I'm so ready for the rain to stop and the earth to dry. Too much of a good thing is still too much. The dogs look like wallowing pigs, and the kids NEED to go play outside! And this Dinner Diva is missing her grill.
Sunday: We never got around to having the chicken salad from last week. So, tonight we're having that! Chicken and Strawberry Salad, buttery baguettes
(Note: take a few minutes today to make the vinaigrette for Tuesday's salad...it needs time to chill.)
Monday: last week's other meal shopped for but never made: grilled steaks, baked sweet potatoes, grilled asparagus
Tuesday: Prosciutto and Smoked Gouda Panini, Hearts of Romaine Salad
Sandwiches and salad sounded good and easy for mid-week. If you need something else, try some oil and vinegar potato chips, home fries, or parmesan crisps on the side.
Wednesday: Potato-Crusted Red Snapper, Corn and Tomato Salad, Pain D'Ail
Don't be intimidated by long-named recipes. Sometimes the easiest recipes take longer to say than to make. Tonight's menu might seem involved, but the hardest part will be the bread (which will take about 10 minutes in a breadmaker). In a pinch, substitute store-bought garlic and herb french bread.
Pain D'Ail
3 cloves garlic
2 T. butter
1 1/4 cup water
3 1/8 cups bread flour
1 T. gluten (omit if you can't find it, but its inclusion yields a nice texture)
1 T. sugar
1 1/2 t. salt
2 1/2 t. bread machine yeast
Peel garlic and press into the butter. Mash together.
Place all ingredients into the pan according to the order in the manufacturer's instructions. Add garlic butter with the liquids. Program for french bread, crust set to medium. Press start.
When baking cycle ends, remove immediately and place it on a cooling rack. Cool to room temp before slicing. (Or if you have an electric knife, you can slice it while still hot..YUM!)
Thursday: Hot Italian Sausage and Tomato Pasta, simple salad, bread
Try using the leftover Pain D'Ail. Slice, spread with plain yogurt or a small amount of butter, and top with freshly grated parmesan or asiago. Toast under the broiler a few minutes or until cheese is melted and slightly browned.
Friday: Farmer's Frittata, fresh fruit
Saturday: Pizza Night
Sunday, May 16, 2010
Sunday, May 9, 2010
Spring Has Sprung
Today is Mothers' Day, and so far I've gotten to sleep in (all the way till 8:15- about 3 hours past my usual alarm time!), gotten snuggles from my kids, homemade "pearl" bracelets, and fresh flowers. Not a bad Mothers' Day so far! Now I'm enjoying my coffee (thank you, Keurig) and menu-planning, which is a chore for some, but I actually enjoy pouring over Cooking Light magazines, scouring the internet recipe sites, and leafing through my many cookbooks. I love trying new recipes even more than savoring old favorites. Last week's calzones and beer-battered fish were each new recipes, and we all enjoyed them very much!
Lots of new stuff in store for this week, too!
Sunday: Daniel said he won't allow me to cook today. Sigh. Well, okay then. I guess we're going out!
Monday: Salmon Burgers, fruit salad, green bean fries
Green Bean Fries
1 lb fresh or frozen green beans (if frozen, thaw first)
1 1/2 T. olive oil
1-2 t. kosher salt, less or more to taste
black pepper, to taste, optional
Heat oven to 275. Toss beans, oil, and salt and pepper in a bowl until well coated. Arrange in a single layer on a baking sheet. Bake at 275 for 1 hour or until crisp. they will be shriveled and ugly but somewhat onion-ring-like.
Tuesday: Grilled Pork Tenderloin with Strawberry-Avocado Salsa, cous-cous, steamed edamame
Nothing's easier than a grilled pork tenderloin, and it yields a juicy, flavorful base for the fresh salsa. For easy sides, serve it with commercial cous cous and steam-in-the-bag edamame.
Wednesday: Vegetarian Stuffed Peppers, crusty french bread
Vegetarian Stuffed Peppers
6 bell peppers, any color (look for boxy looking ones as these make the best stuffing peppers)
1 lb soy crumbles (such as Morning Star)
2 T. chopped onion
1 cup cooked brown rice
1 t. salt
1 clove garlic, finely chopped
1 15oz can tomato sauce
3/4 cup shredded mozzarella
Cut peppers in half through stems, leaving stems in tact. Remove membranes and seeds, and rinse. Cook peppers in boiling water 5 minutes. Drain.
Cook soy crumbles and onion in nonstick skillet 8-10 minutes or until onion is tender. Stir in rice, salt, garlic, and 1 cup tomato sauce. Cook until hot.
Heat oven to 350.
