Dinner Diva

Love. It is not in the air.

2012-02-12T21:35:00.002-06:00

Love: it is not in the air. The air is frigid and threatening snow, and that is not conducive to any kind of love that I know. Except maybe the love of snow, which does indeed have its place. It is edging close to Valentine's Day, and pink hearts and sweet chocolates dance before our eyes everywhere from grocery store shelves to TV commercials. But that is not love.

Love is the every day. It's the hard. It's the I don't want to do this right now but I'm going to because I love you. For me, it's the food. It's the meals I plan and execute. It's the bodies I nourish. I guess food is my love language, or at least one of them. Love is that the boxed or take-out meals would be so much easier and in some cases cheaper, but I'll make you something from scratch because it's healthier, and your health matters to me, because I love you.

So I guess one could say that my time in the kitchen is a labor of love. I do love food, too, though, so I guess it's love in more ways than one.

At any rate, Happy Valentine's Day. Let it bring you the ones you love the most.

Monday: This is the day we will celebrate, since Tuesday is a sports night. My love of 14.5 years loves tacos, so that's what I will make. I will follow it with a chocolate cake because my husband loves chocolate. More than most. More than even the hardest core chocolate lover. Every year I try to out-chocolate him. Every year I fail.

Tuesday: Sports night. This requires something easy, or a crockpot, or a time bake. Or two of the above. Since the air is cold, I think Chili would work.

Chili Grande

1 lb ground beef (lean), or ground turkey
1 green bell pepper, diced
1 onion, diced
2 cans chili beans (such as bush's, mild or hot depending on preference)
1 can stewed tomatoes, undrained
1 packet or 1/4 cup taco seasoning

Combine all ingredients in the pot of a crockpot. Cook on low 8 hours, on high 4 hours, or on low 4 hours followed by high 2 hours. I love this recipe because there's no need to brown the meat first.

Serve it with a dollop of sour cream and a sprinkling of sliced green onions. Or, serve it over freshly made cornbread. My favorite is the one right off the Quaker White Cornmeal container. It's easy and tasty!

Wednesday: If my husband can have his favorite, then I can have mine: grilled steak, baked sweet potatoes, steamed edamame (and, since I'm training for a half iron man, nothing for dessert) ... I have to say, these colors look so good on the plate. You should try it. Do it. Then comment on how impressed you are with yourself, and how impressed your family is with you.

Thursday: Another sports night. Easy peasy, nothing greasy. Croque Monsieur, salad, sweet potato fries

Friday: Shrimp Avocado Tacos (yeah, yeah, I know this is the second taco listing for the week, but I have some avocados that need to be used and shrimp sounds really good. Deal with it, or make your own dang menu! JK)

Saturday: Pizza night

Alive

2012-01-29T17:11:00.003-06:00

Alive: it's a great word, isn't it? I mean, firstly, if you're alive, you're not dead, and that's always a good thing. My son, who just turned 8, frequently likes to point out how near death I am, at my age (which is, I guess, old in his eyes even though I still feel twenty something). Still, it's a little disturbing to have a miniature person taunting you with the O-L-D word. But, I AM still alive, at least for now, and I plan to live like it.

Secondly, my cousin just celebrated her 5 year "alive" anniversary, because 5 years ago this week she survived an enemy attack while serving with the armed services in Iraq. I am grateful for both her survival and her service. What a great reason to celebrate: just being alive. We are all so lucky!

So, while we're alive, let's enjoy it. Let's eat good food that also makes us feel good. Let's eat like we want to still be alive in 5 years, or longer. Let's eat food that makes us LIKE being alive, and makes it continue for a long, long time.

So, jump for joy. Go do it. For real. No matter who sees. Because you're ALIVE, and that is totally awesome.

Sunday: Grilled Cheese and leftover soup

Monday: Hamburger Stroganoff, steamed peas, dinner rolls

Tuesday: Spicy Sausage and Black Bean Soup, Speedy Quesadillas

Speedy Quesadillas (these are from the Cooking Light 5 Ingredient, 15 Minutes or Less cookbook)

Cooking Spray
6 Oz Turkey Kielbasa sausage, sliced
1 c. diced green, sweet red, or yellow pepper
1 can black beans, rinsed and drained
1 can chicken broth
1/4 cup salsa

Coat med. saucepan with cooking spray, place over med heat until hot. Add sausage, and saute 1 min or until sausage begins to brown. Add pepper, saute 1 min.

add broth; bring to a boil. Reduce heat to low; add beans and salsa. Simmer, covered, 5 minutes. Top with cilantro if desired.

4 servings

Wednesday: Grilled Sirloin Steak, Roasted Butternut Squash, Steamed Green Beans

(grill enough steaks for tomorrow night's sandwiches)

Thursday: Steak Paninis, Broccoli Slaw, baked potato chips (commercial)

Friday: Meal Swap

Saturday: Pizza

Decisions, Decisions

2012-01-21T19:02:00.002-06:00

Sometimes in life we are faced with difficult decisions. "Should we buy a new car or keep spending money fixing the old one?" or, "Is this a battle I will choose with my kids?" or even, "Should I sell my house now at the bottom of the market, or try to wait out this slump?" "Should we have another baby?" The list goes on and on eternally.

For me, each week, I face difficult decisions. Okay, truthfully? Deciding what to make for dinner on a difficulty scale from 1-10 is pretty much a 2, especially when compared to the above dilemmas. Still, it FEELS difficult each time I sit down to write this blog. "Oh I really like that one, " says my left brain. "But you made something similar to that last month," says my right. "Oh my gosh all 216 recipes from this month's Cooking Light look soo good! I have to make them all!," says my left brain. "But you only have 7 days," says my right. There are so many great recipes out there; how will I ever choose?

This week I'm going to let you choose. Because I'm taking a break from decisions and because we all need more decisions in our lives. I know, I know. You're quite welcome.

Monday A: Tacos

Monday B: Peppered Flank Steak and Salsa, Roasted Asparagus, Sweet Potato Fries

Tuesday A: Sloppy Joes, raw carrots, home fries (try making these with egg whites instead of oil--fabulous!)

Tuesday B: Salisbury Steak with Mushroom Gravy, smashed potatoes, steamed peapods

Wednesday A: Meatloaf, baked sweet potatoes, steamed broccoli

Wednesday B: Bacon and Butternut Pasta, Crusty French Bread

Thursday A: Rotisserie Chicken, boiled red potatoes, Roasted Carrots and Onions

Thursday B: Roasted Chicken and Vegetables, Buttermilk Biscuits

Friday A: Spaghetti, French Bread, Salad

Friday B: Herbed Fish and Red Potato Chowder, Whole Grain Crackers, Red Bell Pepper Strips

Food, Glorious Food

2012-01-08T15:56:00.003-06:00

I love food. I love to eat. It doesn't even have to be comfort food. It can be anything and it will be comforting. I'm pretty sure it's an addiction, similar to cigarettes, alcohol, or online scrabble. This affinity I have for what is ultimately only fuel for my body is counterproductive to the desire I have for a nicely shaped body. But, though it is an addiction, I can't just quit cold turkey, no matter how strong my will power or how talented the hypnotist. And so, like much of life, I strive for balance--balance between fuel and fun, need and now, provision and processed. Fortunately, many times the flavor and the fuel aren't mutually exclusive.

Monday: Stuffed Glazed Pork Chops, Steamed Green Beans, Roasted Potatoes

Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice

Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.

Roasted Potatoes

1 bag small red potatoes, quartered
1/4 c. olive oil
1 t. kosher salt
1/2 t. pepper

Toss above ingredients until well coated.

Bake in single layer on cookie sheet at 400 degrees for 45 min or until potatoes are soft and beginning to brown.

Tuesday: Chili Grande, corn bread

1 lb ground beef or turkey
2 cans chili beans
2 cans stewed tomatoes
1 onion, diced
1 green bell pepper, cut into 1 inch pieces
1 envelope taco seasoning

Combine all ingredients in crock pot (no need to brown the meat first). Cook on low 8 hours or high 4 hours. Serve over yesterday's leftover corn bread.

Wednesday: Steak Frites with Herb Mustard, Romaine Salad

Thursday (vegetarian, breakfast for dinner): Spanish Tortilla with Bell Pepper, Fresh Fruit

Friday: Baked Chicken Legs, Steamed Sugar Snap Peas, Lemon Wild Rice

Saturday: Pizza night

Sunday: Shrimp Soup, Baked Tortilla Chips

Dinner Diva Delves into '12

2012-01-01T13:16:00.002-06:00

Regardless of what will likely happen in subsequent weeks, this week we're starting out with healthy meals, exercise, good attitudes, plenty of sleep, and a strong work ethic applied to household chores and homeschool academics. . . Well, a girl can dream. At least I have a small say over the meals. Handily, this month's Food Network Magazine is dedicated to great food, light. It is here inspiration for the week will be found. Come hungry to the table, my family, and I will cheerfully feed you well.

Monday: Bobby Deen's Baked Spaghetti, Whole Wheat French Bread, Romaine Salad

Tuesday: Lemon Salmon with Lima Beans, baked potatoes

Wednesday: Cajun Stuffed Peppers, Whole Wheat Garlic Toast

(Use the leftover bread from Monday. Slice, spread with nonfat plain yogurt and sprinkle with garlic powder. Broil for just a few minutes until toasty.)

Thursday: Grilled Chicken with Basil Dressing, Steamed Brown Rice, Baked Sweet Potatoes

Friday: leftovers

Saturday: pizza

Sunday: Beef and Barley Soup, whole wheat crackers

Short Week

2011-12-28T20:47:00.002-06:00

Christmas is over. New Year's Eve is just a few days away. We have food coming out of our ears. Okay not literally. We have had food boxed and stacked in both refrigerators. (In Canada, the day after Christmas--or is it Thanksgiving?--is Boxing Day, where they box the leftovers and leave them out for collection for the needy. I've always thought this was a brilliant use of leftover food, but impossible in the US with all its rules and regulations regarding food safety. Way up nord there it's reliably cold, frozen even, so food stays at a safe temperature even outside.) So, we're working on leftovers. I think after 3 days of lunches and dinners we're pretty well through it all.

So, with the leftovers gone, or at least with their welcome worn clear out, it's time for a fresh meal plan:

Thursday: Tortilla Soup (from a mix), homemade tortillas (which I'm attempting for the very first time)

Friday: French Dip Sandwiches, sautee'd zucchini

Saturday: Grilled ham and cheese sandwiches, canned soup, raw veggies

Sunday (happy new year!) Ribs with Sauerkraut, roasted brussels sprouts

Christmas Eve Menu for 13

2011-12-21T05:46:00.002-06:00

Since we moved to Oklahoma not quite four years ago, a new tradition has developed. My brother and his family live in the same town. This is not small news. He is a Navy pilot. My husband is an Air Force pilot. They are stationed at different bases, yet we live 5 miles apart, and have for almost 4 years. Military people do not get to choose where we live. We rarely get to live near family, so this is a big deal. And to have Christmas at home is a really big deal, for us.

So every year on Christmas Eve, I host a family dinner. And my brother and sister in law host Christmas Day. It's wonderful. I think food is one of my love languages, and to cook for the people in the world who mean the most to me is so fun, I start planning the menu, or at least thinking about it, weeks in advance. It's also quite nice to get a break from the work of it the next day. Sharing: what a great concept!

This year I'm relying on the ever wonderful Pioneer Woman. I'm going to make her Short Ribs With Wine and Cream. Because it looks wonderful. And I'm sure it will taste amazing. Pioneer Woman never lets me down! I'm also making Spicy Parmesan Green Beans and Kale from Food Network. Along with that, I'll serve shrimp cocktail (a long time tradition in our family), Olive Cheese Bread (also from the afore mentioned Pioneer Woman), and fresh salad in homemade parmesan bowls, which I made last year and were a hit.

Christmas Cookies for dessert, of course, and oh how the wine will flow. I can't wait.

What do you mean I still have to cook dinner?

2011-11-27T20:57:00.002-06:00

While I admit that I had nothing whatsoever to do with preparing Thanksgiving dinner (and everything to do with devouring it), I do have on my current horizon several baking and cooking projects that aren't going to get my family fed NOW. And while I love to cook, doing it all this time of year does get overwhelming. Honestly, mostly it's the cleaning that overwhelms me.

Sigh.

Monday: Meatloaf, Roasted Butternut Squash, Roasted Kale

Tuesday: Spaghetti with slow cooker meatballs, salad, bread

Wednesday: grilled flank steak with carmelized onions, baked sweet potatoes, steamed green beans

Thursday: Slow Cooker Jambalaya, Rice

Friday: Saucy Ground Beef and Noodles, Salad, Bread

Saturday: Pizza

$136 for 1 week's worth of groceries

2011-11-14T07:10:00.002-06:00

I spent less than $150 for this week's groceries. I'm very proud, especially since the meals are going to be so yummy and, of course, healthy! It's worth noting that this doesn't include milk, as I buy that elsewhere, and a few of the veggies came from my produce coop. But still! Family of 4, 7 days, $150. Not bad.

Sunday: Very Veggie Chicken Noodle Soup, Bread

Very Veggie Chicken Noodle Soup (recipe modified from P90X nutrition guide)

10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked chicken
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper

1/2 package wide egg noodles, cooked according to package directions, and drained

In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.

Add chicken, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.

Monday: Bowties with Bacon and Tomatoes, Salad

Tuesday: Crock Pot Pot Roast, Baking Powder Biscuits

(I'm omitting the Creamy Dill Sauce, because I think the pot roast speaks for itself without the added expense and calories.)

Wednesday: Asian Salmon, Steamed Peapods, Steamed Brown Rice

Thursday: Leftovers

Friday: BBQ Beef-stuffed Baked Potatoes, Salad

Shred the leftover pot roast beef, toss with commercial bbq sauce, heat, and serve on top of baked potatoes.

Saturday: Pizza Night

and away we go....

2011-10-30T12:49:00.000-05:00

2011-10-15T15:43:00.001-05:00

Sunday: meal swap meal

Monday: Creamy Fettuccine with Shrimp and Bacon, French Bread, salad

Tuesday: Slow Cooker Beef with Red Wine Sauce, Egg Noodles, Spinach Salad

Wednesday: Oven-Fried Chicken, steamed sugar snap peapods, baked sweet potatoes

Thursday: Meal Swap: Jill's Turn to Cook (Serve leftovers if you're not swapping with a friend.)

Friday (vegetarian): Squash Soup in Pumpkin Bowls, fresh bread

Saturday: Pizza

Let It Rain

2011-10-09T13:58:00.002-05:00

Oh, precipitation, how I love thee! You dampen the dust and green the grass. You reduce the temperature to tolerable. You break the burn ban.

In honor of the rain, I'm hoping for at least one night to make S'mores.

Sunday: Orange Roughy, Steamed Broccoli, Baked Sweet Potatoes

Monday: Italian Burgers, green beans, parmesan crisps

Tuesday: Omelettes, fresh fruit

Wednesday: Grilled Whole Chicken, Roasted Vegetables, Fresh Baguettes

Thursday: leftovers (like, a chicken salad, chicken fried rice, or the like with the leftover roasted chicken)

Friday: Tacos

Saturday: OUT

Happy October!

2011-10-02T09:50:00.002-05:00

As October brings its coolish weather, and its promise of Halloween, it also forecasts the ever-growing holiday shopping/cooking/chore tasks of November and December. Like a cloud on the horizon, I can see it coming and can't do anything to stop it or even slow it down. This year, for extra fun, I'm adding a marathon to my December list, which means October and November will be spent training. Bring on the carbs!

Sunday: Ground Beef Stroganoff, spinach salad, french bread
This is one of those recipe finds I love: the whole family loves it, it's cheap, and it goes together easily and quickly. And best of all, it freezes great. I'm making this one for my neighborhood meal swap this month, so as I make ours, I'll be making 6 others and freezing them. You might try doubling it and putting half in the freezer for yourself.

Monday: meal swap meal, my turn to cook: Lemon Pepper Shrimp Scampi, salad, garlic bread

Tuesday: hamburgers, grilled veggies with balsamic vinaigrette, fries

Wednesday: Seared Pork Tortas, baked tortilla chips with fruit salsa

Thursday: Tortellini with marinara, salad

Friday: meal swap meal, Jill's turn to cook (or, leftovers)

Saturday: pizza

Trying New Things

2011-09-23T13:17:00.002-05:00

As opposed to dogs, human beings are able to learn new tricks, even as they age. (by the way, so can dogs, but, like humans, it's harder) Having just come from a week in Mexico, where all I did was try new things, I'm inspired to have more new recipes on the menu this week than I usually do. Not mexican dishes, mind you--I need a break--but new nonetheless.

Here's to a week of trying new things! Leave a comment and let me know what new things YOU'RE trying this week!

Sunday: Pork Tenderloin with Cherry-Black Pepper Sauce, steamed broccoli, brown rice pilaf (boxed, such as Near East)

Pork Tenderloin with Cherry-Black Pepper Sauce

oven to 425.

Sprinkle pork with 3/4 t. salt and 1/2 t. black pepper. Melt 1 t. butter in large skillet over med-high heat. Add 2lb pork tenderloin; cook 2 min. on each side or until browned. Transfer pork to jelly roll pan coated with cooking spray. Bake at 425 for 25 min or until done. Remove pork from oven; let stand 10 min.
Return skillet to med. heat. Add 1/4 c. sliced shallots; cook 3 min or until shallots are translucent, stirring occasionally. Add 1 t. black pepper, 1/4 t. salt, 1/2 cup balsamic vinegar, and 1/2 cup cherry preserves. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to low and simmer 6 min or until sauce slightly thickens. Stir in 2 T. butter.
Serve sauce with pork.

Monday: breakfast for dinner: Garlicky Spinach-Sausage Gratin, fresh fruit

Tuesday: meal swap meal (pull something from the freezer)

Wednesday: meal swap meal (Jill cooks)...serve leftovers if you're not swapping

Thursday: meal swap meal (I cook): grilled fish, Spicy Parmesan Green Beans and Kale, steamed red potatoes

Friday: Oven Fried Chicken, Smashed Potatoes, steamed sugar snap peapods

Saturday: pizza

Use It Up and Clean It Out

2011-09-11T12:36:00.002-05:00

It's time to take inventory and clean out fridge and freezer. Not fun, but necessary.

Sunday: Grilled Salmon, Steamed Green Beans, Sautee'd Summer Squash

Monday: Tangy Bacon-Chicken Grill, Steamed Brown Rice

Tuesday: Omelettes, Fresh Fruit

Wednesday: Meal Swap Meal: Beef Tips over Egg Noodles, Salad

Thursday: Virginia's Easy Lasagna, Salad

I made this last week for meal swap, so it's already ready to be thawed and reheated!

Friday: Chicken Pot Pie

Saturday: Pizza

Sunday: Out To Eat

Monday: Meal Swap Meal: Chicken and Stuffing, steamed broccoli

Tuesday: Grilled Ham and Cheese, Edamame, potato chips

Wednesday: Out to Eat

Thursday: Tortellini, Salad

Friday: TBD

Saturday: Pizza

Sunday: TBD

Cool Weather Cooking

2011-09-05T08:11:00.002-05:00

I can't believe I'm saying this. It's time to include fall-ish recipes! After, what, 57 days of triple digit temperatures, I was about to throw away everything in my kitchen that produced heat: good bye, stove! Good bye, oven! Good bye, microwave! Just to make room for like 6 more refrigerators, or maybe just have my whole kitchen be one of those walk-in coolers you see on TV. (You know the kind that someone always gets accidentally locked in?)

But this morning I actually had to wear a jacket to ride my bike. And my nose is cold. And my coffee is fabulously steamy. And that, my friends, means this dinner diva is thinking about meatloaves and pork chops and, yes, even chili.

Monday: leftovers

Tuesday: Oven fish-n-chips, coleslaw

Wednesday: meatloaf, smashed potatoes, roasted asparagus

1 lb each ground beef and ground turkey
2 eggs
1/2 c. milk
1/2 cup breadcrumbs
1/2 t. dried mustard
1 t. dried sage
1/4 t. ground black pepper

Mix all ingredients (I use a mixer, but one could use his or her hands) and shape into a loaf. Place in greased loaf pan. Bake at 350 for 45 min-1 hr. Serve with ketchup, if desired.

Thursday: Grilled ham and cheese sandwiches, salad, baked potato chips

Friday: Flank Steak Stir Fry, steamed brown rice

Saturday: Deep Dish Pizza, salad

Sunday: Garlic Chicken Pasta with Roasted Red Pepper Sauce, Steamed Broccoli

Simple week!

2011-08-28T19:58:00.002-05:00

Monday: Chicken Caesar Wraps, chips, fruit

1 head romaine lettuce, chopped
4 chicken breasts, grilled and diced
commercially bottled light caesar dressing, such as Ken's Steakhouse
Pre-Shredded parmesan cheese
4 flour tortillas

toss salad and chicken with dressing, to taste. Divide onto tortillas, sprinkle with cheese. Roll up and serve.

Tuesday: Baked Tilapia, salad, corn on the cob

Wednesday: Vegetarian Stuffed Peppers, French Bread

(For the vegetarian version, substitute Morning Star Meal Starters for the beef.)

Thursday: (Kids' Choice): Cavatappi with Spinach, Beans, and Asiago, Fresh Kiwi, Garlic Bread

Friday: Steaks, tricolor baby potatoes, sautee'd zucchini

Saturday: Pizza Night

Sunday: BLTs, baked potato chips, raw veggies

Dinner Diva is Back!

2011-08-23T18:21:00.001-05:00

Sad, but true, the vacation has ended. Sometimes, the vacation is so much work one has to go home in order to get some rest. Sometimes, the vacation goes on so long one can't wait for it to end. Neither was the case for this vacation. We were utterly spoiled, by my parents, the weather, and the location; it was very hard for all of us to leave. Even the dogs seemed to have the time of their lives.

Now it's time to reintroduce the routine of the school year: before-school chores, school itself, on-time bedtimes, and, of course, the meal plan.

It's also a good time to try new things. We're going to start letting the kids choose and help make one meal per week. This week Zaden will help, and next week it will be Colsen.

Monday: Freezer Meal: Chicken Parmesan, spinach, garlic bread

Tuesday: Sweet Orange Salmon, steamed pea pods, orange wedges, brown rice

Wednesday: Asparagus Frittata, fresh fruit, english muffins

(To increase the "wow" factor, bake and serve these in individual au gratin dishes.)

Thursday: (Kid's Choice) : Faux Es Cargot, chips, baked beans

Friday: Grilled Chicken Breasts, Olive Cheese Bread, Salad, Fruit

Saturday: Pizza night

Sunday: Orange Roughy, Edamame, Baby Red Potatoes

On Vacation

2011-08-08T15:28:00.003-05:00

Dinner Diva is on vacation, in the truest sense of the word. Warm days (and I mean warm, not HOT, which is nice), cool nights, clear water lake, skiing, swimming, sittin' 'round the fire, fishing, 4 wheeling, golfing....I've been too busy relaxing to plan a meal, or make one for that matter. Jealous? Yep, you should be. ;)

I'll be back in a week or two. Check the archives until then.

Between Trips: Easy Week

2011-07-25T10:19:00.002-05:00

Since this week will be whirlwind as I unpack from my southern trip, wash clothes, and repack for my northern trip (what am I thinking???), I'm taking it easy in the kitchen with lots of fast, tasty meals. Fast means less effort for me, tasty means not a lot of hassle at dinner trying, cajoling, my kids to try it. Though they are good eaters, they do need some convincing sometimes!

Wednesday: Shrimp Boil
I picked up a heap of fresh gulf shrimp while in Houston. I can't wait to have my very first shrimp boil! Corn on the cob, new potatoes, and fresh gulf shrimp, all boiled in seasonings and literally dumped on a butcher paper-covered table for authenticity.

Thursday: Ham and Swiss Egg Sandwiches, fresh peaches

Friday: Cold Sesame Noodles, fresh pineapple

Saturday: BBQ Chicken Pizza

Quick Week

2011-07-05T20:49:00.003-05:00

Since it's such a quick week, I'll share with you my favorite quickie recipes.

Wednesday: Crab Salad, baguettes

Thursday: bacon-wrapped pork tenderloin, onion-potatoes, steamed broccoli

for the potatoes, I just follow the directions on the lipton onion soup mix. Easy, yummy!

Friday: Taco bar

Saturday: pizza

Sunday: Classic Grilled Steak Dinner

Let Freedom Ring

2011-06-25T09:02:00.002-05:00

I can't say enough words of gratitude to our servicemen and women, past and present. It turns out gleaning freedom was the easy part; defending it proves challenging. Fortunately, part of what makes this country great (and I realize we've got our problems, but let's face it: we're still great) is that it is made up of people who voluntarily serve it, with everything they've got, and sometimes everything means everything. And for them, and their sacrifices, I am grateful. Let it ring, and ring loudly, for all the world to hear.

