A long hiatus from Dinner Diva! We have been eating, I promise, and I've even been planning and cooking. I just haven't been blogging. Speaking of eating, I have 47 pounds of Easter Candy to give away before I turn it into 97 pounds of excess Diva. Any takers?
Sunday: Grilled Steaks, Marinated Tomato Salad, Roasted Potato Wedges, and Chocolate-Covered Strawberries
Marinated Tomato Salad:
3 Cups tomatoes (yellow and red cherry work best)
1/2 cup diced red onion
1 english cucumber, diced
1 C. Olive Oil Vinaigrette (any brand)
3 T. feta cheese
Mix tomatoes, onions, and cucumber with the vinaigrette. Marinade several hours in refrigerator. When ready to serve, transfer to a serving dish and sprinkle with feta cheese.
Monday: Sweet Orange Salmon, Garlic-Roasted Asparagus, Brown Rice Pilaf
Tuesday: Flank Steak and Asparagus Stir Fry, rice
Wednesday: leftovers or frozen entree from meal swap
Thursday: Chicken Nuggets, Steamed Corn
Friday: Spaghetti, bread, salad
Saturday: Pizza Night
Tuesday, April 13, 2010
Saturday, March 20, 2010
Back In The Saddle Again...
I've been given the green light to use my left hand again, but only a little and only if it's comfortable, which not much is. So with the (limited) use of my left hand, and the opening of the farmers' market, I fully intend to reclaim my kitchen and prepare most of this week's meals myself. I've been absolutely spoiled by my neighbors and friends, and by my doting husband, who tries really hard but doesn't know where anything goes, and while I'm extremely grateful, I'm ready to take care of my family again!
Monday: Beef and Barley Soup, Whole Wheat Crackers
Did I mention that it snowed here this weekend? Well, that put me in the mood for soup, and since I haven't made this one yet this winter, it sounded really good. It's a breeze to throw together, and tastes great. Don't tell anyone that it's healthy; they'll never know!
Beef and Barley Soup
1T. olive oil
1.5 lbs sirloin steak, cut into 1 inch cubes
4 C beef broth
1 C water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves garlic, minced
1/2 c. pearl barley
1 bay leaf
10 oz frozen green beans
1 can diced tomatoes
10 oz frozen peas
In large pot, warm the olive oil. Add beef cubes, and cook about 8 min, or until browned on all sides.
Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Reduce heat to low, and simmer for 45 minutes.
Stir in green beans, tomatoes, and peas. Simmer, covered, until meat and veg are tender, about 15 more minutes. Remove bay leaf.
6 servings of 2 cups each. From Eating For Life
Tuesday: Shrimp Stir Fry, Rice, Egg Rolls
Wednesday: Pasta Primavera, Crusty French Bread
At physical therapy this week, I was browsing a Family Circle magazine. Regular readers know I don't venture much beyond Cooking Light, but in FC, there was this fabulous-looking recipe for Pasta Primavera that I just have to make! I think I can, I think I can....
Thursday: Leftovers
Friday (vegetarian): Black Bean Burgers with Mango Salsa
No I can't chop. Yes I can use a food processor!
Saturday: Pizza Night
Sunday (vegetarian): South of The Border Hashbrown Bake, fresh fruit salad
Breakfast for dinner? ALWAYS good!
Monday: Beef and Barley Soup, Whole Wheat Crackers
Did I mention that it snowed here this weekend? Well, that put me in the mood for soup, and since I haven't made this one yet this winter, it sounded really good. It's a breeze to throw together, and tastes great. Don't tell anyone that it's healthy; they'll never know!
Beef and Barley Soup
1T. olive oil
1.5 lbs sirloin steak, cut into 1 inch cubes
4 C beef broth
1 C water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves garlic, minced
1/2 c. pearl barley
1 bay leaf
10 oz frozen green beans
1 can diced tomatoes
10 oz frozen peas
In large pot, warm the olive oil. Add beef cubes, and cook about 8 min, or until browned on all sides.
Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Reduce heat to low, and simmer for 45 minutes.
