Only a few more days left of soft foods for Grant (still recovering post oral surgery), so some pasta meals early in the week and then trying some new recipes. My Isagenix shakes have been so helpful during his week of soft foods. It has been reassuring to know he still received a nourishing meal in one shake. Also tried some Juice plus vitamins and may add those to our daily routine! On the table each night, I still have a bowl or platter filled with cut fruits and veggies for the kids to munch on either while we're preparing the meal or during dinner. They are for me too! I find myself wanting to snack while I cook, so I feel better reaching for snap peas and peppers rather than for pretzels and nuts.
The week ahead does not seem too crazy for us here, so I'm hoping for more help in the kitchen! The planning part is fun for the kids, the cooking is even better, but the clean up is the least favorite. I say, "Welcome to my world! Now go scrape, rinse and load the dishwasher!"
Monday: Grant's pick of the week--spaghetti. He cannot have anything spicy or acidic so I'm keeping his pasta plain with butter and cheese. For the rest of us I'm trying a spaghetti recipe from the March issue of Real Simple, Cauliflower and Ricotta Spaghetti. Hands on:20 minutes/Total : 45 min. / Serves 4.
Cook 3/4 lb whole grain spaghetti; drain. Toss 8 cups cauliflower florets with 2 T. olive oil. Roast on a baking sheet in a 425 degree oven until tender, 25-35 minutes. Cook 1 28 oz. can diced tomatoes, 2 cloves chopped garlic, and 6 anchovies in 2 T olive oil in a large skillet over med heat, stirring occasionally, until thick, 20-25 min. Season with salt and pepper. Toss with the pasta and cauliflower. Serve with ricotta and pine nuts.
Tuesday: Ellie's pick for the week- Asian Chicken Stir Fry. Ellie loves stir fry's and we have them weekly now because of her! Nice way to incorporate lots of veggies in one meal. We make up our own seasoning. This time we will cook the cubed chicken in the wok over high heat. Remove the chicken and add the veggies. Any veggies will do! Our favorites-snow peas or snap peas, mushrooms, broccoli, carrots, onions, bok choy, and fresh ginger shavings. After a few minutes, return the chicken to the wok. Season with fish sauce, some soy sauce, honey ginger balsamic vinegar and fresh lime juice. Do not have exact measurements because we experiment with the flavors and whisk them in a small bowl until we like the taste, then pour onto the mixture in the wok. Serve over brown rice and eat with chop sticks- Ellie's rules!
Wednesday: Johnny's pick of the week-Chili. Trying a new recipe from our Kids cook book, Chop, Chop by Sally Sampson. Makes about 12 cups, hands on time 45 minutes. Saute 1 large chopped onion, 2 bell peppers; diced, 3 chopped garlic cloves until soft in a pot coated with 2 t olive oil. Add 1 1/4 pounds ground turkey, chicken, beef or pork a little at a time. Add 2-4 T chili powder, 1 1/2 t dried oregano. 1-2 t ground cumin, 1 t crushed red pepper flakes (if you like it spicy) 1/4 t cayenne pepper ( for the spicy folks), stir and cook for 5 minutes. Add 4 cups cooked or canned dark red kidney beans, 2 cups cooked or canned black beans, and 1 (28 oz) can diced tomatoes, including the juice, and 1 (28 oz) can tomato puree. Cook uncovered, stirring occasionally, for 30 minutes. Put the lid on and cook 30 more minutes. Serve right away with your choice of toppings, avocado, cheddar cheese, cilantro, sour cream,etc. , or cover and refrigerate up to 3 days. Serve with corn bread or tortillas-Johnny's request!
Thursday: Teddy's pick of the week-recreating school's Pizza Dunkers! Whole wheat pizza dough, mozzarella cheese and tomato sauce are the ingredients, we think! Making this one up so bear with us. First divide the dough into separate pieces. Roll into snake like pieces and stretch onto cookie sheet sprayed with a little olive oil. Sprinkle cheese on top and bake in the oven at 425 degrees. Check the dunkers and when cheese looks melted remove. Warm sauce in pan over med heat and serve with the dunkers. Serve with a big tossed salad and Teddy's veggie pick is steamed broccoli. Keeping fingers crossed for this one!
Friday: Spicy Thai Noodle Salad-Scott's pick. We are always looking for new recipes for this one. Found one that we want to try in the March Good Housekeeping magazine. Makes 4 servings, total time 25 minutes. Cook 8 oz rice noodles ( I buy brown rice kind) as label directs. In 10 oz skillet heat 1 T canola oil. Add 1 lb ground pork or turkey. Sprinkle with 3/4 t ground red pepper and 1 T fish sauce. Cook 4-5 min or until browned, breaking up with spoon. Add 2 med shallots and 3 garlic cloves, chopped. Cook 2-3 min or until tender. Remove from heat. In large bowl, whisk together 6 T lime juice (4 limes), 2 T brown sugar, 4 T fish sauce and 1 T water. Add noodles, pork mixture, 2 c shredded cabbage, 2 c shredded carrots, 1/2 pint grape tomatoes cut in halves, 1 c fresh cilantro, chopped, and 1/2 c fresh mint, chopped, tossing to combine. Serve, or cover and refrigerate up to 1 day.
Saturday: Donna's pick-Soy-Ginger Pot Roast. Pot Roast used to be a favorite of mine when I was little, so I want to give this a try! It's from the March Better Homes and Garden magazine. Serves 8, prep time 10 minutes and bake 2 hr., 30 min. Preheat oven to 325. Trim fat from 3-3 1/2 lbs, beef chuck pot roast. Season with 1/2 t salt and 1/4 t black pepper. In a large dutch oven brown roast on all sides in hot oil over med-high heat. Transfer to plate. Add 1 1/2 cups coarsely chopped onion, 3 cloves garlic, and 2 T grated fresh ginger to pot. Cook and stir for 5 min. Add 16 oz button mushrooms, 1 14 1/2 oz can reduced-sodium beef broth, 1/4 c reduced sodium soy sauce, and 1/4 c snipped fresh cilantro. Return roast to pot. Bring to boiling. Cover; transfer to oven. Bake 2 hours. Add 2 red peppers, cut into 2- inch pieces. Cover; bake 30 minutes more or until veggies and meat are tender. Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in pot to boiling; reduce heat. Simmer, uncovered until thickened. Serve sauce with meat and vegetables. Sprinkle with fresh cilantro and serve with cooked egg noodles.
Sunday: Weekly fish dinner. Family favorite-Baked Cod with Ritz cracker bread crumbs and roasted brussel sprouts. Crush sleeve of whole wheat Ritz crackers in big zip loc bag. Coat baking dish with olive oil, place fish in dish. Sprinkle fish with the bread crumbs and season with salt and pepper. Drizzle olive oil over the fish (just a small amount for crispiness), squeeze some fresh lemon juice on top. bake for 20 minutes or until fish flakes easily with a fork. Serve with roasted brussel sprouts (roast in 425 oven for approx 30 min) and mixed salad.
Enjoy! Hope this helps when planning your meals. Keeping it simple and healthy!
Donna
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