This is my last post until June, as we are headed on a trip. Some good eats this week, though, and remember to browse previous posts for fill-in meals.
Sunday: I'm bringing in a meal that we were unable to make last week: see previous post for BBQ chicken (make extra chicken for Tuesday's meal)
Monday: Thai Chicken Wraps with Peanut Sauce
3 (6 oz) chicken breasts, grilled and sliced at an angle
1/2 seedless cucumber (also called English Cucumber), peeled, halved lengthwise and thinly sliced at an angle
2 cups fresh bean sprouts
1 cup shredded carrots (also called matchstick carrots)
3 scallions or green onions, sliced on an angle
12 leaves basil, chopped or torn
3 Tablespoons fresh mint sprigs, chopped
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
salt, optional, to taste
bottled peanut sauce (found in the asian aisle at the supermarket) Feel free to add hot sauce to taste, if you prefer it spicier than you can find.
4 12 inch tortillas
Combine cucumber and next 8 ingredients. Toss well to coat. Toss grilled sliced chicken with veggies and herbs. In a very hot skillet heat tortillas 15 seconds on each side. Pile chicken and veggies in wraps and drizzle liberally with peanut sauce. Wrap and roll, serve immediately.
Tuesday: BBQ chicken Pizza, Marinated Cucumbers with Feta
BBQ Chicken Pizza
Prep: 5 min., Cook: 10 min. Using prepared chicken and commercial pizza crust gets this recipe on the table in only 15 minutes.
Yield
Makes 4 to 6 servings
Ingredients
1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup barbecue sauce, divided
2 pre-cooked chicken breasts, finely chopped (use the leftover BBQ chicken from Sunday's meal, or look for southwest flavored grilled chicken, such as Tyson)
1 1/2 cups (6 ounces) shredded Mexican four-cheese blend
2 tablespoons chopped fresh cilantro
Place pizza crust on a large baking sheet or pizza stone; spread 1/4 cup barbecue sauce over crust.
Combine remaining 1/4 cup barbecue sauce and chicken in a bowl, coating well. Spoon chicken mixture over crust; top with cheese and cilantro.
Bake at 450° for 10 minutes or until cheese melts.
Marinated Cucumbers with Feta:
Combine 2 cucumbers, thinly sliced, and 1/4 cup Olive Oil Vinaigrette. Cover and chill. Just before serving, sprinkle each serving with 1 Tablespoon crumbled feta; sprinkle with fresh ground pepper, if desired.
Wednesday (Vegetarian): Grilled Cheese with Artichokes, Gazpacho
Grilled Cheese with Artichokes
2 t. dijon mustard
4 sandwich rolls, split and toasted
8 slices American cheese
1 cup canned artichoke hearts, drained
8 slices tomato
2 T. light Italian dressing
Spread 1/2 t. mustard on split side of top half of each roll, and set aside
Place bottom halves of rolls on a baking sheet. Top each half with 2 cheese slices, 1/4 cup sliced artichoke, and 2 tomato slices; drizzle each half with 1 1/2 teaspoons dressing.
Broil sandwich halves 5 1/2 inches from heat, door partially open, 2 minutes or until cheese melts. Cover with tops of rolls.
4 servings
Gazpacho:
1 1/2 cups tomato juice
3 large tomatoes, quartered and seeded
1 small cucumber, peeled, quartered, and seeded
1 small green pepper, quartered and seeded
1 small onion, quartered
2 T. balsamic vinegar
1/2 t. salt
1/4 t. hot sauce
1 clove garlic, minced
1/4 cup sliced cucumber
1/4 cup finely chopped green pepper
Position knife blade in food processor bowl; combine first 5 ingredients in bowl. Process until smooth; pour mixture in a large bowl. Stir in vinegar and next 3 ingredients. Cover and chill at least two hours. Top with cucumber slices and chopped green pepper. Serve chilled. (This soup only has 26 calories per 1/2 cup serving! Would be a great meal to take to work.)
Thursday: We've been doing neighborhood cookouts on Thursdays since the weather warmed up. In that light, I'll showcase another cookout menu for alfresco dining:
Grilled Vidalia Onion and Steak sandwiches, fruit salad, potato chips
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1065508
Fruit Salad:
2 cups fresh pineapple, cut into bite sized pieces (about 1 small fresh pineapple)
3 kiwifruit, peeled and diced
1 pint fresh strawberries, hulled and halved
2 cups fresh red or green grapes
2 T. lemon juice
1 T. raw sugar
Combine all ingredients well, store covered in refrigerator until ready to eat. (Use any fruits you like; this happens to be our family's favorite combo.)
Friday:
Zesty Fettuccine and Shrimp (10 minutes to make!), bagged salad, commercial sourdough bread
8 ounces fettuccine, uncooked
cooking spray
2 t. olive oil
2 t. blackening seasoning
3/4 pound peeled and deveined large shrimp
2 T. lemon juice
1 (14 1/2 oz) can diced tomatoes with roasted garlic, drained
1/4 t. pepper
Cook pasta according to package directions.
While pasta cooks, coat a large nonstick skillet with cooking spray, and add oil. Place over medium high heat until hot. Sprinkle blackening seasoning evenly over shrimp. Add shrimp to skillet; cook 2 minutes on each side or until shrimp turn pink. Stir in lemon juice. Add tomatoes and pepper; cook until thoroughly heated.
Spoon shrimp mixture over drained pasta, and serve immediately with a side of salad and a slice of sourdough bread.
Saturday: pizza night
Friday, May 15, 2009
Saturday, May 9, 2009
Dinner Diva Menu Week of 5/10
Happy Mothers' Day to all who are moms and those who have moms. I guess that covers everybody.
I found some tadpoles yesterday. I hope to collect a few and place them under observation for my two boys. I planted flowers this week, and am finding empty egg shells in the grass. SPRING IS HERE!
