sunday - spaghetti with pork roast (wheat noodles)
gooey parmesan mushroom bombs
cesear salad
pistachio salad
cuties
monday - leftovers
tuesday - eat out at wheatland inn
wednesday - bacon pie
sliced tomatoes
lemon-pepper asparagus
honeydew melon
thursday - cream cheese chicken
garlic toast
pasta salad with pepperoni and parmesan
cauliflower in gruyere cheese sauce
strawberries
friday - blue cheese bread and tomato soup
vinegar cucumbers
green beans
yogurt
apple slices with peanut butter
saturday - black bean burritos
guacamole
brown rice with soy sauce, bacon and green pepper
corn on the cob
pineapple
sunday - loaded baked potatoes (broccoli cheese, sour cream, chives, salsa)
cowboys beans
salad
watermelon
homemade hot fudge sundaes (with homemade fresh mint ice cream)
Sunday, May 30, 2010
Monday, May 24, 2010
Wednesday, May 19, 2010
ricotta-stuffed tomato
**the orginal recipe came from 'the pioneer woman cooks', but this version is the one i adapted
you will need a spoon, paper towel, cutting board, sharp knife, medium mixing bowl, flat wide bowl, baking sheet, tinfoil, serving platter
yields 8 servings
8 roma tomatoes, halved
1/2 bunch fresh italian parsley
1/2 bunch fresh basil
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup mozzarella cheese
1 cup italian bread crumbs
salt and pepper
olive oil
preheat oven to 400 degrees.
wash and halve the tomatoes. scoop out and discard the seeds. remove any pulp necessary to form a nice rounded shell. sprinkle a bit of salt inside each tomato. lay the tomatoes face down on a clean paper towel.
mix ricotta cheese, cottage cheese and mozzarella cheese. salt and pepper to taste. chop herbs and garlic and add to ricotta. mix well.
fill each tomato with a heaping spoonful of the ricotta mixture.
pour bread crumbs into a flat dish. press each ricotta-filled tomato face down and then place face up on a tinfoiled baking sheet. drizzle each tomato with a bit of olive oil.
bake for 25-30 minutes. serve hot.
you will need a spoon, paper towel, cutting board, sharp knife, medium mixing bowl, flat wide bowl, baking sheet, tinfoil, serving platter
yields 8 servings
8 roma tomatoes, halved
1/2 bunch fresh italian parsley
1/2 bunch fresh basil
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup mozzarella cheese
1 cup italian bread crumbs
salt and pepper
olive oil
preheat oven to 400 degrees.
wash and halve the tomatoes. scoop out and discard the seeds. remove any pulp necessary to form a nice rounded shell. sprinkle a bit of salt inside each tomato. lay the tomatoes face down on a clean paper towel.
mix ricotta cheese, cottage cheese and mozzarella cheese. salt and pepper to taste. chop herbs and garlic and add to ricotta. mix well.
fill each tomato with a heaping spoonful of the ricotta mixture.
pour bread crumbs into a flat dish. press each ricotta-filled tomato face down and then place face up on a tinfoiled baking sheet. drizzle each tomato with a bit of olive oil.
bake for 25-30 minutes. serve hot.
