Wednesday, August 5, 2009

Dinner Diva Menu Week of 8/9

August already, and many of my friends' children have begun school. Mine will start soon, maybe this week, their first year as homeschoolers. I'm nervous about beginning a new adventure, but I know that our time together will strengthen our bonds, bring our family closer, bring us closer to God, and enrich our lives through trials, tribulations, joys and celebrations. A family that learns together stays together! I trust this is the right decision for us, and that God will lead the way.

Sunday: We're spending the day on the boat today! I needed a recipe that will travel, and can be served cold. This one was in my inbox today, and I think we'll try it! I always try to make at least one new recipe a week. For sides, I'll likely serve chips and dip.

Chicken Strawberry Salad

Monday (vegetarian): Tri-Colored Tortellini, homemade pasta sauce, french bread, fresh salad

I got the tortellini from Sam's, and the kids just love it! It goes together quickly and is nothing short of satisfying.

For the sauce:
Quick and Easy Pasta Sauce
1 T. Olive Oil
1 onion, finely chopped
4 cloves garlic, minced, or 4 t. bottled minced garlic

Sautee above together until onion is tender, then add:
1 can tomato paste
1 14.5 oz can diced tomatoes (I use fire-roasted)
1 14.5 oz can crushed tomatoes
1/4 c. red wine
1/2 t. italian seasoning

Tuesday: Grilled pork tenderloin, baked sweet potatoes, sautee'd zucchini

For the zucchini, I spray a fry pan with cooking spray, then add about a teaspoon of butter. I heat that on medium heat until hot, then add 3-4 zucchini that have been cut to bite sized pieces. I sprinkle with salt and pepper, and sautee' over med heat for several minutes, stirring frequently.

Wednesday: Meal Swap Night, my night to cook:

Pan-Roasted Chicken with Lemon-Garlic Green Beans, asiago breadsticks

Asiago Breadsticks:
I use this recipe for asiago cheese bread, but instead of shaping into a round disk, I shape into breadsticks, then put the olive oil and cheese on.

Thursday: leftovers or out to eat

Friday: Meal Swap day, Kary's turn to cook. If you're not swapping, serve:

hamburgers, home fries, corn on the cob, coleslaw

(For vegetarians, try portobello mushroom burgers in place of beef patties)

coleslaw: combine 1 12 oz bag of coleslaw, 1/2 bottle marzetti's light coleslaw dressing, and 1/4 teaspoon celery seeds

Saturday: another day on the boat, another cold but summer-perfect recipe (also new to me):
Tropical Chopped Salad with Shrimp