Monday: Grilled Pizza, salad

Tuesday: Grilled Salmon with Salsa, baked tortilla chips

Wednesday: Grilled Shrimp with Asian BBQ sauce, edamame, steamed rice

Thursday: Out

Friday (camping): hot dogs/brats over the fire, fruit salad, coleslaw, baked potato chips

Saturday (camping): Picnic-Perfect Lobster Rolls, Baked Potato Chips, raw veggies

Sunday (camping): Campfire Fajitas

1 lb boneless sirloin steak
1 package fajita seasoning mix
1 green bell pepper, sliced
1 yellow, red, or orange pepper, sliced
1 med. onion, vertically sliced
1-2 T. olive oil
4 tortillas, warmed
optional toppings: pico de gallo, sour cream, cilantro

Slice steak into thin strips. In med. bowl or zip loc bag, prepare fajita seasoning mix with water according to package directions. Add steak strips, cover (or seal bag) and refrigerate 1-2 hours. Stir or turn bag several times.

Cut 1 18" square of heavy duty aluminum foil. Place sliced peppers and onions in center of foil. Drizzle with oil. Remove steak strips from bag and discard marinade. Arrange steak on top of veggies. Wrap foil around food in a tent pack.

Double wrap the fajita foil pack, making a 2-handled pack with the second layer of foil.

Bury the foil pack in medium embers and cook for 10-20 min. or until steak is fully cooked and veggies are tender.

Serve wrapped in warm tortillas and any additional toppings desired.

Monday (on the road): OUT

Dinner Diva is Back!

2011-06-18T18:48:00.003-05:00

I took a week off. No menu plan. No grocery list. We foraged. We cleaned up the leftovers. We cleaned out the fridge. We saved some money. And, it stunk! I hated not knowing what was going to be for dinner, hated not having ingredients on hand. But, the savings were nice! There's a whole lot more room in the fridge/pantry/freezer now! But, alas, I'm back. I'm ready for a plan. And since I'm doing it, there's no reason for you to do it too, so here it is!

Monday: Grilled Chicken over spaghetti, salad, garlic breadsticks

I like to grill the chicken (sprinkled with salt and pepper), and slice it on the diagonal, and fan it over spaghetti marinara. (Which I make with whole wheat noodles and commercial sauce.) Tasty! Simple! Cheap!

Use a commercially available salad mix and commercial breadsticks to round out the meal.

Tuesday: Grilled Sirloin Steak, baked potatoes, fresh spinach salad

All a good steak needs, if it is to be grilled, is a little salt and pepper. But, if you must marinade, try a low-fat, low-cal balsamic vinaigrette, such as Newman's Own.

Wednesday: Orange Roughy, steamed brown rice, sautee'd zucchini

Sautee' the sliced zucchini in a little olive oil with a little salt and pepper. The trick is to NOT overcook it. It should be tender and crisp, not mushy.

Thursday: Hamburgers, home fries, coleslaw

Friday: Lemon Pepper Shrimp Scampi, french bread, salad

Saturday: Pizza

Sunday: taco salad

Whoa.

2011-06-06T11:25:00.003-05:00

If I took the time to write down all I did in the last 3 days, no one would believe me. It would read like a National Lampoon movie, though perhaps not as funny? I had a good time, though, and accomplished a major "bucket list" dream: I ran my first marathon. Today, I feel like my legs were run over by a train, and I'm pretty sure I'm going to lose at least one toenail, but I did it, and my pain will pass, but that sense of accomplishment will never fade.

I had an immense cushion of support, between family and friends, live and virtual, training partners...I'm so blessed, and I couldn't have done it without their support.

All of this just to explain why my menu is late this week!

Monday: Meal Swap Meal, or grilled boneless skinless chicken breasts, steamed peas, brown rice

Tuesday: Grilled Steaks, Grilled Asparagus, Baked Potatoes

To grill the asparagus, break off tough ends, then slice into two inch pieces on the diagonal. Toss pieces with 2 T. olive oil, 2 t. minced garlic, and 2 t. kosher salt. Place in a grill basket coated with cooking spray over med-low heat on the grill. Grill about 5 minutes or just tender-crisp.

Wednesday: Farfalle with Tomatoes, Onions, and Spinach; Garlic Breadsticks
Wednesday is farmers' market day here, and this recipe looks like a good use of fresh tomatoes!

Thursday: Tacos

Friday: Out to eat, or leftovers

Saturday: Pizza night

Sunday: Cavatappi with Spinach, White Beans, and Asiago; Garlic Toast

I like to make garlic toast out of thick pieces of fresh french bread. Lightly butter it, then dust with garlic powder. Broil in the oven just a couple of minutes until toasty, or grill butter side down until golden and toasty. Slice only what you need for dinner, and save the rest of the loaf for morning french toast (which we like to eat with apples sauteed in butter, brown sugar, and cinnamon).

The Aftermath

2011-05-27T17:55:00.002-05:00

The Aftermath: what a word. Weighty, somber, and real. And that is the mood of central Oklahoma today. Stories of loss litter the TV news and Facebook and my inbox like the debris of torn-up homes litter the ground. It's unfathomable.

As prevalent, though, as tales of woe, are the missives of miracles. What was lost has now been found: pictures, wedding rings, pets...People are literally picking up the pieces, and do you know why? Because the ones who survived, can pick up the pieces. They don't have a family table at which to convene, but they can -and do- still dine together.

A menu plan seems ill-placed, here in the aftermath. What difference does it make? None. But while I mourn, I must also smile--my family needs that from me. They need normalcy, if it can be mustered. We will mourn those who are lost, and pray for their families. And we will embrace our own families even harder.

Sunday: Grilled Steak, Baked Potatoes, Steamed Broccoli

Monday: Holiday Cookout:
7 layer Dip with chips
grilled balsamic vegetables
grilled burgers and brats
baked beans
potato chips
pasta salad
watermelon, strawberries, and blueberries
homemade ice cream

7 Layer Dip

On a jelly roll pan or cookie sheet with 1 inch sides, spread:

1 quart sour cream
2 cans black beans, rinsed and drained
2 cups salsa, any variety
1 bag pre-shredded lettuce
2 cups pre-shredded mexican-blend cheese
2 ripe tomatoes, chopped
2 cans sliced ripe olives, drained

in that order. Serve with tortilla chips.

Tuesday: Spanish Spaghetti With Olives, garlic bread, salad

Wednesday: Gazpacho with Shrimp and Avocado Relish, leftover bread

Thursday: Kalua Pork Sandwiches, Pineapple Coleslaw, fresh pineapple (cold or grilled)

For a reduced-fat version of the slaw, try substituting 3 T. plain nonfat yogurt + 2 T. mayo instead of 1/3 cup mayo.

I've posted these sandwiches before, and am including them again because they are so good, and because this is the recipe I've chosen for this month's meal swap.

Friday: Meal Swap Meal

Saturday: Pizza

The Family Meal

2011-05-15T09:03:00.005-05:00

Martha Stewart doesn't live here. June Cleaver would faint if she walked in. I haven't worn an apron since it was required attire for my job at Kinko's. Our family meal does not even remotely resemble any iconic tradition of the past, in anyway except one: we are together. The plates don't match, the dishes from cooking aren't yet washed. There's chaos as we all gather our drinks, wash hands, step over the dogs and yell questions from one side of the house to the other as we gather.

"Did you pick up your toys outside?", calls Dad. "NO!" yells one of the kids, as the other conveniently ignores the question. "Did you set the table?", asks Mom, seeing the sparsely set table and already knowing the answer. "Yes, we did!", say the kids. "What about forks? Napkins? Come on, guys, you know what we need. Don't make me say it again."

And so the story goes. Night after night, a similar reel plays again and again. And, eventually, we manage to all sit down, praise God for our blessings, and eat. Together. It ain't always pretty, and we ain't the Cleavers, but we do try to make meal time family time. One night a week, we have a living room picnic and we watch a movie. There might be another night where the kids eat something quickly at the bar before being rushed to gymnastics. Some nights we don't eat until 8, just so we can eat with Daddy. Like I said, it's not perfect, and even at its imperfection it takes effort, but it is an effort that we find worthwhile.

At the table, things settle, at least a little. Daddy asks the kids about school. We talk about our days. The content doesn't really matter. We talk. We laugh. We eat. We repeat.

Monday: Scrambled Eggs, bacon, fresh strawberries, toast

Breakfast for dinner: mmm, mmm, good!

Tuesday: Creamy Linguine with Shrimp and Veggies, quick garlic toast

Quick Garlic Toast

4 slices whole grain bread
2 T. butter, softened
1.5 t. garlic powder

Toast bread. Spread butter evenly over all 4 pieces of toast. Sprinkle with garlic powder. Serve. 4 servings.

Wednesday: Meal Swap Meal

Thursday: hamburgers, green beans, roasted potato wedges

Friday: Out to eat (we're on the road this weekend, so the family meal will be held at someone else's table)

Saturday: Grilled Steak, Grilled Balsamic Vegetables, Baked Potatoes, Corn on the Cob

I use the recipe provided for Grilled Balsamic Vegetables, but I cut the veggies smaller and grill them in a basket.

Happy Mothers' Day!

2011-05-07T19:17:00.004-05:00

In celebration of a day of relaxation and utter spoilage, I hereby dedicate this post to all the moms and moms-to-be, grandmoms, great grandmoms, step moms, mom wannabes, and even to the dads and kids that make us moms who we are.

Motherhood is the hardest job anyone could ever love. It's exhausting, frustrating, worrisome, and challenging. It's also rewarding, fulfilling, enriching, educational, hilarious and ego-boosting. My kids think I am the best and worst thing that ever happened to them, depending on the moment.

My mom is a great mom: strong, independent, wise, funny, and beautiful, encouraging and supportive, and everything I try to be every day. And though she didn't (doesn't) like to cook, she put tasty, healthy meals on the table most every night. (And, admittedly, I wasn't the best of eaters at that time! Uh, sorry Mom.)

To that end, here's a week of meals designed to make the cook's (whomever it may be) week easier. The planning is done. The rest is easy. Eat up and save your strength; you're likely to need it, for all the aforementioned reasons.

Monday: One of our favorites: Blender Pancakes, Fresh Fruit Salad, Scrambled Eggs

My all time favorite fruit salad:

2 cups fresh cut pineapple chunks
3 kiwis, peeled and cut into chunks
2 lbs strawberries, hulled and quartered
1 pint blueberries, washed
2-3 cups green or red seedless grapes, washed
1 T. raw sugar
1 T. lemon juice

Combine all ingredients and refrigerate until ready to serve. Feel free to add watermelon if you can afford it! (It's not watermelon season here yet!)

Here it is again: breakfast for dinner on a sports night. It's so easy and tasty, and it goes over so well with the kids, that it feels like cheating. Well, hey. So be it! And, pass the syrup.

Tuesday: Fajitas

Someday I will make my own tortillas from my own home-milled flour. My friend does this, and swears they are better than, well, better than something very very good. But for now, I buy the cardboard-tasting ones at the grocery store.

Wednesday: Meal Swap Meal. It's another busy sports night, and I have a wonderful freezer full of homemade meals, thanks to my swappers. If you're not swapping, try: Slow-Cooker Macaroni and Beef. The time invested in the morning will pay off in the evening. No time in the morning? Assemble it Tuesday night, store it in a tupperware container, and dump it in the slow cooker Wed. morning. Use precooked beef or even Morning Star Meal Starters for an even quicker prep.

Thursday: Stuffed Peppers

Confession time: I totally cheat on Stuffed Peppers. I use Morning Star Meal Starters, commercially bottled spaghetti sauce, and whole wheat orzo. Cheat cheat cheat! I won't tell if you won't.

(pay no attention to the picture on the link. It appears Betty had a senior moment. She is getting up there ya know.)

Friday: Asparagus and Chicken Carbonara, Grilled Garlic Bread, Spinach Salad

Saturday: Pizza

Meal Swap Resumed!

2011-05-02T18:17:00.002-05:00

After a brief (?) hiatus, our neighborhood meal swap has resumed. YAY! I'm looking forward to it, I mean, it's one whole night a week I don't have to cook, and more importantly, one whole night a week I don't have to CLEAN.

I am making Chicken Pot Pie because it looks relatively easy to make in a big batch, and also from the reviews looks like a crowd pleaser.

I missed posting this yesterday because I was too tired from running the OKC Memorial Marathon, in which I only ran a half marathon. (I've always said it's dumb to call it half of anything, since we're running a FULL 13.1 miles, and to say something is half is to imply it only takes half the effort and should only require half credit. It's hard to run that far and I want FULL credit, dang it!) So when I say only, I mean I didn't run 26.2 miles... because I'm only half insane. So far.

Monday: Grilled Shrimp, Steamed Brown Rice, Steamed Veggies

Tuesday: Black Bean Taco Salad with Lime Vinaigrette

Wednesday: Easy French Toast Casserole, Fresh Cut Pineapple

I'm always looking for easy sports night meals, and breakfast for dinner is certainly one of our favorites! This one is high carb, but it still beats the drive thru!

Thursday: Indonesian Pork Tenderloin, Hot Sesame Spaghetti, Fresh Orange Wedges

Hot Sesame Spaghetti

Cooking Spray
2 t. hot chile oil, divided
2 1/2 c. coarsely chopped broccoli florets
1 c. diced red pepper
1/2 c. chopped green onions
1 1/2 t. minced garlic
8 oz spaghetti, uncooked
1 T. sesame seeds, lightly toasted
1/2 t. salt

Coat a large skillet with cooking spray; add 1 t. oil. Place over med-high heat until hot. Add broccoli and next 3 ingredients; saute' until veggies are tender crisp.

Cook pasta according to package directions, omitting salt and fat; drain well. Toss with remaining 1 t. oil. Add broccoli mixture, sesame seeds, and salt; toss well.

Friday: Salmon Burgers, home fries, raw carrots

Saturday: Fontina, Caramelized-Onion, and Pancetta Pizza

I don't know why but I've been craving caramelized onions. Maybe this will help.

Discoveries

2011-04-24T22:52:00.004-05:00

Lately I've been making discoveries. Ok, no. So I'm not out with my pick axe and my brush uncovering dinosaur bones. I'm not curing any diseases or accidentally discovering a billion dollar toy idea. (Did you know that Silly Putty and Slinkies were both invented by accident?) I'm not proclaiming myself to be a paleontologist, not even on TV.

But I have been making discoveries. First, I've discovered that I have a very bad habit of not eating breakfast. Though this is not a new discovery, it is an important one. Coffee alone does not count, Heidi, even if you do put real milk instead of creamer in it. A recent facebook post read, "The fastest way to slow your metabolism is to skip breakfast." While I don't doubt the factual science behind this statement, the actual practice of eating breakfast is not in my daily routines, and, let's face it, routines are hard to change.

Second, I've discovered that I can make a new flavor of protein shake almost every day without much effort or without clogging up the fridge with all that produce--you know the wheat grass and the kale and the cabbage and barley grass and the oat grass.....(My fridge is happily stocked with pounds and pounds of fresh colorful produce!) I've discovered, with the help of a friend, some wonderful commercially bottled smoothies that do not have added sugar or other unwanted ingredients, but are chock-a-block full of the foods I know I should be eating. And the best part? They taste good. I even add spinach before blending. And it's not gross. And it fills me up for at least 4 hours. And it's good for me. And it makes me happy.

Lastly, I've discovered that when I wake up early for a run, I'm tired by 8. And, when I go to bed at 8, I wake up at 3, which makes me want to go to bed by 8....

Monday: Banana-Oat Pancakes with Yogurt Peanut Butter Sauce, Fresh Fruit

Yogurt Peanut Butter Sauce

1/2 cup vanilla low fat yogurt
1/2 cup creamy peanut butter, softened in microwave

Combine ingredients until smooth, pour over pancakes. (If too thick, add yogurt; if too thin, add peanut butter)

Tuesday: Grilled Shrimp, Steamed Edamame, Steamed Brown Rice

(make double of all tonight, and shrimp fried rice tomorrow night will be a cinch!)

Wednesday: Shrimp Fried Rice

Thursday: Chicken On Rice, fresh salad, garlic bread, Deep Dish Ice Cream Pie

Chicken On Rice
1 cup uncooked white rice
1 can cream of mushroom soup (we use reduced fat)
1 soup can (2/3 cup) milk
1 envelope Onion Soup Mix
1 package skinless, boneless chicken thighs
1 envelope Onion Soup Mix

Preheat oven to 375. Combine first four ingredients and pour into greased 13X9 inch pan.

Arrange chicken on top of rice mixture. Sprinkle with second onion soup mix. Cover tightly with foil and bake 1 hour. Check rice and chicken for doneness. Bake longer if needed.

Deep Dish Ice Cream Pie

2 tubes refrigerated chocolate chip cookie dough
1/4 gallon any flavor ice cream or frozen yogurt
Chocolate sauce, Hot Fudge Sauce, or Magic Shell, for drizzling

Press cookie dough into bottom and up sides of greased foil cake pan or or 10 inch cast iron skillet. Bake at 375 for 15-20 min, or until beginning to brown at edges and cooked through. Cool completely. Fill crust with ice cream. Drizzle with chocolate sauce. Freeze until firm. To slice, run knife under hot water.

Friday: Grilled Steak, Asparagus with Balsamic Tomatoes, Baked Sweet Potatoes

Specialty Diets: EE

2011-04-17T08:35:00.006-05:00

A good friend of mine is moving today, so she and her family are on my mind. To that end, I'm blogging in her honor today, sort of dedicating this post.

Her middle son has recently been diagnosed with eosinophilic esophagitis (EE). In layman's terms, he must live on a severely restricted diet. There are over 27 foods, including almost all grains, corn, soy, dairy and nuts, that he cannot have even in trace amounts.

As you can imagine, this poses problems in a family of 5. What 4 can have, 1 cannot, but why should all of them restrict their diets for the sake of 1? Mom ends up cooking at least two meals each mealtime: 1 for 4 and 1 for 1. This means much of her day is spent cooking (and cleaning), not to mention studying labels, meal planning, shopping at many different stores, and researching online.

EE is not the only specialty diet that puts mothers and other kitchen commandos into tail spins. Gluten-free, dairy-free and nut-free are common among today's families, the cause of which I'll show great restraint in keeping out of this post. Regardless of cause, the fact remains: specialty diets are here, are real, and are necessary.

To see what a week walking in her shoes is like, I'm going to create this week's menu for her. Like my gluten-free post a few weeks ago, my goal is to make a week's worth of dinners that will feed her whole family: cook once, feed all*.

*there may be some side dishes served that aren't EE friendly...the idea is that these asterisk foods are optional.

Sunday: Grilled Pork Tenderloin, Breakfast Potatoes, Roasted Green Beans

Buy unmarinated pork tenderloin for EE. Season with kosher salt and pepper. Grill on med about 15-20 min until internal temperature reads 145. Slice into thin slices and serve fanned on a plate. YUM!

To roast the green beans, heat oven to 450. Choose either fresh or frozen whole green beans. (if frozen, thaw first in a colander under cold running water.) Place green beans in a large bowl. Drizzle with 1-2 T. olive oil. Sprinkle with about 2 teaspoons kosher salt and 1 teaspoon black pepper. Spread evenly in a single layer on a jelly roll pan. Bake at 450 for about 20 min. Serve. It's just that easy.

Monday: Grilled Steaks, French Fries, Glazed Carrots

Again, avoid marinating the steaks. Instead, season with kosher salt and black pepper and grill to desired doneness.

The carrots recipe calls for butter, which is not EE friendly (dairy). Substitute olive oil for the butter.

As for the french fries, Alexia Foods' crinkle fries MIGHT be EE friendly. It's a situation where the phrase "and/or" is used in the ingredients list. I've called the company for a better understanding of ingredients, and they are closed on the weekends. Obviously for a busy mom, the frozen fries would be simpler than homemade, but by home-making allows us the opportunity to control the contents.

Tuesday: (Vegetarian) Quinoa and Black Beans

This recipe calls for corn, which can easily be omitted or for which a substitute can be used. I suggest peas as an alternative.

Wednesday: Grilled Pork Chops, Potato Chips, salad

Thursday: Hobo Packets

1 bell pepper, any color, cored, membranes removed, and sliced into strips
1 t. bottled minced garlic
1 lb lean ground beef
4 med potatoes, peeled and sliced
4 med. carrots, peeled and sliced
salt and pepper
seasoned salt

Cut 4 12" pieces of heavy duty foil. Place equal amounts pepper strips on each piece of foil. In a med. bowl, combine 1/4 cup water, garlic, and ground beef; mix well. Shape 4 hamburger patties. Set 1 hamburger patty on top the peppers on each foil. Arrange potato and carrot slices on top of each patty. Season with salt, pepper, and seasoned salt to taste. Wrap foil in a tent pack around each serving.

Note: even if you don't like peppers, use them in the packets because they are needed for moisture.

The Tent Pack (as directed at artofmanliness.com)

The tent pack provides a pocket of air that allows for greater steaming. Thus, it’s best for foods you want steamed more than browned like fruits, vegetables, and meat/vegetable combos.

1. Tear off a sheet of foil just as you would for the flat pack.

2. Place the food in the middle of the foil.

3. Bring the long sides together in the center and tightly fold them together towards the food. This time, stop folding a few inches before you get to the food, leaving a pocket of space and creating a “tent.”

4. Tightly roll up the shorter sides, again leaving an inch or so of space between the end of the fold and the food.

Preheat oven to 350. Place foil packets on a baking sheet. Bake 20-30 min or until vegetables are tender and meat is fully cooked.

Friday: Ham and Bean Soup

(omit the onions)

Saturday: Gingered Beef and Vegetables, Rice*

omit onions, use wheat-free soy sauce, and use tapioca starch instead of cornstarch.

Old and New

2011-04-11T17:23:00.003-05:00

This week I'm making some old favorites, ones I haven't made in awhile, along with some new ones that we can try. I suppose that is my way of transitioning fully into Spring.

Monday: Omelettes, Fresh Fruit Medley, Yogurt and Kashi

Our fresh fruit medley contained diced kiwi and sectioned mandarin oranges.

I use Kashi GoLean Crunch as a topping for yogurt....so SO good! (and I can subscribe to it on Amazon cheaper than I can buy it at the commissary!)

Tuesday: Lemon Pepper Shrimp Scampi over Whole Wheat Orzo, fresh French Bread, Spring Greens salad

I've made this a few times and it is a superb meal. It's better than eating out, except, of course, the dishes.

Wednesday: Grilled Chicken Quesadillas, Mexi-Zesty Salad

Mexi-Zesty Salad

1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed and drained
1 cup salsa, any heat
1 head romaine lettuce, finely sliced into shreds

Mix first three ingredients until well combined. Arrange shredded romaine onto plates, and top with black bean mixture. Serve cold.

Thursday: Balsamic-Plum Glazed Pork Chops, Whole Wheat Pilaf, Steamed Green Beans

Honestly? I don't want to buy a whole jar of plum preserves, even if I could find it, just for this recipe. I plan to substitute something we already have, like raspberry or blackberry All Fruit. I'm going to make Whole Wheat Pilaf straight from the box (my family likes Near East brand). I buy frozen green beans and I steam them in a micro-cooker from Pampered Chef.

Friday: Kalua Pork Sandwiches, Colsen-Slaw, Baked Beans

This recipe was posted on Viking Range's Facebook page this week, and I couldn't resist making it!

"Colsen-Slaw" is a nickname we've given coleslaw, because our youngest son Colsen loves it so much!

Baked beans, in my house, are served hot from the can! Not something I make from scratch, even though my grandma's beans are the best beans East of the Mississippi. (She won't give me the recipe...probably because there isn't one. She's that good.)

Colsen-Slaw

4 cups packaged cabbage-and-carrot coleslaw
1 granny smith apple, peeled, cored and diced
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt

Combine coleslaw mix and apple and set aside. Combine remaining ingredients. Add dressing to veggies and mix well. Serve immediately or refrigerate until serving.

Saturday: Quick Pizza Margherita, Salad

Appetite Appeasers for April

2011-04-03T11:19:00.004-05:00

Cookbooks and magazines, new and old, are scattered around me each week as I menu plan. I do use the internet too, but I start the old fashioned way. Sometimes I'll choose a recipe in the book and, rather than re-type it into my blog, will look for the recipe already online and provide the link. Sometimes I see a recipe that inspires me to look for another recipe, and I'll do a search, and sometimes I'll start with an ingredient and search online from there. Myrecipes.com, foodnetwork.com, and allrecipes.com are my favorites, but I will also google to find other people's blogs.

Sunday: Savory Sausage, Spinach, and Onion Turnovers, Fruit Salad

Monday: We're going Meatless for this Monday! Pappardelle with Baby Spinach, Herbs, and Ricotta, fresh French Bread

Tuesday: Grilled Chicken Breasts, Asparagus with Balsamic Tomatoes, Garlic Baked Potato Wedges

I'm a plain and simple girl, usually. I dress simply, I decorate simply, and I cook simply. Usually. There are occasions when I bust out the bling, but this is not one of them! Plain boneless, skinless chicken breasts straight on the grill suits me fine, but if you want to sauce it up, do so. Try brushing with olive oil and dusting with kosher salt and fresh ground pepper, or might I suggest a light balsamic vinaigrette or italian vinaigrette for a marinade.

