Menu June 11 to 15

Summer is upon us, and it is time for BBQs and relaxation. Suppermoms will be on hiatus from menu planning for the warm months. We will still be posting tips and great summer recipes, however, we are subscribing to the idea of "easy living" and cooking according to the weather report for the upcoming week over the summer months. We will begin posting menus again in September when the time to hibernate comes back around.

SO, for this week, what we have decided to do is a "Suppermoms - That was Yummy!" It is a chance to try some of the recipes we have already done. Hope you enjoy. Happy eating!

Monday ~ Mega Life Salad (sort of)

Erika's variation on the Fresh Mega Life Salad and my son's favourite, Avocado Sandwiches (optional)

The original salad has marinated tofu and steamed spinach and a bunch of sprouts that St. John's grocery stores rarely carry and when they do they are often icky so she adapted this recipe to make it simpler and it uses easier to get ingredients.  This is a main course salad so assume 4 cups of greens per adult person. Judge for yourself how much your kids will eat.

Erika included the avocado sandwich as an option for kids who turn up their nose at the salad.

Dressing:

1/4 cup water

1/4 cup cider vinegar
1/4 tsp sugar
1 tsp lemon juice
2 tsp sea salt
3/4 tsp pepper
3/4 tsp tamari
1/4 tsp mustard powder
1 clove garlic
1 cup sunflower oil

 (The original recipe calls for part flax oil, but it was also fantastic with just sunflower oil.)

Mix all the ingredients in a blender except the oil and then add oil in a thin stream until emulsified. This will make a lot of dressing which is good because you will want more and can use it for side salads or lunches.

Salad:

Toss mixed lettuce greens with salad dressing.
Thinly slice English cucumber and lay on salad
Slice the avocado in thin wedges and place on salad
Put matchstick or grated carrots on top
Add grated raw beet
Garnish with a handful (or more) of sunflower seeds.

For the Avocado sandwich:

Your kid's favourite bread - toasted or not.
Avocado mashed with mayo and spread on the bread.

Now, if you want to be sneaky you can use a food processor and put some peas or edamame or spinach into the avocado before spreading. Or, if your kid will eat other vegetables like lettuce and tomatoes you can really make this sandwich sing.

Tuesday: Lemon Pasta with Shrimp

This pasta is so quick and easy - perfect for a weeknight. I chop the shrimp up in my kid's portions so they don't notice they are eating them, but if you think you will be caught, just leave the shrimp out, or make the pasta with some cooked sliced chicken.

Ingredients:
1 package of whole grain spaghetti, cooked
1 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.

Wednesday: Carrot Soup with Orange and Ginger (from all recipes.com)


1 tbsp canola oil
1 onions, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2 1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% [optional]
salt to taste
ground pepper to taste

Prepare the vegetables: chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.

Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Thursday: Maple Glazed Salmon with Green Beans and Rice

Salmon Fillets (2-4 depending on size of family)
Cooking Spray (such as Pam)
Ginger Root (1 Tbsp)
Clove of garlic, (1, minced)
100 % Pure Maple Syrup, (1/4 Cup)
President's Choice Memories of Thailand Fiery Chili Pepper Sauce, (1 Tbsp)
Rice
Frozen Green Beans, French Cut, 3 Cups
Unsalted Butter (1 Tbsp)
Slivered Almonds (1 Cup)

Prepare rice as described on package.

Spray a non-stick frying pan with cooking oil spray and heat over medium heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir in maple syrup and Thai sauce.

Preheat broiler. Line baking sheet with foil and spray with cooking spray. Place fillets on prepared baking sheet and divide sauce among them, brushing over top and sides. Broil salmon for 10 minutes per inch or until it flakes easily with a fork.

While salmon is in oven, steam the frozen green beans for approximately five minutes. Remove. Melt butter in a frying pan. Add almonds, and toss green beans in butter and almonds.

To serve, place rice on plate, green beans on top and then fillet on top of that with a drizzle of sauce.

Tip - for kids I flake fish, and mix it all together.

Friday: Naan Bread Pizzas

Easiest pizza crusts ever! Erika's favourite version is to toss grape tomatoes in herbes de Provence and broil until they pop, then crush with the back of a spoon for a pizza sauce. Add some caramelized onion, fresh basil, pitted kalamata olives, and goat cheese, bocconcini or feta on to store bought Naan bread. Bake it until everything is warm and melted in the oven. But that's a grown up version, for kids you need to pick what suits your child's tastes. Buy canned pizza sauce, mozzarella, and pepperoni and have a very straightforward version, or ask your kid what they want and then let them help you make the grocery list.

Some other ideas: store bought basil or sundried pesto, peppers and steak, prosciutto and camembert with Portobello mushrooms and onion. (Fry toppings up first.)

Put the oven on 450 to 475 and put the Naan bread in by itself first to crisp it up before putting the toppings on.

