My belly is rapidly growing, making certain things a little more difficult. And also seeming to take certain motivations away--like lots of cooking. However, there are a couple recipes that I've been waiting to try, so here is what we'll eat this week:
*Monday: Two Toots. For weeks now, we've been telling Ryder we would take him here to eat...so for FHE tonight, this is where we'll be!
*Tuesday: Chicken Chili with Cornbread Croutons
*Wednesday: As recommended by Martha, we'll use our leftover chili to make Chicken Chili Nachos
*Thursday: Burke is headed to New Jersey today. We will have spaghetti for dinner (since the kids and I could eat it EVERY NIGHT, but Burke doesn't care for it).
*Friday: Sesame Shrimp with rice and steamed Snow peas
*Saturday: I'm headed downtown for the Renegade Craft Fair...the kids will be with a sitter...maybe pizza for dinner???
*Sunday: Burke is off to Pennsylvania today. We'll probably have pita chips & home made hummus for dinner and maybe some roasted butternut squash.
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
29 November 2010
18 October 2010
Another lovely week!
Last week I felt like I was finally in the fall/winter cooking mode. It was fun to cook/bake, and I loved trying some new recipes. Here's to another week!
*Monday: Leftovers (had some of our favorites--the Noorda's--over for dinner last night, and all agreed we didn't do our duty in finishing the food. Bonus for tonight!) I made this yummy salad to go with our spinach/prosciutto lasagna (totally did my own thing with both recipes though. For the lasagna--I added 2 eggs to the ricotta/s&p/garlic mixture. And I also just layered the prosciutto on top of the sauce, instead of mixing it in. It was a very yummy/simple lasagna. For the salad, I used parmesan instead of ricotta salata, and substituted toasted pecans for the Pancetta Crisps. I also made up my own dressing-a little Olive Oil, Balsamic Vinegar, salt, pepper & honey. This was the first time I've ever made Brussels Sprouts--they were SO good roasted in the oven! Try this salad, it was definitely yummy...)
*Tuesday: Baked Potatoes with "mountain toppings" (Until Ryder was about 3 1/2 he HATED potatoes--in every form. He wouldn't even eat french fries. I kept offering potatoes, and one day decided to make it fun. I had lots of toppings I knew he would like--corn, bacon, cheese, broccoli, etc. for him to make a "mountain" on top of his potato. Ever since then, he LOVES potatoes, and begs for Baked Potatoes for dinner. Burke and I will add tomatoes, onions, peppers and any other veggie in my fridge to ours! Maybe even some roasted Brussels Sprouts?!)
*Wednesday: Skewered Sesame Shrimp with rice
*Thursday: Asian Noodle Salad + a special request for some treats to take to work tomorrow for the last day of a loved rotation. I think I'll do these & these.
*Friday: Pizza at the church for Primary Activity
*Saturday: White Bean Dip with Toasted Pita Chips & Apple, Grape and Celery Salad (Random meal, I know...this is what I need on a Saturday though ;)
*Sunday: Roasted Butternut Squash & Sweet Potato Soup with Cornbread Muffins
*Monday: Leftovers (had some of our favorites--the Noorda's--over for dinner last night, and all agreed we didn't do our duty in finishing the food. Bonus for tonight!) I made this yummy salad to go with our spinach/prosciutto lasagna (totally did my own thing with both recipes though. For the lasagna--I added 2 eggs to the ricotta/s&p/garlic mixture. And I also just layered the prosciutto on top of the sauce, instead of mixing it in. It was a very yummy/simple lasagna. For the salad, I used parmesan instead of ricotta salata, and substituted toasted pecans for the Pancetta Crisps. I also made up my own dressing-a little Olive Oil, Balsamic Vinegar, salt, pepper & honey. This was the first time I've ever made Brussels Sprouts--they were SO good roasted in the oven! Try this salad, it was definitely yummy...)