Wednesday: Peanut Butter-Banana Pancakes

2 T. natural peanut butter, softened
1 ripe banana, fork mashed
3 T. egg whites (such as All Whites) or 1 whole egg
1/3 C. milk
1 C. bisquick

Optional toppings: maple syrup, strawberries, strawberry preserves, sliced bananas....

Heat griddle to 450, or nonstick skillet coated with cooking spray on high. Mix peanut butter, mashed banana, egg whites and milk until combined. Add Bisquick and mix until moistened.

Reduce heat to 375 if using griddle or to med-high if using stovetop.

Pour batter onto hot surface by 1/3 cups. Cook til edges appear dry, then flip and cook 30-45 sec longer or until done.

Top with pure maple syrup, melted strawberry preserves, sliced bananas, chopped peanuts, or any combination.

(this is your protein, starch, and fruit all in one bite...it's perfect for a quick meal, especially sports nights. It's also perfect for picky or light eaters, because it's packed with nutrition and flavor.)

Thursday: Beefless Spaghetti Bolognese, spring salad, garlic bread
This is my cheater meal. It's good, it's easy, and it's commercial.

Cook spaghetti as directed on package. While noodles are boiling, heat 1 jar marinara sauce and 1 package Morning Star Farms soy beef crumbles together in a saucepan. When noodles are al dente, drain and top with sauce. Sprinkle parmesan over the top, if desired.

Friday: Artichoke-Parmesan Stuffed Tilapia, steamed sugar snap peas, steamed brown rice

You can buy fresh sugar snap peas in the produce section of most supermarkets.

Saturday: Pizza

Dinner Diva's Delightful Dozen

2011-03-20T08:30:00.004-05:00

It may be an odd time for a top ten list, but I felt like sharing my very best, my very favorite recipes. Most of them are easy and quick to prepare, and the ones that aren't are worth the extra effort. And, ten wasn't enough, so here's two weeks' worth, in no particular order, of Dinner Diva's (and her family's) favorites:

Sunday: Beef and Barley Soup

I found this in my Eating For Life cookbook, which is the compilation of recipes from the Body For Life diet and exercise plan. It's a fabulous cookbook, and it has a ton of good, easy recipes that are healthy, non fattening, and truly delicious. If you want to buy more cookbooks but don't know which ones are good, this one gets Dinner Diva's approval.

Monday: Sweet Orange Salmon, Steamed Edamame, Fresh Orange Slices

The first time I made this I kept looking at the recipe for something else to do. I couldn't believe I was already done. This is one of my fastest recipes, and I mean that it is fast in prep time and it is also fast to disappear at the table. If your kids think they don't like salmon, try this. It is definitely kid-friendly! My kids devour it, but since they like salmon anyway they're not good testers. My brother's kids don't generally like salmon, but they cleaned this fish off their plates without much prompting!

Tuesday: Onion-Smothered Pork Tenderloin, Oven-Roasted Red Potatoes, Spinach Salad

This is another virtually effortless recipe, and it looks fabulous and tastes even better. This is one that I recommend for family dinners OR entertaining, as it is an impressive sight on the table.

Wednesday: Pumpkin Chocolate Chip Pancakes, Fresh cut pineapple

When I announce breakfast for dinner, it is always met with cheers. My whole family loves it. I love how easy it is, especially on a sports night. Pumpkin is one of the healthiest vegetables to eat, yet it is rarely included in meals. These pancakes are tasty and about as healthy as pancakes can get. They are moist and sweet and do not even need syrup.

I learned how to cut a pineapple while I was living in Australia. Don't be intimidated into avoiding fresh pineapples. They really are easy to cut, and pretty inexpensive. Canned are okay, but nothing compared to a fresh one. Don't cut it too soon; wait until it smells like a pineapple and is a little yellow at the bottom. You can even buy them green and they will ripen at room temperature in a few days. http://www.youtube.com/watch?v=iPNYyTOsS74

Thursday: Grilled Whole Chicken, Oven Roasted Veggies

Okay, it's no secret I love my grill. Grilling is a great way to add flavor without adding calories. Bonus: it's cheaper to use a gas grill than to use an electric oven. Double bonus: if the grill is in use, your kitchen is either cool and clean or able to be used to prepare other foods. This meal does require at least an hour, but it really only takes about 10 minutes of the chef's time.

To grill a whole chicken, rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.

For the roasted vegetables, choose several different veggies. We like fingerling potatoes, baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.

Friday: Simple Grilled Steak, Baked Sweet Potatoes, Oven-Roasted Green Beans

This is, hands down, my all time favorite meal. When we eat out, I order steak and my husband orders chicken, and the waitpeople almost always bring me the chicken and my husband the steak. Apparently steak is not ladylike. So be it!

The trick with steak is to buy a decent cut. It should be thick and marbled. If it's too thin, it will cook too quickly and end up being tough and overdone. If it's too lean, there won't be enough fat to flavor and tenderize the steak as it cooks. The leanest steak is sirloin, but I prefer New York Strip, or my favorite, Ribeye. To me, it's worth the extra calories in a sometimes meal.

I count sweet potatoes as a vegetable or as a starch, depending on the other side being served. They are actually so loaded with nutrients they are considered a green vegetable. However, they are also so loaded with natural sugars that they are considered a starch or a carb. Those sugars make them taste so good that I eat them plain baked, but my kids and husband like a sprinkling of brown sugar on theirs.

Saturday: Grilled Pizza!

Saturday has traditionally been our pizza night. Admittedly, we usually opt for frozen pizza. I know, not very Dinner Diva-ish! Life is full of compromises, and this is ours. We put a picnic blanket down, turn on a movie, and enjoy tv dinner of sorts. However, since frozen pizza is NOT even close to one of my favorites, I've linked to my favorite homemade pizza recipe.

This calls for homemade dough. If you don't like to make your own yeast breads and doughs, feel free to use frozen bread dough as an alternative. Don't try to use the canned pizza dough; it's too wet and sticky for use on the grill. Frozen bread dough works perfectly!

My favorite toppings for grilled pizza are roasted red bell peppers, pepperoni, and asiago cheese.

To roast a pepper:

Preheat broiler. Prepare a cookie sheet or jelly roll pan by lining it with foil and spraying the foil with cooking spray. Wash pepper. Cut it in half lengthwise and remove stem, seeds, and membranes. Place cut peppers skin side up on jelly roll pan and flatten them with your hand. They will crack, and that's okay. Place pan in oven. Broil for 7 minutes or until skins are blackened. Using tongs, place peppers into a ziptop bag and seal. Allow to cool for 15 minutes. Remove from bag and peel skins off. They will peel easily. Slice to the size you want, and set aside. (Refrigerate if you're not going to use right away.)

Sunday: Herb-Rubbed Ribs with Cherry Zinfandel BBQ Sauce, Homemade Applesauce, Cornbread

Applesauce:

I use about 2 med apples for every serving...about 8 for my family, and I mix the apples (2-3 fuji, 2-3 granny, and 1-2 gala or other..if you can find honey crisp, buy them. They are wonderful!)

peel, core and coarsely chop apples

mix in 1/3 cup honey, 1 T. olive oil, 1 t. cinnamon, a pinch each of cloves, ginger, orange peel, and nutmeg

arrange apples on a cookie sheet bake at 400 for 45 min to an hour, or until apples are soft; use a potato masher or a large tined fork (serving fork) to smash them; they will be gorgeously lumpy. Place in a serving bowl and enjoy warm. (if you don't like glorious chunks in your applesauce, use your blender instead of hand mashing...but I'll call you a wimp behind your back)

Cornbread
This recipe is straight off the Quaker White Corn Meal box!

Monday: Cavatappi with Spinach, White Beans, and Asiago, French Bread

It sounds a little "out there," and beyond "normal" food, but I'm telling you this is good. Take a chance, try something new.

Tuesday: Bacon Wrapped Pork Tenderloin, Asiago Cheese Bread, Spring Greens Salad

Wednesday: French Toast with Sautee'd apples, Fresh Strawberries

Using the leftover french bread from Monday's meal, this french toast will clean out some of your leftovers AND feed your family an awesome meal!

For the apples, peel and core 8-10 apples, of any variety. Cut into 1" pieces, and combine with 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, and a pinch of cloves and a pinch of orange zest if you have it. Melt 4 T. butter in a large nonstick pan. Add apples and stir until well combined. Cook over med. heat, stirring occasionally, until apples are tender and sauce is thick, about 20 minutes. Spoon hot apples over french toast.

Thursday: Tomato-Cheese Ravioli Soup, Whole Grain Crackers
This is a superfast, super good recipe that doesn't require very many ingredients. I haven't met anyone who has tried this and didn't like it.

Friday: Grilled Hamburgers with Homemade Buns, Grilled Pineapple, Roasted Potato Wedges

Buns:
Try this recipe for homemade buns from the bread machine:
1 C. water
1 large egg
4 T. butter, cut into pieces
2 T. sugar
3 C. bread flour
1/4 C. nonfat milk (I use powdered buttermilk)
1 T. gluten
1 1/2 t. salt
2 1/4 t. bread machine yeast

Combine all ingredients in bread pan; set for dough and press start. When machine beeps at end of cycle, turn dough out onto a lightly floured surface. Divide dough into 8 equal portions. Shape each portion into a tight round and place on a parchment lined baking sheet. Flatten each round slightly with the palm of your hand. Cover loosely with plastic wrap and let rise for 30 minutes. Preheat oven to 375. Brush rolls with an egg glaze made from 1 egg yolk beaten with 1 T. water. Sprinkle with sesame seeds. Bake 15-22 minutes, until lightly browned.

Grilled Pineapple:

1 whole pineapple, stemmed and rind removed. (It is not necessary to remove the core--it is edible--but you can at your option.)
Cooking spray

Slice pineapple into 1/2 inch thick disks. Spray each side with cooking spray, and spray clean grill racks with cooking spray.

Preheat grill over med. heat. Arrange pineapple slices on rack of preheated grill. Cook for 3-4 minutes, then flip and cook 3-4 min longer or until tender. Serve.

Roasted Potato Wedges

5-6 baking potatoes, cut into wedges
1/4 c. veg. oil
1-2 T. kosher salt
1/2 t. fresh ground pepper

Heat oven to 400. Toss wedges with oil, salt, and pepper until wedges are well coated. Arrange wedges in a single layer on a jelly roll pan. Place in oven. Cook 30-40 min or until cooked through and beginning to brown.

Saturday: Spinach-Ricotta Pizza

Just Marching Through March....

2011-03-13T12:44:00.004-05:00

My clocks have sprung forward, and for the first time in as long as I can remember, I slept past 11am. WHAT? That is unheard of in this house, as I am a habitual early riser, usually up before anyone in the house. Often, I am just getting home from a run when the others are just waking. All I can say for myself is that today is my rest day, and I must have needed it!

So, as we march through March, here is another week of meals. Planning ahead saves time, energy, and money. Bonus, it also saves me from hearing, "Mommy! What's for dinner?" because all they have to do is read the menu. Good, because I hear "Mommy!" enough!

Sunday: Teriyaki-Ginger Pork Tenderloin over Rice, homemade dark chocolate pudding

For a variation on the pork, add crushed pineapple or pineapple chunks with juice instead of just pineapple juice. I also like to add a chopped red bell pepper and/or broccoli florets.

For the pudding, follow the directions for the filling only.

Monday: Spinach Calzones with Blue Cheese, Fresh Orange Slices

Tuesday: (my favorite stir fry!) Flank Steak Stir Fry with Asparagus and Red Pepper, Rice

Wednesday: Pan-Grilled Snapper with Orzo Pasta Salad, Steamed Green Beans

Variation: use whole wheat orzo

St. Patrick's Day Menu: Corned Beef and Cabbage Dinner

Friday: Carolina Blond-Barbeque Sandwiches, Steak Frites

Saturday: Pizza, Leftovers, or Out to Eat

Just another Dinner Diva week!

2011-03-06T10:41:00.003-06:00

It's just another week here at Dinner Diva's. Gymnastics practice, husband late home, 87 loads of laundry, keeping the house ready for an on-the-spot showing, and a whole lotta miles on my running shoes. A mid-week visit to the science museum will help break up the monotony. Plus, I'm wrapping up the week with 11 fabulous ladies for an exciting game of bunco and some (hopefully) tasty food. What are your plans this week?

Monday Plan B: Meatloaf Sandwiches, fresh apple slices
(we need to use up the leftover meatloaf!)

Monday Plan A: Homemade Quick Mac-n-Cheese, fresh apple slices

Homemade Mac-n-Cheese

1 box whole wheat rotini pasta (or shape of your choice)
1 1/2 cups pre-shredded cheddar cheese (more or less to taste)
1/2 c milk
1/4 cup fresh grated parmesan cheese
salt, pepper to taste

Cook pasta according to directions on package. Drain. Put drained pasta back in warm pot and put pot on off-but-still-warm burner. Add remaining ingredients. Stir until well combined and cheese is melted. Serve warm.

(this is almost as quick as that famous blue box but a thousand times healthier, and my kids prefer its taste!)

Tuesday: Beef-Broccoli Stir Fry, Steamed Brown Rice

Wednesday: Monte Cristo Sandwiches, Fresh cut vegetables, baked potato chips

This recipe calls for raspberry or strawberry jam, but it is equally good with peach preserves or orange marmalade!

Thursday: Pasta with Shrimp and Veggies, fresh garlic bread

Friday: BUNCO! Garlic Flank Steak, Spinach, White-Bean, and Red-Onion Salad, Pioneer Woman's Olive Cheese Bread, Oreo Mousse

Oreo Mousse (this is almost too simple for entertaining, but it tastes wonderful and presents nicely)

1 box instant chocolate pudding, plus ingredients to make pudding
1 package Oreos, any variety
1 large tub cool whip
Additional Oreos, Fresh Mint Sprigs, and cool whip, for garnish, optional

Prepare pudding according to package directions. Allow to set.
Coarsely chop oreos. I like to leave bigger chunks; they make me happy!

Gently fold pudding and cool whip until combined. Fold in Oreos. Distribute evenly into dessert bowls, or, for a more elegant presentation, champagne flutes, wine glasses, margarita glasses or martini glasses.

Optionally add 1 dollop of cool whip and 1 whole oreo to each glass (use a serrated bread knife to make a slit in the side of each cookie, then place the cookie on the rim of the glass, or just place the cookie half way into the center of the mousse.)
Top with mint sprigs, if desired.

Add a dusting of shaved chocolate for even more "wow" factor.

Saturday: Pizza night

Sunday: leftovers or out

Do Not Eat!

2011-03-04T08:21:00.002-06:00

This recipe is totally unrelated to dinner, but it's what I'm making today just the same!

http://www.soapsgonebuy.com/category_s/24.htm

Healthy Spree, Cont.

2011-02-27T09:23:00.002-06:00

Trying to stay on track with the healthy meals. Good habits can be as, well, habitual, as bad ones. I read somewhere it takes two weeks for a behavior to become a habit. Healthy eating habit, here I come (back)!

Monday: Breakfast for dinner (vegetarian, gluten-free): Omelettes, fresh pineapple, cajun style oven hash browns

Tuesday: Southwestern Steak, Corn, and Black Bean W raps, fresh carrot sticks

Wednesday: Grilled Salmon, Creamy Parmesan Orzo, edamame

Thursday: Coconut Shrimp Stir Fry

Friday: Homestyle Turkey Meatloaf, steamed green beans, parmesan quinoa

Saturday: Pizza

Let's Get Serious

2011-02-21T18:07:00.002-06:00

Ok. 3 weeks of vacationing. 3 weeks of vacation food. 3 weeks of vacation laziness. It's starting to take its toll on my pants, which are shrinking, and my attitude, which is complacent. So, it's time to get serious. It's time to get serious about my intake and my output, both calorie-wise and effort-wise. But does that mean this week's meals are going to be boring, expensive, and hard to make? Nope!

Monday: Grilled Tilapia, Steamed Brown Rice, Steamed Broccoli

I buy frozen tilapia fillets, thaw them, sprinkle with a lemon-pepper or citrus-herb seasoning, and grill on an indoor smokeless grill (like a george foreman).

Note: leave the broccoli tender-crisp and bright green for the best flavor. Tossing with a teaspoon of olive oil, teaspoon of soy sauce, and teaspoon of lemon juice, then sprinkling with sesame seeds is a fabulous alternative to plain broccoli (or broccoli smothered in fatty cheeses).

Tuesday: Tacos

Wednesday: Blender Pancakes, fresh pineapple

Thursday: Grilled Pork Chops, Roasted Applesauce, Steamed Green Beans

I buy thick cut, boneless, center cut chops, sprinkle with salt and pepper, and grill. No marinading.

Roasted Applesauce

4 red apples, any variety
4 green apples
1 T. olive oil
2 T. honey
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
pinch cloves
pinch orange zest

Preheat oven to 400. Peel, core and coarsely chop apples (about 1/2 inch cubes). Toss apples in a large bowl with remaining ingredients until well-coated. Bake at 400 for 20-30 minutes, or until apples are very tender. Using a large serving fork or potato-masher, mash the apples, leaving some chunks. Serve warm.

(Note, if you like smooth applesauce, blend the apples in your blender after they are roasted instead of fork-mashing.)

Friday: Spaghetti, Salad, Bread

Saturday: Pizza

Sunday: Grilled Whole Chicken, Roasted Root Vegetables

Grilled Whole Chicken:
Rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) but with the grill closed for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.

Roasted Vegetables:
Choose several different veggies. We like fingerling potatoes (purple if I can find them), baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.

Make Ahead Madness!

2011-01-18T10:46:00.000-06:00

Last year, our family vacation took us to Colorado. We had a condo with a full kitchen, so I brought pre-made, frozen meals with us. They stayed frozen, or mostly so, for the drive. It was so convenient to have them there! It meant that I could actually BE on vacation, without having to cook, and that we didn't spend a fortune on eating out. To that end, for this year's trip, I think I'll cook double, and freeze half of everything for our trip. You should try it! It's quite fun!

Monday: Pumpkin Waffles, fresh fruit, bacon

Tuesday: Chicken Enchiladas, mexican salad

Mexican Salad:

4 cups shredded romaine lettuce
1 can corn
1/2 cup salsa
1 can black or pinto beans, drained
4-5 green onions, thinly sliced

Place 1 cup lettuce on each of 4 plates. Mix remaining ingredients and divide evenly on top of lettuce. Serve cold. (By the way, I love this salad for lunch too!)

Make ahead: double the chicken enchiladas, and freeze half in a disposable pan.

Wednesday: Chili Grande, cornbread

Chili Grande

1 lb ground beef or ground turkey, or a combo thereof, uncooked
2 cans chili beans
2 cans stewed tomatoes
1 green pepper, chopped
1 onion, chopped
1 envelope (1/4 C.) taco seasoning

Place all ingredients in crockpot. Stir well. Cook on low 8 hours, or on low 2 hours and on high 4 hours. Serve topped with sour cream, cheddar cheese, green onions, or crumbled tortilla chips, if desired. (double the recipe and freeze half, if desired)

Thursday: Creamy Chicken and Rice Casserole, spinach salad

(make ahead: make 2...freeze one in a foil cake pan)

Friday: BBQ Pulled Pork Sandwiches, fruit salad, baked potato chips

make ahead: double the BBQ pork; freeze in baggies

Saturday: Deep Dish Pizza

make ahead: double the pizza, bake half way, then wrap tightly and freeze.

Gluten-Free: It Ain't Free

2011-01-16T10:41:00.001-06:00

Recently, a good friend of mine discovered that one of her children suffers from a gluten intolerance. Though this is becoming more and more common, and more and more foods are being offered gluten-free, I decided to dedicate this week's menu to a "normal" week of gluten-free meals. My aim was to create a menu that not only had no gluten, but also had no specialized ingredients, those which normally would have gluten but were made special.
As we have learned, specialized foods come with higher price tags, and I wanted to see if this could be done without them. That way, not every meal or even every week has to break the bank, and those specialized foods can still be used, but just less often. Eliminating bread and pasta proved to be a greater challenge than I thought! I imagine my friend will have to work a little harder at her new meal system before it becomes old hand. But a healthy child is worth the investment and re-training required!

Monday: Omelettes, bacon and fruit

Tuesday: Enchilada Soup

Wednesday: Sloppy-joe stuffed potatoes, salad

(eliminate the buns in the recipe, and top baked potatoes with the sloppy joe mixture)

Thursday: Grilled pork tenderloin, baked sweet potatoes, steamed fresh green beans

Friday: Raspberry-Balsamic Glazed Chicken Breasts, Polenta, steamed broccoli

Saturday: Asian Turkey Cabbage Wraps, Rice with Mango-Ginger Sauce

Sunday: marinated sirloin steak, baked potatoes, steamed edamame

grill or broil the steak, then slice thinly diagonally across the grain, and serve on a platter of edamame...gorgeous!

Finding Balance

2011-01-09T08:34:00.000-06:00

So much of life is finding a balance. A little work, a little play. A little exercise, a little r&r. A little time with friends, a little time with family, a little time just for me. A little have to, a little want to. A little healthy food, a little treat.

So, for the past few weeks my "treat" food has outbalanced my healthy food, and it's time to tip the scales back. At the same time, my "have to" list is long and time-consuming, so I'm going to try to select quick and healthy meals for the week.

Monday: Taco Soup
I received this from my meal swap last month. It's the perfect meal for a busy day, as I can take it out of the freezer, throw it in the crock pot, and it will be ready to eat when we're ready to eat. Grab something you've frozen for tonight, or make this taco soup from Food Network.

Tuesday: Mexican Manicotti
This is a make-ahead, freezable recipe that I am making for our family and for meal swap. Making several of the same recipe at once saves time, money, and dirty dishes!

1 8oz package manicotti shells
1 t. salt
1 lb ground beef
1/2 cup onion, diced
2 cups cottage cheese
2 cups cheddar or cheddar/jack cheese, shredded and divided
1 t. chili powder
1 t. garlic powder
1 t. cumin, or to taste
2 15 oz cans tomato sauce
1 4oz can green chiles
1/2 c. water
1/4 t. cayenne pepper

Cook manicotti as directed, if serving today. If freezing, cook half the time. drain, cool, and set aside.

Brown ground beef and onion. Drain and slightly cool.

In large mixing bowl, combine cottage cheese, 1 cup of the shredded cheese, chili powder, garlic powder, and cumin. Add meat mixture and mix well. In another bowl, mix tomato sauce, green chiles, water, cayenne, and salt and pepper.

Place half tomato mixture in the bottom of a 13X9 pan.

Stuff manicotti shells with beef/cheese mixture, and place stuffed shells over the layer of tomato sauce in pan. (To make stuffing easier, place cheese mixture into a large ziploc bag, squeeze out excess air and seal. Cut the corner off the bag and pipe stuffing into shells.)

Pour remaining sauce over shells, top with remaining cheese. Wrap tightly and freeze, or bake at 350 for 45-50 min or until hot.

Wednesday: Omelettes, fresh pineapple, whole wheat toast

Thursday: Shrimp Stir Fry, Rice

Friday: Pizza

Saturday: Salmon Sliders, roasted potato wedges, coleslaw

1 lb salmon
1 egg, beaten
3 T. chopped onion
3 T. soy sauce
1 T. sugar
1/4 t. ground ginger
1/4 t. garlic powder
1 1/2 t. sesame seeds
6 T. breadcrumbs

Cut fresh salmon into very small pieces and place in mixing bowl. Add remaining ingredients to bowl. Mix well. Form salmon mixture into patties. (for sliders, make the patties small!)

Heat 1 T. oil in pan. Fry burgers until browned on both sides.

For slider buns, you can make your own dough, or buy frozen dough. Shape into small balls, and flatten slightly. Allow to rise, bake and slice. Or, look for small rolls in the bakery section of your grocery store.

Sunday: Grilled Steak, Sesame Green Beans, baked sweet potatoes

Dinner Diva Menus: Happy New Year!

2011-01-04T10:58:00.000-06:00

Happy new year! I hope your goals this year include healthier food, homemade goodness, and reading this blog!

Tuesday: Grilled Tilapia, steamed broccoli, steamed brown rice

Wednesday: Spaghetti and Meatballs, salad, bread (make extra meatballs for Friday)

Thursday: Tomato-Cheese Ravioli Soup, crackers

I like using the mini raviolis if I can find them. This soup goes together in a flash and is too good to be true!

