Week of June 27th

Sorry, we were gone last week and so I didn't do any cooking at home! For our anniversary, we went to a local, independently owned bookstore. I have heard good things about So Easy by Ellie Kriger, I thought I would give it a try. Before purchasing I asked my husband to look at the pictures (which there were a lot) to see if he would try the new recipes. Here are some new ones...

Monday: Roasted Tomato & Black Bean soup

Avocado-mango salad

Tuesday: Salmon Florentine & Quinoa Pilaf w/ Pine Nuts

Wednesday: Leftovers

Thursday: Four-Cheese Baked Penne w/ Romaine Hearts Mediterranean

Friday: Chicken w/ Warm Tomato Corn Salad

Saturday: Leftovers

Week of June 14th

Ok, I am trying to get settled into my summer routine and it has been hard, but I have had lots of ideas! Summer will be sporadic as we may just pick up and go. So don't be too surprised if I am missing a week here or there! Like the end of this week, we have several plans so I won't be cooking as much.

Sun: Salmon Patties w/ veggies

Mon: Taco Salad w/ black beans

Tue: Tilapia w/ veggies

Wed: leftovers

Hints:

Monday's recipe is a quick and easy to go recipe. I usually keep salmon on hand for this purpose.

Tuesday's recipe is nothing special. I just brown lean hamburger with onions, cumin, or what other spice you would like to use. Then I just gather all the other toppings I like: lettuce, tomatoes, guacamole, sour cream, cheese, etc. This way my husband I can make it however we like. Black beans are "make ahead" unless you used canned. I like to reduce the liquid in the crock pot then use a food processor and blend all ingredients after cooking to make homemade black beans instead of soup.

Tried something new...

Ok, today I attempted to make homemade Roasted Red Pepper Hummus and it turned out terrific! I even portioned some of it out to freeze for a later time. I had never roasted anything before, but I found these directions very easy for roasting red peppers.

Week of May 30th

Mon: Chicken Salad Sandwiches

Tues: Lasagna w/ salad

Wed: Grilled Shrimp Scampi w/ veggies

Thurs: Leftovers

Fri: Salmon Patties w/ veggies

Hints:

Monday's recipe is just canned chicken (drained) with pepper, cayenne pepper, mustard and mayo (Casey's recipe). I also like to add chopped celery and eggs.

Tuesday's recipe I am cutting in 1/2, but if you make it as the recipes states it would be great to make two pans to freeze one for later!

Week of May 23rd

Sun: Hamburgers w/ Mac 'n Cheese and veggies

Mon: Spaghetti w/ salad

Tues: Leftovers

Wed: Three Cheese Pasta Bake w/ salad

Thurs: Leftovers

Fri: Leftovers

Hint:

Wednesday's recipe I will be using leftover spaghetti noodles instead of the stated pasta.

Week of May 16th

Sun: Parmesan -Crusted Chicken in Cream Sauce w/Asparagus

Mon: Salmon w/ baked potato and asparagus

Tues: Leftovers

Wed: Quiche Lorraine w/ sausage and Orange Pull-Apart Bread

Thurs: Grilled Cheese (Havarti, Extra Sharp Cheddar, Muenster) w/ Avocado and Tomato

Fri: Leftovers

Hints:

Wednesday's recipe for quiche I use my mother's homemade pie crust recipe from her home economics class in high school. It has yet to fail and makes to pie crusts. If you don't have time, buy one! But if you try it, here is the recipe:

Pie Crust

3 c. flour

1 1/4 c. Crisco

1 t. salt

1 egg, well beaten

3 T. ice cold water

1 T. vinegar

Cut Crisco into flour and salt. Combine egg, water, vinegar and sprinkle onto flour. Blend with fork until all is moistened. DO NOT OVER MIX as it will have dough become tough!

Week of May 9th

Happy Mother's Day to all the moms!

Sun: Baked Cavatelli w/ veggies

Mon: Teriyaki Pork Roast w/ fried rice

Tues: Leftovers

Wed: BLTs

Thurs: Leftovers

Fri: Parmesan -Crusted Chicken in Cream Sauce w/Asparagus

Hints:

Monday's recipe states the fried rice is easier to work with when cooked ahead of time. Sorry I am getting this to you Monday, but I read the recipe last night and went ahead and made the rice.

Tuesday's recipe is obviously easy, but I have a new trick to cook bacon, I bake it. I line a edged cookie sheet with foil then place a greased rack (that is heat resistant) into the cookie sheet. Then I place the bacon on the rack so the grease drips into the cookie sheet and off of the bacon. I do not have a time or temp for this as I just watch it closely. Plus, with the lined cookies sheet it makes clean up a lot easier. Or you can just leave out the rack and place it directly onto the cookie sheet.