1 bag of good ravioli
1 cup of pesto ( I prefer the one they carry at Costco)
Cook the pasta, drain and add the pesto .
Monday, March 1, 2010
Bow ties with Salmon and peas
salt
1 package bow tie pasta
2 lemons
2 T butter
2 large shallots
1 pound salmon fillets cut into 1 inch chunks
1/4 t pepper
1 package peas
1/2 cup loosely packed fresh dill chopped
Heat large pot of water and add salt. Cook pasta as label directs.
Grate 2 t of lemon zest and then squeeze 3 T juice and set aside
Melt butter over med heat in a skillet. Add shallots and cok about 2 minutes until tender. Increase heat until med high, add salmon,pepper, lemon peel, and 1 t salt and cook about 5 minutes, until salmon is opaque.
When pasta is done remove 1/3 cup cooking liquid and add to salmon mixture, stirring gently to combine. Place peas in colander and drain pasta over peas. Return pasta and peas to pot, add salmon mixture, chopped dill and lemon juice. Toss gently to combine.
1 package bow tie pasta
2 lemons
2 T butter
2 large shallots
1 pound salmon fillets cut into 1 inch chunks
1/4 t pepper
1 package peas
1/2 cup loosely packed fresh dill chopped
Heat large pot of water and add salt. Cook pasta as label directs.
Grate 2 t of lemon zest and then squeeze 3 T juice and set aside
Melt butter over med heat in a skillet. Add shallots and cok about 2 minutes until tender. Increase heat until med high, add salmon,pepper, lemon peel, and 1 t salt and cook about 5 minutes, until salmon is opaque.
When pasta is done remove 1/3 cup cooking liquid and add to salmon mixture, stirring gently to combine. Place peas in colander and drain pasta over peas. Return pasta and peas to pot, add salmon mixture, chopped dill and lemon juice. Toss gently to combine.
Sesame Shrimp and asparagus
1 cup jasmine rice
1/8 t salt
4 t olive oil
1 1/2 t sesame oil
2 lbs asparagus trimmed
1/4 cup reduced sodium soy sauce
2 t seasoned rice vinegar
1 large green onion
1 lb large shrimp, shelled and deveined
1/8 t crushed red pepper
Preheat oven to 450. Prepare rice as labeled.
Mix together salt, 2 t olive oil, and 1 t sesame oil toss with sparagus and roast until tender, about 10-12 minutes.
Mix in a small bowl soy sauce, vinegar, green onion, and remaining sesame oil and set aside.
In skillet on high heat, add oil and shrimp. Sprinkle with red pepper and cook until opaque, about 3 minutes.
Arrange shrimp and asparagus on plates and drizzle with dressing.
I may substitute broccoli if there is not any fresh asparagus around.
1/8 t salt
4 t olive oil
1 1/2 t sesame oil
2 lbs asparagus trimmed
1/4 cup reduced sodium soy sauce
2 t seasoned rice vinegar
1 large green onion
1 lb large shrimp, shelled and deveined
1/8 t crushed red pepper
Preheat oven to 450. Prepare rice as labeled.
Mix together salt, 2 t olive oil, and 1 t sesame oil toss with sparagus and roast until tender, about 10-12 minutes.
Mix in a small bowl soy sauce, vinegar, green onion, and remaining sesame oil and set aside.
In skillet on high heat, add oil and shrimp. Sprinkle with red pepper and cook until opaque, about 3 minutes.
Arrange shrimp and asparagus on plates and drizzle with dressing.
I may substitute broccoli if there is not any fresh asparagus around.
Speedy Paella
1 package fully cooked chorizo (3 1/2 oz) cut into 1/4 in chunks
1 pound chicken cut into chunks
1 medium red pepper diced
1 garlic clove crushed
1/8 t dried thyme
1 package spanish style yellow rice mix
1 package of frozen peas.
Cook chorizo over med heat until fat is released, about 3 minutes. Remove chorizo, leave drippings. Add chicken and cook until no longer pink, remove. Add pepper, garlic and thyme and cook for one minute. Add rice mix, 2 cups of water, and chorizo. When mix is boiling, reduce heat and cook covered for 10 minutes.
Stir in frozen peas and cook for 5 more minutes. Stir in chicken and serve when warmed through.
1 pound chicken cut into chunks
1 medium red pepper diced
1 garlic clove crushed
1/8 t dried thyme
1 package spanish style yellow rice mix
1 package of frozen peas.
Cook chorizo over med heat until fat is released, about 3 minutes. Remove chorizo, leave drippings. Add chicken and cook until no longer pink, remove. Add pepper, garlic and thyme and cook for one minute. Add rice mix, 2 cups of water, and chorizo. When mix is boiling, reduce heat and cook covered for 10 minutes.
Stir in frozen peas and cook for 5 more minutes. Stir in chicken and serve when warmed through.
