I've been trying to cook healthier meals and I love new ideas. Here's a recipe that I've actually had for a number of years that I just love and that is pretty healthy.
Honey Salsa Chicken
4 chicken breasts 2 tbsp. butter 1 cup honey
¼ cup mustard 4 tsp. chili powder dash Tabasco
½ cup salsa ¼ tsp. seasoning 1 onion, sliced
2 tbsp. soy sauce salt cooked rice
Mix mustard, salsa, soy sauce, butter, chili powder, salt,
honey & Tabasco (optional). Put chicken breasts into bottom
of 8x8 in. pan & pour mixture & onions over top. Bake at 400
deg. for 45-60 min. Serve over hot rice.
It is soooo yummy! Try it and tell me what you think.
28 January 2010
25 January 2010
weekly menu #3
Here's to another busy week....at least we'll eat well!!!
*Monday: Stuffed Peppers (we never made it to these last week...too many yummy leftovers!)
*Tuesday: Spaghetti w/ turkey meatballs (I just make these up...ground turkey, onions, garlic, s & p, breadcrumbs, worcestershire sauce, egg...whatever you feel like. Cook them in a little oil in a pan on the stove until they are browned. Then I usually bake them for a little while, in marinara sauce in the oven to warm everything and make sure the meatballs are cooked all the way through) & corn on the cob (Ryder has been BEGGING for this dinner for a couple weeks now...I'm giving in...)
*Wednesday: Broccoli Cream soup (I also add white cheese...it makes it much creamier, to my husband's liking :), toasted baguette & pear sauce (my kids love this...just like making applesauce, but with pears...)
*Thursday: Leftovers
*Friday: Fish tacos with salsa verde and radish salad (I LOVE this recipe!!!! Try it!!!! And like everything else, sometimes I like to add avocados to mine...) & fruit
*Saturday: T.J.'s Orange Chicken, jasmine rice & broccoli (another meal Ryder has been begging for. I'm telling you...we eat LOTS of broccoli around here...we all LOVE it, so why not make it for every other meal?)
*Sunday: Leftovers (I have a busy day...doing our wards "Eight is Great" program...I won't have time to think about dinner!) Sometimes, if I'm not going to do a full fledged dinner, and we're going to be "scrounging" for food, I'll make some fresh guacamole (avocados and whatever you liek in yours...or if you don't feel like you know what to put in, just pick your favorite fresh salsa, and put a little of that in a mashed avocado with a little extra salt and a tiny bit of lime juice) and homemade tortilla chips (cut corn tortillas into triangles, drizzle with olive oil on a baking sheet and sprinkle with salt. Turn and coat the other side, then bake in 350* oven until crispy...these are much healthier than what you'd buy at the store, and I think taste just as good!)
*Monday: Stuffed Peppers (we never made it to these last week...too many yummy leftovers!)
*Tuesday: Spaghetti w/ turkey meatballs (I just make these up...ground turkey, onions, garlic, s & p, breadcrumbs, worcestershire sauce, egg...whatever you feel like. Cook them in a little oil in a pan on the stove until they are browned. Then I usually bake them for a little while, in marinara sauce in the oven to warm everything and make sure the meatballs are cooked all the way through) & corn on the cob (Ryder has been BEGGING for this dinner for a couple weeks now...I'm giving in...)
*Wednesday: Broccoli Cream soup (I also add white cheese...it makes it much creamier, to my husband's liking :), toasted baguette & pear sauce (my kids love this...just like making applesauce, but with pears...)
*Thursday: Leftovers
*Friday: Fish tacos with salsa verde and radish salad (I LOVE this recipe!!!! Try it!!!! And like everything else, sometimes I like to add avocados to mine...) & fruit
*Saturday: T.J.'s Orange Chicken, jasmine rice & broccoli (another meal Ryder has been begging for. I'm telling you...we eat LOTS of broccoli around here...we all LOVE it, so why not make it for every other meal?)
*Sunday: Leftovers (I have a busy day...doing our wards "Eight is Great" program...I won't have time to think about dinner!) Sometimes, if I'm not going to do a full fledged dinner, and we're going to be "scrounging" for food, I'll make some fresh guacamole (avocados and whatever you liek in yours...or if you don't feel like you know what to put in, just pick your favorite fresh salsa, and put a little of that in a mashed avocado with a little extra salt and a tiny bit of lime juice) and homemade tortilla chips (cut corn tortillas into triangles, drizzle with olive oil on a baking sheet and sprinkle with salt. Turn and coat the other side, then bake in 350* oven until crispy...these are much healthier than what you'd buy at the store, and I think taste just as good!)