Sunday, May 16, 2010
menu planning 5/16-5/22
sunday - lobster bisque (costco)
ricotta-stuffed tomato
steamed asparagus with butter and sea salt
mangos
monday - hot dogs or burritos (baseball)
nachos
apples
tuesday - manicotti alfredo
cooked sweet carrots
cherries
wednesday - breaded walleye
baked sweet potato fries
brussel sprouts
seedless red grapes
thursday - thai chicken lettuce wraps with peanut butter drizzle
bacon, black beans and edamame in a cilantro lime rice
kiwi
friday - eat out at 'c level'
saturday - eat out at the casino (all-you-can-eat-crab)
sunday - shrimp enchilda verdes
sauteed summer squash and zucchini
pineapple and bell pepper salad
melon, banana and walnut salad
ice cream cake (birthday party)
ricotta-stuffed tomato
steamed asparagus with butter and sea salt
mangos
monday - hot dogs or burritos (baseball)
nachos
apples
tuesday - manicotti alfredo
cooked sweet carrots
cherries
wednesday - breaded walleye
baked sweet potato fries
brussel sprouts
seedless red grapes
thursday - thai chicken lettuce wraps with peanut butter drizzle
bacon, black beans and edamame in a cilantro lime rice
kiwi
friday - eat out at 'c level'
saturday - eat out at the casino (all-you-can-eat-crab)
sunday - shrimp enchilda verdes
sauteed summer squash and zucchini
pineapple and bell pepper salad
melon, banana and walnut salad
ice cream cake (birthday party)
Sunday, May 9, 2010
menu planning 5/9-5/15
sunday - bacon and blue burgers
crab-stuffed mushrooms
garlic-grilled potatoes
spinach salad
pineapple
monday - portabella philly cheesesteak sandwich
stilton with blueberries on stacy's pita chips
baby carrots
apple
honey-roasted peanuts (baseball game)
tuesday - buffalo chicken salad
celery with blue cheese
green and yellow beans
greek yogurt
clementines
wednesday - eat out at cracker barrel
thursday - leftovers
friday - butternut squash ravioli with ragu
yellow carrots, broccoli and purple cauliflower
house salad with cucmbers, tomatos, red onion, italian herbs and dressing
cheesy garlic bread
pears
saturday - grilled lemon-pepper salmon
salad with blueberries, candied lemons, yellow peppers and feta
sweet potatoes
kiwi
cheesecake with strawberry puree
sunday - lobster bisque (costco)
ricotta-stuffed tomato
steamed asparagus with butter and sea salt
mangos
crab-stuffed mushrooms
garlic-grilled potatoes
spinach salad
pineapple
monday - portabella philly cheesesteak sandwich
stilton with blueberries on stacy's pita chips
baby carrots
apple
honey-roasted peanuts (baseball game)
tuesday - buffalo chicken salad
celery with blue cheese
green and yellow beans
greek yogurt
clementines
wednesday - eat out at cracker barrel
thursday - leftovers
friday - butternut squash ravioli with ragu
yellow carrots, broccoli and purple cauliflower
house salad with cucmbers, tomatos, red onion, italian herbs and dressing
cheesy garlic bread
pears
saturday - grilled lemon-pepper salmon
salad with blueberries, candied lemons, yellow peppers and feta
sweet potatoes
kiwi
cheesecake with strawberry puree
sunday - lobster bisque (costco)
ricotta-stuffed tomato
steamed asparagus with butter and sea salt
mangos
Saturday, May 8, 2010
Sunday, May 2, 2010
menu planning 5/2-5/8
sunday -subway
monday - baked teriyaki chicken
basmati rice
edamame
steamed red peppers, broccoli and cauliflower with feta cheese crumbles
honeydew melon
tuesday - steak fajitas
chips and guacomole
blood oranges
german chocolate cake with coconut and pecan frosting
wednesday - grilled tomato, gouda and pesto on a bagel
corn on the cob
cantaloupe
strawberry basil margaritas
thursday - eat out at 'daphne's greek cafe'
friday - honey-glazed ahi tuna
baked brie
asparagus
kiwi
lemon cookies
saturday - leftovers
sunday - bacon and blue burgers
crab-stuffed mushrooms
garlic-grilled potatoes
spinach salad
pineapple
monday - baked teriyaki chicken
basmati rice
edamame
steamed red peppers, broccoli and cauliflower with feta cheese crumbles
honeydew melon
tuesday - steak fajitas
chips and guacomole
blood oranges
german chocolate cake with coconut and pecan frosting
wednesday - grilled tomato, gouda and pesto on a bagel
corn on the cob
cantaloupe
strawberry basil margaritas
thursday - eat out at 'daphne's greek cafe'
friday - honey-glazed ahi tuna
baked brie
asparagus
kiwi
lemon cookies
saturday - leftovers
sunday - bacon and blue burgers
crab-stuffed mushrooms
garlic-grilled potatoes
spinach salad
pineapple
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