It is hard to believe it is already Sunday! Crazy past week of snow days and sick kids. The week ahead is busy with games, practices,band concert, high school orientation (still in denial), and oral surgery for my oldest. I am trying to keep this week fairly simple and still healthy.
This week's meals look like this:
Monday: Baked potato or sweet potato bar. I bought the jumbo size baking potatoes for this night. Bake them in the oven for close to an hour and then all the favorite fixing's out on the counter for all to use. Some of our favorite toppings: broccoli, mushrooms, onions, cheese, chives, sour cream, salsa, and bacon.
Tuesday: Homemade chicken noodle soup. Boil a whole chicken in large pot with cut onions, carrots and celery. Season with salt and pepper and let come to a boil. Cover and simmer for at least 2 hours or until meat falls off the bone. Remove chicken from pot and allow to cool in a colander in the sink. Once cool enough to handle, remove chicken from bone (make sure skin is off too) and either cut into cubes or shred. Put back into pot with the veggies. Before ready to serve boil another pot of water and cook your choice of pasta. Serve pasta in bowls and ladle soup on top. Serve with a salad and crusty piece of whole grain bread.
Wednesday: chicken quesadillas from Cooking Light 3-step express. I will save about 2 cups of chopped chicken from the night before. Combine the chicken 1/2 cup fresh salsa, 1/2 cup canned, unsalted black beans (rinsed and drained), and 1/2 cup cup frozen whole kernel corn, thawed in a medium bowl. Divide the mixture evenly over tortillas. Sprinkle quesadillas evenly with cheese (Monterey Jack cheese about 2 cups). Then top with remaining tortillas. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream, fresh sliced avocados and red onions.
Thursday: brown rice noodles with Parmesan cheese and roasted asparagus. Need something soft tonight for my son after his oral surgery! Boil brown rice noodles in chicken broth. Sprinkle Parmesan cheese on top and serve with roasted asparagus and fresh melon will be on table as well!
Friday: Happy Valentine's Day! Tonight is a special treat...steamed lobsters, red potatoes, tossed green salad, and chocolate dipped strawberries for dessert. Place lobsters and halved red potatoes in large pot. Let them steam for about 15 minutes. The potatoes will have a nice salty taste from the lobsters! Make a tossed green salad and add craisins, walnuts, red pear and crumbled goat cheese. Dressing-honey-ginger balsamic vinegar. Enjoy!
Saturday: individual pizzas. Everyone gets a piece of dough to work with and makes their pizza. Bake in 450 degree oven for about 8 minutes, remove crust and add sauce and your choice of toppings and cheese. Return pizzas to oven and bake another 10-12 minutes or until cheese is melted. Serve with fruit and cut veggies.
Sunday: Salmon and Bok choy from Cooking Light 3-step express. Preheat broiler. Combine 3 T lower sodium soy sauce, 2 T honey, 2 t grated peeled fresh ginger, 2 t dark sesame oil and 1/2 t garlic powder in a small bowl, stirring with a whisk. Coarsely chop 1 pound of baby bok choy leaves and arrange in a single layer on one end of a jelly-roll pan. Then coarsely chop the bok choy stems and arrange in a single layer on opposite end of pan. Place salmon fillets (four 6 oz fillets), skin sides down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over fish; pour remaining half evenly over bok choy stems. Broil 5 minutes; stir stems. Broil an additional 4 minutes or until fish flakes evenly when tested with a fork. Sprinkle with green onions. Serve with some brown rice. This recipe serves 4.
Wishing you all a happy week ahead!
Donna
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