Friday, January 30, 2009

Dinners this week...a little late

Monday: egg salad sandwiches (I hadn't been to the store and I had a lot of eggs)
Tuesday: Meatless Greek Stew in the Crockpot
Wednesday: I never cook on Wednesdays
Thursday: Homemade Meatballs and Broccoli with rice (and store bought Asian sauce)
Friday: Faux-tisserie Chicken (in crockpot) with mashed potatoes and salad.
Saturday: BBQ Chicken Pizza (with chicken leftover from today)
Sunday: uh....not sure yet.

I know I made this big speech about how I love to go meatless, but we're moving and it turns out we have a lot of meat in our freezer. I'm trying to use some of it up. And winter seems the right time for it.

Monday, January 26, 2009

Turner meals for week of Jan. 26

Monday: Teriyaki tilapia with rice and peas
Tuesday: Cheesy ham cups with hash browns and fruit salad
Wednesday: Roasted chicken with mashed potatoes and cabbage
Thursday: Chicken noodle soup with peasant bread
Friday: for me, pot luck - for the boys, pizza
Saturday: sloppy joes, corn and chips

Two Weeks of Meals - Catching up

I will just list them all:

Fiesta Beef Enchiladas
Pasta Primavera
Yummy Pork Chops, Spanish Rice & Veggie
White Chili & Cornbread
Sloppy Joes & Salad
Chicken & Rice Goulash
Hamburgers & Oven Fries
Pork Fajitas (Thanks to Jaime, yum!)& Jello fruit salad
Pasta, Salad & Crazy Bread
Beef Tamale Skillet
Teriyaki Pork & Broccoli over rice

I will work on getting some of the recipes, if there is one that you really want, leave a comment.

Sunday, January 25, 2009

Chicken in Red Curry Ginger Sauce

To me, this is as good as a curry you might order in a Thai restaurant. Pretty easy, too. Serve it over rice. Plain sticky rice is good; jasmine rice is better.

1 1/2 lbs boneless skinless chicken breast (could also use pork or tofu)
2 tbsp lime juice
2 tbsp fish sauce (or use an equivalent amount of soy sauce and water)
1 tbsp brown sugar
1 tbsp red curry paste (available in the Asian food part of the grocery store)
1 can coconut milk or lite coconut milk
1 small red onion, thinly sliced
1 red bell pepper, cored and thinly sliced
1/4 cup chopped cilantro (or thai basil)
2 tbsp peeled and finely chopped or grated ginger root

1. Slice chicken into very thin strips, cutting against the grain. Set aside.

2. In a small bowl, mix together the lime juice, fish sauce (or soy sauce/water mixture) and brown sugar. Set aside.

3. In a large skillet over medium high heat, add curry paste with 1/2 can of coconut milk. Stir frequently until the curry paste is dissolved and the mixture is bubbling.

4. Add the rest of the coconut milk, onions, and bell pepper. Stir. Bring to a boil, then reduce the heat a bit and simmer for 2 minutes.

5. Add the lime juice mixture and the sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

6. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more until the chicken is cooked through.

Takes about 30 minutes and serves 4-6.

What we had for dinner last week

Sunday: Pork chops and mashed potatoes
Monday: Frittata with Feta and Yukon Golds
Tuesday: Homemade pizza--pepperoni for the boys, plus veggies for the parents
Wednesday: I never cook on Wednesdays
Thursday: Pasta with artichokes hearts and feta, green salad
Friday: Tofu in Red Curry Ginger Sauce (I'm posting the chicken version of this recipe)
Saturday: out

Creamy Pineapple Sorbet

This is delicious, low-cal, and from the Biggest Loser. My husband asks for it regularly for a little dessert. Last night we tried it with blackberries. It was also good, though I prefer the pineapple. Tonight we are trying it with peaches. We'll see how it goes.

1.5 cups pineapple chunks, frozen
1/3 cups fat-free pina colada, coconut, or vanilla yogurt (we use vanilla)
1 tsp. freshly squeezed lemon juice
1-2 packets sugar substitute, such as Splenda (optional)

1) Place pineapple in blowl of food processor. Pulse, scraping down sides as needed, until finely chopped.

2) Add yogurt and lemon juice. Process, scraping down sides of bowl again, until very smooth. Stir in sugar substitute, if using. divide between 2 dessert bowls. Serve immediately.

Green Family Menu -- Week of January 25

Monday -- Chicken fajitas. We had them last week and are craving them again.
Tuesday -- Mediterranean Chicken Sandwich
Wednesday -- Vegetable Stir-fry with whole wheat noodles (whatever veggies are on hand)
Thursday -- Breaded Tilapia
Friday -- Enchilada Soup (soooo good.)
Saturday -- Santa Fe Chicken Sandwich
Sunday -- Left over Enchilada Soup

Saturday, January 24, 2009

Connie's Crockpot Week - Jan. 25-30

I'm trying all new crockpot recipes this week and I'll let you know which ones I like and post the recipes for those. I got most of them from Here's what we're trying:

Sunday - Turkey with Sweet Potatoes & Green Beans
Monday - Beef Stroganoff
Tuesday - Crockpot Enchilada Casserole
Wednesday - Chicken and Stuffing
Thursday - Crock Pot Mongolian Style Beef
Friday - out

