We have a mellow week this week. Just school and work, then a 3 day weekend. I'm hoping for nice weather. We got blackberries for the first time this season, sweet and yummy. Also enjoying nectarines, blueberries and strawberries. The menu this week is filled with quick and simple. With school heading to the end, i'm starting to get more relaxed.
Monday- Spaghetti with a veggie sauce, berry salad
Tuesday- Chicken Tacos, Red Rice
Wednesday- Ravioli Skillet, brocoli
Thursday- Pork and Beans(crock pot), green salad
Friday- California Cheeseburger, fries, carrot sticks
Saturday- Eat out
Sunday- BBQ with friends
Dessert of the Week: Fresh berry pizza cookies
Monday, May 24, 2010
Thursday, May 20, 2010
Thai Stir Fry
So the idea for this one came out of my clean eating magazine. I have often considering making a peanut sauce but never did because i thought it would taste strange. Since i'm willing to try almost anything once and want the kids to also, I decided to give it a try. It was very tasty, very different from my usual soy based stir fry sauces but still very good. As with any stir fry feel free to use whatever protein and vegetable combination you and your family prefer. I have to admit that the children don't care for shrimp yet, but I will keep trying.
Ingredients:
3/4 cup coconut milk
1/2 teaspoon to 1 tablespoon thai chili paste(depends on how hot you like it)
1/4 teaspoon red pepper flakes
2 tablespoons peanut butter
juice of 2 limes
4 garlic cloves, chopped
1 teaspoon ground ginger
1 tablespoon tomato paste
2 cups broccoli, boiled for a minute so they are a little soft
2 cups snow peas
1 red pepper, sliced into strips
10 raw shrimp, tails removed, and cut into small pieces
1 pork loin chop, cut into bite size pieces
Make It:
In a bowl whisk together the coconut milk, chili paste, red pepper flakes, peanut butter, lime juice, garlic, ginger and tomato paste. Set aside. Heat a wok or large skillet over high heat. Spray with cooking spray. Add pork to pan, stir for 2 minutes until browned. Add shrimp, stir fry for 2 minutes until shrimp just start to change color. Add broccoli, snow peas and red pepper stir fry for 2 minutes. Turn heat to medium and pour in sauce, stir and let cook for about 3 minutes, until sauce thickens a little. Serve over rice. Enjoy!
Ingredients:
3/4 cup coconut milk
1/2 teaspoon to 1 tablespoon thai chili paste(depends on how hot you like it)
1/4 teaspoon red pepper flakes
2 tablespoons peanut butter
juice of 2 limes
4 garlic cloves, chopped
1 teaspoon ground ginger
1 tablespoon tomato paste
2 cups broccoli, boiled for a minute so they are a little soft
2 cups snow peas
1 red pepper, sliced into strips
10 raw shrimp, tails removed, and cut into small pieces
1 pork loin chop, cut into bite size pieces
Make It:
In a bowl whisk together the coconut milk, chili paste, red pepper flakes, peanut butter, lime juice, garlic, ginger and tomato paste. Set aside. Heat a wok or large skillet over high heat. Spray with cooking spray. Add pork to pan, stir for 2 minutes until browned. Add shrimp, stir fry for 2 minutes until shrimp just start to change color. Add broccoli, snow peas and red pepper stir fry for 2 minutes. Turn heat to medium and pour in sauce, stir and let cook for about 3 minutes, until sauce thickens a little. Serve over rice. Enjoy!
Sunday, May 16, 2010
Menu for May 17th - May 23rd
I'm so glad it is starting to be warm! Summer is almost here. This week is just normal. We have a birthday party on saturday. Sorry I didn't take any pictures last week, I just didn't feel like it, lol. Now that is officially warm the oven will hardly get used, more skillet and stir fry dinners. It is great to grill in summer as well, but I leave that to the hubby. The produce at the farmers market is fantastic right now. I never knew how good seasonal was until I switched. Cherries, blueberries, strawberries and cherry tomatoes are our favorites right now. The menu this week is very simple with lots of fresh veggies. I got fava beans in my box this week not sure what to do with them or if we will like them, just have to see. Everyone have a great week.
Monday- Pizza, green salad
Tuesday- Spicy Skillet Chicken, Black and Pinto Bean Salsa, Cheese Quesadilla
Wednesday- French Onion Beef(crock pot), Mashed Potatoes and Gravy, butter carrots
Thursday- Thai Shrimp Stir Fry, Coconut Rice
Friday- Taco Pasta Skillet, broccoli
Saturday- Birthday Party
Sunday- King Crab, Macaroni and Cheese, Fava Beans, green salad
Dessert of the Week: Rice Crispie Flower Pops
Monday- Pizza, green salad
Tuesday- Spicy Skillet Chicken, Black and Pinto Bean Salsa, Cheese Quesadilla
Wednesday- French Onion Beef(crock pot), Mashed Potatoes and Gravy, butter carrots
Thursday- Thai Shrimp Stir Fry, Coconut Rice
Friday- Taco Pasta Skillet, broccoli
Saturday- Birthday Party
Sunday- King Crab, Macaroni and Cheese, Fava Beans, green salad
Dessert of the Week: Rice Crispie Flower Pops
Chicken and Sausage Lasagna
We love lasagna in this house, it is a very fun thing to try a bunch of different ways! In this one I mixed chicken and spicy italian sausage, it came out great!
