This week I am going for simplicity and lite-ness since summer is in full swing.
Most everything should be FAIRLY self-explanatory. We are SUPER busy this week finishing up t ball and swim lessons as well as dental and doctor appointments. Also with the heat predicted I am going for "the less work the better"
Most recipes you should be able to look up online or in a regular cook book!
Enjoy
Monday--burgers on the grill with broccoli salad (mayonnaise dressing with raisins and sunflower seeds)
Tuesday--pasta with sauteed vegetables (onion, pepper, garlic, mushroom, olives) and sliced chorizo
Wednesday--crepes (breakfast for supper)--with fresh berries
Thursday--grilled pork tenderloin (the Hormel already marinated--this time the citrus marinated) a side of watermelon
Friday--lasagna rolls (I am going to attempt to cook in the slow cooker)
Wednesday, June 27, 2012
Sunday, June 24, 2012
Monday, June 18, 2012
Weekly Dinner menu-6-18--6-22
Well, we have turned a corner in a few ways! Asher is almost potty trained--yee haw!!!! And we are finishing our basement (one 2x4 at a time) and are NEARLY done framing! This weekend I participated in my first triathlon of the season (my 4th triathlon over all). On top of all that we have come to the point in life where we are busy running kids!!! Bennett is in BOTH t-ball and swimming lessons!
This week we were looking for some ease and convenience, as I have to be gone Wednesday and Thursday for suppers.
This week the menu is:
Honey Dijon Chicken Pasta
Fish Fry with Avocado Salad
Breakfast for Supper (Mom gone Dad cooking)
Taco Casserole (pre-made)
Homemade pizza using Schwans pre-made crust
Shopping list:
Produce: scallions, grapes, avocado (2), grape tomatoes, any fresh pizza toppings you desire, onion (if you don't already have)
Meat: boneless skinless chicken breast, bacon, hamburger (1 lb) any meat you desire for pizza
General: cornmeal mix (if you don't already have), honey Dijon mustard (or salad dressing already prepared), diced can tomatoes, olives (for casserole and pizza if you like) pizza sauce, linguini or any long noodle, black beans (2 cans)
Dairy--cheese-- for pizza and taco casserole, sour cream
Frozen--corn, fish (if you are like us and don't really fish in the lake)
RECIPES
Honey Dijon Chicken--
cook bacon in the oven on 400. (What I do is put the bacon on a cookie rack OVER a cookie sheet that is lined with aluminum foil). Also at the same time cook a thawed chicken breast in the oven as well.
Meanwhile prepare your noodles per package directions.
Dice up 2 good-sized scallions and halve a good handful of grapes.
To prepare the Dijon sauce--use already prepared honey Dijon mustard (about a 1/3 cup) whisk in equal amount of EVOO. Keep tasting it and try to get it to a runny consistency but retain the yummy honey Dijon flavor. If you use too much oil squirt in a little more of the mustard. (I have also used brown mustard, honey and EVOO when I didn't have already prepare honey Dijon)
At this point the bacon is probably ready and check your chicken breast.
Dice up about 4 of the bacon (after it is cooled and you are able to handle it) and either shred or dice up your chicken. Throw everything together and enjoy! (Save the left over bacon for salads or b-fast for supper night)
Fish Fry and Avocado Salad
We aren't too fancy and I am going to find a beer batter recipe online, quite often we just use Shore Lunch.
We do fry our fish outside to keep the smell out of the house.
Avocado Salad
2-diced Avocadoes
Good handful of sliced grape tomatoes
1 cup thawed but not cooked frozen corn (I just run mine under the facet for about 5 min)
1 can black beans (rinsed)
1 small diced onion
Toss together and serve with a balsamic vinaigrette dressing
Taco Casserole
Hamburger--prepare as you would for tacos
in a 9x13 place the prepared hamburger,1 layer of rinsed black beans, 1 layer canned diced tomatoes, 1 layer of 1 cup frozen corn (not thawed), 1 layer of a small can of black olives drained, smear in 1 layer of sour cream, sprinkle on some cheese, if you'd like smear in a layer of salsa as well. (You may throw in sme jalapenos if you so desire as well)
HERE IS WHERE THE CORNMEAL COMES IN- prepare a recipe as though you are making cornbread--smear this over the top of all the layered ingredients. Bake the casserole following the BAKING directions for the cornbread!
I feel the other meals are fairly self explanatory and you may feel free to browse though older posts for ideas!
Have a great Week! Happy Eating!
This week we were looking for some ease and convenience, as I have to be gone Wednesday and Thursday for suppers.
