Menu #7

I planned a menu and forgot to post.  I'm starting from Wednesday because I'm trying to follow the grocery ads and they change on Wednesdays.  Here it is.

Wednesday: Spaghetti
Thursday: Chicken Farfalle
Friday: Orange Chicken, Rice, Veggie Stirfry
Saturday: Taco Burgers (Derek's request), Mexican Rice (Brooklyn's request)
Sunday: Baked or Crockpot Chicken, Mashed Potatoes, Jello, Veggies
Monday: BBQ Chicken Pizza
Tuesday: Leftovers

Recipe #7 Chicken Farfalle (Bowtie Chicken)

1/2 box Farfalle pasta
1 pound chicken pieces (I used boneless skinless breasts)
Balsamic Vinaigrette Dressing
3 cups fresh spinach (or other veggies.  I used all of my spinach for the
first batch so this one has broccoli and cauliflower.  Oops)
Mushrooms
3/4 cup spaghetti sauce ( I used Ragu Garden Veggie, but any would work)
Parmesean cheese
Salt
Pepper
Garlic Powder

Cook pasta according to directions.  Drain.
Cut chicken into bite sized pieces.  Place in large, hot, frying pan.  Add about 1/3 cup of dressing, garlic powder, salt and pepper.  When chicken is cooked through, drain excess liquid.  Add spinach and mushrooms to pan, cover to wilt (3-5 minutes). 

In large bowl, toss pasta and chicken mixture with spaghetti sauce and Parmesean cheese to taste.  Season with salt and pepper.  Serve.

By the way, this one is kid approved!  My 3 year old ate it all and asked if we could have it again tomorrow.  I think it's the shaped pasta.

Recipe #6 Grilled Veggies

One of my favorite things I've tried.  These are delicious and super easy!

Step 1.  Warm up the Grill
Step 2.  Wash and slice various veggies (I used carrots, fresh mushrooms, zucchini, and onions, plus one clove of garlic cut in half.)
Step 3.  Place in foil.  Drizzle with a little olive oil, add a dash of salt and a few grinds of pepper
Step 4.  Wrap in foil
Step 5.  Grill about 20 minutes

Delicious!

Menu #6

Sorry for the delay in posting.  We were all sick for about two weeks and pretty much ate whatever we could find.  But, now we're back on top of things, so here's my menu.

Monday: Leftover Pork Roast (from Sunday)
Tuesday: Butternut Squash, Black beans
Wednesday: Chicken Scallopini, pasta, salad, balsamic vinaigrette dressing
Thursday: Whatever Derek's making.  I'm eating out with some friends. 
Friday: BBQ Chicken, grilled veggies
Saturday: Meatball Sandwiches
Sunday: Quiche

Recipe #5 Chicken Scallopini

This isn't a new recipe, but it is fantastic! 

Chicken Scallopini--Melinda Krantz

4-6 Chicken Breasts
2 Eggs
Italian flavored breadcrumbs
3 Tbs Olive oil
1 clove Garlic
1 jar Spaghetti sauce
1 cup grated Mozzarella cheese

Dip chicken in beaten egg.  Dredge through bread crumbs.  Brown in oil and garlic over medium heat--about four minutes.  Put in 9x13 pan.  Pour spaghetti sauce over chicken and sprinkle with Mozzarella cheese.    Cook at 350 for 30 minutes. 
(Or you can just put the sauce in the skillet, turn it down and cook in the skillet.)

Recipe #4 Balsamic Vinaigrette Dressing

So, corn really is in everything.  Including most salad dressings.  So I decided to try making my own.  I've wanted to try making my own dressings for a while, and now my hand has been forced.  I picked up an emulsifier this week at Bed, Bath and Beyond and tried it out! 

I took these ingredients (Thanks Better Homes and Gardens book!)

1/3 c olive oil
1/3 c balsamic vinegar
2 tsp Sugar (I used Splenda)
1 clove minced garlic
2 tsp dijon mustard
1 tsp basil leaves






put them into my emulsifier, stirred it up and Voila!

It was really good.  I loved it!

Menu #5--Corn free!

Sorry, this menu is a little bit late now, but it's been a crazy week with sick children, and I'm trying to cut corn out of my diet in hopes that it will help my psoriasis. 

Monday: ?? I think we must have eaten...
Tuesday: Spaghetti and Turkey Meatballs
Wednesday: Grilled Chicken, Acorn squash
Thursday: Potato and Leek Soup
Friday: Ham & Egg Bake
Saturday: Out or Leftovers
Sunday: Chicken Breast with Kiwifruit