Stuff peppers with soy mixture. arrange open side up in baking dish. Pour remaining tomato sauce over peppers.
cover and bake 45 minutes. Uncover and bake 15 min. Sprinkle with cheese, and serve.
(For variation, add 2 t. italian seasoning when you add the tomato sauce, or substitute commercial bottled marinara for the tomato sauce.)
Thursday: Chicken and Strawberry Salad, Buttery Baguette Slices
This one starts with a rotisserie chicken--easy! I don't have cashews, so I'll probably substitute almonds or sugary pecans. For the side dish, use the leftover french bread from Wednesday and slice. Layer flat on a baking sheet and broil 1.5 minutes. Turn over, lightly butter, and broil 1.5 min longer.
Friday: grilled steaks, baked sweet potatoes, grilled asparagus
I can never get enough steak, and thanks to a very generous neighbor, I have an abundance of my favorite meat in my freezer. (But not for long!)
Saturday: Pizza night
Lots of new stuff in store for this week, too!
Sunday: Daniel said he won't allow me to cook today. Sigh. Well, okay then. I guess we're going out!
Monday: Salmon Burgers, fruit salad, green bean fries
Green Bean Fries
1 lb fresh or frozen green beans (if frozen, thaw first)
1 1/2 T. olive oil
1-2 t. kosher salt, less or more to taste
black pepper, to taste, optional
Heat oven to 275. Toss beans, oil, and salt and pepper in a bowl until well coated. Arrange in a single layer on a baking sheet. Bake at 275 for 1 hour or until crisp. they will be shriveled and ugly but somewhat onion-ring-like.
Tuesday: Grilled Pork Tenderloin with Strawberry-Avocado Salsa, cous-cous, steamed edamame
Nothing's easier than a grilled pork tenderloin, and it yields a juicy, flavorful base for the fresh salsa. For easy sides, serve it with commercial cous cous and steam-in-the-bag edamame.
Wednesday: Vegetarian Stuffed Peppers, crusty french bread
Vegetarian Stuffed Peppers
6 bell peppers, any color (look for boxy looking ones as these make the best stuffing peppers)
1 lb soy crumbles (such as Morning Star)
2 T. chopped onion
1 cup cooked brown rice
1 t. salt
1 clove garlic, finely chopped
1 15oz can tomato sauce
3/4 cup shredded mozzarella
Cut peppers in half through stems, leaving stems in tact. Remove membranes and seeds, and rinse. Cook peppers in boiling water 5 minutes. Drain.
Cook soy crumbles and onion in nonstick skillet 8-10 minutes or until onion is tender. Stir in rice, salt, garlic, and 1 cup tomato sauce. Cook until hot.
Heat oven to 350.
Stuff peppers with soy mixture. arrange open side up in baking dish. Pour remaining tomato sauce over peppers.
cover and bake 45 minutes. Uncover and bake 15 min. Sprinkle with cheese, and serve.
(For variation, add 2 t. italian seasoning when you add the tomato sauce, or substitute commercial bottled marinara for the tomato sauce.)
Thursday: Chicken and Strawberry Salad, Buttery Baguette Slices
This one starts with a rotisserie chicken--easy! I don't have cashews, so I'll probably substitute almonds or sugary pecans. For the side dish, use the leftover french bread from Wednesday and slice. Layer flat on a baking sheet and broil 1.5 minutes. Turn over, lightly butter, and broil 1.5 min longer.
Friday: grilled steaks, baked sweet potatoes, grilled asparagus
I can never get enough steak, and thanks to a very generous neighbor, I have an abundance of my favorite meat in my freezer. (But not for long!)
Saturday: Pizza night
Monday, May 3, 2010
MAY?!?
Each year on May first, I think MAY? As in, MAY we please have April back because I'm not ready for MAY!
Sunday: grilled steaks, steamed broccoli, baked potatoes
Nothing fancy here, just your good ole' meat-n-potatoes!
Monday: Grilled Salmon, fresh salad, homemade bread
For the salmon, I sprinkle it generously with lemon pepper seasoning (actually my favorite is the Citrus-Basil rub from Pampered Chef), and place it in a greased fish basket. Grill over med heat about 8 minutes, or until opaque and flakes easily.
Tuesday: Cavatappi with Spinach, Beans, and Asiago
This is by request from my 6 year old. Why not? It's easy, it's cheap, and it's healthy! It's a one dish wonder (all food groups met with one entree') so I don't serve any sides with it. Crusty french bread or garlic breadsticks would be good with it though, or maybe fresh sliced tomatoes if you can find ripe ones.
