Since this week will be whirlwind as I unpack from my southern trip, wash clothes, and repack for my northern trip (what am I thinking???), I'm taking it easy in the kitchen with lots of fast, tasty meals. Fast means less effort for me, tasty means not a lot of hassle at dinner trying, cajoling, my kids to try it. Though they are good eaters, they do need some convincing sometimes!
Wednesday: Shrimp Boil
I picked up a heap of fresh gulf shrimp while in Houston. I can't wait to have my very first shrimp boil! Corn on the cob, new potatoes, and fresh gulf shrimp, all boiled in seasonings and literally dumped on a butcher paper-covered table for authenticity.
Thursday: Ham and Swiss Egg Sandwiches, fresh peaches
Friday: Cold Sesame Noodles, fresh pineapple
Saturday: BBQ Chicken Pizza
Monday, July 25, 2011
Tuesday, July 5, 2011
Quick Week
Since it's such a quick week, I'll share with you my favorite quickie recipes.
Wednesday: Crab Salad, baguettes
Thursday: bacon-wrapped pork tenderloin, onion-potatoes, steamed broccoli
for the potatoes, I just follow the directions on the lipton onion soup mix. Easy, yummy!
Friday: Taco bar
Saturday: pizza
Sunday: Classic Grilled Steak Dinner
Wednesday: Crab Salad, baguettes
Thursday: bacon-wrapped pork tenderloin, onion-potatoes, steamed broccoli
for the potatoes, I just follow the directions on the lipton onion soup mix. Easy, yummy!
Friday: Taco bar
Saturday: pizza
Sunday: Classic Grilled Steak Dinner
Saturday, June 25, 2011
Let Freedom Ring
I can't say enough words of gratitude to our servicemen and women, past and present. It turns out gleaning freedom was the easy part; defending it proves challenging. Fortunately, part of what makes this country great (and I realize we've got our problems, but let's face it: we're still great) is that it is made up of people who voluntarily serve it, with everything they've got, and sometimes everything means everything. And for them, and their sacrifices, I am grateful. Let it ring, and ring loudly, for all the world to hear.
Monday: Grilled Pizza, salad
Tuesday: Grilled Salmon with Salsa, baked tortilla chips
Wednesday: Grilled Shrimp with Asian BBQ sauce, edamame, steamed rice
Thursday: Out
Friday (camping): hot dogs/brats over the fire, fruit salad, coleslaw, baked potato chips
Saturday (camping): Picnic-Perfect Lobster Rolls, Baked Potato Chips, raw veggies
Sunday (camping): Campfire Fajitas
1 lb boneless sirloin steak
1 package fajita seasoning mix
1 green bell pepper, sliced
1 yellow, red, or orange pepper, sliced
1 med. onion, vertically sliced
1-2 T. olive oil
4 tortillas, warmed
optional toppings: pico de gallo, sour cream, cilantro
Slice steak into thin strips. In med. bowl or zip loc bag, prepare fajita seasoning mix with water according to package directions. Add steak strips, cover (or seal bag) and refrigerate 1-2 hours. Stir or turn bag several times.
Cut 1 18" square of heavy duty aluminum foil. Place sliced peppers and onions in center of foil. Drizzle with oil. Remove steak strips from bag and discard marinade. Arrange steak on top of veggies. Wrap foil around food in a tent pack.
Double wrap the fajita foil pack, making a 2-handled pack with the second layer of foil.
Bury the foil pack in medium embers and cook for 10-20 min. or until steak is fully cooked and veggies are tender.
Serve wrapped in warm tortillas and any additional toppings desired.
Monday (on the road): OUT
Monday: Grilled Pizza, salad
Tuesday: Grilled Salmon with Salsa, baked tortilla chips
Wednesday: Grilled Shrimp with Asian BBQ sauce, edamame, steamed rice
Thursday: Out
Friday (camping): hot dogs/brats over the fire, fruit salad, coleslaw, baked potato chips
Saturday (camping): Picnic-Perfect Lobster Rolls, Baked Potato Chips, raw veggies
Sunday (camping): Campfire Fajitas
1 lb boneless sirloin steak
1 package fajita seasoning mix
1 green bell pepper, sliced
1 yellow, red, or orange pepper, sliced
1 med. onion, vertically sliced
1-2 T. olive oil
4 tortillas, warmed
optional toppings: pico de gallo, sour cream, cilantro
Slice steak into thin strips. In med. bowl or zip loc bag, prepare fajita seasoning mix with water according to package directions. Add steak strips, cover (or seal bag) and refrigerate 1-2 hours. Stir or turn bag several times.
Cut 1 18" square of heavy duty aluminum foil. Place sliced peppers and onions in center of foil. Drizzle with oil. Remove steak strips from bag and discard marinade. Arrange steak on top of veggies. Wrap foil around food in a tent pack.
