Back at it...

Finally!!! I'm home! And ready to get cookin'! Here is our menu for the week--

*Monday: Lighter Chicken Pot Pie

*Tuesday: Red Lentil Soup with Sage & Bacon

*Wednesday: Stuffed Peppers with Cheddar and Sage Biscuits

*Thursday: Leftovers

*Friday: Portobello, Broccoli and Red-Pepper Melts

*Saturday: Spaghetti & French Bread

*Sunday: General Conference! *Breakfast=Cinnamon Rolls & Mini Frittatas *Dinner=Salmon & Roasted Root Vegetables

travel time...

This Thursday, I head to Utah for the long anticipated race. I am SO excited! I'm already sad when I think of leaving my kiddos (even just for a few days), but can hardly wait for a plane ride free of bottles, matchbox cars and coloring books. Not to mention 3 days without changing a diaper. ;) Thanks to my Mom, I get to spend the weekend with some of my very favorite people in the whole world--and run in an amazing race! Here is my meal plan for the week (the weekend's meals are adapted to either be made ahead of time, or are quick to throw together, to make it as easy on my Mom as possible!). And the next two weeks will be filled with driving to Virginia for Ashley's wedding, and spending time in Michigan with my brother and his family...so there may be a lack of posts. But I'll stay on top of this as much as I can, cause you can be sure that I'll be eating good food the whole time!

*Monday: Paninis--We'll use Ciabatta bread, add any veggies, cheese, or maybe some turkey, as well as a little balsamic vinegar, pesto, mustard, etc. Then since I don't have a sandwich press, I use my George Foreman to get a nice thin, crispy, juicy sandwich. Yum!

*Tuesday: Spinach Salad with Fruit, Almonds and Feta and a Trader Joe's Baguette

*Wednesday: Chicken Tacos

*Thursday: Lasagna Rolls, corn on the cob and Garlic Bread

*Friday: Broccoli Cheese Soup(just add cheese to the recipe), salad and rolls

*Saturday: Pizza Night!
*Sunday: Black Beans and Rice (top with green/purple onions, tomatoes, avocados, Cajun seasoning, shredded cheese, sour cream, cilantro, salsa, etc.)

P.S. Doesn't this look amazing??? When I get back, I am definitely finding a reason to make it...

Dinner at the Morins...

I can hardly wait for next week...it will be September! I have loved summer time, but am SO ready for all things fall (including more cooking/baking). I'm ready to be done with the grill, and start wearing sweaters. :) Here's to one more week of easy dinners that don't make my home feel like an oven...

*Monday: BBQ Chicken wraps--see recipe below

*Tuesday: Fish Tacos

*Wednesday: Best Bruschetta Ever--see recipe below--(how's that for an easy dinner?!) with corn on the cob

*Thursday: Chicken & Broccoli Alfredo--see recipe below

*Friday: Leftovers

*Saturday: Triathlon day! This time it's Burke's turn!

*Sunday: Grilled Cheese with Tomato & Basil and German Potato Salad


BBQ CHICKEN WRAPS

-1 2lb. roasted chicken, skin discarded, meat removed from bones and shredded
-1/2 c. prepared bbq sauce
-1 c. canned black beans (rinsed)
-1/2 c. frozen corn, thawed/canned corn, drained
-1/4 c. reduced fat sour cream
-4 leaves romaine lettuce
-4 (10 inch) whole wheat tortillas
-2 limes, cut in wedges

Place a large nonstick skillet over medium-high heat. Add chicken, bbq sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
*I will probably add tomatoes and avocados to ours...

BEST BRUSCHETTA EVER

-2 tomatoes, diced
-1 tsp. dried basil
-4 TBSP grated parmesan cheese
-2 TBSP olive oil
-1 clove garlic, crushed
-salt and pepper to taste

In a medium bowl, mix tomatoes, dried basil, parmesan cheese, olive oil, garlic, salt and pepper. Cover and chill in refrigerator 8 hours, or overnight, before serving. Serve on toasted bread slices. Top with sprinkling of parmesan cheese.

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.

So sorry...

...for the delay! I've been playing in MI with family and friends! Now I am back, and ready to cook! For the rest of the week, we'll be eating:

*Wednesday: Black Bean Pie (with avocados)

*Thursday: Tuna-Focaccia Sandwiches (Thanks to Ivette!)--mix some tuna/albacore with chopped purple onion, cilantro, celery, salt & pepper and lime/lemon juice. Place on focaccia/pita bread with a leaf of lettuce (and maybe avocado...I just can't get enough). Serve with watermelon and root chips for a nice summer meal!

