Well 2010 is flying by. Guess it makes sense that it wouldn't be any different than 2009 or any previous year. Dishes in green are vegetarian.
Sunday: Grilled Steaks, Roasted Asparagus with Parmesan, Herbed Basmati Rice
I love grilled steak. Easily my favorite entree. While I normally make it with steamed green beans and baked sweet potatoes, the asparagus looked yummy and I'm trying the rice for the first time. I'm trying to branch out into new flavors.
Herbed Basmati Rice
Roasted Asparagus with Parmesan
1 lb fresh asparagus
2 T. olive oil
sea salt, freshly ground pepper
grated parmesan cheese
heat oven to 450. Trim asparagus, snapping off tough ends. Drizzle 1 T. olive oil over the center of a rimmed baking sheet; spread asparagus evenly in the pan, in a single layer. Drizzle with remaining olive oil; sprinkle with salt and pepper, to taste. Roast 5-8 minutes, to desired doneness. Transfer asparagus to serving dish. Sprinkle with parmesan cheese; serve immediately. 4 servings
Monday: Shrimp and Artichokes over Parmesan Grits, French Bread, Spinach Salad
This one is old by Cooking Light standards (1998) but new to us. Again, trying to break out of my comfort zone a little and try some things never before tried.
Shrimp and Artichokes over Parmesan Grits
Tuesday: Breakfast for Dinner: Pumpkin Waffles, fresh fruit, turkey bacon
Tuesdays and Thursdays are the nights I take it easy and make something firstly easy to make and secondly something I know I won't have to convince my kids to eat. They're pretty open to new foods most of the time (they kind of don't have a choice because I make new things all the time) but there are days I just want to know it will be easy.
Wednesday: Chicken Pot Pie
I'm eager to find a homemade chicken pot pie recipe that I like that is also lower in fat than a traditional pot pie. So far, I haven't found one, but I'll keep looking. I'm also largely unwilling to make the crust from scratch, and commercial substitutions hurt the overall fat content. This one is from Cooking Light, so it has potential already. I'm going to try baking and serving these in my new Au Gratin dishes.
Chicken Pot Pie
Thursday: Another easy day: LEFTOVERS!
Friday: Pasta Jambalaya, fresh fruit salad
Been craving Jambalaya (I always want to spell it Jumbalaya, because it's such a marvelous jumble of flavors), and the fresh fruit will be a nice contrast.
Original recipe calls for Penne pasta, but I like to make this with Orzo.
Pasta Jambalaya
2 quarts water
2 cups uncooked orzo pasta
cooking spray
1/2 cup diced onion
1/2 cup diced red bell pepper
1 garlic clove, minced
1 t. cajun seasoning
1 15 oz can black beans, rinsed and drained
1 10 oz can diced tomatoes and green chiles, undrained
3 oz smoked turkey sausage, halved lenthwise and thinly sliced
1/2 C. preshredded mex. blend cheese (reduced fat if you can find it)
Bring water to a boil. Add pasta; cook 5-7 min or until al dente. Drain and keep warm.
Heat large nonstick skillet coated with cooking spray over med-high heat. Add onion, bell pepper, and garlic; saute 5 min. Add cajun seasoning; saute' 1 min. Stir in beans, tomatoes, and sausage; bring to a boil. Reduce heat, simmer 10 min or until thickened. combine bean mixture and pasta in a large bowl, top with cheese. serve immediately. 8 1Cup servings
Saturday: pizza, games, movies...it's our family night
Friday, January 15, 2010
Wednesday, January 6, 2010
Dinner Diva Menu Week of 1/11
Sunday: Gouda-Stuffed Chicken with Apples, crusty french bread, spinach salad
Gouda-Stuffed Chicken with Apples
4 (4 oz) skinless boneless chicken breasts
3 oz smoked gouda, sliced thinly
2 T. flour
2 t. oil
1 cup chicken broth
1 c. apple cider
1 garlic clove, minced
1 T. honey
2 granny smith apples, peeled and cut into 12 wedges
Cut a horizontal slit in each chicken breast to form a pocket. Divide cheese evenly among pockets. Dredge chicken in flour.
