Sunday, September 26, 2010

menu planning 9/26-10/2

sunday - sausage and rice filled butternut squash
baby carrots and green peppers with southwest dip
pears

monday - eat out at 'chili's' (100% of chili's profit goes to st. jude's hospital on this day)
text 'hope' to 90999 to donate $5 to st. jude's for children's cancer

tuesday - mahi-mahi tacos with cilantro-pecan salsa
mexican green bean salad
apricots
cream cheese pinwheels

wednesday - black bean and hummus pitas with sprouts
salad with zucchini, shredded carrots, edamame and blue cheese
grapes

thursday - eat at the walk for 'leukemia and lymphoma society'
donate here - http://pages.lightthenight.org/rm/DenverL10/DRichardsWagner

friday - muenster cheese and chicken fajitas
guacamole with chips
sauteed mushrooms and peppers
blackberries
pumpkin muffins with caramel sauce

saturday - hamburger sliders in hawaiian bread buns
corn on the cob
grilled cauliflower
applesauce
pineapple

sunday - cinnamon orange smoked turkey with orange mustard mayo on rye
brussel sprouts with chipolte butter and parmesan
clementines
chocolate milkshakes

Wednesday, September 22, 2010

hot insalata caprese

you will need: small mixing bowl, whisk, broiler pan and serving platter
yields 4 servings

4 1-inch slices of ripe tomato
4 1/2-inch slices of fresh mozzarella
4 tablespoons pesto
1 tablespoon olive oil, divided
1 1/2 teaspoons sherry wine vinegar
salt and pepper, to taste
sugar, to taste


preheat oven broiler. whisk together vinegar, 1/2 tablespoon oil and sugar; set aside.

season tomato slices with 1/2 tablespoon oil, salt and pepper. broil tomatoes 1 1/2 to 2 minutes per side. do not overcook.

top each tomato with a slice of mozzarella and broil until cheese starts to run. transfer tomatoes to serving platter.

top each tomato with a tablespoon of pesto. drizzle with vinegar mixture. serve immediately (so cheese does not yellow).

Monday, September 20, 2010

roasted parmesan asparagus

you will need: cutting board, sharp knife, cookie sheet
yields: 4 servings

1 bunch asparagus (thinner is better)
1-2 teaspoons olive oil
2 tablespoons grated parmesan cheese
salt and pepper to taste
juice of 1 lemon

preheat oven to 400 degrees.
cut woody sections off end of asparagus and place spears on a baking sheet.
drizzle with olive oil and season with salt and pepper. toss to coat. sprinkle parmesan over the top.
roast until just tender, 10-12 minutes.
spritz lemon juice over the asparagus and enjoy!

Sunday, September 19, 2010

menu planning 9/19-9/25

sunday - grilled shrimp
mushroom, yellow pepper, zucchini and avocado kabobs
quinoa
strawberries and cream

monday - bta sandwich (bacon, tomato, avocado)
corn, edamame, tomato saute with smoked gouda
blueberries

tuesday - blue cheese and dried cherries meatloaf muffins (make extra for a friend who just had a baby)
spagetti squash with butter, salt and pepper
cactus fruit

wednesday - 4-cheese ravioli/tortellini with spinach pesto (football's birthday)
green beans
apples with peanut butter

thursday - honey mustard salmon (recipe from mpf)
salad with sharp cheddar, tomatoes, cucumber and pepperoni
roasted parmesan asparagus
peaches

friday - tomato, mushroom, spinach and feta cheese omelette
baby red potatoes with parsley and butter
toast with raspberry jelly
grapefruit halves

saturday - eat out at 'old spaghetti factory'

sunday - sausage and rice filled butternut squash
baby carrots and green peppers with southwest dip
pears

Monday, September 13, 2010

blue cheese and dried cherries meatloaf muffins

you will need: mixing bowl, muffin tin
yields: 5-6 servings

1 pound of lean ground beef
1/2 cup dried cherries (or craisins)
3/4 cup bleu cheese crumbles
1/4-1/2 chopped onion (to taste)
1/2 cup oatmeal
1/4 cup skim milk
2 eggs
salt and pepper

preheat oven to 350 degrees.

in a large mixing bowl, combine all ingredients. mix well.

liberally spray the inside of your muffin tin pan with cooking spray.

evenly divide the meat into twelve portions and place in each circle. round the tops.

cook for 25-40 minutes. the meat is done when it is cooked thoroughly and has browned on top and darkened on the edges.

remove from pan and let sit for 15 minutes before consuming.

