I've got a lot going on this week in the kitchen! Two cakes and a baby shower means that firstly my grocery money is going to some specific ingredients and secondly my cooking time and energy will be not be as available for meals. So, I'm going to try to keep it simple and stick to what I already have.
Monday: Grilled Chicken Breasts with slow roasted tomatoes, asiago, and fresh basil, steamed broccoli, steamed brown rice
(For the chicken, roast the tomatoes in the afternoon, then after you grill the chicken, drop some tomatoes on each breast, sprinkle heavily with grated asiago...broil them a few minutes so the cheese melts and the tomatoes warm up, then toss some tiny ribbons of fresh basil on top and serve.)
Here's a simple way to make pretty basil ribbons: http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx
Tuesday: pancakes, fresh fruit
Wednesday: Frozen meal swap meal
Thursday: out
Friday: grilled steak, baked potatoes, steamed edamame
Saturday: pizza
Monday, April 26, 2010
Saturday, April 17, 2010
It's gonna be a good eating week!
With the change in the weather comes a change in my cravings. I find myself drooling over salads and lighter fare, and shelving the soup and casserole recipes of winter. Let this week's menu entice you to dust off that patio furniture, refill the gas tank in the grill, and dine al fresco!
Sunday: hamburgers with homemade buns, marinated tomato salad (see last week's post for recipe), fruit salad, and roasted potato wedges
Monday: OUT to eat
Tuesday: Carne Asada wraps, spanish rice (such as lipton) make extra meat and peppers for a later meal
Wednesday: Shrimp Risotto with Arugula and Toasted Garlic, crusty french bread
Thursday: Carne Asada Nachos
Leftover meat and veggies from Carne Asada Wraps
1/2 bag tortilla chips
1 can black beans, rinsed and drained
2 cups preshredded cheddar or mexican blend cheese
1 med. tomato, diced
1 bag Shreds
1 c. sour cream
1 small can sliced black olives
jalepenos, optional
Heat leftover meat and veggies in microwave for about a minute. Arrange tortilla chips in a single layer on a baking sheet. Top with cooked, leftover Carne Asada meat and vegetables. Top with cheddar or mexican-blend cheese. Sprinkle black beans over cheese. Bake at 350 for 15 minutes or until meat is hot and cheese is melted.
Top heated nachos with shredded lettuce and diced tomatoes. Dot with sour cream. Sprinkle olives over the top. Serve outside, if desired.
Friday: Oriental Chicken Salad
1 lb chicken, grilled and cut into bite sized pieces
1 bag coleslaw mix
4 green onions, chopped
2/3 C. Newman's Own Light Sesame Ginger Salad Dressing
1 large can mandarin oranges, drained
1 C. crisp chow mein noodles
In a large bowl, combine chicken, coleslaw mix and green onions. Drizzle dressing over salad mix and toss to coat. Divide chicken salad onto 4 plates, top with oranges and noodles.
Saturday: Pizza Night! Grilled Pizza, spring salad, grilled garlic bread:
Cooking pizza on the grill is easy and delicious. It's one of our favorite outdoor meals.
First, decide what kind of pizza you like. My personal grilled favorite is pepperoni, roasted red bell peppers, and asiago. Next, prepare the dough. I've never tried this with refrigerated pizza dough, like Pillsbury, but I'm sure it would work. Another convenience dough that would work is frozen bread dough, thawed. I prefer homemade because it's easy and tasty, and I can control the consistency to my liking. I can also alter the flavor if I want an herbed dough or garlic dough or something along those lines.
