sunday - camping (eat out at 'the chuckwagon')
monday - crockpot lasagna-spinach pie
brussel sprouts in browned butter
baked cinnamon applesauce
tuesday - steaks on the grill
mushroom, onion, summer squash and pineapple kabobs
romaine salad with avocado, nectarine, goat cheese and sunflower seeds
grapes
carrot cake
wednesday - crockpot cheesy chicken and broccoli over rice
white sweet corn
frozen bananas dipped in chocolate
thursday - left-overs
friday - fried walleye with cucumber and tomato chutney
cinnamon and sugar sweet potato fries
green beans
bread pudding with raspberries and cream
saturday - crockpot shredded beef and veggie tostadas
shredded carrot, jalapeno, black bean, avocado and lime salad
watermelon and feta salad
sunday - tapas plate with marinated chickpeas and roasted pepper spread
edamame
cottage cheese with cucumbers
strawberries
Sunday, June 27, 2010
Friday, June 18, 2010
greek pasta salad
you will need: a stockpot, a saucepan, a colander, a large mixing bowl, a small mixing bowl, a whisk and a spoon
yields: 4 serving
8 ounces of whole wheat spiral pasta
4 cups raw baby spinach
2 cups green beans, cut in half
1 red bell pepper, diced
2 tomatoes, deseeded and diced
8 kalamata olives, minced
4 oz crumbled feta cheese
4 tablespoons light italian dressing
2 tablespoons balsamic vinegar
1 teaspoon cinnamon
cook pasta according to directions. at the same time, start green beans.
drain pasta in colander and pour into large mixing bowl. stir in spinach when pasta is still hot. set aside to cool.
combine olives, feta, vinegar, italian dressing and cinnamon in small mixing bowl and whisk together.
place red peppers in bottom of colander and drain green beans over them. add to spinach and pasta.
add tomatoes and dressing. stir and serve immediately.
for additional flavor, dice 10 slices of thinly slice salami and add.
yields: 4 serving
8 ounces of whole wheat spiral pasta
4 cups raw baby spinach
2 cups green beans, cut in half
1 red bell pepper, diced
2 tomatoes, deseeded and diced
8 kalamata olives, minced
4 oz crumbled feta cheese
4 tablespoons light italian dressing
2 tablespoons balsamic vinegar
1 teaspoon cinnamon
cook pasta according to directions. at the same time, start green beans.
drain pasta in colander and pour into large mixing bowl. stir in spinach when pasta is still hot. set aside to cool.
combine olives, feta, vinegar, italian dressing and cinnamon in small mixing bowl and whisk together.
place red peppers in bottom of colander and drain green beans over them. add to spinach and pasta.
add tomatoes and dressing. stir and serve immediately.
for additional flavor, dice 10 slices of thinly slice salami and add.
Sunday, June 13, 2010
menu planning 6/13-6/19
okay, it's confession time; i did not make a single thing on my menu last week. not one. instead we had brats, chinese, olive garden, leftovers, salmon, soup and ribs. expect to see the previous menu incorporated into my menu plan sometime in the future. an advance apology for the future repeats.
sunday - mushroom ravioli with red peppers and wilted spinach in alfredo sauce
paprika cauliflower
banana mousse with raspberries
monday - marinated beef medallions
baby red potatoes
honeydew melon
tuesday - baked paprika-parmesan chicken (recipe from allrecipes.com)
pesto and triscuits
greek pasta salad
broiled carrots in balsamic vinegar
blackberries
wednesday - pumpkin curry with cashews
black bean hummus and tri-colored chips
broccoli
plums
thursday - left-overs
friday - blt's
zucchini fries
chocolate covered pears
saturday - camping (hamburgers on the grill with onion, lettuce and tomato, corn on the cob, macaroni salad, watermelon, lemonade and s'mores)
sunday - camping (portabella spaghetti, garlic bread, green salad, cherries and ice cream)
sunday - mushroom ravioli with red peppers and wilted spinach in alfredo sauce
paprika cauliflower
banana mousse with raspberries
monday - marinated beef medallions
baby red potatoes
honeydew melon
tuesday - baked paprika-parmesan chicken (recipe from allrecipes.com)
pesto and triscuits
greek pasta salad
broiled carrots in balsamic vinegar
blackberries
wednesday - pumpkin curry with cashews
black bean hummus and tri-colored chips
broccoli
plums
thursday - left-overs
friday - blt's
zucchini fries
chocolate covered pears
saturday - camping (hamburgers on the grill with onion, lettuce and tomato, corn on the cob, macaroni salad, watermelon, lemonade and s'mores)
sunday - camping (portabella spaghetti, garlic bread, green salad, cherries and ice cream)
Tuesday, June 8, 2010
chicken, blueberry and feta pasta salad
you will need 2 skillets, a large spoon, a stockpot, a colander, a cutting board, a sharp knife and a serving bowl
yields 8 servings
1 pound chicken breast
1 cup chicken broth
1 box whole-wheat pasta (fusilli or radiatore is good)
1 tablespoon olive oil
1/2 red onion, finely chopped
4 oz (1/2 cup) feta cheese
1 tablespoon lime zest
3 tablespoons lime juice (or one lime yields)
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
salt and pepper
place chicken in a large skillet and add half the chicken broth; bring to a boil. cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, about 10 to 12 minutes. drain and transfer the chicken to a cutting board to cool.
place oil and onion in a small skillet and cook over medium-low heat, stirring occasionally until softened, about 3 to 5 minutes. remove from heat. add remaining broth, lime juice, lime zest and feta. stir until feta is melted, about 1 to 2 minutes.
