Saturday, May 23, 2009

happy 3 day weekend, menu for next week

ahh..the 3 day weekend. Not that I have anything special planned but I am looking forward to it anyways. The pool opens today and I am thinking about taking the boy for a quick dip.
here is next week's menu:

Grilled pork steaks
Orzo pasta salad

1 pound orzo pasta
4 green onions, chopped
6 ounces cherry tomatoes (about 20)
1 Tablespoon fresh dill, chopped
1 cup kalamata olives, chopped
½ cup feta cheese

2/3 cup light extra virgin olive oil
4 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
1 teaspoon mustard
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sugar

Combine all of the salad ingredients in a large mixing bowl. Quartering the cherry tomatoes.Combine all of the dressing ingredients in a glass jar with a lid. Shake to mix.Initially add about 1/3 cup of the dressing to the salad mixture. Adjust seasoning and amount of dressing to suit your tastes.

Sloppy joes
raw veggies and dip

Crock-pot chicken curry
1 Tablespoon olive oil
6-8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
¼ teaspoon each – salt, black pepper and paprika or to taste
1 large onion, thickly diced
8-10 small red potatoes, scrubbed and quartered
1 cup chicken broth
1 (14 ounce) can unsweetened coconut milk
1 Tablespoon corn starch
1 ½ teaspoon curry powder, or more if desired
½ teaspoon salt

Heat olive oil in a large skillet. Place chicken in the skillet and sprinkle each side with salt, black pepper and paprika. Brown chicken by cooking over medium heat 3-4 minutes per side.Place browned chicken in a slow cooker.
In the same skillet you used to brown the chicken (don’t wipe it out!), sauté onions and potatoes on medium heat for 4-6 minutes, stirring often. It’s alright if they get a little brown. Add the sautéed onions and potatoes to the slow cooker with the chicken.Meanwhile, in a medium bowl, add the rest of the ingredients and stir well. Make sure the cornstarch is completely stirred in, as it often settles to the bottom.
Add the liquid ingredients in the bowl to the same skillet you have been using and cook over medium heat for 3-4 minutes, stirring constantly, until the mixture starts to thicken. Pour this mixture over chicken, onions and potatoes in the slow cooker.
Cover and cook on low for 5-6 hours.Serve over rice.

Green salad
Tuna and tomato melts:

2 slices of multigrain bread
can of tuna
1 tbsp of mayo
a dollop of spicy brown mustard
1/2 a small vidalia onion, chopped
1/2 a Roma or plum tomato, chopped
Muenster cheese slices

Toast bread,Meanwhile, chop about half a sweet Vidalia onion and half a Roma tomato into bite-sized chunks. In a small bowl, mix the drained can of tuna fish, a tablespoon of mayonnaise, and a squirt of spicy brown mustard. Stir in onion and tomato. Place the bread on a baking sheet. Spread half the mixture on each slice of lightly toasted bread. Cover each half with one slice of Muenster cheese. Place the baking sheet under the broiler on Lo until the cheese has melted and the bread crust is starting to turn dark brown.

refried beans

Garden pics to be posted sometime this weekend.

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