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

Tortellini Soup

Chicken Tortellini Soup

3 cans (14 ½ oz) chicken broth
1 can cream of chicken soup
2 C. cooked, cubed chicken
1 C. chopped yellow onion
1 C. chopped carrots
1/2 C. water
little (1/2 tsp.): minced garlic
basil leaves
oregano
1- 9 oz. pkg. cheese tortellini
1- 10 oz. pkg. frozen broccoli

Boil all ingredients except tortellini and broccoli in a large pot then add 9 oz pkg. cheese tortellini. Simmer uncovered for 30 minutes. Add thawed 10 oz. pkg. frozen broccoli. Simmer 5-10 more minutes.

Recipe #3 Fish Tacos

These were really good!  Even my husband liked them, and he doesn't love fish. 

Pan Fried Fish Tacos

1 cup flour
1 cup panko breadcrumbs with a pinch of salt
1 egg beaten
4 tilapia fillets

Slice Tilapia in small strips.  Dredge in flour.  Dredge through egg.  Coat in panko breadcrumbs. 

Heat about 1/3 cup olive oil in skillet.  Fry breaded fish in skillet in batches. (It took me about four).  Keep fried fish in warm oven while cooking others. 

Serve in torillas with white sauce and sliced cabbage. 

White Sauce (thanks Nick Kindelsperger, Dinner Tonight)
1/2 cup mayonnaise

1/2 cup yogurt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill
Juice of 1 or 2 limes
Salt and pepper

I didn't have dill, so I used a little bit of pickle juice.  It was really good.

Menu #4

Monday:  Sesame Chicken
Tuesday: Enchilada Casserole
Wednesday: Tortellini Soup
Thursday: Quinoa Burritos
Friday: Fish Tacos
Saturday:  Meatball Sandwiches
Sunday:  Pork Roast, carrots, potatoes