Happy New Year! By now we've all resolved to eat better and exercise more, right? Fewer dinners out and more dinners at home will help us through this economic downturn. Hopefully Dinner Diva Menus can help by providing ideas.
Sunday: Beef Stroganoff, Caesar Salad, Fresh french bread or dinner rolls
Monday (Meal Swap day, my turn to cook):
Onion-Smothered Pork Tenderloin: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1733265
Roasted Potato Wedges (wash 8-10 small to medium sized white baking potatoes, cut into wedges. Put wedges, 1/3 cup vegetable oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper into gallon sized ziploc bag. Seal, and shake to coat. Arrange wedges on baking sheet and bake at 400 for about 45 min to an hour, or until browned and tender.)
Steamed Broccoli sprinkled with fresh parmesan
Tuesday: Mexican Black Bean Chili: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=520032
(tip: use leftover chili to make supreme nachos, chili-stuffed baked potatoes, or freeze it for another day)
Wednesday: Meal Swap Day, Jen's turn to cook (If you're not lucky enough to participate in a meal swap, serve leftovers tonight)
Thursday: Polynesian Chicken and Rice: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665456
Friday:
Grilled Orange Roughy fillets
sauteed zucchini
steamed brown rice
Saturday: leftovers or pizza
Saturday, January 3, 2009
Monday, December 29, 2008
Dinner Diva Menu Week of 12/28
Sunday: Leftovers
Monday: Meal Swap (my turn to cook) Creamy Chicken and Rice Casserole, Caesar Salad (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665347)
Tuesday: deep dish pizza
Wednesday: Maryland Crab Cakes, Twice-Baked Potatoes, salad in edible parmesan bowls
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223853
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559150
http://www.sargentocheese.com/recipes/1440/edible-parmesan-bowls/
Thursday: Meal Swap (Jen's turn to cook)
Friday: Crab Cake Sandwiches, roasted potato wedges, steamed green beans
(Using leftover crab cakes and whole wheat hamburger buns, make crab cake sandwiches--chili sauce makes a great condiment on these!)
Saturday: frozen pizza night
Monday: Meal Swap (my turn to cook) Creamy Chicken and Rice Casserole, Caesar Salad (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665347)
Tuesday: deep dish pizza
Wednesday: Maryland Crab Cakes, Twice-Baked Potatoes, salad in edible parmesan bowls
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223853
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559150
http://www.sargentocheese.com/recipes/1440/edible-parmesan-bowls/
Thursday: Meal Swap (Jen's turn to cook)
Friday: Crab Cake Sandwiches, roasted potato wedges, steamed green beans
(Using leftover crab cakes and whole wheat hamburger buns, make crab cake sandwiches--chili sauce makes a great condiment on these!)
Saturday: frozen pizza night
Sunday, November 30, 2008
Dinner Diva Menu week of 12/1
For a number of weeks now, a neighbor friend and I have been swapping meals once a week. On Wednesdays, she cooks two of whatever they're having and gives one to us. On Thursdays, I cook two and give one to her. The idea is that it's almost as easy to make two meals as it is to make one, so with a little extra effort one day a week, we each get a day free of cooking one day a week. I have always enjoyed cooking for people, and it's been really fun and I think both of our families are really enjoying it.
Monday: Pork Chops With Sauerkraut
Ingredients
4 pork chops, approximately 4 ounces each
salt and pepper
2 Tbsp. olive oil
14 ounces sauerkraut, fresh or canned
1/4 onion, thinly sliced
1/2 small apple, peeled, cored, and chopped
1 teaspoon dried parsley flakes
1/4 teaspoon celery seed
1/4 cup beer or cider vinegar
Directions
Sprinkle pork chops with salt and pepper, to taste. Heat olive oil in a skillet and brown pork chops on both sides. Set aside. Rinse and drain sauerkraut, pressing excess liquid out. Mix sauerkraut, onion, apple, parsley flakes, and celery seed. Put pork chops in a baking dish, then cover with sauerkraut. Pour beer and drippings from skillet over. Cover tightly and bake at 350 degrees for 90 minutes.
