Another great weekend..

I got my party on this weekend again..two wonderful weekends in a row. Now if only our financial issues were as great. Two week, streching the menu, cleaning out the freezer meals! Zach has had birthday parties every weekend for the last month and this coming weekend is the same..although this kid might be more interested in something cool and homemade...we shall see if my crafty bone is up for the challenge.
I will try and check in with a few foodie pics this week. Toodles

Monday:
Very veggie lasagna
garlic bread

2 medium carrots, julienned
1 zucchini, cut into slices
1 yellow summer squash, cut into slices
1 medium onion, thinly sliced
1/2 cup sliced sweet red pepper
1/2 cup sliced green pepper
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons vegetable oil
1 jar (28 ounce size) spaghetti sauce(I used homemade)
1 container ricotta cheese
1 egg beaten
4 T parmesan cheese
14 lasagna noodles, cooked and drained
16 ounces shredded mozzarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Mix up ricotta, egg and parmesan. Spread 3/4 cup spaghetti sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce, ricotta mixture, and cheese. Repeat layers. Cover with foil and bake at 350F for about an hour, removing foil for last 10 minutes. Let stand for 15 minutes before cutting, otherwise you will have a runny mess.

Tuesday:
Pan fried boneless pork chops
oven roasted cauliflower
rice -white (make a double batch to use extra on Friday)

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, around 6 slices
Salt and ground black pepper
1/4 cup flour measured

Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour. A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.

Cauliflower:
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. Place in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Wednesday:
leftovers or breakfast
(It's my massage night)

Thursday:
Easy shepards pie
using leftover potatoes

1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1 tsp dried rosemary
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar
leftover mashed potatoes

Heat oven to 400° F. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.Spoon off and discard any fat. Stir in the ketchup, dried rosemary and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish. Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 25 minutes.

Friday:
Oven baked chimis
spanish rice(made by using leftover rice)

1 – 2lbs round steak
1 cup salsa + extra for garnish
1 cup grated cheese (cheddar or monterey jack) + extra for garnish
4 burrito sized flour tortillas
about 1TBSP olive oil
optional sour cream, guacamole, cilantro

Place a roundsteak in a crockpot and cover with 1 cup salsa, cover, set on low for 4–6 hours. The steak should be fork tender when removed. Remove the steak (leave the juice behind) and shred with forks.
Preheat your oven to 375F. On a clean baking sheet, place 1/4th beef mixture and approximately 1/4th cup of shredded cheese on each of the four tortillas.
Fold and lightly brush with olive oil.Bake for 10 – 15 minutes until the chimichangas are golden. Top with desired garnish: salsa, sour cream, shredded cheese, guacamole, or cilantro and serve.

Rice: heat leftover rice with about 2 T salsa, 1/4 cup chicken broth, and 1/4 tsp cumin. Serve.

I will be back later in the week to post the rest of my two week menu.. Enjoy.