Week of Aug. 29th

Sun: Grilled Shrimp with Black Bean Salsa

Mon: Oven Baked Chicken with Feta
           Heirloom Tomato, Basil, and Mozzerella Salad

Tues: Leftovers

Wed: Southwestern Pot Roast (in a crock pot) w/ black beans
       
Thurs: Quick & Easy Broiled Shrimp
           Asparagus with Pine Nuts and Feta

Fri: Leftovers

Sat: Foil Baked Salmon with Basil & Tomatoes
       Grilled Asparagus

So much for cooking....

It was a long week last week, as both Casey and I started back to school.  Needless to say we didn't do much cooking and it didn't help that I didn't get home early enough each night to even go to the grocery store.  So...we are recycling last week's menu for this week.  Sorry, but next week should be a new menu.

Week of Aug. 15th

Sun: Almond and Parmesan Tilapia with Sauteed Asparagus with Melted Feta and Toasted Pine Nuts
I didn't have and Gorgonzola cheese so I used Feta.


 Mon: Chicken Nuggets with mashed "potatoes"

Tues: Leftovers


Wed: Steak w/ chimichurri sauce
Yes, I know I just had this recipe not too long ago, but when we cooked our steak it was very WELL DONE. I would like to give it another shot, plus, when I bought the last steak I didn't even cook half of it and I have some in the freezer.

The delicious salad Casey made us to go along with the steak.

Thurs: Baked White Fish with Pine Nuts, Parmesan, and Pesto Crust

Another great salad by Casey!  YUM!!

Fri: Leftovers

Sat: Foolproof 100% Delicious Chicken Tin Foil Dinner

To save a little time

With school starting this upcoming week, this is my last "free" weekend I have again until next May. (I know, I know...gripe about teachers having holidays off and three whole months of summer - I like to call it my sanity break). I thought I would give myself a little help, so I took a trip to Sam's Wholesale Club. I bought four packages of boneless/skinless chicken breasts (6-7 lbs each), two packages of 90% lean ground hamburger (5 lbs each), and 2 packages of 93% lean ground turkey (2.5 lbs each).

I break it down into one pound and I prepare all meat, use our Food Savor, label, and then put in our deep freezer. I cooked some of the chicken with taco seasoning (and then shredded it), some with Italian dressing, and some just salt & pepper. The hamburger and turkey I will combine and split between being seasoned with chili and Italian flavors.

The following is how I prepare each "recipe" (all chicken is trimmed of any fat before starting):
Taco: Put chicken into lightly greased baking pan and then cover both sides with taco seasoning. Cover with foil and bake until done. Today I had the over at 400 and baked for about 45 minutes. I let the chicken cool to the touch then put through my food processor and then measure out into one pound increments.

Italian: Divide chicken into one pound servings, place in freezer bag, pour in Italian dressing and freeze. In the past I've tried baking it before freezing, but the chicken just dried out. Now, I just get everything ready and it is quick to thaw and already marinated!
Salt & Pepper: I find it easiest to place in a jelly roll pan and salt/pepper all sides at one time, then flip and repeat.

Italian Seasoned Turkey/Hamburger: Cook desired amount (I usually do 2 lbs at a time) with your Italian seasonings. I brown the mixture with chopped onion and garlic, let cool, then separate into one pound servings.
Chili Seasoned Turkey/Hamburger*: Cook desired amount (I usually do 2 lbs at a time) with your chili seasonings. I prefer William's seasonings and I just follow the directions on the package. (1 package of seasoning per pound of meat.)

*I have also done the turkey/hamburger mixture using taco seasoning as well.

Week of Aug. 8th

Mon: Leftovers from last weeks meals

Tues: Four Cheese Baked Penne with Romaine Hearts Mediterranean

Now I didn't make the Mediterranean salad, just another of my own creation:

Mmmmm...tomatoes, orange bell pepper, avacado, romaine lettuce, feta, fresh cracked pepper and a little vinegar and olive oil!  YUM

Wed: Tomato & Black Bean Soup w/ grilled panini's

I have to admit I am not making the soup as I had frozen some from a few weeks ago.

Thurs: Leftovers

Fri: BLT-All American Dinner
When I cook bacon (as you sen below), I line a jelly roll pan with foil, then put a heat resistant rack on top.  I lightly spray the rack so the bacon comes off easily.  I put the bacon in the oven in a non-heated oven (per Alton Brown from Good Eats!) and turn the temp to 400 and bake for about 30 min.  After about 20 minutes you may need to watch closely to prevent burning.  Then clean-up is a snap.  Soak the rack while eating, let the grease cool, crumble up the foil and pitch!

Sat: Italian Chicken w/ green beans and stuffed tomatoes

My recipe for Italian Chicken in quite simple: place chicken breasts in baking pan, pour Italian dressing over chicken until 1/2 covered, seal with foil and bake.

Week of Aug. 1

Ok, only 6 days late this week. I will get back to normal soon as summer is winding down and school will be back in session. Having a schedule again will help and I hope I will get back into the swing of things! I have taken pictures of last weeks meals, but never posted them. Hopefully they will be up sooner than later...

Fri: Nachos w/ ground turkey

Nothing fancy as we just your normal Mexican fare-black beans, meat, cheese, tomatoes, lettuce, etc.

Sat: Steak Chimichurri with grilled garlic bread and grilled tomatoes

In the education world, we are taught to beg, borrow, and steal...that is what I did with this recipe-took it from another blogger!

Sun: Garlic Basil Shrimp w/ dinner salad

Salad: Romaine lettuce, feta, red bell pepper, avacado, diced hard boiled egg,
raspberry vinger w/ a drizzle of olive oil, and a bit of cracked pepper