Nutrition Info
Calories: 277; Fat: 16.0g; Saturated Fat: 6.5g; Protein: 24g; Carbohydrates: 10g; Fiber: 1g; Cholesterol: 28Mg; Sodium: 656Mg
Tuesday: grilled shrimp, steamed broccoli, steamed brown rice
Wednesday: (meal swap day!)
Thursday: (meal swap day; my turn to cook!) Lasagna Soup, served in bread bowls
http://www.campbellskitchen.com/SpecialtySiteRecipeDetail.aspx?specialty=swansonbroth&recipeID=23930
To make breadbowls, you can make your own dough in a breadmaker or by hand, or you can buy frozen bread dough. Spray insides of oven safe bowls (if you have any deep oven safe cereal bowls, those work well, or any 2 cup capacity oven safe bowl) with cooking spray. I use 1/2 of a 1 lb recipe for each bowl. Place the dough into the greased bowl, turning to coat. Cover and let rise about 40 minutes. Bake at 350 for about 20 min (more or less). Allow to cool. Scoop out the center of the bread and fill with soup. Top with the part of the bread that you removed.
Friday: Tacos
Saturday: pizza, carrots
Sunday: meatloaf, steamed green beans, roasted potato wedges
Monday: Pork Chops With Sauerkraut
Ingredients
4 pork chops, approximately 4 ounces each
salt and pepper
2 Tbsp. olive oil
14 ounces sauerkraut, fresh or canned
1/4 onion, thinly sliced
1/2 small apple, peeled, cored, and chopped
1 teaspoon dried parsley flakes
1/4 teaspoon celery seed
1/4 cup beer or cider vinegar
Directions
Sprinkle pork chops with salt and pepper, to taste. Heat olive oil in a skillet and brown pork chops on both sides. Set aside. Rinse and drain sauerkraut, pressing excess liquid out. Mix sauerkraut, onion, apple, parsley flakes, and celery seed. Put pork chops in a baking dish, then cover with sauerkraut. Pour beer and drippings from skillet over. Cover tightly and bake at 350 degrees for 90 minutes.
Nutrition Info
Calories: 277; Fat: 16.0g; Saturated Fat: 6.5g; Protein: 24g; Carbohydrates: 10g; Fiber: 1g; Cholesterol: 28Mg; Sodium: 656Mg
Tuesday: grilled shrimp, steamed broccoli, steamed brown rice
Wednesday: (meal swap day!)
Thursday: (meal swap day; my turn to cook!) Lasagna Soup, served in bread bowls
http://www.campbellskitchen.com/SpecialtySiteRecipeDetail.aspx?specialty=swansonbroth&recipeID=23930
To make breadbowls, you can make your own dough in a breadmaker or by hand, or you can buy frozen bread dough. Spray insides of oven safe bowls (if you have any deep oven safe cereal bowls, those work well, or any 2 cup capacity oven safe bowl) with cooking spray. I use 1/2 of a 1 lb recipe for each bowl. Place the dough into the greased bowl, turning to coat. Cover and let rise about 40 minutes. Bake at 350 for about 20 min (more or less). Allow to cool. Scoop out the center of the bread and fill with soup. Top with the part of the bread that you removed.
Friday: Tacos
Saturday: pizza, carrots
Sunday: meatloaf, steamed green beans, roasted potato wedges
Monday, November 24, 2008
Dinner Diva Menu week of 11/23
When I'm planning our Thanksgiving feast, I always forget that we will actually have to eat the rest of the week too! I tried to include simple, healthy, light meals this week to balance out the enormity of the caloric influx of Thursday's meal.
Sunday: Soup, salad, breadsticks
Monday: grilled orange roughy, steamed green beans, steamed brown rice
Tuesday: spaghetti, spinach salad, garlic bread (optional)
Wednesday: leftovers (clear out those fridges!)
Thursday: see previous post
Friday: Turkey-Cranberry Wreath
Turkey Cranberry Wreath
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
1 1/4 cups (5 oz) Swiss cheese, shredded
1 egg, separated
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Combine in Classic Batter bowl or Stainless steel bowl, Turkey, 1 cup cheese, celery, cranberries, parsley, mayo, mustard, and pepper, mix well. Scoop filling evenly over each triangle. Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under the first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Sprinkle remaining cheese on top if you desire.