Wednesday: Jambalaya, fruit salad
This is an easy dish, and I make it with either pasta (orzo or penne, macaroni would work in a pinch also) or rice interchangeably. Since it's pasta on Tuesday, I might go with rice!
Thursday: Grilled Chicken breasts, sautee'd zucchini and yellow squash medley, baked sweet potatoes
For a variation on an old standby, try making a tangy glaze for the chicken:
3 Tablespoons fruit preserves (apricot or raspberry are my favorites, but cherry, blackberry, or even marmalade would work too)
2 T. red wine vinegar
1 1/2 T. olive oil
1 garlic clove, minced
Combine above ingredients and use the mixture to baste chicken frequently while it is on the grill.
Friday: beer-battered fish, corn bread, raw veggie tray
My dad gave me some fresh caught fish, and I'm inspired to have a Friday Fish Fry (without the frying of course).
My favorite cornbread recipe is from the Quaker White Corn Meal box:
Easy Corn Bread
1 1/4 c. flour
3/4 c. cornmeal
1/4 cup sugar
2 t. baking powder
1/2 t. salt (optional, I omit it)
1 c. skim milk
1/4 c. vegetable oil
1 egg, beaten (or 2 egg whites, beaten)
Heat oven to 400. Grease 8 or 9 inch pan. (I use a 10 inch cast iron skillet.)
Combine dry ingredients. Stir in milk, oil, and egg, mixing just iuntil dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
My husband likes this with maple syrup, my kids like it with honey.
Saturday: Grilled Pepper, Onion, and Sausage Calzones, spinach salad
I thought I'd try making these for our neighborhood meal swap. To freeze, follow the steps until the baking. Bake at 500 for just half the time, then cool, wrap tightly, and freeze. When ready to reheat, thaw completely, unwrap (let them thaw wrapped to avoid condensation on the dough), and finish baking at 500 for the other half the time.
Sunday: grilled steaks, steamed broccoli, baked potatoes
Nothing fancy here, just your good ole' meat-n-potatoes!
Monday: Grilled Salmon, fresh salad, homemade bread
For the salmon, I sprinkle it generously with lemon pepper seasoning (actually my favorite is the Citrus-Basil rub from Pampered Chef), and place it in a greased fish basket. Grill over med heat about 8 minutes, or until opaque and flakes easily.
Tuesday: Cavatappi with Spinach, Beans, and Asiago
This is by request from my 6 year old. Why not? It's easy, it's cheap, and it's healthy! It's a one dish wonder (all food groups met with one entree') so I don't serve any sides with it. Crusty french bread or garlic breadsticks would be good with it though, or maybe fresh sliced tomatoes if you can find ripe ones.
Wednesday: Jambalaya, fruit salad
This is an easy dish, and I make it with either pasta (orzo or penne, macaroni would work in a pinch also) or rice interchangeably. Since it's pasta on Tuesday, I might go with rice!
Thursday: Grilled Chicken breasts, sautee'd zucchini and yellow squash medley, baked sweet potatoes
For a variation on an old standby, try making a tangy glaze for the chicken:
3 Tablespoons fruit preserves (apricot or raspberry are my favorites, but cherry, blackberry, or even marmalade would work too)
2 T. red wine vinegar
1 1/2 T. olive oil
1 garlic clove, minced
Combine above ingredients and use the mixture to baste chicken frequently while it is on the grill.
Friday: beer-battered fish, corn bread, raw veggie tray
My dad gave me some fresh caught fish, and I'm inspired to have a Friday Fish Fry (without the frying of course).
My favorite cornbread recipe is from the Quaker White Corn Meal box:
Easy Corn Bread
1 1/4 c. flour
3/4 c. cornmeal
1/4 cup sugar
2 t. baking powder
1/2 t. salt (optional, I omit it)
1 c. skim milk
1/4 c. vegetable oil
1 egg, beaten (or 2 egg whites, beaten)
Heat oven to 400. Grease 8 or 9 inch pan. (I use a 10 inch cast iron skillet.)
Combine dry ingredients. Stir in milk, oil, and egg, mixing just iuntil dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
My husband likes this with maple syrup, my kids like it with honey.
Saturday: Grilled Pepper, Onion, and Sausage Calzones, spinach salad
I thought I'd try making these for our neighborhood meal swap. To freeze, follow the steps until the baking. Bake at 500 for just half the time, then cool, wrap tightly, and freeze. When ready to reheat, thaw completely, unwrap (let them thaw wrapped to avoid condensation on the dough), and finish baking at 500 for the other half the time.
Monday, April 26, 2010
Busy, Busy, Busy!
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: 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
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!
Subscribe to:
Posts (Atom)
