The last week of October already! I can't believe how fast it went. I had an unusually brilliant idea and checked out some cookbooks from the library. There are some new recipes I'm eager to try. I'm definitely going to be doing more of that! I love cookbooks. I love food pictures. But, I can't own any more cookbooks because there's no room on the cookbook shelf.
Sunday: (Here's a new one!) Roasted Red Pepper-Caesar Tortelloni
1 9oz package refrigerated tortelloni or tortellini
1 cup bottled caesar dressing (we like Ken's Steakhouse Lite Caesar)
1/2 t. grated lemon rind
2 t. lemon juice
1/2 t. dijon mustard
1/4 t. pepper
1/2 C. jarred roasted red bell peppers, cut into thin strips
1 C. frozen broccoli florets, thawed
3/4 C. caesar style croutons
1 1/2 C. shredded or chopped roasted chicken breast (optional)
Cook pasta according to directions onpackage. While pasta is cooking, microwave broccoli for 1.5 minutes on high with a little water. Drain broccoli; keep warm. Combine dressing, lemon rind, lemon juice, mustard, and pepper in microwave safe bowl. Microwave at medium 45 sec to 1 minute, stirring after 30 seconds.
Combine hot cooked, drained pasta and red pepper strips and broccoli in a large bowl. Pour dressing mixture evenly over pasta mixture, tossing to coat. Divide mixture evenly among 4 serving bowls. Top with croutons.
Monday: Meal Swap Night, Kary's turn to cook
Tuesday: reheating a frozen meal tonight
Wednesday: Meal Swap Night, my night to cook: Beef Stir Fry, Rice, cheese rangoons
http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/
http://www.ehow.com/how_2150980_cream-cheese-rangoons.html
Thursday: breakfast for dinner...pumpkin waffles, fresh fruit, turkey bacon (Omit bacon for a vegetarian meal)
http://smittenkitchen.com/2007/11/pumpkin-waffles/ This one looks really good, but uses uncommon ingredients.
http://familyfun.go.com/recipes/breakfast-recipes/pancakes-waffles-french-toast/pumpkin-waffles-684129/ this one is simpler, but I might add some protein powder and wheat germ (or use some whole wheat flour in place of the all purpose)
Friday: grilled salmon, steamed edamame, baked potatoes
Saturday: pizza night
Thursday, October 22, 2009
Sunday, October 18, 2009
Dinner Diva Menu Week of 10/18
Our potroast from last week was good, and plentiful, so tonight we're eating the leftovers. I'm excited to be resuming my fresh meal swap this week--we had skipped it last week due to my company being in town and my partner being out of town. I really enjoy cooking on my night to cook, and I really enjoy my nights off when it's Kary's turn. I hope she feels the same! We've got a good thing going here!
Sunday: leftovers
Monday: Meal Swap night, Kary's turn to cook
Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)
Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper
Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.
Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread
Recipes to come!
Thursday: our baseball banquet...it's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.
Friday: Leftovers again!
Saturday: homemade deep dish pizza, carrots and celery with ranch
Sunday: leftovers
Monday: Meal Swap night, Kary's turn to cook
Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)
Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper
Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.
Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread
Recipes to come!
Thursday: our baseball banquet...it's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.
Friday: Leftovers again!
Saturday: homemade deep dish pizza, carrots and celery with ranch
Monday, October 5, 2009
Dinner Diva Menu Week of 10/11
Sunday:
The cold weather is bringing out the Minnesotan in me. This one of those meals that seems like too much work, but really it's a fast prep. Long cooking time, but that just means your oven does most of the work, leaving you free to do other things. Also, with the sides built-in, it comes out of the oven as a meal ready to serve. Get it going in the morning and it will be like someone cooked dinner for you. (No time in the morning? Prep it the night before--in your crock if you have a removeable crock, or in a separate bowl if you don't. Then pull it out in the morning and turn on your crock pot.)