20 January 2010
A Few Good Recipes
Here are a few recipes I've tried lately that are really yummy!
Applesauce Flaps
3/4 c all-purpose flour
3/4 c wheat flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
2 beaten eggs
1 c milk
1 c applesauce
2 Tbsp butter, melted
Stir together dry ingredients. In separate bowl, combine eggs, milk, applesauce, and butter. Add to dry ingredients, beating till blended. Bake on hot, lightly greased griddle, using about 1/4 c batter for each pancake. Makes 15 pancakes.
Spinach Cheese Salad
1-10 oz. bag baby spinach
1 small head lettuce, washed and drained
3/4 lb. grated Swiss or mozzarella cheese
16 oz. container cottage cheese
1/2 lb bacon, cooked and crumbled
1 recipe Poppy Seed Dressing (see below)
Break lettuce into pieces and combine with spinach. Just before serving, add cheese, cottage cheese, bacon, and desired amount of dressing. (If I'm just making this for me and Clint, we just add the toppings on our own. That way the salad doesn't get gross and soggy.) Makes 12 servings.
Poppy Seed Dressing
1 1/2 Tbsp poppy seeds (optional)
3/4 c vinegar
1/2 c sugar
1 1/2 Tbsp grated onion
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 c vegetable oil
Mix everything in blender. Refrigerate unused dressing. Keeps up to 3 weeks in refrigerator.
Rosemary Foccacia Bread (from OurBestBites.com)
(This is a lot like the bread at Macaroni Grill, and pretty easy.)
1 c warm water
1 Tbsp yeast
1 Tbsp sugar
1 tsp Kosher salt
2 Tbsp butter, divided
1 Tbsp rosemary, plus more for sprinkling on top of bread
2 1/4 - 2 1/2 c flour
In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary. Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough. Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes. Heat overn to 375. Melt remaining Tbsp of butter and brush on top of bread loaves. Sprinkle with rosemary, and bake for 15-20 minutes, or until lightly golden brown. Serve immediately.
Pineapple and White Chocolate Drops
(I was skeptical of these, but they are amazing. I think my brother-in-law ate 10)
1 c butter or margarine, softened
1 c sugar
2 eggs
1/2 tsp vanilla
1-8 oz can crushed pineapple with juice
3 1/2 c flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 c chopped pecans
2 c white chocolate chips
Preheat oven to 350. Lightly grease cookie sheet. Beat butter and sugar until well blended. Add eggs and vanilla; blend well. Blend in pineapple and juice. In a separate bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg; gradually add to butter mixture, beating until well blended. Stir in pecans and white chips. Drop onto prepared cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove from cookie sheet to wire rack and cool completely.
Applesauce Flaps
3/4 c all-purpose flour
3/4 c wheat flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
2 beaten eggs
1 c milk
1 c applesauce
2 Tbsp butter, melted
Stir together dry ingredients. In separate bowl, combine eggs, milk, applesauce, and butter. Add to dry ingredients, beating till blended. Bake on hot, lightly greased griddle, using about 1/4 c batter for each pancake. Makes 15 pancakes.
Spinach Cheese Salad
1-10 oz. bag baby spinach
1 small head lettuce, washed and drained
3/4 lb. grated Swiss or mozzarella cheese
16 oz. container cottage cheese
1/2 lb bacon, cooked and crumbled
1 recipe Poppy Seed Dressing (see below)
Break lettuce into pieces and combine with spinach. Just before serving, add cheese, cottage cheese, bacon, and desired amount of dressing. (If I'm just making this for me and Clint, we just add the toppings on our own. That way the salad doesn't get gross and soggy.) Makes 12 servings.
Poppy Seed Dressing
1 1/2 Tbsp poppy seeds (optional)
3/4 c vinegar
1/2 c sugar
1 1/2 Tbsp grated onion
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 c vegetable oil
Mix everything in blender. Refrigerate unused dressing. Keeps up to 3 weeks in refrigerator.
Rosemary Foccacia Bread (from OurBestBites.com)
(This is a lot like the bread at Macaroni Grill, and pretty easy.)
1 c warm water
1 Tbsp yeast
1 Tbsp sugar
1 tsp Kosher salt
2 Tbsp butter, divided
1 Tbsp rosemary, plus more for sprinkling on top of bread
2 1/4 - 2 1/2 c flour
In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary. Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough. Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes. Heat overn to 375. Melt remaining Tbsp of butter and brush on top of bread loaves. Sprinkle with rosemary, and bake for 15-20 minutes, or until lightly golden brown. Serve immediately.