Homemade dough:
Sunday: hamburgers with homemade buns, marinated tomato salad (see last week's post for recipe), fruit salad, and roasted potato wedges
Monday: OUT to eat
Tuesday: Carne Asada wraps, spanish rice (such as lipton) make extra meat and peppers for a later meal
Wednesday: Shrimp Risotto with Arugula and Toasted Garlic, crusty french bread
Thursday: Carne Asada Nachos
Leftover meat and veggies from Carne Asada Wraps
1/2 bag tortilla chips
1 can black beans, rinsed and drained
2 cups preshredded cheddar or mexican blend cheese
1 med. tomato, diced
1 bag Shreds
1 c. sour cream
1 small can sliced black olives
jalepenos, optional
Heat leftover meat and veggies in microwave for about a minute. Arrange tortilla chips in a single layer on a baking sheet. Top with cooked, leftover Carne Asada meat and vegetables. Top with cheddar or mexican-blend cheese. Sprinkle black beans over cheese. Bake at 350 for 15 minutes or until meat is hot and cheese is melted.
Top heated nachos with shredded lettuce and diced tomatoes. Dot with sour cream. Sprinkle olives over the top. Serve outside, if desired.
Friday: Oriental Chicken Salad
1 lb chicken, grilled and cut into bite sized pieces
1 bag coleslaw mix
4 green onions, chopped
2/3 C. Newman's Own Light Sesame Ginger Salad Dressing
1 large can mandarin oranges, drained
1 C. crisp chow mein noodles
In a large bowl, combine chicken, coleslaw mix and green onions. Drizzle dressing over salad mix and toss to coat. Divide chicken salad onto 4 plates, top with oranges and noodles.
Saturday: Pizza Night! Grilled Pizza, spring salad, grilled garlic bread:
Cooking pizza on the grill is easy and delicious. It's one of our favorite outdoor meals.
First, decide what kind of pizza you like. My personal grilled favorite is pepperoni, roasted red bell peppers, and asiago. Next, prepare the dough. I've never tried this with refrigerated pizza dough, like Pillsbury, but I'm sure it would work. Another convenience dough that would work is frozen bread dough, thawed. I prefer homemade because it's easy and tasty, and I can control the consistency to my liking. I can also alter the flavor if I want an herbed dough or garlic dough or something along those lines.
Homemade dough:
Pizza Dough
1 1/3 c water (tepid)
1/4 c. olive oil
3 1/2 cups flour
1 T sugar
1 1/2 t salt
2 t SAF yeast or 2 1/2 t. bread machine yeast
Place all ingredients in mixer bowl, liquids first, yeast last. Mix with dough hook on 1 or 2 for 10 minutes or until dough ball is tacky to touch but doesn't stick to the sides of the bowl. Spray dough ball and inside of bowl with cooking spray, turn to coat all sides of dough. Cover loosely with plastic wrap, and place in warm, draft free place to rise 40 min.
freeze dough ball, or shape dough and make pizza.
makes 2 thin 12", 1 14" deep dish
Once the dough is ready, or while it is on the last 10 minutes of its second rise, preheat the grill on high. Prepare your pizza ingredients and tools on a tray:
1/2 cup olive oil and a pastry brush
1 jar pasta sauce, or 2 cups homemade (I prefer pasta sauce to pizza sauce as it has more flavor), large spoon
1 C. roasted red peppers
1/2 c. pepperoni
2 cups (or more or less depending on your preference) mozzarella cheese
1/2 cup shredded asiago (or parmesan)
Pizza Peel (not required but it sure makes the process easier)
I prefer to roll out my dough inside, then bring it out, but you can roll it out outside too, on a cookie sheet.
Reduce grill heat to med-high. Brush one side of a pizza round with olive oil. Carefully place the dough, oil-side down, directly on the hot rack, avoiding known hotspots. Close the grill for 3-5 minutes. If you don't know your grill, you will want to peek at the dough often to make sure no spots are charring. A little black is good, but you don't want to eat coal. When the dough is brown, brush the top with olive oil. Using your pizza peel, flip your pizza. While the bottom side is cooking, arrange your toppings, sauce first, then mozzarella, meat and veggies, and finally asiago. Close the grill another 3-5 minutes or until cheese is melted. Using your peel, remove from grill. Let stand 5 minutes, then cut and serve. I usually have to do two pizzas, so I cook them one at a time.
