Monday, October 01, 2007

Menu Monday, 10/1 - 10/7

Breakfast: sunshine muffins*, fruit
Lunch: leftovers from Sunday
Dinner: turkey and/or chicken sandwiches, fruit, pretzels (volleyball game tonight)
Treat: popsicles

Sunshine Muffins
From: Kim

Makes 15-18 muffins

1-1/2 c flour
1 c whole wheat flour
¼ c flax seed
1-2/3 c sugar
2 t baking powder
½ t salt
¾ c butter
3 eggs, beaten
2/3 c fresh orange juice
1-1/2 t vanilla
½ t orange extract
1 T orange marmalade
½ c chopped pecans (optional)

Preheat oven to 350
In large bowl, combine flours, flax, sugar, baking powder and salt. Add remaining ingredients; stir just until combined (do not over-mix). Fill muffin tins 2/3 full. Bake for 15-20 minutes or until top of muffin springs back with touched in the center.

Breakfast: scrambled eggs, toast
Lunch: tomato soup, grilled cheese
Dinner: ‘jampasta’*, salad
Treat: vanilla pudding


From: Kim
adapted recipe from Rachael Ray magazine
Feb/March 2006

1 lb pasta
about 2 TBS olive oil
¾ lb andouille or turkey sausage, casings removed and meat diced (I will be using chicken/apple sausage from Emeril – sold at Sam’s)
2 TBS unsalted butter
4 garlic cloves, finely chopped
1 poblano chile, chopped
1 small red bell pepper, chopped
1 small green pepper,chopped
2 large celery stalks, chopped
1 medium onion, diced
black pepper
2 TBS flour
1 c beer
1 c chicken broth (low sodium)
1 (14.5 oz) diced tomatoes
hot sauce to taste
2 TBS fresh thyme, chopped
1 lb boneless, skinless chicken, diced
1 lb. medium shrimp, peeled and cleaned, tails removed
1/3 c heavy cream
2 scallions, thinly sliced (optional)

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
2. While the pasta works, heat a large, deep skillet over medium-high heat. Add the olive oil, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the “jambasta” and top with the scallions and the reserved crispy sausage.

Wednesday (the boys pick the meals – birthday!)
Breakfast: cream of wheat
Lunch: chicken nuggets, grapes, mandarin oranges
Dinner: meatloaf*, mashed potatoes, broccoli
Treat: birthday cake – chocolate cake with cream cheese frosting


Adapted from Rachel Ray

½ c red bell pepper, seeded and chopped
1 medium carrot, chopped
1 medium onion, diced
1 garlic cloves, minced
1 T olive oil
1-1/2 lbs ground turkey
½ lb lean ground beef
½ c bread crumbs (or oatmeal)
2 eggs
1 t salt
1 T Worch sauce
2 T ketchup
8 strips of bacon (optional – I use turkey style)

1. Preheat the oven to 375°. Place the red bell pepper, carrot, onion and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes.
2. In a large mixing bowl, combine the vegetables, turkey, pork, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Place the meat mixture in a 9-by-13-inch baking dish and, using your hands, form it into a loaf. Cover the loaf with the bacon strips. Bake the meat loaf, uncovered, until cooked through, about 1 hour.
3. Pour off the melted fat, slice the meat loaf and serve.

Breakfast: cereal
Lunch: PB&J, carrots, chips
Dinner: grilled chicken, oven roasted veggies*, salad
Treat: cake

Oven Roasted Veggies

From: Country Home

10 small red potatoes, halved
1 c baby carrots
1 head garlic, trimmed
1 small red onion, cut into strips
1 T chopped fresh rosemary
2 sprigs fresh thyme
½ c olive oil
3 T fresh lemon juice
1 t salt
½ t pepper
1 c cauliflower florets
1 small leeks, halved lengthwise
1 c chunked sweet pepper (red or orange)
1 c small zucchini and/or yellow summer squash, coarsely chopped

In a 13x9 roasting pan, combine potatoes, carrots, garlic, onion, rosemary, and thyme.
In a small mixing bowl, combine oil, lemon juice, salt and pepper. Drizzle over veggies and herbs in pan; toss to coat. Roast uncovered, in a 450 oven for 30 minutes; stirring once.
Remove from oven. Add cauliflower, leeks, sweet pepper, and zucchini; toss to combine. Return to oven; roast 10-15 minutes or until veggies are tender and brown; stirring once

Breakfast: yogurt, fruit
Lunch: tuna salad, crackers
Dinner: white chili*, salad
Treat: ice cream floats

