last week was another bad week for sticking to the plan. (oops!) it started with olive garden (oh naughty eggplant parmigiana, you are soooo tasty), then we chose lemon-pepper salmon over shrimp salad and wonton soup instead of taco, then i blew up the spaghetti squash (yes, i literally blew it up) so we opted for grilled cheese, had sushi instead of roadside barbeque, left town on an impromptu trip and hit texas roadhouse, and finally finish off the week with banana popsicles, saltine crackers, mashed potatoes and seven-up (sick household). ah, well, such is life sometimes. :) you'll be seeing last week's selections again sometime soon.
sunday - maple bacon-wrapped chicken breast
mashed sweet potatoes
sauteed mushrooms and orange peppers
peaches
monday - wedding soup
crackers with sliced cheddar
grilled zucchini and summer squash
cinnamon applesauce
tuesday - red beans and cauliflower rice
celery with peanut butter
mango
wednesday - raspberry basil chicken
roasted garlic broccoli
buttered corn
banana chips
thursday - leftovers
friday - lo mien
veggie medley
mandarin oranges with toasted coconut and shave almonds
saturday - eat out at cinzetti's
sunday - smoked turkey (and swiss) panini (with spinach, sun-dried tomatoes, walnuts, garlic mayo and apples)
creamy red pepper potato soup
artichoke hearts
blueberries
Sunday, October 31, 2010
Tuesday, October 26, 2010
western omelet potato skins with pepper jack cheese and smoked paprika
you will need: sharp knife, cutting board, a fork, paper towels, mixing bowl, skillet and baking sheet
yields 2 servings
2 medium russet potatoes
4 large eggs
1/4 cup milk
2 slices deli ham, chopped small
2 tablespoons onion, chopped small
2 tablespoons mushroom, chopped small
1/2 cup red and green bell pepper, chopped small
1/2 cup pepper jack cheese
pam
salt and pepper
smoked paprika
preheat oven to 450 degrees. using a fork, pierce potato several times and place in microwave on a paper towel. cook 10 minutes.
cook onions, pepper and mushrooms in a skillet until done. reducing heat, add ham. whisk eggs, milk and salt and pepper in bowl. add eggs to veggies in skillet and scramble (leave it a little less done than you like to allow for cooking in oven). remove from heat.
when potatoes are finished cooking, remove from microwave and stick in freezer to cool (about 5 minutes). cut potatoes in half horizontally, scooping out potato 'guts'. leave a 1/4 inch thick wall.
spray potato skins with pam before placing on baking sheet. fill each skin with egg mixture. top with 2 tablespoons cheese. bake 10-15 minutes or until cheese is melted. season with paprika.
**fry up the potato guts in the skillet (high heat) with some butter until browned and crunchy, or mash and make potato pancakes.
yields 2 servings
2 medium russet potatoes
4 large eggs
1/4 cup milk
2 slices deli ham, chopped small
2 tablespoons onion, chopped small
2 tablespoons mushroom, chopped small
1/2 cup red and green bell pepper, chopped small
1/2 cup pepper jack cheese
pam
salt and pepper
smoked paprika
preheat oven to 450 degrees. using a fork, pierce potato several times and place in microwave on a paper towel. cook 10 minutes.
cook onions, pepper and mushrooms in a skillet until done. reducing heat, add ham. whisk eggs, milk and salt and pepper in bowl. add eggs to veggies in skillet and scramble (leave it a little less done than you like to allow for cooking in oven). remove from heat.
when potatoes are finished cooking, remove from microwave and stick in freezer to cool (about 5 minutes). cut potatoes in half horizontally, scooping out potato 'guts'. leave a 1/4 inch thick wall.
spray potato skins with pam before placing on baking sheet. fill each skin with egg mixture. top with 2 tablespoons cheese. bake 10-15 minutes or until cheese is melted. season with paprika.
**fry up the potato guts in the skillet (high heat) with some butter until browned and crunchy, or mash and make potato pancakes.
Sunday, October 24, 2010
menu planning 10/24-10/30
sunday - french onion soup with melted gruyere cheese
corn on the cob
lime jello
apple with peanut butter
monday - leftovers
tuesday - shrimp salad on cucumber halves
tomato slices with mozzarella cheese and balsamic vinegar
steamed broccoli
cantelope
strawberry scone
wednesday - taco soup
flaky crescents
house salad with blue cheese dressing
cactus fruit
thursday - cottage cheese and ricotta stuffed shells
spaghetti squash with garlic and parmesan
green and wax beans
pears
pumpkin ice cream with caramel sauce
friday - eat out at roadside bbq
saturday - western omelet potato skins with pepper jack cheese and smoked paprika
asparagus
kiwi
banana blueberry apple oatmeal cupcakes with cream cheese frosting
sunday - maple bacon-wrapped chicken breast
mashed sweet potatoes
sauteed mushrooms and orange peppers
peaches
corn on the cob
lime jello
apple with peanut butter
monday - leftovers
tuesday - shrimp salad on cucumber halves
tomato slices with mozzarella cheese and balsamic vinegar
steamed broccoli
cantelope
strawberry scone
wednesday - taco soup
flaky crescents
house salad with blue cheese dressing
cactus fruit
thursday - cottage cheese and ricotta stuffed shells
spaghetti squash with garlic and parmesan
green and wax beans
pears
pumpkin ice cream with caramel sauce
friday - eat out at roadside bbq
saturday - western omelet potato skins with pepper jack cheese and smoked paprika
asparagus
kiwi
banana blueberry apple oatmeal cupcakes with cream cheese frosting
sunday - maple bacon-wrapped chicken breast
mashed sweet potatoes
sauteed mushrooms and orange peppers
peaches
Thursday, October 21, 2010
asparagus rolls
you will need: saucepan, tongs, mixing bowl filled with ice water, paper towels, serving platter, knife
yields 8 servings
2 bundles of (thin) asparagus
1/2 pound deli-sliced salami
garlic-flavored cream cheese
salt and pepper
grated parmesan cheese
boil pot of water. take each asparagus spear and bend it so that it snaps at the weakest spot.
place asparagus in boiling water for 4-5 minutes. when the timer goes off, immediately transfer asparagus into ice water to stop the cooking process.
dry asparagus with a paper towel. place on a platter in a single layer and season with salt, pepper and parmesan cheese.
take salami and spread a thin layer of cream cheese over each slice. wrap salami around 2-3 asparagus spears (depending on thickness).
chill before serving.
yields 8 servings
2 bundles of (thin) asparagus
1/2 pound deli-sliced salami
garlic-flavored cream cheese
salt and pepper
grated parmesan cheese
boil pot of water. take each asparagus spear and bend it so that it snaps at the weakest spot.
place asparagus in boiling water for 4-5 minutes. when the timer goes off, immediately transfer asparagus into ice water to stop the cooking process.
dry asparagus with a paper towel. place on a platter in a single layer and season with salt, pepper and parmesan cheese.
take salami and spread a thin layer of cream cheese over each slice. wrap salami around 2-3 asparagus spears (depending on thickness).
chill before serving.
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