Tag Archives: Recipes

Weekly Menu

I promise that this is NOT turning into a menu-planning blog!  These posts are quick and easy for me, and that’s about I have time for these days! 

Here’s what was on the table last week (I may do these a week behind, so that you can get my two cents on the new recipes):

Monday: Cooking Light Orange Curried Pork, with yellow rice and roasted fennel (which was a new vegetable for me, so delish, sliced the bulb, put a little EVOO (1/2 tablespoon) and salt and pepper, in the oven at 400 for about 30 mins). 

Tuesday: New Recipe!  You’ve Got Supper’s Slow Cooker Barbacoa served in flour tortillas with store-bought mango salsa.  This was the STAR of this week’s menu.  Easy and delicious — it will become a regular on the slow cooker circuit around here for sure!

Wednesday: Cooking Light’s Chili with Pasta and Beans.  One of our favorite chili recipes – easy and quick.

Thursday: Tortellini and Banana Pepper Salad.  A favorite in the warm-weather months.  I love all of the flavors and that the dish is light, but really satiating.

Tortellini Pepperoncini Salad Recipe

Friday: New Recipe!  Weight Watchers Mini Feta and Vegetable Frittatas with steamed snap peas and bagel and cream cheese.  Everyone really liked these, even my picky 4 year old.  Spray or butter the heck out of the muffin tins because these stick!  I may see if it works equally as well with liners — the clean up was less than fun.

Feta and Vegetable Frittatas

Saturday: Salmon Burgers with green salad.  Another freezer staple in the spring and summer.  We throw these on the grill frozen, put them on potato rolls with grainy mustard, Claussen pickle chips and tomato slices, and it’s a yummy, good-for-you burger!  P.S. It’s equally as good wrapped in lettuce or over a salad.

Trident Seafoods® Wild Alaskan Salmon Burgers

What’s on your dinner menu?  Any inspiration you can share?

Happy Cooking!

 

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.

{New Weekly} Menu Planner

Because I get so much inspiration from menu planners on other blogs, I thought that I would start posting my menu planner on a weekly basis and hopefully give you some new ideas and inspiration for your dinner table.

My menu goals:
1. Food that my 3 year old will eat or at least try,
2. At least one meatless entree a week,
3. A fruit and/or vegetable with every meal and
4. Limit packaged foods.

Sunday: Cooking Light Summer Corn and White Bean Soup (I used half a ham steak and Trader Joe’s frozen sweet corn), whole wheat bread, spinach salad with balsamic dijon vinaigrette, blue cheese, veggies and craisins.

Summer Corn and White Bean Soup

Monday: New Recipe! Gnocchi with Light Bolognese Sauce (found on Alyson’s blog Richmond Real Estate Mom), Romaine Ceasar Salad.

Tuesday: New Recipe! Cooking Light Orecchiette with Cannellini Beans and Spinach, Veggie Platter (carrots, snap peas, red peppers, cucumbers and Ranch dressing diluted with lemon juice).

Wednesday: Cooking Light Mexican Black Bean and Spinach Pizza (I use fresh baby spinach instead of frozen), Fruit Salad with dollop of Chobani lemon nonfat Greek yogurt.

Lemon 0% Greek Yogurt

Thursday: Evening Swimming Lessons, Eat Out.

Friday: Grilled Organic Chicken over Trader Joe’s Arugula Parmesan Ravioli with Arrabiata Sauce, Roasted Asparagus.

trader joe's arugula parmesan ravioli

Saturday: Out of Town.

Project Big Girl Room Reveal coming tomorrow.  Pictures are taken and post is being put together.  I can’t wait to share it with you!