Sunday: Spaghetti, bread, salad
Monday: Pan-Fried Chicken Fingers, cole slaw, mashed sweet potatoes
Tuesday: Oat and Banana Pancakes, Fruit Salad, turkey bacon
Wednesday: Shredded Grilled Tilapia Tacos, baked tortilla chips
Thursday: Rotini and Cheese
Friday: Broccoli Casserole
Saturday: Pizza Night
Sunday, November 14, 2010
Sunday, November 7, 2010
Let's Get Cooking!
For a lot of us, cooking is a chore, approached with the dread of getting out of the warm, cozy covers on a cold morning: we don't want to do it, but it needs to be done so we do it anyway. (And often, it's done without grace or maybe even clean language.)
For me, it's something to which I look forward with the anticipation of producing something people will like. It taps my creativity most nights, even if it's a simple recipe we've seen before. I'll turn on the radio, pour a glass of wine, and work barefoot, singing (badly) with the radio.
I like to present it, family-stye, on pretty matchy-matchy plates and platters, and I like to combine colors and flavors on a plate that please the eye and the palatte. Okay, but it's not like the super-chefs you see on tv. This is real food, it's not obscure finds from remote fish markets or farmers' markets. And I rarely garnish. But the other day as my eight year old was sitting down at the table, he said, "it's like a restaurant!"
My point is this: it doesn't have to be like taking off a bandaid: quick, painful, over fast and unmemorable. Cooking for a family can be fun and rewarding. And the best part is our family sitting together every night, laughing and talking and eating: enjoying each other.
Sunday: OUT (my sister-in-law has invited us for dinner; she is a good cook and a wonderful hostess. My mom is in town as well, so it will be a fun night!)
Monday: French Toast with sautee'd apples, yogurt
There was a lot of chatter on facebook this morning about using the extra hour to make a yummy breakfast...It sounded good for dinner too!
Tuesday: Pecan-Crusted Tilapia, Steamed Green Beans, Mashed Sweet Potatoes
Wednesday: Grilled Whole Cider Chicken, Homemade Applesauce, Steamed Broccoli
For the chicken, brine as directed in recipe, then place in greased foil roasting pan on indirect heat on grill. Grill 15 min per pound or until juices run clear. Alternatively, fill a clean empty soup or beer can with cider, and place chicken "beer can chicken" style upright over can and onto grill.
Thursday: Sauteed Chicken with Apples, Salad
Shred yesterday's leftover chicken, and substitute it for the chicken breasts in the recipe.
Friday: Cracker Chicken, Tater Tots, Honey Carrots
Saturday: Pizza night
For me, it's something to which I look forward with the anticipation of producing something people will like. It taps my creativity most nights, even if it's a simple recipe we've seen before. I'll turn on the radio, pour a glass of wine, and work barefoot, singing (badly) with the radio.
I like to present it, family-stye, on pretty matchy-matchy plates and platters, and I like to combine colors and flavors on a plate that please the eye and the palatte. Okay, but it's not like the super-chefs you see on tv. This is real food, it's not obscure finds from remote fish markets or farmers' markets. And I rarely garnish. But the other day as my eight year old was sitting down at the table, he said, "it's like a restaurant!"
My point is this: it doesn't have to be like taking off a bandaid: quick, painful, over fast and unmemorable. Cooking for a family can be fun and rewarding. And the best part is our family sitting together every night, laughing and talking and eating: enjoying each other.
Sunday: OUT (my sister-in-law has invited us for dinner; she is a good cook and a wonderful hostess. My mom is in town as well, so it will be a fun night!)
Monday: French Toast with sautee'd apples, yogurt
There was a lot of chatter on facebook this morning about using the extra hour to make a yummy breakfast...It sounded good for dinner too!
Tuesday: Pecan-Crusted Tilapia, Steamed Green Beans, Mashed Sweet Potatoes
Wednesday: Grilled Whole Cider Chicken, Homemade Applesauce, Steamed Broccoli
For the chicken, brine as directed in recipe, then place in greased foil roasting pan on indirect heat on grill. Grill 15 min per pound or until juices run clear. Alternatively, fill a clean empty soup or beer can with cider, and place chicken "beer can chicken" style upright over can and onto grill.
Thursday: Sauteed Chicken with Apples, Salad
Shred yesterday's leftover chicken, and substitute it for the chicken breasts in the recipe.
Friday: Cracker Chicken, Tater Tots, Honey Carrots
Saturday: Pizza night
Saturday, October 30, 2010
Here it is November...
...and I have only begun my Christmas shopping. I'm in big trouble! Please, oh please, retail Gods, send coupons to my inbox.
