Sunday, May 31, 2009

Pasta Salad and Mashed Potatoes

This pasta salad was pretty easy. It would be a nice picnic or potluck meal... although it is better when it's warm! I love mashed potatoes- especially with a little sour cream and milk (and melted butter). This was taken from the Six O'Clock Scramble, although we used an orange bell pepper in lieu of the carrots:

This light and colorful pasta is perfect for welcoming spring. Serve it with a spinach salad with strawberries and slivered almonds.

  • 16 oz. campanelle noodles, (which means bellflowers)
  • 16 oz. broccoli florets, fresh or frozen
  • 2 carrots, sliced (about 1 cup)
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. milk, any variety
  • 1 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 3/4 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

In a large pot, cook the pasta according to the package directions until it is al dente.

Meanwhile, in a separate medium stockpot, steam the broccoli and carrots in simmering water, covered, for about 5 minutes until they are tender but not mushy. (While the vegetables are cooking, prepare the salad.) Drain the vegetables, retaining 1/2 cup of their cooking water.

Drain the pasta and return it to the pot over medium-low heat. Add the butter, milk, cheeses, basil, salt and pepper and stir it thoroughly until the cheeses melt. If the sauce is too thick, stir in the reserved cooking water. Toss in the vegetables and serve it hot.

I think the mashed potatoes we made added a nice touch... as the boys loved them!


Wednesday, May 20, 2009

Wednesday Lunch

Oh- and I did send my boy with a bag of Fritos for the first time. I hope he doesn't think it's going to be a trend!

Tuesday, May 19, 2009

Homemade Pesto Pizza

This is a pretty easy pizza crust to make... it takes about 3 cups of flour, some yeast, a tad bit of sugar, some oil and water. I let this dough rise too long and it turned into something more like focaccia bread with cheese and pesto on it. The fresh basil under the cheese added a nice touch.

Monday, May 18, 2009

Carrot Parsley Salad

A friend posted this on a recipe group I'm on and I definitely want to try it out one night this week!!

Carrot Parsley Salad
Moosewood Restaurant Cooks at Home

3 ½ cups grated carrots
1 bunch parsley, finely chipped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbs fresh lemon juice
¼ cup olive or vegetable oil
½ tsp salt
Freshly ground black pepper, to taste

Toss all ingredients in serving bowl. Can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days.

Variation: Add 1 Tbs chopped fresh mint or chives or 1 tsp cumin.

Sunday, May 17, 2009

May 18- May 24 Menu

Monday- Homemade Pesto Pizza (soccer night) and Carrot Salad
Tuesday- Pasta with Shrimp
Wednesday- Salmon Burgers (soccer)
Thursday- Ravioli and Salad
Friday- Vegetarian Enchiladas
Saturday- Salmon Cakes and Potatoes with Sage
Sunday- Tilapia-related meal? (maybe pesto tilapia)

Monday- Beans and Cheese, Corn Tostada Chips, Carrots, Brownie
Tuesday- Turkey Sandwich
Wednesday- Tuna and Crackers
Thursday- Chicken Taquitos
Friday- Mac and Cheese, Hot Dogs

Homemade Pasta Sauce and Whole Wheat Penne Sunday

Our cupboards are bare, and this is all I could come up with today. I liked the sauce, but I think the kids disliked the asparagus I put in the sauce... I will probably leave that out next time... just thought I'd throw in all the veggies I had in the fridge... but I guess the asparagus had too much flavor for my guys (even though they eat it as a side). I also threw in carrots, celery, zucchini, and tons of other spices.

Stuffed Shells and Spaghetti Squash Saturday

I love me some spaghetti squash! Even though I had the shells in the oven for 30 minutes, I decided to nuke the squash in the microwave in 1/4 cup of water (cut in half) for 10 min. I scooped the seeds out before cooking it and then added some butter and salt after I scraped the insides. The best vegetable ever (as far as my taste goes).

I also topped my "tried and true" stuffed shells with cheese and fresh basil leaves. It helped make the Ragu taste less Ragu-y. I will be making a batch of homemade sauce this weekend!

Thursday's Field Trip Tiffin

Chaz and I shared this at the park on the day of his field trip. I love my new tiffin! It fit two sandwiches, lots of strawberries, bananas and a little container for sugar (yes, I've allowed my son to pick up my addiction to sugar dipped strawberries!!). The yogurt was used for dipping strawberries too!

Wednesday, May 13, 2009

Wednesday's Lunch Box...

Not telling what's inside! Just love my new lunch box... even though I let my 6 year old take it to school today :)

Tropical Shrimp Wednesday

This was such a good recipe. I don't know if it's because hubby made it while I was at soccer practice (and I didn't have to cook for once) or if it was just so darn good! I think it was a little of both... but we'll definitely make this again!!