Pineapple and White Chocolate Drops
(I was skeptical of these, but they are amazing. I think my brother-in-law ate 10)
1 c butter or margarine, softened
1 c sugar
2 eggs
1/2 tsp vanilla
1-8 oz can crushed pineapple with juice
3 1/2 c flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 c chopped pecans
2 c white chocolate chips
Preheat oven to 350. Lightly grease cookie sheet. Beat butter and sugar until well blended. Add eggs and vanilla; blend well. Blend in pineapple and juice. In a separate bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg; gradually add to butter mixture, beating until well blended. Stir in pecans and white chips. Drop onto prepared cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove from cookie sheet to wire rack and cool completely.
18 January 2010
weekly menu
*Monday: Lentil Soup (we had plenty of leftovers on Sunday, so I saved this for tonight's dinner!) & cinnamon-yam biscuits
*Tuesday: Salmon Steaks with Hoisin Glaze, Parmesan Steak Fries (see recipe below) & broccoli. This is one of our FAVORITE dinners...and it's SO easy!
*Wednesday: Lasagna Rolls & salad
*Thursday: Leftovers
*Friday: Grilled Cheese (If I've worked out that day, sometimes I'll even make these on pretzel bread! And we always add veggies to our grilled cheese....spinach, tomatoes, onions, avocado, peppers, etc.) & "red soup". This is Ryder's FAVORITE dinner. "Red soup" is just tomato soup. Either I buy yummy red pepper/tomato soup from Trader Joe's, or I just make my own (learned this from Amy...cream cheese, tomato juice, salt/pepper, garlic, canned diced tomatoes, milk, and whatever else you feel like adding!).
*Saturday: Leftovers
*Sunday: Stuffed Peppers, fruit & rolls
PARMESAN STEAK FRIES
-3 large egg whites
-coarse salt and fresh ground pepper
-3 baking potatoes
-1 1/4 c. grated Parmesan cheese
Preheat the oven to 425*. In a wide, shallow bowl, whisk the egg whites with 1 teaspoon salt until frothy. Cut each potato into 6 long spears; add to the egg whites, and turn to coat.
One at a time, lift the spears out of the egg whites, shaking off excess; working over a plate, sprinkle with the Parmesan cheese until coated (do not shake off excess). Place on a parchment-lined baking sheet.
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and pepper.
*Tuesday: Salmon Steaks with Hoisin Glaze, Parmesan Steak Fries (see recipe below) & broccoli. This is one of our FAVORITE dinners...and it's SO easy!
*Wednesday: Lasagna Rolls & salad
*Thursday: Leftovers
*Friday: Grilled Cheese (If I've worked out that day, sometimes I'll even make these on pretzel bread! And we always add veggies to our grilled cheese....spinach, tomatoes, onions, avocado, peppers, etc.) & "red soup". This is Ryder's FAVORITE dinner. "Red soup" is just tomato soup. Either I buy yummy red pepper/tomato soup from Trader Joe's, or I just make my own (learned this from Amy...cream cheese, tomato juice, salt/pepper, garlic, canned diced tomatoes, milk, and whatever else you feel like adding!).
*Saturday: Leftovers
*Sunday: Stuffed Peppers, fruit & rolls
PARMESAN STEAK FRIES
-3 large egg whites
-coarse salt and fresh ground pepper
-3 baking potatoes
-1 1/4 c. grated Parmesan cheese
Preheat the oven to 425*. In a wide, shallow bowl, whisk the egg whites with 1 teaspoon salt until frothy. Cut each potato into 6 long spears; add to the egg whites, and turn to coat.
One at a time, lift the spears out of the egg whites, shaking off excess; working over a plate, sprinkle with the Parmesan cheese until coated (do not shake off excess). Place on a parchment-lined baking sheet.
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and pepper.
14 January 2010
Best Cookbook Ever
This is my most FAVORITE cookbook. I love reading it like it's a good novel or something. I still haven't made anything out of it that I didn't love. Check it out...
this week's menu
Here we go for week #2:
*Monday: Leftovers (how's that for starting out the week?!)
*Tuesday: Black beans and rice (one of our FAVORITES...thanks to the White family!). I cook black beans and some jasmine rice and then we top it with tomatoes, avocado, red onion, cheese, sour cream, cilantro, and whatever you have that would make it yummy. To top it off, we sprinkle some cajun seasoning on top (best part for sure...) & strawberries.
