Menu April 30 to May 4

Sara here~ This week I have mixed up some new recipes with some favorites from weeks gone by. Remember to stick your pork in the marinade Monday night for a quick, yummy meal on Tuesday. I have also included a barbecue burger recipe on Friday because even if it snows here in Newfoundland, we can dream of summer with the smell of the grill. Happy eating!


Monday: Scramblewiches with Fruit Salad

Your favorite fruit for salad (get the kids to help you chop it up)

1 baguette (day-old is fine)
2 tbsp unsalted butter
1/2 lb deli-sliced ham
8 large eggs
A splash of milk
1 tsp hot sauce
Salt and freshly ground black pepper
6 slices of provolone cheese, or 8 slices of cheddar
Chopped fresh chives (optional)

Preheat the oven to 200 degrees.

Crisp the bread in the low oven, split it lengthwise, and hallow it out. Cut each bread in half again, across, making 4 boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the ham and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take it out as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble. Garnish with chives and serve with fruit salad.
*From Rachel Ray 365: No Repeats



Tuesday: Marinated Pork Tenderloin with Mash Sweet Potato (from key ingredients.com)

For pork:
¼ cup soy sauce
2 Tablespoons honey
1 Tablespoon brown sugar
½ teaspoon cinnamon
2 cloves crushed garlic
2 Tablespoons red wine (I used Merlot)
1 teaspoon ginger
2 scallions, chopped thin
2-1lb pork tenderloins

Mix the first 8 ingredients together in a bowl. Pour over tenderloins in a Ziploc bag. Marinate 6-24 hours, I chose 24.

Place pork tenderloins in baking dish, pour marinade over them. Bake at 350 for about 45 minutes uncovered. Until internal temp registers 145. Serve with marinade to dip.

Mashed Sweet Potato:
4 large sweet potatoes, peeled and cubed
1 cup non-fat sour cream
2 Tbsp. butter
¼ tsp. kosher salt or Maldon sea salt
¼ tsp. cinnamon
2 Tbsp. brown sugar
4 Tbsp. finely-chopped walnuts

Place sweet potatoes in a large pot and cover with water. Bring to a boil, reduce heat to medium and cook 10-15 minutes or until tender when pierced with a fork. Drain and place potatoes in a large mixing bowl. Mash with sour cream, butter, salt and cinnamon. Transfer to a serving dish. top with Brown sugar and walnuts.


Wednesday:: Mr. Bowjangles

1/4 cup reduced-sodium soy sauce
2 tbsp each liquid honey and fresh lime juice
1 tbsp each olive oil, Dijon mustard and balsamic vinegar
1 tsp minced garlic
4 boneless, skinless chicken breasts, cut into cubes
1/2 cup sun dried tomatoes (not oil-packed)
8 oz uncooked whole-grain bow-tie pasta
3 cups broccoli florets
1/2 cup chopped green onions

In a small bowl, whisk together soy sauce, honey, lime juice, olive oil, mustard, vinegar and garlic. Pour marinade over chicken cubes in a shallow, glass baking dish. Stir until all chicken pieces are coated with marinade. Cover and refrigerate for 30 minutes.

Pour one cup of boiling water over sun-dried tomatoes and let soak for 15 minutes. Drain tomatoes and chop. Set aside.

Prepare pasta according to package directions. Add broccoli florets to pasta cooking water for last three minutes. Drain pasta and broccoli and return to pot. Keep warm.

Transfer chicken and marinade to a large, nonstick skillet. Cook and stir over medium-high heat until chicken is cooked through, about 6-7 minutes. Add pasta, broccoli, sun-dried tomatoes and green onions. Mix well. Serve immediately.
* From The Looneyspoons Collection by Janet and Greta Podleski


Thursday: Asian Chicken Stir-fry

2 tbs shredded coconut

1/2 cup cashews (peanuts will work too)

1 onion cut in chunks

4 cloves garlic finely chopped

2 tsps chopped red chili (optional if you think your kids won't like it, but overall this is a sweet dish)

350 g chicken thighs, chopped (boneless / skinless)

1/2 red pepper chopped

1/2 green pepper chopped

2 tblsp oyster sauce

1 tsp sugar

2 cups fresh pineapple chopped

2 green onions chopped.