If you're making grilled garlic bread too, thickly slice a loaf of fresh french bread, homemade or otherwise. Butter each side, lightly, and sprinkle with garlic powder and dried italian herbs, if desired. Place on top rack of grill while pizza is cooking. Check frequently, when bottom is browned, turn over. When both sides are browned, remove from heat and keep warm.
1/4 c. olive oil
3 1/2 cups flour
1 T sugar
1 1/2 t salt
2 t SAF yeast or 2 1/2 t. bread machine yeast
Place all ingredients in mixer bowl, liquids first, yeast last. Mix with dough hook on 1 or 2 for 10 minutes or until dough ball is tacky to touch but doesn't stick to the sides of the bowl. Spray dough ball and inside of bowl with cooking spray, turn to coat all sides of dough. Cover loosely with plastic wrap, and place in warm, draft free place to rise 40 min.
freeze dough ball, or shape dough and make pizza.
makes 2 thin 12", 1 14" deep dish
Once the dough is ready, or while it is on the last 10 minutes of its second rise, preheat the grill on high. Prepare your pizza ingredients and tools on a tray:
1/2 cup olive oil and a pastry brush
1 jar pasta sauce, or 2 cups homemade (I prefer pasta sauce to pizza sauce as it has more flavor), large spoon
1 C. roasted red peppers
1/2 c. pepperoni
2 cups (or more or less depending on your preference) mozzarella cheese
1/2 cup shredded asiago (or parmesan)
Pizza Peel (not required but it sure makes the process easier)
I prefer to roll out my dough inside, then bring it out, but you can roll it out outside too, on a cookie sheet.
Reduce grill heat to med-high. Brush one side of a pizza round with olive oil. Carefully place the dough, oil-side down, directly on the hot rack, avoiding known hotspots. Close the grill for 3-5 minutes. If you don't know your grill, you will want to peek at the dough often to make sure no spots are charring. A little black is good, but you don't want to eat coal. When the dough is brown, brush the top with olive oil. Using your pizza peel, flip your pizza. While the bottom side is cooking, arrange your toppings, sauce first, then mozzarella, meat and veggies, and finally asiago. Close the grill another 3-5 minutes or until cheese is melted. Using your peel, remove from grill. Let stand 5 minutes, then cut and serve. I usually have to do two pizzas, so I cook them one at a time.
If you're making grilled garlic bread too, thickly slice a loaf of fresh french bread, homemade or otherwise. Butter each side, lightly, and sprinkle with garlic powder and dried italian herbs, if desired. Place on top rack of grill while pizza is cooking. Check frequently, when bottom is browned, turn over. When both sides are browned, remove from heat and keep warm.
Tuesday, April 13, 2010
Where Have I Been?
A long hiatus from Dinner Diva! We have been eating, I promise, and I've even been planning and cooking. I just haven't been blogging. Speaking of eating, I have 47 pounds of Easter Candy to give away before I turn it into 97 pounds of excess Diva. Any takers?
Sunday: Grilled Steaks, Marinated Tomato Salad, Roasted Potato Wedges, and Chocolate-Covered Strawberries
Marinated Tomato Salad:
3 Cups tomatoes (yellow and red cherry work best)
1/2 cup diced red onion
1 english cucumber, diced
1 C. Olive Oil Vinaigrette (any brand)
3 T. feta cheese
Mix tomatoes, onions, and cucumber with the vinaigrette. Marinade several hours in refrigerator. When ready to serve, transfer to a serving dish and sprinkle with feta cheese.
Monday: Sweet Orange Salmon, Garlic-Roasted Asparagus, Brown Rice Pilaf
Tuesday: Flank Steak and Asparagus Stir Fry, rice
Wednesday: leftovers or frozen entree from meal swap
Thursday: Chicken Nuggets, Steamed Corn
Friday: Spaghetti, bread, salad
Saturday: Pizza Night
Sunday: Grilled Steaks, Marinated Tomato Salad, Roasted Potato Wedges, and Chocolate-Covered Strawberries
Marinated Tomato Salad:
3 Cups tomatoes (yellow and red cherry work best)
1/2 cup diced red onion
1 english cucumber, diced
1 C. Olive Oil Vinaigrette (any brand)
3 T. feta cheese
Mix tomatoes, onions, and cucumber with the vinaigrette. Marinade several hours in refrigerator. When ready to serve, transfer to a serving dish and sprinkle with feta cheese.