*Wednesday: Twice baked sweet potatoes (just bake them once and then remove insides, mash and throw a little brown sugar and a tiny bit of butter and salt and pepper. Then refill the skins, and if you're feeling generous, top with a couple large marshmallows. Return to the oven until the tops are golden, and all is warmed through.), biscuits & broccoli (this was a total random meal....wow...)
*Thursday: Chicken Stir-Fry Wraps & fried rice (from Trader Joes...I don't know what I'd do without TJ's.....seriously....)
*Friday: Black Bean Pie & fruit (and Ryder will probably just have a quesadilla....silly boy says he doesn't like beans...)
*Saturday: Leftovers
*Sunday: Lentil Soup with cinnamon-yam biscuits (can you have yams twice in one week??? YOU BET! Especially since I've just discovered that it is Ellery's FAVORITE food....she almost ate a WHOLE yam the other night....I'll keep buying them as long as her skin doesn't turn orange :) (see recipe below) & salad
CINNAMON-YAM BISCUITS
-2 c. flour
-2 TBLSP sugar
-4 1/2 tsp. baking powder
-1/2 tsp. salt
-1/4 tsp. cinnamon
-1/8 tsp. allspice
-1/2 c. unsalted butter, cut into small pieces
-1 c. mashed cooked yam
-6 to 7 TBLSP milk, or more as needed
Preheat oven to 425*. Combine flour, sugar, baking powder, salt, cinnamon and allspice in large bowl. Stir well. Cut in butter with 2 knives or pastry blender until crumbly.
Beat yam and 6 tablespoons milk together in small bowl. Stir into flour mixture. Add milk if needed to form soft dough.
Turn dough out onto lightly floured work surface. Pat to 3/4 inch thick. Cut into 3-inch circles. Place on baking sheet. Bake 18 to 21 minutes or until golden brown.
*I have actually used this same recipe to make doughnuts and they are super yummy. Just make the same dough, but cut a smaller circle inside the middle. Fry in oil (I know, I know...) and then sprinkle with cinnamon sugar.
Oh man, I think I need to go eat something now!
*Monday: Leftovers (how's that for starting out the week?!)
*Tuesday: Black beans and rice (one of our FAVORITES...thanks to the White family!). I cook black beans and some jasmine rice and then we top it with tomatoes, avocado, red onion, cheese, sour cream, cilantro, and whatever you have that would make it yummy. To top it off, we sprinkle some cajun seasoning on top (best part for sure...) & strawberries.
*Wednesday: Twice baked sweet potatoes (just bake them once and then remove insides, mash and throw a little brown sugar and a tiny bit of butter and salt and pepper. Then refill the skins, and if you're feeling generous, top with a couple large marshmallows. Return to the oven until the tops are golden, and all is warmed through.), biscuits & broccoli (this was a total random meal....wow...)
*Thursday: Chicken Stir-Fry Wraps & fried rice (from Trader Joes...I don't know what I'd do without TJ's.....seriously....)
*Friday: Black Bean Pie & fruit (and Ryder will probably just have a quesadilla....silly boy says he doesn't like beans...)
*Saturday: Leftovers
*Sunday: Lentil Soup with cinnamon-yam biscuits (can you have yams twice in one week??? YOU BET! Especially since I've just discovered that it is Ellery's FAVORITE food....she almost ate a WHOLE yam the other night....I'll keep buying them as long as her skin doesn't turn orange :) (see recipe below) & salad
CINNAMON-YAM BISCUITS
-2 c. flour
-2 TBLSP sugar
-4 1/2 tsp. baking powder
-1/2 tsp. salt
-1/4 tsp. cinnamon
-1/8 tsp. allspice
-1/2 c. unsalted butter, cut into small pieces
-1 c. mashed cooked yam
-6 to 7 TBLSP milk, or more as needed
Preheat oven to 425*. Combine flour, sugar, baking powder, salt, cinnamon and allspice in large bowl. Stir well. Cut in butter with 2 knives or pastry blender until crumbly.
Beat yam and 6 tablespoons milk together in small bowl. Stir into flour mixture. Add milk if needed to form soft dough.
Turn dough out onto lightly floured work surface. Pat to 3/4 inch thick. Cut into 3-inch circles. Place on baking sheet. Bake 18 to 21 minutes or until golden brown.
*I have actually used this same recipe to make doughnuts and they are super yummy. Just make the same dough, but cut a smaller circle inside the middle. Fry in oil (I know, I know...) and then sprinkle with cinnamon sugar.