Stir in green beans, tomatoes, and peas. Simmer, covered, until meat and veg are tender, about 15 more minutes. Remove bay leaf.
6 servings of 2 cups each. From Eating For Life
Tuesday: Shrimp Stir Fry, Rice, Egg Rolls
Wednesday: Pasta Primavera, Crusty French Bread
At physical therapy this week, I was browsing a Family Circle magazine. Regular readers know I don't venture much beyond Cooking Light, but in FC, there was this fabulous-looking recipe for Pasta Primavera that I just have to make! I think I can, I think I can....
Thursday: Leftovers
Friday (vegetarian): Black Bean Burgers with Mango Salsa
No I can't chop. Yes I can use a food processor!
Saturday: Pizza Night
Sunday (vegetarian): South of The Border Hashbrown Bake, fresh fruit salad
Breakfast for dinner? ALWAYS good!
Monday, March 15, 2010
Dinner Diva Menu Week of 3/15
My new Cooking Light magazine came today. As I eagerly turned the pages, my mouth began to water as the pictures of fabulous food fanned by. I asked the editors nicely, but there was no listing of "meals you can make one-handed" in the table of contents. Oh well, maybe next month...I'm afraid I'll still need it. As far as two handed meals go, this week's are gonna wow you!
Monday: Spinach-Stuffed Chicken Breasts, Spring Salad, Oven Fries
Simple but different than the every day. If you don't have a knife in your kitchen that you are actually afraid of because it's so sharp, get one. Then use it to pocket chicken breasts. (I love my Wusthof!)
For the oven fries, select 1 to 1 1/2 med sized baking potatoes per person. Wedge each into 8-12 wedges, then toss with about 1/3 cup vegetable oil and 2-4 t. salt (kosher if you have it) in a large ziptop bag. (Optionally add 1 t. black pepper to the bag.) Roast at 400 for 45-60 min, or beginning to brown, and soft when stuck with a fork.
Tuesday: Whole Wheat Spaghetti with Sausage and Peppers, Spring Salad, Fresh Italian Bread
Budget Tip: buy a larger tub of fresh salad and serve it twice or more in one week. Organic is better for a lot of reasons, but the lesser-known bonus is that it stays fresh longer.
Wednesday: Steak and Grilled Vegetable Panini, Sautee'd Zucchini, raw carrots
I like to leave a plate of carrots and sliced peppers out on the counter while I cook. It gives me something to munch, and keeps the munchkins at bay too. Kids won't eat raw veggies? A bowl of grapes works too.
Thursday: Sweet Orange Salmon, Steamed Edamame, Wheat Pilaf (such as Near East)
This is my favorite salmon recipe. I serve it often because it is a quickie to prepare and I never have leftovers. It's one of the ones I know I won't have to encourage the kids to eat; they'll devour it. serve with fresh orange wedges to complete the color palate of the meal. Gorgeous!
Friday: Tacos
Saturday: Pizza
Sunday: Grilled Pork tenderloin, Quick Skillet Asparagus, Buttery Red Potatoes with Parsley
I love the flavor of an unmarinated pork tenderloin on the grill. A dusting of salt and pepper, and the grill does the rest.
Quick Skillet Asparagus
4 t olive oil
1 lb med asparagus spears, trimmed
1/2 t. lemon rind
1 t. lemon juice
1/4 t. salt
Heat large skillet over med-high heat. Add oil, swirl to coat. Add asparagus; cook 3 min. or until crisp tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Buttery Red Potatoes with Parsley
1-2 lb baby red potatoes or small red potatoes, washed
3 T butter
1 T dried parsley
Boil potatoes until done, about 20 minutes. Drain and toss with butter and parsley until butter is melted and potatoes are well-coated with both butter and parsley.
Monday: Spinach-Stuffed Chicken Breasts, Spring Salad, Oven Fries
Simple but different than the every day. If you don't have a knife in your kitchen that you are actually afraid of because it's so sharp, get one. Then use it to pocket chicken breasts. (I love my Wusthof!)