This week the menu is:
Honey Dijon Chicken Pasta
Fish Fry with Avocado Salad
Breakfast for Supper (Mom gone Dad cooking)
Taco Casserole (pre-made)
Homemade pizza using Schwans pre-made crust
Shopping list:
Produce: scallions, grapes, avocado (2), grape tomatoes, any fresh pizza toppings you desire, onion (if you don't already have)
Meat: boneless skinless chicken breast, bacon, hamburger (1 lb) any meat you desire for pizza
General: cornmeal mix (if you don't already have), honey Dijon mustard (or salad dressing already prepared), diced can tomatoes, olives (for casserole and pizza if you like) pizza sauce, linguini or any long noodle, black beans (2 cans)
Dairy--cheese-- for pizza and taco casserole, sour cream
Frozen--corn, fish (if you are like us and don't really fish in the lake)
RECIPES
Honey Dijon Chicken--
cook bacon in the oven on 400. (What I do is put the bacon on a cookie rack OVER a cookie sheet that is lined with aluminum foil). Also at the same time cook a thawed chicken breast in the oven as well.
Meanwhile prepare your noodles per package directions.
Dice up 2 good-sized scallions and halve a good handful of grapes.
To prepare the Dijon sauce--use already prepared honey Dijon mustard (about a 1/3 cup) whisk in equal amount of EVOO. Keep tasting it and try to get it to a runny consistency but retain the yummy honey Dijon flavor. If you use too much oil squirt in a little more of the mustard. (I have also used brown mustard, honey and EVOO when I didn't have already prepare honey Dijon)
At this point the bacon is probably ready and check your chicken breast.
Dice up about 4 of the bacon (after it is cooled and you are able to handle it) and either shred or dice up your chicken. Throw everything together and enjoy! (Save the left over bacon for salads or b-fast for supper night)
Fish Fry and Avocado Salad
We aren't too fancy and I am going to find a beer batter recipe online, quite often we just use Shore Lunch.
We do fry our fish outside to keep the smell out of the house.
Avocado Salad
2-diced Avocadoes
Good handful of sliced grape tomatoes
1 cup thawed but not cooked frozen corn (I just run mine under the facet for about 5 min)
1 can black beans (rinsed)
1 small diced onion
Toss together and serve with a balsamic vinaigrette dressing
Taco Casserole
Hamburger--prepare as you would for tacos
in a 9x13 place the prepared hamburger,1 layer of rinsed black beans, 1 layer canned diced tomatoes, 1 layer of 1 cup frozen corn (not thawed), 1 layer of a small can of black olives drained, smear in 1 layer of sour cream, sprinkle on some cheese, if you'd like smear in a layer of salsa as well. (You may throw in sme jalapenos if you so desire as well)
HERE IS WHERE THE CORNMEAL COMES IN- prepare a recipe as though you are making cornbread--smear this over the top of all the layered ingredients. Bake the casserole following the BAKING directions for the cornbread!
I feel the other meals are fairly self explanatory and you may feel free to browse though older posts for ideas!
Have a great Week! Happy Eating!
Monday, June 11, 2012
June 10-14
Hi Everyone! Glad to be back! Thankfully I am through computer issues! I got a new one a couple of weeks ago, but with school ending and us being out of town I haven't been a faithful blogger!
Anyway our menu for this week!
Monday-Chicken Kabobs with Fruit Salad, yummy yummy!
Tuesday- Antipasto Pasta Salad
Wednesday-Quinoa Salad
Thursday-Steak night with grilled potatoes and green beans
Friday-BLTs
SHOPPING LIST
Produce- it is a wonderful time of year so load up on all sorts! I bought: mangoes, grapes, raspberries, bananas (a staple in our house), strawberries. Also this week at my local grocery all the loose leaf lettuces are on sale 1.49 per head (Coborns). In addition, I got fresh mozzarella BOGO, not to mention a steal on FRESH green beans and button mushrooms. I also picked up some potatoes as well as locally grown tomatoes. Also grab up some bell pepper and onion if you need!
General Grocery-kalamata olives(pitted), black sliced olives, green olives(I buy sliced with pimentos). Lawry's marinade of your choice for the chicken. Good Seasons Italian dressing packet (this is mixed up the oil, vinegar and water you can even buy their special little bottle)
Meat- pepperoni, steaks, chicken thighs (boneless skinless), bacon
Organic area- Quinoa (I just picked up a SIZEABLE bag at Target!!!!)
Frozen- Rossetto frozen pesto pasta ravioli
MONDAY_ Marinate the chicken breasts in the Lawry's marinade of your choice (or make one if you have a favorite). I skewer onion, bell pepper, mushrooms, squash (if I have it), tomatoes, pineapple is also very good as well. I skewer the chicken on their own sticks and veg/ fruit on their own sticks. I also soak the skewers in water. We grill these. I start the chicken and have them going on the grill about 3 minutes and then add the veggie skewers.