Monday: Sweet Orange Salmon, Garlic-Roasted Asparagus, Brown Rice Pilaf
Tuesday: Flank Steak and Asparagus Stir Fry, rice
Wednesday: leftovers or frozen entree from meal swap
Thursday: Chicken Nuggets, Steamed Corn
Friday: Spaghetti, bread, salad
Saturday: Pizza Night
Saturday, March 20, 2010
Back In The Saddle Again...
I've been given the green light to use my left hand again, but only a little and only if it's comfortable, which not much is. So with the (limited) use of my left hand, and the opening of the farmers' market, I fully intend to reclaim my kitchen and prepare most of this week's meals myself. I've been absolutely spoiled by my neighbors and friends, and by my doting husband, who tries really hard but doesn't know where anything goes, and while I'm extremely grateful, I'm ready to take care of my family again!
Monday: Beef and Barley Soup, Whole Wheat Crackers
Did I mention that it snowed here this weekend? Well, that put me in the mood for soup, and since I haven't made this one yet this winter, it sounded really good. It's a breeze to throw together, and tastes great. Don't tell anyone that it's healthy; they'll never know!
Beef and Barley Soup
1T. olive oil
1.5 lbs sirloin steak, cut into 1 inch cubes
4 C beef broth
1 C water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves garlic, minced
1/2 c. pearl barley
1 bay leaf
10 oz frozen green beans
1 can diced tomatoes
10 oz frozen peas
In large pot, warm the olive oil. Add beef cubes, and cook about 8 min, or until browned on all sides.
Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Reduce heat to low, and simmer for 45 minutes.
Stir in green beans, tomatoes, and peas. Simmer, covered, until meat and veg are tender, about 15 more minutes. Remove bay leaf.
6 servings of 2 cups each. From Eating For Life
Tuesday: Shrimp Stir Fry, Rice, Egg Rolls
Wednesday: Pasta Primavera, Crusty French Bread
At physical therapy this week, I was browsing a Family Circle magazine. Regular readers know I don't venture much beyond Cooking Light, but in FC, there was this fabulous-looking recipe for Pasta Primavera that I just have to make! I think I can, I think I can....
Thursday: Leftovers
Friday (vegetarian): Black Bean Burgers with Mango Salsa
No I can't chop. Yes I can use a food processor!
Saturday: Pizza Night
Sunday (vegetarian): South of The Border Hashbrown Bake, fresh fruit salad
Breakfast for dinner? ALWAYS good!
Monday: Beef and Barley Soup, Whole Wheat Crackers
Did I mention that it snowed here this weekend? Well, that put me in the mood for soup, and since I haven't made this one yet this winter, it sounded really good. It's a breeze to throw together, and tastes great. Don't tell anyone that it's healthy; they'll never know!
Beef and Barley Soup
1T. olive oil
1.5 lbs sirloin steak, cut into 1 inch cubes
4 C beef broth
1 C water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves garlic, minced
1/2 c. pearl barley
1 bay leaf
10 oz frozen green beans
1 can diced tomatoes
10 oz frozen peas
In large pot, warm the olive oil. Add beef cubes, and cook about 8 min, or until browned on all sides.
Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Reduce heat to low, and simmer for 45 minutes.
Stir in green beans, tomatoes, and peas. Simmer, covered, until meat and veg are tender, about 15 more minutes. Remove bay leaf.
6 servings of 2 cups each. From Eating For Life
Tuesday: Shrimp Stir Fry, Rice, Egg Rolls
Wednesday: Pasta Primavera, Crusty French Bread
At physical therapy this week, I was browsing a Family Circle magazine. Regular readers know I don't venture much beyond Cooking Light, but in FC, there was this fabulous-looking recipe for Pasta Primavera that I just have to make! I think I can, I think I can....
