Sunday, February 28, 2010

menu planning 3/1-3/7

sunday - eat out at texas de brazil

monday - cajun honey lime fish tacos with mango salsa
spinach salad with strawberries, almonds and parmesan in raspberry lime vinegarette
bananas
pineapple upside-down cake

tuesday - reuben with baby swiss cheese
sauteed zucchini and yellow squash
watermelon

*wednesday - leftovers

thursday - eat out at cilantro fusion

friday - fried egg sandwiches
broccoli cheese soup
blueberries
pepperidge farm chocolate triple layer cake

saturday - eggplant parmesan
artichoke, red pepper and feta dip on bagel crisps
celery
honeydew melon

sunday - chicken pot pie
salad with orange peppers, pears, chives and goat cheese
yogurt
nectarines

Thursday, February 25, 2010

uncle keith's popcorn

you will need an air-popper, a one gallon bowl, a small microwavable bowl, and a tablespoon
yields 4 servings

1/4 cups popcorn kernels
1 stick salted butter
1 tablespoon minced garlic (in a glass jar)
1 cup shredded parmesan cheese (you can substitute 1/2 cup grated parmesan)
salt and pepper

pop popcorn.
melt butter in the microwave, 30 seconds ought to do it.
mix garlic into butter and pour over popcorn.
shake parmesan onto popcorn.
lightly sprinkle with salt and pepper.
give the bowl a toss or two to coat before eating.

Sunday, February 21, 2010

menu planning 2/22-2/28

sunday - french dip and spicy mustard
spagetti squash with rotel and parmesan cheese
strawberries and cream

monday - tuna melt
brussel sprouts
plums

tuesday - pasties
steamed broccoli
yogurt
melon

*wednesday - terryaki turkey burgers with mango salsa
loaded mashed potatoes
spinach salad with feta, walnuts and cranberries
bananas

thursday - leftovers

friday - baked mac and cheese
raw veggies with hummus (carrots, celery, cucumbers, peppers)
apples

saturday - vegetable lasagna
garlic bread
salad with grapefruit and avocados
blackberries

sunday - eat out at texas de brazil

Monday, February 15, 2010

four cheese and tomato panini

you will need a knife, a spatula and small cookie sheet
yields 1 serving

1 english muffin
1 wedge laughing cow cheese (garlic and herb)
1/4 cup shredded parmesan cheese
1 slice havarti cheese
1 slice provolone cheese
2 slices tomato
jarred roasted red pepper, sliced thin (10 strips)
nutmeg
wilted spinach (optional)

turn on broiler. toast 2 english muffin halves. spread laughing cow cheese on the holey side of each english muffin half. add havarti cheese to one, provolone and a sprinkle of nutmeg to the other. place under broiler until just beginning to melt, 2-3 minutes. add tomato slices and parmesan cheese to one and red peppers (and spinach) to the other. place under broiler for another 1-2 minutes until parmesan cheese is melted. carefully press english muffin toasts together and allow to 'set' for one minute before cutting in half.

Sunday, February 14, 2010

menu planning 2/15-2/21

sunday - shrimp scampi
dirty rice
green beans
tangelos
cheesecake sopapilla
white wine

monday - minestrone soup with bacon
buttery cheddar herb biscuits
spinach salad with kiwi (in homemade raspberry vinegarette)

tuesday - meatloaf
mashed potatos
cheesy baked cauliflower
apple
ice cream with homemade hot fudge

*wednesday - laughing cow cheese (garlic and herb), spinach and crimini stuffed chicken
mixed veggies (green beans, carrots, yellow carrots and red peppers)
yogurt
pears

thursday - leftovers

friday - lemon orange roughy
rice stuffed bell peppers
grapes
diet soda cake

saturday - goulash
corn
bing cherries
apple juice

sunday - french dip and spicy mustard
spagetti squash with rotel and parmesan cheese
strawberries and cream

Saturday, February 13, 2010

cheese ball

you will need a tablespoon, a fork, a half cup measuring cup and a glass dish or plastic bowl with lid
yields 8 servings

1 cream cheese softened
2 tablespoons worcestershire sauce
2 cups shredded cheddar cheese
parsley flakes

mix worcestershire sauce into cream cheese with fork. using clean hands, mix cheese in using half cup increments. sprinkle parsley flakes over the top and roll the ball until covered. cover and refrigerate 24 hours. serve with crackers and chips.

Sunday, February 7, 2010

menu planning 2/8-2/14

sunday - grilled cheese and spicy tomato soup
spinach salad with almonds, mandarin oranges, and crasins
grapefruit halves with sugar
homemade ice cream sandwiches

monday - pork loin
cooked baby carrots and klondike baby yellow potatoes
pineapples

tuesday - taco salad (meat, black beans, lettuce, cheese, dorothy lynch dressing)
zucchini, cucumbers, yellow peppers with tzatziki dip
blood orange

wednesday - orange bbq pulled pork sandwiches
asparagus
peach

thursday - vegetable barley soup
crusty bread
blackberries

friday - veggie quiche with green chili
cheese and crackers
honeydew melon

saturday - leftovers

sunday - shrimp scampi
dirty rice
green beans
tangelos
cheesecake sopapillas
white wine

Friday, February 5, 2010

grilled cheese and spicy tomato soup

you will need a non-stick skillet, large spatula, and empty beer bottle
yields 1 serving

slice of deli cheese (colby or montery jack works great!)

set skillet over medium-high heat. when hot, place cheese slice in pan. when the cheese has fully melted, swirl the skillet to coat the bottom completely. as the cheese browns, the oil will separate and the cheese will adhere to the pan’s surface. remove from heat and tip off the excess oil into a heatproof bowl. the cheese will continue to cook and turn an even deep golden color. (you may have to cook and drain off the oil more than once). use spatula to loosen the grilled cheese (called 'chicharron' in mexico) from the pan. lift it up as you would a crepe and drape it over the side of a beer bottle. it will only take a few minutes to cool and become crisp. use this to garnish the spicy tomato soup.
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you will need a medium saucepan, large stockpot, slotted spoon, and a hand-held mixer
yeilds 8 servings

2 medium potatoes
2 medium red onions
2 medium carrot sticks
1 tbsp olive oil
1 cup chicken stock
5 cups water
2 cans stewed tomatoes
4 tsp worcestershire sauce
1 tsp tabasco sauce
1 tsp paprika
1 tbsp honey
1/3 cup chorizo

peel and chop carrots, potatoes and onions. add to saucepan with the olive oil - give a good shake to coat it all and put on a low heat for 5 minutes (veggies will be slightly soft).

in stockpot, add chicken broth and water. bring to a boil. add vegetables and keep heat on high. add canned tomatoes. add the paprika, tabasco, honey and worcestershire sauce and give a stir. reduce the heat to a simmer and leave until vegetables are tender.

cook chorizo in the saucepan that held the vegetables.

turn off the heat and blend with a hand held blender until smooth and no lumps. add chorizo (including the spicy oil). simmer to blend flavors for 10 minutes. season with salt & pepper to taste.

optinal extras:
to make this even more substantial, add a few boiled gnocchi.


*a one cup serving is under 250 calories.
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