Heat oil in large nonstick skillet over med-high heat. Add chicken; cook 7 min on each side or until done; remove from pan, keep warm
Add broth, cider, and garlic to pan; bring to a boil. Add honey and apples; cook 10 min or until apples are tender, stirring occasionally.
Spoon apples and sauce over chicken. Yeild: 4 servings
Monday (Vegetarian): Cavatappi With Spinach, Beans and Asiago Cheese, Commercial garlic bread or garlic cheese bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380
Tuesday: grilled tilapia, wheat pilaf (commercial, such as Near East), steamed broccoli
Wednesday: White Chicken Chili, Saltines, fruit salad
Ingredients:
1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp. olive oil
1 Jalapeno pepper, minced
4 ounce can chopped green chiles, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups chicken broth
2/3 cup cooked white kidney beans, rinsed and drained
8 ounces cooked chicken breast, cubed (about 2 cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions:
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeño, chiles, cumin, oregano, cayenne pepper, and salt, and saute another minute. Stir in chicken broth, beans, and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve.
Thursday: Chili-Stuffed Baked Potatoes
Use the leftover white chili from Wednesday, and ladle over pre-baked potatoes. Top with cilantro and shredded cheddar
Friday: Leftovers or Out to eat (we are going on an actual date!)
Saturday: Pizza night
Gouda-Stuffed Chicken with Apples
4 (4 oz) skinless boneless chicken breasts
3 oz smoked gouda, sliced thinly
2 T. flour
2 t. oil
1 cup chicken broth
1 c. apple cider
1 garlic clove, minced
1 T. honey
2 granny smith apples, peeled and cut into 12 wedges
Cut a horizontal slit in each chicken breast to form a pocket. Divide cheese evenly among pockets. Dredge chicken in flour.
Heat oil in large nonstick skillet over med-high heat. Add chicken; cook 7 min on each side or until done; remove from pan, keep warm
Add broth, cider, and garlic to pan; bring to a boil. Add honey and apples; cook 10 min or until apples are tender, stirring occasionally.
Spoon apples and sauce over chicken. Yeild: 4 servings
Monday (Vegetarian): Cavatappi With Spinach, Beans and Asiago Cheese, Commercial garlic bread or garlic cheese bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380
Tuesday: grilled tilapia, wheat pilaf (commercial, such as Near East), steamed broccoli
Wednesday: White Chicken Chili, Saltines, fruit salad
Ingredients:
1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp. olive oil
1 Jalapeno pepper, minced
4 ounce can chopped green chiles, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups chicken broth
2/3 cup cooked white kidney beans, rinsed and drained
8 ounces cooked chicken breast, cubed (about 2 cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions:
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeño, chiles, cumin, oregano, cayenne pepper, and salt, and saute another minute. Stir in chicken broth, beans, and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve.
Thursday: Chili-Stuffed Baked Potatoes
Use the leftover white chili from Wednesday, and ladle over pre-baked potatoes. Top with cilantro and shredded cheddar
Friday: Leftovers or Out to eat (we are going on an actual date!)
Saturday: Pizza night
Tuesday, December 29, 2009
Dinner Diva Menu Week of 1/3
Happy New Year!
Sunday: (Vegetarian) Mexian Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949713
Monday: Chicken Fried Rice
2 T. olive oil, divided
6 oz boneless skinless chicken breast, cut into 1 inch pieces
3 T. soy sauce, divided
4 eggs, lightly beaten
1 T. dark sesame oil
1/4 cup thinly sliced green onions
1 garlic clove, minced
2 C. cooked rice
1 1/2 cups matchstick carrots
1 1/2 cups sugar snap peapods or snow peas
1 T. sesame seeds
Heat two teaspoons oil. Add chicken; cook 5 min or until done. Combine chicken and 1 T. soy sauce in a small bowl; set aside.
