sunday - cheese enchiladas
chips and salsa
black beans and corn
salad with green onions, dried blueberries, dried cherries and pecans
caramel apples
monday - leftovers
tuesday - rotisserie chicken on spinach bed
mashed potatos
brussel sprouts in brown sugar
cantaloupe
*wednesday - cheddar brats with onions and peppers
nacho cheese doritos
baby carrots
watermelon
thursday - angel-hair spagetti and large meatballs
garlic bread
baked parmesan zucchini sticks
honeydew melon
friday - open-faced pesto feta sandwich
gouda stuffed artichoke
jalapeno crab salad
strawberries
saturday - eat out at the melting pot
sunday - crockpot pork chops and gravy
couscous with garlic, yellow squash and zucchini
steamed broccoli
fruit salad
Sunday, March 14, 2010
Tuesday, March 9, 2010
broccoli cheese egg muffins
you will need a mixing bowl, a muffin tin and a large spoon
yields 12 muffins
5 eggs
1/3 cup salsa
1 cup shredded cheese (i use mozzarella, but you can use colby jack, cheddar, pepper jack, mexican blend, parmesan, etc)
1 yellow bell pepper
1 cup steamed broccoli florets
1 cup steamed cauliflower florets
optional: onions, garlic, mushrooms (5-6 sliced), etc
pre-heat oven to 350.
steam broccoli and cauliflower (5 minutes in microwave with a little bit of water, covered), allow to cool.
finely chop bell pepper, broccoli and cauliflower.
scramble eggs in a medium bowl.
add salsa, cheese and chopped veggies.
mix well and scoop into well-greased muffin tin. (2 large spoonfuls is 12 muffins)
bake for 30 minutes.
enjoy warm or cool!
yields 12 muffins
5 eggs
1/3 cup salsa
1 cup shredded cheese (i use mozzarella, but you can use colby jack, cheddar, pepper jack, mexican blend, parmesan, etc)
1 yellow bell pepper
1 cup steamed broccoli florets
1 cup steamed cauliflower florets
optional: onions, garlic, mushrooms (5-6 sliced), etc
pre-heat oven to 350.
steam broccoli and cauliflower (5 minutes in microwave with a little bit of water, covered), allow to cool.
finely chop bell pepper, broccoli and cauliflower.
scramble eggs in a medium bowl.
add salsa, cheese and chopped veggies.
mix well and scoop into well-greased muffin tin. (2 large spoonfuls is 12 muffins)
bake for 30 minutes.
enjoy warm or cool!
Sunday, March 7, 2010
menu planning 3/8-3/14
sunday - chicken pot pie
salad with orange peppers, pears, chives and goat cheese
yogurt
nectarines
monday - barbeque chicken pizza on wheat pitas
carrot cake salad
roasted cauliflower
raspberry jello with raspberries and whipped cream
tuesday - crockpot meatloaf with mushroom gravy
brown rice
grilled asparagus
blackberries dipped in chocolate
*wednesday - strawberry and cream cheese stuffed french toast
scrambled eggs with bell peppers and bacon
hashbrowns with hollandaise sauce
cantelope
thursday - leftovers
friday - grilled mahi mahi
sweet potato casserole
broccoli salad
barbequed kiwi kabobs (with kiwi, peaches and pineapple)
saturday - eat out at maggiano's for amy and jenni's birthdays
sunday - cheese enchiladas
chips and salsa
black beans and corn
salad with green onions, dried blueberries, dried cherries and pecans
caramel apples
salad with orange peppers, pears, chives and goat cheese
yogurt
nectarines
monday - barbeque chicken pizza on wheat pitas
carrot cake salad
roasted cauliflower
raspberry jello with raspberries and whipped cream
tuesday - crockpot meatloaf with mushroom gravy
brown rice
grilled asparagus
blackberries dipped in chocolate
*wednesday - strawberry and cream cheese stuffed french toast
scrambled eggs with bell peppers and bacon
hashbrowns with hollandaise sauce
cantelope
thursday - leftovers
friday - grilled mahi mahi
sweet potato casserole
broccoli salad
barbequed kiwi kabobs (with kiwi, peaches and pineapple)
saturday - eat out at maggiano's for amy and jenni's birthdays
sunday - cheese enchiladas
chips and salsa
black beans and corn
salad with green onions, dried blueberries, dried cherries and pecans
caramel apples
Friday, March 5, 2010
crimini, spinach and cheese stuffed chicken
you will need a skillet with lid, thick, flat toothpicks and tongs (optional: a sharp filet knife, a cutting board and a cake pan)
yields 4 servings
4 4oz chicken breasts (cut in half almost all the way thru [but leave it still attached] or pounded flat - i pound flat with a skillet [place on a non-skid cutting board, cover with saran wrap and whack with the skillet until desired thickness])
4 garlic and herb cheese wedges (half a wheel)
8 to 10 ounces crimini (or other) mushrooms, sliced
2 cups spinach
2 tablespoons olive oil
salt and pepper
heat skillet and 1 tablespoon olive oil on medium high. add mushrooms and saute until brown, around 8 minutes. add spinach and wilt, about 2 minutes. remove skillet from heat. divide into 4 even portions.
if you cut the chicken, open. salt and pepper outside. spread cheese wedge on the inner side on half chicken (it will be thick). add mushrooms/spinach to center (don't spread out much). take other half of chicken and stretch over top. close with 1-2 wide toothpicks.
reheat skillet and 1 tablespoon olive oil on medium high. place chicken in skillet to cook for 4-6 minutes until bottom side is cooked thru. depending on the skillet, the chicken may be browned. reduce heat, flip chicken over and cover with lid to steam cook the rest of the chicken. leave a crack for the heat to escape. maybe another 4-6 minutes. use tongs to pull out the tootpicks and serve. if a lot of the cheese melted out of the chicken, sprinkle pan with 1 tablespoon flour and pour in a 1/4 cup of white wine or chicken stock (and stir), making a yummy cheesy sauce to pour over the chicken instead.
garnish with paprika and/or parsley.
**you can probably bake it for the same effect, about 40-45 minutes.
yields 4 servings
4 4oz chicken breasts (cut in half almost all the way thru [but leave it still attached] or pounded flat - i pound flat with a skillet [place on a non-skid cutting board, cover with saran wrap and whack with the skillet until desired thickness])
4 garlic and herb cheese wedges (half a wheel)
8 to 10 ounces crimini (or other) mushrooms, sliced
2 cups spinach
2 tablespoons olive oil
salt and pepper
heat skillet and 1 tablespoon olive oil on medium high. add mushrooms and saute until brown, around 8 minutes. add spinach and wilt, about 2 minutes. remove skillet from heat. divide into 4 even portions.
if you cut the chicken, open. salt and pepper outside. spread cheese wedge on the inner side on half chicken (it will be thick). add mushrooms/spinach to center (don't spread out much). take other half of chicken and stretch over top. close with 1-2 wide toothpicks.
reheat skillet and 1 tablespoon olive oil on medium high. place chicken in skillet to cook for 4-6 minutes until bottom side is cooked thru. depending on the skillet, the chicken may be browned. reduce heat, flip chicken over and cover with lid to steam cook the rest of the chicken. leave a crack for the heat to escape. maybe another 4-6 minutes. use tongs to pull out the tootpicks and serve. if a lot of the cheese melted out of the chicken, sprinkle pan with 1 tablespoon flour and pour in a 1/4 cup of white wine or chicken stock (and stir), making a yummy cheesy sauce to pour over the chicken instead.
garnish with paprika and/or parsley.
**you can probably bake it for the same effect, about 40-45 minutes.
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