Big week! Our neighborhood's frozen meal swap may be appearing on the local news as an example of one way to save money. To that end, I'm including some more money-saving food tips in this week's blog.
Monday: Stir Fried Pork with Broccoli and Cashews, rice
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=384688
Tuesday: Sloppy Joes, home fries, steamed green beans
Budget tip: use ground turkey, which is cheaper (and leaner) than ground beef. Or, compromise with a half and half mixture of turkey and beef.
Home Fries:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264293
Wednesday: Meal Swap Day, Kary's turn to cook. Leftovers (another budget-saver) are a good alternative. Hint, change it up a little: Bake a few potatoes and stuff them with the leftover joe meat, top with cheddar and bake at 350 5-10 min or until cheese melts.
Thursday: Meal Swap Day, my turn to cook: Stuffed Pork Chops, parmesan noodles, sautee'd yellow squash
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.
Noodles (use spinach fettucini for the most elegant and colorful meal presentation) http://www.cooks.com/rec/doc/0,1850,154168-236193,00.html
Friday: (budget friendly, vegetarian): French toast, turkey bacon, fresh fruit
Substituting breakfast for dinner 2-4 times per month is a fun way to save money!
Saturday: pizza, carrots
(buying frozen pizza or even take-and-bake pizza is significantly less expensive than delivery)
Sunday: Steak, baked sweet potatoes, steamed mixed vegetables
Budget steak: buy a top sirloin large enough to feed your family. Marinate it in commercially bottled italian dressing for several hours (half a bottle for a 1-2 lb steak, full bottle for a larger steak). Grill to desired doneness, then thinly slice it across the grain. Fan it out on a platter for serving. Elegant, tasty, and not too pricey (for steak that is)!
Thursday, September 24, 2009
Tuesday, September 22, 2009
Dinner Diva Menu Week of 9/21
Sorry...getting this out late. I'm still catching up in my new routine: homeschool mom, baseball mom, wife, gymnastics coach, puppy raiser. I left out crafter because that part of me has gone dormant! I'm still a cook though, even if my meals are a little more on the quick and easy side.
Monday: we had leftover night before our baseball game.
Tuesday: Beef and Broccoli, rice, commercial pot stickers
1# boneless top round steak, 3/4" thick
2 T. corntstarch
1T. brown sugar
1 can beef broth (14.5 oz)
1T. soy sauce
1/4 t. each garlic powder and gr. ginger
4 C. broccoli flowerets
4 C. hot cooked rice
Slice beef thinly. Mix cornstarch, 1 C. broth, sugar, and soy until smooth. Set aside.
Spray skillet with cooking spray and heat over med. high heat until hot. Add half of beef and stir fry until browned. Set aside and keep warm; repeat with other half of beef.
In same skillet, add remaining broth, garlic, and ginger and broccoli. Cover and simmer 5 min or until broccoli is tender-crisp.
Stir cornstarch mixture and add to pan. Cook until mixture boils and thickens, stirring constantly. Return beef to pan, heat through.
Serve over rice.
4 servings
Wednesday: Meal Swap Day, Kary's turn to cook. If you're not swapping with anyone, try:
Baked Orange Roughy, steamed peapods (I like the steam in the bag kind), and whole wheat pilaf (made by Near East. You can find it by the commercial rice mixes, like rice a roni, or in the ethnic section)
For the fish, heat oven to 400. Combine 1/4 cup breadcrumbs, 1 t. italian seasoning, and 1/4 cup parmesan cheese, put mixture into shallow dish. In a small bowl, beat 1 egg white.
Lightly brush both sides of 4 orange roughy fillets with egg white, then dredge in breadcrumb mixture. Arrange fillets on lightly greased baking sheet. Optionally, sprinkle with 1 tablespoon parsley.
Bake approximately 20 minutes or until fish is opaque throughout.
Thursday: Meal Swap Day, my turn to cook: Sweet and Tangy Chicken, rice, salad
Sweet and Tangy Chicken
6 slices bacon (I use turkey bacon)
8 boned chicken thighs
flour for dredging
1/3 C. honey
3 T. dijon mustard
1 t. curry powder
salt
cayenne pepper
Cook bacon in skillet until crisp. Remove with slotted spoon, saving drippings in pan. Drain bacon on paper towel, crumble, and set aside.
Oven to 350. Dredge chicken pieces with flour, shaking off excess.
Place skillet with reserved drippings over low heat, add chicken and cook until all pieces are browned on all sides, about 10 minutes. Transfer chicken to a baking dish. Bake chicken uncovered 30 minutes.
In a small bowl, combine honey, mustard, curry, salt and cayenne to taste. Drizzle mixture over chicken and bake uncovered 10-15 min more, until chicken is tender. Top with crumbled bacon just before serving.
4-6 servings.