Oh man, I think I need to go eat something now!
last week's menu
So to get this blog rolling...here was our meal menu last week:
*Monday: Turkey with apple/cranberry stuffing (thank you Trader Joes!), baked potatoes & broccoli
*Tuesday: Enchiladas (Tyler Florence recipe) with black beans (I soak mine in water for a few hours, and then boil for a few more with lots of chicken bouillion) & pineapple
*Wednesday: Brown Sugar Glazed Salmon (see recipe below), sweet potato fries (slice, coat with olive oil and salt & pepper and bake in oven until soft but crispy) & corn
*Thursday: Leftovers
*Friday: Pita Pizzas (pita bread, your favorite pizza sauce, and ALL the toppings you can think of. We like cheese, canadian bacon, peppers, onions, pineapple, tomatoes, spinach, mushrooms, etc. And sometimes to shake it up, I put bbq sauce on mine and add some avocado and cilantro with my onions and bacon...it's delicious! Bake in the oven until cheese is melted and pizza is warm.)
*Saturday: Leftovers
*Sunday: Chicken Pesto Pasta (see recipe below), breadsticks (see recipe below), green salad with parmesan crisps (put 1/4 c. of grated parmesan on a parchment lined baking sheet and bake at 350* for about 10 minutes. they are crispy and spice up any salad!)
What's great about most of these dinners is Burke can take some for lunch the next day. And Ryder and I usually eat leftovers for lunch too, unless I am feeling snacky...then I go for my hummus and pita chips, or my veggie flax tortilla chips with salsa. Overall, I try to have enough items at each meal that everyone will like something. And we always make Ryder try everything we are eating, but I never force him to clean his plate or eat a lot of something he doesn't like. Because I have learned that if he tries it enough times (without force), eventually he likes it.
BROWN SUGAR GLAZED SALMON
-1 TBLSP brown sugar
-2 tsp. butter
-1 tsp. honey
-1 TBLSP olive oil
-1 TBLSP Dijon mustard
-1 TBLSP soy sauce
-1/2-3/4 tsp. salt (I ALWAYS use coarse/kosher salt...it makes a huge difference to me)
-1/4 tsp. pepper (and ALWAYS fresh ground black pepper...so yummy!)
-1 salmon fillet (2-2 1/2 lbs.)
In a small saucepan over medium heat, cook and stir the brown sugar, butter, and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, asalt, and pepper. Cool for 5 minutes. Place salmon in a large foil-lined baking pan; brush with the brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 mins. or until fish flakes easily with a fork.
CHICKEN PESTO PASTA
-1/2 c. chopped sun-dried tomatoes
-1 1/2 c. chicken broth
-6 skinless, boneless chicken breast halves-cut into strips
-2 cloves garlic, minced
-1 TBLSP olive oil
-2 tsp. cornstarch
-3/4 c. prepared basil pesto
-1/4 c. toasted pine nuts
-1/4 c. chopped fresh basil
-3/4 c. crumbled feta cheese
-1 (16 0z.) package fusilli pasta (or penne...whatever you like)
-2 TBLSP grated parmesan cheese
Soak sun-dried tomatoes in chicken broth (enough to cover the tomatoes).
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun-dried tomatoes, pesto, pine nuts and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot. Drain. Serve sauce over pasta and sprinkle with parmesan cheese.
SIMPLY SCRUMPTIOUS BREAD STICKS
-1 pkg. active dry yeast
-1 1/3 c. warm water
-3-3 1/2 c. flour
-3 TBLSP vegetable oil
-1 TBLSP sugar
-1 tsp. salt
Dissolve yeast in warm water in 3 qt. bowl.
Stir in 1 c. flour, oil, sugar and salt. Beat until smooth. Stir in enough remaining flour to form soft dough, scraping dough from side to side of bowl. Dough will be sticky.
Cover and let rise in a warm place for 45 mins. to 1 hr. (or until doubled in size).
Preheat oven to 400*.
Punch down dough by stirring about 25 times. Turn dough onto well floured surface, roll and coat with flour. Divide into 24 equal parts. Roll and shape each part into a "rope" about 6" long using additional flour on hands, if needed.
Place on greased cookie sheet. If desired, brush each piece of dough with mixture of melted butter/parmesan cheese/garlic powder, or egg white/sesame seeds.
Bake at 400* until crust is golden brown and crisp, about 15 min. Serve warm.