Sunday: Bacon-Wrapped Pork Tenderloin, Steamed Sugar Snap Peas
Monday: Leftovers
Tuesday: Beef and Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Beef, Black Bean, and Chorizo Chili, bread bowls
These bread bowls are easier than you think. The link takes you to a video for how to make your own using frozen dough! How easy is that? It's an awesome way to serve chili! Try it, and leave a comment telling me how it was.
Sunday: Bacon-Wrapped Pork Tenderloin, Steamed Sugar Snap Peas
Monday: Leftovers
Tuesday: Beef and Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Beef, Black Bean, and Chorizo Chili, bread bowls
These bread bowls are easier than you think. The link takes you to a video for how to make your own using frozen dough! How easy is that? It's an awesome way to serve chili! Try it, and leave a comment telling me how it was.
Thursday: Chili-Cheese Nachos
Heat leftover chili in microwave until hot. Spread over a single layer of tortilla chips on a baking sheet. Sprinkle with sharp cheddar cheese. Bake at 350 for about 10 minutes or until cheese is melted. Top with sliced green onions and sour cream, if desired.
Friday: Blackened Grilled Flank Steak, twice-baked potatoes, baby spring greens salad
Saturday: Pizza
Sunday: Baked Pasta with Sausage, Tomatoes and Cheese, Garlic Bread, salad
Saturday, October 23, 2010
Last Week of October
Sunday:
Chicken and Cheese Quesadillas
Monday:
leftovers
Tuesday:
Onion-Smothered Pork Tenderloin, Ultimate Mashed Potatoes, romaine salad
Wednesday:
Korean Sesame Beef with Lettuce Wraps
Thursday:
Fish Tagine with Preserved Lemon and Tomatoes, basmati rice
Friday:
Crunchy Salt Shrimp with Ginger Sauce, edamame, brown rice
Saturday:
Pizza
Chicken and Cheese Quesadillas
Monday:
leftovers
Tuesday:
Onion-Smothered Pork Tenderloin, Ultimate Mashed Potatoes, romaine salad
Wednesday:
Korean Sesame Beef with Lettuce Wraps
Thursday:
Fish Tagine with Preserved Lemon and Tomatoes, basmati rice
Friday:
Crunchy Salt Shrimp with Ginger Sauce, edamame, brown rice
Saturday:
Pizza
Wednesday, October 20, 2010
My Favorite Protein Shakes
Good nutrition isn't just for dinner, and when I remember to, I drink a "recovery" shake after a workout. The best ones are high in protein, and should have a fairly equal protein-carbs ratio. I find the ready-made ones expensive and lower in protein than I would like, and so I make my own. It's easy and there are so many flavor possibilities! These are my favorite combos:
Orange-Mango
1 cup (80z) Mighty Mango Smoothie (made by Naked)
1 cup ice
1/4 cup protein powder (I use Bob's Red Mill whey protein from Amazon. If you're avoiding dairy, you could also use Bob's Red Mill soy isolate powder.)
Blend all ingredients and enjoy!
Black Forest Shake
1 chocolate royal slim fast can
1 cup ice
1/4 c. protein powder
1/2 cup frozen unsweetened cherries
Blend all ingredients and enjoy. (note: the cherries should be partially thawed before blending, so microwave them for about 30 sec. Trying to blend them frozen solid may hurt your blender.)
Iced Mocha 1
1 cup Bolthouse Farm's Perfectly Protein Mocha Cappucino
1 cup ice
1/4 c. protein powder
Blend and enjoy. For extra coffee flavor, add 1 t. instant coffee or espresso granules before blending.
Iced Mocha 2
1 can chocolate royal slim fast
1 c. ice
1/4 c. protein powder
1 t. instant coffee or espresso granules
Blend and enjoy.
Orange-Mango
1 cup (80z) Mighty Mango Smoothie (made by Naked)
1 cup ice
1/4 cup protein powder (I use Bob's Red Mill whey protein from Amazon. If you're avoiding dairy, you could also use Bob's Red Mill soy isolate powder.)
Blend all ingredients and enjoy!
Black Forest Shake
1 chocolate royal slim fast can
1 cup ice
1/4 c. protein powder
1/2 cup frozen unsweetened cherries
Blend all ingredients and enjoy. (note: the cherries should be partially thawed before blending, so microwave them for about 30 sec. Trying to blend them frozen solid may hurt your blender.)
Iced Mocha 1
1 cup Bolthouse Farm's Perfectly Protein Mocha Cappucino
1 cup ice
1/4 c. protein powder
Blend and enjoy. For extra coffee flavor, add 1 t. instant coffee or espresso granules before blending.