Friday: Meatball Subs, Salad, potato chips

Saturday: pizza

Sunday: Pot Roast

3 More Posts for 2010

2010-12-11T18:50:00.000-06:00

Weird that this year is so close to an end. It was so eventful, and as quick to pass as ever. The kids and I added it up, and we've had 19 dogs here in the last year. Seriously. No exaggeration. Nineteen. One has gone on to doggie heaven. One has gone on to become an assistance dog, and one has failed her assistance dog entrance exam. Two have retired from lives of overbreeding. One has been adopted into our family. 13 are about to celebrate their first birthday. One has just begun his approach into assistance dog life. And home is, and always will be, where the fur flies.

This has nothing to do with dinner, but everything to do with Dinner Diva. :)

Sunday: Southwest Chicken, Broccoli, and Cheddar Calzones

2 cans Pillsbury Pizza Dough
1 package Southwest flavored Grilled Chicken, chopped
1 C. mild or sharp cheddar, pre-shredded
1 1/2 C. broccoli (fresh or frozen), chopped
1/4 C. mayonnaise
1 T. taco seasoning

Unroll pizza dough onto cookie sheets. Preheat oven to 375.

Mix next 5 ingredients until well-mixed. Using half the filling, fill one half of one unrolled dough. Fold other half over, and seal edges. Repeat with remaining filling and remaining dough.

Bake at 375 for 25-35 min or until golden brown. Serves 4.

Monday: Pork Chops and Saurkraut, toasted sourdough bread, spinach salad

4 pork chops, approx. 4 oz each.
1 14 oz can saurkraut
1/4 onion, thinly sliced
1/2 apple, cored, peeled, and chopped
1 t. parsley
1/4 t. celery seed
1/4 c. beer

Sprinkle pork chops with salt and pepper, both sides. Heat olive oil in skillet and brown pork chops onn both sides. Set aside. Drain saurkraut. Mix saurkraut, onion, apple, parsley and celery seed. Put pork chops in baking dish coated with cooking spray. Put saurkraut mixture on top. Pour beer and skillet drippings over. Cover tightly and bake at 350 for 90 min.

Tuesday: White Chili
(this is from the Curves Member Handbook. It is light, healthy, and extremely good!)

1 onion, chopped
2 cloves minced garlic
1 T. Olive Oil
1 jalepeno pepper, seeded and finely chopped (wear gloves when handling jalepenos)
1 4oz can chopped green chiles
1 t. powdered cumin
1/2 t. oregano
1/8 t. cayenne pepper
1/2 t. salt
1 1/2 cups chicken broth
1 can white kidney beans (great northern), rinsed and drained
8 oz cooked chicken breast, chopped, about 2 cups
1/4 c. chopped cilantro
1/2 c. shredded monterey jack cheese

Saute onion and garlic in olive oil in soup pot until tender. Add jalepeno, chiles, oregeno, cayenne, and salt. Saute another minute. Add broth, beans, and chicken. Simmer 25 min. Stir in cilantro and cheese; serve.

Wednesday: Spaghetti with Pinot Grigio and Seafood, garlic bread

Thursday: Meatloaf, boiled baby red potatoes, steamed carrots

Meatloaf:

1 lb each lean ground beef and ground turkey
1 onion, chopped
2 eggs
1/2 c. bread crumbs
1/2 c. milk
1 t. salt
1/2 t. pepper
1 t. sage
1 t. dry mustard

Combine all ingredients until well mixed. (I use my KitchenAid Mixer.) Place in greased loaf pan, mini-loaf pans, or cupcake pans. Bake loaf 45 min-1 hour, or until done through. Smaller pans will require shorter baking times. Keep an eye on them.

Serve with ketchup or A-1, if desired.

Friday: By request: French Toast with Sautee'd Apples, bacon, fresh cut pineapple

Saturday: Pizza Night

Dinner Diva Week of 12/6

2010-12-06T06:21:00.000-06:00

Monday: Sloppy Joes, home fries, cole slaw

Tuesday: Grilled Tilapia, Steamed Brown Rice, Steamed Edamame

Wednesday: Fettucine with Prosciutto and Asparagus, french bread

Thursday: Vegetable-Cheddar Strata, Fresh Fruit

(This is a practice dish for Holiday company!)

Friday: Grilled Chicken, baked sweet potatoes, steamed green beans

Saturday: Pizza Night

Post-Thanksgiving Leftover Chow Down

2010-11-26T08:34:00.000-06:00

Too much food, too little stomach! Leftovers become more than just leftovers with some creative planning.

Sunday: Turkey-Noodle Soup (recipe modified from P90X nutrition guide)

10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked turkey
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper

1/2 package wide egg noodles, cooked according to package directions, and drained

In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.

Add turkey, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.

Tuesday: Vegetarian Shepherd's Pie

(use leftover mashed potatoes if you have them)

Wednesday: Toasted Turkey and Brie Sandwiches, spinach salad

(use leftover turkey and rolls if you have them)

Thursday: Thanksgiving Leftover Casserole

Friday: (for a break from poultry) Broiled Flank Steak with Warm Tomato Topping, steamed brown rice

Saturday: (back to normal) Pizza Night

Easy, Yummy Week

2010-11-14T20:53:00.001-06:00

Sunday: Spaghetti, bread, salad

Monday: Pan-Fried Chicken Fingers, cole slaw, mashed sweet potatoes

Tuesday: Oat and Banana Pancakes, Fruit Salad, turkey bacon

Wednesday: Shredded Grilled Tilapia Tacos, baked tortilla chips

Thursday: Rotini and Cheese

Friday: Broccoli Casserole

Saturday: Pizza Night

Let's Get Cooking!

2010-11-07T08:34:00.001-06:00

For a lot of us, cooking is a chore, approached with the dread of getting out of the warm, cozy covers on a cold morning: we don't want to do it, but it needs to be done so we do it anyway. (And often, it's done without grace or maybe even clean language.)

For me, it's something to which I look forward with the anticipation of producing something people will like. It taps my creativity most nights, even if it's a simple recipe we've seen before. I'll turn on the radio, pour a glass of wine, and work barefoot, singing (badly) with the radio.

I like to present it, family-stye, on pretty matchy-matchy plates and platters, and I like to combine colors and flavors on a plate that please the eye and the palatte. Okay, but it's not like the super-chefs you see on tv. This is real food, it's not obscure finds from remote fish markets or farmers' markets. And I rarely garnish. But the other day as my eight year old was sitting down at the table, he said, "it's like a restaurant!"

My point is this: it doesn't have to be like taking off a bandaid: quick, painful, over fast and unmemorable. Cooking for a family can be fun and rewarding. And the best part is our family sitting together every night, laughing and talking and eating: enjoying each other.

Sunday: OUT (my sister-in-law has invited us for dinner; she is a good cook and a wonderful hostess. My mom is in town as well, so it will be a fun night!)

Monday: French Toast with sautee'd apples, yogurt
There was a lot of chatter on facebook this morning about using the extra hour to make a yummy breakfast...It sounded good for dinner too!

Tuesday: Pecan-Crusted Tilapia, Steamed Green Beans, Mashed Sweet Potatoes

Wednesday: Grilled Whole Cider Chicken, Homemade Applesauce, Steamed Broccoli

For the chicken, brine as directed in recipe, then place in greased foil roasting pan on indirect heat on grill. Grill 15 min per pound or until juices run clear. Alternatively, fill a clean empty soup or beer can with cider, and place chicken "beer can chicken" style upright over can and onto grill.

Thursday: Sauteed Chicken with Apples, Salad

Shred yesterday's leftover chicken, and substitute it for the chicken breasts in the recipe.

Friday: Cracker Chicken, Tater Tots, Honey Carrots

Saturday: Pizza night

Here it is November...

2010-10-30T13:40:00.000-05:00

...and I have only begun my Christmas shopping. I'm in big trouble! Please, oh please, retail Gods, send coupons to my inbox.

Sunday: Bacon-Wrapped Pork Tenderloin, Steamed Sugar Snap Peas

Monday: Leftovers

Tuesday: Beef and Broccoli Stir Fry, Steamed Brown Rice

Wednesday: Beef, Black Bean, and Chorizo Chili, bread bowls

These bread bowls are easier than you think. The link takes you to a video for how to make your own using frozen dough! How easy is that? It's an awesome way to serve chili! Try it, and leave a comment telling me how it was.

Thursday: Chili-Cheese Nachos

Heat leftover chili in microwave until hot. Spread over a single layer of tortilla chips on a baking sheet. Sprinkle with sharp cheddar cheese. Bake at 350 for about 10 minutes or until cheese is melted. Top with sliced green onions and sour cream, if desired.

Friday: Blackened Grilled Flank Steak, twice-baked potatoes, baby spring greens salad

Saturday: Pizza

Sunday: Baked Pasta with Sausage, Tomatoes and Cheese, Garlic Bread, salad

Last Week of October

2010-10-23T13:28:00.000-05:00

Sunday:
Chicken and Cheese Quesadillas

Monday:
leftovers

Tuesday:
Onion-Smothered Pork Tenderloin, Ultimate Mashed Potatoes, romaine salad

Wednesday:
Korean Sesame Beef with Lettuce Wraps

Thursday:
Fish Tagine with Preserved Lemon and Tomatoes, basmati rice

Friday:
Crunchy Salt Shrimp with Ginger Sauce, edamame, brown rice

Saturday:
Pizza

My Favorite Protein Shakes

2010-10-20T09:06:00.001-05:00

Good nutrition isn't just for dinner, and when I remember to, I drink a "recovery" shake after a workout. The best ones are high in protein, and should have a fairly equal protein-carbs ratio. I find the ready-made ones expensive and lower in protein than I would like, and so I make my own. It's easy and there are so many flavor possibilities! These are my favorite combos:

Orange-Mango

1 cup (80z) Mighty Mango Smoothie (made by Naked)
1 cup ice
1/4 cup protein powder (I use Bob's Red Mill whey protein from Amazon. If you're avoiding dairy, you could also use Bob's Red Mill soy isolate powder.)

Blend all ingredients and enjoy!

Black Forest Shake

1 chocolate royal slim fast can
1 cup ice
1/4 c. protein powder
1/2 cup frozen unsweetened cherries

Blend all ingredients and enjoy. (note: the cherries should be partially thawed before blending, so microwave them for about 30 sec. Trying to blend them frozen solid may hurt your blender.)

Iced Mocha 1

1 cup Bolthouse Farm's Perfectly Protein Mocha Cappucino
1 cup ice
1/4 c. protein powder

Blend and enjoy. For extra coffee flavor, add 1 t. instant coffee or espresso granules before blending.

Iced Mocha 2

1 can chocolate royal slim fast
1 c. ice
1/4 c. protein powder
1 t. instant coffee or espresso granules

Blend and enjoy.

In and Out

2010-10-17T19:18:00.000-05:00

If you've been following the blog you know we were trying to move. Thanks to some general somewhere, those plans have changed. We're staying put, for now, and life is somewhat back to normal. My favorite part is not having to show the house anymore, and not giving up my firepit!

Monday: Rotisserie Chicken, fresh bread, edamame

Tuesday: omelettes, bacon, fresh fruit
(omit bacon if cooking vegetarian)

Wednesday: flank steak and aparagus stir fry, rice

Thursday: Beef and Spinach Lasagna Rolls, salad, fresh bread

Friday: Halibut En Papillote With Potatoes, Green Beans and Sweet Onions

Saturday: Pizza Night

Dinner Diva Doubles Up

2010-10-01T17:03:00.001-05:00

This week's blog is brought to you by Joanna S., who was the inspiration for the meals herein. Joanna's busy family battles mealtime two at a time, cutting the work nearly in half and making busy nights' meals less of a hassle. To that end, here are two weeks' worth of meals, with about half the work. The way it's set up here, you do most of the cooking the first week, and use the "leftovers" the second week. You may want to change things around according to your schedule.

Round 1:

Sunday: Never-Fail Meatloaf, Baked Potatoes, Steam-In-The-Bag Edamame
(I've doubled the recipe for you. Eat one this Sunday and freeze the second for next week)

Never-Fail Meatloaf (a moniker given by my friend Erika J.)

2 lbs lean ground turkey
2 lbs lean ground beef (I use the leanest I can find)
2 onions, chopped (optional)
4 eggs
1 cup milk
1 cup breadcrumbs (storebought or homemade, dried or fresh, Italian or Plain--I've made it all sorts of ways and it works whatever you use)
2 t. dried sage
2 t. dried mustard
1 t. salt
1/2 t. ground black pepper

Heat oven to 350. Mix all ingredients until well mixed. Shape mixture into two loaf pans*. Bake, uncovered, 45 min or until done through. Drain if desired. (If you put in the potatoes when you put in the loaves, they'll all be done at once.)

*There are options galore when it comes to baking pans. I prefer stoneware or glass, because I can use it in the microwave--very handy for that second loaf! Foil pans are also a good (if not green) choice because it reduces dirty dishes.

To freeze a loaf, allow to cool and remove it from the pan. Wrap it tightly in foil, label and place in freezer. To reheat, unwrap, put it back in the pan (still frozen) and microwave until desired temperature is reached. Taking it out of the pan to freeze frees up your loaf pans for Downeast Maine Pumpkin Bread.

Monday: Grilled Chicken Breasts, mashed sweet potatoes, spinach salad

Cook at least 2 extra chicken breasts. Dice the extra meat and freeze in a baggie for next week.

To make the sweet potatoes, bake in a 375 or 400 oven for 45-60 min. (if it's going to be a busy night, put them on a timed bake and let your oven do the work). When they're cooked through, scoop the pulp out of the shell, mash with a fork, and serve. Optionally, add brown sugar or maple syrup to taste.

Tuesday: shrimp kabobs over steamed brown rice, garlic cheese bread

Shrimp Kabobs

1 lb jumbo shrimp, peeled and deveined (I use frozen)
1 zucchini, cut into 1 inch chunks
1 pint cherry or grape tomatoes, rinsed
1 purple onion, wedged into 8 wedges
1 yellow bell pepper, cut into 1 inch pieces
1 pint whole mushrooms, any variety, washed and trimmed (optional)
1 cup Newman's Own Light Balsamic Vinaigrette

Divide the shrimp into equal portions; set half of the shrimp aside. Thread skewers with shrimp and all vegetables, in any pattern you like, until all is used up. Set skewers in a shallow dish and pour the salad dressing over it. Cover with plastic wrap and allow to marinate 30 min or several hours, turning occasionally if you think of it.

Thread the other half of the shrimp onto skewers without any vegetables. Do not marinate.

Grill all skewers over med heat until shrimp is opaque and vegetables are tender crisp. Optionally, reserve marinade, heat to boiling in the microwave, and baste the kabobs with reserved marinade while grilling.

Serve shrimp and vegetables over steamed brown rice, with garlic cheese bread on the side. Remove unmarinated shrimp from skewers and freeze in a baggie.

Make 2 cups (cooked) extra brown rice. While rice is still hot, measure 2 cups into a baggie. Seal and freeze. If you do this while your rice is still hot, it will not dry out in the freezer.

Garlic Cheese Bread:
I usually make my own french bread, and I just got my first baguette pan and am itching to use it! But if you choose not to make your own bread, buy a plain loaf of french bread. Cut your french loaf in half lengthwise. Spread with nonfat plain yogurt. (yep, yogurt) Spread with refrigerated minced garlic, and top with mozzarella. Optionally, sprinkle with freshly grated parmesan or asiago. Broil 1 half, cheese sides up, 3 minutes or until browned and bubbly. Wrap other half in plastic wrap and refrigerate.

Wednesday: Spaghetti Pie, romaine salad, garlic cheese bread
Make two Spaghetti Pies; eat one and allow one to cool to room temperature. Take the leftover pie and cover it tightly with plastic wrap. Freeze.

Broil the garlic cheese bread as directed above.

Thursday: Beef, Black Bean, and Chorizo Chili

1 batch ought to be enough for two meals. Freeze the leftovers.

Friday: Marinated Rib Eyes, Sauteed Zucchini, Popovers

4-8 Rib Eye Steaks
1/2 bottle Newman's Own Balsamic Vinaigrette

Marinate steaks in dressing several hours or overnight. Grill over med heat until desired doneness. Serve half the steaks tonight. Slice remaining steaks on the diagonal, and freeze in baggies.

Saturday: Pizza night or out to eat

ROUND 2:

Sunday: Meatloaf Sandwiches, Frozen french fries, coleslaw
(use last Monday's meatloaf)

Monday: Chicken Pot Pie
(use last Monday's chicken)

Tuesday: Shrimp Fried Rice
(use last Tuesday's shrimp and rice)

Wednesday: Spaghetti Pie, salad, Pillsbury Refrigerated French Bread
(eat last Wednesday's extra Pie)

Thursday: Chili Nachos

Thaw and heat last Thursday's leftover Chili. While chili is heating, arrange tortilla chips (our favorite are Tostito's Gold, but baked would be healthier!) in a single layer on a cookie sheet and preheat the oven to 400. Spread chili evenly over chips, top with mexican blend shredded cheese, sliced green onions, black olives, and jalepenos (or toppings of your choice). Bake at 400 10 minutes or until cheese is melted and bubbly. Top with shredded lettuce, chopped tomatoes, sour cream, quacamole (or toppings of your choice), and salsa. Make it a picnic with Must See TV!

Friday: Rib Eye Sliders, steamed new potatoes, steam-in-the-bag mixed vegetables

Heat up last Friday's pre-cooked, pre-sliced rib eyes until hot. Arrange over storebought, sliced dinner rolls. Top with shredded asiago and roasted red bell peppers.

Saturday: Pizza night or out to eat

Full Speed Ahead!

2010-09-26T09:32:00.000-05:00

2 young boys. 1 large dog. Homeschool. House on the market. Closing on another house in a matter of weeks. Training for three races. Sports. Meetings. Craft orders to fill. Christmas shopping. Life is on, boys and girls; it's on and it's running full speed ahead!

Sunday: Homemade Deep Dish Pizza (see last week's post)

Monday: Grilled Shrimp, Vidalia Onion Risotto with Feta, fresh spinach salad

Tuesday: Bacon-Wrapped Stuffed Chicken Breasts A' La Jill (meal swap meal)

Wednesday: Hamburgers, sweet potato fries, quick pickles

Thursday: breakfast for dinner: Hashbrown Casserole with Bacon, Onions, and Cheese, fresh fruit (I'm considering this for this month's meal swap)

Friday: Leftovers or Out to eat

Saturday: Grilled Steak, Parmesan Pasta, Steamed Edamame

For the pasta, choose your favorite shaped pasta, boil as directed. Drain. Add 2 T. Butter and 1/4 c. fresh grated parmesan cheese. Stir well, and serve warm.

Make it or Fake It

2010-09-16T11:34:00.000-05:00

I try to make a lot of what we eat from scratch. I know it's kind of out of fashion, but hey, that's me. I think making it's less expensive, and I think it's healthier without a lot of the chemicals, artificially-produced ingredients, preservatives, and so many more unknowns in our food. I also enjoy cooking. I enjoy my breaks from cooking too, don't get me wrong, but for the most part it satisfies the creative side to me when I can take a bunch of stuff, throw it together, and present a beautiful, healthy, tasty meal to my family. I also believe that it is my "job" to make the meals. I am fortunate to stay at home and not have to work (that is, I work, but I don't have a formal job and no real salary). To make up for this lack of income, I feel it is my job to take care of the things that two income households might hire out. I do the laundry, the cleaning, the childcare and I do the cooking instead of us eating out, usually. The more I save, the more I increase my imaginary salary! But, like I said, that's me. The reality is that most people don't like to cook. This week's menu gives you both options: make it or fake it. It's up to you.

Sunday:
Make it: Grilled Whole Chicken, roasted vegetables, homemade dinner rolls
Fake it: Rotisserie Chicken, steam-in-the-bag vegetables, brown-and-serve dinner rolls

To grill a whole chicken, rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.

For the roasted vegetables, choose several different veggies. We like fingerling potatoes, baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.

Monday:
Make It: Carolina Blond BBQ Sandwiches , baked beans,
Fake It: Lloyd's BBQ Sandwiches, baked beans, deli cole slaw
My grandmother made superb baked beans, homemade, from scratch. This is one recipe I have yet to attempt! Even we will be eating canned baked beans. If you're faking it, look for Lloyd's BBQ in a tub in your grocer's refrigerator.

Tuesday:
Make It: Spaghetti, salad, french bread
Fake It: out to eat, Italian!

*note: make extra sauce for Saturday's pizza

Wednesday:
Make It: Pasta Jambalaya
Fake It: Zataran's Jambalaya (with added meat if desired)

Thursday:
Make It: Tacos
Fake It: Tacos made from a tub of El Paso ready to serve Taco Meat

Friday:
Make It: Maryland Crabcakes, home fries, steamed edamame
Fake It: Frozen Crabcakes, Ore Rida Fries, steam-in-the-bag edamame

*note, if you're making it, make double the crabcakes, as they freeze beautifully and doubling makes better use of . They also make great crabcake sandwiches for a future lunch or dinner! Try them with chili sauce (next to the ketchup) or Creamy Caper-Dill Sauce.

Saturday:
Make It: Homemade Deep Dish Pizza, salad
Fake It: Frozen Pizza

Shopping List (for Make It):
yeast
2 lbs lump crab meat or artificial crab meat flakes or 1 lb each
parsley
1 lb ground beef
1 envelope taco seasoning mix
taco shells and/or tortillas
tomato
shredded lettuce
mozzarella cheese
pepperoni (or your choice pizza toppings)
potatoes
edamame
1 chicken
fingerling potatoes
sweet potatoes
1 acorn squash
3 yellow onions
1 bag baby carrots
coleslaw
coleslaw dressing
1 lb boneless skinless chicken breasts
baked beans
red bell pepper
1 can black beans
1 can rotel
turkey keilbasa
whole wheat penne pasta
mexican blend shredded cheese
green onions
1 loaf of bread (from which to make breadcrumbs)
1 lemon (optional)

Changes...

2010-09-13T19:37:00.000-05:00

Things are changing in the life of Dinner Diva. Temperatures are cooling down, gracing my morning runs with a blessed breeze that leaves me feeling invigorated rather than beat down at the end of my miles. School has started, and with it a full schedule of inked-up calendars and post-it reminders. And DH and I are making some life changes that mean my time in the kitchen is limited...for now. Quick fix dinners are the theme this week: enjoy!

Sunday: Flat Tire Burgers in Edmond (I don't even want to think about how many miles I'll have to run to burn off my awesome juicy burger and crispy onion rings!)

Monday: Shrimp Stir Fry, Steamed White Rice, Egg Rolls

Tuesday: Grilled Salmon Steaks, Steamed Broccoli, Brown Rice Pilaf

Wednesday: Grilled Steaks, Roasted Green Beans, Breadsticks

Thursday: Fresh Tomato, Sausage, and Pecorino Pasta, salad

Friday: Garden Vegetable Crustless Quiche, fresh fruit

Saturday: Pizza Night

Something new, a grocery list! I'll try to include a shopping list each week...your comments are welcome!

egg beaters (1 1/2 cups)
1 16 oz carton cottage cheese
8 oz shredded sharp cheddar (reduced fat)
6 oz shredded monterey jack cheese (reduced fat)
pecorino cheese
1 11 oz can refrigerated breadstick dough, such as pillsbury

simply potatoes potatoes and onion
4 small zucchini
1 green bell pepper
8 oz presliced fresh mushrooms
parsley (fresh)
tomatoes (2.25 lbs)
1 onion
fresh basil
2 lbs fresh green beans
freash broccoli, 2 lbs

penne pasta
1 box brown rice pilaf

8 oz italian sausage or turkey italian sausage
rib eye or new york strip steaks

pickled jalepenos
kalamata olives

frozen egg rolls
frozen tuna steaks
frozen shrimp, 1 lb
frozen pizza

Al Fresco

2010-09-05T08:28:00.000-05:00

Me and my good friend Al Fresco are gonna reacquaint this week. The weather in Oklahoma is finally comfortable enough for outdoor dining, and I know it won't last long this way, so I plan to take full advantage. There's just something about eating outside. It can be formal or casual, romantic or family oriented. Meet my friend Al. You'll like 'im!

Sunday: Grilled Shrimp and Tomatoes, cornbread
The perfect outdoor meal! Enjoy!

Grilled Shrimp and Tomatoes
1 lb. shrimp, thawed and peeled
6 med tomatoes, home-grown or farmers' market work best, cut into small wedges
4 T. olive oil, divided
1/4 t. salt
1/4 t. pepper
2 T. balsamic vinegar
2 T. fresh basil, chopped
fresh parmesan shavings, optional

Toss shrimp and tomatoes with 2 T. olive oil, coating well. Grill shrimp and tomatoes in a grill basket over med-high heat 10 minutes, or until shrimp is opaque, stirring occasionally. Combine remaining oil, salt, pepper, vinegar, and basil and drizzle over shrimp and tomatoes. Sprinkle with fresh parmesan, if desired.

