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
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=589721


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

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=780291

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.
http://www.ehow.com/how_2159328_asiago-cheese-bread.html

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
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701117

Dinner Diva Menu Week of 8/2

Sunday: Lasagna, french bread, salad


HEIDI'S EASY LASAGNA

1 lb. mild italian sausage, casings removed
32 oz. roasted red pepper pasta sauce (recipe follows)
1 1/2 c. water
2 c. (15 oz. container) Ricotta
3 c. (12 oz.) shredded Mozzarella
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna, uncooked

Brown meat in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients in a separate bowl, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 15 minutes before cutting for easier handling. 8 to 10 servings.
Lasagna will expand to fill empty spaces.

Roasted Red Pepper Pasta Sauce (makes enough for two recipes)
2 t. olive oil
1 onion, chopped
1/4 c. bottled minced garlic
(saute' above together, then add:)
1 cup dry red wine
2 T. sugar
2 T. chopped fresh basil
1 t. dried italian seasoning
1/2 t. black pepper
1 28 oz can crushed tomatoes
2 15 oz cans fire-roasted diced tomatoes
1 jar roasted red peppers, drained
1 can tomato paste

Simmer uncovered about 15 minutes, then stir in:

1/4 c. chopped fresh parsley

Use immediately or freeze for later.


Monday: Jerk-Spiced Shrimp, fruit salsa, cornbread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1911385

http://www.delregno.com/recipes/2008/03/quaker-easy-corn-bread.html

Tuesday: Grilled Ribeyes, steamed fresh green beans, baked sweet potatoes

Wednesday: shredded chicken bbq sandwiches, fresh spinach salad

Thursday: leftovers

Friday: Crab Salad with Avocado and Tomatoes, grilled garlic bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1875502

Saturday: Pizza or leftovers

Dinner Diva Menu Week of 7/26

Sunday: Grilled Pork Chops, Grilled Tomatoes, corn on the cob, baked beans

I like to buy boneless thick-cut pork chops, season only with salt and pepper, then grill. Result is tender, juicy, flavorful meat. YUM!

I can't resist this picture of the grilled tomatoes. I simply HAVE to have them! http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257441

Monday: grilled orange roughy, steamed green beans, boxed wheat pilaf

Tuesday: breakfast for dinner: blueberry pancakes, fresh fruit, bacon

Blueberries are in season! And they're SO YUMMY!

I discovered that I can add protein powder (from whey) and wheat germ to my pancake mix, and my kids GOBBLE them up. This is a one-dish meal, in that all food groups are represented in each bite (my favorite kind of meal, especially for kids). If you do add the protein powder, the bacon is just a bonus...not necessary to complete the meal.

Wednesday: Sweet Orange Salmon, steamed brown rice, steamed edamame

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054902

Thursday: Sun-Dried Tomato Chicken, steamed broccoli with black beans and parmesan, pillsbury crescent rolls

For the broccoli, combine 2 cups broccoli florets, 1 cup black beans (drained and rinsed), and a cup of water in a microwave safe dish. Microwave on high 5-6 minutes or until broccoli is tender-crisp. Drain. Sprinkle with freshly grated parmesan cheese just before serving.

Friday: grilled steaks, baked sweet potatoes, salad

Saturday: pizza, leftovers, or out to eat

Dinner Diva Menu Week of 7/18

Sunday: Chicken Ceasar Salad (so simple, in fact, it comes from real simple magazine!)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1044814

Homemade Croutons:

I often bake bread, but homemade bread doesn't last long. I take the leftovers and grind them up in my food processor for fresh breadcrumbs, which I freeze, or I cube them and make my own croutons, which I also freeze. Homemade croutons are healthier than storebought because you can control the amount of fat and sodium that go into them. They're also, obviously, cheaper, and more environmentally friendly because they don't require as much packaging or fuel to ship them from factory to store and from store to your home. Plus they're really yummy!

Cube day old bread. Drizzle with olive oil and toss to coat. Dust with garlic powder. Bake at 350 for 15 minutes or until golden. Cool.



Monday: Carne Esada, pico de gallo, whole wheat tortillas


http://simplyrecipes.com/recipes/carne_asada/


Tuesday: Chicken Caesar Wraps (use leftovers from Sunday)



Wednesday: Cheesy Tuna Noodle Casserole, Pillsbury Biscuits


http://www.kraftfoods.com/kf/recipes/cheesy-tuna-noodle-casserole-75570.aspx

Thursday: Leftovers

Friday: Teriyaki-Ginger Pork Tenderloin, rice, commercial cheese rangoons

1 1lb pork tenderloin

cooking spray

1 1/2 T. teriyaki sauce

1 1/2 t. cornstarch

1 15 oz can pineapple chunks in own juice

Trim fat from pork. Slice tenderloin into 1/2 inch thick slices; flatten slices with palm of hand. Coat a large nonstick skillet with cooking spray; place over med-high heat until hot. Add pork, and cook 3 min on each side or until browned.