White Chili

Adapted from Midwest Living

1 pound dry Great Northern beans
6 cups water
6 cups chicken broth
1 large onion, chopped
1 cloves garlic, minced
2 4-ounce cans diced green chiles
1 T dried oregano, crushed
1 T cumin
¼ t cayenne pepper
¼ t black pepper
4 cups cooked, diced chicken
¾ cup shredded Monterey Jack cheese

Rinse beans. Place in a Dutch oven and add the water. Bring to a boil, reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In the same pot, stir together the beans, broth, onion, garlic, chiles, oregano, cumin, cayenne, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 90 minutes.
Stir in chicken. Simmer, covered, for 30 minutes more. Just before serving, sir in the cheese until just melted.

Breakfast: French toast, turkey bacon
Lunch: leftovers
Dinner: garlic lime chicken*, mashed carrots/parsnips*, salad, rolls
Treat: snickerdoodles*

Garlic Lime Chicken

Adapted from Saving Dinner

1 t salt
1 t pepper
½ t cayenne pepper
¼ t paprika
1 t garlic powder
½ t onion powder
¼ t thyme
6 boneless, skinless chicken breasts
2-1/2 T butter
5 T fresh lime juice
½ c chicken broth, low sodium

On a dinner plate, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken.
In a skillet, heat butter and olive oil together over medium heat. Sauté chicken until golden brown; about 7 minutes on each side. Remove chicken and add lime juice and broth to the pan, whisking up the browned bits. Keep cooking until sauce reduces a bit. Add chicken back to the pain and thoroughly coat and serve.

Note: wonderful with garlic mashed potatoes
Leftover chicken is great in stir-fry

Mashed Carrots and Parsnips
Serves 4

4 large carrots (about 1 lb)
6 large parsnips (about 1 lb)
2 whole cloves
1 t granulated sugar
½ t salt
2 T butter
1 T brown sugar
fresh mint or scallion tops

Peel carrots and slice coarsely. Peel parsnips and cut in lengthwise. Cut again and remove rough centers. In a deep saucepan, place the carrots, parsnips, cloves, granulated sugar, salt, and water to cover. Cover pan, bring to a boil over high heat, and cook 30 minutes, or until veggies are tender. Drain, removing the cloves, and add the butter and brown sugar. Mash and place in a serving dish. Sprinkle with mint.

From: Kim
Makes about 4 dozen cookies
*plan ahead – dough chilling time

This is one out of a handful of recipes I use that calls for margarine. It really does make a difference in this particular cookie.

1 c margarine, softened
1-3/4 c sugar
2 eggs
2-3/4 c flour
2 t cream of tartar
1 t baking soda
½ t salt
3 t cinnamon
1 t ground nutmeg

In a large mixer bowl, cream the margarine. Slowly add 1-1/2 c sugar, then the eggs. Mix the flour, cream of tartar, baking soda, and salt, and gradually add to the creamed mixture. Chill overnight.

Combine the remaining sugar and the spices on a small plate. Divide the dough in half, keeping one half in fridge until needed. Shape the dough into walnut size balls, roll in sugar mixture. Place 2 inches apart on an ungreased sheet and bake just until golden – check the bottoms to make sure they are not getting too brown – about 8 minutes. Then cookies will puff up at first, and then flatten out with crinkled tops. Cool on racks.

Breakfast: oatmeal
Lunch: Subway
Dinner: maple mustard pork tenderloin*, sweet potatoes, peas
Treat: cookies or popsicles

Maple Mustard Pork Tenderloin

From: Kim

2 pork tenderloins (they come 2 to a package in the market)
cooking spray
¼ cup Dijon mustard
6 TBS. maple syrup, divided (yes, use the real stuff)
1 TBS. fresh rosemary (or 1 tsp. dried rosemary)
½ tsp salt
¼ tsp pepper
3-4 medium apples, peeled and cut into wedges

Preheat oven to 425. Trim the fat from the tenderloins. Place on a broiler pan coated with spray. Combine mustard, 2 TBS syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat therm. into thickest part of pork. Bake at 425 for about 25 minutes or until therm. Registers 160. While is baking, heat skillet over medium heat (using a bit of cooking spray if necessary) until hot. Add apples and sauté 5 minutes. Reduce heat to low and add 4 TBS of maple syrup. Place apples at a slow simmer for 10 minutes. Cut pork crosswise into slices; spoon cooked apples over pork.

Labels: ,


Blogger Bev said...

Oh! That jambpasta looks so delish!! I will definately have to try this one!

2:53 PM  

Post a Comment

<< Home