Monday: Bacon-Wrapped Pork Tenderloin, Quinoa Salad with Peaches, Steamed Edamame

The tenderloin is my choice for this month's meal swap. If you make this, you might as well make two at once and freeze one for later in the month. To freeze, prepare the recipe as followed. After you wrap the pork in the bacon, wrap tightly in foil, label and freeze. To prepare after freezing, thaw completely (overnight), then roast as directed.

Buy steam-in-the-bag edamame if you can find it, and this colorful meal will be ready in about 20 min.

Tuesday: Chicken Puttanesca with Fettucine, fresh French Bread, Quick Salad

Quick Salad

1 bag salad, any variety (we like baby mixed greens or romaine)
1/2 pint grape tomatoes
1/2 yellow bell pepper, cut into thin 1" pieces
1/4 purple onion, thinly sliced
feta
croutons

Our favorite dressings are Newman's Own Light Balsamic Vinaigrette and Newman's Own Light Caesar. Both add flavor to the salad without adding a whole lot of extra calories and fat. We all know that the dressing is what makes the salad edible--my brother is the only one I know who eats his salad naked--but we all also know that the dressing can be what makes a salad unhealthy. Anyone who has read the nutrition information for a McDonald's salad knows that a salad can be just as bad calorie-wise as a cheeseburger. Sad, but true. My only point is that if you're concerned with health foods, pay attention to your salad dressing.

Wednesday: Maple-Glazed Salmon, Brown Rice Pilaf, steamed fresh broccoli

Use boxed pilaf for simple prep (we like Near East brand).

Thursday: Black Bean Tacos, Fiesta Corn Salad

Fiesta Corn Salad
5 leaves romaine lettuce, cut into fine strips
1 c. frozen corn, thawed
1/2 c. salsa
4 green onions, thinly sliced

Arrange romaine confetti on each of 4 plates. Combine corn and salsa. Top the lettuce with the corn mixture. Sprinkle with green onions.

Note: double the black bean taco mixture and the avocado salsa, and refrigerate for tomorrow's meal.

Friday: Black Bean Nachos

Black Bean Nachos
4 C. baked tortilla chips
black bean taco mixture
8 oz. monterey jack or pepper jack cheese, shredded
avocado salsa

Arrange chips in a single layer on a baking sheet. Top with black bean taco mixture (reserving shredded romaine). Top with cheese. Bake at 350 for 15-20 min or until cheese is melted. Top with romaine and avocado salsa, and serve.

Saturday: Pizza night
This has become a favorite family tradition. We pull a picnic blanket into the living room, start a movie, and have our family meal on the floor!

Bridge to Fall

2010-08-30T11:27:00.001-05:00

In Wisconsin, the air is cooling off and the leaves are beginning to change, signifying a new season is approaching with each breezy gust. While it's still very much summer here in Oklahoma, and temperatures are still well above 90 and even reaching triple digits fairly regularly, school has started and the smell of freshly sharpened pencils reminds me of Fall. With that in mind, how does one plan a menu? In between seasons along with new and busy schedules dictate a kind of transistion...a bridge to Fall.

Quick and easy weeknight meals, plan-ahead meals, even slow cooker suppers are the focus of the upcoming weeks and months.

September is also a good time to think about joining or starting a meal swap. The convenience of having something already prepared far outweighs the slightly extra work of having to prepare it. A meal swap makes it even easier to have pre-made meals, by allowing you to make one meal 4 times, all at the same time, but you get 4 different meals to eat. It's like magic!

Monday: Parmesan Orzo and Meatballs, fresh crusty french bread

Tuesday: Veggie Fried Rice, cheese wontons (optional)

Wednesday: Oatmeal Pancakes, fresh fruit, pure maple syrup

Other toppings for pancakes include yogurt, peanut butter, or applesauce--think healthy, get creative!

Thursday: grilled steak, oven-roasted sweet potatoes, steamed sugar snap peas

Friday: 15 Minute Mozzarella Chicken Sandwiches, fresh orange wedges, baked chips

Saturday: Pizza Night

untitled

2010-08-15T11:06:00.000-05:00

I have just completed my second lifetime triathlon. Time to think about food:

Sunday: out to eat...sorry, but my legs don't even want me to STAND up in the kitchen tonight. We're thinking of trying out this dive of a restaurant near us that was featured on Man Vs. Food on the Food Network channel. It looks very scary from the outside, but everyone says what it lacks in ambiance it makes up for in flavor. You only live once, right?

Monday: Our 13th anniversary: I will prepare an oh-so-elegant anniversary dinner, which happens to be my husband's favorite and most-requested meal: tacos. Yep, tacos. I have a year of menus with almost no repeats and he asks for tacos. Gotta love him! Be sure to make extra taco meat for Wednesday's feast.

Tuesday: Weeknight Frittata, fresh fruit

Wednesday: Mexi-Stuffed Potatoes

Thursday: Catfish Po'Boys, potato chips, raw veggies (dip optional)
Our favorite veggie in the raw is sugar snap peas, but baby carrots, pepper strips, broccoli or cauliflower would each be a lovely side.

Friday: Pizza Night

Saturday: Roasted Vegetable and Feta Ziti, french bread, salad (optional)

Carb-Load

2010-08-05T21:23:00.000-05:00

Atkins, schmatkins. I'm carb-loading in a big bad way this week, and it makes me happy. I love my carbs! (unfortunately I love them so much I tend to keep them around for a very long time as excess weight)

But this week I have an excuse to give in to my irrational carb cravings. My triathlon is Sunday, which means not only do I get to eat extra carbs, but I also get to taper my training sessions. Aaaah, the blessed taper week!

Sunday: Pioneer Woman's Beans and Cornbread

This is the first time I've included PW in my weekly menus. I got her cookbook from my awesome sister-in-law for Christmas, and I love reading her. Her recipes look really really good (too good...the woman loves her butter and bacon!) and she is hilarious and fun to read, but so far have not fit well into my trying-to-eat healthy menus.

Monday: Red Beans and Rice

Tuesday: Seafood Paella

I've been wanting to try Paella for a long time, but haven't been able to justify the cost of saffron nor been brave enough to try the recipe without it. Well, I finally bit the bullet and bought saffron, (Target, $10). My brother cooks up a mean Paella; I wonder if mine will pale in comparison?

Wednesday: Twice-Baked Spinach Potatoes, honeyed carrots

If you're not interested in keeping this meal vegetarian, feel free to serve the potatoes as a side to a nice grilled chicken breast or some grilled pork tenderloin; I'm serving them as the main dish.

Thursday: Zucchini Fusilli, garlic toast

Friday: Croque Monsieur, potato chips, coleslaw

Fancy name for a simple sandwich, a Croque Monsieur is just like a grilled ham and cheese crossed with savory french toast. Simple to make, filling, healthy...an easy family pleaser.

Saturday: final carb-load before the big day! Linguine with Spicy Shrimp, Garlic Bread, fresh salad

Food as Fuel

2010-08-01T19:51:00.000-05:00

Somewhere after the invention of, perhaps, the sugared donut, people forgot that food is fuel. We need it to provide calories for our bodies to burn for energy, nutrients to help our bodies perform the way they were intended to perform, and keep our systems working properly. Instead, food has become a treat, a reward for the stressful lives we live, a comfort for down times, a vehicle to slow the rumbles. Instead, everything we put in our mouths, somehow, has to be the best thing we've ever eaten. Flavor has outranked content and convenience has become the CEO of our menus.

Before you think, "hello, soapbox!," let me be the first to admit that I love food. Not for its nutritional properties either, I love (LOVE) to eat! I eat the wrong things and I eat too much of everything. But I'm trying. I'm trying to see food as fuel. I'm trying to look at a food before I put it in my mouth and think, "how will this help me?" Beyond the obvious eye roll of satisfaction or curbage of cravings, that is. I'm trying to read labels before I even bring the food home. Especially now, with my triathlon two weeks away, I've got to become more considerate of what I'm asking my body to do, and how my food choices will help it do that.

Here's to a healthy, or at least healthier, week, everyone!

Sunday: Lasagna, spinach salad, whole wheat french bread

My favorite lasagna recipe uses regular (whole wheat) noodles but does not require they be boiled first. I use a combination of ground turkey and extra lean ground beef, and light ricotta. It's a little effort that goes a long way. One recipe feeds our family multiple times.

Lasagna:
12 (1 box) whole wheat lasagna noodles, uncooked

1 jar marinara sauce
1 lb meat (1/2 lb lean ground beef, 1/2 lb ground turkey)

15 oz light ricotta cheese
1.5 cups mozzarella (light if you can find it) cheese
1/4 C. shredded fresh parmesan cheese
2 eggs
1/4 c. chopped fresh parsley, or 2 T. dried parsley
1 t. salt
1/2 t. pepper

.5 cups mozzarella
2 T. parmesan

Brown and drain meat. Combine meat and marinara. Set aside.

Combine ricotta and next 6 ingredients. Set aside.

Coat a 9X13 pan with cooking spray. Spread 1 c. meat sauce in bottom of pan. Arrange 3 uncooked noodles on top of sauce. Top with 1 c. sauce, 1/4 cheese mixture. Repeat layers (noodles, sauce, cheese) until all is used up. Top with remaining mozzarella and parmesan.

Coat one side of aluminum foil with cooking spray, place foil, oil side down, on lasagna. Bake at 350 45 minutes. Remove foil. Bake 15 more minutes. Remove from oven; let stand 15 minutes before serving.

Monday: Shrimp Fried Rice

Tuesday: Double Bean Burritos, tex-mex salad
it's so hard to find side dishes for mexican dishes, other than the obvious refried beans and mexican rice. This Tex Mex Salad is easy and delicious, and provides the perfect balance to burritos.

Wednesday: (Birthday Dinner!) Grilled Rib-Eye Steaks, Baked Sweet Potatoes, Steamed Green Beans

This is my all-time favorite meal. It's simple, but it's delicious, and with the color combination from the black grill marks to the bright oranges and greens, it's absolutely gorgeous on the plate!
I eat my YAMS plain, because they have enough natural sugar for my taste, but my husband and kids enjoy them with a sprinkling of brown sugar. Nothing on the steaks but salt and pepper (or if you must marinade, marinade in light bottled italian or balsamic vinaigrette)

Thursday: Chipotle Salmon Burgers, home fries, Grilled Tomatoes with Basil Vinaigrette

I found the most delicious grape tomatoes at the farmers' market last week! They were huge, almost the size of romas. So tasty that we all enjoyed them plain as a snack...no dip, no nothing. Just pop, mmm, heaven. I will see if the same farmer is there this week, and if so, I'll be grillin' me up some fun.

I omit the mayo on the burgers and they're still good!

For the fries:
Oven to 400. Cut several white potatoes (I use 6 for our family of 4) into french fries or wedges. Toss cut taters with 1/3 cup oil, 1 t. kosher salt and 1 t. black pepper either in a mixing bowl or in a ziploc bag. Arrange coated fries onto a baking sheet, assuring single layered-ness. Bake at 400 for 45-60 min, or until golden brown and cooked through, stirring every 15 minutes to prevent sticking.

Friday: Apple Puffed Pancake, fresh fruit
After my lecture about food as fuel, I'll throw in this oh-so-unhealthy gem. Actually, it's not that bad!

Saturday: Pizza night!
Okay, okay, I promised you healthy:
Pizza Margherita

Last week of JULY? What?

2010-07-23T19:26:00.000-05:00

No one told me July was in fast forward. How did I miss that memo? Can someone please tell me how to live in the moment, and not panic because school is literally just around the corner? Ok, if summer is going to fly by, we're gonna eat well for the ride.

Saturday: Grilled Vidalia Onion and Steak Sandwiches, corn on the cob, watermelon

If this looks familiar, it's because it was posted for last week's menu. We were supposed to have it Friday night, but I had to switch around because I didn't marinate the meat in time! Shame on the dinner diva!

Sunday: Breakfast for dinner: blueberry pancakes, farmers' market peaches, eggs

Monday: OUT. It's time.

Tuesday: Classic Italian Panini with Prosciutto and Mozzarella, carrot fries

Look for carrot fries in your grocer's freezer.

Wednesday: Pan-Grilled Snapper with Orzo Pasta, steamed green beans

Thursday: White Bean and Roasted Chicken Salad, crusty french bread

Friday: "Meaty" Meatless Spaghetti with Fresh Spinach, garlic bread

Saturday: Pizza Night

It's HOT!

2010-07-19T19:22:00.000-05:00

Dear Summer,
I'm sorry if you have not received the attention to which you've become accustomed, and have felt so unnoticed that you have increased the heat to the most unbearable degree, making you impossible to ignore. I'm focused on you now, and promise to be attentive to your needs until you yield yourself to Fall. Please feel free to reduce the temperature to a livable level, perhaps something in the double-digit range, in the meantime. Thank you.
Respectfully yours,
Dinner Diva

Monday: Herb-Rubbed Ribs with Cherry Zinfandel Sauce, corn bread, fruit salad

I find the bright orange stickers, "reduced for quick sale," on the meat packages at Sam's Club simply irresistible. I confess sometimes I wake up early and go to Sam's just to see what meat is marked down. "I cost less!" "Buy me!" "Choose me, I'm a bargain!" Hence, the ribs. They were on sale, and I had leftover sauce in my freezer.

Tuesday: Cuban Black Bean Patties with Pineapple Rice

This one is new for us, and it jumps a bit outside our norm. Still, it looks tasty, and easy, and I love trying new things!

Wednesday: Pan-Grilled Salmon with Red Pepper Salsa, chili-cheese fries

I'm craving the flavors of the southwest, and Wednesdays are Farmers' Market days!

To make the fries:

Cut several (I use 1 1/2 potatoes for each person) white potatoes into french fries (sharp knife or french fry cutter if you have one). Place in large zip top bag with: 3 t. chili powder, 1 t. salt, 1 t. pepper, and 1/3 cup oil. Seal bag, shake to coat potatoes. Arrange in single layer on baking sheet, and bake at 400 for 30-45 min, or until potatoes are tender and lightly browned, stirring half way to unstick them. Sprinkle with shredded sharp cheddar and/or shredded pepper jack cheese as soon as it comes out of the oven; allow cheese to melt, then serve hot.

Thursday: Farfalle with Tomatoes, Onions, and Spinach, Olive Flatbread

This homage-to-summer recipe was found almost smack-dab in the center of the July Cooking Light magazine. The magazine has the recipe for the flatbread, but the website doesn't. So, I'll transcribe it:

Olive Flatbread
Oven to 450. Unroll 1 11oz can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1 1/2 T. olive oil, 1/2 t. crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with 1/3 c. chopped kalamatta olives. Bake at 450 11 min or until browned and done. Top with 2 T. thinly sliced basil.

Friday: Grilled Vidalia Onion and Steak Sandwiches, corn on the cob, fresh watermelon wedges

Just because I'm trying to be more vegetarian doesn't mean I have to give up my steak! Give me corn and watermelon from local growers, homemade whole wheat buns, and this is the night I will look forward to all week!

Saturday: Pizza night

July 12-19: Good Eats Week

2010-07-12T09:23:00.000-05:00

Continuing the pattern of no more than 2 animal protein entrees per week, this week looks like it will be full of flavor without losing the cook to the kitchen for the entire week. Translation: good food without a lot of fuss.

Monday: Deep Dish Pizza
This one is a versatile choice, as it can be as meaty or as meat-free as you like, depending on your toppings choice.

Whole Wheat Deep Dish Pizza Dough
1 1/3 c. water
1/4 c. olive oil
2 1/2 c. all purpose flour
1 c. whole wheat flour
1 1/2 t. salt

2 1/2 t. bread machine yeast

(I've had the best results with warm water when using whole wheat flour, so be sure to warm the water a bit before making this.)

Place all ingredients in the pan of a bread machine or in the bowl of an electric stand mixer: liquids first, yeast last.

If using bread machine, program for dough and press start. If using electric mixer, fit it with a dough hook and turn to 1 or 2. Let it mix for about 10 minutes, stopping to scrape the sides of the bowl if necessary. After ten minutes, spray dough and inside of bowl with cooking spray, turn dough ball over to coat. Cover loosely with plastic wrap or tea towel and place in warm oven. (I turn my oven on for two minutes, then turn it off, then place my bowl with dough in the warm but off oven.) You can also heat two cups of water in microwave for 4 minutes, then place the bowl with the dough next to the hot water in the microwave, and allow to stand. Either location is an effective dough rising environment. Allow to rise 40 minutes to 1 hour, or until almost doubled in bulk.

At this point the directions are the same for either the bread machine or the mixer.

Turn the dough out onto a lightly floured work surface. Flatten into a disc. Cover with a damp towel and let rest on the work surface 30 min or until increased 20 percent in size.

Roll out and shape the dough into a large circle (approximately 4 inches larger in diameter than your pan). Prepare pan (stoneware cake pan and cast iron skillets are my favorite, but a regular cake pan, even foil, will work) by coating with cooking spray. Place your dough into the bottom and up the sides of your pan. Let rest 15 min.

add your toppings, starting with cheese and ending with sauce. Bake at 400 15 min, then lower the temp to 350 and bake an additional 40-45 min. Cover with foil for the last 10 min of baking if cheese is too brown. remove from oven and let rest 10 min before serving.

Tuesday: Singapore Shrimp, Rice, Edamame
This shrimp entree is full of heat; tone it down by omitting the jalepeno, especially if feeding to kids. I love the way this looks on the plate: colorful and inviting and like you've spent all day, yet it takes just minutes!

Singapore Shrimp
1 cup uncooked jasmine rice
1 12 oz package soybeans in the pod
1 lb raw shrimp, peeled and deveined
1 1/2 t. cornstarch
1/8 t. white pepper
1/4 c. fat free reduced sodium chicken broth
1/4 c. ketchup
2 T. lite soy sauce
2 T. rice vinegar
2 T. chili garlic sauce (asian foods section)
2 t. olive oil
6 cloves garlic, minced
1 t. fresh ginger, grated
1 shallot, minced
1 jalepeno, seeded and minced
1/4 c. egg substitute, or 1 egg white

Prepare rice according to package directions; keep warm.

While rice is cooking, prepare soybeans according to package directions.

In medium mixing bowl, combine shrimp, cornstarch, and white pepper; set aside.

In small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar and chili garlic sauce; set aside

Heat oil in a wok or large nonstick skillet over high heat. Add garilc, ginger, shallot, and jalepeno; stir fry 30 sec. Add shrimp mixture to the pan and stir fry for 2 minutes. add chicken broth mixture and stir fry 1 min.

while stirring, slowly pour the egg substitute or egg white into the shrimp mixture. Continue to cook, stirring constantly, for 30 sec.

serves 4.

Wednesday: Grilled Cumin Chicken with Fresh Tomatillo Sauce, Chipotle Rice, Sliced Fresh Tomatoes
This is a new one for us, but it looks fabulous! I can't wait to try it!

Thursday: Quick Roasted Cherry Tomato Sauce with Spaghetti, garlic toast
Farmers' Market, here I come! It's one of the best things about summer.

For the toast:
slice one loaf of french bread in half lengthwise. Spread each cut side thinly with fat free plain yogurt. Dust with garlic powder and place on cookie sheet, cut sides up. Broil 3 minutes, check. Broil longer if desired, or until toasty. (The yogurt is the perfect substitute for butter to make this garlic toast guilt-free. Sounds weird, I know, but it works. Try it.)

Friday: Ginger Beef Salad with Miso Vinaigrette, Soba noodles
There's nothing like a fresh salad entree in the middle of summer! Refreshing!

Saturday: Orange Roughy, brown rice, sauteed zucchini
This simple, flavorful dish is from Eating For Life cookbook, a personal favorite. I make this a lot and never have leftovers. I like it because it is inexpensive, easy, and appreciated at the table.

Orange Roughy
1 cup uncooked brown rice
1/4 c breadcrumbs
1 t. italian seasoning
1/4 c. reduced fat parmesan cheese, grated
1 egg white
4 orange roughy fillets, about 6 oz each
3 t. fresh parsley, chopped, divided
4 small zucchini
1/2 red onion, chopped
1 t. grated lemon peel
1 lemon, halved

Prepare rice according to package directions.

Preheat oven to 400. Lightly coat baking sheet with cooking spray.

In shallow dish, combine breadcrumbs, italian seasoning, and cheese. In small bowl, beat the egg white until slightly foamy.

Lightly brush both sides of each fillet with egg white, then dredge in breadcrumbs to coat. Arrange fillets on baking sheet and sprinkle with 1 T. parsley. Bake until opaque, about 20 minutes.

While the fish is baking, lightly coat a nonstick skillet with cooking spray and place over medium high heat. slice zucchini diagonally. Add zucchini and onion to the skillet, cook 2 minutes. Turn zucchini and cook until tender, about 2 more minutes.

Stir remaining parsley and lemon peel into the cooked rice.

4 servings each.

Sunday: Risotto Primavera
This is another recipe I chose for its use of fresh farmers' market vegetables.

July Kickoff

2010-07-04T08:34:00.001-05:00

Happy Independence Day! I've been thinking for awhile about a new format for our weekly menus. I've been wanting to incorporate more fish and less beef, chicken and pork. I have nothing against those meats, but I do think that our family would do better by consuming more fish and vegetarian options. I'm out of town this week, so i won't get to enjoy THIS menu (my mom has a great one planned though) but I'm looking forward to trying something new when I get back. Here's a stand-in menu for the meantime:

Sunday: Hamburgers, corn on the cob, baked beans....picnic food for the 4th

Monday: Farfalle with Onions, Tomatoes, and Feta

Tuesday: Blackened Yellowtail Snapper with Mango Salsa, Quinoa Salad with Sugar Snap Peas

Sugar Snap Peas are one of the earth's greatest gifts. They are sweet, crunchy, satisfying, and super healthy. I'll grab a ready-to-eat bag from the produce aisle and have the WHOLE bag for an afternoon snack. If I'm really feeling hungry I'll dip them in some yummy hummus. Don't be afraid to try new grains. Quinoa (Keen Wa) is an easy to prepare and readily available option.

Wednesday: Roasted Tomato and Artichoke Flatbread Pizza

Thursday: Chili and Lime Grilled Shrimp with White Beans and Rice

Friday: Grilled Whole Chicken, corn on the cob, baby greens salad

To grill a whole chicken, rinse and dry a whole bird. Sprinkle with kosher salt and fresh ground pepper. Place in a greased foil roasting pan and put into a preheated grill over indirect heat. Cook 15 min per pound (usually an hour or so for a whole chicken). Your bird will come out golden brown and crispy skinned, with tender, juicy meat WITHOUT basting or any other fuss. The perfect summer meal.

Saturday: Pizza Night or Leftovers

Summer's in Full Swing

2010-06-21T21:53:00.000-05:00

I can't stand how fast the world is spinning right now. I'm having fun, but I want things to slow down. Unfortunately, there are no brakes on this ride! Speaking of rides, we had a great time in Orlando, and are going to be home just shy of a week before we hit the road AGAIN for the opposite side of the US. Wisconsin, here we come (with a few stops along the way to see family and friends). In the meantime, my kitchens, indoor and outdoor, miss me, so I'll have to spend some time with them starting Wednesday:

Wednesday: hot dogs and fresh corn on the cob in the fire, raw veggies and dip

Thursday: grilled shrimp and tomatoes over pasta with feta, fresh bread (gonna make this one up: stay tuned for a recipe)

Friday: steak on the grill, baked potatoes, steamed green beans

Saturday (meal swap meal): Stuffed Shells with Smoky marinara, fresh french bread, spinach
salad

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=428921

Sunday: Pizza (birthday party!!!)

Rain, Rain, Go Away!

2010-05-16T09:31:00.000-05:00

I'm so ready for the rain to stop and the earth to dry. Too much of a good thing is still too much. The dogs look like wallowing pigs, and the kids NEED to go play outside! And this Dinner Diva is missing her grill.

Sunday: We never got around to having the chicken salad from last week. So, tonight we're having that! Chicken and Strawberry Salad, buttery baguettes

(Note: take a few minutes today to make the vinaigrette for Tuesday's salad...it needs time to chill.)

Monday: last week's other meal shopped for but never made: grilled steaks, baked sweet potatoes, grilled asparagus

Tuesday: Prosciutto and Smoked Gouda Panini, Hearts of Romaine Salad

Sandwiches and salad sounded good and easy for mid-week. If you need something else, try some oil and vinegar potato chips, home fries, or parmesan crisps on the side.

Wednesday: Potato-Crusted Red Snapper, Corn and Tomato Salad, Pain D'Ail

Don't be intimidated by long-named recipes. Sometimes the easiest recipes take longer to say than to make. Tonight's menu might seem involved, but the hardest part will be the bread (which will take about 10 minutes in a breadmaker). In a pinch, substitute store-bought garlic and herb french bread.

Pain D'Ail

3 cloves garlic
2 T. butter

1 1/4 cup water

3 1/8 cups bread flour
1 T. gluten (omit if you can't find it, but its inclusion yields a nice texture)
1 T. sugar
1 1/2 t. salt

2 1/2 t. bread machine yeast

Peel garlic and press into the butter. Mash together.