I'm really excited about the grill this week...I'm hoping for great grilling and alfresco dining weather. You should try to eat outside once this week, even if you cook inside. We have these cafeteria trays that I like to bring outside...they just feel right for patio dining. And so far, the flies have been manageable, so outdoor dining doesn't mean sharing it.
Monday (meal swap night, my turn to cook): Stuffed Peppers, cheese breadsticks
http://www.cooks.com/rec/view/0,1626,129180-251196,00.html
Cheese Breadsticks:
3 1/4 cup breadflour
3/4 grated romano cheese, divided
1/4 cup instant nonfat dry milk powder
1 t. salt
1 t. sugar
1/4 t. ground red pepper
1 package rapid rise yeast (2 1/4 teaspoons)
1 C. plus 2 T. warm water
2 t. olive oil
cooking spray
2 t. water
1 egg white, lightly beaten
(Bread dough is easier with a breadmaker or a stand mixer fitted with a dough hook.)
For breadmaker: place flour, 1/2 cup cheese, and next 5 ingredients in breadpan in the order suggested by the manual. Program for dough and press start.
For stand mixer, place flour, 1/2 cup cheese, and next 5 ingredients in mixing bowl. Turn to speed 2 for 2-5 minutes, or until a dough ball is formed and the dough no longer clings to the side of the bowl. Remove dough hook, and coat dough ball with cooking spray. Cover loosely with plastic wrap and place in warm, draft-free place for 40 minutes.
For either method: Mix beaten egg white and water, set aside. Turn dough out onto lightly floured work surface, knead several times. Divide dough in half. Roll each half into 14 X 10 inch rectangle. Brush each rectangle with half of egg white mixture; sprinkle with remaining cheese. Press cheese into dough. Cut each rectangle into 22 10 inch strips using pizza cutter. Pick up each end of each strip, and twist. Place twists 1 inch apart on greased baking sheet. Cover and let rise 20 minutes or until puffy. Bake at 375 12 minutes or until golden.
Tuesday: Grilled Halibut with Pineapple-Lime Salsa, steamed brown rice, steamed sugar snap peas (buy the steam-in-bag for quick and easy prep)
Pineapple-Lime Salsa
1 t. vegetable oil
1 large clove garlic, minced
4 (4 oz) halibut steaks, about 3/4 inch thick
cooking spray
Lime wedges
Prepare Pineapple-lime Salsa, set aside (recipe follows)
combine oil and garlic; brush mixture over fish. Sprinkle fish with 1/4 teaspoon salt. Coat grill rack with cooking spray. Place fish on rack and grill, covered, over med-hot coals 5-6 minutes or until fish flakes easily with fork. Spoon salsa over fish. Serve with lime wedges, if desired.
Pineapple-Lime Salsa:
1/3 cup pineapple preserves
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons lime juice
1 tablespoon finely chopped jalepeno pepper
1 teaspoon dried mint flakes
1/8 teaspoon salt
1 (8 oz) can unsweetened pineapple tidbits, drained
Combine all ingredients, stir well. Serve chilled or at room temperature.
Wednesday: BBQ chicken breasts, baked beans, roasted potato wedges, marinated cucumbers and tomatoes
Marinated Cucumbers and Tomatoes:
Combine 2 cucumbers, thinly sliced, 4 tomatoes, sliced, and 1/2 cup Olive Oil Vinaigrette. Cover and chill. Sprinkle with freshly ground pepper, if desired.
Thursday: (Vegetarian) Fettuccine With Blue Cheese-Artichoke Sauce, Commercial french bread, Tossed Apple Salad
Fettuccine with Blue Cheese-Artichoke Sauce
1 9 oz package refrigerated fettuccine
cooking spray
1 (14 oz) can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 (10 oz) jar refrigerated light alfredo sauce
2 Tablespoons crumbled blue cheese
Cook pasta according to directions on package, omitting salt and fat. While pasta cooks, coat a large nonstick skillet with cooking spray; place over med heat until hot. Add artichokes and mushrooms; cook 3-4 minutes or utnil mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
Place drained pasta in a large bowl, Pour sauce over pasta, toss to combine. Sprinkle with Cheese.
Tossed Apple Salad
Combine 1/2 of a 10 oz package of romaine lettuce and 1 cup diced red delicious apple in a bowl. Drizzle with 1/3 cup fat free balsamic vinaigrette (try Newman's Own Light Balsamic Vinaigrette; it's not fat free but it's low fat, low calorie, low carb, and VERY tasty!)
Friday: Grilled Scallops and Tomatoes, Grilled Corn on the Cob, Spinach-Onion Salad
Grilled Scallops and Tomatoes
1 lb fresh sea scallops
20 cherry tomatoes
cooking spray
2 tablespoons teriyaki sauce
Place scallops and tomatoes alternately on 4 12 inch skewers. Brush with 1 tablespoon teriyaki sauce.
Coat grill rack with cooking spray; place on grill over med-high heat.Place kebabs on rack and grill uncovered 5 minutes. Turn kebabs, and brush with remaining sauce. Grill 10 more min or until scallops are opaque.
Grilled Corn on the Cob:
http://www.cooks.com/rec/view/0,1750,156185-246195,00.html
Spinach-Onion Salad:
Combine 1 (10 oz) package spinach with 1/2 purple onion, thinly sliced. Add 1/4 cup fat free red wine vinaigrette; toss.
Saturday: Pizza, Out to Eat, or Leftovers
I found some tadpoles yesterday. I hope to collect a few and place them under observation for my two boys. I planted flowers this week, and am finding empty egg shells in the grass. SPRING IS HERE!
I'm really excited about the grill this week...I'm hoping for great grilling and alfresco dining weather. You should try to eat outside once this week, even if you cook inside. We have these cafeteria trays that I like to bring outside...they just feel right for patio dining. And so far, the flies have been manageable, so outdoor dining doesn't mean sharing it.