Double wrap the fajita foil pack, making a 2-handled pack with the second layer of foil.
Bury the foil pack in medium embers and cook for 10-20 min. or until steak is fully cooked and veggies are tender.
Serve wrapped in warm tortillas and any additional toppings desired.
Monday (on the road): OUT
Saturday, June 18, 2011
Dinner Diva is Back!
I took a week off. No menu plan. No grocery list. We foraged. We cleaned up the leftovers. We cleaned out the fridge. We saved some money. And, it stunk! I hated not knowing what was going to be for dinner, hated not having ingredients on hand. But, the savings were nice! There's a whole lot more room in the fridge/pantry/freezer now! But, alas, I'm back. I'm ready for a plan. And since I'm doing it, there's no reason for you to do it too, so here it is!
Monday: Grilled Chicken over spaghetti, salad, garlic breadsticks
I like to grill the chicken (sprinkled with salt and pepper), and slice it on the diagonal, and fan it over spaghetti marinara. (Which I make with whole wheat noodles and commercial sauce.) Tasty! Simple! Cheap!
Use a commercially available salad mix and commercial breadsticks to round out the meal.
Tuesday: Grilled Sirloin Steak, baked potatoes, fresh spinach salad
All a good steak needs, if it is to be grilled, is a little salt and pepper. But, if you must marinade, try a low-fat, low-cal balsamic vinaigrette, such as Newman's Own.
Wednesday: Orange Roughy, steamed brown rice, sautee'd zucchini
Sautee' the sliced zucchini in a little olive oil with a little salt and pepper. The trick is to NOT overcook it. It should be tender and crisp, not mushy.
Thursday: Hamburgers, home fries, coleslaw
Friday: Lemon Pepper Shrimp Scampi, french bread, salad
Saturday: Pizza
Sunday: taco salad
Monday: Grilled Chicken over spaghetti, salad, garlic breadsticks
I like to grill the chicken (sprinkled with salt and pepper), and slice it on the diagonal, and fan it over spaghetti marinara. (Which I make with whole wheat noodles and commercial sauce.) Tasty! Simple! Cheap!
Use a commercially available salad mix and commercial breadsticks to round out the meal.
Tuesday: Grilled Sirloin Steak, baked potatoes, fresh spinach salad
All a good steak needs, if it is to be grilled, is a little salt and pepper. But, if you must marinade, try a low-fat, low-cal balsamic vinaigrette, such as Newman's Own.
Wednesday: Orange Roughy, steamed brown rice, sautee'd zucchini
Sautee' the sliced zucchini in a little olive oil with a little salt and pepper. The trick is to NOT overcook it. It should be tender and crisp, not mushy.
Thursday: Hamburgers, home fries, coleslaw
Friday: Lemon Pepper Shrimp Scampi, french bread, salad
Saturday: Pizza
Sunday: taco salad
Monday, June 6, 2011
Whoa.
If I took the time to write down all I did in the last 3 days, no one would believe me. It would read like a National Lampoon movie, though perhaps not as funny? I had a good time, though, and accomplished a major "bucket list" dream: I ran my first marathon. Today, I feel like my legs were run over by a train, and I'm pretty sure I'm going to lose at least one toenail, but I did it, and my pain will pass, but that sense of accomplishment will never fade.
I had an immense cushion of support, between family and friends, live and virtual, training partners...I'm so blessed, and I couldn't have done it without their support.
All of this just to explain why my menu is late this week!
Monday: Meal Swap Meal, or grilled boneless skinless chicken breasts, steamed peas, brown rice
Tuesday: Grilled Steaks, Grilled Asparagus, Baked Potatoes
To grill the asparagus, break off tough ends, then slice into two inch pieces on the diagonal. Toss pieces with 2 T. olive oil, 2 t. minced garlic, and 2 t. kosher salt. Place in a grill basket coated with cooking spray over med-low heat on the grill. Grill about 5 minutes or just tender-crisp.
Wednesday: Farfalle with Tomatoes, Onions, and Spinach; Garlic Breadsticks
Wednesday is farmers' market day here, and this recipe looks like a good use of fresh tomatoes!
Thursday: Tacos
Friday: Out to eat, or leftovers
Saturday: Pizza night
Sunday: Cavatappi with Spinach, White Beans, and Asiago; Garlic Toast
I like to make garlic toast out of thick pieces of fresh french bread. Lightly butter it, then dust with garlic powder. Broil in the oven just a couple of minutes until toasty, or grill butter side down until golden and toasty. Slice only what you need for dinner, and save the rest of the loaf for morning french toast (which we like to eat with apples sauteed in butter, brown sugar, and cinnamon).