For the oven fries, select 1 to 1 1/2 med sized baking potatoes per person. Wedge each into 8-12 wedges, then toss with about 1/3 cup vegetable oil and 2-4 t. salt (kosher if you have it) in a large ziptop bag. (Optionally add 1 t. black pepper to the bag.) Roast at 400 for 45-60 min, or beginning to brown, and soft when stuck with a fork.
Tuesday: Whole Wheat Spaghetti with Sausage and Peppers, Spring Salad, Fresh Italian Bread
Budget Tip: buy a larger tub of fresh salad and serve it twice or more in one week. Organic is better for a lot of reasons, but the lesser-known bonus is that it stays fresh longer.
Wednesday: Steak and Grilled Vegetable Panini, Sautee'd Zucchini, raw carrots
I like to leave a plate of carrots and sliced peppers out on the counter while I cook. It gives me something to munch, and keeps the munchkins at bay too. Kids won't eat raw veggies? A bowl of grapes works too.
Thursday: Sweet Orange Salmon, Steamed Edamame, Wheat Pilaf (such as Near East)
This is my favorite salmon recipe. I serve it often because it is a quickie to prepare and I never have leftovers. It's one of the ones I know I won't have to encourage the kids to eat; they'll devour it. serve with fresh orange wedges to complete the color palate of the meal. Gorgeous!
Friday: Tacos
Saturday: Pizza
Sunday: Grilled Pork tenderloin, Quick Skillet Asparagus, Buttery Red Potatoes with Parsley
I love the flavor of an unmarinated pork tenderloin on the grill. A dusting of salt and pepper, and the grill does the rest.
Quick Skillet Asparagus
4 t olive oil
1 lb med asparagus spears, trimmed
1/2 t. lemon rind
1 t. lemon juice
1/4 t. salt
Heat large skillet over med-high heat. Add oil, swirl to coat. Add asparagus; cook 3 min. or until crisp tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Buttery Red Potatoes with Parsley
1-2 lb baby red potatoes or small red potatoes, washed
3 T butter
1 T dried parsley
Boil potatoes until done, about 20 minutes. Drain and toss with butter and parsley until butter is melted and potatoes are well-coated with both butter and parsley.
Thursday, March 11, 2010
Dinner Diva Menu Week of 3/11
Okay, okay. I promised you a menu, and here it is, albeit late. I have no excuse, because all I do is sit with my left arm elevated and on ice, and my right hand typing just as fast as it can peck out the words. Thankfully, our homeschool curriculum and lesson plans are online, too, and I'm fairly adept at barking orders (aka "teaching") from my perch on the chair. I wish I could join you in the kitchen this week as you make these fabulous meals night by night. But, alas, there's only so much I can do one-handed, not much of which is very useful.
Thursday: Red Beans and Rice I made this one up because it contains foods on the "bone healing foods" list, and, once I figured out how to open cans with one hand, it was very easy to make!
2 cups cooked brown rice
1 T olive oil
1 each red bell pepper and green bell pepper, seeded and cut into 1 inch pieces
1 small onion, diced
2 cloves garlic, minced
2 cans red kidney beans
1 can stewed tomatoes, undrained
1 T cajun seasoning, or to taste
Heat oil in nonstick pan over med heat. add peppers, garlic, and onion; saute until peppers are tender-crisp. Add beans, tomatoes and seasoning. Simmer 10 min or until some of the liquid has evaporated. Stir in rice; serve hot.
Friday: Grilled Chicken breasts, Rice-a-Roni, Steamed Edamame
Try marinating the chicken in commercial bottled LIGHT salad dressing several hours before grilling.
Saturday: Pizza night
Sunday: Shrimp-Fried Rice
Recipe
Thursday: Red Beans and Rice I made this one up because it contains foods on the "bone healing foods" list, and, once I figured out how to open cans with one hand, it was very easy to make!
2 cups cooked brown rice
1 T olive oil
1 each red bell pepper and green bell pepper, seeded and cut into 1 inch pieces
1 small onion, diced
2 cloves garlic, minced
2 cans red kidney beans
1 can stewed tomatoes, undrained
1 T cajun seasoning, or to taste
Heat oil in nonstick pan over med heat. add peppers, garlic, and onion; saute until peppers are tender-crisp. Add beans, tomatoes and seasoning. Simmer 10 min or until some of the liquid has evaporated. Stir in rice; serve hot.