Monday (meal swap night, my turn to cook): Stuffed Peppers, cheese breadsticks
http://www.cooks.com/rec/view/0,1626,129180-251196,00.html
Cheese Breadsticks:
3 1/4 cup breadflour
3/4 grated romano cheese, divided
1/4 cup instant nonfat dry milk powder
1 t. salt
1 t. sugar
1/4 t. ground red pepper
1 package rapid rise yeast (2 1/4 teaspoons)
1 C. plus 2 T. warm water
2 t. olive oil
cooking spray
2 t. water
1 egg white, lightly beaten
(Bread dough is easier with a breadmaker or a stand mixer fitted with a dough hook.)
For breadmaker: place flour, 1/2 cup cheese, and next 5 ingredients in breadpan in the order suggested by the manual. Program for dough and press start.
For stand mixer, place flour, 1/2 cup cheese, and next 5 ingredients in mixing bowl. Turn to speed 2 for 2-5 minutes, or until a dough ball is formed and the dough no longer clings to the side of the bowl. Remove dough hook, and coat dough ball with cooking spray. Cover loosely with plastic wrap and place in warm, draft-free place for 40 minutes.
For either method: Mix beaten egg white and water, set aside. Turn dough out onto lightly floured work surface, knead several times. Divide dough in half. Roll each half into 14 X 10 inch rectangle. Brush each rectangle with half of egg white mixture; sprinkle with remaining cheese. Press cheese into dough. Cut each rectangle into 22 10 inch strips using pizza cutter. Pick up each end of each strip, and twist. Place twists 1 inch apart on greased baking sheet. Cover and let rise 20 minutes or until puffy. Bake at 375 12 minutes or until golden.
Tuesday: Grilled Halibut with Pineapple-Lime Salsa, steamed brown rice, steamed sugar snap peas (buy the steam-in-bag for quick and easy prep)
Pineapple-Lime Salsa
1 t. vegetable oil
1 large clove garlic, minced
4 (4 oz) halibut steaks, about 3/4 inch thick
cooking spray
Lime wedges
Prepare Pineapple-lime Salsa, set aside (recipe follows)
combine oil and garlic; brush mixture over fish. Sprinkle fish with 1/4 teaspoon salt. Coat grill rack with cooking spray. Place fish on rack and grill, covered, over med-hot coals 5-6 minutes or until fish flakes easily with fork. Spoon salsa over fish. Serve with lime wedges, if desired.
Pineapple-Lime Salsa:
1/3 cup pineapple preserves
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons lime juice
1 tablespoon finely chopped jalepeno pepper
1 teaspoon dried mint flakes
1/8 teaspoon salt
1 (8 oz) can unsweetened pineapple tidbits, drained
Combine all ingredients, stir well. Serve chilled or at room temperature.
Wednesday: BBQ chicken breasts, baked beans, roasted potato wedges, marinated cucumbers and tomatoes
Marinated Cucumbers and Tomatoes:
Combine 2 cucumbers, thinly sliced, 4 tomatoes, sliced, and 1/2 cup Olive Oil Vinaigrette. Cover and chill. Sprinkle with freshly ground pepper, if desired.
Thursday: (Vegetarian) Fettuccine With Blue Cheese-Artichoke Sauce, Commercial french bread, Tossed Apple Salad
Fettuccine with Blue Cheese-Artichoke Sauce
1 9 oz package refrigerated fettuccine
cooking spray
1 (14 oz) can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 (10 oz) jar refrigerated light alfredo sauce
2 Tablespoons crumbled blue cheese
Cook pasta according to directions on package, omitting salt and fat. While pasta cooks, coat a large nonstick skillet with cooking spray; place over med heat until hot. Add artichokes and mushrooms; cook 3-4 minutes or utnil mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
Place drained pasta in a large bowl, Pour sauce over pasta, toss to combine. Sprinkle with Cheese.
Tossed Apple Salad
Combine 1/2 of a 10 oz package of romaine lettuce and 1 cup diced red delicious apple in a bowl. Drizzle with 1/3 cup fat free balsamic vinaigrette (try Newman's Own Light Balsamic Vinaigrette; it's not fat free but it's low fat, low calorie, low carb, and VERY tasty!)
Friday: Grilled Scallops and Tomatoes, Grilled Corn on the Cob, Spinach-Onion Salad
Grilled Scallops and Tomatoes
1 lb fresh sea scallops
20 cherry tomatoes
cooking spray
2 tablespoons teriyaki sauce
Place scallops and tomatoes alternately on 4 12 inch skewers. Brush with 1 tablespoon teriyaki sauce.
Coat grill rack with cooking spray; place on grill over med-high heat.Place kebabs on rack and grill uncovered 5 minutes. Turn kebabs, and brush with remaining sauce. Grill 10 more min or until scallops are opaque.
Grilled Corn on the Cob:
http://www.cooks.com/rec/view/0,1750,156185-246195,00.html
Spinach-Onion Salad:
Combine 1 (10 oz) package spinach with 1/2 purple onion, thinly sliced. Add 1/4 cup fat free red wine vinaigrette; toss.
Saturday: Pizza, Out to Eat, or Leftovers
Sunday, May 3, 2009
Dinner Diva Menu Week of 5/3
Experiencing a little kitchen burn-out this week. I don't know if it's cuz I got spoiled with my mom here, and going out way more often than I'm used to, or if it's because we had company two weekends in a row and I just need a break. Whatever the reason, this week I'm taking it easy. I'll still try one new recipe--that's always my goal, one new recipe per week, but the rest will be old simple standbys. The theme of the week is Quick and Easy, and tasty enough so I won't have to battle my children to get them to eat it.
Sunday--too late to post, but we had one of last week's recipes: Southwest Shrimp and Corn Chowder with a side of quesadillas. YUM!
