lexington, Kentucky
Penne with Veggies 'n' Black Beans
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty Penne with Veggies 'n' Black Beans dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce.
—Vickie Spoerle, Indianapolis, Indiana