Iced Mocha 2
1 can chocolate royal slim fast
1 c. ice
1/4 c. protein powder
1 t. instant coffee or espresso granules
Blend and enjoy.
Sunday, October 17, 2010
In and Out
If you've been following the blog you know we were trying to move. Thanks to some general somewhere, those plans have changed. We're staying put, for now, and life is somewhat back to normal. My favorite part is not having to show the house anymore, and not giving up my firepit!
Monday: Rotisserie Chicken, fresh bread, edamame
Tuesday: omelettes, bacon, fresh fruit
(omit bacon if cooking vegetarian)
Wednesday: flank steak and aparagus stir fry, rice
Thursday: Beef and Spinach Lasagna Rolls, salad, fresh bread
Friday: Halibut En Papillote With Potatoes, Green Beans and Sweet Onions
Saturday: Pizza Night
Monday: Rotisserie Chicken, fresh bread, edamame
Tuesday: omelettes, bacon, fresh fruit
(omit bacon if cooking vegetarian)
Wednesday: flank steak and aparagus stir fry, rice
Thursday: Beef and Spinach Lasagna Rolls, salad, fresh bread
Friday: Halibut En Papillote With Potatoes, Green Beans and Sweet Onions
Saturday: Pizza Night
Friday, October 1, 2010
Dinner Diva Doubles Up
This week's blog is brought to you by Joanna S., who was the inspiration for the meals herein. Joanna's busy family battles mealtime two at a time, cutting the work nearly in half and making busy nights' meals less of a hassle. To that end, here are two weeks' worth of meals, with about half the work. The way it's set up here, you do most of the cooking the first week, and use the "leftovers" the second week. You may want to change things around according to your schedule.
Round 1:
Sunday: Never-Fail Meatloaf, Baked Potatoes, Steam-In-The-Bag Edamame
(I've doubled the recipe for you. Eat one this Sunday and freeze the second for next week)
Never-Fail Meatloaf (a moniker given by my friend Erika J.)
2 lbs lean ground turkey
2 lbs lean ground beef (I use the leanest I can find)
2 onions, chopped (optional)
4 eggs
1 cup milk
1 cup breadcrumbs (storebought or homemade, dried or fresh, Italian or Plain--I've made it all sorts of ways and it works whatever you use)
2 t. dried sage
2 t. dried mustard
1 t. salt
1/2 t. ground black pepper
Heat oven to 350. Mix all ingredients until well mixed. Shape mixture into two loaf pans*. Bake, uncovered, 45 min or until done through. Drain if desired. (If you put in the potatoes when you put in the loaves, they'll all be done at once.)
*There are options galore when it comes to baking pans. I prefer stoneware or glass, because I can use it in the microwave--very handy for that second loaf! Foil pans are also a good (if not green) choice because it reduces dirty dishes.
To freeze a loaf, allow to cool and remove it from the pan. Wrap it tightly in foil, label and place in freezer. To reheat, unwrap, put it back in the pan (still frozen) and microwave until desired temperature is reached. Taking it out of the pan to freeze frees up your loaf pans for Downeast Maine Pumpkin Bread.
Monday: Grilled Chicken Breasts, mashed sweet potatoes, spinach salad
Cook at least 2 extra chicken breasts. Dice the extra meat and freeze in a baggie for next week.
To make the sweet potatoes, bake in a 375 or 400 oven for 45-60 min. (if it's going to be a busy night, put them on a timed bake and let your oven do the work). When they're cooked through, scoop the pulp out of the shell, mash with a fork, and serve. Optionally, add brown sugar or maple syrup to taste.
Tuesday: shrimp kabobs over steamed brown rice, garlic cheese bread
Shrimp Kabobs
1 lb jumbo shrimp, peeled and deveined (I use frozen)
1 zucchini, cut into 1 inch chunks
1 pint cherry or grape tomatoes, rinsed
1 purple onion, wedged into 8 wedges
1 yellow bell pepper, cut into 1 inch pieces
1 pint whole mushrooms, any variety, washed and trimmed (optional)
1 cup Newman's Own Light Balsamic Vinaigrette
Divide the shrimp into equal portions; set half of the shrimp aside. Thread skewers with shrimp and all vegetables, in any pattern you like, until all is used up. Set skewers in a shallow dish and pour the salad dressing over it. Cover with plastic wrap and allow to marinate 30 min or several hours, turning occasionally if you think of it.
Thread the other half of the shrimp onto skewers without any vegetables. Do not marinate.
