Saturday, February 21, 2009

Dinner Diva Menu Week of 2/22

It's national clean-out-the-freezer week. (Isn't it?) Well, even if it isn't a national movement yet, ours needs it. I have to make room for our next freezer meal swap. Like a cookie exchange, I and several of my neighbors exchange pre-made, frozen meals. It was a success last month, our first try, and we plan to have monthly exchanges. It's a nice break, to grab something from the freezer and set the oven up for delay baking. Our family gets a homemade meal without mom's effort! (well, with less effort anyway!) Have I mentioned how much I love our neighborhood? Well, I do. Even if at this precise moment I'm mad at Oklahoma.

Sunday: Shrimp and Grits casserole

Monday: Tomato-Cheese Ravioli Soup

Tuesday: Onion-Smothered Pork Tenderloin


Chicken Enchiladas


hamburgers, garlic-smashed potatoes, steamed broccoli

Friday: Raspberry-Balsamic Glazed Chicken, wheat pilaf (such as Near East), salad

Saturday: Pizza Night

Sunday, February 15, 2009

Dinner Diva Menu Week of 2/15

I'm back and ready to get cooking! I've got some yummy meals planned for us this week.

Sunday: Chicken Enchiladas

Monday: Crab Cakes, Twice-Baked Potatoes, Steamed Green Beans (make extra crab cakes for Wednesday)

Tuesday: Grilled Pork Chops, homemade applesauce, steamed peapods, commercial rice mix (such as uncle bens)

Wednesday: Meal Swap Day, Jen's turn to cook (Or serve Crab Cake Sandwiches...Reheat the crab cakes in the oven at 350. Place on whole wheat hamburger buns with lettuce, tomato, and chili sauce.) Commercial French Fries or Onion Rings (such as Ore Rida) would be a good side.

Thursday: Spaghetti, salad, garlic bread

The best spaghetti sauce ever:

add ground beef or turkey for added protein, and serve over whole wheat noodles. Make your own garlic bread by slicing a loaf of french bread in half lengthwise, spread with butter or fat free plain yogurt, and sprinkle with garlic powder. Broil until toasted and golden.

Friday: Chicken Fajitas (I use pre seasoned fajita meat by John Soules, and cook it with sliced peppers and onions. Serve it on tortillas with cheddar, pico de gallo, and sour cream.)

Saturday: Pizza night