Thursday: Leftovers
Friday (vegetarian): Black Bean Burgers with Mango Salsa
No I can't chop. Yes I can use a food processor!
Saturday: Pizza Night
Sunday (vegetarian): South of The Border Hashbrown Bake, fresh fruit salad
Breakfast for dinner? ALWAYS good!
Monday, March 15, 2010
Dinner Diva Menu Week of 3/15
My new Cooking Light magazine came today. As I eagerly turned the pages, my mouth began to water as the pictures of fabulous food fanned by. I asked the editors nicely, but there was no listing of "meals you can make one-handed" in the table of contents. Oh well, maybe next month...I'm afraid I'll still need it. As far as two handed meals go, this week's are gonna wow you!
Monday: Spinach-Stuffed Chicken Breasts, Spring Salad, Oven Fries
Simple but different than the every day. If you don't have a knife in your kitchen that you are actually afraid of because it's so sharp, get one. Then use it to pocket chicken breasts. (I love my Wusthof!)
For the oven fries, select 1 to 1 1/2 med sized baking potatoes per person. Wedge each into 8-12 wedges, then toss with about 1/3 cup vegetable oil and 2-4 t. salt (kosher if you have it) in a large ziptop bag. (Optionally add 1 t. black pepper to the bag.) Roast at 400 for 45-60 min, or beginning to brown, and soft when stuck with a fork.
Tuesday: Whole Wheat Spaghetti with Sausage and Peppers, Spring Salad, Fresh Italian Bread
Budget Tip: buy a larger tub of fresh salad and serve it twice or more in one week. Organic is better for a lot of reasons, but the lesser-known bonus is that it stays fresh longer.
Wednesday: Steak and Grilled Vegetable Panini, Sautee'd Zucchini, raw carrots
I like to leave a plate of carrots and sliced peppers out on the counter while I cook. It gives me something to munch, and keeps the munchkins at bay too. Kids won't eat raw veggies? A bowl of grapes works too.
Thursday: Sweet Orange Salmon, Steamed Edamame, Wheat Pilaf (such as Near East)
This is my favorite salmon recipe. I serve it often because it is a quickie to prepare and I never have leftovers. It's one of the ones I know I won't have to encourage the kids to eat; they'll devour it. serve with fresh orange wedges to complete the color palate of the meal. Gorgeous!
Friday: Tacos
Saturday: Pizza
Sunday: Grilled Pork tenderloin, Quick Skillet Asparagus, Buttery Red Potatoes with Parsley
I love the flavor of an unmarinated pork tenderloin on the grill. A dusting of salt and pepper, and the grill does the rest.
Quick Skillet Asparagus
4 t olive oil
1 lb med asparagus spears, trimmed
1/2 t. lemon rind
1 t. lemon juice
1/4 t. salt
Heat large skillet over med-high heat. Add oil, swirl to coat. Add asparagus; cook 3 min. or until crisp tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Buttery Red Potatoes with Parsley
1-2 lb baby red potatoes or small red potatoes, washed
3 T butter
1 T dried parsley
Boil potatoes until done, about 20 minutes. Drain and toss with butter and parsley until butter is melted and potatoes are well-coated with both butter and parsley.
Monday: Spinach-Stuffed Chicken Breasts, Spring Salad, Oven Fries
Simple but different than the every day. If you don't have a knife in your kitchen that you are actually afraid of because it's so sharp, get one. Then use it to pocket chicken breasts. (I love my Wusthof!)
For the oven fries, select 1 to 1 1/2 med sized baking potatoes per person. Wedge each into 8-12 wedges, then toss with about 1/3 cup vegetable oil and 2-4 t. salt (kosher if you have it) in a large ziptop bag. (Optionally add 1 t. black pepper to the bag.) Roast at 400 for 45-60 min, or beginning to brown, and soft when stuck with a fork.