Wipe pan with paper towel. Add 1 t. oil and heat until hot; add eggs and stir fry 2 minutes or until scrambled, stirring constantly. Remove eggs from pan; set aside.
Wipe pan with paper towel. Add 1 T. oil and 1 T. sesame oil. Add green onions and garlic; cook 20 sec. Add rice, carrots, and peas. Stir fry 1 min. Add chicken, eggs, remaining 2 T. soy sauce, and sesame seeds. Cook 5 minutes, stirring every 30 sec.
Tuesday: Leftovers
Wednesday: grilled cheese, canned soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949704
Thursday: (Vegetarian) breakfast for dinner: cheese omelettes, fresh fruit
Friday: Tuna Noodle Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949756
Saturday: Pizza and games night
Sunday: (Vegetarian) Mexian Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949713
Monday: Chicken Fried Rice
2 T. olive oil, divided
6 oz boneless skinless chicken breast, cut into 1 inch pieces
3 T. soy sauce, divided
4 eggs, lightly beaten
1 T. dark sesame oil
1/4 cup thinly sliced green onions
1 garlic clove, minced
2 C. cooked rice
1 1/2 cups matchstick carrots
1 1/2 cups sugar snap peapods or snow peas
1 T. sesame seeds
Heat two teaspoons oil. Add chicken; cook 5 min or until done. Combine chicken and 1 T. soy sauce in a small bowl; set aside.
Wipe pan with paper towel. Add 1 t. oil and heat until hot; add eggs and stir fry 2 minutes or until scrambled, stirring constantly. Remove eggs from pan; set aside.
Wipe pan with paper towel. Add 1 T. oil and 1 T. sesame oil. Add green onions and garlic; cook 20 sec. Add rice, carrots, and peas. Stir fry 1 min. Add chicken, eggs, remaining 2 T. soy sauce, and sesame seeds. Cook 5 minutes, stirring every 30 sec.
Tuesday: Leftovers
Wednesday: grilled cheese, canned soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949704
Thursday: (Vegetarian) breakfast for dinner: cheese omelettes, fresh fruit
Friday: Tuna Noodle Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949756
Saturday: Pizza and games night
Monday, December 14, 2009
Christmas Eve
I changed my mind. For Christmas Eve, I've decided to try a crab-stuffed flank steak, grilled marinated tomatoes, potato-stuffed bell peppers, roasted asparagus, and garlic bread. I'm hosting a party for 10, so hopefully this will be enough food!
For the steak:
butterfly a flank steak and flatten with a meat pounder.
Stuff with this crab mixture:
1 lb fresh lump crab meat, shell pieces removed (or, to save time and money, use artificial crab in the flake or lump shape--I've used this before, many times, and it still tastes awesome!)
1 1/3 c. soft breadcrumbs
1/3 c. minced green onions
1/3 c. fresh parsley, chopped
2 T. lemon juice
1 T. 2% milk
1 t. hot sauce
1/2 t. salt
1/4 t. pepper
This link may help if you're not sure how to stuff a flank steak:
http://www.cuisineathome.com/main/videos/50-butterflyingFlankSteak.php
Stuff with crab and roll up, tie with kitchen string and bake at 375 for 40 min, or longer if you like your steak more well done.
For the steak:
butterfly a flank steak and flatten with a meat pounder.
Stuff with this crab mixture:
1 lb fresh lump crab meat, shell pieces removed (or, to save time and money, use artificial crab in the flake or lump shape--I've used this before, many times, and it still tastes awesome!)
1 1/3 c. soft breadcrumbs
1/3 c. minced green onions
1/3 c. fresh parsley, chopped
2 T. lemon juice
1 T. 2% milk
1 t. hot sauce
1/2 t. salt
1/4 t. pepper
This link may help if you're not sure how to stuff a flank steak:
http://www.cuisineathome.com/main/videos/50-butterflyingFlankSteak.php
Stuff with crab and roll up, tie with kitchen string and bake at 375 for 40 min, or longer if you like your steak more well done.