Bake 25-30 minutes or until golden brown. Yields 8 servings or 16 if cut in half!
Saturday: pizza, veggies and dip
Sunday: Soup, salad, breadsticks
Monday: grilled orange roughy, steamed green beans, steamed brown rice
Tuesday: spaghetti, spinach salad, garlic bread (optional)
Wednesday: leftovers (clear out those fridges!)
Thursday: see previous post
Friday: Turkey-Cranberry Wreath
Turkey Cranberry Wreath
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
1 1/4 cups (5 oz) Swiss cheese, shredded
1 egg, separated
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Combine in Classic Batter bowl or Stainless steel bowl, Turkey, 1 cup cheese, celery, cranberries, parsley, mayo, mustard, and pepper, mix well. Scoop filling evenly over each triangle. Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under the first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Sprinkle remaining cheese on top if you desire.
Bake 25-30 minutes or until golden brown. Yields 8 servings or 16 if cut in half!
Saturday: pizza, veggies and dip
Saturday, November 22, 2008
Thanksgiving Menu
This is our Thanksgiving Menu for this year. It is a combination of recipes that I make every year and ones that my sister-in-law makes every year. My brother and his family will be joining us for Thanksgiving this year, and I'm pretty sure this will be our first Thanksgiving together since college. I'm very much looking forward to spending time with them. Plus I'm totally jonesing for this yummy food!
Grilled Turkey: Everyone should try a grilled thanksgiving turkey once in their lives. It's a very easy method, and cooks the bird to perfection, with a golden brown crispy outer layer and flavorful tender juicy meat inside. It is quick to cook, and because you use a foil roasting pan, clean up's a snap. And it frees up your oven for potatoes, rolls, and pie! Here's how: http://allrecipes.com/Recipe/The-Greatest-Grilled-Turkey/Detail.aspx?washelp=1&rid=219079#219079
Sweet Potato Casserole: This casserole recipe was given to me by my old boss and dear friend, Colleen. It immediately became a favorite with the whole family. I feel funny about including it with the side dishes, because it tastes just like dessert!
Sweet Potato Casserole
Mash together:
2 C. cooked, mashed sweet potatoes (4-5 potatoes)
1 ¼ C. sugar
¾ stick of margarine
1 C. milk
¼ t. nutmeg
¼ t. cinnamon
2 eggs
Bake at 400 for 40 minutes or until set (mine usually takes much longer than this)
Mix together and spread over top:
¾ stick margarine
¾ C. crushed corn flakes
½. C. brown sugar
½ C. chopped pecans
Bake at 400 for 10 minutes, or long enough to melt topping.
Green Bean Casserole: just follow the recipe on the French's Fried Onions can! YUM
Homemade rolls: these I make in the breadmaker beforehand and freeze. Then a quick microwave heat-up and they taste like I baked them that moment!
http://www.foodnetwork.com/recipes/tanya-holland/homemade-dinner-rolls-recipe/index.html
Chocolate Creme Pie: Though not a traditional Thanksgiving Pie, I made this one year and my husband made me promise to make it every year. This one's for you, Babe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222479
note: I substitute ready-made refrigerated pie crust (pillsbury) for the graham cracker crumbs.
Corn Casserole (this one is Mary Kay's, email me for recipe)
Stuffing (Mary Kay's recipe)
Gravy (Mary Kay's recipe)
Cranberries (Mary Kay's recipe)
Pecan Pie (Mary Kay's recipe)
I hope all of you enjoy your feasts! I love your comments!
Grilled Turkey: Everyone should try a grilled thanksgiving turkey once in their lives. It's a very easy method, and cooks the bird to perfection, with a golden brown crispy outer layer and flavorful tender juicy meat inside. It is quick to cook, and because you use a foil roasting pan, clean up's a snap. And it frees up your oven for potatoes, rolls, and pie! Here's how: http://allrecipes.com/Recipe/The-Greatest-Grilled-Turkey/Detail.aspx?washelp=1&rid=219079#219079
Sweet Potato Casserole: This casserole recipe was given to me by my old boss and dear friend, Colleen. It immediately became a favorite with the whole family. I feel funny about including it with the side dishes, because it tastes just like dessert!