Monday: Spaghetti with meat sauce, garlic bread, salad
vegetarian option: omit the meat or use those ground beef-like veggie crumbles
Tuesday, meal swap day, my turn to cook: grilled pork tenderloins, and, because they were so good, I'm doing the potato-stuffed peppers again, and steamed green beans
Wednesday: tacos (chicken or beef; make extra meat, and chop extra lettuce and tomatoes)
Thursday: baked orange roughy, steamed broccoli, pillsbury crescent rolls
Friday: supreme nachos (use the leftover taco meat from the other night and layer chips, meat, and cheese on a baking sheet. Bake at 350 for 5-10 min or until meat is hot and chees melts, then add a layer of lettuce, tomatoes, sour cream, black beans, salsa and guacamole, or to taste)
Saturday: pizza night
Sunday: I'm not cooking on Mother's Day, but for the dads out there who want to make it special, here's a whole day of menus for you:
Breakfast: blueberry pancakes, syrup, fresh orange juice, bacon, and grapes
Lunch: Green Salad with Apples and Maple-Walnut Dressing
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087059
Dinner: Here's two menus that will really wow her:
http://www.cookinglight.com/food/everyday-menus/go-all-out-00400000005723/
Sunday--too late to post, but we had one of last week's recipes: Southwest Shrimp and Corn Chowder with a side of quesadillas. YUM!
Monday: Spaghetti with meat sauce, garlic bread, salad
vegetarian option: omit the meat or use those ground beef-like veggie crumbles
Tuesday, meal swap day, my turn to cook: grilled pork tenderloins, and, because they were so good, I'm doing the potato-stuffed peppers again, and steamed green beans
Wednesday: tacos (chicken or beef; make extra meat, and chop extra lettuce and tomatoes)
Thursday: baked orange roughy, steamed broccoli, pillsbury crescent rolls
Friday: supreme nachos (use the leftover taco meat from the other night and layer chips, meat, and cheese on a baking sheet. Bake at 350 for 5-10 min or until meat is hot and chees melts, then add a layer of lettuce, tomatoes, sour cream, black beans, salsa and guacamole, or to taste)
Saturday: pizza night
Sunday: I'm not cooking on Mother's Day, but for the dads out there who want to make it special, here's a whole day of menus for you:
Breakfast: blueberry pancakes, syrup, fresh orange juice, bacon, and grapes
Lunch: Green Salad with Apples and Maple-Walnut Dressing
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087059
Dinner: Here's two menus that will really wow her:
http://www.cookinglight.com/food/everyday-menus/go-all-out-00400000005723/
Monday, April 20, 2009
Dinner Diva Menu Week of 4/26
I'm working ahead of myself because I'm both excited and nervous about the upcoming events. My mom is coming into town, my neice is turning 5, and I'm running my first 1/2 marathon. I have some ideas for meals for next week, and I want to jot them down before I forget or get too busy to menu plan at the end of the week.
Sunday: MARATHON DAY! I plan to be completely exhausted and exhilerated today, so I'm pulling something out of the freezer that I can time-bake. If your oven is fairly recent, it likely has this feature. You set it to come on at a certain time at a certain temperature, and go off at a certain time. This is a good way to avoid the dinner time rush, as you can set it in the morning. It works great for frozen casseroles and baked potatoes! Check your manual for how to set it. Can't find your manual? Google it. Many manuals are now posted online.
Monday: Southwest Shrimp and Corn Chowder, quesadillas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886389
Vegetarian version: Use vegetable broth instead of chicken broth and replace the shrimp with tofu, or skip it altogether.
Tuesday: grilled steak, potato-stuffed grilled bell peppers, caesar salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1056988
Wednesday: grilled pork chops, roasted applesauce, corn bread, roasted asparagus
(Buy thick cuts of boneless pork chops for best grilling results. I like the ones from Sam's Club.)
http://heart-healthy-cooking.suite101.com/article.cfm/chunky_applesauce
Corn Bread:
1 1/4 cups flour
3/4 cup white corn meal (I use quaker)
1/4 cup sugar
2 t. baking powder
combine above ingredients, then add:
1 cup skim milk
1/4 cup veg. oil
1 beaten egg
mixing just until dry ingredients are moistened.
Oven to 400. Grease 8 or 9 inch pan (I use an iron skillet). add batter to greased pan and bake for 20-25 minutes or until wooden pick inserted in center comes out clean. Serve warm. 9 servings.
Roasted Asparagus:
Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 lb trimmed asparagus on a jelly roll pan coated with cooking spray; toss gently. Bake at 400 for 10 minutes or until asp. is crisp-tender. Place asparagus in large bowl, toss with 1 T. butter and 1 T. fresh chives.
Thursday: Taking a break today and taking mom out for dinner! serve leftovers if you don't want to go out.
Friday: Sniff. Mom left. Tonight we'll have our start-the-weekend alfresco meal: grilled burgers, broccoli slaw, potato chips
Vegetarian option: grilled portobello mushroom burgers
http://www.mayoclinic.com/health/healthy-recipes/NU00397
Try this recipe for homemade buns from the bread machine:
1 C. water
1 large egg
4 T. butter, cut into pieces
2 T. sugar
3 C. bread flour
1/4 C. nonfat milk (I use powdered buttermilk)
1 T. gluten
1 1/2 t. salt
2 1/4 t. bread machine yeast
Combine all ingredients in bread pan; set for dough and press start. When machine beeps at end of cycle, turn dough out onto a lightly floured surface. Divide dough into 8 equal portions. Shape each portion into a tight round and place on a parchment lined baking sheet. Flatten each round slightly with the palm of your hand. Cover loosely with plastic wrap and let rise for 30 minutes. Preheat oven to 375. Brush rolls with an egg glaze made from 1 egg yolk beaten with 1 T. water. Sprinkle with sesame seeds. Bake 15-22 minutes, until lightly browned.