*Tuesday: Baked Potatoes with "mountain toppings" (Until Ryder was about 3 1/2 he HATED potatoes--in every form. He wouldn't even eat french fries. I kept offering potatoes, and one day decided to make it fun. I had lots of toppings I knew he would like--corn, bacon, cheese, broccoli, etc. for him to make a "mountain" on top of his potato. Ever since then, he LOVES potatoes, and begs for Baked Potatoes for dinner. Burke and I will add tomatoes, onions, peppers and any other veggie in my fridge to ours! Maybe even some roasted Brussels Sprouts?!)
*Wednesday: Skewered Sesame Shrimp with rice
*Thursday: Asian Noodle Salad + a special request for some treats to take to work tomorrow for the last day of a loved rotation. I think I'll do these & these.
*Friday: Pizza at the church for Primary Activity
*Saturday: White Bean Dip with Toasted Pita Chips & Apple, Grape and Celery Salad (Random meal, I know...this is what I need on a Saturday though ;)
*Sunday: Roasted Butternut Squash & Sweet Potato Soup with Cornbread Muffins
02 August 2010
Another Menu
Here is the plan at our house for this week!
*Monday: Jalepeno Chicken Brats (from Trader Joe's), with grilled onions and bbq sauce & Honey Dew Melon
Burke is SO excited that I've found a brat that I admit to liking. :) Trader Joe's has a huge variety of flavored Chicken Brats--Sweet Apple, Mango, Pesto, etc. We ate them when we went "camping" this weekend, and Ryder and I both agreed we need them again, 2 days later. :)
*Tuesday: Chinese Chicken Salad (one of my favorites since I was a teenager!)--see recipe below
*Wednesday: Grilled Vegetable Quesadillas (see recipe below)--this would be yummy with some corn relish (mix corn kernels, sliced scallions, lime juice, oil, salt & pepper) or avocados
*Thursday: Leftovers
*Friday: Linguine with Shrimp and Lemon Oil
*Saturday: Millenium Park Triathlon!
*Sunday: Dinner at Nana's
GRILLED VEGETABLE QUESADILLAS
-vegetable oil, for grill
-4 large flour tortillas (10-inch size)
-1 1/2 c. shredded Monterey Jack cheese (or I may use Pepper Jack)
-1 yellow squash, halved crosswise and thinly sliced lengthwise
-1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced
Heat grill to low; lightly oil grates.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on lower half of each tortilla; top with squash, bell pepper, scallion pieces, and remaining cheese. Season with salt and pepper. Fold top half of tortillas over filling to enclose.
Grill quesadillas, covered, until browned in spots and cheese is melted, 3 to 4 minutes per side. Cut into wedges; serve immediately.
CHINESE CHICKEN SALAD
Marinade:
-1 c. soy sauce
-1 1/4 c. sugar
-1 in. shredded ginger root
-clove of garlic, crushed
Marinate chicken breasts 24 hours in refrigerator; then bake at 350* 1 hour uncovered
Dressing:
-2 TBSP sugar
-1 TBSP sesame oil
-3 TBSP Rice Vinegar
-1/4 c. vegetable oil
-1 1/2 tsp. pepper
Mix all together and pour over salad just before serving
Salad:
-1 head lettuce, shredded
-4 green onions, chopped
-2 TBSP slivered/toasted almonds
-Wonton strips-cut in half and fry in oil to crisp (approx. 20 seconds each side)
-cilantro
Cut up and toss all salad ingredients together. Cut up chicken and toss in. Add dressing.
*Monday: Jalepeno Chicken Brats (from Trader Joe's), with grilled onions and bbq sauce & Honey Dew Melon
Burke is SO excited that I've found a brat that I admit to liking. :) Trader Joe's has a huge variety of flavored Chicken Brats--Sweet Apple, Mango, Pesto, etc. We ate them when we went "camping" this weekend, and Ryder and I both agreed we need them again, 2 days later. :)
*Tuesday: Chinese Chicken Salad (one of my favorites since I was a teenager!)--see recipe below
*Wednesday: Grilled Vegetable Quesadillas (see recipe below)--this would be yummy with some corn relish (mix corn kernels, sliced scallions, lime juice, oil, salt & pepper) or avocados
*Thursday: Leftovers
*Friday: Linguine with Shrimp and Lemon Oil
*Saturday: Millenium Park Triathlon!