*I mainly only use white wheat flour these days. It doesn't make things as dense as whole wheat flour, but isn't as processed as white flour.
*Monday: Turkey with apple/cranberry stuffing (thank you Trader Joes!), baked potatoes & broccoli
*Tuesday: Enchiladas (Tyler Florence recipe) with black beans (I soak mine in water for a few hours, and then boil for a few more with lots of chicken bouillion) & pineapple
*Wednesday: Brown Sugar Glazed Salmon (see recipe below), sweet potato fries (slice, coat with olive oil and salt & pepper and bake in oven until soft but crispy) & corn
*Thursday: Leftovers
*Friday: Pita Pizzas (pita bread, your favorite pizza sauce, and ALL the toppings you can think of. We like cheese, canadian bacon, peppers, onions, pineapple, tomatoes, spinach, mushrooms, etc. And sometimes to shake it up, I put bbq sauce on mine and add some avocado and cilantro with my onions and bacon...it's delicious! Bake in the oven until cheese is melted and pizza is warm.)
*Saturday: Leftovers
*Sunday: Chicken Pesto Pasta (see recipe below), breadsticks (see recipe below), green salad with parmesan crisps (put 1/4 c. of grated parmesan on a parchment lined baking sheet and bake at 350* for about 10 minutes. they are crispy and spice up any salad!)
What's great about most of these dinners is Burke can take some for lunch the next day. And Ryder and I usually eat leftovers for lunch too, unless I am feeling snacky...then I go for my hummus and pita chips, or my veggie flax tortilla chips with salsa. Overall, I try to have enough items at each meal that everyone will like something. And we always make Ryder try everything we are eating, but I never force him to clean his plate or eat a lot of something he doesn't like. Because I have learned that if he tries it enough times (without force), eventually he likes it.
BROWN SUGAR GLAZED SALMON
-1 TBLSP brown sugar
-2 tsp. butter
-1 tsp. honey
-1 TBLSP olive oil
-1 TBLSP Dijon mustard
-1 TBLSP soy sauce
-1/2-3/4 tsp. salt (I ALWAYS use coarse/kosher salt...it makes a huge difference to me)
-1/4 tsp. pepper (and ALWAYS fresh ground black pepper...so yummy!)
-1 salmon fillet (2-2 1/2 lbs.)
In a small saucepan over medium heat, cook and stir the brown sugar, butter, and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, asalt, and pepper. Cool for 5 minutes. Place salmon in a large foil-lined baking pan; brush with the brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 mins. or until fish flakes easily with a fork.
CHICKEN PESTO PASTA
-1/2 c. chopped sun-dried tomatoes
-1 1/2 c. chicken broth
-6 skinless, boneless chicken breast halves-cut into strips
-2 cloves garlic, minced
-1 TBLSP olive oil
-2 tsp. cornstarch
-3/4 c. prepared basil pesto
-1/4 c. toasted pine nuts
-1/4 c. chopped fresh basil
-3/4 c. crumbled feta cheese
-1 (16 0z.) package fusilli pasta (or penne...whatever you like)
-2 TBLSP grated parmesan cheese
Soak sun-dried tomatoes in chicken broth (enough to cover the tomatoes).
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun-dried tomatoes, pesto, pine nuts and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot. Drain. Serve sauce over pasta and sprinkle with parmesan cheese.
SIMPLY SCRUMPTIOUS BREAD STICKS
-1 pkg. active dry yeast
-1 1/3 c. warm water
-3-3 1/2 c. flour
-3 TBLSP vegetable oil
-1 TBLSP sugar
-1 tsp. salt
Dissolve yeast in warm water in 3 qt. bowl.
Stir in 1 c. flour, oil, sugar and salt. Beat until smooth. Stir in enough remaining flour to form soft dough, scraping dough from side to side of bowl. Dough will be sticky.
Cover and let rise in a warm place for 45 mins. to 1 hr. (or until doubled in size).
Preheat oven to 400*.
Punch down dough by stirring about 25 times. Turn dough onto well floured surface, roll and coat with flour. Divide into 24 equal parts. Roll and shape each part into a "rope" about 6" long using additional flour on hands, if needed.
Place on greased cookie sheet. If desired, brush each piece of dough with mixture of melted butter/parmesan cheese/garlic powder, or egg white/sesame seeds.
Bake at 400* until crust is golden brown and crisp, about 15 min. Serve warm.
*I mainly only use white wheat flour these days. It doesn't make things as dense as whole wheat flour, but isn't as processed as white flour.
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