and you thought I forgot...

no...just no internets yesterday. It was down. Here is your menu for the week starting with tonight.

Monday:
Baked Tilapia
steamed edamame

4 tablespoons butter
3 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
8 tilapia fillets
1 lemon sliced

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. top each one with a lemon slice. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork. Serve with steamed edamame.

Tuesday:
Greek Style chicken
spinach rice

4 lemons, thinly sliced
4 bone-in chicken breast halves with skin
8 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon mint leaves
1 tablespoon oregano
10 pitted kalamata olives, cut in half
4 ounces feta cheese, crumbled

Arrange rack in center of oven. Heat oven to 350F. Layer lemon slices on the bottom of a baking dish. Loosen skin on breasts. Mince garlic. Lift the skin from breast and place garlic between skin and breast. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and remaining herbs. Sprinkle olives over chicken. Bake 45 minutes, until juices run clear. Remove from oven and sprinkle with feta. Bake 5 minutes more.

Rice:
olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1/4 cup long-grain white rice
2 cups chicken broth
1/2 cup dry white wine
1 10-ounce package fresh baby spinach
1/2 cup chopped red pepper
1/2 cup crumbled feta cheese
salt and pepper

Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add rice and stir until rice is translucent, about 2 minutes. Stir in broth and wine and bring to a boil. Reduce heat to low, cover and cook 20 minutes. Uncover and remove from heat. Meanwhile, heat 2 Tablespoons olive oil in large sauté pan. Add spinach and cook over medium heat until just wilted, about 4 minutes. Add spinach to rice. Using same pan, sauté peppers in remaining 1 Tablespoon oil until crisp tender. Add peppers, as well as feta cheese, to rice and spinach. Season with salt and pepper and serve.


Wednesday:
Easy Crockpot chili

2 cans kidney beans, drained
2 cans diced tomatoes
1 can tomato sauce
2 lbs. ground beef, browned and drained
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
1 1/2 tbsp. salt
1 tsp. pepper
1 T chili powder
1 or 2 cloves garlic, crushed
2 tsp. cumin

Place in crock pot and cook 6-8 hours on low. Serve with some corn muffins if desired.

Thursday:
Falafel
yogurt sauce

1 (15 ounce) can chickpeas (garbanzo beans) drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
Sauce:
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Friday:
(It is Lent for those of you who aren't religious, and we are not but we usally observe it anyways, my husband grew up catholic, plus we just love fish.)
Cheesy Tuna noodle casserole with peas

1 bag of Egg Wide noodles
2 cans mushroom soup (I found a good organic brand)
1 bag OG frozen peas
2 cans drained tuna
1/2 cup mayonaise
1/2 cup of milk
2 cups shredded cheddar cheese
1 TBS lemon juice

Preheat oven to 375
Put Egg noodles on to boil as directed on back of package. While noodles cook mix together, Mushroom soup, peas, tuna, mayo and milk. Once noodle have cooked drain and put them into a casserole dish.Add your sauce to noodles and mix well. Top with shredded cheddar cheese and put into the oven for about 8-10 mins until cheese has melted.
Have a super week. Hearts Evie