Monday, January 3, 2011

Hey bitches! I'm back!

Did you miss me? I hope so! I have been doing so much to get ready for daycare licensing, and with having Zach home on break I have not had much time for blogging. So here is a fabulous menu for you!

Monday:
Red pepper soup
homemade bread

6 medium red peppers chopped
2 carrots chopped
2 onions chopped
1 rib of celery chopped
4 minced garlic cloves
1T olive oil
55oz chicken broth or reconstituted broth
1/2 cup uncooked rice
2 tsp dried thyme
1 1/2 tsp salt
1/4 tsp pepper
1 brick of cream cheese
1 brick goat cheese

Saute peppers, carrots, onions, celery and garlic in oil. Add broth, rice, and spices. Bring to boil and simmer for 30 minutes. Break up goat, cream cheese and add to mixture. Blend with immersion blender or puree in small batches in blender.

Tuesday:
Shrimp Alfredo and veggies

8 ounces rotini pasta or 8 ounces other pasta
1 lb shrimp (already pre-cleaned & cooked)
1 (16 ounce) jar Alfredo sauce
artichoke hearts 1 small jar not marinated
peas or your choice vegetables (cooked)
Parmesan cheese, grated or shredded

Cook pasta. Add shrimp to Alfredo sauce and heat on medium. Add veggies. Serve over hot pasta. Quick and easy!

Wednesday:
Tomatillo chicken (courtesy of Everyday food)

2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh cilantro

In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

Thursday:
Pork Burgers
oven fries
coleslaw

1 lb ground pork
1/4 cup diced provolone
2 whole roasted red peppers diced
1/4 tsp salt and pepper
1 clove minced garlic
1/2 finely minced shallot

Mix all together and form 5 patties. Cook on medium heat in oiled skillet for about 5minutes on each side. Serve with oven baked fries and coleslaw.

Friday:
Chicken Spaghetti
salad

6 boneless skinless chicken breasts
3 T veggie oil
1/2 sliced green pepper
1 small sliced onion
2 minced garlic cloves
1 can Italian diced toms undrained
1 can 8oz tomato sauce
1/2 package sliced mushrooms
1 tsp dried Italian seasoning
1 tsp salt
1/4 tsp pepper
6 cups cooked spaghetti
Parmesan cheese

Cut the chicken into 1/2 inch strips. Heat 2 T oil in pan. Fry chicken until cooked thru about 6 minutes. Add rest of the oil to pan, saute onions, peppers and garlic. Add tomatoes, sauce and spices. Bring to a boil. Add chicken back to pan. Serve over spaghetti. Sprinkle with grated Parmesan cheese. Serve with green salad.

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