Spicy beef with couscous
1 T oil
1 medium onion, chopped
2 garlic cloves crushed
1 t minced fresh ginger
1 pound ground beef, I am using beef stew meat, sliced thinly
1 T curry powder
1/2 t salt
1 cup chicken broth
1 cup frozen peas
1/2 cup loosely packed fresh cilantro leaves
1 cup plain couscous
1/3 cup golden raisins (I will use regular raisins or cranberries my kids won't eat golden ones)
In large skillet heat oil in med high heat, add onion, and cook until golden about 3 minutes. Add ginger and garlic and cook one more minute. Add beef and cook until no longer pink. Stir in curry powder and salt, cook for 30 seconds. Add broth and peas and cook until slightly thickened.
Cook couscous according to directions and add raisins.
1 medium onion, chopped
2 garlic cloves crushed
1 t minced fresh ginger
1 pound ground beef, I am using beef stew meat, sliced thinly
1 T curry powder
1/2 t salt
1 cup chicken broth
1 cup frozen peas
1/2 cup loosely packed fresh cilantro leaves
1 cup plain couscous
1/3 cup golden raisins (I will use regular raisins or cranberries my kids won't eat golden ones)
In large skillet heat oil in med high heat, add onion, and cook until golden about 3 minutes. Add ginger and garlic and cook one more minute. Add beef and cook until no longer pink. Stir in curry powder and salt, cook for 30 seconds. Add broth and peas and cook until slightly thickened.
Cook couscous according to directions and add raisins.
Thai beef salad
Thai dressing
1/4 cup rice vinegar
1/4 cup fresh lime
3 T oil
2 T grated fresh ginger
1 T fish sauce (start with 1 t at a time)
red pepper flakes to taste
Salad
8 oz thin sliced deli roast beef (I am using grilled skirt steak)
2 green onions
2 carrot cut into matchsticks
1 small red pepper cut into matchsticks
1 large head lettuce, romaine
Fresh cilantro, thai basil to taste.
1/4 cup rice vinegar
1/4 cup fresh lime
3 T oil
2 T grated fresh ginger
1 T fish sauce (start with 1 t at a time)
red pepper flakes to taste
Salad
8 oz thin sliced deli roast beef (I am using grilled skirt steak)
2 green onions
2 carrot cut into matchsticks
1 small red pepper cut into matchsticks
1 large head lettuce, romaine
Fresh cilantro, thai basil to taste.
Orange Rosemary Chicken
1 T butter
2 garlic cloves crushed
4 medium chicken breasts
1/2 t dried rosemary
pepper
salt
2 oranges
1/4 cup peach preserves
Add everything to crockpot and cook for 4-6 hours.
2 garlic cloves crushed
4 medium chicken breasts
1/2 t dried rosemary
pepper
salt
2 oranges
1/4 cup peach preserves
Add everything to crockpot and cook for 4-6 hours.
Chicken with smashed potatoes, Pot pie style
1 1/2 pounds red potatoes diced
1 T oil
4 medium chicken breasts
salt and pepper
5 oz carrots cut into matchsticks
1 cup chicken broth
1/4 cup cream
1/2 t dried thyme
1 cup frozen peas thawed
1 T butter
Place cut potatoes in a pot and cover with cold water. Boil for 10-12 minutes until potatoes are tender.
While potatoes are cooking heat oil in pan, add chicken and season with salt and pepper. Cook about 6 minutes on first side and finish 6-8 minutes on second side. Remove chicken to a plate and keep warm. In the same skillet add carrots, broth, cream, and thyme. Cook until carrots are tender, about 5 minutes. Take off heat and add peas.
Coarsely mash potatoes with butter, salt and pepper.
Spoon potatoes onto plate, top with chicken and then sauce with veggies.
1 T oil
4 medium chicken breasts
salt and pepper
5 oz carrots cut into matchsticks
1 cup chicken broth
1/4 cup cream
1/2 t dried thyme
1 cup frozen peas thawed
1 T butter
Place cut potatoes in a pot and cover with cold water. Boil for 10-12 minutes until potatoes are tender.
While potatoes are cooking heat oil in pan, add chicken and season with salt and pepper. Cook about 6 minutes on first side and finish 6-8 minutes on second side. Remove chicken to a plate and keep warm. In the same skillet add carrots, broth, cream, and thyme. Cook until carrots are tender, about 5 minutes. Take off heat and add peas.
Coarsely mash potatoes with butter, salt and pepper.
Spoon potatoes onto plate, top with chicken and then sauce with veggies.
Chicken Sate' Lettuce wraps
4 med chicken breasts
1 t curry powder
3/4 t salt
2 limes
1/4 cup creamy peanut butter
1 T soy sauce
1 t sugar (agave or honey)
1 bunch fresh cilantro
1 small cucumber sliced
12 lettuce leaves
chopped nuts (peanuts or cashews)
Rub chicken with curry and salt and pepper, grill until done 10-12 minutes.
