Monday, October 08, 2007

Monday Menu...10/8-10/14

Monday
Breakfast: cereal, toast
Lunch: chicken nuggets, grapes, carrots
Dinner: salad with grilled chicken*
Treat: something at the volleyball game



Chop Chop Salad with Spicy French Dressing
from: Kim
Serves 6-8

2 garlic cloves, chopped
1 cup ketchup
1 cup cider vinegar
½ c sugar
2 TBS Worcestershire sauce
2 tsp paprika
several dashes of hot sauce, to taste

2 heads of romaine lettuce, chopped
1-1/2 red onion, chopped
4 tomatoes, seeded and chopped
2 red bell peppers, seeded and chopped
2 cucumbers – peeled, seeded and chopped
2 cups of raw broccoli, chopped
2 (15 oz) cans chickpeas, rinsed and drained
1-1/2 cup crumbled blue cheese or feta cheese

In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worch. Sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend.
Place the veggies in large salad bowl. Toss with the dressing; top with cheese

*you can add any veggies you like – this salad is perfect for leftover dinner veggies or cleaning out the veggie drawer in the fridge
*use leftover grilled chicken for extra taste/protein



Tuesday
Breakfast: PB&J French toast sticks*
Lunch: turkey sandwiches, apple slices
Dinner: chili, veggie sticks, cinnamon rolls*
Treat: nothing planned



Peanut Butter and Jelly French Toast Sticks
From: Rachel Ray

½ c peanut butter
8 slices sandwich bread
½ cup jelly
5 eggs
1/3 c milk
2 t vanilla
4 T butter
½ cup syrup or warmed jelly

Spread the peanut butter and jelly on bread to make 4 sandwiches.
In a wide, medium bowl, whisk together the eggs, milk and vanilla. In a large skillet, heat 2 T butter over medium heat. When the butter is almost melted, dunk two of the sandwiches into the French toast batter and let the excess drip off. Place in the pan and cook until golden, about 4 minutes for each side. Repeat with other sandwiches.
Let cool slightly and cut into sticks. Serve with syrup or warm jelly.


The chili is homemade but I have no set recipe. Ground beef, loads of beans, spices, etc.


'Cinnabon' Cinnamon Rolls

rolls:
1 package active dry yeast
1 cup warm milk (105 to 110 degrees)
1/2 cup sugar
1/3 c softened butter
1 t salt
2 eggs
4 c flour

filling:
1 c packed brown sugar
2-1/2 T cinnamon
1/3 c softened butter

icing:
1/2 c softened butter
1-1/2 c powdered sugar
1/4 c softened cream cheese
1/2 t vanilla
1/8 t salt

For the rolls, dissolve yeast in warm milk in a large bowl. Add the sugar, butter, salt, eggs and flour; mix well. Knead the dough into a large ball, adding more flour as necessary, until dough pulls away easily from your hands. Put back in bowl, cover with towel, and let rise in warm place for about 1 hour, or until dough has doubled in size.

Roll the dough out on a lightly floured surface. Roll the dough flat until it is approx 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

Preheat oven to 400.

For the filling, combine sugar and cinnamon in a bowl. Spread the butter evenly over the dough and then sprinkle the cinnamon sugar evenly over surface.

Working carefully from the top, roll the dough down to the bottom edge. Cut the rolled dough into 1-3/4 inch slices and place six at a time, evenly spaced, in a lightly greased pan. Bake for 12 minutes, or until light brown on top.

While the second bath of rolls bake, combine icing ingredients. Beat will with mixer until fluffy.

When rolls come out of oven, cool 5 minutes and coat each with icing. Serve.



Wednesday
Breakfast: yogurt, fruit
Lunch: leftover chili
Dinner: Moroccan chicken*(crockpot), pasta, green beans
Treat: popsicles



Moroccan Chicken
From: adapted from Saving Dinner

2 16 oz cans garbanzo beans, drained
1 12 oz can diced tomatoes
1 small red bell pepper, seeded, cut into small squared
1 small red onion, chopped
½ cup golden raisins
2 T tomato paste
¼ c chicken broth, low sodium
3 cloves garlic, minced
1-1/2 t ground cumin
4 boneless, skinless chicken pieces, cut into cubes
2 T peanut butter

Place beans, tomatoes, bell pepper, onion, raisins, pasta, broth, garlic, and cumin in a crockpot. Mix until well combined. Place chicken on top of bean mixture. Cover. Cook on low heat for 6 hours. Stir in peanut butter; cook for 5 minutes. Serve.



Thursday
Breakfast: scrambled eggs, toast
Lunch: quesadillas
Dinner: chicken with spinach*, brown rice, rolls
Treat: oatmeal banana cookies*


Skillet Chicken with Spinach

From: Kim

2 T olive oil
6 boneless, skinless chicken breasts
1 large onion, diced
1 garlic clove, minced
1 lb red potatoes, cut into small cubes
1 c low sodium chicken broth
½ c white wine
½ t fresh thyme
salt and pepper to taste
3 cups spinach

In a skillet, heat oil. Add the chicken and cook until browned on both sides. Add onions, garlic, potatoes, broth, wine, thyme, salt and pepper. Lower heat; cover and simmer for 10 minutes or until chicken and potatoes are cooked through. Serve on raw spinach and let the heat of the chicken wilt the spinach. Serve.