Tuesday: Whole Wheat Spaghetti with Sausage and Peppers, Spring Salad, Fresh Italian Bread
Budget Tip: buy a larger tub of fresh salad and serve it twice or more in one week. Organic is better for a lot of reasons, but the lesser-known bonus is that it stays fresh longer.
Wednesday: Steak and Grilled Vegetable Panini, Sautee'd Zucchini, raw carrots
I like to leave a plate of carrots and sliced peppers out on the counter while I cook. It gives me something to munch, and keeps the munchkins at bay too. Kids won't eat raw veggies? A bowl of grapes works too.
Thursday: Sweet Orange Salmon, Steamed Edamame, Wheat Pilaf (such as Near East)
This is my favorite salmon recipe. I serve it often because it is a quickie to prepare and I never have leftovers. It's one of the ones I know I won't have to encourage the kids to eat; they'll devour it. serve with fresh orange wedges to complete the color palate of the meal. Gorgeous!
Friday: Tacos
Saturday: Pizza
Sunday: Grilled Pork tenderloin, Quick Skillet Asparagus, Buttery Red Potatoes with Parsley
I love the flavor of an unmarinated pork tenderloin on the grill. A dusting of salt and pepper, and the grill does the rest.
Quick Skillet Asparagus
4 t olive oil
1 lb med asparagus spears, trimmed
1/2 t. lemon rind
1 t. lemon juice
1/4 t. salt
Heat large skillet over med-high heat. Add oil, swirl to coat. Add asparagus; cook 3 min. or until crisp tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Buttery Red Potatoes with Parsley
1-2 lb baby red potatoes or small red potatoes, washed
3 T butter
1 T dried parsley
Boil potatoes until done, about 20 minutes. Drain and toss with butter and parsley until butter is melted and potatoes are well-coated with both butter and parsley.
Thursday, March 11, 2010
Dinner Diva Menu Week of 3/11
Okay, okay. I promised you a menu, and here it is, albeit late. I have no excuse, because all I do is sit with my left arm elevated and on ice, and my right hand typing just as fast as it can peck out the words. Thankfully, our homeschool curriculum and lesson plans are online, too, and I'm fairly adept at barking orders (aka "teaching") from my perch on the chair. I wish I could join you in the kitchen this week as you make these fabulous meals night by night. But, alas, there's only so much I can do one-handed, not much of which is very useful.
Thursday: Red Beans and Rice I made this one up because it contains foods on the "bone healing foods" list, and, once I figured out how to open cans with one hand, it was very easy to make!
2 cups cooked brown rice
1 T olive oil
1 each red bell pepper and green bell pepper, seeded and cut into 1 inch pieces
1 small onion, diced
2 cloves garlic, minced
2 cans red kidney beans
1 can stewed tomatoes, undrained
1 T cajun seasoning, or to taste
Heat oil in nonstick pan over med heat. add peppers, garlic, and onion; saute until peppers are tender-crisp. Add beans, tomatoes and seasoning. Simmer 10 min or until some of the liquid has evaporated. Stir in rice; serve hot.
Friday: Grilled Chicken breasts, Rice-a-Roni, Steamed Edamame
Try marinating the chicken in commercial bottled LIGHT salad dressing several hours before grilling.
Saturday: Pizza night
Sunday: Shrimp-Fried Rice
Recipe
Thursday: Red Beans and Rice I made this one up because it contains foods on the "bone healing foods" list, and, once I figured out how to open cans with one hand, it was very easy to make!
2 cups cooked brown rice
1 T olive oil
1 each red bell pepper and green bell pepper, seeded and cut into 1 inch pieces
1 small onion, diced
2 cloves garlic, minced
2 cans red kidney beans
1 can stewed tomatoes, undrained
1 T cajun seasoning, or to taste
Heat oil in nonstick pan over med heat. add peppers, garlic, and onion; saute until peppers are tender-crisp. Add beans, tomatoes and seasoning. Simmer 10 min or until some of the liquid has evaporated. Stir in rice; serve hot.
Friday: Grilled Chicken breasts, Rice-a-Roni, Steamed Edamame
Try marinating the chicken in commercial bottled LIGHT salad dressing several hours before grilling.