Combine teriyaki sauce and remaining 3 ingredients, stirring well. Add to pork in skillet. Bring to a boil; reduce heat, and simmer 3 minutes.

Put pork on a bed of rice on each plate. Spoon sauce over pork.

Saturday: homemade deep dish pizza, salad, breadsticks (storebought, canned, or homemade)

http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-italian-sausage-and-pepper-deep-dish-pizza-recipe/index.html

Vegetarians, I'm sorry I didn't include you this week, but feel free to substitute tofu for the chicken in the Chicken Caesar Salad and in the wraps, and also Pizza is easy to make vegetarian.

Dinner Diva Menu Week of 7/12

Sunday: Chicken and Sausage Jambalaya I didn't make from last week's menu

Monday: Pan-Seared Shrimp Po' Boys, carrot and cabbage slaw
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906355

Combine 4 cups shredded green cabbage and 1 cup shredded carrot in large bowl. Combine 3 T. reduced fat mayo, 1 T. cider vinegar, and 1/4 t. celery seeds in a small bowl. Add mayo mixture to cabbage mixture; stir well.

Tuesday: leftovers

Wednesday (Vegetarian): Bow Ties with Tomatoes, Feta, and Balsamic Dressing
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906376

Thursday: Bison burgers, homefries, marinated cukes and toms

(email me for a great homemade hamburger bun recipe!)

Homefries: Oven to 400. french fry cut or wedge several potatoes (I use one and a half potatoes per person) and combine the cut potatoes with 1/3 cup vegetable oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a zip top bag. Shake bag to coat fries evenly. Spread fries out in a single layer on baking sheet and bake at 400 for about an hour, turning every 15 minutes. Serve with ketchup.

Chili-cheese fries: make as directed above, adding 1 t. chili powder to the bag. When fries come out of the oven and are still hot, sprinkle generously with shredded cheddar or mexican blend cheese.

Marinated Cukes and Toms:

1 english cucumber, thinly sliced
1-2 ripe tomatoes, thinly sliced
1 cup light italian dressing, or light olive oil vinaigrette
freshly ground black pepper, if desired

Combine vegetables and dressing in zip top bag. Chill several hours. Serve with fresh ground black pepper, if desired.

* feta cheese is also delicious sprinkled on top of these!

Friday (vegetarian): spaghetti, garlic bread, salad

Saturday: pizza or leftovers (try spaghetti sandwiches!)

Dinner Diva Menu Week of 7/5

I trust everyone had a gorgeous Fourth of July to celebrate. I'm still on a marvelous vacation in the northwest Wisconsin woods, and am writing this week's menu from here. I've been completely spoiled here, and my meals have been planned, prepared, and served to me each day. I have an aunt who aptly calls this "Pampered in the Pines." But with all this pampering, I've kind of gotten out of the habit of planning and preparing meals. Here's to a week of transition!

Sunday: Breaded Fish, cole slaw, roasted potato wedges

My mom's cooking tonight (amen!) but here's a good fish recipe if you want one:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=348348

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

Potato wedges: Preheat oven to 400. Cut several small potatoes (I use 1 1/2 potatoes for each person I'm serving) into wedges (8 wedges per potato). Combine wedges, 1/3 cup vegetable oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large zip-top plastic bag. Bake at 400 degrees for about an hour, stirring every 15 minutes.

Monday (vegetarian): Artichoke Pizzas with Lemony Green Bean salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1827571
We'll be on the road tonight, at the mercy of what is convenient at the time...but this looked really good for a vegetarian meal!

Tuesday: On the road again tonight, but try this one if you'll be cooking: Asian Shrimp and Chickpea salad:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1732665

Wednesday: Baby Back Ribs, corn on the cob, roasted applesauce, asiago cheese bread http://www.myrecipes.com/recipes/calendar/0,30311,1728659_1736204,00.html?viewdate=06_29_2009&iid=edit-grill-062909&PromKey=XET

http://heart-healthy-cooking.suite101.com/article.cfm/chunky_applesauce

http://www.ehow.com/how_2159328_asiago-cheese-bread.html

Thursday (vegetarian) Yay! Going out with best friend Angie tonight (haven't seen her in about a year). If you're stuck at home, try this quick and easy pasta dish:

Italian Ravioli Casserole

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521855

Friday: 1-2-3 Jambalaya
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257859

Saturday: Leftovers or Pizza

Dinner Diva Menu Week of 6/21

Happy Fathers' Day, to all who are fathers and who have fathers. I guess that covers everybody. (wink wink) See previous post for a yummy fathers' day menu. This week is going to be a busy one for us, so I probably won't cook much, but I'm happy to provide a delicious menu for those who want one:

Monday: Grilled Pork Chops, cornbread, steamed green beans

I buy the thick-cut, boneless skinless pork chops from Sam's. If you can find them, the ones that are over an inch thick are the best for grilling, as they retain their tenderness and juiciness. I season only with salt and pepper...they taste fantastic!

