Monday, May 3, 2010


Each year on May first, I think MAY? As in, MAY we please have April back because I'm not ready for MAY!

Sunday: grilled steaks, steamed broccoli, baked potatoes

Nothing fancy here, just your good ole' meat-n-potatoes!

Monday: Grilled Salmon, fresh salad, homemade bread

For the salmon, I sprinkle it generously with lemon pepper seasoning (actually my favorite is the Citrus-Basil rub from Pampered Chef), and place it in a greased fish basket. Grill over med heat about 8 minutes, or until opaque and flakes easily.

Tuesday: Cavatappi with Spinach, Beans, and Asiago

This is by request from my 6 year old. Why not? It's easy, it's cheap, and it's healthy! It's a one dish wonder (all food groups met with one entree') so I don't serve any sides with it. Crusty french bread or garlic breadsticks would be good with it though, or maybe fresh sliced tomatoes if you can find ripe ones.

Wednesday: Jambalaya, fruit salad

This is an easy dish, and I make it with either pasta (orzo or penne, macaroni would work in a pinch also) or rice interchangeably. Since it's pasta on Tuesday, I might go with rice!

Thursday: Grilled Chicken breasts, sautee'd zucchini and yellow squash medley, baked sweet potatoes

For a variation on an old standby, try making a tangy glaze for the chicken:

3 Tablespoons fruit preserves (apricot or raspberry are my favorites, but cherry, blackberry, or even marmalade would work too)
2 T. red wine vinegar
1 1/2 T. olive oil
1 garlic clove, minced

Combine above ingredients and use the mixture to baste chicken frequently while it is on the grill.

Friday: beer-battered fish, corn bread, raw veggie tray

My dad gave me some fresh caught fish, and I'm inspired to have a Friday Fish Fry (without the frying of course).

My favorite cornbread recipe is from the Quaker White Corn Meal box:

Easy Corn Bread
1 1/4 c. flour
3/4 c. cornmeal
1/4 cup sugar
2 t. baking powder
1/2 t. salt (optional, I omit it)
1 c. skim milk
1/4 c. vegetable oil
1 egg, beaten (or 2 egg whites, beaten)

Heat oven to 400. Grease 8 or 9 inch pan. (I use a 10 inch cast iron skillet.)

Combine dry ingredients. Stir in milk, oil, and egg, mixing just iuntil dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

My husband likes this with maple syrup, my kids like it with honey.

Saturday: Grilled Pepper, Onion, and Sausage Calzones, spinach salad

I thought I'd try making these for our neighborhood meal swap. To freeze, follow the steps until the baking. Bake at 500 for just half the time, then cool, wrap tightly, and freeze. When ready to reheat, thaw completely, unwrap (let them thaw wrapped to avoid condensation on the dough), and finish baking at 500 for the other half the time.