I had an immense cushion of support, between family and friends, live and virtual, training partners...I'm so blessed, and I couldn't have done it without their support.
All of this just to explain why my menu is late this week!
Monday: Meal Swap Meal, or grilled boneless skinless chicken breasts, steamed peas, brown rice
Tuesday: Grilled Steaks, Grilled Asparagus, Baked Potatoes
To grill the asparagus, break off tough ends, then slice into two inch pieces on the diagonal. Toss pieces with 2 T. olive oil, 2 t. minced garlic, and 2 t. kosher salt. Place in a grill basket coated with cooking spray over med-low heat on the grill. Grill about 5 minutes or just tender-crisp.
Wednesday: Farfalle with Tomatoes, Onions, and Spinach; Garlic Breadsticks
Wednesday is farmers' market day here, and this recipe looks like a good use of fresh tomatoes!
Thursday: Tacos
Friday: Out to eat, or leftovers
Saturday: Pizza night
Sunday: Cavatappi with Spinach, White Beans, and Asiago; Garlic Toast
I like to make garlic toast out of thick pieces of fresh french bread. Lightly butter it, then dust with garlic powder. Broil in the oven just a couple of minutes until toasty, or grill butter side down until golden and toasty. Slice only what you need for dinner, and save the rest of the loaf for morning french toast (which we like to eat with apples sauteed in butter, brown sugar, and cinnamon).
Friday, May 27, 2011
The Aftermath
The Aftermath: what a word. Weighty, somber, and real. And that is the mood of central Oklahoma today. Stories of loss litter the TV news and Facebook and my inbox like the debris of torn-up homes litter the ground. It's unfathomable.
As prevalent, though, as tales of woe, are the missives of miracles. What was lost has now been found: pictures, wedding rings, pets...People are literally picking up the pieces, and do you know why? Because the ones who survived, can pick up the pieces. They don't have a family table at which to convene, but they can -and do- still dine together.
A menu plan seems ill-placed, here in the aftermath. What difference does it make? None. But while I mourn, I must also smile--my family needs that from me. They need normalcy, if it can be mustered. We will mourn those who are lost, and pray for their families. And we will embrace our own families even harder.
Sunday: Grilled Steak, Baked Potatoes, Steamed Broccoli
Monday: Holiday Cookout:
7 layer Dip with chips
grilled balsamic vegetables
grilled burgers and brats
baked beans
potato chips
pasta salad
watermelon, strawberries, and blueberries
homemade ice cream
7 Layer Dip
On a jelly roll pan or cookie sheet with 1 inch sides, spread:
1 quart sour cream
2 cans black beans, rinsed and drained
2 cups salsa, any variety
1 bag pre-shredded lettuce
2 cups pre-shredded mexican-blend cheese
2 ripe tomatoes, chopped
2 cans sliced ripe olives, drained
in that order. Serve with tortilla chips.
Tuesday: Spanish Spaghetti With Olives, garlic bread, salad
Wednesday: Gazpacho with Shrimp and Avocado Relish, leftover bread
Thursday: Kalua Pork Sandwiches, Pineapple Coleslaw, fresh pineapple (cold or grilled)
For a reduced-fat version of the slaw, try substituting 3 T. plain nonfat yogurt + 2 T. mayo instead of 1/3 cup mayo.
I've posted these sandwiches before, and am including them again because they are so good, and because this is the recipe I've chosen for this month's meal swap.
Friday: Meal Swap Meal
Saturday: Pizza
As prevalent, though, as tales of woe, are the missives of miracles. What was lost has now been found: pictures, wedding rings, pets...People are literally picking up the pieces, and do you know why? Because the ones who survived, can pick up the pieces. They don't have a family table at which to convene, but they can -and do- still dine together.
A menu plan seems ill-placed, here in the aftermath. What difference does it make? None. But while I mourn, I must also smile--my family needs that from me. They need normalcy, if it can be mustered. We will mourn those who are lost, and pray for their families. And we will embrace our own families even harder.
Sunday: Grilled Steak, Baked Potatoes, Steamed Broccoli
Monday: Holiday Cookout:
7 layer Dip with chips
grilled balsamic vegetables
grilled burgers and brats
baked beans
potato chips
pasta salad
watermelon, strawberries, and blueberries
homemade ice cream
7 Layer Dip
On a jelly roll pan or cookie sheet with 1 inch sides, spread:
1 quart sour cream
2 cans black beans, rinsed and drained
2 cups salsa, any variety
1 bag pre-shredded lettuce
2 cups pre-shredded mexican-blend cheese
2 ripe tomatoes, chopped
2 cans sliced ripe olives, drained
in that order. Serve with tortilla chips.
