Friday, June 12, 2009

Dinner Diva Menu Week of 6/14

I can't believe we're halfway through June already. I know it's oversaid, but where does the time go??? We're really enjoying our summer though, and spending many hours by the community pool. It feels wasteful and indulgent, spending all that time being unproductive. But staying inside feels wasteful of the sunshine, which is a divine gift in itself. Hopefully we're finding a balance, and maybe, just maybe, my chores can wait. The theme of the week is dinner to go (so we can stay at the pool well into the evening). Our pool clubhouse has a full kitchen, so I can assemble at home and bake there. It's wonderful!

Sunday: blackened chicken salad (ooh we love this one, but it's spicy, so I'll do plain grilled chicken breasts on a bed of romaine for the kids), pillsbury crescent rolls

Monday: Meditteranean Tuna Wrap (a new recipe), Strawberry Soup (also new), chips:

Tuesday: Beef-Broccoli Lo Mein, steamed rice, commercial egg rolls

Wednesday:Meatball Subs, pasta salad, potato chips

(I have some meatballs in the freezer that I want to use, but here is a recipe if you need it:)

Thursday (vegetarian): Eggplant Parmesan (this is new for me!), french bread, italian salad

Friday: Impossibly Easy Chicken and Broccoli pie (yes even I like bisquick recipes sometimes!

Saturday: Pizza

Sunday (Father's Day): Grilled Chicken Fajita Pizza, fresh salad, chocolate cream pie

For the pizza, I'm trying something new. I'm actually combining several recipes.

1 tb Olive oil or oil

2 boneless skinless chicken breasts, cut into 2x1/2-inch strips

1 1/2 ts Chili powder

3/4 ts Salt

1/2 ts Garlic powder

1 c Thinly sliced onions

1/2 C. each Green and red bell pepper strips (2x1/4-inch)

Olive oil

1 large or 2 small Biboli prepared pizza crusts (or homemade dough)

1/2 c Mild salsa or picante sauce

8 oz Monterey Jack cheese, shredded

Combine first 7 ingredients in a large zip top plastic bag. Refrigerate several hours.

Preheat the grill. Dump the contents of the bag into a grill basket coated with cooking spray. Stir. Close the grill cover. Grill 8-10 minutes or until chicken is done and peppers and onions are tender-crisp. Keep warm. Brush olive oil over one side of each biboli crust. Turn grill temp down to medium-low. Place the crust directly on the grill rack and close the grill. Cook the bare crust 2 minutes. Brush top side with olive oil, then flip it over. Place the meat mixture onto the crust. Top with salsa and cheese. Close the grill cover and grill 2 minutes or until cheese melts. Serve with sour cream, black olives, and fresh chopped cilantro if desired.

Pie (This is my husband's favorite pie):

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