Dinner Diva is Back!

Sad, but true, the vacation has ended. Sometimes, the vacation is so much work one has to go home in order to get some rest. Sometimes, the vacation goes on so long one can't wait for it to end. Neither was the case for this vacation. We were utterly spoiled, by my parents, the weather, and the location; it was very hard for all of us to leave. Even the dogs seemed to have the time of their lives.

Now it's time to reintroduce the routine of the school year: before-school chores, school itself, on-time bedtimes, and, of course, the meal plan.

It's also a good time to try new things. We're going to start letting the kids choose and help make one meal per week. This week Zaden will help, and next week it will be Colsen.

Monday: Freezer Meal: Chicken Parmesan, spinach, garlic bread

Tuesday: Sweet Orange Salmon, steamed pea pods, orange wedges, brown rice

Wednesday: Asparagus Frittata, fresh fruit, english muffins

(To increase the "wow" factor, bake and serve these in individual au gratin dishes.)

Thursday: (Kid's Choice) : Faux Es Cargot, chips, baked beans

Friday: Grilled Chicken Breasts, Olive Cheese Bread, Salad, Fruit

Saturday: Pizza night

Sunday: Orange Roughy, Edamame, Baby Red Potatoes

On Vacation

Dinner Diva is on vacation, in the truest sense of the word. Warm days (and I mean warm, not HOT, which is nice), cool nights, clear water lake, skiing, swimming, sittin' 'round the fire, fishing, 4 wheeling, golfing....I've been too busy relaxing to plan a meal, or make one for that matter. Jealous? Yep, you should be. ;)

I'll be back in a week or two. Check the archives until then.

Between Trips: Easy Week

Since this week will be whirlwind as I unpack from my southern trip, wash clothes, and repack for my northern trip (what am I thinking???), I'm taking it easy in the kitchen with lots of fast, tasty meals. Fast means less effort for me, tasty means not a lot of hassle at dinner trying, cajoling, my kids to try it. Though they are good eaters, they do need some convincing sometimes!

Wednesday: Shrimp Boil
I picked up a heap of fresh gulf shrimp while in Houston. I can't wait to have my very first shrimp boil! Corn on the cob, new potatoes, and fresh gulf shrimp, all boiled in seasonings and literally dumped on a butcher paper-covered table for authenticity.

Thursday: Ham and Swiss Egg Sandwiches, fresh peaches

Friday: Cold Sesame Noodles, fresh pineapple

Saturday: BBQ Chicken Pizza

Quick Week

Since it's such a quick week, I'll share with you my favorite quickie recipes.

Wednesday: Crab Salad, baguettes

Thursday: bacon-wrapped pork tenderloin, onion-potatoes, steamed broccoli

for the potatoes, I just follow the directions on the lipton onion soup mix. Easy, yummy!

Friday: Taco bar

Saturday: pizza

Sunday: Classic Grilled Steak Dinner

Let Freedom Ring

I can't say enough words of gratitude to our servicemen and women, past and present. It turns out gleaning freedom was the easy part; defending it proves challenging. Fortunately, part of what makes this country great (and I realize we've got our problems, but let's face it: we're still great) is that it is made up of people who voluntarily serve it, with everything they've got, and sometimes everything means everything. And for them, and their sacrifices, I am grateful. Let it ring, and ring loudly, for all the world to hear.

Monday: Grilled Pizza, salad

Tuesday: Grilled Salmon with Salsa, baked tortilla chips

Wednesday: Grilled Shrimp with Asian BBQ sauce, edamame, steamed rice

Thursday: Out

Friday (camping): hot dogs/brats over the fire, fruit salad, coleslaw, baked potato chips

Saturday (camping): Picnic-Perfect Lobster Rolls, Baked Potato Chips, raw veggies

Sunday (camping): Campfire Fajitas

1 lb boneless sirloin steak
1 package fajita seasoning mix
1 green bell pepper, sliced
1 yellow, red, or orange pepper, sliced
1 med. onion, vertically sliced
1-2 T. olive oil
4 tortillas, warmed
optional toppings: pico de gallo, sour cream, cilantro

Slice steak into thin strips. In med. bowl or zip loc bag, prepare fajita seasoning mix with water according to package directions. Add steak strips, cover (or seal bag) and refrigerate 1-2 hours. Stir or turn bag several times.