Place all ingredients into the pan according to the order in the manufacturer's instructions. Add garlic butter with the liquids. Program for french bread, crust set to medium. Press start.

When baking cycle ends, remove immediately and place it on a cooling rack. Cool to room temp before slicing. (Or if you have an electric knife, you can slice it while still hot..YUM!)

Thursday: Hot Italian Sausage and Tomato Pasta, simple salad, bread

Try using the leftover Pain D'Ail. Slice, spread with plain yogurt or a small amount of butter, and top with freshly grated parmesan or asiago. Toast under the broiler a few minutes or until cheese is melted and slightly browned.

Friday: Farmer's Frittata, fresh fruit

Saturday: Pizza Night

Spring Has Sprung

2010-05-09T09:15:00.000-05:00

Today is Mothers' Day, and so far I've gotten to sleep in (all the way till 8:15- about 3 hours past my usual alarm time!), gotten snuggles from my kids, homemade "pearl" bracelets, and fresh flowers. Not a bad Mothers' Day so far! Now I'm enjoying my coffee (thank you, Keurig) and menu-planning, which is a chore for some, but I actually enjoy pouring over Cooking Light magazines, scouring the internet recipe sites, and leafing through my many cookbooks. I love trying new recipes even more than savoring old favorites. Last week's calzones and beer-battered fish were each new recipes, and we all enjoyed them very much!

Lots of new stuff in store for this week, too!

Sunday: Daniel said he won't allow me to cook today. Sigh. Well, okay then. I guess we're going out!

Monday: Salmon Burgers, fruit salad, green bean fries

Green Bean Fries
1 lb fresh or frozen green beans (if frozen, thaw first)
1 1/2 T. olive oil
1-2 t. kosher salt, less or more to taste
black pepper, to taste, optional

Heat oven to 275. Toss beans, oil, and salt and pepper in a bowl until well coated. Arrange in a single layer on a baking sheet. Bake at 275 for 1 hour or until crisp. they will be shriveled and ugly but somewhat onion-ring-like.

Tuesday: Grilled Pork Tenderloin with Strawberry-Avocado Salsa, cous-cous, steamed edamame

Nothing's easier than a grilled pork tenderloin, and it yields a juicy, flavorful base for the fresh salsa. For easy sides, serve it with commercial cous cous and steam-in-the-bag edamame.

Wednesday: Vegetarian Stuffed Peppers, crusty french bread

Vegetarian Stuffed Peppers

6 bell peppers, any color (look for boxy looking ones as these make the best stuffing peppers)
1 lb soy crumbles (such as Morning Star)
2 T. chopped onion
1 cup cooked brown rice
1 t. salt
1 clove garlic, finely chopped
1 15oz can tomato sauce
3/4 cup shredded mozzarella

Cut peppers in half through stems, leaving stems in tact. Remove membranes and seeds, and rinse. Cook peppers in boiling water 5 minutes. Drain.

Cook soy crumbles and onion in nonstick skillet 8-10 minutes or until onion is tender. Stir in rice, salt, garlic, and 1 cup tomato sauce. Cook until hot.

Heat oven to 350.

Stuff peppers with soy mixture. arrange open side up in baking dish. Pour remaining tomato sauce over peppers.

cover and bake 45 minutes. Uncover and bake 15 min. Sprinkle with cheese, and serve.

(For variation, add 2 t. italian seasoning when you add the tomato sauce, or substitute commercial bottled marinara for the tomato sauce.)

Thursday: Chicken and Strawberry Salad, Buttery Baguette Slices

This one starts with a rotisserie chicken--easy! I don't have cashews, so I'll probably substitute almonds or sugary pecans. For the side dish, use the leftover french bread from Wednesday and slice. Layer flat on a baking sheet and broil 1.5 minutes. Turn over, lightly butter, and broil 1.5 min longer.

Friday: grilled steaks, baked sweet potatoes, grilled asparagus

I can never get enough steak, and thanks to a very generous neighbor, I have an abundance of my favorite meat in my freezer. (But not for long!)

Saturday: Pizza night

MAY?!?

2010-05-03T08:38:00.000-05:00

Each year on May first, I think MAY? As in, MAY we please have April back because I'm not ready for MAY!

Sunday: grilled steaks, steamed broccoli, baked potatoes

Nothing fancy here, just your good ole' meat-n-potatoes!

Monday: Grilled Salmon, fresh salad, homemade bread

For the salmon, I sprinkle it generously with lemon pepper seasoning (actually my favorite is the Citrus-Basil rub from Pampered Chef), and place it in a greased fish basket. Grill over med heat about 8 minutes, or until opaque and flakes easily.

Tuesday: Cavatappi with Spinach, Beans , and Asiago

This is by request from my 6 year old. Why not? It's easy, it's cheap, and it's healthy! It's a one dish wonder (all food groups met with one entree') so I don't serve any sides with it. Crusty french bread or garlic breadsticks would be good with it though, or maybe fresh sliced tomatoes if you can find ripe ones.

Wednesday: Jambalaya, fruit salad

This is an easy dish, and I make it with either pasta (orzo or penne, macaroni would work in a pinch also) or rice interchangeably. Since it's pasta on Tuesday, I might go with rice!

Thursday: Grilled Chicken breasts, sautee'd zucchini and yellow squash medley, baked sweet potatoes

For a variation on an old standby, try making a tangy glaze for the chicken:

3 Tablespoons fruit preserves (apricot or raspberry are my favorites, but cherry, blackberry, or even marmalade would work too)
2 T. red wine vinegar
1 1/2 T. olive oil
1 garlic clove, minced

Combine above ingredients and use the mixture to baste chicken frequently while it is on the grill.

Friday: beer-battered fish, corn bread, raw veggie tray

My dad gave me some fresh caught fish, and I'm inspired to have a Friday Fish Fry (without the frying of course).

My favorite cornbread recipe is from the Quaker White Corn Meal box:

Easy Corn Bread
1 1/4 c. flour
3/4 c. cornmeal
1/4 cup sugar
2 t. baking powder
1/2 t. salt (optional, I omit it)
1 c. skim milk
1/4 c. vegetable oil
1 egg, beaten (or 2 egg whites, beaten)

Heat oven to 400. Grease 8 or 9 inch pan. (I use a 10 inch cast iron skillet.)

Combine dry ingredients. Stir in milk, oil, and egg, mixing just iuntil dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

My husband likes this with maple syrup, my kids like it with honey.

Saturday: Grilled Pepper, Onion, and Sausage Calzones, spinach salad

I thought I'd try making these for our neighborhood meal swap. To freeze, follow the steps until the baking. Bake at 500 for just half the time, then cool, wrap tightly, and freeze. When ready to reheat, thaw completely, unwrap (let them thaw wrapped to avoid condensation on the dough), and finish baking at 500 for the other half the time.

Busy, Busy, Busy!

2010-04-26T09:01:00.000-05:00

I've got a lot going on this week in the kitchen! Two cakes and a baby shower means that firstly my grocery money is going to some specific ingredients and secondly my cooking time and energy will be not be as available for meals. So, I'm going to try to keep it simple and stick to what I already have.

Monday: Grilled Chicken Breasts with slow roasted tomatoes, asiago, and fresh basil, steamed broccoli, steamed brown rice

(For the chicken, roast the tomatoes in the afternoon, then after you grill the chicken, drop some tomatoes on each breast, sprinkle heavily with grated asiago...broil them a few minutes so the cheese melts and the tomatoes warm up, then toss some tiny ribbons of fresh basil on top and serve.)

Here's a simple way to make pretty basil ribbons: http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx

Tuesday: pancakes, fresh fruit

Wednesday: Frozen meal swap meal

Thursday: out

Friday: grilled steak, baked potatoes, steamed edamame

Saturday: pizza

It's gonna be a good eating week!

2010-04-17T18:16:00.000-05:00

With the change in the weather comes a change in my cravings. I find myself drooling over salads and lighter fare, and shelving the soup and casserole recipes of winter. Let this week's menu entice you to dust off that patio furniture, refill the gas tank in the grill, and dine al fresco!

Sunday: hamburgers with homemade buns, marinated tomato salad (see last week's post for recipe), fruit salad, and roasted potato wedges

Monday: OUT to eat

Tuesday: Carne Asada wraps, spanish rice (such as lipton) make extra meat and peppers for a later meal

Wednesday: Shrimp Risotto with Arugula and Toasted Garlic, crusty french bread

Thursday: Carne Asada Nachos

Leftover meat and veggies from Carne Asada Wraps
1/2 bag tortilla chips
1 can black beans, rinsed and drained
2 cups preshredded cheddar or mexican blend cheese
1 med. tomato, diced
1 bag Shreds
1 c. sour cream
1 small can sliced black olives
jalepenos, optional

Heat leftover meat and veggies in microwave for about a minute. Arrange tortilla chips in a single layer on a baking sheet. Top with cooked, leftover Carne Asada meat and vegetables. Top with cheddar or mexican-blend cheese. Sprinkle black beans over cheese. Bake at 350 for 15 minutes or until meat is hot and cheese is melted.

Top heated nachos with shredded lettuce and diced tomatoes. Dot with sour cream. Sprinkle olives over the top. Serve outside, if desired.

Friday: Oriental Chicken Salad

1 lb chicken, grilled and cut into bite sized pieces
1 bag coleslaw mix
4 green onions, chopped
2/3 C. Newman's Own Light Sesame Ginger Salad Dressing
1 large can mandarin oranges, drained
1 C. crisp chow mein noodles

In a large bowl, combine chicken, coleslaw mix and green onions. Drizzle dressing over salad mix and toss to coat. Divide chicken salad onto 4 plates, top with oranges and noodles.

Saturday: Pizza Night! Grilled Pizza, spring salad, grilled garlic bread:

Cooking pizza on the grill is easy and delicious. It's one of our favorite outdoor meals.

First, decide what kind of pizza you like. My personal grilled favorite is pepperoni, roasted red bell peppers, and asiago. Next, prepare the dough. I've never tried this with refrigerated pizza dough, like Pillsbury, but I'm sure it would work. Another convenience dough that would work is frozen bread dough, thawed. I prefer homemade because it's easy and tasty, and I can control the consistency to my liking. I can also alter the flavor if I want an herbed dough or garlic dough or something along those lines.

Homemade dough:

Pizza Dough

1 1/3 c water (tepid)
1/4 c. olive oil

3 1/2 cups flour
1 T sugar
1 1/2 t salt

2 t SAF yeast or 2 1/2 t. bread machine yeast

Place all ingredients in mixer bowl, liquids first, yeast last. Mix with dough hook on 1 or 2 for 10 minutes or until dough ball is tacky to touch but doesn't stick to the sides of the bowl. Spray dough ball and inside of bowl with cooking spray, turn to coat all sides of dough. Cover loosely with plastic wrap, and place in warm, draft free place to rise 40 min.

freeze dough ball, or shape dough and make pizza.

makes 2 thin 12", 1 14" deep dish

Once the dough is ready, or while it is on the last 10 minutes of its second rise, preheat the grill on high. Prepare your pizza ingredients and tools on a tray:

1/2 cup olive oil and a pastry brush
1 jar pasta sauce, or 2 cups homemade (I prefer pasta sauce to pizza sauce as it has more flavor), large spoon
1 C. roasted red peppers
1/2 c. pepperoni
2 cups (or more or less depending on your preference) mozzarella cheese
1/2 cup shredded asiago (or parmesan)
Pizza Peel (not required but it sure makes the process easier)

I prefer to roll out my dough inside, then bring it out, but you can roll it out outside too, on a cookie sheet.

Reduce grill heat to med-high. Brush one side of a pizza round with olive oil. Carefully place the dough, oil-side down, directly on the hot rack, avoiding known hotspots. Close the grill for 3-5 minutes. If you don't know your grill, you will want to peek at the dough often to make sure no spots are charring. A little black is good, but you don't want to eat coal. When the dough is brown, brush the top with olive oil. Using your pizza peel, flip your pizza. While the bottom side is cooking, arrange your toppings, sauce first, then mozzarella, meat and veggies, and finally asiago. Close the grill another 3-5 minutes or until cheese is melted. Using your peel, remove from grill. Let stand 5 minutes, then cut and serve. I usually have to do two pizzas, so I cook them one at a time.

If you're making grilled garlic bread too, thickly slice a loaf of fresh french bread, homemade or otherwise. Butter each side, lightly, and sprinkle with garlic powder and dried italian herbs, if desired. Place on top rack of grill while pizza is cooking. Check frequently, when bottom is browned, turn over. When both sides are browned, remove from heat and keep warm.

Where Have I Been?

2010-04-13T15:38:00.000-05:00

A long hiatus from Dinner Diva! We have been eating, I promise, and I've even been planning and cooking. I just haven't been blogging. Speaking of eating, I have 47 pounds of Easter Candy to give away before I turn it into 97 pounds of excess Diva. Any takers?

Sunday: Grilled Steaks, Marinated Tomato Salad, Roasted Potato Wedges, and Chocolate-Covered Strawberries

Marinated Tomato Salad:

3 Cups tomatoes (yellow and red cherry work best)
1/2 cup diced red onion
1 english cucumber, diced

1 C. Olive Oil Vinaigrette (any brand)

3 T. feta cheese

Mix tomatoes, onions, and cucumber with the vinaigrette. Marinade several hours in refrigerator. When ready to serve, transfer to a serving dish and sprinkle with feta cheese.

Monday: Sweet Orange Salmon, Garlic-Roasted Asparagus, Brown Rice Pilaf

Tuesday: Flank Steak and Asparagus Stir Fry, rice

Wednesday: leftovers or frozen entree from meal swap

Thursday: Chicken Nuggets, Steamed Corn

Friday: Spaghetti, bread, salad

Saturday: Pizza Night

Back In The Saddle Again...

2010-03-20T18:11:00.000-05:00

I've been given the green light to use my left hand again, but only a little and only if it's comfortable, which not much is. So with the (limited) use of my left hand, and the opening of the farmers' market, I fully intend to reclaim my kitchen and prepare most of this week's meals myself. I've been absolutely spoiled by my neighbors and friends, and by my doting husband, who tries really hard but doesn't know where anything goes, and while I'm extremely grateful, I'm ready to take care of my family again!

Monday: Beef and Barley Soup, Whole Wheat Crackers

Did I mention that it snowed here this weekend? Well, that put me in the mood for soup, and since I haven't made this one yet this winter, it sounded really good. It's a breeze to throw together, and tastes great. Don't tell anyone that it's healthy; they'll never know!

Beef and Barley Soup

1T. olive oil
1.5 lbs sirloin steak, cut into 1 inch cubes

4 C beef broth
1 C water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. ground black pepper
2 cloves garlic, minced
1/2 c. pearl barley
1 bay leaf
10 oz frozen green beans
1 can diced tomatoes
10 oz frozen peas

In large pot, warm the olive oil. Add beef cubes, and cook about 8 min, or until browned on all sides.

Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Reduce heat to low, and simmer for 45 minutes.

Stir in green beans, tomatoes, and peas. Simmer, covered, until meat and veg are tender, about 15 more minutes. Remove bay leaf.

6 servings of 2 cups each. From Eating For Life

Tuesday: Shrimp Stir Fry, Rice, Egg Rolls

Wednesday: Pasta Primavera, Crusty French Bread

At physical therapy this week, I was browsing a Family Circle magazine. Regular readers know I don't venture much beyond Cooking Light, but in FC, there was this fabulous-looking recipe for Pasta Primavera that I just have to make! I think I can, I think I can....

Thursday: Leftovers

Friday (vegetarian): Black Bean Burgers with Mango Salsa

No I can't chop. Yes I can use a food processor!

Saturday: Pizza Night

Sunday (vegetarian): South of The Border Hashbrown Bake, fresh fruit salad

Breakfast for dinner? ALWAYS good!

Dinner Diva Menu Week of 3/15

2010-03-15T17:20:00.000-05:00

My new Cooking Light magazine came today. As I eagerly turned the pages, my mouth began to water as the pictures of fabulous food fanned by. I asked the editors nicely, but there was no listing of "meals you can make one-handed" in the table of contents. Oh well, maybe next month...I'm afraid I'll still need it. As far as two handed meals go, this week's are gonna wow you!

Monday: Spinach-Stuffed Chicken Breasts, Spring Salad, Oven Fries

Simple but different than the every day. If you don't have a knife in your kitchen that you are actually afraid of because it's so sharp, get one. Then use it to pocket chicken breasts. (I love my Wusthof!)

For the oven fries, select 1 to 1 1/2 med sized baking potatoes per person. Wedge each into 8-12 wedges, then toss with about 1/3 cup vegetable oil and 2-4 t. salt (kosher if you have it) in a large ziptop bag. (Optionally add 1 t. black pepper to the bag.) Roast at 400 for 45-60 min, or beginning to brown, and soft when stuck with a fork.

Tuesday: Whole Wheat Spaghetti with Sausage and Peppers, Spring Salad, Fresh Italian Bread

Budget Tip: buy a larger tub of fresh salad and serve it twice or more in one week. Organic is better for a lot of reasons, but the lesser-known bonus is that it stays fresh longer.

Wednesday: Steak and Grilled Vegetable Panini, Sautee'd Zucchini, raw carrots

I like to leave a plate of carrots and sliced peppers out on the counter while I cook. It gives me something to munch, and keeps the munchkins at bay too. Kids won't eat raw veggies? A bowl of grapes works too.

Thursday: Sweet Orange Salmon, Steamed Edamame, Wheat Pilaf (such as Near East)

This is my favorite salmon recipe. I serve it often because it is a quickie to prepare and I never have leftovers. It's one of the ones I know I won't have to encourage the kids to eat; they'll devour it. serve with fresh orange wedges to complete the color palate of the meal. Gorgeous!

Friday: Tacos

Saturday: Pizza

Sunday: Grilled Pork tenderloin, Quick Skillet Asparagus, Buttery Red Potatoes with Parsley

I love the flavor of an unmarinated pork tenderloin on the grill. A dusting of salt and pepper, and the grill does the rest.

Quick Skillet Asparagus
4 t olive oil
1 lb med asparagus spears, trimmed
1/2 t. lemon rind
1 t. lemon juice
1/4 t. salt

Heat large skillet over med-high heat. Add oil, swirl to coat. Add asparagus; cook 3 min. or until crisp tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.

Buttery Red Potatoes with Parsley
1-2 lb baby red potatoes or small red potatoes, washed
3 T butter
1 T dried parsley

Boil potatoes until done, about 20 minutes. Drain and toss with butter and parsley until butter is melted and potatoes are well-coated with both butter and parsley.

Dinner Diva Menu Week of 3/11

2010-03-11T11:34:00.000-06:00

Okay, okay. I promised you a menu, and here it is, albeit late. I have no excuse, because all I do is sit with my left arm elevated and on ice, and my right hand typing just as fast as it can peck out the words. Thankfully, our homeschool curriculum and lesson plans are online, too, and I'm fairly adept at barking orders (aka "teaching") from my perch on the chair. I wish I could join you in the kitchen this week as you make these fabulous meals night by night. But, alas, there's only so much I can do one-handed, not much of which is very useful.

Thursday: Red Beans and Rice I made this one up because it contains foods on the "bone healing foods" list, and, once I figured out how to open cans with one hand, it was very easy to make!

2 cups cooked brown rice
1 T olive oil
1 each red bell pepper and green bell pepper, seeded and cut into 1 inch pieces
1 small onion, diced
2 cloves garlic, minced
2 cans red kidney beans
1 can stewed tomatoes, undrained
1 T cajun seasoning, or to taste

Heat oil in nonstick pan over med heat. add peppers, garlic, and onion; saute until peppers are tender-crisp. Add beans, tomatoes and seasoning. Simmer 10 min or until some of the liquid has evaporated. Stir in rice; serve hot.

Friday: Grilled Chicken breasts, Rice-a-Roni, Steamed Edamame

Try marinating the chicken in commercial bottled LIGHT salad dressing several hours before grilling.

Saturday: Pizza night

Sunday: Shrimp-Fried Rice

Recipe

Dinner Diva Menu Week of 2/28

2010-02-27T21:02:00.000-06:00

Well, I'm back from my ski trip and I've got some news. I've become a statistic! I'm an injured ski tourist! Sadly, the shattered wrist I've suffered and have since had to have repaired with a metal plate and no fewer than ten screws was not a result of some harrowing, ultra-dangerous, death-defying stunt on an evil-sounding slope called something like Skid Row, but a rather less adventurous endeavor: ice skating. On skin-tone rental skates no less. Talk about losing cool points! But have faith, my hungry blog readers. I will claw my way through the haze of 4 syllable long pain killers to scour my cookbooks. I can't cook, but I will fight the urge to pass out, mouth agape and leaking drool and instead will collect mouth-watering recipes and compile a creative, healthy, easy-to-fix menu for you. I won't let you down. Maybe I can earn cool points back as the one-armed blogger.

Sunday: Steak, shrimp, baked sweet potatoes, steamed broccoli (sounds great...can someone cut my steak for me?)

Monday: Poppyseed Chicken Casserole, salad, french bread

1 box spaghetti or angel hair noodles
4 chicken breasts w/bones
2 can cream of chicken soup (low fat)
16 oz sour cream (low fat)
1 stick butter or marg
1 stack Ritz crackers
Poppyseeds

Prepare pasta according to package directions. Drain and rinse.

While pasta is cooking, cook chicken (broil, boil, bake) and debone. (Alternatively, buy a whole rotisserie chicken at the grocery and debone)

Combine soup, sour cream and a generous amount of poppy seeds.

Melt butter in pan and crumble crackers and add to pan and brown. (Crumble crackers while still in sleeve to prevent a big mess) Add poppy seeds when crackers are brown.

Spray casserole dish with Pam. Mix noodles, chicken and sauce until well combined. Put crackers on top. Sprinkle a few more poppy seeds if desired.

Bake 30 to 40 minutes @ 350 degrees.

Tuesday: Something new! Cuban black Bean Patties with pineapple rice

Recipe

Wednesday: White Bean Soup with peppers and bacon

recipe

Thursday: pancakes, bacon, fresh fruit

no recipe needed for this one!

try throwing in some mashed banana and choc cips in the pancake batter

Friday: simple fish dinner

tilapia, lightly breaded and baked
spinach salad
brown rice pilaf

Saturday: pizza night!

Dinner Diva Menu Week of 2/7 and 2/14

2010-02-08T15:18:00.000-06:00

Well, this week and next I'm going to be blissfully absent from my own kitchen. Not that I mind cooking, you know I don't, but it is very nice to take a break from it now and then. And it's especially nice to be taking a break from cleaning it, which I really do mind doing. But, I'm happy to prepare a menu for my faithful readers (thank you!) And, if there's anyone close by who wants to trade cooking for cleaning...well, you know where to find me. ~D.D.

Monday: Stuffed Pork Chops, steamed broccoli, crusty french bread

Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice

Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.

Tuesday: Raspberry-Balsamic Glazed Chicken, Wheat Cous Cous (commercial, such as Near East), Spring Salad

Raspberry-Balsamic Glazed Chicken

Wednesday: Taco Soup, corn bread (Thanks to Joanna, one of the meal swappers, for this recipe!)

Taco Soup

1 lb. lean ground beef

1 onion, finely chopped

1 package taco seasoning

1 can whole kernel corn, drained

1 can ranch style or black beans, drained and rinsed

1 can Rotel

2 cans diced tomatoes, undrained

1 can tomato sauce

1 can hominy

Brown hamburger and diced onion together. Drain. Add all other ingredients and simmer.

Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus

Tilapia

Friday:Broccoli and Double-Cheese Calzones, salad

Calzones

Saturday: PIZZA NIGHT (of course!)

Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad

Linguine

One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!

Monday: Hearty Beef and Potato Stew, Commercial dinner rolls

Stew

Tuesday: Kung Pao Chicken, Rice, commercial dumplings

Kung Pao Chicken

Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)

Salad

Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)

Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad

Steak

Saturday: Pizza Night!

Dinner Diva Menu Week of 1/31

2010-01-31T09:12:00.000-06:00

Happy February! I've got son's 6th birthday party behind me (sigh of relief), and this week I'm focusing on good food to feed my Father-In-Law, who is here staying with us for a couple of weeks. He lives alone and cooks accordingly, so I want to fill him up on some good old fashioned meals (as much as I like to be creative, I think he'd appreciate down-home familiar cooking more.) Add to that our monthly meal swap, and cooking frozen meals ahead for our trip to Colorado, and my kitchen will be a busy place this week! Please check back often, as I intend to post frequently this week.

Sunday: Pork Chops with Sauerkraut, steamed green beans, bisquick biscuits
We all love this recipe. It goes together quickly, and bakes up tender and flavorful. The fact that it is a "diet" recipe from the Curves handbook is easily forgotten from the first bite.

Pork Chops and Sauerkraut

Monday: Beef and Asparagus Stir Fry, rice, commercial egg rolls
While I've posted this one before, it's worth a repeat or two. I intend to add in mushrooms and shelled edamame for extra oomph.