1 cup Basmati or other rice

Preheat the oven to 300F and toast the coconut on an oven tray for 10 min til golden.

Remove coconut from tray immediately to prevent burning. Increase heat to 350 and roast cashews for 15 min - remove from tray and set aside to cool.

Heat oil in deep frying pan or wok. add onion, garlic, chili and stir fry for 2 min on medium heat. Remove from pan. Add chicken and red and green pepper in two batches stir fry until chicken is light brown. Return onion mixture to wok. add oyster sauce, fish sauce, sugar, and pineapple toss for 2 min. Toss cashews through. arrange on a platter and garnish with coconut and green onion. Serve with rice.

Friday: Stuffed Fiesta Burgers with Fries

1 lb. lean ground beef
1 pkg. (37g) taco seasoning mix
1/4 cup herb and garlic spreadable cream cheese
1/3 cup tex mex cheese shreds
4 hamburger buns split and lightly toasted
1/2 cup of salsa
8 slices avocado
1 package of fries or sweet potato fries

Prepare fries according to package.

Preheat grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese and shredded cheese. Spoon about 2 tbsp onto center of each of 4 patties; top with second patty. Pinch edges of patties to seal.

Grill patties 7 to 9 minutes on each side or until cooked through.

Cover bottom half of bun with patty. Top with salsa and avocado and top half of bun. Serve with fries.

Shopping List April 30 to May 4

Produce
Fruit for salad
Chives
Garlic
Ginger
Green Onion
Sweet Potatoes (3 large)
Lime (1)
Sun-dried tomatoes
Broccoli (1 head)
Onion (1)
Red Chili (1, optional)
red pepper
green pepper
fresh pineapple
avocado

Bakery
Baguette (1)
Hamburger Buns

Dairy
Unsalted Butter
Eggs
Milk
Provolone or Cheddar
Non-fat sour cream
Herb and garlic cream cheese spread
Tex Mex cheese shreds

Meat
Deli-sliced ham
2 pork tenderloins (usually there is 2 in one package)
Boneless, skinless chicken breast (4)
Boneless, skinless chicken thighs (8)
Lean ground beef

Frozen
Fries

Pantry
Hot sauce
Salt (regular and kosher)
Pepper
Soy sauce
Honey
Brown sugar
Red wine
Cinnamon
Fine Chopped walnuts
Cashews
Olive oil
Dijon mustard
Balsamic vinegar
Whole grain bow tie pasta
Coconut (unsweetened)
Oyster sauce
Sugar
Rice
Taco seasoning (34g)
Salsa (I like fresh from fancy cheese and dips section).

Snack Attack

Sara here ~ When my kids get home from daycare they are starving. And that makes them cranky and whiny. Knowing that there is still at least a half hour to supper, I try to give them a snack. This often helps me enjoy my time with them after being away from them all day, and stops me from locking them all in the basement until supper is done.

However, the dilemma is always "what to give them for a snack." As I mentioned, supper is only a half hour away so I don't want them to fill up and not eat all these great meals we plan them. On the other side, I want to exorcise them of the hunger demons that have possessed their bodies. Plus I am harried and hurried and trying to prep the meal, so I don't want to spend 20 minutes getting a snack ready first.

I find that pre-planning snacks can be a good idea too. Have things ready in the cupboard or the fridge to offer them right away, and then get to work on the main meal. Cheese is a good option, as are berries, or other fruit. I also keep some nuts handy, as well as dried fruit. Just a glass of milk or juice can do the trick too.

 http://www.mealsmatter.org/CookingForFamily/Planning/Articles/Smart-snacking-Tips-for-children.aspx offers some great options for kids who need to snack.

Now - if I could only be so organized with my own snacks.