Classic Pot Roast
Chocolate-Raspberry-Truffle-Bombe:
1 qt. Baskin Robbins (or brand of your choice) Chocolate Raspberry Truffle Ice Cream
1 box your choice brownie mix (family size....I use Pillsbury Triple Chocolate), plus ingredients to prepare brownies
1 can dark chocolate fudge icing
(seriously--three ingredients!)
Prepare and bake brownies according to package directions. Allow to cool. Trim hardened crust, if any, from brownies. Cut brownies into small (1-2 inch) pieces. Line glass or other freezer proof bowl (about 2 qt.) with plastic wrap. Mash brownies into bowl, along bottom and up the sides, to form a crust. Freeze well. When crust is frozen, add ice cream inside crust, mashing to eliminate air bubbles. Freeze until firm. Turn Bombe' out onto cookie sheet, platter, or other flat serving dish so chocolate crust is up. Melt icing (in its can, but be sure to remove ALL of foil safety seal) in microwave approximately 1 min or until melted. Pour melted icing over frozen bombe and return to freezer until firm. Serve frozen, cut into wedges. (hint, for a more elegant presentation, I shave dark chocolate over the melted icing and add fresh rasperries both on top and around edges of bombe). **This ends up being kind of a pricey dessert, as MY desserts go, with the premium ice cream. BUT, my husband tolerates my experiments in the kitchen and prefers NOT to go out to eat...we end up saving huge even with this expense. The premium ice cream is a splurge for this occasion and is well worth it. If Baskin Robbins doesn't carry the Raspberry-Truffle, go to a Cold Stone and have them mix in chocolate truffles and fresh raspberries into their darkest chocolate ice cream.
Thursday: My parents are in town! (a lot of company this week, which I'm totally happy about!) I'm serving hamburgers, home fries and home sweet potato fries, and cole slaw. The fry combo is because my dad loves sweet potato fries but my mom doesn't care for them. It'll be fun to have both on the table.
Friday: We're headed out to eat to celebrate all the birthdays--my husband, my neice, and my mom all in the next two weeks!
Saturday: Everyone's gone by now--we're sticking with our Saturday Pizza night.
grilled salmon, steamed broccoli, steamed brown rice
I dust the salmon with a rub I bought at Pampered Chef: Lemon-Basil Rub. Any similar spice mix or rub will work, or you can use lemon pepper and add dried basil. That's all I do to it before I grill it on my indoor smokeless grill (like George Foreman).
Monday: One of the ladies in our meal swap made us a soup. I'm going to heat that up for tonight. In fact, since it's a baseball game night, I think I'll throw the frozen block of soup in my crockpot and turn it on in the morning. Soup should be hot and ready to eat when we walk through the door after baseball in the chilly fall weather!
The cold weather is bringing out the Minnesotan in me. This one of those meals that seems like too much work, but really it's a fast prep. Long cooking time, but that just means your oven does most of the work, leaving you free to do other things. Also, with the sides built-in, it comes out of the oven as a meal ready to serve. Get it going in the morning and it will be like someone cooked dinner for you. (No time in the morning? Prep it the night before--in your crock if you have a removeable crock, or in a separate bowl if you don't. Then pull it out in the morning and turn on your crock pot.)
Classic Pot Roast
1 beef pot roast of your choice (shoulder roast, chuck roast, blade, etc.)
1 bag baby carrots
1 bag baby new potatoes (or 3-4 white potatoes, peeled and quartered)
3-4 onions, quartered
acorn squash, seeded and wedged (optional--I like it in pot roast, but some people don't)
2 envelopes onion soup mix (such as Lipton)
2 cups water
Place pot roast in crock pot; sprinkle with soup mix. add carrots, potatoes, and onions and squash. Pour water over pot roast. Cook on low 8-10 hours or until meat is done and veggies are tender.
Chocolate-Raspberry-Truffle-Bombe:
1 qt. Baskin Robbins (or brand of your choice) Chocolate Raspberry Truffle Ice Cream
1 box your choice brownie mix (family size....I use Pillsbury Triple Chocolate), plus ingredients to prepare brownies
1 can dark chocolate fudge icing
(seriously--three ingredients!)