Tuesday: Spanish Spaghetti With Olives, garlic bread, salad
Wednesday: Gazpacho with Shrimp and Avocado Relish, leftover bread
Thursday: Kalua Pork Sandwiches, Pineapple Coleslaw, fresh pineapple (cold or grilled)
For a reduced-fat version of the slaw, try substituting 3 T. plain nonfat yogurt + 2 T. mayo instead of 1/3 cup mayo.
I've posted these sandwiches before, and am including them again because they are so good, and because this is the recipe I've chosen for this month's meal swap.
Friday: Meal Swap Meal
Saturday: Pizza
Sunday, May 15, 2011
The Family Meal
Martha Stewart doesn't live here. June Cleaver would faint if she walked in. I haven't worn an apron since it was required attire for my job at Kinko's. Our family meal does not even remotely resemble any iconic tradition of the past, in anyway except one: we are together. The plates don't match, the dishes from cooking aren't yet washed. There's chaos as we all gather our drinks, wash hands, step over the dogs and yell questions from one side of the house to the other as we gather.
"Did you pick up your toys outside?", calls Dad. "NO!" yells one of the kids, as the other conveniently ignores the question. "Did you set the table?", asks Mom, seeing the sparsely set table and already knowing the answer. "Yes, we did!", say the kids. "What about forks? Napkins? Come on, guys, you know what we need. Don't make me say it again."
And so the story goes. Night after night, a similar reel plays again and again. And, eventually, we manage to all sit down, praise God for our blessings, and eat. Together. It ain't always pretty, and we ain't the Cleavers, but we do try to make meal time family time. One night a week, we have a living room picnic and we watch a movie. There might be another night where the kids eat something quickly at the bar before being rushed to gymnastics. Some nights we don't eat until 8, just so we can eat with Daddy. Like I said, it's not perfect, and even at its imperfection it takes effort, but it is an effort that we find worthwhile.
At the table, things settle, at least a little. Daddy asks the kids about school. We talk about our days. The content doesn't really matter. We talk. We laugh. We eat. We repeat.
Monday: Scrambled Eggs, bacon, fresh strawberries, toast
Breakfast for dinner: mmm, mmm, good!
Tuesday: Creamy Linguine with Shrimp and Veggies, quick garlic toast
Quick Garlic Toast
4 slices whole grain bread
2 T. butter, softened
1.5 t. garlic powder
Toast bread. Spread butter evenly over all 4 pieces of toast. Sprinkle with garlic powder. Serve. 4 servings.
Wednesday: Meal Swap Meal
Thursday: hamburgers, green beans, roasted potato wedges
Friday: Out to eat (we're on the road this weekend, so the family meal will be held at someone else's table)
Saturday: Grilled Steak, Grilled Balsamic Vegetables, Baked Potatoes, Corn on the Cob
I use the recipe provided for Grilled Balsamic Vegetables, but I cut the veggies smaller and grill them in a basket.
"Did you pick up your toys outside?", calls Dad. "NO!" yells one of the kids, as the other conveniently ignores the question. "Did you set the table?", asks Mom, seeing the sparsely set table and already knowing the answer. "Yes, we did!", say the kids. "What about forks? Napkins? Come on, guys, you know what we need. Don't make me say it again."
And so the story goes. Night after night, a similar reel plays again and again. And, eventually, we manage to all sit down, praise God for our blessings, and eat. Together. It ain't always pretty, and we ain't the Cleavers, but we do try to make meal time family time. One night a week, we have a living room picnic and we watch a movie. There might be another night where the kids eat something quickly at the bar before being rushed to gymnastics. Some nights we don't eat until 8, just so we can eat with Daddy. Like I said, it's not perfect, and even at its imperfection it takes effort, but it is an effort that we find worthwhile.
At the table, things settle, at least a little. Daddy asks the kids about school. We talk about our days. The content doesn't really matter. We talk. We laugh. We eat. We repeat.
Monday: Scrambled Eggs, bacon, fresh strawberries, toast
Breakfast for dinner: mmm, mmm, good!
Tuesday: Creamy Linguine with Shrimp and Veggies, quick garlic toast
Quick Garlic Toast
4 slices whole grain bread
2 T. butter, softened
1.5 t. garlic powder
Toast bread. Spread butter evenly over all 4 pieces of toast. Sprinkle with garlic powder. Serve. 4 servings.
Wednesday: Meal Swap Meal
Thursday: hamburgers, green beans, roasted potato wedges
Friday: Out to eat (we're on the road this weekend, so the family meal will be held at someone else's table)
Saturday: Grilled Steak, Grilled Balsamic Vegetables, Baked Potatoes, Corn on the Cob
I use the recipe provided for Grilled Balsamic Vegetables, but I cut the veggies smaller and grill them in a basket.
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