Monday, April 11, 2011

Old and New

This week I'm making some old favorites, ones I haven't made in awhile, along with some new ones that we can try. I suppose that is my way of transitioning fully into Spring.

Monday: Omelettes, Fresh Fruit Medley, Yogurt and Kashi

Our fresh fruit medley contained diced kiwi and sectioned mandarin oranges.

I use Kashi GoLean Crunch as a topping for SO good! (and I can subscribe to it on Amazon cheaper than I can buy it at the commissary!)

Tuesday: Lemon Pepper Shrimp Scampi over Whole Wheat Orzo, fresh French Bread, Spring Greens salad

I've made this a few times and it is a superb meal. It's better than eating out, except, of course, the dishes.

Wednesday: Grilled Chicken Quesadillas, Mexi-Zesty Salad

Mexi-Zesty Salad

1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed and drained
1 cup salsa, any heat
1 head romaine lettuce, finely sliced into shreds

Mix first three ingredients until well combined. Arrange shredded romaine onto plates, and top with black bean mixture. Serve cold.

Thursday: Balsamic-Plum Glazed Pork Chops, Whole Wheat Pilaf, Steamed Green Beans

Honestly? I don't want to buy a whole jar of plum preserves, even if I could find it, just for this recipe. I plan to substitute something we already have, like raspberry or blackberry All Fruit. I'm going to make Whole Wheat Pilaf straight from the box (my family likes Near East brand). I buy frozen green beans and I steam them in a micro-cooker from Pampered Chef.

Friday: Kalua Pork Sandwiches, Colsen-Slaw, Baked Beans

This recipe was posted on Viking Range's Facebook page this week, and I couldn't resist making it!

"Colsen-Slaw" is a nickname we've given coleslaw, because our youngest son Colsen loves it so much!

Baked beans, in my house, are served hot from the can! Not something I make from scratch, even though my grandma's beans are the best beans East of the Mississippi. (She won't give me the recipe...probably because there isn't one. She's that good.)

  • 4 cups packaged cabbage-and-carrot coleslaw
  • 1 granny smith apple, peeled, cored and diced
  • 3 tablespoons fat-free mayonnaise
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon celery seeds
  • 1 1/2 teaspoons cider vinegar
  • 1/8 teaspoon salt
Combine coleslaw mix and apple and set aside. Combine remaining ingredients. Add dressing to veggies and mix well. Serve immediately or refrigerate until serving.

Saturday: Quick Pizza Margherita, Salad

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