Grill all skewers over med heat until shrimp is opaque and vegetables are tender crisp. Optionally, reserve marinade, heat to boiling in the microwave, and baste the kabobs with reserved marinade while grilling.
Serve shrimp and vegetables over steamed brown rice, with garlic cheese bread on the side. Remove unmarinated shrimp from skewers and freeze in a baggie.
Make 2 cups (cooked) extra brown rice. While rice is still hot, measure 2 cups into a baggie. Seal and freeze. If you do this while your rice is still hot, it will not dry out in the freezer.
Garlic Cheese Bread:
I usually make my own french bread, and I just got my first baguette pan and am itching to use it! But if you choose not to make your own bread, buy a plain loaf of french bread. Cut your french loaf in half lengthwise. Spread with nonfat plain yogurt. (yep, yogurt) Spread with refrigerated minced garlic, and top with mozzarella. Optionally, sprinkle with freshly grated parmesan or asiago. Broil 1 half, cheese sides up, 3 minutes or until browned and bubbly. Wrap other half in plastic wrap and refrigerate.
Wednesday: Spaghetti Pie, romaine salad, garlic cheese bread
Make two Spaghetti Pies; eat one and allow one to cool to room temperature. Take the leftover pie and cover it tightly with plastic wrap. Freeze.
Broil the garlic cheese bread as directed above.
Thursday: Beef, Black Bean, and Chorizo Chili
1 batch ought to be enough for two meals. Freeze the leftovers.
Friday: Marinated Rib Eyes, Sauteed Zucchini, Popovers
4-8 Rib Eye Steaks
1/2 bottle Newman's Own Balsamic Vinaigrette
Marinate steaks in dressing several hours or overnight. Grill over med heat until desired doneness. Serve half the steaks tonight. Slice remaining steaks on the diagonal, and freeze in baggies.
Saturday: Pizza night or out to eat
ROUND 2:
Sunday: Meatloaf Sandwiches, Frozen french fries, coleslaw
(use last Monday's meatloaf)
Monday: Chicken Pot Pie
(use last Monday's chicken)
Tuesday: Shrimp Fried Rice
(use last Tuesday's shrimp and rice)
Wednesday: Spaghetti Pie, salad, Pillsbury Refrigerated French Bread
(eat last Wednesday's extra Pie)
Thursday: Chili Nachos
Thaw and heat last Thursday's leftover Chili. While chili is heating, arrange tortilla chips (our favorite are Tostito's Gold, but baked would be healthier!) in a single layer on a cookie sheet and preheat the oven to 400. Spread chili evenly over chips, top with mexican blend shredded cheese, sliced green onions, black olives, and jalepenos (or toppings of your choice). Bake at 400 10 minutes or until cheese is melted and bubbly. Top with shredded lettuce, chopped tomatoes, sour cream, quacamole (or toppings of your choice), and salsa. Make it a picnic with Must See TV!
Friday: Rib Eye Sliders, steamed new potatoes, steam-in-the-bag mixed vegetables
Heat up last Friday's pre-cooked, pre-sliced rib eyes until hot. Arrange over storebought, sliced dinner rolls. Top with shredded asiago and roasted red bell peppers.
Saturday: Pizza night or out to eat
Round 1:
Sunday: Never-Fail Meatloaf, Baked Potatoes, Steam-In-The-Bag Edamame
(I've doubled the recipe for you. Eat one this Sunday and freeze the second for next week)
Never-Fail Meatloaf (a moniker given by my friend Erika J.)
2 lbs lean ground turkey
2 lbs lean ground beef (I use the leanest I can find)
2 onions, chopped (optional)
4 eggs
1 cup milk
1 cup breadcrumbs (storebought or homemade, dried or fresh, Italian or Plain--I've made it all sorts of ways and it works whatever you use)
2 t. dried sage
2 t. dried mustard
1 t. salt
1/2 t. ground black pepper
Heat oven to 350. Mix all ingredients until well mixed. Shape mixture into two loaf pans*. Bake, uncovered, 45 min or until done through. Drain if desired. (If you put in the potatoes when you put in the loaves, they'll all be done at once.)
*There are options galore when it comes to baking pans. I prefer stoneware or glass, because I can use it in the microwave--very handy for that second loaf! Foil pans are also a good (if not green) choice because it reduces dirty dishes.
To freeze a loaf, allow to cool and remove it from the pan. Wrap it tightly in foil, label and place in freezer. To reheat, unwrap, put it back in the pan (still frozen) and microwave until desired temperature is reached. Taking it out of the pan to freeze frees up your loaf pans for Downeast Maine Pumpkin Bread.
