Monday, July 27, 2009

Menu Plan Monday: July 27th

Here is our menu this week! Don't forget to check out Orgjunkie's page for lots and lots of menu idea for this week.

(Also, in case you're wondering why there are only 5 meals every week, it's because I only plan the 5 week night meals. On our Friday we typically go out to eat or order in, and the "odd" day we'll grill out with friends or make something simple and easy.)

Chicken Enchiladas with Chili Cream Sauce, steamed rice, salad with tomatoes and olive oil and balsamic vinegar
Shredded Chicken Burritos, oven fries and mixed veggies
Pan-sauteed Chicken with Spinach/Tomato mixture (see recipe below), and garlic bread
Crepes filled with sweetened cream cheese, scrambled eggs, and homemade strawberry reduction sauce(and a squirt of whipped cream :))
Hamburgers on the grill garnished with lettuce, tomato, avocado, and cheese, oven fries and steamed mixed veggies

Pan-Sauteed Chicken with Spinach and Tomato Mixture:

2 chicken breasts, cut into strips
1/4 cup flour
1/2 tsp each dried basil, dried parsley
salt and pepper to taste
olive oil

Put everything except oil into a large ziplock, shake well to coat chicken. Saute over medium heat for 7-9 minutes or until no longer pink inside, turning once. Set aside.

For the "sauce":

either 10 ounce package of frozen spinach, thawed and drained, or 1 pound of fresh baby spinach, stems removed and chopped
12 grape tomatoes, seeded and chopped
2 Roma tomatoes, seeded and chopped
1/2 cup slices green onions
1/2 teaspoon each, salt and garlic powder
olive oil

If using fresh spinach, saute in oil until wilted. Add the tomatoes and green onions and cook until tender. Add the salt and garlic powder and stir to combine.

If you'd like, you can add your favorite flavor of feta to the mixture for a yummy change (we do this about half of the time)

Spoon a bed of the spinach/tomato mixture onto a place and top with the cooked chicken.


Monday, July 20, 2009

Menu Plan Monday: July 20th

Ok, if you haven't discovered THIS site yet, check it out. This woman is fabulous and I've stolen both her organizing tips AND used this Menu Plan Monday linky to get ideas for my weekly meal plans for months now. So it is time to share the wealth! This is my first time of participating and I hope I can remember to post this weekly.

So here is our menu for this week:

Pigs in a Blanket with salad
Taco Soup (from freezer) with Rita crackers and salad
Spaghetti (sauce from freezer) with broccoli and garlic bread
Pan-sauteed marinated chicken breasts with simple buttered noodles and frozen mixed veggies
Shredded Chicken and Carmelized onion Quesadillas with carrots and dip and watermelon

Hopefully I'll see you again next week! Haha

Go check out other menu ideas at OrgJunkie's site!

Wednesday, July 8, 2009

Crab, Onion, and Swiss Omelet

This is a fast breakfast recipe. I am always on the look-out for something other than cereal for breakfast that doesn't take much prep work or time. This one was a nice, tasty alternative to boring cereal or eggs and toast.

Crab, Onion, and Swiss Omelet:

1/2 cup diced imitation crab or lump crab meat, picked free of shells
2 Tablespoons minced onion
1 slice Swiss cheese
2 eggs
2 Tablespoons water
salt and pepper to taste
1 Tablespoon olive oil

1. Heat a small skillet over medium heat and add the olive oil. Saute the onions in the oil for about 30 seconds then add the crab meat.
2. Cook crab until heated through, then transfer from pan into a small bowl, set aside.
3. Return pan to the heat. Beat the eggs and water, seasoning with salt and pepper and add to skillet.
4. Rotate the pan in a circle over the heat so that the eggs stick to the upper edges of the pan.
5. When eggs are set, place the slice of cheese on one side of the skillet and then layer the crab/onion mixture on top of the cheese, spreading it out so it covers one half of the eggs.
6. Fold half of the eggs over onto it's self, covering the ingredients.
7. Slide omelet out of pan onto a plate and serve hot.

This is great with avocado slices as a garnish on top of the omelet. Enjoy!