Friday: Grilled Chicken breasts, Rice-a-Roni, Steamed Edamame
Try marinating the chicken in commercial bottled LIGHT salad dressing several hours before grilling.
Saturday: Pizza night
Sunday: Shrimp-Fried Rice
Recipe
Saturday, February 27, 2010
Dinner Diva Menu Week of 2/28
Well, I'm back from my ski trip and I've got some news. I've become a statistic! I'm an injured ski tourist! Sadly, the shattered wrist I've suffered and have since had to have repaired with a metal plate and no fewer than ten screws was not a result of some harrowing, ultra-dangerous, death-defying stunt on an evil-sounding slope called something like Skid Row, but a rather less adventurous endeavor: ice skating. On skin-tone rental skates no less. Talk about losing cool points! But have faith, my hungry blog readers. I will claw my way through the haze of 4 syllable long pain killers to scour my cookbooks. I can't cook, but I will fight the urge to pass out, mouth agape and leaking drool and instead will collect mouth-watering recipes and compile a creative, healthy, easy-to-fix menu for you. I won't let you down. Maybe I can earn cool points back as the one-armed blogger.
Sunday: Steak, shrimp, baked sweet potatoes, steamed broccoli (sounds great...can someone cut my steak for me?)
Monday: Poppyseed Chicken Casserole, salad, french bread
1 box spaghetti or angel hair noodles
4 chicken breasts w/bones
2 can cream of chicken soup (low fat)
16 oz sour cream (low fat)
1 stick butter or marg
1 stack Ritz crackers
Poppyseeds
Prepare pasta according to package directions. Drain and rinse.
While pasta is cooking, cook chicken (broil, boil, bake) and debone. (Alternatively, buy a whole rotisserie chicken at the grocery and debone)
Combine soup, sour cream and a generous amount of poppy seeds.
Melt butter in pan and crumble crackers and add to pan and brown. (Crumble crackers while still in sleeve to prevent a big mess) Add poppy seeds when crackers are brown.
Spray casserole dish with Pam. Mix noodles, chicken and sauce until well combined. Put crackers on top. Sprinkle a few more poppy seeds if desired.
Bake 30 to 40 minutes @ 350 degrees.
Tuesday: Something new! Cuban black Bean Patties with pineapple rice
Recipe
Wednesday: White Bean Soup with peppers and bacon
recipe
Thursday: pancakes, bacon, fresh fruit
no recipe needed for this one!
try throwing in some mashed banana and choc cips in the pancake batter
Friday: simple fish dinner
tilapia, lightly breaded and baked
spinach salad
brown rice pilaf
Saturday: pizza night!
Sunday: Steak, shrimp, baked sweet potatoes, steamed broccoli (sounds great...can someone cut my steak for me?)
Monday: Poppyseed Chicken Casserole, salad, french bread
1 box spaghetti or angel hair noodles
4 chicken breasts w/bones
2 can cream of chicken soup (low fat)
16 oz sour cream (low fat)
1 stick butter or marg
1 stack Ritz crackers
Poppyseeds
Prepare pasta according to package directions. Drain and rinse.
While pasta is cooking, cook chicken (broil, boil, bake) and debone. (Alternatively, buy a whole rotisserie chicken at the grocery and debone)
Combine soup, sour cream and a generous amount of poppy seeds.
Melt butter in pan and crumble crackers and add to pan and brown. (Crumble crackers while still in sleeve to prevent a big mess) Add poppy seeds when crackers are brown.
Spray casserole dish with Pam. Mix noodles, chicken and sauce until well combined. Put crackers on top. Sprinkle a few more poppy seeds if desired.
Bake 30 to 40 minutes @ 350 degrees.