Ingredients:
2 chicken breasts, cut into bite size pieces
3 italian sausages
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1 jar plus one cup spaghetti sauce
1 cup water
1 12 oz. container ricotta
2 1/2 cups mozzarella
3/4 cup shredded parmesan
8 fresh basil leaves, chopped
salt and pepper to taste
1 egg, whipped
9 lasagna noodles, uncooked
Make It:
In a bowl mix together ricotta, 1 cup mozzarella, 1/4 cup parmesan, basil, and garlic. Taste and then add salt and pepper to your liking. Mix in egg, cover and set in refrigerator. Heat a large pot over medium high heat. Spray with cooking spray add chicken to pan, cook till brown on all sides. Add italian sausage, stir, cook until browned. Add onion and bell pepper, stir, cook until softened about 5 minutes. Pour in spaghetti sauce, leaving the extra one cup out. Stir, allow to come to a simmer, cover and cook for 10 minutes. Uncover stir and cook for 15 minutes. Turn oven to 375 degrees. In a large casserole dish, Pour reserved cup of spaghetti sauce onto bottom, spread to cover bottom of pan. Stir 1 cup water into sauce. Begin layering lasagna, put noodles first, then 1/3 of the ricotta mixture, then 2 1/2 ladles of sauce, then 1/3 cup mozzarella, and a good sprinkle of parmesan. Continue the next two layers the same ending the top with the rest of the sauce and cheeses. Cover with saran wrap, and then foil. Bake on a cookie sheet for 45 minutes. Remove saran wrap and foil. Allow to bake for another 15 minutes. Remove from oven let sit for 15 minutes. Enjoy!
Ingredients:
2 chicken breasts, cut into bite size pieces
3 italian sausages
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1 jar plus one cup spaghetti sauce
1 cup water
1 12 oz. container ricotta
2 1/2 cups mozzarella
3/4 cup shredded parmesan
8 fresh basil leaves, chopped
salt and pepper to taste
1 egg, whipped
9 lasagna noodles, uncooked
Make It:
In a bowl mix together ricotta, 1 cup mozzarella, 1/4 cup parmesan, basil, and garlic. Taste and then add salt and pepper to your liking. Mix in egg, cover and set in refrigerator. Heat a large pot over medium high heat. Spray with cooking spray add chicken to pan, cook till brown on all sides. Add italian sausage, stir, cook until browned. Add onion and bell pepper, stir, cook until softened about 5 minutes. Pour in spaghetti sauce, leaving the extra one cup out. Stir, allow to come to a simmer, cover and cook for 10 minutes. Uncover stir and cook for 15 minutes. Turn oven to 375 degrees. In a large casserole dish, Pour reserved cup of spaghetti sauce onto bottom, spread to cover bottom of pan. Stir 1 cup water into sauce. Begin layering lasagna, put noodles first, then 1/3 of the ricotta mixture, then 2 1/2 ladles of sauce, then 1/3 cup mozzarella, and a good sprinkle of parmesan. Continue the next two layers the same ending the top with the rest of the sauce and cheeses. Cover with saran wrap, and then foil. Bake on a cookie sheet for 45 minutes. Remove saran wrap and foil. Allow to bake for another 15 minutes. Remove from oven let sit for 15 minutes. Enjoy!
Saturday, May 15, 2010
Chicken with Lemon Butter Sauce
So my plan was to make chicken piccata, for the first time, but after I got home I decided I did not want to go through the trouble of breading the chicken. So this is what I made. It came out very tasty.
Ingredients:
4 chicken breasts, pounded thin
1/2 cup chardonnay
1/3 cup lemon juice, keep lemon halves
3 tablespoons butter, divided
salt and pepper
Make It:
Preheat oven to 400 degrees. Heat a skillet over medium high heat. Spray skillet with cooking spray. Salt and pepper each chicken breast on both sides, put in skillet 2 at a time. Cook for 2 minutes per side, remove to a cookie sheet. Once all four chicken breasts are done place them in oven for 15 minutes. Wipe out skillet, add 1 tablespoon butter, wine, lemon juice and reserved lemon halves to skillet, Bring to a simmer and allow to reduce by 1/2, should take about 10 minutes. Remove lemon halves. Add remaining 2 tablespoons butter to pan, allow to melt. Serve sauce over chicken. Enjoy!
Ingredients:
4 chicken breasts, pounded thin
1/2 cup chardonnay
1/3 cup lemon juice, keep lemon halves
3 tablespoons butter, divided
salt and pepper
Make It:
Preheat oven to 400 degrees. Heat a skillet over medium high heat. Spray skillet with cooking spray. Salt and pepper each chicken breast on both sides, put in skillet 2 at a time. Cook for 2 minutes per side, remove to a cookie sheet. Once all four chicken breasts are done place them in oven for 15 minutes. Wipe out skillet, add 1 tablespoon butter, wine, lemon juice and reserved lemon halves to skillet, Bring to a simmer and allow to reduce by 1/2, should take about 10 minutes. Remove lemon halves. Add remaining 2 tablespoons butter to pan, allow to melt. Serve sauce over chicken. Enjoy!
