Menu plan for 5/23-5/30

Today
baby back ribs, baked potatoes, broccoli and salad

Monday
dinner with friends, only need to make a salad

Tues
Grilled salmon and sesame noodles

Weds
Sloppy joes and veggie tray

Thurs
Clam chowder in bread bowls

Friday
Homemade pizzas and salad

Menu plan monday 3/8-3/15

Breakfasts
Smoothies-strawberry, blueberry, chocolate
Pancakes
French toast
Cold cereal and fruit

Lunches
leftovers/salads
grilled cheese
freezer burritos

Dinners
Chicken w/smashed potatoes pot pie style
Calzones
Greek Salad with pitas
Thai Beef salad
Pasta Carbonara
Buffalo Chicken salad with steak fries

Snacks
fruit
mall pretzels

Pesto ravioli

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 .

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.

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.

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.

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.