*Friday: Parmesan Chicken Sticks with Sweet Potato Fries and Pineapple

*Saturday: Leftovers

*Sunday: Spaghetti with Meatballs and French Bread (use a favorite recipe, or HERE is one)

And just for fun, I NEED to make these scrumptious looking cheesecake bars. You probably should make some, too. :)

Weekly Menu

*Monday: Steak and Onion Sandwiches & lettuce wedges with homemade Thousand Island Dressing (see previous post for recipes)

*Tuesday: Parmesan crusted Tilapia (I just make a coating of bread crumbs, parmesan, finely diced onions/peppers, salt & pepper, etc. Basically whatever you have that would taste yummy. Then dip fish in beaten egg and then coat with yummy topping, cook in frying pan with a little olive oil until golden brown) & fresh green beans

*Wednesday: Chicken Caesar Salad & baked yams (I know...kind of random. But I LOVE this salad recipe...and who doesn't love a nice soft yam with a little butter and s&p???? And to make it extra yummy for Ryder, I bake his, and then just before we are ready to eat, I slice off the top and add a couple large marshmallows to the top and warm in back in the oven. For some reason, that makes the yam extra appealing to him. :)

*Thursday: Creamy Corn Soup with homemade guacamole and chips (for my guac. I just add all the yummiest ingredients...and I don't measure them--avocados, chopped tomatoes, freshly minced garlic, s&p, cilantro, diced red onion, lime juice, etc.)

*Friday: Leftovers

*Saturday: Going downtown...I'm sure we'll find some fun place to eat.

*Sunday: Cashew Chicken & Rice (I've never made this recipe before, but the picture looks so yummy, that I have to try it!)

Good Eats...

I hope everyone had a FABULOUS Valentine's Day! We sure did. Our heart pizzas were fantastic (we had a bbq chicken pizza with shredded chicken, cilantro, red onions, bacon and cheese, as well as a fresh mozzarella--key ingredient--pepperoni, tomato pizza). It was fun to have the Noorda's over as cooking partners-again. :) And now, here's another week of yummy dinners that we'll be having here in Chicago...

*Monday: White Chili (see recipe below) with cornbread (I've tried many recipes, but one of my favorites is the $0.39 Jiffy cornbread. It is so quick and easy...and CHEAP! And for some reason, it tastes SOOOOO good! You can find it in the baking isle by the cake mixes)

*Tuesday: Black beans and Rice (with all the yummies to go with!)

*Wednesday: Pasta with Proscuitto & Peas (Ryder has a fascination lately with Prosciutto...so we'll give this recipe a try...) & toasted baguette

*Thursday: Leftovers

*Friday: Steak & Onion Sandwiches (these are AMAZING!!!) with Iceberg Wedges (see recipe below)

*Saturday: Leftovers OR possibly date night/out to eat?!

*Sunday: Chicken Curry (we didn't end up making this last week, and I really want to try this recipe...so here's take II) with rice


WHITE CHICKEN CHILI

- white beans (approx. 45 oz/3 cans of your favorites--Great Northern's, Chickpeas, Cannellini's, etc.)
- 2 cans (15 or 16 oz.) chicken broth
- 1 medium onion, chopped
- 1 TBLSP olive oil
- 2 cans (4 oz. each) chopped green chilies
- 1 tsp. ground cumin
- 1 1/2 tsp. oregano
- 1/4 tsp. cayenne pepper
- 4 c. cooked chicken, boned and diced/shredded
- 3 c. Monterey Jack cheese, grated
- corn (I just like to throw some in...it's not in the recipe, but I think it makes it extra tasty)

Saute' onions in oil until tender. Add chilies, cumin, oregano and cayenne pepper and mix thoroughly. Place in large pot or crock pot and add beans, broth and chicken. Mix thoroughly. Bring to a boil, then reduce heat and simmer 1 hour. Stir in cheese just before serving.


ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING

- 1 c. reduced fat mayonnaise
- 1/4 c. tomato-based chili sauce
- 1/4 c. milk
- 2 TBLSP red-wine vinegar
- 2 TBLSP sweet pickle relish
- 1 TBLSP chopped fresh parsley
- 1 scallion, thinly sliced
- coarse salt
- fresh ground pepper
- 1 head iceberg lettuce, cored and cut into 8 wedges

In a small bowl, whisk together the mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 tsp. each salt and pepper.
Place the iceberg wedges on a platter or divide among 4 plates; drizzle with the dressing, as desired. Serve immediately.