Tuesday: Something new! Cuban black Bean Patties with pineapple rice
Recipe
Wednesday: White Bean Soup with peppers and bacon
recipe
Thursday: pancakes, bacon, fresh fruit
no recipe needed for this one!
try throwing in some mashed banana and choc cips in the pancake batter
Friday: simple fish dinner
tilapia, lightly breaded and baked
spinach salad
brown rice pilaf
Saturday: pizza night!
Monday, February 8, 2010
Dinner Diva Menu Week of 2/7 and 2/14
Well, this week and next I'm going to be blissfully absent from my own kitchen. Not that I mind cooking, you know I don't, but it is very nice to take a break from it now and then. And it's especially nice to be taking a break from cleaning it, which I really do mind doing. But, I'm happy to prepare a menu for my faithful readers (thank you!) And, if there's anyone close by who wants to trade cooking for cleaning...well, you know where to find me. ~D.D.
Monday: Stuffed Pork Chops, steamed broccoli, crusty french bread
Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice
Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.
Tuesday: Raspberry-Balsamic Glazed Chicken, Wheat Cous Cous (commercial, such as Near East), Spring Salad
Raspberry-Balsamic Glazed Chicken
Wednesday: Taco Soup, corn bread (Thanks to Joanna, one of the meal swappers, for this recipe!)
Taco Soup
Monday: Stuffed Pork Chops, steamed broccoli, crusty french bread
Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice
Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.
Tuesday: Raspberry-Balsamic Glazed Chicken, Wheat Cous Cous (commercial, such as Near East), Spring Salad
Raspberry-Balsamic Glazed Chicken
Wednesday: Taco Soup, corn bread (Thanks to Joanna, one of the meal swappers, for this recipe!)
Taco Soup
1 lb. lean ground beef
1 onion, finely chopped
1 package taco seasoning
1 can whole kernel corn, drained
1 can ranch style or black beans, drained and rinsed
1 can Rotel
2 cans diced tomatoes, undrained
1 can tomato sauce
1 can hominy
Brown hamburger and diced onion together. Drain. Add all other ingredients and simmer.
Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus
Tilapia
Friday:Broccoli and Double-Cheese Calzones, salad
Calzones
Saturday: PIZZA NIGHT (of course!)
Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad
Linguine
One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!
Monday: Hearty Beef and Potato Stew, Commercial dinner rolls
Stew
Tuesday: Kung Pao Chicken, Rice, commercial dumplings
Kung Pao Chicken
Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)
Salad
Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)
Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad
Steak
Saturday: Pizza Night!
Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus
Tilapia
Friday:Broccoli and Double-Cheese Calzones, salad
Calzones
Saturday: PIZZA NIGHT (of course!)
Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad
Linguine
One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!
Monday: Hearty Beef and Potato Stew, Commercial dinner rolls
Stew
Tuesday: Kung Pao Chicken, Rice, commercial dumplings
Kung Pao Chicken
Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)
Salad
Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)
Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad
Steak
Saturday: Pizza Night!
Sunday, January 31, 2010
Dinner Diva Menu Week of 1/31
Happy February! I've got son's 6th birthday party behind me (sigh of relief), and this week I'm focusing on good food to feed my Father-In-Law, who is here staying with us for a couple of weeks. He lives alone and cooks accordingly, so I want to fill him up on some good old fashioned meals (as much as I like to be creative, I think he'd appreciate down-home familiar cooking more.) Add to that our monthly meal swap, and cooking frozen meals ahead for our trip to Colorado, and my kitchen will be a busy place this week! Please check back often, as I intend to post frequently this week.
Sunday: Pork Chops with Sauerkraut, steamed green beans, bisquick biscuits
We all love this recipe. It goes together quickly, and bakes up tender and flavorful. The fact that it is a "diet" recipe from the Curves handbook is easily forgotten from the first bite.
Pork Chops and Sauerkraut
Monday: Beef and Asparagus Stir Fry, rice, commercial egg rolls
While I've posted this one before, it's worth a repeat or two. I intend to add in mushrooms and shelled edamame for extra oomph.
