It's just another week here at Dinner Diva's. Gymnastics practice, husband late home, 87 loads of laundry, keeping the house ready for an on-the-spot showing, and a whole lotta miles on my running shoes. A mid-week visit to the science museum will help break up the monotony. Plus, I'm wrapping up the week with 11 fabulous ladies for an exciting game of bunco and some (hopefully) tasty food. What are your plans this week?
Monday Plan B: Meatloaf Sandwiches, fresh apple slices
(we need to use up the leftover meatloaf!)
Monday Plan A: Homemade Quick Mac-n-Cheese, fresh apple slices
Homemade Mac-n-Cheese
1 box whole wheat rotini pasta (or shape of your choice)
1 1/2 cups pre-shredded cheddar cheese (more or less to taste)
1/2 c milk
1/4 cup fresh grated parmesan cheese
salt, pepper to taste
Cook pasta according to directions on package. Drain. Put drained pasta back in warm pot and put pot on off-but-still-warm burner. Add remaining ingredients. Stir until well combined and cheese is melted. Serve warm.
(this is almost as quick as that famous blue box but a thousand times healthier, and my kids prefer its taste!)
Tuesday: Beef-Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Monte Cristo Sandwiches, Fresh cut vegetables, baked potato chips
This recipe calls for raspberry or strawberry jam, but it is equally good with peach preserves or orange marmalade!
Thursday: Pasta with Shrimp and Veggies, fresh garlic bread
Friday: BUNCO! Garlic Flank Steak, Spinach, White-Bean, and Red-Onion Salad, Pioneer Woman's Olive Cheese Bread, Oreo Mousse
Oreo Mousse (this is almost too simple for entertaining, but it tastes wonderful and presents nicely)
1 box instant chocolate pudding, plus ingredients to make pudding
1 package Oreos, any variety
1 large tub cool whip
Additional Oreos, Fresh Mint Sprigs, and cool whip, for garnish, optional
Prepare pudding according to package directions. Allow to set.
Coarsely chop oreos. I like to leave bigger chunks; they make me happy!
Gently fold pudding and cool whip until combined. Fold in Oreos. Distribute evenly into dessert bowls, or, for a more elegant presentation, champagne flutes, wine glasses, margarita glasses or martini glasses.
Optionally add 1 dollop of cool whip and 1 whole oreo to each glass (use a serrated bread knife to make a slit in the side of each cookie, then place the cookie on the rim of the glass, or just place the cookie half way into the center of the mousse.)
Top with mint sprigs, if desired.
Add a dusting of shaved chocolate for even more "wow" factor.
Saturday: Pizza night
Sunday: leftovers or out
Sunday, March 6, 2011
Friday, March 4, 2011
Do Not Eat!
This recipe is totally unrelated to dinner, but it's what I'm making today just the same!
http://www.soapsgonebuy.com/category_s/24.htm
http://www.soapsgonebuy.com/category_s/24.htm
Sunday, February 27, 2011
Healthy Spree, Cont.
Trying to stay on track with the healthy meals. Good habits can be as, well, habitual, as bad ones. I read somewhere it takes two weeks for a behavior to become a habit. Healthy eating habit, here I come (back)!
Monday: Breakfast for dinner (vegetarian, gluten-free): Omelettes, fresh pineapple, cajun style oven hash browns
Tuesday: Southwestern Steak, Corn, and Black Bean Wraps, fresh carrot sticks
Wednesday: Grilled Salmon, Creamy Parmesan Orzo, edamame
Thursday: Coconut Shrimp Stir Fry
Friday: Homestyle Turkey Meatloaf, steamed green beans, parmesan quinoa
Saturday: Pizza
Monday: Breakfast for dinner (vegetarian, gluten-free): Omelettes, fresh pineapple, cajun style oven hash browns
Tuesday: Southwestern Steak, Corn, and Black Bean Wraps, fresh carrot sticks
Wednesday: Grilled Salmon, Creamy Parmesan Orzo, edamame
Thursday: Coconut Shrimp Stir Fry
Friday: Homestyle Turkey Meatloaf, steamed green beans, parmesan quinoa
Saturday: Pizza
Monday, February 21, 2011
Let's Get Serious
Ok. 3 weeks of vacationing. 3 weeks of vacation food. 3 weeks of vacation laziness. It's starting to take its toll on my pants, which are shrinking, and my attitude, which is complacent. So, it's time to get serious. It's time to get serious about my intake and my output, both calorie-wise and effort-wise. But does that mean this week's meals are going to be boring, expensive, and hard to make? Nope!