Saturday: leftovers or pizza
Sunday: MARATHON DAY! I plan to be completely exhausted and exhilerated today, so I'm pulling something out of the freezer that I can time-bake. If your oven is fairly recent, it likely has this feature. You set it to come on at a certain time at a certain temperature, and go off at a certain time. This is a good way to avoid the dinner time rush, as you can set it in the morning. It works great for frozen casseroles and baked potatoes! Check your manual for how to set it. Can't find your manual? Google it. Many manuals are now posted online.
I've had a request for more vegetarian options. I have to confess this is not my forte', but I will try to start including at least one vegetarian meal or some versatile meals that could swing either way.
Monday: Southwest Shrimp and Corn Chowder, quesadillas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886389
Vegetarian version: Use vegetable broth instead of chicken broth and replace the shrimp with tofu, or skip it altogether.
Tuesday: grilled steak, potato-stuffed grilled bell peppers, caesar salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1056988
Wednesday: grilled pork chops, roasted applesauce, corn bread, roasted asparagus
(Buy thick cuts of boneless pork chops for best grilling results. I like the ones from Sam's Club.)
http://heart-healthy-cooking.suite101.com/article.cfm/chunky_applesauce
Corn Bread:
1 1/4 cups flour
3/4 cup white corn meal (I use quaker)
1/4 cup sugar
2 t. baking powder
combine above ingredients, then add:
1 cup skim milk
1/4 cup veg. oil
1 beaten egg
mixing just until dry ingredients are moistened.
Oven to 400. Grease 8 or 9 inch pan (I use an iron skillet). add batter to greased pan and bake for 20-25 minutes or until wooden pick inserted in center comes out clean. Serve warm. 9 servings.
Roasted Asparagus:
Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 lb trimmed asparagus on a jelly roll pan coated with cooking spray; toss gently. Bake at 400 for 10 minutes or until asp. is crisp-tender. Place asparagus in large bowl, toss with 1 T. butter and 1 T. fresh chives.
Thursday: Taking a break today and taking mom out for dinner! serve leftovers if you don't want to go out.
Friday: Sniff. Mom left. Tonight we'll have our start-the-weekend alfresco meal: grilled burgers, broccoli slaw, potato chips
Vegetarian option: grilled portobello mushroom burgers
http://www.mayoclinic.com/health/healthy-recipes/NU00397
Try this recipe for homemade buns from the bread machine:
1 C. water
1 large egg
4 T. butter, cut into pieces
2 T. sugar
3 C. bread flour
1/4 C. nonfat milk (I use powdered buttermilk)
1 T. gluten
1 1/2 t. salt
2 1/4 t. bread machine yeast
Combine all ingredients in bread pan; set for dough and press start. When machine beeps at end of cycle, turn dough out onto a lightly floured surface. Divide dough into 8 equal portions. Shape each portion into a tight round and place on a parchment lined baking sheet. Flatten each round slightly with the palm of your hand. Cover loosely with plastic wrap and let rise for 30 minutes. Preheat oven to 375. Brush rolls with an egg glaze made from 1 egg yolk beaten with 1 T. water. Sprinkle with sesame seeds. Bake 15-22 minutes, until lightly browned.
Saturday: leftovers or pizza
Friday, April 17, 2009
Dinner Diva Menu Week of 4/19
With tax day (and half of April) behind us, it's time to start thinking about outdoor cooking and springtime meals. In Oklahoma, now is the best time to grill out, because the weather is nice enough and the flies haven't yet found us. Sooner than later, the flies will be out in swarms, making it less fun to eat outside (but we still will!)
Sunday: Pulled a lasagna out of the freezer today, made fresh bread and a yummy romaine salad.
Monday (meal swap night, my turn to cook): meatloaf, roasted potato wedges, raw veggies and dip (carrots, bell peppers, mushrooms, celery)
*note: make your fruit salsa tonight to get a head start on tomorrow's meal*
Roasted Potato Wedges:
cut several potatoes into wedges (I use about 1.5 potatoes per person). Put wedges in large ziptop bag with 1/3 cup vegetable oil, 2 teaspoons salt and 1 teaspoon pepper. Zip bag, and toss to coat. Arrange wedges on baking sheet in single layer. Try not to crowd them. Bake at 400 for about an hour, stirring every 15 minutes or so. Serve with ketchup.
Tuesday: grilled salmon fillets with fruit salsa, tortilla chips
4 skinless Salmon fillets
salt and pepper
1 cup fruit salsa (recipe follows, or use commercial)
Vegetable oil to coat
Preparation
Preheat the grill over medium-high heat for direct cooking.
Coat the grill with oil and coat the fish with oil. Season the fish with salt and pepper. Place the fillets at a 45° angle on the grill grates. Do not fiddle with the fish. After two minutes or when the fish will release from the grill easily, turn the fish, on the same side 45° exactly the opposite way. This will create those professional looking grill marks. Cook for 3 to 5 minutes on the first side and 3 to 5 minutes on the other side for medium doneness.
Fruit Salsa
1 can crushed pineapple, undrained
1 banana, chopped
1/2 c. diced kiwi
1/4 c. diced red bell pepper
1 small jalepeno pepper, minced
1 T. lime juice
2 green onions, minced
2 T. fresh cilantro, minced
Mix all ingredients; chill several hours or overnight.
Wednesday: Chicken, Cashew and Red Pepper Stir Fry, white rice, commercial egg rolls, if desired
Sunday: Pulled a lasagna out of the freezer today, made fresh bread and a yummy romaine salad.
Monday (meal swap night, my turn to cook): meatloaf, roasted potato wedges, raw veggies and dip (carrots, bell peppers, mushrooms, celery)
*note: make your fruit salsa tonight to get a head start on tomorrow's meal*
Roasted Potato Wedges:
cut several potatoes into wedges (I use about 1.5 potatoes per person). Put wedges in large ziptop bag with 1/3 cup vegetable oil, 2 teaspoons salt and 1 teaspoon pepper. Zip bag, and toss to coat. Arrange wedges on baking sheet in single layer. Try not to crowd them. Bake at 400 for about an hour, stirring every 15 minutes or so. Serve with ketchup.
