Thursday, October 22, 2009

Dinner Diva Menu Week of 10/25

The last week of October already! I can't believe how fast it went. I had an unusually brilliant idea and checked out some cookbooks from the library. There are some new recipes I'm eager to try. I'm definitely going to be doing more of that! I love cookbooks. I love food pictures. But, I can't own any more cookbooks because there's no room on the cookbook shelf.

Sunday: (Here's a new one!) Roasted Red Pepper-Caesar Tortelloni

1 9oz package refrigerated tortelloni or tortellini
1 cup bottled caesar dressing (we like Ken's Steakhouse Lite Caesar)
1/2 t. grated lemon rind
2 t. lemon juice
1/2 t. dijon mustard
1/4 t. pepper
1/2 C. jarred roasted red bell peppers, cut into thin strips
1 C. frozen broccoli florets, thawed
3/4 C. caesar style croutons
1 1/2 C. shredded or chopped roasted chicken breast (optional)

Cook pasta according to directions onpackage. While pasta is cooking, microwave broccoli for 1.5 minutes on high with a little water. Drain broccoli; keep warm. Combine dressing, lemon rind, lemon juice, mustard, and pepper in microwave safe bowl. Microwave at medium 45 sec to 1 minute, stirring after 30 seconds.

Combine hot cooked, drained pasta and red pepper strips and broccoli in a large bowl. Pour dressing mixture evenly over pasta mixture, tossing to coat. Divide mixture evenly among 4 serving bowls. Top with croutons.

Monday: Meal Swap Night, Kary's turn to cook

Tuesday: reheating a frozen meal tonight

Wednesday: Meal Swap Night, my night to cook: Beef Stir Fry, Rice, cheese rangoons

Thursday: breakfast for dinner...pumpkin waffles, fresh fruit, turkey bacon (Omit bacon for a vegetarian meal) This one looks really good, but uses uncommon ingredients. this one is simpler, but I might add some protein powder and wheat germ (or use some whole wheat flour in place of the all purpose)

Friday: grilled salmon, steamed edamame, baked potatoes

Saturday: pizza night

Sunday, October 18, 2009

Dinner Diva Menu Week of 10/18

Our potroast from last week was good, and plentiful, so tonight we're eating the leftovers. I'm excited to be resuming my fresh meal swap this week--we had skipped it last week due to my company being in town and my partner being out of town. I really enjoy cooking on my night to cook, and I really enjoy my nights off when it's Kary's turn. I hope she feels the same! We've got a good thing going here!

Sunday: leftovers

Monday: Meal Swap night, Kary's turn to cook

Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)

Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper

Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.

Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.

Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread

Recipes to come!

Thursday: our baseball's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.

Friday: Leftovers again!

Saturday: homemade deep dish pizza, carrots and celery with ranch