Oatmeal Banana Cookies
From: Stephanie

¾ cup shortening (butter flavored Crisco)
1 large ripe banana
1 egg
1-3/4 cup oats
1-1/2 cups flour
1 cup sugar
1 t ground cinnamon
½ t baking soda
½ t salt
¼ t ground nutmeg

Heat oven to 400. Lightly great cookie sheet.
In a large bowl, cream together shortening and banana until smooth. Beat in egg. Stir in oats, flour, sugar, cinnamon, baking soda, salt and nutmeg until well blended.
Drop by rounded spoonfuls onto cookie sheet. Bake for 8-10 minutes until down. Remove cookies to countertop to cool. Makes about 2-1/2 dozen

Notes; for variety, add raisins or chocolate chips.



Friday
Breakfast: cereal
Lunch: tomato soup, grilled cheese
Dinner: date night – kids will have pizza
Treat: ice cream



Saturday
Breakfast: pumpkin pancakes*, turkey bacon
Lunch: nachos
Dinner: gingery shrimp & couscous*, broccoli
Treat: cookies


Pumpkin Pancakes
From: Kim

4 c flour
4 T brown sugar
1 t cinnamon
2 T baking powder
1 t salt
3-1/4 c milk
6 eggs, lightly beaten
1-1/2 c canned pumpkin
¼ oil
¼ applesauce (or ¼ more of oil)

In large bowl, combine flour and other dry ingredients. In a second bowl, combine eggs and remaining ingredients. Stir milk mixture into flour mixture and combine gentle. Do not over-mix. You will have a few lumps.
Heat lightly greased skillet over medium high heat. For each pancake pour ¼ cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are a bit dry (about 2 minutes each side).

notes: the kids love chocolate chips sprinkled over hot pancakes



Gingery Shrimp and Couscous
From: Real Simple magazine

1 T olive oil
1 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
2 T finely chopped ginger
1 cup white wine (or veggie broth)
1 pound shrimp, peeled and cleaned
8 oz snow peas - cut in half
1/3 c fresh cilantro, roughly chopped
½ t kosher salt
¼ t black pepper
1 10 oz. box (1-1/2 c) couscous

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes. Stir in garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Place shrimp on onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until shrimp are bright pink and cooked through, about 2 minutes. Do not overcook!
Stir in cilantro, salt, and pepper. Meanwhile, cook the couscous according to package directions. Divide the couscous among bowls and spoon the shrimp and veggies over top.

Notes: double
Notes: is great with chicken too!




Sunday
Breakfast: baked oatmeal*
Lunch: ?
Dinner: carne asada tacos*, black beans, salad
Treat: vanilla orange freeze*



Baked Oatmeal
From: Kim, adapted from Dorette

Plan ahead – start the night before

1/3 c butter
2 eggs
½ c brown sugar
1-1/2 tsp baking powder
1-1/2 tsp vanilla
1 t grated nutmeg
½ t cinnamon
¼ t salt
1 c plus 2 T milk
3 cups oats (not instant)
warm milk for serving

Melt butter and set aside. Grease 1-1/2 qt casserole, and drop in the eggs. Beat slightly. Add the brown sugar, baking powder, vanilla, nutmeg, cinnamon and salt. Mix well, making sure there are no brown sugar lumps. Whisk in the melted butter and milk, the stir in the oats. Cover and refrigerate overnight.

Preheat oven to 350. Uncover the oatmeal and bake for 35 minutes or until top is brown. Remove from oven and place in serving bowls. Pour warm milk over servings.

Serves 6

*note – double recipe – sits well in fridge for a couple days
*note - Place some chopped apple in the individual serving bowls before adding oatmeal




Carne Asada Tacos
From: adapted from allrecipes.com

3 pounds boneless beef top sirloin, cut into thin bite sized slices
1 t Kosher salt
2 t black pepper
¼ t crushed red pepper
2 limes
2 cans tomatillos
3 fresh jalapeno peppers, seeded
½ c oil, divided
2 cans beef broth, low sodium
24 corn tortillas
1 large yellow onion, chopped
4 tomatoes, chopped
2 avocados, peeled, pitted and diced
2 bunches of fresh cilantro

Place sliced meat in bowl, and season with salt and peppers. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and place in fridge for 30 minutes.

In a food processor, combine tomatillo and jalapeno. Puree for 15 seconds, or until thick. Heat 1 TBS oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 minutes or until mixture coats a spoon. Transfer mixture to a serving dish.

Heat T oil in large skillet over high heat. Stir in 1/3 of the beef and sauté for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas to soften.

To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lime if desired.



Vanilla Orange Freeze
Source: Real Simple

2 pints vanilla ice cream
1 12 ox can frozen orange juice concentrate
½ c cold water

Coat an 8x8 pan with cooking spray. Line with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 inches)
Chill in freezer for 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle until it is soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes. Whisk together ¾ c orange juice and cold water. Pour over ice cream; freeze for 2 hours. Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot knife (run under hot water) to cut into 8 rectangles.

Notes: So yummy. Kids love it.

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1 Comments:

Blogger tegdirb92 said...

what a delicious meal plan and thanks for all of those recipes!!

3:54 PM  

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