Prepare and bake brownies according to package directions. Allow to cool. Trim hardened crust, if any, from brownies. Cut brownies into small (1-2 inch) pieces. Line glass or other freezer proof bowl (about 2 qt.) with plastic wrap. Mash brownies into bowl, along bottom and up the sides, to form a crust. Freeze well. When crust is frozen, add ice cream inside crust, mashing to eliminate air bubbles. Freeze until firm. Turn Bombe' out onto cookie sheet, platter, or other flat serving dish so chocolate crust is up. Melt icing (in its can, but be sure to remove ALL of foil safety seal) in microwave approximately 1 min or until melted. Pour melted icing over frozen bombe and return to freezer until firm. Serve frozen, cut into wedges. (hint, for a more elegant presentation, I shave dark chocolate over the melted icing and add fresh rasperries both on top and around edges of bombe). **This ends up being kind of a pricey dessert, as MY desserts go, with the premium ice cream. BUT, my husband tolerates my experiments in the kitchen and prefers NOT to go out to eat...we end up saving huge even with this expense. The premium ice cream is a splurge for this occasion and is well worth it. If Baskin Robbins doesn't carry the Raspberry-Truffle, go to a Cold Stone and have them mix in chocolate truffles and fresh raspberries into their darkest chocolate ice cream.
Thursday: My parents are in town! (a lot of company this week, which I'm totally happy about!) I'm serving hamburgers, home fries and home sweet potato fries, and cole slaw. The fry combo is because my dad loves sweet potato fries but my mom doesn't care for them. It'll be fun to have both on the table.
Friday: We're headed out to eat to celebrate all the birthdays--my husband, my neice, and my mom all in the next two weeks!
Saturday: Everyone's gone by now--we're sticking with our Saturday Pizza night.
Thursday, October 1, 2009
Dinner Diva Menu Week of 10/4
Happy October! I can't wait to put all the stuff out for Halloween! The wind has come back to Oklahoma after a much appreciated absence, which will make securing our decor somewhat of a challenge. Last year all my spider webs blew down, constantly, so that well before Halloween it just looked like a mess rather than a spooky welcome.
My new Cooking Light came today. Imagine my disappointment when my recipe did NOT appear in the Reader Recipe section, as I was promised it would for the October issue. I guess I can't be in the news AND in a magazine in the same week unless I change my name to Paris or something. Still, I'm bummed.
The magazine is loaded with fall comfort food recipes that look very tempting. But, it's still hot here, and so I'll leave those recipes for later in the fall.
My new Cooking Light came today. Imagine my disappointment when my recipe did NOT appear in the Reader Recipe section, as I was promised it would for the October issue. I guess I can't be in the news AND in a magazine in the same week unless I change my name to Paris or something. Still, I'm bummed.
The magazine is loaded with fall comfort food recipes that look very tempting. But, it's still hot here, and so I'll leave those recipes for later in the fall.
Monday: playing baseball tonight, so I'll make Mom's Chicken Enchiladas on a Timed Bake and program the oven to be done when we walk through the door.
Mom's Chicken Enchiladas
1 lb boneless, skinless chicken breasts, cooked and shredded (I cook these in the microwave and shred them by pulling apart with two forks)
4 green onions, sliced
2 T. fresh cilantro, chopped
1 jalepeno, seeded and minced
3 cans green enchilada sauce
8 tortillas (calls for corn but I use flour)
1 C. cheddar cheese, pre-shredded (reduced fat preferred)
2 cups lettuce, shredded (or Shreds brand)
1/2 c. salsa
1/2 c. light sour cream
1 can ripe olives, sliced
Oven to 350. Spray 9X13 baking pan with cooking spray. Heat nonstick fry pan over med heat. Add green onions, cilantro, and jalepeno, and saute 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook, stirring occasionally, about 5 minutes.