Stir Fry
Tuesday: Perfect Fried Chicken, Home Fries, steamed vegetable medley (commercial; try steam-in-the-bag)
Okay I know what you're thinking. Fried Chicken? Dinner Diva? Really? And, no, this isn't a fat-cutting, calorie-shaving substitute for the real thing. This is the honest-to-goodness, blow your diet into oblivion, indulgent, finger-lickin' stuff. And it's okay for a healthy family to eat it once in awhile!
Perfect Fried Chicken
Home Fries
(this would be where I shave some calories, because I actually like these better than deep fried)
Use 1 1/2 white potatoes per person eating; slice them into french fry shapes (I use a french fry cutter, but it's also very easy to make thick julienne cuts with a decent sharp knife. Alternatively, cut each potato lengthwise into 12 wedges.)
Toss cut potatoes with 1/3 cup vegetable oil, 1 1/2 t. salt and 3/4 t. pepper in large ziptop bag until well coated. Spread in single layer on jelly roll pan. Bake at 400 15 min. Stir. Continue to bake 30-45 more minutes, or until fries are tender inside and browned outside, stirring every 15 minutes.
Wednesday: Fettucine Alfredo with Bacon, Parmesan breadsticks, Caesar Salad
This was on the myrecipes.com homepage today as the Dinner Tonight suggestion. Looked too good not to include in my week.
Fettucine
Breadsticks
Thursday: Beef Pot Roast, Crusty dinner rolls (I like the bake and serve from Earth Grains when I don't bake my own)
This is by request from my husband, and it seems like the perfect time in the year for it.
Beef Pot Roast
Friday: Gosh I'm tired just researching these recipes! Imagine how I'll feel after cooking every single day this week! I think this might be a good day for leftovers or a restaurant. (Not that I won't be cooking---I'll be making meal swap recipes this weekend. See later post for recipe.)
Saturday: another day off: frozen pizza it is!
Sunday: Pork Chops with Sauerkraut, steamed green beans, bisquick biscuits
We all love this recipe. It goes together quickly, and bakes up tender and flavorful. The fact that it is a "diet" recipe from the Curves handbook is easily forgotten from the first bite.
Pork Chops and Sauerkraut
Monday: Beef and Asparagus Stir Fry, rice, commercial egg rolls
While I've posted this one before, it's worth a repeat or two. I intend to add in mushrooms and shelled edamame for extra oomph.
Stir Fry
Tuesday: Perfect Fried Chicken, Home Fries, steamed vegetable medley (commercial; try steam-in-the-bag)
Okay I know what you're thinking. Fried Chicken? Dinner Diva? Really? And, no, this isn't a fat-cutting, calorie-shaving substitute for the real thing. This is the honest-to-goodness, blow your diet into oblivion, indulgent, finger-lickin' stuff. And it's okay for a healthy family to eat it once in awhile!
Perfect Fried Chicken
Home Fries
(this would be where I shave some calories, because I actually like these better than deep fried)
Use 1 1/2 white potatoes per person eating; slice them into french fry shapes (I use a french fry cutter, but it's also very easy to make thick julienne cuts with a decent sharp knife. Alternatively, cut each potato lengthwise into 12 wedges.)
Toss cut potatoes with 1/3 cup vegetable oil, 1 1/2 t. salt and 3/4 t. pepper in large ziptop bag until well coated. Spread in single layer on jelly roll pan. Bake at 400 15 min. Stir. Continue to bake 30-45 more minutes, or until fries are tender inside and browned outside, stirring every 15 minutes.
Wednesday: Fettucine Alfredo with Bacon, Parmesan breadsticks, Caesar Salad
This was on the myrecipes.com homepage today as the Dinner Tonight suggestion. Looked too good not to include in my week.
Fettucine
Breadsticks
Thursday: Beef Pot Roast, Crusty dinner rolls (I like the bake and serve from Earth Grains when I don't bake my own)
This is by request from my husband, and it seems like the perfect time in the year for it.
Beef Pot Roast
Friday: Gosh I'm tired just researching these recipes! Imagine how I'll feel after cooking every single day this week! I think this might be a good day for leftovers or a restaurant. (Not that I won't be cooking---I'll be making meal swap recipes this weekend. See later post for recipe.)
Saturday: another day off: frozen pizza it is!
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