Now that we have sprung ahead with Daylight Savings, I'm feeling hopeful that Spring weather is around the corner! We came up with some new recipes this week along with some favorites used in the past. We hope you find these helpful or at least get some ideas from them! Enjoy....
Meatless Monday: Tuscan Pinto Bean Soup from April 2014 issue of Good Housekeeping. Busy afternoon with tryouts so I can make this ahead of time and reheat when we get home. It only takes 20 minutes to prepare and serves 4 so I will double the recipe so there will be leftovers for lunch.
Pulse 2 medium stalks celery, 1 med. carrot, and 1 med. onion, all quartered, in food processor until finely chopped. Heat 1 T. olive oil in med. sauce pot on med-high heat. Add vegetable mixture and cook, stirring occasionally, 5 min. or until soft. Add 2 cloves garlic, pressed; cook 1 min. Stir in 3 c. vegetable broth, 2 cans beans, and 1/2 lb. escarole, chopped. Bring to simmer; cook 10 min. or until escarole wilts. Stir 1 c. grated Parmesan cheese into soup; divide among 4 bowls. Top with more cheese, if desired. Serve with toasted bread slices and sliced fruits and veggies too!
Tuesday: Shrimp, avocado, and mango rolls from Giada's new cookbook and also grilled chicken just in case boys are still hungry!
In medium bowl. mix together 1 pound large, cooked and finely chopped shrimp, 3 T. egg free mayo, 2 t. fresh lemon juice, 1 T. light agave nectar, and 1 t. wasabi paste. Put the sushi mat on a counter with the slats running horizontally. Put a sheet of nori, shiny side down, on the mat. Using wet fingers, spread 1/2 c. of short-grain brown sushi rice (make 4 cups to use in rolls) evenly over the nori to form a rectangle slightly smaller than the nori. Arrange 1/4 c. of the shrimp mixture along the center of the rice. Top the shrimp mixture with 4 thin avocado slices, 4 thin mango slices, and 4 thin bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a log. Repeat with the remaining ingredients.
Place the logs, seam sides down, on a cutting board. Using a sharp, damp knife, slice each log into 6 pieces. Arrange the rolls on a serving platter and enjoy. Grilled chicken will accompany this side dish.
Wednesday: Breakfast for dinner. Homemade waffles, breakfast sausages, fruit salad and zucchini quiche.
The waffles will be made with a gluten free mix and batter will be poured into waffle maker. While that is happening, all natural turkey breakfast sausages will be in pan, fruit being sliced for salad, and zucchini quiche made ahead of time and just needs to be put in oven. For the quiche: 5 cups sliced zucchini, 1 onion chopped, 1 cup Bisquick, 4 large eggs, 1/2 c. veg. oil, 1/2 c. grated Parm cheese, 1 t. parsley, salt and pepper to taste. Mix all ingredients together and pour into greased 12 " pie plate. Bake 350 for 40 min. or until golden. Serve all together!
Thursday: homemade Chicken Noodle Soup. This is a favorite for all and I have posted the recipe before. Very easy--boil whole chicken in pot with water, chopped onion, celery and carrots, salt and pepper. Once water has been boiling for a few minutes, lower heat and simmer for at least 2 hours or until water is now golden. Remove the chicken and allow to cool. Pull chicken form bones and put back into pot. Before ready to eat, boil a smaller pot of water and cook your noodles. Spoon the noodles into a bowl and add the soup mixture.
Friday: pizza. Separate dough so everyone is able to roll out their individual pizzas. Bake dough for about 8 minutes until lightly browned and then add sauce and favorite toppings. Bake again in 450 oven for about 15 minutes or until cheese is melted. Serve with a big green salad!
Saturday: Vegetable-Loaded pasta Bake from Better Homes and Garden Jan. 2012. Preheat oven to 350. In large Dutch oven cook pasta according to package ( I use whole wheat penne pasta); add 2 1/2 c. cauliflower florets the last 4 minutes of cooking. Drain and rinse. In small pan cook 1 med. onion and 2 minced garlic cloves in hot oil over med. heat. Add 2 med. carrots and 1 stalk celery chopped and cook until tender. Add 12 oz. kale, stems removed and leaves torn, cook until wilted. Stir in pasta mixture, 1/2 c. frozen peas, and corn. Stir in cheese sauce-for this melt 2 T. butter; stir in 2 T. all -purpose flour, 1/4 t. salt, 1/4 t. ground pepper. Add 1 c. fat-free milk all at once; cook and stir until thickened and bubbly. Reduce heat; add 4 oz. shredded extra-sharp cheddar cheese. Cook and stir until melted. Once you stir the cheese sauce in with the pasta mixture, transfer to a baking dish or casserole dish and cover and bake for 35 min. uncover and sprinkle with Parm cheese and bake for 5 min more. Makes 6 servings.
Sunday: Crispy Flounder and roasted Veggies form Cooking Light 3-step express meals. Preheat oven to 400. Combine 2 cups cubed butternut squash, and 2 cups chopped brussel sprouts and 2 chopped parsnips and coat with olive oil. Spread evenly on cookie sheet and sprinkle with salt and pepper. Bake at 400 for 20 min. or until crispy. Remove from oven. While veggies cook, combine 1 c. panko bread crumbs, 1 t chopped parsley and 2 t. chopped thyme in shallow dish. Coat 4 ( 6 oz) skinless flounder fillets with cooking spray, sprinkle with 1/4 t salt and 1/4 t. pepper. Dredge fish in panko mixture. Heat a large nonstick skillet over med-high heat. Add 1 T olive oil to pan. Add 2 fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with fork. Repeat procedure with remaining oil and fish. Serve with the veggies.
Have a great week all...please comment or share your favorite meals! Always fun to hear from others and see what's cooking in your kitchen!
Donna
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