bring a large pot of water to a boil. cook pasta according to package directions, about 9 minutes. drain and transfer to a decorative serving bowl and coat with feta dressing. salt and pepper to taste.
chop chicken into bite-sized pieces. stir into pasta. toss in blueberries and fresh thyme right before serving. serve room temperature or chilled.
yields 8 servings
1 pound chicken breast
1 cup chicken broth
1 box whole-wheat pasta (fusilli or radiatore is good)
1 tablespoon olive oil
1/2 red onion, finely chopped
4 oz (1/2 cup) feta cheese
1 tablespoon lime zest
3 tablespoons lime juice (or one lime yields)
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
salt and pepper
place chicken in a large skillet and add half the chicken broth; bring to a boil. cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, about 10 to 12 minutes. drain and transfer the chicken to a cutting board to cool.
place oil and onion in a small skillet and cook over medium-low heat, stirring occasionally until softened, about 3 to 5 minutes. remove from heat. add remaining broth, lime juice, lime zest and feta. stir until feta is melted, about 1 to 2 minutes.
bring a large pot of water to a boil. cook pasta according to package directions, about 9 minutes. drain and transfer to a decorative serving bowl and coat with feta dressing. salt and pepper to taste.
chop chicken into bite-sized pieces. stir into pasta. toss in blueberries and fresh thyme right before serving. serve room temperature or chilled.
Sunday, June 6, 2010
menu planning 6/6-6/12
sunday - loaded baked potatoes (broccoli cheese, sour cream, chives, salsa)
cowboys beans
salad
watermelon
homemade hot fudge sundaes (with homemade fresh mint ice cream)
monday - tequila honey lime shrimp in avocados
rice, zucchini and corn salad
cottage cheese
apricots
tuesday - marinated pork
cheesy-garlic mashed potatoes
lemon broccoli
strawberry shortcake
wednesday - chicken, blueberry and feta pasta salad
roasted green beans and onions
parmesan brussel sprouts
mango
thursday - left-overs
friday - artichoke chicken pizza
salad with bacon, sunflower seeds, croutons and blue cheese crumbles
baby carrots
fruit salad parfait
black bean brownies
saturday - kielbasa with tomatoes and white beans (recipe from recipezaar.com)
spaghetti squash
pineapple
sunday - mushroom ravioli with red peppers and wilted spinach in alfredo sauce
paprika cauliflower
banana mousse with raspberries
cowboys beans
salad
watermelon
homemade hot fudge sundaes (with homemade fresh mint ice cream)
monday - tequila honey lime shrimp in avocados
rice, zucchini and corn salad
cottage cheese
apricots
tuesday - marinated pork
cheesy-garlic mashed potatoes
lemon broccoli
strawberry shortcake
wednesday - chicken, blueberry and feta pasta salad
roasted green beans and onions
parmesan brussel sprouts
mango
thursday - left-overs
friday - artichoke chicken pizza
salad with bacon, sunflower seeds, croutons and blue cheese crumbles
baby carrots
fruit salad parfait
black bean brownies
saturday - kielbasa with tomatoes and white beans (recipe from recipezaar.com)
spaghetti squash
pineapple
sunday - mushroom ravioli with red peppers and wilted spinach in alfredo sauce
paprika cauliflower
banana mousse with raspberries
Thursday, June 3, 2010
bacon pie
you will need toothpicks, a skillet, deep dish pie plate, 2 mixing bowls and whisk
yields 6 servings
1 package crescent rolls
1 1/2 pound thick-sliced bacon
2 tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 eggs, separated
1/4 cup whipping cream
1/2 cup sour cream
2 tablespoons flour
onion powder
salt and pepper
preheat oven to 450 degrees.
weave 6-8 slices of bacon together forming a lattice. use toothpicks to hold together.
cook remaining bacon until crisp; drain.
line an ungreased pie plate with crescent rolls and press together. rest remaining dough over sides (will cover top later).
crumble bacon into small pieces. layer half on bottom. use half tomato slices to cover bacon. sprinkle with half amount of cheese.
repeat.
in bowl, whisk egg yolks, whipping cream, sour cream, flour, onion powder and salt and pepper. mix until frothy.
in another bowl, beat egg whites until stiff. fold into egg yolks.
pour egg mixture over all and top with dough (center with be open). cover center with bacon lattice.
bake at 450 for 10 minutes, reduce to 350 degrees for 30-35 minutes.
yields 6 servings
1 package crescent rolls
1 1/2 pound thick-sliced bacon
2 tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 eggs, separated
1/4 cup whipping cream
1/2 cup sour cream
2 tablespoons flour
onion powder
salt and pepper
preheat oven to 450 degrees.
weave 6-8 slices of bacon together forming a lattice. use toothpicks to hold together.
cook remaining bacon until crisp; drain.
line an ungreased pie plate with crescent rolls and press together. rest remaining dough over sides (will cover top later).
crumble bacon into small pieces. layer half on bottom. use half tomato slices to cover bacon. sprinkle with half amount of cheese.
repeat.
in bowl, whisk egg yolks, whipping cream, sour cream, flour, onion powder and salt and pepper. mix until frothy.
in another bowl, beat egg whites until stiff. fold into egg yolks.
pour egg mixture over all and top with dough (center with be open). cover center with bacon lattice.
bake at 450 for 10 minutes, reduce to 350 degrees for 30-35 minutes.
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