We're vacationing this week in the gorgeous town of Estes Park, Colorado. While we're enjoying the snow, the views, and the crisp, clean air, I don't plan on doing much cooking. But, I can offer some suggestions for a week's worth of meals:
Sunday: Nachos Grande
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640251
Monday: Italian Vegetable Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222962
(Feel free to substitute your choice of actual meat for the tofu, or go for it! I'm sure it will be good. Try ground bison or ground chicken for a change.)
Tuesday: Thai Beef Rolls, sauteed Zucchini
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197243
Wednesday: Chicken and Broccoli Pockets
http://www.cooks.com/rec/view/0,1739,152178-230192,00.html
Thursday: Grilled Orange Roughy, commercial rice pilaf (such as Uncle Bens), commercial sweet potato fries (from the freezer)
Friday: BBQ chicken breasts, corn muffins, broccoli cole slaw (bagged, from the produce section)
Cornbread - from Quaker Corn Meal box
1 1/4 cups flour
3/4 cup corn meal (fine polenta) (I use white corn meal, and the bread is fantastic..not dry and crumbly, but moist and sweet...top it with pure maple syrup or honey for extra sweetness)
1/4 cup sugar
2 t baking powder
1/2 t salt (optional)
1 cup skim milk
1/4 cup oil
2 egg whites or 1 egg, beaten Heat oven to 400F. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm. 9 servings.
Saturday: Take-Out, Pizza, Out to Eat, or leftovers
Sunday, February 8, 2009
Sunday, February 1, 2009
Dinner Diva Menu Week of 2/1
Sunday: Meatloaf, baked sweet potatoes, steamed green beans
Monday: deep dish pizza, salad
Tuesday: Tomato-Cheese Ravioli Soup, whole grain crackers
1 can italian style stewed tomatoes
1 (14 oz) can chicken or vegetable broth
1 teaspoon dried italian seasoning
1 9 oz package any flavor tortellini or mini ravioli (such as bertolli)
2 small zucchini, cut into bite sized chunks
freshly ground pepper
Combine first three ingredients in saucepan and bring to a boil. Add pasta and zucchini, and boil for 8 minutes or until pasta and zucchini are tender. Sprinkle with fresh ground pepper, if desired.
I also like to sprinkle freshly grated parmesan cheese over the soup sometimes. Very easy recipe, very tasty!
Wednesday: meal swap day, jen's turn to cook (or leftovers or go out to eat)
Thursday: shrimp scampi over linguine, salad, garlic toast
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549789
Friday: Pork and Snow Peas Fried Rice
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223608
Saturday: "The Works" Stuffed Potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222115
Monday: deep dish pizza, salad
Tuesday: Tomato-Cheese Ravioli Soup, whole grain crackers
1 can italian style stewed tomatoes
1 (14 oz) can chicken or vegetable broth
1 teaspoon dried italian seasoning
1 9 oz package any flavor tortellini or mini ravioli (such as bertolli)
2 small zucchini, cut into bite sized chunks
freshly ground pepper
Combine first three ingredients in saucepan and bring to a boil. Add pasta and zucchini, and boil for 8 minutes or until pasta and zucchini are tender. Sprinkle with fresh ground pepper, if desired.
I also like to sprinkle freshly grated parmesan cheese over the soup sometimes. Very easy recipe, very tasty!
Wednesday: meal swap day, jen's turn to cook (or leftovers or go out to eat)
Thursday: shrimp scampi over linguine, salad, garlic toast
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549789
Friday: Pork and Snow Peas Fried Rice
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223608
Saturday: "The Works" Stuffed Potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222115
Friday, January 23, 2009
Dinner Diva Menu Week of 1/25
Sunday: Grilled ham and cheese sandwiches, Creamy Broccoli Soup
A new twist on grilled ham and cheese:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=571884
SO GOOD!!!!!
Creamy Broccoli Soup
Ingredients
14 ounce package frozen broccoli florets (about 5 cups)
1 small onion, chopped (about 1 cup)
3 cups chicken broth (vegetable broth can be substituted)
1 teaspoon dried parsley flakes
3/4 cup fat free half and half
1/2 cup 2% milk
1 Tbsp. cornstarch
1 1/2 Tsp. salt
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1 cup small fresh broccoli florets
1 Tbsp. lemon juice
Directions
Place frozen broccoli, onion, chicken broth, and parsley in a saucepan. Bring to a boil. Cover tightly and simmer for 45 minutes. Remove from heat and uncover. Stir together half and half, milk, and cornstarch until smooth. Set aside. Puree hot cooked mixture in blender, in batches, until smooth. (My husband, who recognizes that the purchase of kitchen gadgets for me returns in yummy food for him, bought me an immersion blender for Christmas. I plan to use it in place of the blender in this recipe.) Return to pan. Stir in half and half mixture, salt, cayenne pepper, garlic powder, broccoli florets, and lemon juice. Bring up to a simmer, cover, and cook for 15 minutes. Taste and correct seasonings, if necessary, and serve.