Sunday, September 12, 2010

menu planning 9/12-9/18

sunday - bacon-wrapped filet
brushetta with shaved parmesan
brussel sprouts
mashed cauliflower
honeydew melon
ice cream

monday - margherita pizza
spinach salad with craisins and almonds
pears
red wine

tuesday - kielbasa hobo packets
ranch-style beans
spicy sweet potato chips
pineapple

wednesday - leftovers

thursday - parmesan-crusted halibut
roasted broccoli and baby red potatoes
green beans with bacon and onions
kiwi

friday - crockpot 'root beer' pulled pork sandwiches with pickles and red onion
cucumber salad
asparagus with lemon zest, feta cheese and tomatoes
cantelope

saturday - gooey baked nachos
yogurt
bananas

sunday - grilled shrimp
mushroom, yellow pepper, zucchini and avocado kabobs
quinoa
strawberries and cream

Saturday, September 11, 2010

chili relleno egg bake

you will need saute pan, skillet, deep baking dish, 2 mixing bowls, fork, whisk, paper towels
yields 8-12 servings

8 poblano chilis, roasted (if they are not roasted, you can do this yourself under the broiler)
1 package chorizo
2 cups spinach
1/2 cup chopped onion
4 cloves garlic, minced
1 can corn
1 can diced tomatoes
12 eggs
1 cup crumbled cotija cheese
2 cups monterey jack, shredded
1/3 cup flour
1 teaspoon baking powder
1 teaspoon minced oregano
2 tablespoons olive oil
salt and pepper

preheat oven to 375 degrees.

heat olive oil in a saute pan, on medium. add the chopped onion. cook until translucent, about 5 minutes. add the garlic and cook for a minute more. add the can tomatoes (with juice). bring to a simmer and lower the heat to low. gently simmer for 15-20 minutes. remove from heat and set aside.

in a skillet over medium-high heat, cook chorizo, stirring occasionally to break up meat, about 4 minutes. add can corn. remove from heat and set aside.

peel and discard blackened skin off the chilies. hang on to the stem and rub with a paper towel. cut stem off and remove seeds, and discard. pat dry chiles and set aside.

pour tomato mixture into baking dish. in bowl, mix chorizo, cotija, and oregano. stuff chilis with sausage mixture and lay them on top of the tomatoes, stem side to the wall of the baking dish. add spinach. sprinkle chilis with half of the monterey jack cheese.

whisk eggs thoroughly in separate bowl. whisk in the flour, baking powder, and pinch of salt. pour egg mixture over chilis and top with remaining cheese.

bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Sunday, September 5, 2010

menu planning 9/5-9/11

sorry for the earlier incompleteness; my husband's grandpa passed away. it has been a difficult summer for our family. thanks for stopping back.

sunday - green chili and sausage pizza
cheesecake

monday - meatball stroganoff
sauteed mushrooms
string cheese
apples with peanut butter

tuesday - leftovers

wednesday - crockpot salsa chicken
pinto bean, green chilis and corn toss
guac and chips
grilled peaches
caramel brownies

thursday - eat at 'panda buffet' (funeral)

friday - easy peach chicken
sliced tomato, basil and mozzerella cheese
stuffing
sweet potatoes
strawberries with cream cheese/marshmellow fluff dip

saturday - chili relleno egg bake casserole with meunster cheese
nacho cheese hashbrowns
grapefruit with sugar

sunday - bacon-wrapped filet
brushetta with shaved parmesan
brussel sprouts
mashed cauliflower
honeydew melon
ice cream
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