Saturday: Pizza night
Sunday: Shrimp-Fried Rice
Recipe
Saturday, February 27, 2010
Dinner Diva Menu Week of 2/28
Well, I'm back from my ski trip and I've got some news. I've become a statistic! I'm an injured ski tourist! Sadly, the shattered wrist I've suffered and have since had to have repaired with a metal plate and no fewer than ten screws was not a result of some harrowing, ultra-dangerous, death-defying stunt on an evil-sounding slope called something like Skid Row, but a rather less adventurous endeavor: ice skating. On skin-tone rental skates no less. Talk about losing cool points! But have faith, my hungry blog readers. I will claw my way through the haze of 4 syllable long pain killers to scour my cookbooks. I can't cook, but I will fight the urge to pass out, mouth agape and leaking drool and instead will collect mouth-watering recipes and compile a creative, healthy, easy-to-fix menu for you. I won't let you down. Maybe I can earn cool points back as the one-armed blogger.
Sunday: Steak, shrimp, baked sweet potatoes, steamed broccoli (sounds great...can someone cut my steak for me?)
Monday: Poppyseed Chicken Casserole, salad, french bread
1 box spaghetti or angel hair noodles
4 chicken breasts w/bones
2 can cream of chicken soup (low fat)
16 oz sour cream (low fat)
1 stick butter or marg
1 stack Ritz crackers
Poppyseeds
Prepare pasta according to package directions. Drain and rinse.
While pasta is cooking, cook chicken (broil, boil, bake) and debone. (Alternatively, buy a whole rotisserie chicken at the grocery and debone)
Combine soup, sour cream and a generous amount of poppy seeds.
Melt butter in pan and crumble crackers and add to pan and brown. (Crumble crackers while still in sleeve to prevent a big mess) Add poppy seeds when crackers are brown.
Spray casserole dish with Pam. Mix noodles, chicken and sauce until well combined. Put crackers on top. Sprinkle a few more poppy seeds if desired.
Bake 30 to 40 minutes @ 350 degrees.
Tuesday: Something new! Cuban black Bean Patties with pineapple rice
Recipe
Wednesday: White Bean Soup with peppers and bacon
recipe
Thursday: pancakes, bacon, fresh fruit
no recipe needed for this one!
try throwing in some mashed banana and choc cips in the pancake batter
Friday: simple fish dinner
tilapia, lightly breaded and baked
spinach salad
brown rice pilaf
Saturday: pizza night!
Sunday: Steak, shrimp, baked sweet potatoes, steamed broccoli (sounds great...can someone cut my steak for me?)
Monday: Poppyseed Chicken Casserole, salad, french bread
1 box spaghetti or angel hair noodles
4 chicken breasts w/bones
2 can cream of chicken soup (low fat)
16 oz sour cream (low fat)
1 stick butter or marg
1 stack Ritz crackers
Poppyseeds
Prepare pasta according to package directions. Drain and rinse.
While pasta is cooking, cook chicken (broil, boil, bake) and debone. (Alternatively, buy a whole rotisserie chicken at the grocery and debone)
Combine soup, sour cream and a generous amount of poppy seeds.
Melt butter in pan and crumble crackers and add to pan and brown. (Crumble crackers while still in sleeve to prevent a big mess) Add poppy seeds when crackers are brown.
Spray casserole dish with Pam. Mix noodles, chicken and sauce until well combined. Put crackers on top. Sprinkle a few more poppy seeds if desired.
Bake 30 to 40 minutes @ 350 degrees.
Tuesday: Something new! Cuban black Bean Patties with pineapple rice
Recipe
Wednesday: White Bean Soup with peppers and bacon
recipe
Thursday: pancakes, bacon, fresh fruit
no recipe needed for this one!
try throwing in some mashed banana and choc cips in the pancake batter
Friday: simple fish dinner
tilapia, lightly breaded and baked
spinach salad
brown rice pilaf
Saturday: pizza night!
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