Zest and juice one lime, mix with peanut butter, soy sauce, sugar, chopped cilantro, and up to 2 T water until smooth.
Slice chicken and serve in lettuce with cucumbers and peanut sauce. I like to add red bell pepper, carrots, nuts and more cilantro.
1 t curry powder
3/4 t salt
2 limes
1/4 cup creamy peanut butter
1 T soy sauce
1 t sugar (agave or honey)
1 bunch fresh cilantro
1 small cucumber sliced
12 lettuce leaves
chopped nuts (peanuts or cashews)
Rub chicken with curry and salt and pepper, grill until done 10-12 minutes.
Zest and juice one lime, mix with peanut butter, soy sauce, sugar, chopped cilantro, and up to 2 T water until smooth.
Slice chicken and serve in lettuce with cucumbers and peanut sauce. I like to add red bell pepper, carrots, nuts and more cilantro.
Monthly Menu Plan
I have been terrible lately! It has been very easy to blow off a homemade dinner in favor of take out. My DH is traveling at least twice a month now, and also being pregnant has been an easy excuse! I am making a plan for the whole month. I will be doubling all the recipes if possible to freeze for later on.
I made a large shopping trip last week and one today, and with the exception of fresh produce and dairy items, I hope to have all that I need in my pantry and freezer.
Chicken Sate Lettuce wraps-doubling peanut sauce
Chicken smashed potato pie
Orange Rosemary Chicken-making double batch
Thai Beef Salad-doubling the dressing and using the extra veggies in Greek Salad
Spicy Beef with couscous
Greek Salad-double dressing
Calzones- making several batches of these to freeze
Speedy Paella-need chorizo and shrimp
Peach Pork Chops-making double
Pesto Salmon with lemon orzo-making large batch of pesto and will freeze in small servings
Sesame Shrimp with Asparagus- may sub broccoli, making double shrimp for spring rolls
Spring rolls
Greek pasta with shrimp
Bowtie salmon with peas
Pasta carbonara
Pasta primavera- I wing this one and add leftover veggies from fridge
Pesto ravioli-making double
Sesame noodles-use leftover veggies
Lo Mein with tofu and veggie- use leftover veggies and thin spaghetti from pantry
Buffalo chicken salad with blue cheese dressing- using Franks red hot sauce and dressing from pantry
With these meals and the others that I all ready have prepared this should be enough for the month!
(No corned beef and cabbage for us, ick!)
I made a large shopping trip last week and one today, and with the exception of fresh produce and dairy items, I hope to have all that I need in my pantry and freezer.
Chicken Sate Lettuce wraps-doubling peanut sauce
Chicken smashed potato pie
Orange Rosemary Chicken-making double batch
Thai Beef Salad-doubling the dressing and using the extra veggies in Greek Salad
Spicy Beef with couscous
Greek Salad-double dressing
Calzones- making several batches of these to freeze
Speedy Paella-need chorizo and shrimp
Peach Pork Chops-making double
Pesto Salmon with lemon orzo-making large batch of pesto and will freeze in small servings
Sesame Shrimp with Asparagus- may sub broccoli, making double shrimp for spring rolls
Spring rolls
Greek pasta with shrimp
Bowtie salmon with peas
Pasta carbonara
Pasta primavera- I wing this one and add leftover veggies from fridge
Pesto ravioli-making double
Sesame noodles-use leftover veggies
Lo Mein with tofu and veggie- use leftover veggies and thin spaghetti from pantry
Buffalo chicken salad with blue cheese dressing- using Franks red hot sauce and dressing from pantry
With these meals and the others that I all ready have prepared this should be enough for the month!
(No corned beef and cabbage for us, ick!)
Menu plan monday
Our menu for the week.
Breakfasts
Smoothies- berry or pineapple
Egg puffs
Puffy pancakes with strawberries
French toast sticks
Lunch
salads
leftovers
sandwiches
Dinners
Pesto ravioli with garlic bread and chopped salad
Calzones, dipping vegetables
Chicken sate lettuce wraps with potstickers
Smashed potato pot pie
Bowtie salmon with peas
Buffalo wing salad with blue cheese dressing
Leftovers
Snacks
mall pretzels
yogurt
apples
bananas
Breakfasts
Smoothies- berry or pineapple
Egg puffs
Puffy pancakes with strawberries
French toast sticks
Lunch
salads
leftovers
sandwiches
Dinners
Pesto ravioli with garlic bread and chopped salad
Calzones, dipping vegetables
Chicken sate lettuce wraps with potstickers
Smashed potato pot pie
Bowtie salmon with peas
Buffalo wing salad with blue cheese dressing
Leftovers
Snacks
mall pretzels
yogurt
apples
bananas
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