Tuesday: grilled salmon fillets with fruit salsa, tortilla chips
4 skinless Salmon fillets
salt and pepper
1 cup fruit salsa (recipe follows, or use commercial)
Vegetable oil to coat
Preparation
Preheat the grill over medium-high heat for direct cooking.
Coat the grill with oil and coat the fish with oil. Season the fish with salt and pepper. Place the fillets at a 45° angle on the grill grates. Do not fiddle with the fish. After two minutes or when the fish will release from the grill easily, turn the fish, on the same side 45° exactly the opposite way. This will create those professional looking grill marks. Cook for 3 to 5 minutes on the first side and 3 to 5 minutes on the other side for medium doneness.
Fruit Salsa
1 can crushed pineapple, undrained
1 banana, chopped
1/2 c. diced kiwi
1/4 c. diced red bell pepper
1 small jalepeno pepper, minced
1 T. lime juice
2 green onions, minced
2 T. fresh cilantro, minced
Mix all ingredients; chill several hours or overnight.
Wednesday: Chicken, Cashew and Red Pepper Stir Fry, white rice, commercial egg rolls, if desired
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886437
Thursday: Meal Swap Day, Jen's turn to cook (A good night for leftovers if you're not swapping.)
Friday: grilled teriyaki pork tenderloin, grilled pineapple, crusty french bread
I like to buy the pork tenderloin already marinated in teriyaki. Then there is no prep except for heating up the grill. Grill it whole, turning occasionally, until it reaches an internal temperature of 155-160 degrees farenheit. To serve, slice into half inch slices, and fan them out on a plate (alternate with the grilled pineapple slices for a more dramatic presentation).
To grill a pineapple, I buy a fresh ripe pineapple (you can tell it's ripe by smelling the bottom stem--if it smells like a pineapple, it's fresh. If it has no smell or smells fermented it's best to leave that one alone. Another technique is to pull the green leaves out. If they come out easily, that is a sign of ripeness.) Cut off the top and the bottom of the pineapple. Then stand it up on one of the cut ends, and slice off the peel in strips. Then lay the peeled pineapple flat, and cut into slices, about 1/2 inch thick. (I do not remove the core. Pineapple cores are edible, and the grilling process usually softens them to a paletable texture.) You can marinate your pineapple slices if you wish (a nice bottled teriyaki marinade would be good), but I usually let the fruit speak for itself, especially since the meat will be flavored. Coat the grill rack with cooking spray, and cook the pineapple directly on the grill rack about 3 minutes per side.
Eat this meal outside if you can!
Hint: make the leftovers into sandwiches (grilled pork slice topped with a grilled pineapple slice on the leftover french bread. Some sprouts to top it off.
Saturday: this is my (other) night off. So it's out to dinner or pizza tonight.
Friday, April 10, 2009
Dinner Diva Menu Week of 4/13
My cupcakes are in the oven, and the house smells SO good! I'm going to let go of my control issues (ok, maybe not let go, but I'll try to loosen up a little) and let the kids decorate the cupcakes. (AAAAH!) As tempted as I am to make some cute fondant bunnies or chocolate easter basket toppers, I'm going to give myself a break and give them something fun to do. They won't be perfect, but they WILL be tasty!!!!
Monday (Meal Swap Day, my turn to cook): Stuffed Grilled Chicken Breasts, Grilled Vegetables with Balsamic Vinaigrette, grilled garlic bread
http://www.great-chicago-italian-recipes.com/grilled_stuffed_chicken_breasts.html
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222862
(I cut these smaller and grill them in a grill basket. A foil packet would work too.)
Grilled garlic bread: to grill bread, I put a little butter or cooking spray on each side, some crushed fresh garlic or garlic powder, and stick it right on the grill rack (coat the rack with cooking spray too). It just takes a minute or two--watch it closely; it will brown (and blacken) quickly. Then flip it over and do the same for the second side. I usually do the bread after the other foods are done, since it's so quick.
If this is too much "grilled" in one meal (never too much in my opinion), serve homemade cornbread or storebought sourdough bread instead.
Tuesday: orange roughy, sauteed zucchini, commercial rice pilaf (such as Uncle Ben's or Near East)
(This orange roughy recipe is from the Eating For Life cookbook. If you prefer, sprinkle your fish with lemon-pepper seasoning and a little dried basil, then grill on an indoor grill such as a George Foreman, or in foil packets on your outdoor grill)
1/4 cup breadcrumbs
1 teaspoon italian seasoning
1/4 cup parmesan cheese
1 egg white
4 orange roughy fillets, thawed
Preheat oven to 400. Lightly coat a cooking sheet with cooking spray. Mix breadcrumbs, italian seasoning, and parmesan cheese in shallow dish. Beat egg white until slightly foamy.
Lightly brush both sides of each filet with egg white, then dredge in breadcrumb mixture. Arrange fillets on baking sheet. Sprinkle with dried parsley, if desired. Bake 20 minutes or until fish is opaque throughout.
Wednesday: chicken and cheese quesadillas, mexican rice (commercial boxed)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222423
Thursday: Meal Swap Day, Jen's turn to cook.
Friday: Beef and Peapod Stir Fry, steamed white or brown rice, cream cheese wontons
http://www.yumyum.com/recipe.htm?ID=7582
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=45520
Saturday: (guess what!) Pizza/Family Fun night
Monday (Meal Swap Day, my turn to cook): Stuffed Grilled Chicken Breasts, Grilled Vegetables with Balsamic Vinaigrette, grilled garlic bread
http://www.great-chicago-italian-recipes.com/grilled_stuffed_chicken_breasts.html
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222862
(I cut these smaller and grill them in a grill basket. A foil packet would work too.)