Monday: Grilled Tilapia, Steamed Brown Rice, Steamed Broccoli
I buy frozen tilapia fillets, thaw them, sprinkle with a lemon-pepper or citrus-herb seasoning, and grill on an indoor smokeless grill (like a george foreman).
Note: leave the broccoli tender-crisp and bright green for the best flavor. Tossing with a teaspoon of olive oil, teaspoon of soy sauce, and teaspoon of lemon juice, then sprinkling with sesame seeds is a fabulous alternative to plain broccoli (or broccoli smothered in fatty cheeses).
Tuesday: Tacos
Wednesday: Blender Pancakes, fresh pineapple
Thursday: Grilled Pork Chops, Roasted Applesauce, Steamed Green Beans
I buy thick cut, boneless, center cut chops, sprinkle with salt and pepper, and grill. No marinading.
Roasted Applesauce
4 red apples, any variety
4 green apples
1 T. olive oil
2 T. honey
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
pinch cloves
pinch orange zest
Preheat oven to 400. Peel, core and coarsely chop apples (about 1/2 inch cubes). Toss apples in a large bowl with remaining ingredients until well-coated. Bake at 400 for 20-30 minutes, or until apples are very tender. Using a large serving fork or potato-masher, mash the apples, leaving some chunks. Serve warm.
(Note, if you like smooth applesauce, blend the apples in your blender after they are roasted instead of fork-mashing.)
Friday: Spaghetti, Salad, Bread
Saturday: Pizza
Sunday: Grilled Whole Chicken, Roasted Root Vegetables
Grilled Whole Chicken:
Rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) but with the grill closed for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.
Roasted Vegetables:
Choose several different veggies. We like fingerling potatoes (purple if I can find them), baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.
Monday: Grilled Tilapia, Steamed Brown Rice, Steamed Broccoli
I buy frozen tilapia fillets, thaw them, sprinkle with a lemon-pepper or citrus-herb seasoning, and grill on an indoor smokeless grill (like a george foreman).
Note: leave the broccoli tender-crisp and bright green for the best flavor. Tossing with a teaspoon of olive oil, teaspoon of soy sauce, and teaspoon of lemon juice, then sprinkling with sesame seeds is a fabulous alternative to plain broccoli (or broccoli smothered in fatty cheeses).
Tuesday: Tacos
Wednesday: Blender Pancakes, fresh pineapple
Thursday: Grilled Pork Chops, Roasted Applesauce, Steamed Green Beans
I buy thick cut, boneless, center cut chops, sprinkle with salt and pepper, and grill. No marinading.
Roasted Applesauce
4 red apples, any variety
4 green apples
1 T. olive oil
2 T. honey
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
pinch cloves
pinch orange zest
Preheat oven to 400. Peel, core and coarsely chop apples (about 1/2 inch cubes). Toss apples in a large bowl with remaining ingredients until well-coated. Bake at 400 for 20-30 minutes, or until apples are very tender. Using a large serving fork or potato-masher, mash the apples, leaving some chunks. Serve warm.
(Note, if you like smooth applesauce, blend the apples in your blender after they are roasted instead of fork-mashing.)
Friday: Spaghetti, Salad, Bread
Saturday: Pizza
Sunday: Grilled Whole Chicken, Roasted Root Vegetables
Grilled Whole Chicken:
Rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) but with the grill closed for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.
Roasted Vegetables:
Choose several different veggies. We like fingerling potatoes (purple if I can find them), baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.