Sweet Potato Casserole
Mash together:
2 C. cooked, mashed sweet potatoes (4-5 potatoes)
1 ¼ C. sugar
¾ stick of margarine
1 C. milk
¼ t. nutmeg
¼ t. cinnamon
2 eggs
Bake at 400 for 40 minutes or until set (mine usually takes much longer than this)
Mix together and spread over top:
¾ stick margarine
¾ C. crushed corn flakes
½. C. brown sugar
½ C. chopped pecans
Bake at 400 for 10 minutes, or long enough to melt topping.
Green Bean Casserole: just follow the recipe on the French's Fried Onions can! YUM
Homemade rolls: these I make in the breadmaker beforehand and freeze. Then a quick microwave heat-up and they taste like I baked them that moment!
http://www.foodnetwork.com/recipes/tanya-holland/homemade-dinner-rolls-recipe/index.html
Chocolate Creme Pie: Though not a traditional Thanksgiving Pie, I made this one year and my husband made me promise to make it every year. This one's for you, Babe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222479
note: I substitute ready-made refrigerated pie crust (pillsbury) for the graham cracker crumbs.
Corn Casserole (this one is Mary Kay's, email me for recipe)
Stuffing (Mary Kay's recipe)
Gravy (Mary Kay's recipe)
Cranberries (Mary Kay's recipe)
Pecan Pie (Mary Kay's recipe)
I hope all of you enjoy your feasts! I love your comments!
Saturday, November 15, 2008
Dinner Diva Menu week of 11/16
Dinner Diva Menu week of 11/16
Sunday: Beef and Barley Soup (from Eating For Life Cookbook), french bread (note, make the rice for Monday's meal tonight while you've got stuff on the stove anyway and then put it in fridge so it will be cold for fried rice tomorrow.)
1 Tablespoon olive oil
1 1/2 pounds top sirloin, cut into 1 inch cubes
4 cups beef broth
1 cup water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves minced garlic
1/2 cup pearl barley
1 bay leaf
10 oz frozen green beans
1 14.5 oz can diced tomatoes
10 oz frozen green peas
Heat olive oil over med heat in a large pot. Add beef cubes and cook for about 8 minutes, stirring occasionally until beef is browned on all sides.
Sitr in beef broth and next 9 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
Stir in green beans and remaining 2 ingredients. Simmer, covered, until meat and vegetables are tender, about 15 minutes. Remove bay leaf.
Yeild: 6 2 cup servings
Monday: Chicken Fried Rice, commercial egg rolls
http://chinesefood.about.com/od/ricefried/r/friedricechix.htm
Tuesday: Glazed Salmon, Roasted Onion Potatoes, Fresh Spinach Salad
http://www.bakespace.com/recipes/detail/Glazed-Salmon/20492/
http://www.recipesecrets.com/recipeDisplayMRS.aspx?RecipeID=4637&Version=5
Wednesday: leftovers
Thursday: Breakfast for Dinner!!!! Ham and Swiss Omelette Roll, Homemade Cinnamon Rolls (or use Pillsbury for a shortcut), fresh melon slices, kiwi, and berries
http://myallrecipes.wordpress.com/2008/08/15/ham-and-cheese-omelet-roll/
(This is easier than it sounds, really! I use either 4 oz sour cream or 4 oz plain nonfat yogurt instead of the cream cheese, and I use 6 eggs and 1 1/2 cups egg substitute instead of all 12 eggs. I also look for lowfat swiss cheese and I use lean deli ham or canadian bacon. After it's all rolled up, I lay 3 or 4 triangles of swiss over the hot roll, then sprinkle with sliced green onions. It's very pretty! Cut into wedges to serve.)
Friday: Spaghetti, meatballs, salad, fresh bread
If you've ever wanted to make your own spaghetti sauce but thought it was too involved, try this recipe. It's quick and easy, and delicious, not to mention much less expensive than bottled.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223781
Saturday: Pizza night!
Sunday: Beef and Barley Soup (from Eating For Life Cookbook), french bread (note, make the rice for Monday's meal tonight while you've got stuff on the stove anyway and then put it in fridge so it will be cold for fried rice tomorrow.)