Grilled garlic bread: to grill bread, I put a little butter or cooking spray on each side, some crushed fresh garlic or garlic powder, and stick it right on the grill rack (coat the rack with cooking spray too). It just takes a minute or two--watch it closely; it will brown (and blacken) quickly. Then flip it over and do the same for the second side. I usually do the bread after the other foods are done, since it's so quick.
If this is too much "grilled" in one meal (never too much in my opinion), serve homemade cornbread or storebought sourdough bread instead.
Tuesday: orange roughy, sauteed zucchini, commercial rice pilaf (such as Uncle Ben's or Near East)
(This orange roughy recipe is from the Eating For Life cookbook. If you prefer, sprinkle your fish with lemon-pepper seasoning and a little dried basil, then grill on an indoor grill such as a George Foreman, or in foil packets on your outdoor grill)
1/4 cup breadcrumbs
1 teaspoon italian seasoning
1/4 cup parmesan cheese
1 egg white
4 orange roughy fillets, thawed
Preheat oven to 400. Lightly coat a cooking sheet with cooking spray. Mix breadcrumbs, italian seasoning, and parmesan cheese in shallow dish. Beat egg white until slightly foamy.
Lightly brush both sides of each filet with egg white, then dredge in breadcrumb mixture. Arrange fillets on baking sheet. Sprinkle with dried parsley, if desired. Bake 20 minutes or until fish is opaque throughout.
Wednesday: chicken and cheese quesadillas, mexican rice (commercial boxed)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222423
Thursday: Meal Swap Day, Jen's turn to cook.
Friday: Beef and Peapod Stir Fry, steamed white or brown rice, cream cheese wontons
http://www.yumyum.com/recipe.htm?ID=7582
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=45520
Saturday: (guess what!) Pizza/Family Fun night
Thursday, April 2, 2009
Dinner Diva Menu Week of 4/5
One more week until Easter! I'm including our Easter menu, as well as links to other Easter menus, in this week's post. We will be having my brother and his family over for a small celebration. My brother's been deployed for 3 months, so it will be nice to have him back for such a special holiday.
Sunday 4/5: A family favorite: grilled boneless skinless pork chops, homemade roasted applesauce, steamed edamame (look for the thick cut BLSL chops for the best flavor off the grill. The thin ones tend to dry out too quickly.) The applesauce is easier to make than it sounds, and super tasty and, bonus! HEALTHY!
http://heart-healthy-cooking.suite101.com/article.cfm/chunky_applesauce
Monday (Meal Swap night, my turn to cook): Sweet Orange Salmon, fresh orange slices, spinach salad, garlic mashed potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054902
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1176240 (try this with fat-free raspberry vinaigrette instead of the red wine vinaigrette)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223525
Tuesday: Grilled Chicken Kabobs, steamed brown rice, buttermilk biscuits (try from scratch, or buy frozen)
Chicken Kabobs:
1/4 cup balsamic vinaigrette
1 tablespoons olive oil
2 tablespoon honey (If you first measure the olive oil with the measuring spoon, then use the same spoon to measure the honey, the honey will slide right off the spoon.)
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 cloves garlic, minced (or 4 teaspoons bottled minced garlic)
4 boneless, skinless chicken breasts, each cut into 1 1/2 inch chunks (hint, it's easier to cut chicken if it is partially frozen)
1 red bell pepper, cut into 1 1/2 inch pieces
1 zucchini, sliced 1/2 inch thick
1 purple onion, in wedges
whole mushrooms, either cremini, baby bella, or regular
Mix first 6 ingredients (vinegar through garlic) in a bowl. Add cut up chicken and vegetables and refrigerate at least 4 hours or overnight.
When done marinating, thread chicken and vegetables on skewers in attractive pattern (discard remaining marinade) and grill on medium heat 10 minutes or until done, turning frequently.
Note: The first 6 ingredients make a gorgeous balsamic vinaigrette--use it to marinate vegetables, meats (really good with steak), or use it to flavor a salad. YUM!
Wednesday: Grilled marinated steak, steamed asparagus, baked potatoes OR baked sweet potatoes
Budget minded: marinate an inexpensive, lean sirloin steak in a bottled italian dressing, fat free or light is ok, for several hours or overnight. Grill to desired doneness, then slice thinly against the grain for an elegant presentation. It looks so pretty on a platter with the bright green asparagus and the bright white (or orange, depending on your preference) of the potato.
Thursday: Meal Swap Night, Jen's turn to cook. (Serve leftovers tonight, or, hey, go out! if you're not in a meal swap.)
Friday: Chicken with Orzo and Asiago, commercial bagged salad, commercial garlic bread (try pepperidge farm if your grocery store doesn't have ready-to-bake garlic bread)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223239
Saturday: take a night off tonight and order pizza, or, serve leftovers. Tomorrow is a big cooking day!
Easter Sunday: We're having grilled cornish game hens, steamed green beans, egg bread braid, and, of course, deviled eggs! For dessert, Cherry-Almond Angel Roll from Pampered Chef.
To grill the hens, rinse and pat dry. Place in a foil roasting pan coated with cooking spray. Lightly sprinkle inside and out with kosher salt and black pepper. Place, uncovered, on preheated grill over med-low heat (indirect heat works best, so if you have a three burner grill, turn the outer two on to medium low, and leave the middle one off.) Close the grill. These take about 15 minutes per pound. Check on them occasionally. The skin will turn golden brown and crisp, while the inner meat will be flavorful, tender, and juicy. This is a very simple way to have an elegant meal without a lot of effort.
Here is the recipe I'll be using for the bread (I'll make the dough in the breadmaker and braid it and bake it in the oven):
3/4 cup water
2 large eggs
1 tablespoon honey
3 tablespoons vegetabel oil
3 cups bread flour
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
2 1/4 bread machine yeast
1 egg white beaten with 1 tablespoon water
1 tablespoon sesame or poppy seeds for sprinkling
Place all ingredients (except egg white glaze and seeds) in machine according to the manufacturer's instructions. Set for dough. Press start.