Friday: (Vegetarian) Greek Spaghetti with Tomatoes and Feta, salad, garlic bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223856
Saturday: pizza, carrots
Sunday: Shrimp Ratatouille Rolls
1 lb peeled and deveined shrimp
1 med. eggplant
2 med. zucchini
1 med. green bell pepper
1 small onion
3 cloves garlic, minced
1/4 cup olive oil
16 oz canned diced tomatoes
3 T. tomato paste
1 T. red wine vinegar
2 t. salt
2 t. fresh basil, chopped
1/2 t. ground pepper
1/2 t. cayenne (or less to taste)
6 french rolls
2 cups mozzarella, shredded
Cut eggplant, zucchini, bell pepper and onion into small cubes. Saute' vegetables and garlic in large saucepan with olive oil for 5 minutes.
Drain tomatoes. Add tomatoes, paste, vinegar, salt, basil and peppers to sauteed vegetables. Cover and simmer for 30 minutes. Slice a thin slice off the top of each roll. Hollow out each roll, leaving a 1" border. Place rolls on baking sheet and warm in 350 oven for 5 minutes. Add shrimp to vegetable mixture; cover and simmer 5 minutes or until shrimp are pink. Spoon mixture into rolls; sprinkle with cheese and broil until cheese melts and is lightly browned.
Monday: we had leftover night before our baseball game.
Tuesday: Beef and Broccoli, rice, commercial pot stickers
1# boneless top round steak, 3/4" thick
2 T. corntstarch
1T. brown sugar
1 can beef broth (14.5 oz)
1T. soy sauce
1/4 t. each garlic powder and gr. ginger
4 C. broccoli flowerets
4 C. hot cooked rice
Slice beef thinly. Mix cornstarch, 1 C. broth, sugar, and soy until smooth. Set aside.
Spray skillet with cooking spray and heat over med. high heat until hot. Add half of beef and stir fry until browned. Set aside and keep warm; repeat with other half of beef.
In same skillet, add remaining broth, garlic, and ginger and broccoli. Cover and simmer 5 min or until broccoli is tender-crisp.
Stir cornstarch mixture and add to pan. Cook until mixture boils and thickens, stirring constantly. Return beef to pan, heat through.
Serve over rice.
4 servings
Wednesday: Meal Swap Day, Kary's turn to cook. If you're not swapping with anyone, try:
Baked Orange Roughy, steamed peapods (I like the steam in the bag kind), and whole wheat pilaf (made by Near East. You can find it by the commercial rice mixes, like rice a roni, or in the ethnic section)
For the fish, heat oven to 400. Combine 1/4 cup breadcrumbs, 1 t. italian seasoning, and 1/4 cup parmesan cheese, put mixture into shallow dish. In a small bowl, beat 1 egg white.
Lightly brush both sides of 4 orange roughy fillets with egg white, then dredge in breadcrumb mixture. Arrange fillets on lightly greased baking sheet. Optionally, sprinkle with 1 tablespoon parsley.
Bake approximately 20 minutes or until fish is opaque throughout.
Thursday: Meal Swap Day, my turn to cook: Sweet and Tangy Chicken, rice, salad
Sweet and Tangy Chicken
6 slices bacon (I use turkey bacon)
8 boned chicken thighs
flour for dredging
1/3 C. honey
3 T. dijon mustard
1 t. curry powder
salt
cayenne pepper
Cook bacon in skillet until crisp. Remove with slotted spoon, saving drippings in pan. Drain bacon on paper towel, crumble, and set aside.
Oven to 350. Dredge chicken pieces with flour, shaking off excess.
Place skillet with reserved drippings over low heat, add chicken and cook until all pieces are browned on all sides, about 10 minutes. Transfer chicken to a baking dish. Bake chicken uncovered 30 minutes.
In a small bowl, combine honey, mustard, curry, salt and cayenne to taste. Drizzle mixture over chicken and bake uncovered 10-15 min more, until chicken is tender. Top with crumbled bacon just before serving.
4-6 servings.
Friday: (Vegetarian) Greek Spaghetti with Tomatoes and Feta, salad, garlic bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223856
Saturday: pizza, carrots
Sunday: Shrimp Ratatouille Rolls
1 lb peeled and deveined shrimp
1 med. eggplant
2 med. zucchini
1 med. green bell pepper
1 small onion
3 cloves garlic, minced
1/4 cup olive oil
16 oz canned diced tomatoes
3 T. tomato paste
1 T. red wine vinegar
2 t. salt
2 t. fresh basil, chopped
1/2 t. ground pepper
1/2 t. cayenne (or less to taste)
6 french rolls
2 cups mozzarella, shredded
Cut eggplant, zucchini, bell pepper and onion into small cubes. Saute' vegetables and garlic in large saucepan with olive oil for 5 minutes.
Drain tomatoes. Add tomatoes, paste, vinegar, salt, basil and peppers to sauteed vegetables. Cover and simmer for 30 minutes. Slice a thin slice off the top of each roll. Hollow out each roll, leaving a 1" border. Place rolls on baking sheet and warm in 350 oven for 5 minutes. Add shrimp to vegetable mixture; cover and simmer 5 minutes or until shrimp are pink. Spoon mixture into rolls; sprinkle with cheese and broil until cheese melts and is lightly browned.