*Sunday: Dinner at Nana's
GRILLED VEGETABLE QUESADILLAS
-vegetable oil, for grill
-4 large flour tortillas (10-inch size)
-1 1/2 c. shredded Monterey Jack cheese (or I may use Pepper Jack)
-1 yellow squash, halved crosswise and thinly sliced lengthwise
-1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced
Heat grill to low; lightly oil grates.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on lower half of each tortilla; top with squash, bell pepper, scallion pieces, and remaining cheese. Season with salt and pepper. Fold top half of tortillas over filling to enclose.
Grill quesadillas, covered, until browned in spots and cheese is melted, 3 to 4 minutes per side. Cut into wedges; serve immediately.
CHINESE CHICKEN SALAD
Marinade:
-1 c. soy sauce
-1 1/4 c. sugar
-1 in. shredded ginger root
-clove of garlic, crushed
Marinate chicken breasts 24 hours in refrigerator; then bake at 350* 1 hour uncovered
Dressing:
-2 TBSP sugar
-1 TBSP sesame oil
-3 TBSP Rice Vinegar
-1/4 c. vegetable oil
-1 1/2 tsp. pepper
Mix all together and pour over salad just before serving
Salad:
-1 head lettuce, shredded
-4 green onions, chopped
-2 TBSP slivered/toasted almonds
-Wonton strips-cut in half and fry in oil to crisp (approx. 20 seconds each side)
-cilantro
Cut up and toss all salad ingredients together. Cut up chicken and toss in. Add dressing.
20 July 2010
a new week
Well, this week's menu is going to include Tuesday through Friday (since I was gone for Monday!). I'm pretty excited about a few of these dinners!
*Tuesday: Wraps (I buy yummy tortillas--spinach, tomato basil, etc. Then we add turkey, sprouts, lettuce, tomato, avocado, provolone or muenster cheese, spinach leaves, cucumbers, peppers, pickles, purple onion, etc. Then we top it off with a little mustard or vinaigrette. SO yummy!) with pasta salad
*Wednesday: Chicken Enchiladas with Green sauce--see recipe below (I try to stay away from cooking too much--but I MISS IT! I'm getting excited for fall=soups!)
*Thursday: 6th Wedding Anniversary!
*Friday: Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado--see recipe below
*Saturday: Leftovers
*Sunday: Tomato/Basil/Mozzarella Pizza (this is our favorite pizza--recipe from the Noorda's. It is SO simple. Use your favorite pizza crust. Top with fresh tomato slices, fresh Mozzarella slices, and basil. Bake at the hottest temp. your oven will go until cheese begins to slightly brown.)
CHICKEN ENCHILADAS WITH GREEN SAUCE
-2 TBLSP olive oil
-1 large onion, coarsely chopped
-4 garlic cloves, finely chopped
-3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped
-3/4 c. water
-coarse salt and freshly ground pepper
-1 pound chicken, shredded (you can use a rotisserie chicken from the store for ease, or cook some chicken breasts however you like)
-1 c. frozen corn kernels (about 5 oz.), thawed
-12 corn tortillas
-2 c. coarsely grated white cheddar cheese (8 oz.)
Preheat oven to 450*R. In a large saucepan, heat oil over medium; add onion and garlic. cook, stirring occasionally, until onion softens, 4 to minutes. Add tomatillos and the water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper. Combine chicken with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to a shallow bowl.
Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred. (Alternatively, heat in a small skillet over medium-high until warm and soft.) Wrap tortillas in kitchen towels to keep warm. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup chicken mixture and 1 TBLSP cheese. roll up, and arrange, seam side down, in a 9x13 inch baking dish. Top with remaining sauce, chicken mixture and cheese; cover dish with aluminum foil.
Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes more. Let enchiladas cool 10 minutes before serving.
BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO
-2 c. water
-1 c. long-grain brown rice
-1/4 c. soy sauce
-1/4 c. fresh lemon juice (from 2 lemons)
-2 TBLSP rice vinegar
-2 tsp. light brown sugar
-1 TBLSP vegetable oil
-1 pound fresh or frozen (thawed) medium shrimp, peeled and deveined
-8 oz. snow peas, stem ends and any strings removed, sliced diagonally into 1/2 inch pieces
-1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
-coarse salt and freshly ground pepper
-1 ripe avocado, pitted, peeled and cut into chunks
In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.
*Tuesday: Wraps (I buy yummy tortillas--spinach, tomato basil, etc. Then we add turkey, sprouts, lettuce, tomato, avocado, provolone or muenster cheese, spinach leaves, cucumbers, peppers, pickles, purple onion, etc. Then we top it off with a little mustard or vinaigrette. SO yummy!) with pasta salad
*Wednesday: Chicken Enchiladas with Green sauce--see recipe below (I try to stay away from cooking too much--but I MISS IT! I'm getting excited for fall=soups!)
*Thursday: 6th Wedding Anniversary!
*Friday: Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado--see recipe below
*Saturday: Leftovers
*Sunday: Tomato/Basil/Mozzarella Pizza (this is our favorite pizza--recipe from the Noorda's. It is SO simple. Use your favorite pizza crust. Top with fresh tomato slices, fresh Mozzarella slices, and basil. Bake at the hottest temp. your oven will go until cheese begins to slightly brown.)
CHICKEN ENCHILADAS WITH GREEN SAUCE
-2 TBLSP olive oil
-1 large onion, coarsely chopped
-4 garlic cloves, finely chopped
-3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped
-3/4 c. water
-coarse salt and freshly ground pepper
-1 pound chicken, shredded (you can use a rotisserie chicken from the store for ease, or cook some chicken breasts however you like)
-1 c. frozen corn kernels (about 5 oz.), thawed
-12 corn tortillas
-2 c. coarsely grated white cheddar cheese (8 oz.)
Preheat oven to 450*R. In a large saucepan, heat oil over medium; add onion and garlic. cook, stirring occasionally, until onion softens, 4 to minutes. Add tomatillos and the water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper. Combine chicken with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to a shallow bowl.
Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred. (Alternatively, heat in a small skillet over medium-high until warm and soft.) Wrap tortillas in kitchen towels to keep warm. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup chicken mixture and 1 TBLSP cheese. roll up, and arrange, seam side down, in a 9x13 inch baking dish. Top with remaining sauce, chicken mixture and cheese; cover dish with aluminum foil.
Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes more. Let enchiladas cool 10 minutes before serving.
BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO
-2 c. water
-1 c. long-grain brown rice
-1/4 c. soy sauce
-1/4 c. fresh lemon juice (from 2 lemons)
-2 TBLSP rice vinegar
-2 tsp. light brown sugar
-1 TBLSP vegetable oil
-1 pound fresh or frozen (thawed) medium shrimp, peeled and deveined
-8 oz. snow peas, stem ends and any strings removed, sliced diagonally into 1/2 inch pieces
-1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
-coarse salt and freshly ground pepper
-1 ripe avocado, pitted, peeled and cut into chunks
In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.
03 May 2010
another week...
*Monday: Sesame Chicken with Broccoli and Brown Rice
*Tuesday: Baked Potatoes (with every topping I can think of)...oh how I love Potatoes...
*Wednesday: Shrimp and Zucchini Tostadas and Black Bean Soup
*Thursday: Leftovers
*Friday: Pasta, Pasta, Pasta--carb. loading for my race tomorrow!!!