Stir Fry

Tuesday: Perfect Fried Chicken, Home Fries, steamed vegetable medley (commercial; try steam-in-the-bag)
Okay I know what you're thinking. Fried Chicken? Dinner Diva? Really? And, no, this isn't a fat-cutting, calorie-shaving substitute for the real thing. This is the honest-to-goodness, blow your diet into oblivion, indulgent, finger-lickin' stuff. And it's okay for a healthy family to eat it once in awhile!

Perfect Fried Chicken

Home Fries
(this would be where I shave some calories, because I actually like these better than deep fried)

Use 1 1/2 white potatoes per person eating; slice them into french fry shapes (I use a french fry cutter, but it's also very easy to make thick julienne cuts with a decent sharp knife. Alternatively, cut each potato lengthwise into 12 wedges.)

Toss cut potatoes with 1/3 cup vegetable oil, 1 1/2 t. salt and 3/4 t. pepper in large ziptop bag until well coated. Spread in single layer on jelly roll pan. Bake at 400 15 min. Stir. Continue to bake 30-45 more minutes, or until fries are tender inside and browned outside, stirring every 15 minutes.

Wednesday: Fettucine Alfredo with Bacon, Parmesan breadsticks, Caesar Salad
This was on the myrecipes.com homepage today as the Dinner Tonight suggestion. Looked too good not to include in my week.

Fettucine

Breadsticks

Thursday: Beef Pot Roast, Crusty dinner rolls (I like the bake and serve from Earth Grains when I don't bake my own)
This is by request from my husband, and it seems like the perfect time in the year for it.

Beef Pot Roast

Friday: Gosh I'm tired just researching these recipes! Imagine how I'll feel after cooking every single day this week! I think this might be a good day for leftovers or a restaurant. (Not that I won't be cooking---I'll be making meal swap recipes this weekend. See later post for recipe.)

Saturday: another day off: frozen pizza it is!

Dinner Diva Menu Week of 1/24

2010-01-21T08:22:00.000-06:00

The last week of January! Sometimes I feel like I am slingshotted from November to February, like in the movie Armageddon when they're slingshotted around the moon and all they can do is hang on for the ride. February promises to be no less of a wild ride, and no doubt March will have its share of excitement. Maybe it's just my whole life that's a slingshot. Best to just hang on and enjoy myself I suspect.

Sunday: Chicken and Vegetable Noodle Soup

This is an adaptation from the recipe found in the P90X nutrition guide. My whole family loves it and it is a healthy and satisfying soup.

Monday: Meal Swap Meal (I've got some frozen casseroles waiting to be baked!)

Tuesday: breakfast for dinner: whole wheat banana chocolate chip pancakes, fresh fruit

This is a recipe I came up with to use some fresh milled flour I got from a friend. My kids beg for these, and they don't even require syrup--just dip in unsweetened applesauce! For information on whole wheat flour (the real stuff not the processed stuff) and how it is a fabulous nutrition booster, and how to use it, please see the website: www.breadbeckers.com

1 C. fresh milled whole wheat flour
1 C. organic milk
1 egg
1 t. each baking soda and baking powder
2 overripe bananas
1/4 cup protein powder

Mix all ingredients, and cook as you would any pancakes. Before flipping, sprinkle with dark chocolate chips or blueberries. Then flip and cook 30-45 sec.

Serve warm with applesauce or yogurt.

Wednesday: Spaghetti with Meatballs, fresh romaine salad, crusty french bread or garlic bread

Lady and The Tramp Spaghetti with Meatballs

Thursday: My son's 6th birthday. He requested Cavatappi with Spinach and Asiago as his birthday meal:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380

Friday: Classic Roast Chicken with Gravy, mashed potatoes

Classic Roast Chicken with Gravy

Saturday: Son's birthday party day, dinner will be served at the bowling alley. (Yuk, but ok.)

Dinner Diva Menu Week of 1/17

2010-01-15T11:16:00.000-06:00

Well 2010 is flying by. Guess it makes sense that it wouldn't be any different than 2009 or any previous year. Dishes in green are vegetarian.

Sunday: Grilled Steaks, Roasted Asparagus with Parmesan, Herbed Basmati Rice

I love grilled steak. Easily my favorite entree. While I normally make it with steamed green beans and baked sweet potatoes, the asparagus looked yummy and I'm trying the rice for the first time. I'm trying to branch out into new flavors.

Herbed Basmati Rice

Roasted Asparagus with Parmesan
1 lb fresh asparagus
2 T. olive oil
sea salt, freshly ground pepper
grated parmesan cheese

heat oven to 450. Trim asparagus, snapping off tough ends. Drizzle 1 T. olive oil over the center of a rimmed baking sheet; spread asparagus evenly in the pan, in a single layer. Drizzle with remaining olive oil; sprinkle with salt and pepper, to taste. Roast 5-8 minutes, to desired doneness. Transfer asparagus to serving dish. Sprinkle with parmesan cheese; serve immediately. 4 servings

Monday: Shrimp and Artichokes over Parmesan Grits, French Bread, Spinach Salad

This one is old by Cooking Light standards (1998) but new to us. Again, trying to break out of my comfort zone a little and try some things never before tried.

Shrimp and Artichokes over Parmesan Grits

Tuesday: Breakfast for Dinner: Pumpkin Waffles, fresh fruit, turkey bacon

Tuesdays and Thursdays are the nights I take it easy and make something firstly easy to make and secondly something I know I won't have to convince my kids to eat. They're pretty open to new foods most of the time (they kind of don't have a choice because I make new things all the time) but there are days I just want to know it will be easy.

Wednesday: Chicken Pot Pie

I'm eager to find a homemade chicken pot pie recipe that I like that is also lower in fat than a traditional pot pie. So far, I haven't found one, but I'll keep looking. I'm also largely unwilling to make the crust from scratch, and commercial substitutions hurt the overall fat content. This one is from Cooking Light, so it has potential already. I'm going to try baking and serving these in my new Au Gratin dishes.

Chicken Pot Pie

Thursday: Another easy day: LEFTOVERS!

Friday: Pasta Jambalaya, fresh fruit salad

Been craving Jambalaya (I always want to spell it Jumbalaya, because it's such a marvelous jumble of flavors), and the fresh fruit will be a nice contrast.

Original recipe calls for Penne pasta, but I like to make this with Orzo.

Pasta Jambalaya
2 quarts water
2 cups uncooked orzo pasta
cooking spray
1/2 cup diced onion
1/2 cup diced red bell pepper
1 garlic clove, minced
1 t. cajun seasoning
1 15 oz can black beans, rinsed and drained
1 10 oz can diced tomatoes and green chiles, undrained
3 oz smoked turkey sausage, halved lenthwise and thinly sliced
1/2 C. preshredded mex. blend cheese (reduced fat if you can find it)

Bring water to a boil. Add pasta; cook 5-7 min or until al dente. Drain and keep warm.

Heat large nonstick skillet coated with cooking spray over med-high heat. Add onion, bell pepper, and garlic; saute 5 min. Add cajun seasoning; saute' 1 min. Stir in beans, tomatoes, and sausage; bring to a boil. Reduce heat, simmer 10 min or until thickened. combine bean mixture and pasta in a large bowl, top with cheese. serve immediately. 8 1Cup servings

Saturday: pizza, games, movies...it's our family night

Dinner Diva Menu Week of 1/11

2010-01-06T21:17:00.000-06:00

Sunday: Gouda-Stuffed Chicken with Apples, crusty french bread, spinach salad

Gouda-Stuffed Chicken with Apples
4 (4 oz) skinless boneless chicken breasts
3 oz smoked gouda, sliced thinly
2 T. flour
2 t. oil
1 cup chicken broth
1 c. apple cider
1 garlic clove, minced
1 T. honey
2 granny smith apples, peeled and cut into 12 wedges

Cut a horizontal slit in each chicken breast to form a pocket. Divide cheese evenly among pockets. Dredge chicken in flour.

Heat oil in large nonstick skillet over med-high heat. Add chicken; cook 7 min on each side or until done; remove from pan, keep warm

Add broth, cider, and garlic to pan; bring to a boil. Add honey and apples; cook 10 min or until apples are tender, stirring occasionally.

Spoon apples and sauce over chicken. Yeild: 4 servings

Monday (Vegetarian): Cavatappi With Spinach, Beans and Asiago Cheese, Commercial garlic bread or garlic cheese bread

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380

Tuesday: grilled tilapia, wheat pilaf (commercial, such as Near East), steamed broccoli

Wednesday: White Chicken Chili, Saltines, fruit salad

Ingredients:
1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp. olive oil
1 Jalapeno pepper, minced
4 ounce can chopped green chiles, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups chicken broth
2/3 cup cooked white kidney beans, rinsed and drained
8 ounces cooked chicken breast, cubed (about 2 cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions:
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeño, chiles, cumin, oregano, cayenne pepper, and salt, and saute another minute. Stir in chicken broth, beans, and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve.

Thursday: Chili-Stuffed Baked Potatoes

Use the leftover white chili from Wednesday, and ladle over pre-baked potatoes. Top with cilantro and shredded cheddar

Friday: Leftovers or Out to eat (we are going on an actual date!)

Saturday: Pizza night

Dinner Diva Menu Week of 1/3

2009-12-29T07:02:00.001-06:00

Happy New Year!

Sunday: (Vegetarian) Mexian Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949713

Monday: Chicken Fried Rice
2 T. olive oil, divided
6 oz boneless skinless chicken breast, cut into 1 inch pieces
3 T. soy sauce, divided
4 eggs, lightly beaten
1 T. dark sesame oil
1/4 cup thinly sliced green onions
1 garlic clove, minced
2 C. cooked rice
1 1/2 cups matchstick carrots
1 1/2 cups sugar snap peapods or snow peas
1 T. sesame seeds

Heat two teaspoons oil. Add chicken; cook 5 min or until done. Combine chicken and 1 T. soy sauce in a small bowl; set aside.

Wipe pan with paper towel. Add 1 t. oil and heat until hot; add eggs and stir fry 2 minutes or until scrambled, stirring constantly. Remove eggs from pan; set aside.

Wipe pan with paper towel. Add 1 T. oil and 1 T. sesame oil. Add green onions and garlic; cook 20 sec. Add rice, carrots, and peas. Stir fry 1 min. Add chicken, eggs, remaining 2 T. soy sauce, and sesame seeds. Cook 5 minutes, stirring every 30 sec.

Tuesday: Leftovers

Wednesday: grilled cheese, canned soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949704

Thursday: (Vegetarian) breakfast for dinner: cheese omelettes, fresh fruit

Friday: Tuna Noodle Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949756

Saturday: Pizza and games night

Christmas Eve

2009-12-14T17:34:00.000-06:00

I changed my mind. For Christmas Eve, I've decided to try a crab-stuffed flank steak, grilled marinated tomatoes, potato-stuffed bell peppers, roasted asparagus, and garlic bread. I'm hosting a party for 10, so hopefully this will be enough food!

For the steak:
butterfly a flank steak and flatten with a meat pounder.

Stuff with this crab mixture:
1 lb fresh lump crab meat, shell pieces removed (or, to save time and money, use artificial crab in the flake or lump shape--I've used this before, many times, and it still tastes awesome!)
1 1/3 c. soft breadcrumbs
1/3 c. minced green onions
1/3 c. fresh parsley, chopped
2 T. lemon juice
1 T. 2% milk
1 t. hot sauce
1/2 t. salt
1/4 t. pepper

This link may help if you're not sure how to stuff a flank steak:
http://www.cuisineathome.com/main/videos/50-butterflyingFlankSteak.php

Stuff with crab and roll up, tie with kitchen string and bake at 375 for 40 min, or longer if you like your steak more well done.

Dinner Diva Menu Week of 12/13

2009-12-12T21:24:00.000-06:00

Sunday: Out

Monday: grilled steaks, steamed broccoli, baked sweet potatoes

Tuesday: cereal for dinner!!!!!

Wednesday: pork chops and sauerkraut

Ingredients
4 pork chops, approximately 4 ounces each
salt and pepper
2 Tbsp. olive oil
14 ounces sauerkraut, fresh or canned
1/4 onion, thinly sliced
1/2 small apple, peeled, cored, and chopped
1 teaspoon dried parsley flakes
1/4 teaspoon celery seed
1/4 cup beer
Directions
Sprinkle pork chops with salt and pepper, to taste. Heat olive oil in a skillet and brown pork chops on both sides. Set aside. Rinse and drain sauerkraut, pressing excess liquid out. Mix sauerkraut, onion, apple, parsley flakes, and celery seed. Put pork chops in a baking dish, then cover with sauerkraut. Pour beer and drippings from skillet over. Cover tightly and bake at 350 degrees for 90 minutes.

Thursday: hot dogs, edamame for the kids, and for me:

Spicy Chinese Noodles (for one)
3 oz pasta
3 T. peanut butter
2 T. soy sauce
2 T. rice vinegar
1 1/2 t. honey
dash cayenne
2 T. scallions, finely chopped

Cook pasta; drain. While pasta is cooking, combine in a small saucepan the peanut butter, soy suace, vinegar, honey, and cayenne

Mix together the pasta and the peanut butter sauce. if pasta is too dry, add a little fat-free chicken broth to think the sauce.. Garnish with the scallions.

Friday: herbed chicken and orzo

http://www.bhg.com/recipe/chicken/herbed-chicken-and-orzo/

Saturday: Pizza

Christmas Week Menu

2009-12-06T23:50:00.001-06:00

Sunday, December 20: Taco Soup

http://www.foodnetwork.com/recipes/emeril-live/tex-mex-chicken-taco-soup-recipe/index.html

Monday, December 21: grilled pork chops, steamed broccoli, pillsbury biscuits

Tuesday, December 22: beef stir fry, rice, egg rolls

Wednesday, December 23: grilled steak, potato stuffed grilled bell peppers, sauteed asparagus, grilled tomatoes, french bread

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1056988

I use this recipe for the tomatoes marinade: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1941030 and then I grill them for 20 minutes in a grill basket, instead of roasting them for 7.5 hours. They are FABULOUS!

Thursday, December 24: stuffed pork tenderloin,

Dinner Diva Menu Week of 12/6

2009-12-06T23:29:00.000-06:00

Monday: omelettes, fresh fruit

Tuesday: Meal Swap Day, my turn to cook: Chicken Cordon Blue, spring salad, breadsticks

Wednesday: grilled steak, steamed broccoli, baked sweet potatoes

Thursday: Meal Swap Day: Kary's turn to cook

Friday: sloppy joes we didn't have last week, coleslaw, baked beans

Saturday: Pizza Night

Sunday: grilled salmon, steamed green beans, steamed brown rice

Dinner Diva Menu Week of 11/29

2009-11-24T16:59:00.000-06:00

Sunday: Grilled chicken breasts, steamed peas, steamed brown rice

Monday: Meal Swap Day, my turn to cook: Grilled Cornish Hens, roasted tomatoes, asiago cheese bread, fruit salad

To grill the hens, rinse inside and out and pat dry. Sprinkle generously with sea salt and fresh ground pepper, inside and out. Place in heavy duty foil roasting pan coated with cooking spray. Place uncovered on preheated grill, over indirect heat (leave center burner on low), for about 15 min per pound.

Tomatoes:

1 T. sugar

1 T. olive oil

1/2 t. salt

1/2 t. dried basil

1/2 t. dried oregano

1/4 t. pepper

4 lbs roma tomatoes, halved lengthwise, about 16 tomatoes

cooking spray

Oven to 200. Combine first 7 ingredients in a large bowl, tossing to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200 for 71/2 hours. 8 servings.

Bread: http://www.ehow.com/how_2159328_asiago-cheese-bread.html

Tuesday: sloppy joes, cole slaw, baked beans

Wednesday: grilled steak, Cauliflower, baked sweet potatoes

Thursday: mealswap day, Kary's turn to cook

Friday: leftovers

Saturday: Pizza

Thanskgiving Day Menu

2009-11-20T15:44:00.000-06:00

Grilled Turkey --If you like crispy, golden brown skin, tender, juicy meat, and mouth watering flavor, try grilling your turkey this year. It's really quite easy, easier than oven baking! Plus it frees up your oven for more important things like pies.

Preheat your gas grill on Medium. Spray a large foil roasting pan with cooking spray. Clean your turkey inside and out and place breast up in the prepared pan. Sprinkle inside and out with generous amounts of sea salt and freshly ground black pepper.

Place pan on grill over indirect heat (turn off center burner if you can) and close the grill. Turkey takes about 15 minutes per pound (about the same as the oven) or maybe a smidge faster. Check on it occasionally and turn the heat down if you need to.

If your grill is too hot, the drippings will burn off; if you want drippings for gravy, keep an eye on your heat.

Smashed Potatoes
http://www.foodnetwork.com/recipes/sara-moulton/smashed-potatoes-recipe2/index.html

Sweet Potato Casserole

http://southernfood.about.com/od/sidedishcasseroles/r/bl90911u.htm

Green Bean Casserole
made the traditional way, but with fresh beans

Soft White Dinner Rolls
http://www.kingarthurflour.com/recipes/golden-pull-apart-butter-buns-recipe

Pumpkin Pie (libbey's of course!)

Apple Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222144

Chocolate Cream Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222479

Dinner Diva Menu Week of 11/22

2009-11-20T15:26:00.001-06:00

Sunday: Meal Swap meal from the freezer: Beef Lombardi (mine is made and frozen, but here is the recipe)

http://www.grouprecipes.com/15012/easy-beef-lombardi.html

Monday: ribs, cornbread, applesauce, celery and dip

Making the cherry-zinfandel bbq sauce for the ribs again. My mouth is already watering in anticipation!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634800

Cornbread:
http://www.delregno.com/recipes/2008/03/quaker-easy-corn-bread.html

Applesauce:
Roasted Applesauce

4 red apples, any variety
4 green apples
1 T. olive oil
2 T. honey
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
pinch cloves
pinch orange zest

Preheat oven to 400. Peel, core and coarsely chop apples. Toss apples in a large bowl with remaining ingredients until well coated. Bake at 400 for 20-30 minutes, or until apples are very tender. Using a large serving fork or potato-masher, mash the apples, leaving some chunks. Serve warm.

(Note, if you like smooth applesauce, blend the apples in your blender after they are roasted instead of fork-mashing.)

Tuesday: The streak continues: hot dogs and edamame. Hey, my kids make dinner for themselves once a week--who am I to complain that it's always the same?

Wednesday: grilled steak, leftover cornbread, steamed green beans

Thursday: Happy Thanksgiving! (Please see my Turkey Day Menu post)

Friday: leftovers

Saturday: pizza

Dinner Diva Menu Week of 11/15

2009-11-12T08:10:00.000-06:00

It's national clean out the freezer week again. (It came twice in one year this year. Must be part of the "change") I want my freezer emptied to make room for Thanksgiving and for make-ahead recipes for Christmas...I'm thinking cookies and giant lasangas.

Sunday: Frozen meal from meal swap

Monday: Meal Swap Day, my turn to cook: fajitas

Tuesday: Pumpkin Waffles, fresh fruit, turkey bacon

Wednesday: Meal Swap Day, Kary's turn to cook

Thursday: hot dogs, edamame

Friday: leftovers, if any, or another frozen meal from meal swap

Saturday: hamburgers, sweet potato fries, raw veggies and dip

We've really been enjoying our soup of the week. Makes a super fast, satisfying lunch! This week's Soup of the week:

Chili Grande (the easiest, tastiest chili ever)

1 lb ground beef (or bison or turkey or venison)
2 cans stewed tomatoes, undrained
2 cans chili beans (like bush's --you choose your heat, we use mild)
1 green bell pepper, diced
1 onion, diced
1 envelope taco seasoning mix

Combine all ingredients in the crock of a crock pot. Cook on low 8 hours, on high 4 hours, or 2 hours on high then low for 4 hours. Serve with your choice of toppings; I like sour cream on mine, or crumbled corn bread

I think it's fabulous that you don't have to brown the meat first. This goes together in about 5 minutes one morning, if you take the time to chop the veggies the night before.

Dinner Diva Menu Week of 11/8

2009-11-03T12:50:00.000-06:00

The cold-ish weather has inspired me to start making soups. I've been making a big pot full of something aromatic on a Sunday, and then eating a bowl full for lunch each day. It's wonderful to have the grab and go deliciousness, so when my starving alarm goes off I can satisfy it quickly and healthfully.

I'll start including my soup of the week recipe..stay tuned!

I'm taking it a little easy in the kitchen this week, because with my husband gone there's no one to cook great meals for! Ok, yes, I have my kids, but they are truthfully just as happy, if not happier, with pumpkin waffles than with pumpkin bisque. So, why bother with the tough stuff? (I'm still swapping though, so Kary if you're reading this, don't panic!)

Sunday: pumpkin waffles (Did you catch that? I was foreshadowing.), turkey bacon, fruit salad

Monday: Meal Swap Day, my turn to cook: Apricot Pork Chops, onion potatoes, steamed peapods, homemade applesauce

Buy steam-in-the-bag peapods for an easier prep. Bake the potatoes in the morning or the night before, so they can cool before you have to scoop them.

Apricot Pork Chops

http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=1072191

Onion Potatoes

http://www.recipesecrets.com/recipeDisplayMRS.aspx?RecipeID=4637&Version=5

Applesauce:

I use about 2 med apples for every serving...about 8 for my family, and I mix the apples (2-3 fuji, 2-3 granny, and 1-2 gala or other..if you can find honey crisp, buy them. They are wonderful!)

peel, core and coarsely chop apples

mix in 1/3 cup honey, 1 T. olive oil, 1 t. cinnamon, a pinch each of cloves, ginger, orange peel, and nutmeg

arrange apples on a cookie sheet bake at 400 for 45 min to an hour, or until apples are soft; use a potato masher or a large tined fork (serving fork) to smash them; they will be gorgeously lumpy. Place in a serving bowl and enjoy warm. (if you don't like glorious chunks in your applesauce, use your blender instead of hand mashing...but I'll call you a wimp behind your back)

Tuesday: grilled cheese sandwiches, campbell's soup, celery and dip

Wednesday: meal swap day, Kary's turn to cook

Thursday: tuna noodle casserole

3 cups uncooked wide egg noodles (whole wheat or spinach preferred)

1 1/4 cup shredded cheddar cheese, divided

1 can cream of mushroom soup (fat free)

1 cup frozen peas, thawed

1 6oz can tuna, drained and flaked

1 5oz can evaporated milk (fat free)

1/2 cup chopped onion, optional

1/2 t. pepper

1 cup goldfish crackers (cheddar or parmesan)

Preheat oven to 350. Cook noodles according to directions on package. Drain. Stir together noodles, 1 cup cheese, soup, and next 5 ingredients in a bowl; pour into a lightly greased 1 1/2 quart baking dish.

bake, covered, 30 minutes. Uncover and sprinkle with remaining cheese and crackers. Bake 5 more minutes or until thoroughly heated.

Friday: Baked orange roughy, sauteed zucchini, steamed brown rice

1 cup uncooked brown rice

1/4 cup breadcrumbs

1 t. italian seasoning

1/4 c. parmesan cheese, grated

1 egg white

4 orange rough fillets, about 1 1/2 lbs

1 T. fresh parsley, chopped

Prepare rice according to package directions. While rice is cooking, preheat oven to 400. Lightly coat a baking sheet with cooking spray.

Combine breadcrumbs, italian seasoning, and parmesan in a shallow dish. In a small bowl, whisk the eggwhite until slightly foamy. Lightly brush both sides of each fillet with the egg white, then coat with breadcrumbs. Arrange fillets on the prepared baking sheet and sprinkle with 1 T. parsley. Bake about 20 min or until fish is opaque throughout.

4 small zucchini

wash and slice zucchini, throwing away the ends. heat a nonstick skillet coated with cooking spray over med heat, add 1 T. butter. Sprinkle zucchini slices with sea salt and pepper. Add zucchini after butter melts, and saute for 7-8 minutes or until zucchini is tender-crisp.

Saturday: with or without him, Pizza night lives on

Soup of the Week: Beef and Barley

1 T. olive oil

1 1/2 lbs top sirloin, cut into 1 inch cubes

4 c. beef broth

1 c. water

1 stalk celery, sliced

1 carrot, sliced

1 t. dried oregano

1/4 t. black pepper

2 cloves garlic, minced

1/2 cup pearl barley

1 bay leaf

10 oz frozen green beans

1 can 914.5 oz) diced tomatoes

10 oz frozen peas

In a large pot over med-high heat, warm the olive oil. Add beef cubes and cook for 8 minutes, stirring occasionally until browned on all sides.

Stir in beef broth, water, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 45 minutes.

Stir in green beans, tomatoes, and peas. Simmer, covered, until vegetables are tender, about 15 minutes. Remove bay leaf.

Enjoy!

