We're vacationing this week in the gorgeous town of Estes Park, Colorado. While we're enjoying the snow, the views, and the crisp, clean air, I don't plan on doing much cooking. But, I can offer some suggestions for a week's worth of meals:
Sunday: Nachos Grande
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640251
Monday: Italian Vegetable Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222962
(Feel free to substitute your choice of actual meat for the tofu, or go for it! I'm sure it will be good. Try ground bison or ground chicken for a change.)
Tuesday: Thai Beef Rolls, sauteed Zucchini
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197243
Wednesday: Chicken and Broccoli Pockets
http://www.cooks.com/rec/view/0,1739,152178-230192,00.html
Thursday: Grilled Orange Roughy, commercial rice pilaf (such as Uncle Bens), commercial sweet potato fries (from the freezer)
Friday: BBQ chicken breasts, corn muffins, broccoli cole slaw (bagged, from the produce section)
Cornbread - from Quaker Corn Meal box
1 1/4 cups flour
3/4 cup corn meal (fine polenta) (I use white corn meal, and the bread is fantastic..not dry and crumbly, but moist and sweet...top it with pure maple syrup or honey for extra sweetness)
1/4 cup sugar
2 t baking powder
1/2 t salt (optional)
1 cup skim milk
1/4 cup oil
2 egg whites or 1 egg, beaten Heat oven to 400F. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm. 9 servings.
Saturday: Take-Out, Pizza, Out to Eat, or leftovers
Sunday, February 8, 2009
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