Sunday, August 29, 2010

menu planning 8/29-9/4

sunday - turkey salad patty melt with green olives
kettle chips
celery and cucumbers with french onion dip
green grapes

monday - eat out at 'taco bell' (4 tacos for $1 rockies special)

tuesday - grilled cheese sandwiches
sweet corn
blueberry pie

wednesday - eat out at 'guadalajara'

thursday - eat out at 'applebee's'

friday - leftovers

saturday - grilled santa fe chicken
macaroni salad
baked beans
jojo potatoes

sunday - green chili and sausage pizza

Saturday, August 28, 2010

puffed walleye

you will need a mixing bowl, paper towel, a shallow baking dish, a spatula and pam cooking spray
yields 4 servings

2/3 cup parmesan cheese, shredded
1/3 cup mayonaise
1/4 cup thinly sliced green onions
1 teaspoon frank's hot sauce
1/4 teaspoon paprika
1 pound white fish fillets

preheat the oven to 375.
mix parmesan cheese, mayonaise, green onions and hot sauce.
pat fish dry.
coat baking dish with pam and place fillets in baking dish.
spread the parmesan mixture evenly over the filets and top with a sprinkle of paprika.
bake 15-20 minutes or until fish flakes easily with a fork. topping will be puffed and light golden.

**around 250 calories.

Sunday, August 22, 2010

menu planning 8/22-8/28

sunday - meatball and provolone hoagies
sauteed zucchini and summer squash

monday - baked pepperoni spagetti
green beans with parmesan
house salad
ice cream with raspberries

tuesday - grilled salmon
diced sweet potatoes with cayenne pepper
spinach salad with pears
string cheese

wednesday - loaded baked potato soup

thursday - eat out at 'texas de brazil' (anniversary)

friday - chicken enchilada
rice with cranberries, green onions and orange zest
broiled carrots and asparagus
white chocolate oatmeal cookies

saturday - leftovers

sunday - turkey salad patty melt with green olives
kettle chips
celery and cucumbers with french onion dip
green grapes

Sunday, August 15, 2010

no menu

my grandma's funeral is tomorrow. after that, we will be camping and i haven't planned out my meals yet. see you next week.

Thursday, August 12, 2010

cauliflower gratin

you will need: 2-quart baking dish, large skillet, small mixing bowl
yields 6 servings

10 cups cauliflower florets (fresh, frozen or steamer bags)
1/4 cup green olives, coarsely chopped
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
2 cups (1/2 pound) shredded sharp Cheddar cheese, divided
1 cup bread crumbs (homemade or store-bought)
salt and pepper

preheat oven to 400 degrees.

spray baking dish with pam and set aside. steam cauliflower in the microwave for 5 minutes, or until soft.

in skillet, heat 2 tablespoons of oil over moderate heat. add garlic and red pepper. cook until fragrant; remove from heat. add cauliflower and olives. toss. fold half of cheese in with vegetables. transfer to baking dish and sprinkle with remaining cheese.

in bowl, combine crumbs with 2 tablespoons of oil and season with salt and pepper. sprinkle crumbs over cheese.

bake 12 minutes, until cheese is bubbling and crumbs are golden.

Sunday, August 8, 2010

menu planning 8/8-8/14

sunday - open-faced manwiches with colby cheese
watermelon and feta salad
green beans

monday - puffed walleye
potato salad
honeydew melon
marbled cream cheese brownie

tuesday - blue cheese pizza (recipe from one perfect bite)
sauteed red pepper

wednesday - egg salad sandwiches
corn, lime and parsley salad

thursday - tomato stuffed with grilled shrimp, cucumber and rice
cauliflower gratin
lemon mousse

friday - eat out at 'el padrino'

saturday - tacos

sunday - ice cream sundaes

Monday, August 2, 2010

bacon-wrapped figs with blue cheese

you will need: toothpicks, paring knife, small baking dish
yields 4 servings

8 strips microwave bacon
8 tablespoons crumbled blue cheese
8 ripe green or black figs, trimmed

preheat oven to 475 degrees.

make a small x-shaped incision in the bottom of fig. take 1 tablespoon of blue cheese and press it together. insert into the bottom of fig. wrap bacon around fig and secure with a toothpick. repeat until all figs are wrapped.

place figs in baking dish. bake 8 minutes or until the bacon begins to crisp and some cheese oozes out. let cool 1 minute before serving. may turn halfway thru if bacon is cooking unevenly.

Sunday, August 1, 2010

menu planning 8/1-8/7

it is another week of quick and easy suppers (we have football 'conditioning' every night this week from 5:30 to 8:30). we will probably have some form of ice cream every night this week after practice. better eat it while we can because the countdown to school has started in this household!

sunday - ribs
cowboy beans
cheesy-garlic mashed potatoes

monday - deli turkey sandwich with smoked gouda and green peppers
carrot sticks

*tuesday - cheddar brats
corn on the cob

wednesday - four-cheese tortellini with chicken, slivered zucchini and tomatoes
spinach salad with pepperoni, red peppers and parmesan

thursday - portabella mushroom burgers (pepperjack?)
celery with peanut butter

friday - five-layer dip with blue corn chips
cheesy broccoli and cauliflower

*saturday - pulled pork
bacon-wrapped figs stuffed with blue cheese
roasted potatoes and baby carrots

sunday - open-faced manwiches with colby cheese
watermelon and feta salad
green beans
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