Saturday, December 12, 2009
Dinner Diva Menu Week of 12/13
Sunday: Out
Monday: grilled steaks, steamed broccoli, baked sweet potatoes
Tuesday: cereal for dinner!!!!!
Wednesday: pork chops and 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
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.
Thursday: hot dogs, edamame for the kids, and for me:
Spicy Chinese Noodles (for one)
3 oz pasta
3 T. peanut butter
2 T. soy sauce
2 T. rice vinegar
1 1/2 t. honey
dash cayenne
2 T. scallions, finely chopped
Cook pasta; drain. While pasta is cooking, combine in a small saucepan the peanut butter, soy suace, vinegar, honey, and cayenne
Mix together the pasta and the peanut butter sauce. if pasta is too dry, add a little fat-free chicken broth to think the sauce.. Garnish with the scallions.
Friday: herbed chicken and orzo
http://www.bhg.com/recipe/chicken/herbed-chicken-and-orzo/
Saturday: Pizza
Monday: grilled steaks, steamed broccoli, baked sweet potatoes
Tuesday: cereal for dinner!!!!!
Wednesday: pork chops and 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
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.
Thursday: hot dogs, edamame for the kids, and for me:
Spicy Chinese Noodles (for one)
3 oz pasta
3 T. peanut butter
2 T. soy sauce
2 T. rice vinegar
1 1/2 t. honey
dash cayenne
2 T. scallions, finely chopped
Cook pasta; drain. While pasta is cooking, combine in a small saucepan the peanut butter, soy suace, vinegar, honey, and cayenne
Mix together the pasta and the peanut butter sauce. if pasta is too dry, add a little fat-free chicken broth to think the sauce.. Garnish with the scallions.
Friday: herbed chicken and orzo
http://www.bhg.com/recipe/chicken/herbed-chicken-and-orzo/
Saturday: Pizza
Sunday, December 6, 2009
Christmas Week Menu
Sunday, December 20: Taco Soup
http://www.foodnetwork.com/recipes/emeril-live/tex-mex-chicken-taco-soup-recipe/index.html
Monday, December 21: grilled pork chops, steamed broccoli, pillsbury biscuits
Tuesday, December 22: beef stir fry, rice, egg rolls
Wednesday, December 23: grilled steak, potato stuffed grilled bell peppers, sauteed asparagus, grilled tomatoes, french bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1056988
http://www.foodnetwork.com/recipes/emeril-live/tex-mex-chicken-taco-soup-recipe/index.html
Monday, December 21: grilled pork chops, steamed broccoli, pillsbury biscuits
Tuesday, December 22: beef stir fry, rice, egg rolls
Wednesday, December 23: grilled steak, potato stuffed grilled bell peppers, sauteed asparagus, grilled tomatoes, french bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1056988
I use this recipe for the tomatoes marinade: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1941030 and then I grill them for 20 minutes in a grill basket, instead of roasting them for 7.5 hours. They are FABULOUS!
Dinner Diva Menu Week of 12/6
Monday: omelettes, fresh fruit
Tuesday: Meal Swap Day, my turn to cook: Chicken Cordon Blue, spring salad, breadsticks
Wednesday: grilled steak, steamed broccoli, baked sweet potatoes
Thursday: Meal Swap Day: Kary's turn to cook
Friday: sloppy joes we didn't have last week, coleslaw, baked beans
Saturday: Pizza Night
Sunday: grilled salmon, steamed green beans, steamed brown rice
Tuesday: Meal Swap Day, my turn to cook: Chicken Cordon Blue, spring salad, breadsticks
Wednesday: grilled steak, steamed broccoli, baked sweet potatoes
Thursday: Meal Swap Day: Kary's turn to cook
Friday: sloppy joes we didn't have last week, coleslaw, baked beans
Saturday: Pizza Night
Sunday: grilled salmon, steamed green beans, steamed brown rice
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