For the cornbread, I buy the white cornmeal from Quaker, and follow the directions on the box for easy cornbread. Ask if you'd like the recipe. It's the best we've ever had. Try it with farmer's market honey or pure maple syrup. mmmmm.

Tuesday: we'll be hosting a birthday party Tuesday night for an almost 7 year old! So our meal will be, um, chips, fruit salad, peanut butter and jelly with the crusts cut off, and cake. For those whose tastes are more sophisticated, I suggest:

tortellini (refrigerated, such as Digiorno), garlic bread, salad

Wednesday: ZADEN's 7th BIRTHDAY! I can't believe my firstborn will be 7. In honor of his birthday, I'm posting all his favorite recipes:

Breakfast: pumpkin chocolate chip pancakes, fresh fruit, juice OR fruit smoothie and a granola bar

Pumpkin Chocolate Chip Pancakes
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups 2 percent milk
1 cup canned pumpkin (NOT pumpkin pie filling)
1/4 cup (1/2 stick) butter, melted
1 cup semisweet or dark chocolate chips

Sift together the flour, sugar, baking powder, salt and cinnamon in a large bowl. Whisk the eggs in a medium bowl. Whisk in the milk, pumpkin and melted butter until blended. Add the pumpkin mixture to the dry ingredients, stirring just until blended. Stir in the chocolate chips. Ladle the batter onto a hot buttered griddle and cook until golden brown on both sides.

TIP: since it calls for 1 cup pumpkin, and 1 can is 14 oz, I usually double the batch and use 1 full can and double all the other ingredients. It's not exact, but it's not wasteful either. If I make a single batch I freeze the leftover pumpkin for later.

SMOOTHIE RECIPE:

Every smoothie is different, but I always start with the same base:

1 cup vanilla lowfat yogurt (I use Stonyfield Farm organic)
1/2 cup milk (organic, 2 percent)
1 Tablespoon flax oil

Zaden likes Strawberry-banana:

add to the base:
1 ripe banana
1 cup frozen unsweetened strawberries

Blend all ingredients until smooth. Pour leftover smoothie into popsicle molds for smoothie pops.

He also likes Chocolate-peanut butter:

add to the base:
1 envelope carnation instant breakfast, chocolate flavored
1/3 cup natural peanut butter

blend until smooth.

Lunch: Zaden's favorite is ham and cheese lunchables. :)

Dinner: chicken nuggets, broccoli, pillsbury buttermilk biscuits with honey

http://www.cdkitchen.com/recipes/recs/471/BakedChickenNuggets61850.shtml

Thursday: we'll be in Missouri this night, not sure what we'll eat. My suggestion:
Mom's Enchiladas (this recipe is from the Eating For Life cookbook, and is my all-time favorite enchilada recipe):

4 chicken breasts, boneless-skinless
4 green onions, sliced
2 T. fresh cilantro, chopped
1 jalepeno, seeded and minced
3 10 oz cans green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups shredded lettuce
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 2 oz can ripe olives, sliced

Preheat oven to 350. Coat 9X13 inch pan with cooking spray.

Place chicken breasts in a large pot and cover wtih water. Boil 15 minutes or until no longer pink in center. Drain and let cool slightly. Shred cooked chicken with 2 forks, set aside.

Lightly coat a large nonstick skillet with cooking spray and place over med-high heat. Add green onion, jalepno, and cilantro; saute' for 2 minutes. Add shredded chicken and 1 can enchilada sauce. COok, stirring occasionally, about 5 minutes or until heated through.

Pour the remaining two cans ench. sauce in a med. bowl and microwave until warm, about 2 minutes. Dip each tortilla into the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared pan.

Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

Divde lettuce onto four plates and place 2 enchiladas on top. top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy.

Friday: will be in Wisconsin tonight with family and extended family. Here is my suggestion for a meal, though I personally won't be cooking!:

Blackened Tilapia, red beans and red beans and rice, steamed pea pods. I've never made this, but I got the idea from my friend Cori's blog. If I were to cook it I'd use this recipe for the seasoning on the tilapia:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=614040

Rub above seasoning on both sides of the tilapia fillets. Grill on an indoor grill or in a grill basket on an outdoor grill.

then I'd make some pre packaged version of red beans and rice, and I'd serve it with a fresh salad.

Saturday: as always, saturday is my night off. Go out, serve leftovers, or have a frozen pizza
tonight!


Sunday: I owe you a vegetarian menu: I've been waiting for my home-grown basil to be ready before I posted this one...I think it's ready!

Caprese Melts, creamy herbed mashed potatoes, fresh salad (try a bag of Italian blend if you're looking to simplify!)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=659346
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549812
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=659346