Menu for April 23 to April 27

Among all the other things I am trying to balance these days as a working mother, I am trying to make sure my meals are family–friendly as well as healthy and Weight Watchers-friendly. The easiest way to do this for me is to make them flexible and to add more vegetables, which is good for everyone. Mix and match meals are particular good for this, for example make-your-own pizzas, tacos and burgers. So this week’s menu will reflect my balancing act and may require you to customize your shopping list for your own kid’s tastes.

Monday: I like Monday to start out light, because I usually indulge a little on the weekend and try to get things back on track on Mondays. So today’s menu is a Panzanella or Bread Salad. For Weight Watchers you can use less bread. If you want some protein you could add chick peas, tuna, feta or parmesan cheese.

Tuesday: Chicken Stir Fry Wraps You may recognize this recipe from the facebook page, I posted it during the Easter week. This one is flexible too, reduce the heat, serve in a flour tortilla or over rice. There are lots of ways to make this one family-friendly.

Wednesday: Loony Spoons Veggie Chili
I love chili because it is versatile, healthy, and hearty with meat or without. You can almost add anything to chili which means you can pick and choose ingredients based on your families tastes and you can also add spice and heat in the form of hot sauces, peppers, and chilies after cooking it; so that means everyone can decide how hot they want their individual bowl. I like to top mine with a dollop of Greek Style yogurt, but you can top with chopped avocado, fresh cilantro, shredded cheese... you decide (and add it to your shopping list!)

Thursday: As usual, I include a pizza recipe in my weekly menu. If you experiment with the toppings pizza is never the same meal twice, so it isn't really something that I mind having weekly. You can use the Jamie Oliver dough I always use or ready made Naan Bread or frozen pizza dough options. This week I am going to top mine with bocconcini, tomato and basil. I might also add some prusciutto and olives. For my kid's version I will use regular old mozza, pizza sauce, and pepperoni. I will give him a piece of ours too, because you never know when he might be curious enough to give it a try! I always through a handful of mixed greens on my plates with the pizza and drizzle with olive oil and balsamic glaze or vinegar or lemon juice. I also use olive oil and balsamic glaze on this version of my pizza instead of a sauce. You can use my pizza ideas or make up your own, be sure to add your choices to your shopping list. Another pizza tip: The Olivieri brand Olive oil and garlic pesto is a great basic pizza sauce for all kinds of toppings. I often use it with roast vegetables.

Friday: Burgers 2 ways. Portobello Mushroom Burgers with Spicy Avocado
For me Fridays mean fun food, whether it is nachos, pizza, or burgers; it is a night to let go a little. This week I want to try a veggie burger. I have used meaty portobello mushrooms as a burger substitute before and liked them and I love avocado so I am excited about this recipe. While my kid likes avocado and burgers, I am pretty sure he won’t eat a mushroom burger, but that doesn’t mean I won’t try. I am going to offer him one of ours and make him a ‘normal’ burger too. You can choose to buy frozen ready made burgers or you can make your own with your preferred ground meat, just be sure to adjust the shopping list accordingly. Also make sure you have whatever toppings and condiments you like. I think I will get bacon for mine. A piece of bacon is less calories than a whole meat patty and bacon and avocado are a match made in the same food heaven as peanut butter and chocolate.
- Posted using BlogPress from my iPad

Shopping list April 23

Groceries

This week's list will require some input from you -

1. Add your pizza topping choices, sauce choice and pizza dough choice (frozen, naan, or homemade)
2. Add stir fry ingredients if you decide to do an alternate version of the recipe otherwise use the list below.
3. Add chili ingredients and toppings if you decide to change from the original recipe otherwise use the list below, add toppings or rice on the side if you wish
4. Add a hamburger option for your kid if you don't think they will try a veggie burger - don't forget toppings for them and buns too!

