Easy Peasy--

This week I am SWAMPED with being the "ticket manager" for a production our Stake is putting on. It runs from Wed.-Sat. and I have been at the computer for a good 9 hours today taking phone calls/answering emails. That said, we are having the easiest week of dinners I can possibly think of. My family is lucky they will even be fed. The previous post will show the only thing I've eaten all day. ;)

*Monday: Leftovers (had the Noorda's over last night for our salmon/pesto with mashed potatoes and a few other yummies. We also still have some soup for last week--the perfect thing to reheat & eat!)

*Tuesday: Grilled Cheese (with veggies) on Pretzel Bread & T.J.'s tomato soup

*Wednesday: Pizza (thanks to Trader Joes for providing yummy whole wheat pizza dough. I'll probably be selfish and throw some tomatoes, basil and fresh mozzarella on top for an easy/fairly healthy pizza. With fresh Mozz. you don't even need sauce...it is SO GOOD!)

*Thursday: Breakfast dinner--eggs, Trader Joes Pumpkin Pancakes & fruit

*Friday: Black Bean Burgers (from Costco--my husband tells me these are way too high in sodium...but we're having them anyway;) with Sweet Potato fries

*Saturday: Out to eat! Burke and I are taking Ryder on a "date" to dinner and then to go watch The Savior of the World!

*Sunday: Missionaries coming for dinner--Chicken & Broccoli Alfredo (thanks to Hunter, Ryder is now HOOKED, and asks for this all the time! See recipe below...) with garlic bread and green salad. And this with vanilla ice cream for dessert.


CHICKEN & BROCCOLI ALFREDO

-4-5 c. broccoli florets
-2 TBSP olive oil
-4 skinless, boneless chicken breast halves, cut crosswise into 1/2 inch wide strips
-1 large red bell pepper, thinly sliced
-1 2/3 c. whipping cream (or 1 c. whipping cream + 2/3 c. skim milk)
-1 1/2 c. grated parmesan cheese
-1/2 c. grated monterey jack cheese
-3/4 pound penne or mostaccioli, freshly cooked

Steam broccoil florets until just tender, about 3 minutes, set aside.
Preheat broiler. Butter 13x9 inch broiler-proof baking dish. Heat 2 TBSP olive oil in heavy large dutch oven over medium-high. Working in batches, saute' chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to dutch oven and saute' until just tender, about 5 minutes. Add whipping cream, 1 cup grated parmesan cheese and all of the monterey jack cheese. Simmer until sauce thickens slightly (5 minutes). Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli and toss until sauce coats mixture. Season to taste with salt & pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over top. Broil until just golden on top, about 3 minutes, and serve.

September!

Tomorrow will be September! I'm SO excited! Here is our menu for the week...

*Monday: Black Bean burgers (Thanks, Costco ;) and hummus

*Tuesday: Vegetable Stir-Fry with Peanuts

*Wednesday: Sweet Corn Quesadillas

*Thursday: Baked Penne with Spinach and Sun-dried Tomatoes

*Friday: Pizza night! (haven't decided yet if I will make/buy...)

*Saturday: Leftovers

*Sunday: Cheddar Soup with garlic toasted bread and a green salad

this week...

*Monday: Bean, Corn & Tortilla Salad

*Tuesday: Grilled Chicken with Roasted Pepper Sauce (see recipe below) & Asparagus

*Wednesday: Black Bean Burgers (from Costco) & Corn on the Cob

*Thursday: Whole Wheat Waffles & Peach-Strawberry Smoothies (see recipe below)

*Friday: Pasta!

*Saturday: Race Day!

*Sunday: Dinner in Michigan!


GRILLED CHICKEN WITH ROASTED-PEPPER SAUCE

-vegetable oil for grill
-2 garlic cloves (unpeeled)
-2 red bell peppers, quartered lengthwise, ribs and seeds removed
-1 TBLSP red-wine vinegar
-3 TBLSP olive oil
-3 to 4 TBLSP water
-Coarse salt and freshly ground pepper
-4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)

Heat grill to medium; lightly oil grates. Wrap garlic cloves in aluminum foil and grill until softened, 10 to 15 mins. Meanwhile, grill peppers, skin side down, until charred, 6 to 8 mins. Let peppers and garlic cool slightly. Use paper towels to rub off skins from peppers; squeeze garlic cloves from skins.
In a blender, combine garlic, peppers, vinegar, 2 TBLSP olive oil, and 3 TBLSP water; season generously with salt and pepper. Blend until emulsified, adding up to 1 more TBLSP water, if needed, to thin sauce.
Rub both sides of chicken breasts with remaining TBLSP olive oil; seasongenerously with salt and pepper. Grill chicken until browned and cooked through, 5 to 8 mins. per side. Serve with sauce.


PEACH-STRAWBERRY SMOOTHIES

-2 ripe peaches
-1 c rinsed and hulled fresh or frozen strawberries (do not thaw)
-1 c milk
-3 TBLSP nonfat dry milk powder
-1 to 2 tsp sugar
-1 c ice cubes

Peel, pit, and slice peaches. In a blender, combine peaches with strawberries, milk, milk powder, and sugar. Add ice; puree on high speed until smooth. Serve immediately.