Pour remaining 2 cans enchilada sauce in med. bowl and microwave until warm, about 2 minutes. Dip each tortilla in heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place seam-side down in prepared baking dish.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until heated through, about 15 minutes. Serve enchiladas with lettuce, sour cream, salsa, and black olives, if desired.
Tuesday: my work night, which means I'll be absent from the kitchen--leftover night or out to eat
Wednesday: Kary's turn to cook..If you're not swapping (why NOT?), try this one for quick jambalaya: grab a box of Zataran's Jambalaya, a green bell pepper, and a lb of pre-cooked sausage or shrimp or chicken (or any combination....I've even used leftover fish fillets). Dice the green pepper, and throw it in a rice cooker with the Zataran's, the amount of water specified on the box, and the meat. Turn on the rice cooker. When it dings, you're done.
Thursday: my turn to cook : Chicken Parmesan, caesar salad, fresh bread (hint, make at least 2 extra chicken breasts for a later meal. Budget saver: buy a head of romaine and a bottle of commercial caesar dressing rather than a caesar salad "kit." Tear the lettuce leaves off the stem just as you need them, and wash them only after you've plucked them...the stem will keep the leaves fresher longer and the lack of excess moisture will also aid in longevity)
Chicken Parmesan (from Cooking Light--prep time, 12 min; cook time 13 min)
4 skinless boneless chicken breasts (or 6 if you're planning on "planned overs" tomorrow)
1/2 c. seasoned breadcrumbs
1/4 c. grated parmesan cheese
1/2 t. ital seasoning (if you don't have seasoned breadcrumbs, increase italian seasoning to 1 tsp.)
1/8 t. black pepper
1/3 cup. all purpose flour
2 large egg whites, lightly beaten (stir rapidly with fork until bubbled)
4 cups hot cooked spaghetti (we use whole wheat, about 8 oz uncooked)
3 C. Ultimate Quick and Easy Pasta Sauce (recipe follows) or 3 C. commercial bottled pasta sauce
1 C. preshredded mozarella cheese
Chopped fresh basil, optional
Place each chicken breast between 2 sheets of heavy duty plastic wrap. Flatten to 1/4 inch using meat mallet or rolling pin (I use this one from pampered chef: https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=9784&words=meat%20mallet)
Combine breadcrumbs, parmesan cheese, italian seasoning, and pepper in a shallow dish. Place flour in a separate shallow dish, and the egg whites in still another shallow dish. Arrange them left to right as follows: flour, egg, breadcrumbs. Dredge each chicken breast in flour, then egg, then breadcrumbs.
Heat oil in a large nonstick skillet over med-high heat. Add chicken, and cook 5 minutes on each side or until done. (Note, if you don't pound them thin enough, this step will take longer... Still tastes good, just be aware.)
Preheat broiler.
Place 1 cup cooked spaghetti in each of 4 au gratin dishes. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breasts (you'll have two breasts leftover for tomorrow's chicken ceasar salad). Spoon 1/4 cup sauce over each serving, then sprinkle with mozzarella (about 1/4 cup each). Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil, if desired. 4 servings.
I like to bake and serve these in individual au gratin dishes...it's a neat way to present the meal. I just got some really cute ones from the Rachael Ray line: http://www.amazon.com/Rachael-Ray-12-Ounce-Stoneware-Personal/dp/B002EAYTDI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1254690515&sr=8-1 If you don't have au gratin dishes, you can put it all in one 9X13 dish and broil it, and serve it from there onto plates.
Friday: Chicken Caesar Salad (slice the extra chicken you made on Thursday and fan it out over a bed of romaine. Sprinkle with parmesan and croutons and drizzle with caesar dressing. Optionally, add cherry tomatoes and red onions.)
Saturday: our Pizza night
Sunday: We're planning a trip to Tulsa today, so we'll be eating out.
Thursday, September 24, 2009
Dinner Diva Menu Week of 9/28
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)!
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)!
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
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