Pantry items you probably already have:
Olive oil
Salt and pepper
red-wine vinegar
chili powder
cumin
dried oregano and basil
cayenne
red-pepper flakes
soy sauce
cornstarch

List as per the recipes:

1 Loaf Country bread
4 hamburger rolls
1 1/2 pounds boneless, skinless chicken breasts
3 large onion
fresh ginger
Boston lettuce (about 2 heads)
4 large beefsteak tomatoes or Plum tomatoes (4 cups worth)
1 ripe avocado
1 cucumber (I prefer English - about 2 cups)
2 packs fresh basil
1 red pepper
1 green peppers
celery
1 bunch carrots
garlic
1 1/2 cup mushrooms
1 cup zucchini
1(28oz) can tomatoes, undrained and cut
1(19oz) can black beans,drained and rinsed
1(19oz) can chickpeas,drained and rinsed
1(19oz) can kernel corn, undrained
4 large portobello mushrooms (or more 1 per burger)
spicy brown mustard
horseradish
rice vinegar
fresh lime juice
1 jalapeno chile (optional)

Additional options for my versions:
Bacon (for avocado burgers)
Greek style yogurt and cheddar cheese for chili topping
Bocconcini cheese, basil, balsamic glaze, and tomatoes for my pizza
pepperoni and mozza and canned pizza sauce for my kid-friendly pizza

- Posted using BlogPress from my iPad

Menu April 16th to 20th

Monday: Lemon Pasta with Shrimp

1 package of whole grain spaghetti, cooked1 package of cooked frozen shrimp (about a cup and a half to 2 cups)
6 tbsp olive oil
2 cups sugar snap peas, cut into bite-size pieces
2 cloves of garlic, thinly sliced
1 lemon
salt and pepper to taste
Parmesan Cheese

Prepare spaghetti as described on package. Set aside.Thaw Shrimp and peel (if necessary), set aside.

Heat oil in a large non-stick frying pan.Saute garlic for approximately 1 minute, add sugar snap peas and shrimp and Saute for approximately 1 more minute. Add spaghetti and toss.

Cut lemon in half and squeeze juice from both sides into pasta. toss again. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve.



Tuesday: Shortcut Thai Chicken with Rice

Prepare rice as described on package.

6 Boneless, Skinless Chicken Breasts or 12 Boneless, Skinless Chicken Thighs
Vegetable Oil
400ml can Coconut milk, not light
1/4 cup of peanut butter, preferably chunky
2 tbsp hot chili-garlic sauce
1/2 tsp salt4 green onions
Chopped coriander (optional)

Trim any fat from chicken. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add half the chicken. Cook until golden-tinged, 2 to 3 minutes per side. Remove each piece as it is done to a large plate. Repeat with remaining chicken.

While chicken is cooking, in a medium-size bowl, which coconut milk with peanut butter, chili-garlic sauce and salt until evenly mixed.

Return all of chicken to pan, then pour coconut mixture overtop. Bring to a boil stirring often. Cover and reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally, until chicken feels springy when pressed, about 10 to 15 minutes.

Meanwhile, thinly slice onions diagonally. When chicken is done, sprinkle with onions, then coriander. Serve over rice. Leftovers will keep up to 2 days.

*From Chatelaine Magazine

Wednesday: Creamy Broccoli and Cheddar Soup

2 tsp olive oil

1 cup chopped onion

1/2 chopped celery

1 tsp minced garlic

1/2 tsp each dried thyme, dried tarragon and celery seed

2 1/2 cups reduced-sodium chicken or vegtable broth

1 cup peeled and diced potatoes

3 cups broccoli florets

1 cup 5% (light) cream

2 tbsp all-purpose flour

3/4 cups packed shredded old (sharp) cheddar cheese

1/4 cup Parmesan cheese

1/2 tsp freshly ground black pepper

Hot pepper sauce (optional) and salt to taste

Heat olive oil in a large pot over medium heat. Add onions, celery and garlic. Cook and stir until vegtables begin to soften, about 5 minutes. Add thyme, tarragon and celery seed. Cook 30 more seconds. Add broth and potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer 5 more minutes. Add broccoli and simmer 5 to 7 minutes more until broccoli and potatoes are tender.

Carefully transfer soup to a blender or a food processor. Pulse on and off until soup is coarsely pureed (still slightly chunky). Return pureed soup to pot over low heat. Whisk together cream and flour until smooth. Add to soup. Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly. Add both cheeses and pepper. Heat until cheeses are melted. Add a few shakes of hot pepper sauce (if desired) and a pinch of salt if necessary.