1 Tablespoon olive oil
1 1/2 pounds top sirloin, cut into 1 inch cubes
4 cups beef broth
1 cup water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves minced garlic
1/2 cup pearl barley
1 bay leaf
10 oz frozen green beans
1 14.5 oz can diced tomatoes
10 oz frozen green peas
Heat olive oil over med heat in a large pot. Add beef cubes and cook for about 8 minutes, stirring occasionally until beef is browned on all sides.
Sitr in beef broth and next 9 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
Stir in green beans and remaining 2 ingredients. Simmer, covered, until meat and vegetables are tender, about 15 minutes. Remove bay leaf.
Yeild: 6 2 cup servings
Monday: Chicken Fried Rice, commercial egg rolls
http://chinesefood.about.com/od/ricefried/r/friedricechix.htm
Tuesday: Glazed Salmon, Roasted Onion Potatoes, Fresh Spinach Salad
http://www.bakespace.com/recipes/detail/Glazed-Salmon/20492/
http://www.recipesecrets.com/recipeDisplayMRS.aspx?RecipeID=4637&Version=5
Wednesday: leftovers
Thursday: Breakfast for Dinner!!!! Ham and Swiss Omelette Roll, Homemade Cinnamon Rolls (or use Pillsbury for a shortcut), fresh melon slices, kiwi, and berries
http://myallrecipes.wordpress.com/2008/08/15/ham-and-cheese-omelet-roll/
(This is easier than it sounds, really! I use either 4 oz sour cream or 4 oz plain nonfat yogurt instead of the cream cheese, and I use 6 eggs and 1 1/2 cups egg substitute instead of all 12 eggs. I also look for lowfat swiss cheese and I use lean deli ham or canadian bacon. After it's all rolled up, I lay 3 or 4 triangles of swiss over the hot roll, then sprinkle with sliced green onions. It's very pretty! Cut into wedges to serve.)
Friday: Spaghetti, meatballs, salad, fresh bread
If you've ever wanted to make your own spaghetti sauce but thought it was too involved, try this recipe. It's quick and easy, and delicious, not to mention much less expensive than bottled.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223781
Saturday: Pizza night!
Sunday, November 9, 2008
Dinner Diva menu week of 11/9
Sunday: Beef-Broccoli Lo Mein, egg rolls, fortune cookies
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549795
Monday: Grilled Orange Roughy, steamed brown rice, salad
Tuesday: Vegetable Soup, fresh bread
Vegetable Soup (from Beachbody's P90X Nutrition Guide):
10 cups chicken broth
4 red potatoes, cut into 1 inch cubes
4 onions, quartered
1 cup carrots, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 oz tomato sauce
2 cloves garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
dash black pepper
In large stockpot, combine broth and next 4 ingredients. Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender, about 30 minutes.
Add the Zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes or until the zucchini is just tender. Season to taste with black pepper and serve.
If desired, add protein powder just before serving.
Yield 18 1 cup servings.
Wednesday: grilled salmon, steamed broccoli, Wheat Pilaf (boxed)
Thursday: Creamy Chicken and Rice Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665347
Friday: grilled steak topped with sauteed mushrooms, baked sweet potatoes, salad
Saturday: (my cheat day) pizza, fresh carrots
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549795
Monday: Grilled Orange Roughy, steamed brown rice, salad
Tuesday: Vegetable Soup, fresh bread
Vegetable Soup (from Beachbody's P90X Nutrition Guide):
10 cups chicken broth
4 red potatoes, cut into 1 inch cubes
4 onions, quartered
1 cup carrots, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 oz tomato sauce
2 cloves garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
dash black pepper
In large stockpot, combine broth and next 4 ingredients. Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender, about 30 minutes.
Add the Zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes or until the zucchini is just tender. Season to taste with black pepper and serve.
If desired, add protein powder just before serving.
Yield 18 1 cup servings.
Wednesday: grilled salmon, steamed broccoli, Wheat Pilaf (boxed)
Thursday: Creamy Chicken and Rice Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665347
Friday: grilled steak topped with sauteed mushrooms, baked sweet potatoes, salad
Saturday: (my cheat day) pizza, fresh carrots
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