Tuesday, February 25, 2014

Menu #75

Hello!  How’s everybody’s week going?  Ours has been uneventful so far but that’s just fine with me.  We have a lot going on in the next couple weeks with X-man’s 6th birthday approaching, the beginning of baseball season, and another catering gig.  This is sort of the calm before the storm!

On to this week’s menu. . .

Monday:  Grilled Salmon/grilled asparagus/scallion-lime couscous

Tuesday:  Turkey Pot Pie & salad
I used up turkey that’s been stored away  in the freezer since we deep fried it on Christmas Eve, and it was magnificent!  That’s a picture of the pretty pot pie above.  Laddie prefers a darker crust, so I broil it for a couple minutes at the very end to give it that deep color.  I’ll share the recipe with you later this week (hopefully!). 

Wednesday:  Leftovers
We have a birthday party at the park after school tomorrow, so I think leftovers will be all I have energy for at the end of the day. 

Thursday:  Chicken Pad Thai/edamame/mandarin oranges

Friday:  Cheese Tortellini w/ vodka sauce/salad/garlic-parmesan bread
Xavier’s new fave…tortellini!  He can’t get enough of the stuff!

Saturday:  Grilled Cheeseburgers & baked fries

Sunday:  Pigs in a Blanket & creamy asparagus soup
I saved all the ends of the asparagus from Monday night’s dinner and I’m going to use them up in the soup for this night. 

Wishing everyone a week full of good food & great health!  J

Tuesday, February 18, 2014

Menu #74

I didn't get to posting a menu last week because there wasn't a menu to post.  It was a crazy busy week last week.  I had a last-minute catering gig while there were a million other things going on with school and baseball, so we just ate whatever we had on hand. . .mostly pasta!  We were all ready for our 4-day weekend.  We had a great Valentine’s Day family outing in San Diego, beginning with brunch at Hash House A-Go- followed by a day at the San Diego Zoo.  The rest of the weekend was full of a lot of much-needed lounging. 

With the chaos of last week I was unable to post the Vegetable Chili recipe, so here it is now. . .

Vegetable Chili

2 T grape seed oil
1 link of Mexican soy chorizo
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
2 jalapenos, chopped finely
4 garlic cloves, minced
1 beer (I used a Corona)
1 32-oz can of crushed tomatoes
1 large can of diced green chilies
2 can black beans
2 heaping  T chili powder
1 T garlic powder
1 T onion powder
1/2 T cumin
S&P, tt

Heat oil over medium-high heat and sauté soy chorizo for about 5 minutes.  Add the bell peppers, onion, jalapeno, and garlic and cook until the onions and peppers are starting to caramelize, about 10 minutes.  Deglaze pan with beer and add tomatoes, green chilies, and beans.  Season garlic powder, onion powder, cumin, chili powder, S&P. Bring to a boil and reduce to a simmer.  Allow the chili to simmer for at least 30 minutes uncovered. 

This week’s menu. . .

Monday:  Red Curry Chicken/steamed brown jasmine rice/edamame

Tuesday:  Vegetable Chili/ham & cheese Panini
I froze the leftover chili from Super Bowl and thawing some of it out for dinner tonight.  This makes for a super easy dinner night since we’ll be at baseball practice this evening.   

Wednesday:  Roast Salmon w/ Mexican spices/lime-cilantro couscous/sautéed zucchini

Thursday:  7-layer burritos/salad w/ homemade 1000 Island
The burrito layers will consist of seasoned ground beef, refried beans, rice, guacamole, salsa, cheese, and sour cream. . .yummy!

Friday:  leftovers

Saturday:  Make-Your-Own Pizza Night

Tuesday, February 4, 2014

Menu #73

Vegetarian Chili

Good evening!  Hope you all had a fabulous Super Bowl Sunday.  The game was horribly sad for BDL but the fabulous company and insanely delicious food were a great distraction!  Everyone brought over such great treats, like jalapeno popper dip and jalapeno popper rolls, Buffalo-style cauliflower, Snickers fudge, a ridiculously decadent dessert called the Stadium Delight. . .the list goes on and on.  There was so much great food!  I made a vegetarian chili that is quite wholesome but also full of great flavor.   I’ll post the recipe on Thursday when I have some more time. 

This week’s menu is all made up from Super Bowl party leftovers.  I kept the menu easy and quick again because there’s a lot going on with school stuff and the start of Spring baseball.  Also, at the end of the week we are heading to Visalia for my twin nephews’ 1st birthday party.  Happy Birthday Ethan & Elijah!!!

Monday:  Chili & Cheese Omelets/breakfast potatoes/fruit salad/whole-wheat toast
Using up the leftover chili, cheese, and fruit.

Tuesday:  Pigs in a Blanket/mac & cheese/veg salad
Using up leftover hot dogs and vegs.

Wednesday:  Chicken Stew & garlic-parmesan toast
This is going to be a long day at X-man’s school, so I’m just pulling some chicken stew from the freezer.

Thursday:  Pasta Primavera/salad/garlic bread
Using up the last of the vegs from the veg platter.

Friday:  l/or or take out

Saturday:  Heading to Visalia!

Sunday:  Food on the road home!