Cut 1 18" square of heavy duty aluminum foil. Place sliced peppers and onions in center of foil. Drizzle with oil. Remove steak strips from bag and discard marinade. Arrange steak on top of veggies. Wrap foil around food in a tent pack.

Double wrap the fajita foil pack, making a 2-handled pack with the second layer of foil.

Bury the foil pack in medium embers and cook for 10-20 min. or until steak is fully cooked and veggies are tender.

Serve wrapped in warm tortillas and any additional toppings desired.

Monday (on the road): OUT

Dinner Diva is Back!

I took a week off. No menu plan. No grocery list. We foraged. We cleaned up the leftovers. We cleaned out the fridge. We saved some money. And, it stunk! I hated not knowing what was going to be for dinner, hated not having ingredients on hand. But, the savings were nice! There's a whole lot more room in the fridge/pantry/freezer now! But, alas, I'm back. I'm ready for a plan. And since I'm doing it, there's no reason for you to do it too, so here it is!

Monday: Grilled Chicken over spaghetti, salad, garlic breadsticks

I like to grill the chicken (sprinkled with salt and pepper), and slice it on the diagonal, and fan it over spaghetti marinara. (Which I make with whole wheat noodles and commercial sauce.) Tasty! Simple! Cheap!

Use a commercially available salad mix and commercial breadsticks to round out the meal.

Tuesday: Grilled Sirloin Steak, baked potatoes, fresh spinach salad

All a good steak needs, if it is to be grilled, is a little salt and pepper. But, if you must marinade, try a low-fat, low-cal balsamic vinaigrette, such as Newman's Own.

Wednesday: Orange Roughy, steamed brown rice, sautee'd zucchini

Sautee' the sliced zucchini in a little olive oil with a little salt and pepper. The trick is to NOT overcook it. It should be tender and crisp, not mushy.

Thursday: Hamburgers, home fries, coleslaw

Friday: Lemon Pepper Shrimp Scampi, french bread, salad

Saturday: Pizza

Sunday: taco salad

Whoa.

If I took the time to write down all I did in the last 3 days, no one would believe me. It would read like a National Lampoon movie, though perhaps not as funny? I had a good time, though, and accomplished a major "bucket list" dream: I ran my first marathon. Today, I feel like my legs were run over by a train, and I'm pretty sure I'm going to lose at least one toenail, but I did it, and my pain will pass, but that sense of accomplishment will never fade.

I had an immense cushion of support, between family and friends, live and virtual, training partners...I'm so blessed, and I couldn't have done it without their support.

All of this just to explain why my menu is late this week!

Monday: Meal Swap Meal, or grilled boneless skinless chicken breasts, steamed peas, brown rice

Tuesday: Grilled Steaks, Grilled Asparagus, Baked Potatoes

To grill the asparagus, break off tough ends, then slice into two inch pieces on the diagonal. Toss pieces with 2 T. olive oil, 2 t. minced garlic, and 2 t. kosher salt. Place in a grill basket coated with cooking spray over med-low heat on the grill. Grill about 5 minutes or just tender-crisp.

Wednesday: Farfalle with Tomatoes, Onions, and Spinach; Garlic Breadsticks
Wednesday is farmers' market day here, and this recipe looks like a good use of fresh tomatoes!

Thursday: Tacos

Friday: Out to eat, or leftovers

Saturday: Pizza night

Sunday: Cavatappi with Spinach, White Beans, and Asiago; Garlic Toast

I like to make garlic toast out of thick pieces of fresh french bread. Lightly butter it, then dust with garlic powder. Broil in the oven just a couple of minutes until toasty, or grill butter side down until golden and toasty. Slice only what you need for dinner, and save the rest of the loaf for morning french toast (which we like to eat with apples sauteed in butter, brown sugar, and cinnamon).