Monday, September 14, 2009
Dinner Diva Menu Week of 9/14
Monday: Impossibly Easy Chicken and Broccoli Pie
http://www.bettycrocker.com/recipes.aspx/impossibly-easy-chicken-n-broccoli-pie
Tuesday: Turkey and Ham Tetrazzini, romaine salad, french bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665346
Wednesday: Out To Eat, or leftovers
Thursday: Herb-Rubbed Ribs with Cherry-Zinfandel BBQ Sauce, corn on the cob, coleslaw, biscuits, roasted applesauce, peach cobbler a la mode
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634800
Friday: Lemon Pepper Shrimp Scampi, steamed edamame, garlic toast
Saturday: Pizza, raw veggies and dip
Sunday: leftovers
http://www.bettycrocker.com/recipes.aspx/impossibly-easy-chicken-n-broccoli-pie
Tuesday: Turkey and Ham Tetrazzini, romaine salad, french bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665346
Wednesday: Out To Eat, or leftovers
Thursday: Herb-Rubbed Ribs with Cherry-Zinfandel BBQ Sauce, corn on the cob, coleslaw, biscuits, roasted applesauce, peach cobbler a la mode
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634800
Friday: Lemon Pepper Shrimp Scampi, steamed edamame, garlic toast
Saturday: Pizza, raw veggies and dip
Sunday: leftovers
Friday, September 4, 2009
Dinner Diva Menu Week of 9/7
Monday: Out to eat
Alternate: try fish packets:
http://www.cooks.com/rec/view/0,1626,154168-224201,00.html
Tuesday: leftovers
Alternate: grilled shrimp, steamed brown rice, steam-in-a-bag veggies of choice
Wednesday: Meal Swap, Kary's turn to cook
Thursday: Meal Swap, my turn to cook: I'm making a grilled whole chicken with oven roasted vegetables and homemade bread
To grill a whole chicken, coat a foil roasting pan with cooking spray. Rinse and pat dry a whole chicken. Place the chicken in the foil roasting pan, sprinkle with kosher salt and fresh ground pepper. Place on a hot grill over indirect heat for approximately 15 minutes per pound. It will come out tender, juicy, with a crisp, golden-brown skin.
For the veggies: Cut up carrots, potatoes (fingerling potatoes are wonderful in this), onions, and your choice of squash (I like acorn or butternut)...sweet potatoes are also good. Toss with a light coating of olive oil, kosher salt and fresh ground pepper. Arrange in a single layer in a casserole dish, and bake uncovered for about an hour at 400 degrees, stirring about every 15 minutes.
Friday: homemade mac-n-cheese, steamed broccoli, fresh cut watermelon
Heidi's Mac-N-Cheese
1/2 box whole wheat rotini pasta
1 cup preshredded colby-jack cheese or mexican blend
1/4 cup plain yogurt
1/4 cup freshly grated parmesan cheese
1/4 cup 2% milk
salt, to taste
pepper, to taste
Cook pasta to al dente. Drain. Pour hot pasta back into the saucepan you used to cook it. Leave it on the still-hot burner with the burner off. Add cheeses, yogurt, and milk, and stir until cheese is melted. Add salt and pepper to taste. Serve. Makes 2-3 servings.
Saturday: pizza, carrots
Sunday: Hamburgers, baked sweet potatoes or sweet potato fries, broccoli slaw
Alternate: try fish packets:
http://www.cooks.com/rec/view/0,1626,154168-224201,00.html
Tuesday: leftovers
Alternate: grilled shrimp, steamed brown rice, steam-in-a-bag veggies of choice
Wednesday: Meal Swap, Kary's turn to cook
Thursday: Meal Swap, my turn to cook: I'm making a grilled whole chicken with oven roasted vegetables and homemade bread
To grill a whole chicken, coat a foil roasting pan with cooking spray. Rinse and pat dry a whole chicken. Place the chicken in the foil roasting pan, sprinkle with kosher salt and fresh ground pepper. Place on a hot grill over indirect heat for approximately 15 minutes per pound. It will come out tender, juicy, with a crisp, golden-brown skin.
For the veggies: Cut up carrots, potatoes (fingerling potatoes are wonderful in this), onions, and your choice of squash (I like acorn or butternut)...sweet potatoes are also good. Toss with a light coating of olive oil, kosher salt and fresh ground pepper. Arrange in a single layer in a casserole dish, and bake uncovered for about an hour at 400 degrees, stirring about every 15 minutes.
Friday: homemade mac-n-cheese, steamed broccoli, fresh cut watermelon
Heidi's Mac-N-Cheese
1/2 box whole wheat rotini pasta
1 cup preshredded colby-jack cheese or mexican blend
1/4 cup plain yogurt
1/4 cup freshly grated parmesan cheese
1/4 cup 2% milk
salt, to taste
pepper, to taste
Cook pasta to al dente. Drain. Pour hot pasta back into the saucepan you used to cook it. Leave it on the still-hot burner with the burner off. Add cheeses, yogurt, and milk, and stir until cheese is melted. Add salt and pepper to taste. Serve. Makes 2-3 servings.
Saturday: pizza, carrots
Sunday: Hamburgers, baked sweet potatoes or sweet potato fries, broccoli slaw
Wednesday, August 5, 2009
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
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
Friday, July 31, 2009
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
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
Saturday, July 25, 2009
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
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
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