The fruit salad has: mango, strawberries, sliced kiwi, sliced banana, craisins, grapes, raspberries. I added marshmallows for the kids (but this could be omitted). The sauce I use about 2 Tbsp balsamic vinegar, about 2 tsp honey and a splash of water (taste for a good sweet/sour balance). Whisk together and pour over the fruit.
TUESDAY- Antipasto Pasta salad. I am calling it this b/c I am tossing the "stuff" from an antipasto platter in with the pesto ravioli.
Cook the ravioli according to the package direction. drain. rinse with cool water. coat with evoo and put in the 'fridge for about an hour. At this point prepare the good seasons italian dressing
Dice up some onion, bell pepper, quarter up pepperoni, cut up fresh mozz into 1/4 in cubes, (you could also add some peppercini to this if you have some on hand), kalamata olives, black olives, green olives (all to your liking), slice some button mushrooms add some grape tomatoes.
Toss these in with the cooked and cooled ravioli coat with a generous amount of the Italian dressing. If you have time to let in sit before serving that would be great to let the flavors merry.
Wednesday- Quinoa Salad ( I have the recipe in a previous post look in the last May posting)
Thursday- steaks on the grill with grilled potatoes and grilled fresh green bean. (plan to toss the potatoes in a Sicilian herb mixture by McCormick and cook in a tin foil pouch)
Friday- BLTs need I say more?????
Enjoy! Bon App
Anyway our menu for this week!
Monday-Chicken Kabobs with Fruit Salad, yummy yummy!
Tuesday- Antipasto Pasta Salad
Wednesday-Quinoa Salad
Thursday-Steak night with grilled potatoes and green beans
Friday-BLTs
SHOPPING LIST
Produce- it is a wonderful time of year so load up on all sorts! I bought: mangoes, grapes, raspberries, bananas (a staple in our house), strawberries. Also this week at my local grocery all the loose leaf lettuces are on sale 1.49 per head (Coborns). In addition, I got fresh mozzarella BOGO, not to mention a steal on FRESH green beans and button mushrooms. I also picked up some potatoes as well as locally grown tomatoes. Also grab up some bell pepper and onion if you need!
General Grocery-kalamata olives(pitted), black sliced olives, green olives(I buy sliced with pimentos). Lawry's marinade of your choice for the chicken. Good Seasons Italian dressing packet (this is mixed up the oil, vinegar and water you can even buy their special little bottle)
Meat- pepperoni, steaks, chicken thighs (boneless skinless), bacon
Organic area- Quinoa (I just picked up a SIZEABLE bag at Target!!!!)
Frozen- Rossetto frozen pesto pasta ravioli
MONDAY_ Marinate the chicken breasts in the Lawry's marinade of your choice (or make one if you have a favorite). I skewer onion, bell pepper, mushrooms, squash (if I have it), tomatoes, pineapple is also very good as well. I skewer the chicken on their own sticks and veg/ fruit on their own sticks. I also soak the skewers in water. We grill these. I start the chicken and have them going on the grill about 3 minutes and then add the veggie skewers.
The fruit salad has: mango, strawberries, sliced kiwi, sliced banana, craisins, grapes, raspberries. I added marshmallows for the kids (but this could be omitted). The sauce I use about 2 Tbsp balsamic vinegar, about 2 tsp honey and a splash of water (taste for a good sweet/sour balance). Whisk together and pour over the fruit.
TUESDAY- Antipasto Pasta salad. I am calling it this b/c I am tossing the "stuff" from an antipasto platter in with the pesto ravioli.
Cook the ravioli according to the package direction. drain. rinse with cool water. coat with evoo and put in the 'fridge for about an hour. At this point prepare the good seasons italian dressing
Dice up some onion, bell pepper, quarter up pepperoni, cut up fresh mozz into 1/4 in cubes, (you could also add some peppercini to this if you have some on hand), kalamata olives, black olives, green olives (all to your liking), slice some button mushrooms add some grape tomatoes.
Toss these in with the cooked and cooled ravioli coat with a generous amount of the Italian dressing. If you have time to let in sit before serving that would be great to let the flavors merry.
Wednesday- Quinoa Salad ( I have the recipe in a previous post look in the last May posting)
Thursday- steaks on the grill with grilled potatoes and grilled fresh green bean. (plan to toss the potatoes in a Sicilian herb mixture by McCormick and cook in a tin foil pouch)
Friday- BLTs need I say more?????
Enjoy! Bon App
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