Saturday, November 15, 2008

Dinner Diva Menu week of 11/16

Dinner Diva Menu week of 11/16

Sunday: Beef and Barley Soup (from Eating For Life Cookbook), french bread (note, make the rice for Monday's meal tonight while you've got stuff on the stove anyway and then put it in fridge so it will be cold for fried rice tomorrow.)

1 Tablespoon olive oil
1 1/2 pounds top sirloin, cut into 1 inch cubes
4 cups beef broth
1 cup water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves minced garlic
1/2 cup pearl barley
1 bay leaf
10 oz frozen green beans
1 14.5 oz can diced tomatoes
10 oz frozen green peas

Heat olive oil over med heat in a large pot. Add beef cubes and cook for about 8 minutes, stirring occasionally until beef is browned on all sides.

Sitr in beef broth and next 9 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.

Stir in green beans and remaining 2 ingredients. Simmer, covered, until meat and vegetables are tender, about 15 minutes. Remove bay leaf.

Yeild: 6 2 cup servings

Monday: Chicken Fried Rice, commercial egg rolls

Tuesday: Glazed Salmon, Roasted Onion Potatoes, Fresh Spinach Salad

Wednesday: leftovers

Thursday: Breakfast for Dinner!!!! Ham and Swiss Omelette Roll, Homemade Cinnamon Rolls (or use Pillsbury for a shortcut), fresh melon slices, kiwi, and berries

(This is easier than it sounds, really! I use either 4 oz sour cream or 4 oz plain nonfat yogurt instead of the cream cheese, and I use 6 eggs and 1 1/2 cups egg substitute instead of all 12 eggs. I also look for lowfat swiss cheese and I use lean deli ham or canadian bacon. After it's all rolled up, I lay 3 or 4 triangles of swiss over the hot roll, then sprinkle with sliced green onions. It's very pretty! Cut into wedges to serve.)

Friday: Spaghetti, meatballs, salad, fresh bread

If you've ever wanted to make your own spaghetti sauce but thought it was too involved, try this recipe. It's quick and easy, and delicious, not to mention much less expensive than bottled.

Saturday: Pizza night!

Sunday, November 9, 2008

Dinner Diva menu week of 11/9

Sunday: Beef-Broccoli Lo Mein, egg rolls, fortune cookies

Monday: Grilled Orange Roughy, steamed brown rice, salad

Tuesday: Vegetable Soup, fresh bread

Vegetable Soup (from Beachbody's P90X Nutrition Guide):
10 cups chicken broth
4 red potatoes, cut into 1 inch cubes
4 onions, quartered
1 cup carrots, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 oz tomato sauce
2 cloves garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
dash black pepper

In large stockpot, combine broth and next 4 ingredients. Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender, about 30 minutes.

Add the Zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes or until the zucchini is just tender. Season to taste with black pepper and serve.

If desired, add protein powder just before serving.

Yield 18 1 cup servings.

Wednesday: grilled salmon, steamed broccoli, Wheat Pilaf (boxed)

Thursday: Creamy Chicken and Rice Casserole

Friday: grilled steak topped with sauteed mushrooms, baked sweet potatoes, salad

Saturday: (my cheat day) pizza, fresh carrots