Nutrition Info
Calories: 85; Fat: 1.5g; Saturated Fat: 1.0g; Protein: 2g; Carbohydrates: 16g; Fiber: 2g; Cholesterol: 3Mg; Sodium: 1112Mg
Monday: Meal Swap Day, my turn to cook: 4 cheese Stuffed Shells with Smoky Marinara, salad, homemade french bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=428921
Note: this recipe makes 2 casseroles. One to eat now and one to freeze for later.
Tuesday: sweet orange salmon, orange wedges, steamed edamame, red potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054902
Wednesday: Meal Swap Day, Jen's turn to cook (note, eat leftovers tonight if you're not in a meal swap)
Thursday: Sloppy Joes, steamed mixed veggies, commercial french fries (such as Ore Rida)
try this sloppy joe recipe from Deceptively Delicious (psst: it has veggies in it, but noone needs to know):
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=430485
Friday: Sesame Shrimp, rice, commercial egg rolls
http://allrecipes.com/Recipe/Sesame-Shrimp/Detail.aspx
Saturday: Pizza night!
A new twist on grilled ham and cheese:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=571884
SO GOOD!!!!!
Creamy Broccoli Soup
Ingredients
14 ounce package frozen broccoli florets (about 5 cups)
1 small onion, chopped (about 1 cup)
3 cups chicken broth (vegetable broth can be substituted)
1 teaspoon dried parsley flakes
3/4 cup fat free half and half
1/2 cup 2% milk
1 Tbsp. cornstarch
1 1/2 Tsp. salt
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1 cup small fresh broccoli florets
1 Tbsp. lemon juice
Directions
Place frozen broccoli, onion, chicken broth, and parsley in a saucepan. Bring to a boil. Cover tightly and simmer for 45 minutes. Remove from heat and uncover. Stir together half and half, milk, and cornstarch until smooth. Set aside. Puree hot cooked mixture in blender, in batches, until smooth. (My husband, who recognizes that the purchase of kitchen gadgets for me returns in yummy food for him, bought me an immersion blender for Christmas. I plan to use it in place of the blender in this recipe.) Return to pan. Stir in half and half mixture, salt, cayenne pepper, garlic powder, broccoli florets, and lemon juice. Bring up to a simmer, cover, and cook for 15 minutes. Taste and correct seasonings, if necessary, and serve.
Nutrition Info
Calories: 85; Fat: 1.5g; Saturated Fat: 1.0g; Protein: 2g; Carbohydrates: 16g; Fiber: 2g; Cholesterol: 3Mg; Sodium: 1112Mg
Monday: Meal Swap Day, my turn to cook: 4 cheese Stuffed Shells with Smoky Marinara, salad, homemade french bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=428921
Note: this recipe makes 2 casseroles. One to eat now and one to freeze for later.
Tuesday: sweet orange salmon, orange wedges, steamed edamame, red potatoes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054902
Wednesday: Meal Swap Day, Jen's turn to cook (note, eat leftovers tonight if you're not in a meal swap)
Thursday: Sloppy Joes, steamed mixed veggies, commercial french fries (such as Ore Rida)
try this sloppy joe recipe from Deceptively Delicious (psst: it has veggies in it, but noone needs to know):
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=430485
Friday: Sesame Shrimp, rice, commercial egg rolls
http://allrecipes.com/Recipe/Sesame-Shrimp/Detail.aspx
Saturday: Pizza night!
Sunday, January 11, 2009
Dinner Diva Menu Week of 1/11
Monday: Chicken Pot Pie (meal swap day, my turn to cook)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1870831
Tuesday: BBQ Meatloaf, steamed broccoli, baked potatoes (make extra for another meal)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1160599
Wednesday: Meal Swap Day (Jen's turn to cook); if you're not lucky enough to participate in a meal swap, serve meatloaf sandwiches tonight with leftover meatloaf, steamed edamame, and tater skins (using leftover baked potatoes)
Thursday: grilled steak, baked sweet potatoes, sauteed zucchini
Friday: grilled salmon, mixed greens salad, wheat pilaf
Saturday: Pizza or eat out!
Sunday: Taco Soup
http://www.foodnetwork.com/recipes/emeril-live/tex-mex-chicken-taco-soup-recipe/index.html
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1870831
Tuesday: BBQ Meatloaf, steamed broccoli, baked potatoes (make extra for another meal)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1160599
Wednesday: Meal Swap Day (Jen's turn to cook); if you're not lucky enough to participate in a meal swap, serve meatloaf sandwiches tonight with leftover meatloaf, steamed edamame, and tater skins (using leftover baked potatoes)
Thursday: grilled steak, baked sweet potatoes, sauteed zucchini
Friday: grilled salmon, mixed greens salad, wheat pilaf
Saturday: Pizza or eat out!
Sunday: Taco Soup
http://www.foodnetwork.com/recipes/emeril-live/tex-mex-chicken-taco-soup-recipe/index.html
Saturday, January 3, 2009
Dinner Diva Menu Week of 1/3
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
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
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
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