Dinner Diva Menu Week of 11/1

2009-10-28T18:08:00.000-05:00

Funny how the very first post on this blog was 1/11, and now here we are on 11/1. Time flies and has a tendency to flip flop on us.

Sunday: Caramelized Onion Chicken, roasted green beans, steamed brown rice

(I think this recipe should be called Raspberry Chicken, but who am I to say?) I do want to try it with the black currant too at some point.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249953

Monday: ribs, sauteed apples, steamed broccoli

Tuesday: hot dogs/brats on the grill, baked beans, steamed edamame
(Tuesdays are kid-food days. I let mine make their own hot dogs in the microwave.)

Wednesday: Meal Swap Day, Kary's turn to cook

Thursday: Meal Swap Day, my turn to cook
Chicken Stew in bread bowls, fruit salad

http://recipes.howstuffworks.com/bread-bowl-chicken-stew-recipe.htm/printable

Here's an article on how to make your own bread bowls from frozen bread dough:
http://www.associatedcontent.com/article/98725/how_to_bake_homemade_bread_bowls_for.html?cat=22

Friday: Sweet Orange Salmon, spinach salad, Wheat Pilaf
I make this one alot, because it's so easy, so good and everyone in my house loves it. Look for Wheat Pilaf in a box by Near East. It might be in the ethnic section or by the Rice-A-Roni. (Substitute a hearty rice a roni, like a wild rice version, if you can't find wheat pilaf.)

Saturday: pizza night

Dinner Diva Menu Week of 10/25

2009-10-22T22:22:00.000-05:00

The last week of October already! I can't believe how fast it went. I had an unusually brilliant idea and checked out some cookbooks from the library. There are some new recipes I'm eager to try. I'm definitely going to be doing more of that! I love cookbooks. I love food pictures. But, I can't own any more cookbooks because there's no room on the cookbook shelf.

Sunday: (Here's a new one!) Roasted Red Pepper-Caesar Tortelloni

1 9oz package refrigerated tortelloni or tortellini
1 cup bottled caesar dressing (we like Ken's Steakhouse Lite Caesar)
1/2 t. grated lemon rind
2 t. lemon juice
1/2 t. dijon mustard
1/4 t. pepper
1/2 C. jarred roasted red bell peppers, cut into thin strips
1 C. frozen broccoli florets, thawed
3/4 C. caesar style croutons
1 1/2 C. shredded or chopped roasted chicken breast (optional)

Cook pasta according to directions onpackage. While pasta is cooking, microwave broccoli for 1.5 minutes on high with a little water. Drain broccoli; keep warm. Combine dressing, lemon rind, lemon juice, mustard, and pepper in microwave safe bowl. Microwave at medium 45 sec to 1 minute, stirring after 30 seconds.

Combine hot cooked, drained pasta and red pepper strips and broccoli in a large bowl. Pour dressing mixture evenly over pasta mixture, tossing to coat. Divide mixture evenly among 4 serving bowls. Top with croutons.

Monday: Meal Swap Night, Kary's turn to cook

Tuesday: reheating a frozen meal tonight

Wednesday: Meal Swap Night, my night to cook: Beef Stir Fry, Rice, cheese rangoons

http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/

http://www.ehow.com/how_2150980_cream-cheese-rangoons.html

Thursday: breakfast for dinner...pumpkin waffles, fresh fruit, turkey bacon (Omit bacon for a vegetarian meal)

http://smittenkitchen.com/2007/11/pumpkin-waffles/ This one looks really good, but uses uncommon ingredients.

http://familyfun.go.com/recipes/breakfast-recipes/pancakes-waffles-french-toast/pumpkin-waffles-684129/ this one is simpler, but I might add some protein powder and wheat germ (or use some whole wheat flour in place of the all purpose)

Friday: grilled salmon, steamed edamame, baked potatoes

Saturday: pizza night

Dinner Diva Menu Week of 10/18

2009-10-18T10:29:00.001-05:00

Our potroast from last week was good, and plentiful, so tonight we're eating the leftovers. I'm excited to be resuming my fresh meal swap this week--we had skipped it last week due to my company being in town and my partner being out of town. I really enjoy cooking on my night to cook, and I really enjoy my nights off when it's Kary's turn. I hope she feels the same! We've got a good thing going here!

Sunday: leftovers

Monday: Meal Swap night, Kary's turn to cook

Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)

Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper

Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.

Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.

Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread

Recipes to come!

Thursday: our baseball banquet...it's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.

Friday: Leftovers again!

Saturday: homemade deep dish pizza, carrots and celery with ranch

Dinner Diva Menu Week of 10/11

2009-10-05T18:55:00.000-05:00

Sunday:

grilled salmon, steamed broccoli, steamed brown rice

I dust the salmon with a rub I bought at Pampered Chef: Lemon-Basil Rub. Any similar spice mix or rub will work, or you can use lemon pepper and add dried basil. That's all I do to it before I grill it on my indoor smokeless grill (like George Foreman).

Monday: One of the ladies in our meal swap made us a soup. I'm going to heat that up for tonight. In fact, since it's a baseball game night, I think I'll throw the frozen block of soup in my crockpot and turn it on in the morning. Soup should be hot and ready to eat when we walk through the door after baseball in the chilly fall weather!

Tuesday: Old Fashioned Beef Potroast, brown and serve dinner rolls

The cold weather is bringing out the Minnesotan in me. This one of those meals that seems like too much work, but really it's a fast prep. Long cooking time, but that just means your oven does most of the work, leaving you free to do other things. Also, with the sides built-in, it comes out of the oven as a meal ready to serve. Get it going in the morning and it will be like someone cooked dinner for you. (No time in the morning? Prep it the night before--in your crock if you have a removeable crock, or in a separate bowl if you don't. Then pull it out in the morning and turn on your crock pot.)

Classic Pot Roast

1 beef pot roast of your choice (shoulder roast, chuck roast, blade, etc.)

1 bag baby carrots

1 bag baby new potatoes (or 3-4 white potatoes, peeled and quartered)

3-4 onions, quartered

acorn squash, seeded and wedged (optional--I like it in pot roast, but some people don't)

2 envelopes onion soup mix (such as Lipton)

2 cups water

Place pot roast in crock pot; sprinkle with soup mix. add carrots, potatoes, and onions and squash. Pour water over pot roast. Cook on low 8-10 hours or until meat is done and veggies are tender.

Wednesday: My hubby's birthday! His favorite (always) is tacos. So, Tacos it is! While tacos really don't require a recipe, I will post recipe for the cake I make him EVERY year:

Chocolate-Raspberry-Truffle-Bombe:

1 qt. Baskin Robbins (or brand of your choice) Chocolate Raspberry Truffle Ice Cream
1 box your choice brownie mix (family size....I use Pillsbury Triple Chocolate), plus ingredients to prepare brownies
1 can dark chocolate fudge icing
(seriously--three ingredients!)

Prepare and bake brownies according to package directions. Allow to cool. Trim hardened crust, if any, from brownies. Cut brownies into small (1-2 inch) pieces. Line glass or other freezer proof bowl (about 2 qt.) with plastic wrap. Mash brownies into bowl, along bottom and up the sides, to form a crust. Freeze well. When crust is frozen, add ice cream inside crust, mashing to eliminate air bubbles. Freeze until firm. Turn Bombe' out onto cookie sheet, platter, or other flat serving dish so chocolate crust is up. Melt icing (in its can, but be sure to remove ALL of foil safety seal) in microwave approximately 1 min or until melted. Pour melted icing over frozen bombe and return to freezer until firm. Serve frozen, cut into wedges. (hint, for a more elegant presentation, I shave dark chocolate over the melted icing and add fresh rasperries both on top and around edges of bombe). **This ends up being kind of a pricey dessert, as MY desserts go, with the premium ice cream. BUT, my husband tolerates my experiments in the kitchen and prefers NOT to go out to eat...we end up saving huge even with this expense. The premium ice cream is a splurge for this occasion and is well worth it. If Baskin Robbins doesn't carry the Raspberry-Truffle, go to a Cold Stone and have them mix in chocolate truffles and fresh raspberries into their darkest chocolate ice cream.

Thursday: My parents are in town! (a lot of company this week, which I'm totally happy about!) I'm serving hamburgers, home fries and home sweet potato fries, and cole slaw. The fry combo is because my dad loves sweet potato fries but my mom doesn't care for them. It'll be fun to have both on the table.

Friday: We're headed out to eat to celebrate all the birthdays--my husband, my neice, and my mom all in the next two weeks!

Saturday: Everyone's gone by now--we're sticking with our Saturday Pizza night.

Dinner Diva Menu Week of 10/4

2009-10-01T09:50:00.000-05:00

Happy October! I can't wait to put all the stuff out for Halloween! The wind has come back to Oklahoma after a much appreciated absence, which will make securing our decor somewhat of a challenge. Last year all my spider webs blew down, constantly, so that well before Halloween it just looked like a mess rather than a spooky welcome.

My new Cooking Light came today. Imagine my disappointment when my recipe did NOT appear in the Reader Recipe section, as I was promised it would for the October issue. I guess I can't be in the news AND in a magazine in the same week unless I change my name to Paris or something. Still, I'm bummed.

The magazine is loaded with fall comfort food recipes that look very tempting. But, it's still hot here, and so I'll leave those recipes for later in the fall.

Monday: playing baseball tonight, so I'll make Mom's Chicken Enchiladas on a Timed Bake and program the oven to be done when we walk through the door.

Mom's Chicken Enchiladas

1 lb boneless, skinless chicken breasts, cooked and shredded (I cook these in the microwave and shred them by pulling apart with two forks)

4 green onions, sliced

2 T. fresh cilantro, chopped

1 jalepeno, seeded and minced

3 cans green enchilada sauce

8 tortillas (calls for corn but I use flour)

1 C. cheddar cheese, pre-shredded (reduced fat preferred)

2 cups lettuce, shredded (or Shreds brand)

1/2 c. salsa

1/2 c. light sour cream

1 can ripe olives, sliced

Oven to 350. Spray 9X13 baking pan with cooking spray. Heat nonstick fry pan over med heat. Add green onions, cilantro, and jalepeno, and saute 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook, stirring occasionally, about 5 minutes.

Pour remaining 2 cans enchilada sauce in med. bowl and microwave until warm, about 2 minutes. Dip each tortilla in heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place seam-side down in prepared baking dish.

Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until heated through, about 15 minutes. Serve enchiladas with lettuce, sour cream, salsa, and black olives, if desired.

Tuesday: my work night, which means I'll be absent from the kitchen--leftover night or out to eat

Wednesday: Kary's turn to cook..If you're not swapping (why NOT?), try this one for quick jambalaya: grab a box of Zataran's Jambalaya, a green bell pepper, and a lb of pre-cooked sausage or shrimp or chicken (or any combination....I've even used leftover fish fillets). Dice the green pepper, and throw it in a rice cooker with the Zataran's, the amount of water specified on the box, and the meat. Turn on the rice cooker. When it dings, you're done.

Thursday: my turn to cook : Chicken Parmesan, caesar salad, fresh bread (hint, make at least 2 extra chicken breasts for a later meal. Budget saver: buy a head of romaine and a bottle of commercial caesar dressing rather than a caesar salad "kit." Tear the lettuce leaves off the stem just as you need them, and wash them only after you've plucked them...the stem will keep the leaves fresher longer and the lack of excess moisture will also aid in longevity)

Chicken Parmesan (from Cooking Light--prep time, 12 min; cook time 13 min)

4 skinless boneless chicken breasts (or 6 if you're planning on "planned overs" tomorrow)

1/2 c. seasoned breadcrumbs

1/4 c. grated parmesan cheese

1/2 t. ital seasoning (if you don't have seasoned breadcrumbs, increase italian seasoning to 1 tsp.)

1/8 t. black pepper

1/3 cup. all purpose flour

2 large egg whites, lightly beaten (stir rapidly with fork until bubbled)

4 cups hot cooked spaghetti (we use whole wheat, about 8 oz uncooked)

3 C. Ultimate Quick and Easy Pasta Sauce (recipe follows) or 3 C. commercial bottled pasta sauce

1 C. preshredded mozarella cheese

Chopped fresh basil, optional

Place each chicken breast between 2 sheets of heavy duty plastic wrap. Flatten to 1/4 inch using meat mallet or rolling pin (I use this one from pampered chef: https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=9784&words=meat%20mallet)

Combine breadcrumbs, parmesan cheese, italian seasoning, and pepper in a shallow dish. Place flour in a separate shallow dish, and the egg whites in still another shallow dish. Arrange them left to right as follows: flour, egg, breadcrumbs. Dredge each chicken breast in flour, then egg, then breadcrumbs.

Heat oil in a large nonstick skillet over med-high heat. Add chicken, and cook 5 minutes on each side or until done. (Note, if you don't pound them thin enough, this step will take longer... Still tastes good, just be aware.)

Preheat broiler.

Place 1 cup cooked spaghetti in each of 4 au gratin dishes. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breasts (you'll have two breasts leftover for tomorrow's chicken ceasar salad). Spoon 1/4 cup sauce over each serving, then sprinkle with mozzarella (about 1/4 cup each). Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil, if desired. 4 servings.

I like to bake and serve these in individual au gratin dishes...it's a neat way to present the meal. I just got some really cute ones from the Rachael Ray line: http://www.amazon.com/Rachael-Ray-12-Ounce-Stoneware-Personal/dp/B002EAYTDI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1254690515&sr=8-1 If you don't have au gratin dishes, you can put it all in one 9X13 dish and broil it, and serve it from there onto plates.

Friday: Chicken Caesar Salad (slice the extra chicken you made on Thursday and fan it out over a bed of romaine. Sprinkle with parmesan and croutons and drizzle with caesar dressing. Optionally, add cherry tomatoes and red onions.)

Saturday: our Pizza night

Sunday: We're planning a trip to Tulsa today, so we'll be eating out.

Dinner Diva Menu Week of 9/28

2009-09-24T15:51:00.000-05:00

Big week! Our neighborhood's frozen meal swap may be appearing on the local news as an example of one way to save money. To that end, I'm including some more money-saving food tips in this week's blog.

Monday: Stir Fried Pork with Broccoli and Cashews, rice

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=384688

Tuesday: Sloppy Joes, home fries, steamed green beans

Budget tip: use ground turkey, which is cheaper (and leaner) than ground beef. Or, compromise with a half and half mixture of turkey and beef.

Home Fries:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264293

Wednesday: Meal Swap Day, Kary's turn to cook. Leftovers (another budget-saver) are a good alternative. Hint, change it up a little: Bake a few potatoes and stuff them with the leftover joe meat, top with cheddar and bake at 350 5-10 min or until cheese melts.

Thursday: Meal Swap Day, my turn to cook: Stuffed Pork Chops, parmesan noodles, sautee'd yellow squash

Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice

Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.

Noodles (use spinach fettucini for the most elegant and colorful meal presentation) http://www.cooks.com/rec/doc/0,1850,154168-236193,00.html

Friday: (budget friendly, vegetarian): French toast, turkey bacon, fresh fruit

Substituting breakfast for dinner 2-4 times per month is a fun way to save money!

Saturday: pizza, carrots

(buying frozen pizza or even take-and-bake pizza is significantly less expensive than delivery)

Sunday: Steak, baked sweet potatoes, steamed mixed vegetables

Budget steak: buy a top sirloin large enough to feed your family. Marinate it in commercially bottled italian dressing for several hours (half a bottle for a 1-2 lb steak, full bottle for a larger steak). Grill to desired doneness, then thinly slice it across the grain. Fan it out on a platter for serving. Elegant, tasty, and not too pricey (for steak that is)!

Dinner Diva Menu Week of 9/21

2009-09-22T07:17:00.000-05:00

Sorry...getting this out late. I'm still catching up in my new routine: homeschool mom, baseball mom, wife, gymnastics coach, puppy raiser. I left out crafter because that part of me has gone dormant! I'm still a cook though, even if my meals are a little more on the quick and easy side.

Monday: we had leftover night before our baseball game.

Tuesday: Beef and Broccoli, rice, commercial pot stickers

1# boneless top round steak, 3/4" thick
2 T. corntstarch
1T. brown sugar
1 can beef broth (14.5 oz)
1T. soy sauce
1/4 t. each garlic powder and gr. ginger
4 C. broccoli flowerets
4 C. hot cooked rice

Slice beef thinly. Mix cornstarch, 1 C. broth, sugar, and soy until smooth. Set aside.

Spray skillet with cooking spray and heat over med. high heat until hot. Add half of beef and stir fry until browned. Set aside and keep warm; repeat with other half of beef.

In same skillet, add remaining broth, garlic, and ginger and broccoli. Cover and simmer 5 min or until broccoli is tender-crisp.

Stir cornstarch mixture and add to pan. Cook until mixture boils and thickens, stirring constantly. Return beef to pan, heat through.

Serve over rice.

4 servings

Wednesday: Meal Swap Day, Kary's turn to cook. If you're not swapping with anyone, try:

Baked Orange Roughy, steamed peapods (I like the steam in the bag kind), and whole wheat pilaf (made by Near East. You can find it by the commercial rice mixes, like rice a roni, or in the ethnic section)

For the fish, heat oven to 400. Combine 1/4 cup breadcrumbs, 1 t. italian seasoning, and 1/4 cup parmesan cheese, put mixture into shallow dish. In a small bowl, beat 1 egg white.

Lightly brush both sides of 4 orange roughy fillets with egg white, then dredge in breadcrumb mixture. Arrange fillets on lightly greased baking sheet. Optionally, sprinkle with 1 tablespoon parsley.

Bake approximately 20 minutes or until fish is opaque throughout.

Thursday: Meal Swap Day, my turn to cook: Sweet and Tangy Chicken, rice, salad

Sweet and Tangy Chicken

6 slices bacon (I use turkey bacon)
8 boned chicken thighs
flour for dredging
1/3 C. honey
3 T. dijon mustard
1 t. curry powder
salt
cayenne pepper

Cook bacon in skillet until crisp. Remove with slotted spoon, saving drippings in pan. Drain bacon on paper towel, crumble, and set aside.

Oven to 350. Dredge chicken pieces with flour, shaking off excess.

Place skillet with reserved drippings over low heat, add chicken and cook until all pieces are browned on all sides, about 10 minutes. Transfer chicken to a baking dish. Bake chicken uncovered 30 minutes.

In a small bowl, combine honey, mustard, curry, salt and cayenne to taste. Drizzle mixture over chicken and bake uncovered 10-15 min more, until chicken is tender. Top with crumbled bacon just before serving.

4-6 servings.

Friday: (Vegetarian) Greek Spaghetti with Tomatoes and Feta, salad, garlic bread

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223856

Saturday: pizza, carrots

Sunday: Shrimp Ratatouille Rolls

1 lb peeled and deveined shrimp
1 med. eggplant
2 med. zucchini
1 med. green bell pepper
1 small onion
3 cloves garlic, minced
1/4 cup olive oil
16 oz canned diced tomatoes
3 T. tomato paste
1 T. red wine vinegar
2 t. salt
2 t. fresh basil, chopped
1/2 t. ground pepper
1/2 t. cayenne (or less to taste)
6 french rolls
2 cups mozzarella, shredded

Cut eggplant, zucchini, bell pepper and onion into small cubes. Saute' vegetables and garlic in large saucepan with olive oil for 5 minutes.

Drain tomatoes. Add tomatoes, paste, vinegar, salt, basil and peppers to sauteed vegetables. Cover and simmer for 30 minutes. Slice a thin slice off the top of each roll. Hollow out each roll, leaving a 1" border. Place rolls on baking sheet and warm in 350 oven for 5 minutes. Add shrimp to vegetable mixture; cover and simmer 5 minutes or until shrimp are pink. Spoon mixture into rolls; sprinkle with cheese and broil until cheese melts and is lightly browned.

Dinner Diva Menu Week of 9/14

2009-09-14T09:40:00.000-05:00

Monday: Impossibly Easy Chicken and Broccoli Pie
http://www.bettycrocker.com/recipes.aspx/impossibly-easy-chicken-n-broccoli-pie

Tuesday: Turkey and Ham Tetrazzini, romaine salad, french bread

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665346

Wednesday: Out To Eat, or leftovers

Thursday: Herb-Rubbed Ribs with Cherry-Zinfandel BBQ Sauce, corn on the cob, coleslaw, biscuits, roasted applesauce, peach cobbler a la mode

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634800

Friday: Lemon Pepper Shrimp Scampi, steamed edamame, garlic toast

Saturday: Pizza, raw veggies and dip

Sunday: leftovers

Dinner Diva Menu Week of 9/7

2009-09-04T15:19:00.001-05:00

Monday: Out to eat

Alternate: try fish packets:
http://www.cooks.com/rec/view/0,1626,154168-224201,00.html

Tuesday: leftovers
Alternate: grilled shrimp, steamed brown rice, steam-in-a-bag veggies of choice

Wednesday: Meal Swap, Kary's turn to cook

Thursday: Meal Swap, my turn to cook: I'm making a grilled whole chicken with oven roasted vegetables and homemade bread

To grill a whole chicken, coat a foil roasting pan with cooking spray. Rinse and pat dry a whole chicken. Place the chicken in the foil roasting pan, sprinkle with kosher salt and fresh ground pepper. Place on a hot grill over indirect heat for approximately 15 minutes per pound. It will come out tender, juicy, with a crisp, golden-brown skin.

For the veggies: Cut up carrots, potatoes (fingerling potatoes are wonderful in this), onions, and your choice of squash (I like acorn or butternut)...sweet potatoes are also good. Toss with a light coating of olive oil, kosher salt and fresh ground pepper. Arrange in a single layer in a casserole dish, and bake uncovered for about an hour at 400 degrees, stirring about every 15 minutes.

Friday: homemade mac-n-cheese, steamed broccoli, fresh cut watermelon

Heidi's Mac-N-Cheese

1/2 box whole wheat rotini pasta
1 cup preshredded colby-jack cheese or mexican blend
1/4 cup plain yogurt
1/4 cup freshly grated parmesan cheese
1/4 cup 2% milk
salt, to taste
pepper, to taste

Cook pasta to al dente. Drain. Pour hot pasta back into the saucepan you used to cook it. Leave it on the still-hot burner with the burner off. Add cheeses, yogurt, and milk, and stir until cheese is melted. Add salt and pepper to taste. Serve. Makes 2-3 servings.

Saturday: pizza, carrots

Sunday: Hamburgers, baked sweet potatoes or sweet potato fries, broccoli slaw

Dinner Diva Menu Week of 8/9

2009-08-05T18:32:00.001-05:00

August already, and many of my friends' children have begun school. Mine will start soon, maybe this week, their first year as homeschoolers. I'm nervous about beginning a new adventure, but I know that our time together will strengthen our bonds, bring our family closer, bring us closer to God, and enrich our lives through trials, tribulations, joys and celebrations. A family that learns together stays together! I trust this is the right decision for us, and that God will lead the way.

Sunday: We're spending the day on the boat today! I needed a recipe that will travel, and can be served cold. This one was in my inbox today, and I think we'll try it! I always try to make at least one new recipe a week. For sides, I'll likely serve chips and dip.

Chicken Strawberry Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=589721

Monday (vegetarian): Tri-Colored Tortellini, homemade pasta sauce, french bread, fresh salad

I got the tortellini from Sam's, and the kids just love it! It goes together quickly and is nothing short of satisfying.

For the sauce:
Quick and Easy Pasta Sauce
1 T. Olive Oil
1 onion, finely chopped
4 cloves garlic, minced, or 4 t. bottled minced garlic

Sautee above together until onion is tender, then add:
1 can tomato paste
1 14.5 oz can diced tomatoes (I use fire-roasted)
1 14.5 oz can crushed tomatoes
1/4 c. red wine
1/2 t. italian seasoning

Tuesday: Grilled pork tenderloin, baked sweet potatoes, sautee'd zucchini

For the zucchini, I spray a fry pan with cooking spray, then add about a teaspoon of butter. I heat that on medium heat until hot, then add 3-4 zucchini that have been cut to bite sized pieces. I sprinkle with salt and pepper, and sautee' over med heat for several minutes, stirring frequently.

Wednesday: Meal Swap Night, my night to cook:

Pan-Roasted Chicken with Lemon-Garlic Green Beans, asiago breadsticks

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=780291

Asiago Breadsticks:
I use this recipe for asiago cheese bread, but instead of shaping into a round disk, I shape into breadsticks, then put the olive oil and cheese on.
http://www.ehow.com/how_2159328_asiago-cheese-bread.html

Thursday: leftovers or out to eat

Friday: Meal Swap day, Kary's turn to cook. If you're not swapping, serve:

hamburgers, home fries, corn on the cob, coleslaw

(For vegetarians, try portobello mushroom burgers in place of beef patties)

coleslaw: combine 1 12 oz bag of coleslaw, 1/2 bottle marzetti's light coleslaw dressing, and 1/4 teaspoon celery seeds

Saturday: another day on the boat, another cold but summer-perfect recipe (also new to me):
Tropical Chopped Salad with Shrimp
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701117