Tuesday, January 18, 2011
Make Ahead Madness!
Last year, our family vacation took us to Colorado. We had a condo with a full kitchen, so I brought pre-made, frozen meals with us. They stayed frozen, or mostly so, for the drive. It was so convenient to have them there! It meant that I could actually BE on vacation, without having to cook, and that we didn't spend a fortune on eating out. To that end, for this year's trip, I think I'll cook double, and freeze half of everything for our trip. You should try it! It's quite fun!
Monday: Pumpkin Waffles, fresh fruit, bacon
Tuesday: Chicken Enchiladas, mexican salad
Mexican Salad:
4 cups shredded romaine lettuce
1 can corn
1/2 cup salsa
1 can black or pinto beans, drained
4-5 green onions, thinly sliced
Place 1 cup lettuce on each of 4 plates. Mix remaining ingredients and divide evenly on top of lettuce. Serve cold. (By the way, I love this salad for lunch too!)
Make ahead: double the chicken enchiladas, and freeze half in a disposable pan.
Wednesday: Chili Grande, cornbread
Chili Grande
1 lb ground beef or ground turkey, or a combo thereof, uncooked
2 cans chili beans
2 cans stewed tomatoes
1 green pepper, chopped
1 onion, chopped
1 envelope (1/4 C.) taco seasoning
Place all ingredients in crockpot. Stir well. Cook on low 8 hours, or on low 2 hours and on high 4 hours. Serve topped with sour cream, cheddar cheese, green onions, or crumbled tortilla chips, if desired. (double the recipe and freeze half, if desired)
Thursday: Creamy Chicken and Rice Casserole, spinach salad
(make ahead: make 2...freeze one in a foil cake pan)
Friday: BBQ Pulled Pork Sandwiches, fruit salad, baked potato chips
make ahead: double the BBQ pork; freeze in baggies
Saturday: Deep Dish Pizza
make ahead: double the pizza, bake half way, then wrap tightly and freeze.
Monday: Pumpkin Waffles, fresh fruit, bacon
Tuesday: Chicken Enchiladas, mexican salad
Mexican Salad:
4 cups shredded romaine lettuce
1 can corn
1/2 cup salsa
1 can black or pinto beans, drained
4-5 green onions, thinly sliced
Place 1 cup lettuce on each of 4 plates. Mix remaining ingredients and divide evenly on top of lettuce. Serve cold. (By the way, I love this salad for lunch too!)
Make ahead: double the chicken enchiladas, and freeze half in a disposable pan.
Wednesday: Chili Grande, cornbread
Chili Grande
1 lb ground beef or ground turkey, or a combo thereof, uncooked
2 cans chili beans
2 cans stewed tomatoes
1 green pepper, chopped
1 onion, chopped
1 envelope (1/4 C.) taco seasoning
Place all ingredients in crockpot. Stir well. Cook on low 8 hours, or on low 2 hours and on high 4 hours. Serve topped with sour cream, cheddar cheese, green onions, or crumbled tortilla chips, if desired. (double the recipe and freeze half, if desired)
Thursday: Creamy Chicken and Rice Casserole, spinach salad
(make ahead: make 2...freeze one in a foil cake pan)
Friday: BBQ Pulled Pork Sandwiches, fruit salad, baked potato chips
make ahead: double the BBQ pork; freeze in baggies
Saturday: Deep Dish Pizza
make ahead: double the pizza, bake half way, then wrap tightly and freeze.
Sunday, January 16, 2011
Gluten-Free: It Ain't Free
Recently, a good friend of mine discovered that one of her children suffers from a gluten intolerance. Though this is becoming more and more common, and more and more foods are being offered gluten-free, I decided to dedicate this week's menu to a "normal" week of gluten-free meals. My aim was to create a menu that not only had no gluten, but also had no specialized ingredients, those which normally would have gluten but were made special.
