Monday mushroom chicken, rice, green beans
Tuesday handmade meatballs, red sauce, whole wheat flax spaghetti, salad with blue cheese
Wednesday Gyros with fresh baked pitas or flatbread and cucumber & tomato salad (thanks for the idea Becky!)
Thursday leftovers
Friday pizza & salad
Saturday Mom's birthday fiesta!
Sunday Fiesta leftovers
Monday, May 12, 2008
Tuesday, May 6, 2008
Asian Noodle Salad
This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. However it ended up here, I am so glad it did! YUM!
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
Monday, May 5, 2008
Menu Planning Monday
Sunday -
grilled chicken, grilled asparagus, crusty whole grain bread, strawberry shortcakes
Monday -
chicken burritos in whole wheat tortillas with lots of veggies, corn and black bean salad
Tuesday -
Asian Noodle salad care of Pioneer Woman - topped with chicken breasts
Wednesday -
flax whole wheat spaghetti with meatballs, salad
Thursday -
leftovers
Friday -
??
Saturday -
??
grilled chicken, grilled asparagus, crusty whole grain bread, strawberry shortcakes
Monday -
chicken burritos in whole wheat tortillas with lots of veggies, corn and black bean salad
Tuesday -
Asian Noodle salad care of Pioneer Woman - topped with chicken breasts
Wednesday -
flax whole wheat spaghetti with meatballs, salad
Thursday -
leftovers
Friday -
??
Saturday -
??
Sunday, May 4, 2008
Soft Baked Pretzels
INGREDIENTS
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 beated egg for egg wash
coarse salt for topping
dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 beated egg for egg wash
coarse salt for topping
dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.
Saturday, May 3, 2008
Dairy Free Oatmeal Cookies
Modified from Beth's Spicy Oatmeal Cookies at Allrecipes.com
INGREDIENTS:
1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!
INGREDIENTS:
1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!
Sunday, April 27, 2008
Menu Planning Monday (on Sunday)
I have fallen off the menu planning wagon. Time to jump back on.
Menu for the week of April 27
Sunday burrito/salad/nacho bar with steak, black beans, guacamole, sour cream, cheese, tomatoes, salsa, lettuce, olives
Monday seafood sauce, whole wheat flax pasta, spinach with garlic
Tuesday - "Vacation Day" - Field Trip to Hamburger Farm Salsa chicken in the crockpot, Texas caviar, possibly homemade tortillas
Wednesday -late afternoon playdate, prep dinner together before lunch chicken enchiladas, salad
Thursday - Park Day leftovers
Friday homemade buns, hamburgers, potato salad, green salad
Saturday breakfast for dinner
Menu for the week of April 27
Sunday burrito/salad/nacho bar with steak, black beans, guacamole, sour cream, cheese, tomatoes, salsa, lettuce, olives
Monday seafood sauce, whole wheat flax pasta, spinach with garlic
Tuesday - "Vacation Day" - Field Trip to Hamburger Farm Salsa chicken in the crockpot, Texas caviar, possibly homemade tortillas
Wednesday -late afternoon playdate, prep dinner together before lunch chicken enchiladas, salad
Thursday - Park Day leftovers
Friday homemade buns, hamburgers, potato salad, green salad
Saturday breakfast for dinner
Tuesday, April 8, 2008
banana bread
Mix dry ingredients. Mix wet ingredients. Mix together.
Great opportunity to experience fractions in action.
(excellent with chocolate chips)
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