*Saturday: Race Day in MI! Rose's for dinner
*Sunday: Post Race Day meal (not sure what it will be...but it will be good...)
*Tuesday: Baked Potatoes (with every topping I can think of)...oh how I love Potatoes...
*Wednesday: Shrimp and Zucchini Tostadas and Black Bean Soup
*Thursday: Leftovers
*Friday: Pasta, Pasta, Pasta--carb. loading for my race tomorrow!!!
*Saturday: Race Day in MI! Rose's for dinner
*Sunday: Post Race Day meal (not sure what it will be...but it will be good...)
05 April 2010
this week--
Here is our menu for the week!
*Monday: Cafe Rio (yes, I'm serious! My Mom is on a plane RIGHT NOW coming from Utah, with a lovely gift for me in her suitcase. I can't wait!!!)
*Tuesday: Grilled Chicken with Corn and Slaw--I sort of feel like Paula Deen putting this on my menu :) I guess I did get it from Southern Living...
*Wednesday: Mediterranean Melt with Salt and Vinegar Potato Chips
*Thursday: Shrimp Pad Thai
*Friday: Date Night!
*Saturday:Leftovers
*Sunday: Grilled Steak with Tomatoes and Scallions, Green beans and Garlic Mashed Potatoes
*Monday: Cafe Rio (yes, I'm serious! My Mom is on a plane RIGHT NOW coming from Utah, with a lovely gift for me in her suitcase. I can't wait!!!)
*Tuesday: Grilled Chicken with Corn and Slaw--I sort of feel like Paula Deen putting this on my menu :) I guess I did get it from Southern Living...
*Wednesday: Mediterranean Melt with Salt and Vinegar Potato Chips
*Thursday: Shrimp Pad Thai
*Friday: Date Night!
*Saturday:Leftovers
*Sunday: Grilled Steak with Tomatoes and Scallions, Green beans and Garlic Mashed Potatoes
08 February 2010
menu
Here's the menu for the week at our house:
*Monday: Tortilla Soup (courtesy of my Mom who is in town!!! --see recipe below) with guacamole (and Ellery's first avocado tonight...I've been waiting for this day for almost 7 months!!!)
*Tuesday: Grilled Shrimp with Cilantro Lime and Peanuts over rice
*Wednesday: Chipotle Black Bean Burgers (from Costco...I've heard they are yummy...so we're giving them a shot!) with roasted cauliflower and sweet potatoes (I'm just adding sweet potatoes...cause I think it would be yummy :)
*Thursday: Leftovers
*Friday: Chicken Curry with white rice
*Saturday: Leftovers
*Sunday: HAPPY VALENTINE'S DAY!!!! Our tradition is making "heart pizza's" (Just use your favorite crust recipe and toppings and shape into a heart before cooking) & red velvet cupcakes for dessert.
CHICKEN TORTILLA SOUP
- 3 cloves garlic
- 1 onion, chopped
- 3 TBLSP butter
- 2 TBLSP flour
- 3 (14 oz) cans chicken broth
- 4 c. half & half
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 c. fresh salsa
- 1 (15 oz.) can creamed corn
- 6 boneless, chicken breasts (cooked/shredded)
- 2 tsp. ground cumin
-1 (1.27 oz.) packet Fajita Seasoning
- 3 TBLSP chopped fresh cilantro
- 16 oz. Tortilla chips
- 8 oz. shreeded Monterey Jack cheese
In a large pot over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Bring to a boil and reduce heat to low. Add teh soup, salsa, corn, chicken, cumin, fajita seasoning, and 2 TBLSP cilantro. Stir and continue to heat for 15 minutes. Crumbel tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with chips (crumbled), remaining cheese and cilantro, and serve.
*Monday: Tortilla Soup (courtesy of my Mom who is in town!!! --see recipe below) with guacamole (and Ellery's first avocado tonight...I've been waiting for this day for almost 7 months!!!)