As we have learned, specialized foods come with higher price tags, and I wanted to see if this could be done without them. That way, not every meal or even every week has to break the bank, and those specialized foods can still be used, but just less often. Eliminating bread and pasta proved to be a greater challenge than I thought! I imagine my friend will have to work a little harder at her new meal system before it becomes old hand. But a healthy child is worth the investment and re-training required!
Monday: Omelettes, bacon and fruit
Tuesday: Enchilada Soup
Wednesday: Sloppy-joe stuffed potatoes, salad
(eliminate the buns in the recipe, and top baked potatoes with the sloppy joe mixture)
Thursday: Grilled pork tenderloin, baked sweet potatoes, steamed fresh green beans
Friday: Raspberry-Balsamic Glazed Chicken Breasts, Polenta, steamed broccoli
Saturday: Asian Turkey Cabbage Wraps, Rice with Mango-Ginger Sauce
Sunday: marinated sirloin steak, baked potatoes, steamed edamame
grill or broil the steak, then slice thinly diagonally across the grain, and serve on a platter of edamame...gorgeous!
As we have learned, specialized foods come with higher price tags, and I wanted to see if this could be done without them. That way, not every meal or even every week has to break the bank, and those specialized foods can still be used, but just less often. Eliminating bread and pasta proved to be a greater challenge than I thought! I imagine my friend will have to work a little harder at her new meal system before it becomes old hand. But a healthy child is worth the investment and re-training required!
Monday: Omelettes, bacon and fruit
Tuesday: Enchilada Soup
Wednesday: Sloppy-joe stuffed potatoes, salad
(eliminate the buns in the recipe, and top baked potatoes with the sloppy joe mixture)
Thursday: Grilled pork tenderloin, baked sweet potatoes, steamed fresh green beans
Friday: Raspberry-Balsamic Glazed Chicken Breasts, Polenta, steamed broccoli
Saturday: Asian Turkey Cabbage Wraps, Rice with Mango-Ginger Sauce
Sunday: marinated sirloin steak, baked potatoes, steamed edamame
grill or broil the steak, then slice thinly diagonally across the grain, and serve on a platter of edamame...gorgeous!
Sunday, January 9, 2011
Finding Balance
So much of life is finding a balance. A little work, a little play. A little exercise, a little r&r. A little time with friends, a little time with family, a little time just for me. A little have to, a little want to. A little healthy food, a little treat.
So, for the past few weeks my "treat" food has outbalanced my healthy food, and it's time to tip the scales back. At the same time, my "have to" list is long and time-consuming, so I'm going to try to select quick and healthy meals for the week.
Monday: Taco Soup
I received this from my meal swap last month. It's the perfect meal for a busy day, as I can take it out of the freezer, throw it in the crock pot, and it will be ready to eat when we're ready to eat. Grab something you've frozen for tonight, or make this taco soup from Food Network.
Tuesday: Mexican Manicotti
This is a make-ahead, freezable recipe that I am making for our family and for meal swap. Making several of the same recipe at once saves time, money, and dirty dishes!
1 8oz package manicotti shells
1 t. salt
1 lb ground beef
1/2 cup onion, diced
2 cups cottage cheese
2 cups cheddar or cheddar/jack cheese, shredded and divided
1 t. chili powder
1 t. garlic powder
1 t. cumin, or to taste
2 15 oz cans tomato sauce
1 4oz can green chiles
1/2 c. water
1/4 t. cayenne pepper
Cook manicotti as directed, if serving today. If freezing, cook half the time. drain, cool, and set aside.
Brown ground beef and onion. Drain and slightly cool.
In large mixing bowl, combine cottage cheese, 1 cup of the shredded cheese, chili powder, garlic powder, and cumin. Add meat mixture and mix well. In another bowl, mix tomato sauce, green chiles, water, cayenne, and salt and pepper.
Place half tomato mixture in the bottom of a 13X9 pan.
Stuff manicotti shells with beef/cheese mixture, and place stuffed shells over the layer of tomato sauce in pan. (To make stuffing easier, place cheese mixture into a large ziploc bag, squeeze out excess air and seal. Cut the corner off the bag and pipe stuffing into shells.)