Thursday: Frittata with Sourdough Toast

1 loaf sourdough bread

2 tsp olive oil

1/2 cup diced red onions

1 tsp minced garlic

1/2 cup each diced red pepper, thinly sliced zucchini and chopped mushrooms

1 tbsp of fresh minced oregano leaves, or 1 tsp dried.1 1/2 minced fresh thyme, or 1/2 tsp dried

8 eggs, lightly beaten

salt and freshly ground black pepper to taste

1/2 cup of crumbled light feta, or goats milk cheese

Heat olive oil over medium heat in a 10 inch, non-stick skillet. Add onions and garlic. Cook and stir until onions begin to soften, about 2 minutes. Add red pepper, zucchini and mushrooms. Cook and stir until vegetables are tender, about 5 minutes more. Stir in oregano and thyme. Cook for 30 more seconds.

Reduce heat to low. Pour eggs over vegetable, making sure the vegetables are evenly distributed in the skillet. Add salt and pepper. Sprinkle cheese evenly over egg mixture.

Cover skillet with a tight-fitting lid and let cook until eggs are completely set, about 12 minutes. Slice into four portions and serve hot with toasted sourdough slices.

Friday: Lemon Chicken Pitas with Tzatziki, and Fries

1 bag frozen fries
1 1/2 tbsp freshly squeezed lemon juice
1 tsp dried oregano
1 tsp minced garlic
4 boneless, skinless chicken breasts cut into strips
2 tsp olive oil
4 7-inch Greek-style pitas (soft with no pockets)
4 lettuce leaves
1 cup chopped tomatoes
1 small red onion, thinly sliced
3/4 cup tzatziki (you can find this in the fresh dip section of the supermarket, and Costco has a really nice version as well)

Prepare fries according to package.

Combine lemon juice, oregano and garlic in a medium bowl. Add chicken strips and toss until well coated. Let stand 10 minutes.

Heat Olive oil in a large wok or skillet over medium-high heat. Add chicken and cook, stirring often, until no longer pink. Continue to cook until chicken is lightly browned.

Meanwhile, wrap pitas in foil and arm in a 350f degree oven for 8 minutes.

To assemble, place lettuce leaf and 1/4 chicken on one pita bread. Top with chopped tomatoes, onions and 3 tbsp of tzatziki. Fold pita over filling and serve immediately.
*From The Looneyspoons Collection

Shopping List April 16-20

Produce:
sugar snap peas
garlic
2 lemons
Green onion
red onion
Fresh corriander (optional)
onion
celery
garlic
2 medium potatoes
brocoli florets (enough for 3 cups)
1 red pepper
1 zucchini
1/2 cup muchrooms
fresh oregano (use dry if none there)
fresh thyme (use dry if non there)
romaine lettuce
2 tomatoes


Bakery:
1 loaf sourdough bread
7 inch Greek Style Pitas (soft, no pocket pitas)


Dairy:
Parmesan Cheese
Light Cream (5%)
small block old (sharp) cheddar cheese
dozen eggs
feta or goat cheese
tzatziki (in the fresh dip section near fancy cheeses)


Meat:
Cooked, frozen shrimp
10 boneless, skinless chicken breast (or 12 boneless, skinless thighs)


Pantry:
1 package whole grain spagetti
olive oil
vegetable oil
salt
pepper
rice
400ml can coconut milk (not light)
Chunky peanut butter
hot chili-garlic sauce
dried thyme
dried tarragon
celery seed
Box of low-sodium or vegetable broth
all purpose flour
hot pepper sauce (optional)
oregano


Frozen:
fries, sweet potato or regular

Enjoy Easter

Sara here~ Easter break is finally here. If you are like me you have a weekend of turkey and chocolate planned. And then leftovers for a bit (my favorite part!) So, I am pausing menu planning for this week so we can all clean up our leftovers. I will post menu and shopping list next week. Happy Easter!