Thursday, May 13, 2010
Italian Sloppy Joe's
This is my third version of sloppy joe's. They have become a favorite in this house. They are quick, easy and filling with not to many ingredients. Good for a weeknight dinner.
Ingredients:
2 italian sausages
1 pound ground beef
1 1/2 cups spaghetti sauce
1 bell pepper, chopped
1 onion, chopped
1 garlic glove, chopped
4 fresh basil leaves, chopped
8 pieces provolone cheese
4 ciabatta rolls, sliced in half
salt and pepper to taste
Make It:
Heat a large pot over medium heat. Add ground beef to pot, cook breaking up and stirring. Once browned drain off grease. Add italian sausage to pan, squeeze out of lining into pot, add bell peppers and onion to pot. Cook and stir, using a spoon to break up italian sausage, until sausage is browned and veggies are tender. Add garlic and cook for one minute. Stir in spaghetti sauce, bring to a low simmer and cover, let cook for 5 minutes. Uncover add salt and pepper to taste and basil, stir to combine. Let cook for 5 more minutes. Put one piece of cheese on bottom piece of each roll. Spoon 1/4 of the meat mixture onto the cheese, place a second piece of cheese onto top of meat, continue with next 3 rolls. Place on a baking sheet, put under a broiler set to low. Broil until cheese is melted, about 2 minutes. Place top of rolls onto sandwiches. Enjoy!
Ingredients:
2 italian sausages
1 pound ground beef
1 1/2 cups spaghetti sauce
1 bell pepper, chopped
1 onion, chopped
1 garlic glove, chopped
4 fresh basil leaves, chopped
8 pieces provolone cheese
4 ciabatta rolls, sliced in half
salt and pepper to taste
Make It:
Heat a large pot over medium heat. Add ground beef to pot, cook breaking up and stirring. Once browned drain off grease. Add italian sausage to pan, squeeze out of lining into pot, add bell peppers and onion to pot. Cook and stir, using a spoon to break up italian sausage, until sausage is browned and veggies are tender. Add garlic and cook for one minute. Stir in spaghetti sauce, bring to a low simmer and cover, let cook for 5 minutes. Uncover add salt and pepper to taste and basil, stir to combine. Let cook for 5 more minutes. Put one piece of cheese on bottom piece of each roll. Spoon 1/4 of the meat mixture onto the cheese, place a second piece of cheese onto top of meat, continue with next 3 rolls. Place on a baking sheet, put under a broiler set to low. Broil until cheese is melted, about 2 minutes. Place top of rolls onto sandwiches. Enjoy!
Wednesday, May 12, 2010
Creamy Italian Sausage Spaghetti
This is a fast one should take about 30 minutes. So nice to have fresh seasonal tomatoes again. I used spicy italian sausage but mild could be substituted if you do not like spice.
Ingredients:
3 italian sausage
1 bell pepper, chopped
1/2 red onion, chopped
3 roma tomatoes, seeded and chopped
7 oz. spaghetti
1/2 cup chardonnay
1/2 cup heavy cream
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 garlic gloves, chopped
1/4 cup shredded parmesan
Make It:
Fill a large pot with water and place over high heat, cover, once boiling add spaghetti noodles, cook for 11 minutes. While spaghetti noodles are cooking, heat a large pot over medium high heat. Put italian sausage in pan by squeezing sausage out of lining. Break up sausage using a spoon, add bell pepper and onion to pan, stir to combine. Cook for about 5 minutes until sausage is not pink and veggies are tender. Drain of any excess oil. Add garlic and tomato to pan, stir to combine. Add wine to pan, cook for 5 minutes until wine is reduced to almost gone. Drain pasta, do not rinse. stir seasonings and cream and parmesan into pan. Allow to cook for a couple minutes till thickened slightly. Pour noodles into sauce and toss to combine. Enjoy!
Ingredients:
3 italian sausage
1 bell pepper, chopped
1/2 red onion, chopped
3 roma tomatoes, seeded and chopped
7 oz. spaghetti
1/2 cup chardonnay
1/2 cup heavy cream
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 garlic gloves, chopped
1/4 cup shredded parmesan
Make It:
Fill a large pot with water and place over high heat, cover, once boiling add spaghetti noodles, cook for 11 minutes. While spaghetti noodles are cooking, heat a large pot over medium high heat. Put italian sausage in pan by squeezing sausage out of lining. Break up sausage using a spoon, add bell pepper and onion to pan, stir to combine. Cook for about 5 minutes until sausage is not pink and veggies are tender. Drain of any excess oil. Add garlic and tomato to pan, stir to combine. Add wine to pan, cook for 5 minutes until wine is reduced to almost gone. Drain pasta, do not rinse. stir seasonings and cream and parmesan into pan. Allow to cook for a couple minutes till thickened slightly. Pour noodles into sauce and toss to combine. Enjoy!
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