Pour remaining sauce over shells, top with remaining cheese. Wrap tightly and freeze, or bake at 350 for 45-50 min or until hot.
Wednesday: Omelettes, fresh pineapple, whole wheat toast
Thursday: Shrimp Stir Fry, Rice
Friday: Pizza
Saturday: Salmon Sliders, roasted potato wedges, coleslaw
1 lb salmon
1 egg, beaten
3 T. chopped onion
3 T. soy sauce
1 T. sugar
1/4 t. ground ginger
1/4 t. garlic powder
1 1/2 t. sesame seeds
6 T. breadcrumbs
Cut fresh salmon into very small pieces and place in mixing bowl. Add remaining ingredients to bowl. Mix well. Form salmon mixture into patties. (for sliders, make the patties small!)
Heat 1 T. oil in pan. Fry burgers until browned on both sides.
For slider buns, you can make your own dough, or buy frozen dough. Shape into small balls, and flatten slightly. Allow to rise, bake and slice. Or, look for small rolls in the bakery section of your grocery store.
Sunday: Grilled Steak, Sesame Green Beans, baked sweet potatoes
So, for the past few weeks my "treat" food has outbalanced my healthy food, and it's time to tip the scales back. At the same time, my "have to" list is long and time-consuming, so I'm going to try to select quick and healthy meals for the week.
Monday: Taco Soup
I received this from my meal swap last month. It's the perfect meal for a busy day, as I can take it out of the freezer, throw it in the crock pot, and it will be ready to eat when we're ready to eat. Grab something you've frozen for tonight, or make this taco soup from Food Network.
Tuesday: Mexican Manicotti
This is a make-ahead, freezable recipe that I am making for our family and for meal swap. Making several of the same recipe at once saves time, money, and dirty dishes!
1 8oz package manicotti shells
1 t. salt
1 lb ground beef
1/2 cup onion, diced
2 cups cottage cheese
2 cups cheddar or cheddar/jack cheese, shredded and divided
1 t. chili powder
1 t. garlic powder
1 t. cumin, or to taste
2 15 oz cans tomato sauce
1 4oz can green chiles
1/2 c. water
1/4 t. cayenne pepper
Cook manicotti as directed, if serving today. If freezing, cook half the time. drain, cool, and set aside.
Brown ground beef and onion. Drain and slightly cool.
In large mixing bowl, combine cottage cheese, 1 cup of the shredded cheese, chili powder, garlic powder, and cumin. Add meat mixture and mix well. In another bowl, mix tomato sauce, green chiles, water, cayenne, and salt and pepper.
Place half tomato mixture in the bottom of a 13X9 pan.
Stuff manicotti shells with beef/cheese mixture, and place stuffed shells over the layer of tomato sauce in pan. (To make stuffing easier, place cheese mixture into a large ziploc bag, squeeze out excess air and seal. Cut the corner off the bag and pipe stuffing into shells.)
Pour remaining sauce over shells, top with remaining cheese. Wrap tightly and freeze, or bake at 350 for 45-50 min or until hot.
Wednesday: Omelettes, fresh pineapple, whole wheat toast
Thursday: Shrimp Stir Fry, Rice
Friday: Pizza
Saturday: Salmon Sliders, roasted potato wedges, coleslaw
1 lb salmon
1 egg, beaten
3 T. chopped onion
3 T. soy sauce
1 T. sugar
1/4 t. ground ginger
1/4 t. garlic powder
1 1/2 t. sesame seeds
6 T. breadcrumbs
Cut fresh salmon into very small pieces and place in mixing bowl. Add remaining ingredients to bowl. Mix well. Form salmon mixture into patties. (for sliders, make the patties small!)
Heat 1 T. oil in pan. Fry burgers until browned on both sides.
For slider buns, you can make your own dough, or buy frozen dough. Shape into small balls, and flatten slightly. Allow to rise, bake and slice. Or, look for small rolls in the bakery section of your grocery store.
Sunday: Grilled Steak, Sesame Green Beans, baked sweet potatoes
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