  • 7-10 oz. rice noodles or white rice, (need 3 cups cooked rice noodles or steamed rice)
  • 2 Tbsp. butter or margarine
  • 1 yellow onion, finely diced
  • 1 Tbsp. minced garlic, (about 6 cloves)
  • 2 tomatoes, chopped
  • 1/4 lemon, juice only, about 1 Tbsp.
  • 1 lb. large shrimp, peeled and deveined or boneless chicken breasts, (if using chicken, cut into 1-inch pieces)
  • 1/4 cup light unsweetened coconut milk
  • 1 large juicing orange, juice only, about 1/2 cup
  • 1 oz. tequila or rum (optional)
  • 1/8 tsp. crushed red pepper flakes (optional)
  • 1/4- 1/2 tsp. salt, to taste
  • 1/8 tsp. black pepper, or to taste

Cook the noodles or rice according to the package directions. Meanwhile, in a large heavy skillet, melt the butter or margarine over medium heat. Add the onions and garlic and sauté them for 3-4 minutes until the onions soften and become fragrant.

Add the tomatoes, lemon juice and shrimp (or chicken) to the skillet. Sauté them for about 5 minutes, until the shrimp turn pink (or the chicken is no longer pink in the middle). (Meanwhile, prepare the edamame or peas, if you are serving them.)

Add the coconut milk, orange juice, tequila or rum (optional), and red pepper flakes (optional) to the skillet and stir until it is heated through. Season it with salt and pepper to taste.

Serve the shrimp (or chicken) and sauce ladled over the noodles or rice.

Flavor Booster: Use the optional red pepper flakes and tequila or rum.

May 11- May 17

Monday- Salmon Burgers, Corn on the Cob
Tuesday- El Chile 1/2 Price Appetizers and Free Drinks!
Wednesday- Tropical Shrimp and Pasta or Rice (Soccer Practice and Chess Club)
Thursday- Fish Sticks and Sweet Potato Fries with Steamed Asparagus (Mom working)
Friday- Bean and Cheese Tostadas (Carnival at School)
Saturday- Stuffed Shells
Sunday- Homemade Pesto Pizza

Monday- Ham, Asparagus, Bean/Cheese Taco, Yogurt
Tuesday- Ramen, Veggie Rice, Cookies, Ham
Wednesday- PBJ, Granola, Yogurt, Apple
Thursday- Pasta, Hot Dogs, Celery,
Friday- Bean and Cheese, Tostadas, Corn

Tuesday, May 12, 2009

Monday and Tuesday boxes for the boys

Chaz actually made his lunch with the rice, Ramen, Juice Plus+, cookies and ham. He made one for his little brother too :)

Monday's Tuna with Dill Sauce

This was pretty good. I found the recipe on and had dill in the garden so I thought I'd try it. It wasn't nearly as good as the seared sashimi tuna we have made in the past, but it was good. I wish we hadn't used our sashimi grade tuna for it! Next time we'll know! The squash and salad were really good with Annie's Goddess Dressing though!!.

Sunday, May 10, 2009

Salmon Cakes, Salad and Broccoli Thursday

This is my tried and true Salmon Cake Recipe. It turned out super good and we had plenty for left overs the next day. I made a double batch :)

Thursday, May 7, 2009

Thursday Lunch

This is my kind of lunch!! Tuna, Crackers, Strawberries, Vanilla Yogurt, and Whole Foods Mint Cookies with Juice Plus+ Gummies!

Monday, May 4, 2009

May 4- May 10 Menu Planning

Monday- Ravioli and Salad
Tuesday- Tamales and Corn on the Cob (thaw enchiladas)
Wednesday- Enchiladas
Thursday- Grilled Tuna with Dill Sauce and Salad
Friday- Salmon Cakes with Broccoli and Salad

Lunches: (chicken taquitos for Cooper)
Monday- PBJ, Mac and Cheese, Pretzels, Banana Bread
Tuesday- Ravioli, Bread, Broccoli, Cupcake?
Wednesday- Chicken Taquitos, Tamales, Corn, Celery
Thursday- Tuna, Crackers, Broccoli,
Friday- PBJ,

Chipotle Lime Bacon Wrapped Shrimp Sunday

I found this Chipotle Lime Bacon Shrimp recipe and thought I'd give it a try... after all... I had all of the ingredients on hand and I was getting a little sick of lemon pepper shrimp. It turned out really nicely! I also marinated some mushrooms and onion in some soy sauce and skewered them as well. As you can see in the picture, we also had corn on the cob, but I couldn't get a picture of this meal before it was bit into!! It turned out really yummy.

Friday, May 1, 2009

Fish Filet Italiano Friday

I love this recipe. Unfortunately, hubby always make some sort of remark about it and then has to add tons of black pepper and hot sauce. Sheez! Thank goodness he never reads my blog!

Friday's Lunch Box

Shells, Veggies, Banana Bread, and Pretzels

Tortilla Casserole Thursday

This was such a simple recipe and it turned out pretty good (for a cheap and easy meal). I got the recipe from The Scramble and it's basically just 6 tortillas cut in 1" squares, some black beans (a can full, I used some pre-cooked ones I had frozen), an 11oz can of tomato soup, a cup of salsa, a can of corn (I used about a cup and a half of frozen corn), and a cup of shredded cheese. It's basically all thrown together and then cooked at 400 degrees for 30 minutes. Spread half the cheese on the top after it's cooked and let it melt. Cheap and easy!