Line a baking sheet with parchment paper. When machine finishes its cycle, turn dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Roll each portion into a fat cylinder, 12 inches long, tapered at each end. Braid the ropes together, beginning in the center for a more even shape.
Cover dough shape loosely with plastic wrap. Let rise at room temperature 45 min or until almost doubled in bulk. twenty min before baking, preheat the oven to 350.
beat egg white and water with fork until foamy. Using a pastry brush, brush the top of the loaf and sprinkle with the seeds of your choice.
Bake 35-45 minutes, or until loaf is deep golden brown and loaf sounds hollow when tapped. Cool to room temp before slicing.
Dessert: http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=80014
Other Easter Menu ideas:
http://www.myrecipes.com/recipes/easter
http://www.bhg.com/holidays/easter/recipes/our-best-easter-menus/
http://www.rachaelray.com/sets.php?id=25
http://www.marthastewart.com/photogallery/best-easter-recipes
Sunday 4/5: A family favorite: grilled boneless skinless pork chops, homemade roasted applesauce, steamed edamame (look for the thick cut BLSL chops for the best flavor off the grill. The thin ones tend to dry out too quickly.) The applesauce is easier to make than it sounds, and super tasty and, bonus! HEALTHY!
http://heart-healthy-cooking.suite101.com/article.cfm/chunky_applesauce
Monday (Meal Swap night, my turn to cook): Sweet Orange Salmon, fresh orange slices, spinach salad, garlic mashed potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054902
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1176240 (try this with fat-free raspberry vinaigrette instead of the red wine vinaigrette)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223525
Tuesday: Grilled Chicken Kabobs, steamed brown rice, buttermilk biscuits (try from scratch, or buy frozen)
Chicken Kabobs:
1/4 cup balsamic vinaigrette
1 tablespoons olive oil
2 tablespoon honey (If you first measure the olive oil with the measuring spoon, then use the same spoon to measure the honey, the honey will slide right off the spoon.)
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 cloves garlic, minced (or 4 teaspoons bottled minced garlic)
4 boneless, skinless chicken breasts, each cut into 1 1/2 inch chunks (hint, it's easier to cut chicken if it is partially frozen)
1 red bell pepper, cut into 1 1/2 inch pieces
1 zucchini, sliced 1/2 inch thick
1 purple onion, in wedges
whole mushrooms, either cremini, baby bella, or regular
Mix first 6 ingredients (vinegar through garlic) in a bowl. Add cut up chicken and vegetables and refrigerate at least 4 hours or overnight.
When done marinating, thread chicken and vegetables on skewers in attractive pattern (discard remaining marinade) and grill on medium heat 10 minutes or until done, turning frequently.
Note: The first 6 ingredients make a gorgeous balsamic vinaigrette--use it to marinate vegetables, meats (really good with steak), or use it to flavor a salad. YUM!
Wednesday: Grilled marinated steak, steamed asparagus, baked potatoes OR baked sweet potatoes
Budget minded: marinate an inexpensive, lean sirloin steak in a bottled italian dressing, fat free or light is ok, for several hours or overnight. Grill to desired doneness, then slice thinly against the grain for an elegant presentation. It looks so pretty on a platter with the bright green asparagus and the bright white (or orange, depending on your preference) of the potato.
Thursday: Meal Swap Night, Jen's turn to cook. (Serve leftovers tonight, or, hey, go out! if you're not in a meal swap.)
Friday: Chicken with Orzo and Asiago, commercial bagged salad, commercial garlic bread (try pepperidge farm if your grocery store doesn't have ready-to-bake garlic bread)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223239
Saturday: take a night off tonight and order pizza, or, serve leftovers. Tomorrow is a big cooking day!
Easter Sunday: We're having grilled cornish game hens, steamed green beans, egg bread braid, and, of course, deviled eggs! For dessert, Cherry-Almond Angel Roll from Pampered Chef.
To grill the hens, rinse and pat dry. Place in a foil roasting pan coated with cooking spray. Lightly sprinkle inside and out with kosher salt and black pepper. Place, uncovered, on preheated grill over med-low heat (indirect heat works best, so if you have a three burner grill, turn the outer two on to medium low, and leave the middle one off.) Close the grill. These take about 15 minutes per pound. Check on them occasionally. The skin will turn golden brown and crisp, while the inner meat will be flavorful, tender, and juicy. This is a very simple way to have an elegant meal without a lot of effort.
Here is the recipe I'll be using for the bread (I'll make the dough in the breadmaker and braid it and bake it in the oven):
3/4 cup water
2 large eggs
1 tablespoon honey
3 tablespoons vegetabel oil
3 cups bread flour
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
2 1/4 bread machine yeast
1 egg white beaten with 1 tablespoon water
1 tablespoon sesame or poppy seeds for sprinkling
Place all ingredients (except egg white glaze and seeds) in machine according to the manufacturer's instructions. Set for dough. Press start.
Line a baking sheet with parchment paper. When machine finishes its cycle, turn dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Roll each portion into a fat cylinder, 12 inches long, tapered at each end. Braid the ropes together, beginning in the center for a more even shape.
Cover dough shape loosely with plastic wrap. Let rise at room temperature 45 min or until almost doubled in bulk. twenty min before baking, preheat the oven to 350.
beat egg white and water with fork until foamy. Using a pastry brush, brush the top of the loaf and sprinkle with the seeds of your choice.
Bake 35-45 minutes, or until loaf is deep golden brown and loaf sounds hollow when tapped. Cool to room temp before slicing.
Dessert: http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=80014
Other Easter Menu ideas:
http://www.myrecipes.com/recipes/easter
http://www.bhg.com/holidays/easter/recipes/our-best-easter-menus/
http://www.rachaelray.com/sets.php?id=25
http://www.marthastewart.com/photogallery/best-easter-recipes
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