Monday, January 19, 2009

Turner meals for week of Jan. 19th

Monday: Lemon Garlic Tilapia with broccoli and rice (making this again because it was so good).
Tuesday: Shephed's pie (Lion House recipe) using leftover pot roast from yesterday
Wednesday: Tortellini soup with rolls (excellent, if you want the recipe post a comment)
Thursday: Tamale pie (crock pot recipe) with salad
Friday: FFY
Saturday: Out
Sunday: Chicken Enchilada's (one of my freezer meal)

Thursday, January 15, 2009

Green Family Menu

Hello all! I'm new to the group -- well new to posting that is. I so love your menus. Mmmmm I'm yet to try them out, but I tell you some of these recipes look great. Lately, I've become really motivated to change my life and get sincerely healthy -- not just lose the weight I want to lose -- but get healthy. Luckily I have a husband who wants the same thing. So, our dinners have been really healthy and nutrient rich. Surprisingly, the recipes I've been using have all been delicious as well. So, yippy for happy, healthy food. On the menu for the coming week:

Monday: Chicken fajitas -- your basic chicken breast, green and red peppers (on sale! wahoo!), onions
Tuesday: Herbed Spinach Pasta -- whole grain pasta with garlic, spinach, and peppers
Wednesday: German Potato Soup
Thursday: Breaded Chicken Fingers with baked potato wedges
Friday: Beef and broccoli stir-fry with brown rice
Saturday: Santa Fe Chicken Sandwich -- sooo good and easy! Can be a bit spicy depending on how much cayenne and chili pepper you add to the marinade. mmmm mmmm good!
Sunday: Breaded and baked tilapia

Recipes are forthcoming. And now that I look at it, these aren't as healthy has this past week, but still, they're pretty good.

Looking for a Pasta Primavera Recipe...

Does anyone have a Pasta Primavera recipe they could recommend?
I know I can find tons on the internet but I would rather have one that is tried and true!
Please post the link or the recipe if you do, thanks!

Tuesday, January 13, 2009

Connie's Menu (January 10-16)

Saturday - Out for Spiro's pizza and pasta
Sunday - Cheese Enchiladas, Spanish Rice and Refried Beans
Monday - Potluck at the high school (made green salad)
Tuesday - Crockpot Chicken Curry over brown rice
Wednesday - Asian Beef & Broccoli
Thursday - BBQ Ribs in Crockpot (recipe on this site), mashed potatoes and fresh green beans
Friday - Papa Murphy's take 'n bake pizza

Wednesday, January 7, 2009

Weekly Menu (J)

Fri. - Pizza
Sat. - Zuppa Toscana soup and bread bowls
Sun. - Glorified Crockpot Porkchops, Rice Pilaf and Sauteed Zucchini
Mon. - Taco Salad
Tues. - Teriyaki Chicken and Broccoli over rice
(Just cooked chicken and broccoli in teriyaki sauce)
Wed. - Pasta, Salad, Garlic Bread
Thurs. - Dorito Casserole

Monday, January 5, 2009

Turner meals for week of Jan 5th

Monday: FFY (fend for yourself)
Tuesday: Lemon Garlic Tilapia with baked yam and green beans - This was fantastic!
Wednesday: Easy Cheesy Chicken Bake with fresh veggie - This was better than I expected
Thursday: Sage pork chops (using coupon for chops at costco) with mashed potatoes and veggie
Friday: Super Nachos - chips topped with seasoned beef, olives, onion, cheese and sour cream
Saturday: Out - it is our anniversary! :)
Sunday: Moroccan Lentil Soup in the crock pot (now that church is from 2-5 pm every sunday will be either pot roast or a crock pot recipe)

Thanks Jenae for the wonderful links to other food blogs, I've had lots of fun browsing them.

Friday, January 2, 2009

Tortilla Melt Recipe

from Moosewood's Simple Suppers Cookbook

This is a great, easy recipe, especially good for summertime when tomatoes are best and basil for pesto is in abundance. I made and froze a bunch of pesto this summer, so as long as I can find a decent tomato, I'm in business. It's one of my husband's favorite dishes and it easily serves four.

3 tablespoons olive oil, plus extra for brushing on the tortillas
1 tablespoon balsamic vinegar
2 large portabella mushroom caps
1 small red onion
salt and pepper
6 flour tortillas (about 8-inch size), either plain white or whole wheat
3 tablespoons cream cheese, softened (light cream cheese works fine)
3 tablespoons jarred or homemade pesto OR 1/2 cup chopped fresh basil
1 large tomato, sliced
6 ounces sliced mozzarella

Preheat the oven to 450. Lightly oil a baking sheet.

In a bowl, whisk together 3 tablespoons of olive oil and the vinegar. Slice the portabellas and red onion and add to the bowl. Stir well to coat evenly with the marinade. Spread on the baking sheet and sprinkle with salt and pepper. Roast in the oven until the onions are softened and the mushrooms are juicy, about 10 minutes. Remove from the oven and set aside. Lower the oven temperature to 350.

To build the sandwiches, lightly brush one side of two tortillas with oil and place them oiled-side down on a clean baking sheet. Spread the top side of the tortillas with cream cheese. Pile roasted mushrooms and onions on the cream cheese. Spread pesto on two more tortillas and lay them on top of the onions. Top the pesto-covered tortillas with tomato and cheese slices. Place the last two tortillas on the stacks and lightly brush the tops with olive oil.

Bake until the cheese is melted and the top and bottom tortillas are crisp, about 15 minutes. Let the sandwiches cool for a minute or two before cutting them into quarters.