Tag Archives: Giada De Laurentiis

Weekly Menu

Sorry for the radio silence.  Things in real life have been busy!  I stuck with all “tried and true” recipes for this week.  Last week for hot soup!  Here in Richmond, Virginia, we are on the precipice of leaving hot soups behind and starting pasta salad and sweet iced tea season. 
Here’s what’s for dinner around here this week:

Sunday: Cooking Light Country-Fried Steak with Mushroom Gravy, mashed potatoes, steamed green beans.

Country-Fried Steak with Mushroom Gravy Recipe

Monday:  Giada de Laurentiis Quick and Spicy Tomato Soup, spinach salad with raw veggies and dijon balsamic (literally dijon mustard whisked with balsamic vinegar to desired consistency, salt & pepper).

Picture of Quick and Spicy Tomato Soup Recipe

Tuesday: Cooking Light Tex-Mex Calzones (using 1/2 package of hot turkey sausage), sliced vine-ripe tomatoes with chopped cilantro, salt and pepper.

Tex-Mex Calzones Recipe

Wednesday: Cooking Light Orecchiette with Sausage, Peppers and Feta (using the other 1/2 of the hot turkey sausage package), Caesar Salad.

Thursday: Evening Swimming Lessons, Dinner Out.

Friday: Pizza Adobe (take-off on Jason’s Deli version, which is not on the menu anymore but sometimes they will make it if you grovel ask).

Ada’s Pizza Adobe: Put thin-crust refrigerated pizza dough in the oven (preferably on a pizza stone, but a baking sheet works too) at 400 degrees for about 3 mins; take out of oven and cover the partially-cooked crust with about 1/2 cup thick tomato-based BBQ sauce, sprinkle about 2 cups chopped cooked chicken (confession: sometimes I use canned white meat packed in water – I just drain and fork-shred), cover with shredded cheddar cheese, top with red onions (sliced in rings) and jarred sliced jalapeno peppers to taste, and put back into the oven for about 9 mins (until cheese is melted and pizza crust is slightly browned).

Saturday: Breakfast for Dinner — Omlettes filled with Desert Pepper Black Bean Dip, shredded cheddar cheese and banana peppers, and topped with salsa verde; Trader Joe’s Triple Berry Muffins, and sliced strawberries with a dash of balsamic vinegar.

Weekly Menu

Here’s what’s for dinner over here this week:

Sunday: Cooking Light Corn and Shrimp Chowder, cheddar and banana pepper quesadillas, sliced fresh vine ripe tomatoes with chopped cilantro, salt, pepper and a dash of EVOO.

Southwest Shrimp and Corn Chowder

Monday: New Recipe!  Rachael Ray’s Vegetable Ravioli Lasagna, Caesar Salad.

Tuesday: Cooking Light Grilled Spinach and Turkey Burger with Goat Cheese Spread, Alexia Spicy Sweet Potato Fries.

Spicy Sweet Potato Julienne Fries

Wednesday: New Recipe!  Restaurant Style Chinese Chicken and Broccoli, with Asian Cabbage Salad (shredded Napa cabbage, sliced red bell pepper, sliced almonds and cilantro, dressing of soy sauce, dark sesame oil, rice vinegar and red pepper flakes).

{Photo Courtesy of Dinner: A Love Story}

Thursday: Evening Swimming Lessons, Eat Out.

Friday: Breakfast for Dinner — Eggs Made to Order, Giada de Laurentiis’ Ricotta Blueberry Pancakes, Salad with Mandarin Oranges, Pecans, Feta and Raspberry Vinaigrette.

Picture of Ricotta Pancakes Recipe

Saturday: Amy’s Spinach & Tomato Pizza, Cooking Light Tomato Basil Soup.

Tomato-Basil Soup

Do Yourself A Favor

AND MAKE THESE DIVINE LEMON COOKIES.  I DIE.

{Photo courtesy of Food Network, Recipe Courtesy of Giada De Laurentiis}