Monday: Grilled Chicken Breasts, mashed sweet potatoes, spinach salad
Cook at least 2 extra chicken breasts. Dice the extra meat and freeze in a baggie for next week.
To make the sweet potatoes, bake in a 375 or 400 oven for 45-60 min. (if it's going to be a busy night, put them on a timed bake and let your oven do the work). When they're cooked through, scoop the pulp out of the shell, mash with a fork, and serve. Optionally, add brown sugar or maple syrup to taste.
Tuesday: shrimp kabobs over steamed brown rice, garlic cheese bread
Shrimp Kabobs
1 lb jumbo shrimp, peeled and deveined (I use frozen)
1 zucchini, cut into 1 inch chunks
1 pint cherry or grape tomatoes, rinsed
1 purple onion, wedged into 8 wedges
1 yellow bell pepper, cut into 1 inch pieces
1 pint whole mushrooms, any variety, washed and trimmed (optional)
1 cup Newman's Own Light Balsamic Vinaigrette
Divide the shrimp into equal portions; set half of the shrimp aside. Thread skewers with shrimp and all vegetables, in any pattern you like, until all is used up. Set skewers in a shallow dish and pour the salad dressing over it. Cover with plastic wrap and allow to marinate 30 min or several hours, turning occasionally if you think of it.
Thread the other half of the shrimp onto skewers without any vegetables. Do not marinate.
Grill all skewers over med heat until shrimp is opaque and vegetables are tender crisp. Optionally, reserve marinade, heat to boiling in the microwave, and baste the kabobs with reserved marinade while grilling.
Serve shrimp and vegetables over steamed brown rice, with garlic cheese bread on the side. Remove unmarinated shrimp from skewers and freeze in a baggie.
Make 2 cups (cooked) extra brown rice. While rice is still hot, measure 2 cups into a baggie. Seal and freeze. If you do this while your rice is still hot, it will not dry out in the freezer.
Garlic Cheese Bread:
I usually make my own french bread, and I just got my first baguette pan and am itching to use it! But if you choose not to make your own bread, buy a plain loaf of french bread. Cut your french loaf in half lengthwise. Spread with nonfat plain yogurt. (yep, yogurt) Spread with refrigerated minced garlic, and top with mozzarella. Optionally, sprinkle with freshly grated parmesan or asiago. Broil 1 half, cheese sides up, 3 minutes or until browned and bubbly. Wrap other half in plastic wrap and refrigerate.
Wednesday: Spaghetti Pie, romaine salad, garlic cheese bread
Make two Spaghetti Pies; eat one and allow one to cool to room temperature. Take the leftover pie and cover it tightly with plastic wrap. Freeze.
Broil the garlic cheese bread as directed above.
Thursday: Beef, Black Bean, and Chorizo Chili
1 batch ought to be enough for two meals. Freeze the leftovers.
Friday: Marinated Rib Eyes, Sauteed Zucchini, Popovers
4-8 Rib Eye Steaks
1/2 bottle Newman's Own Balsamic Vinaigrette
Marinate steaks in dressing several hours or overnight. Grill over med heat until desired doneness. Serve half the steaks tonight. Slice remaining steaks on the diagonal, and freeze in baggies.
Saturday: Pizza night or out to eat
ROUND 2:
Sunday: Meatloaf Sandwiches, Frozen french fries, coleslaw
(use last Monday's meatloaf)
Monday: Chicken Pot Pie
(use last Monday's chicken)
Tuesday: Shrimp Fried Rice
(use last Tuesday's shrimp and rice)
Wednesday: Spaghetti Pie, salad, Pillsbury Refrigerated French Bread
(eat last Wednesday's extra Pie)
Thursday: Chili Nachos
Thaw and heat last Thursday's leftover Chili. While chili is heating, arrange tortilla chips (our favorite are Tostito's Gold, but baked would be healthier!) in a single layer on a cookie sheet and preheat the oven to 400. Spread chili evenly over chips, top with mexican blend shredded cheese, sliced green onions, black olives, and jalepenos (or toppings of your choice). Bake at 400 10 minutes or until cheese is melted and bubbly. Top with shredded lettuce, chopped tomatoes, sour cream, quacamole (or toppings of your choice), and salsa. Make it a picnic with Must See TV!
Friday: Rib Eye Sliders, steamed new potatoes, steam-in-the-bag mixed vegetables
Heat up last Friday's pre-cooked, pre-sliced rib eyes until hot. Arrange over storebought, sliced dinner rolls. Top with shredded asiago and roasted red bell peppers.
Saturday: Pizza night or out to eat
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