*Tuesday: Grilled Shrimp with Cilantro Lime and Peanuts over rice
*Wednesday: Chipotle Black Bean Burgers (from Costco...I've heard they are yummy...so we're giving them a shot!) with roasted cauliflower and sweet potatoes (I'm just adding sweet potatoes...cause I think it would be yummy :)
*Thursday: Leftovers
*Friday: Chicken Curry with white rice
*Saturday: Leftovers
*Sunday: HAPPY VALENTINE'S DAY!!!! Our tradition is making "heart pizza's" (Just use your favorite crust recipe and toppings and shape into a heart before cooking) & red velvet cupcakes for dessert.
CHICKEN TORTILLA SOUP
- 3 cloves garlic
- 1 onion, chopped
- 3 TBLSP butter
- 2 TBLSP flour
- 3 (14 oz) cans chicken broth
- 4 c. half & half
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 c. fresh salsa
- 1 (15 oz.) can creamed corn
- 6 boneless, chicken breasts (cooked/shredded)
- 2 tsp. ground cumin
-1 (1.27 oz.) packet Fajita Seasoning
- 3 TBLSP chopped fresh cilantro
- 16 oz. Tortilla chips
- 8 oz. shreeded Monterey Jack cheese
In a large pot over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Bring to a boil and reduce heat to low. Add teh soup, salsa, corn, chicken, cumin, fajita seasoning, and 2 TBLSP cilantro. Stir and continue to heat for 15 minutes. Crumbel tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with chips (crumbled), remaining cheese and cilantro, and serve.
01 February 2010
FEBRUARY!!!
I can hardly believe we are already into our second month of the "new" year! Here is our menu for the next several days!
*Monday: Angel Hair with Spicy Shrimp (this is a GREAT basic recipe that appears to be fairly plain, but actually has really good flavor. It is the recipe that got Ryder to like shrimp. And the heat can be controlled by you...it doesn't HAVE to be spicy. :) & salad
*Tuesday: Baked Potatoes (with all the fixin's: tomatoes, cheese, broccoli, corn, bacon, scallions, etc.) & strawberries (this is Ryder's requested meal of the week....definitely a favorite around here)
*Wednesday: Butternut Squash Pizza--The. Yummiest. Thing. In. The. World. (I've tried several different crust recipes. This one is quick, and quite good.) & corn on the cob (for my Ryder-man)
*Thursday: Leftovers
*Friday: Satay Chicken Stir-fry (I just cook up some sliced chicken breasts with peppers, zucchini, broccoli, snow peas, chopped peanuts, etc. and add Trader Joe's Peanut Satay sauce--heavenly--and let it simmer for a bit) over rice
*Saturday & Sunday we'll be in Michigan! Who knows what we'll be eating...but it will definitely be good!!!
*Monday: Angel Hair with Spicy Shrimp (this is a GREAT basic recipe that appears to be fairly plain, but actually has really good flavor. It is the recipe that got Ryder to like shrimp. And the heat can be controlled by you...it doesn't HAVE to be spicy. :) & salad
*Tuesday: Baked Potatoes (with all the fixin's: tomatoes, cheese, broccoli, corn, bacon, scallions, etc.) & strawberries (this is Ryder's requested meal of the week....definitely a favorite around here)
*Wednesday: Butternut Squash Pizza--The. Yummiest. Thing. In. The. World. (I've tried several different crust recipes. This one is quick, and quite good.) & corn on the cob (for my Ryder-man)
*Thursday: Leftovers
*Friday: Satay Chicken Stir-fry (I just cook up some sliced chicken breasts with peppers, zucchini, broccoli, snow peas, chopped peanuts, etc. and add Trader Joe's Peanut Satay sauce--heavenly--and let it simmer for a bit) over rice
*Saturday & Sunday we'll be in Michigan! Who knows what we'll be eating...but it will definitely be good!!!
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