Shopping List June 11 to 15

Produce:
lemon (2)
garlic
lettuce greens
cucumber
avacado (2)
carrotts
beet (1)
sugar snap peas
onion
oranges (2)
ginger

Pizza toppings as you like

Bakery:
kid's favorite bread
crusty bread
Naan Bread (to use as pizza crust)

Dairy:
parmesan cheese
15% Cream (optional)
unsalted butter

Pantry:
slivered almonds
cider vinegar
sugar
sea salt
pepper
tamoric
mustard powder
sunflower oil
sunflower seeds
mayo
whole wheat spagetti
olive oil
canola oil
chicken broth (large carton)
Pam cooking spray
100% maple syrup
President's Choice Memories of Thailand Chili Sauce
rice

Meat:
salmon fillets (2-4)

Frozen:
shrimp (cooked and peeled)
green beans

Shopping List Junuary 4th

Produce
fresh lemon
2 fresh limes
small potatoes (optional for burgers)
corn on cob (optional side)
garlic clove
2 tomatoes
cucumber
red onion
red pepper
green bell pepper
cilantro (2 bunches sub for cilantro roots)
parsley (flat leaf)
Tarragon leaves
Broccoli
carrot
2 stalks lemon grass
fresh ginger (cut and freeze - see directions for Thai soup)
bean sprouts
green onion
asparagus
baby spinach
Pantry
extra virgin olive oil
Thai curry paste (This can be red or green or yellow, but it can be hot - I like green the best and use a lot less if your kids are sensitive
salt and freshly ground pepper
chicken broth
2 cans coconut milk
lime leaves (I got these at the Magic Wok store on Duckworth, but you can sub lime juice for a similar flavour)
fish sauce (Asian section)
crushed red pepper - optional if your kids are sensitive to spice
rice noodles
soy sauce
sesame oil
sesame seeds
brown sugar
Bread
pita bread
Ciabatta rolls or burger buns
Meat, Fish, and Dairy
Plain Greek yogurt
Parmesan Cheese
2 chicken breasts thinly sliced
ground chicken or sausage for burgers
butter
4 5 or 6 ounce cod fillets 1 inch thick
Bacon
Anchovy paste (dairy aisle usually near butter, cheese and eggs)
sun dried tomato pesto - usually in deli case
Provolone Cheese
Misc:
Parchment Paper sheets or pouches
Orange juice (4 tablespoons)

Menu for Junuary 4th ~ 8th

This week's menu is my attempt to will the weather gods to give us back what they cruelly teased us with in May. Summery, spicy, light are my key themes. By the way, I am collecting recipes on Pinterest and you can follow me there.
Monday ~ Chopped Salad with brown butter and yogurt
From Food and Wine, May 2007
INGREDIENTS
1 tablespoon fresh lemon juice
1 small garlic clove, mashed to a paste
1/4 cup extra virgin olive oil
2 tomatoes - cored, seeded, and coarsely chopped
1/2 seedless cucumber - peeled, seeded, and cut into 1/4-inch dice
1/4 cup finely diced red onion
1/2 cup diced red pepper
1/2 cup diced green bell pepper
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped flat leaf parsley
salt and freshly ground pepper
1/4 cup plain nonfat Greek yogurt
3 tablespoons unsalted butter
1/4 teaspoon crushed red pepper
warmed pita bread, for serving
DIRECTIONS
1. In a medium serving bowl, whisk the lemon juice and mashed garlic with the olive oil. Add the tomatoes, cucumber, onion, bell peppers, cilantro, and parsley. Season the chopped salad with salt and pepper and toss. Stir the yogurt and drizzle it over the top.
2. In a small skillet, cook the butter over moderately high heat, swirling the pan, until the butter is fragrant and the milk solids just turn brown, about 5 minutes. Immediately spoon the brown butter over the yogurt and sprinkle the crushed red pepper on top. Serve right away with warm pita.
NOTES:
Serves 4
Tuesday ~ Broccoli Pesto
Yes, more pesto! But hey, it's easy and it gets greens into your kid.
8 servings
INGREDIENTS
2 cups steamed and chopped broccoli (about 1 crown)
1/4 cup chopped flat-leaf parsley
1 garlic clove
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
Kosher salt
freshly ground black pepper
DIRECTIONS
In the bowl of a food processor combine the broccoli, parsley, garlic, and Parmesan and begin processing.
While the processor is running, add the olive oil in a thin stream and blend until smooth. Add salt and pepper to taste. Enjoy!
Source: Adapted from the Lunch Lessons: Changing The Way America Feeds Its Child
Wednesday ~ Thai Coconut Soup
INGREDIENTS
2 14 ounce cans premium coconut milk
1 heaping Tablespoon Thai curry paste (This can be red or green or yellow, but it can be hot - I like green the best and use a lot less if your kids are sensitive about spice)
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts
1 8 ounce package rice noodles
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce
DIRECTIONS
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Thursday ~ Cod baked in Parchment and Bacon Wrapped Asparagus
Cod Baked in Parchment
This recipe calls for asparagus, skip it, because it is going to be used in the side dish. You can use sheet parchment or buy little ready made parchment pouches. The sheet parchment adds novelty for kids as they get to 'unwrap' supper. Baking a few olives or capers in with the fish would be nice too. You'll need to do the asparagus first and half way through the asparagus cook time add the fish to the oven for the last 20 minutes.
INGREDIENTS
4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
4 tablespoons orange juice
DIRECTIONS
Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
Bake fish packets 17 minutes. Slide packets onto plates and serve.
Bacon Wrapped Caramelized Sesame Asparagus
serves 4, is easily multiplied
INGREDIENTS
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds
DIRECTIONS
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.
Friday ~ Burgers!
Remember these from a previous week's menu? Garlicky Spinach Sausage Burgers. I made my version with ground chicken and they were excellent. Add corn on the cob or a side salad and roast potatoes to make this meal complete.
INGREDIENTS
10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
DIRECTIONS
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
- Posted using BlogPress from my iPad

Menu May 27 - June 1

I am sitting at my computer listening to my kids play in the sunshine (Batman and Robin are chasing Green Goblin through my garden). The hum of lawn mowers provides a summery backdrop to the mayhem in my yard, and I have a sun-shiny, happy kids, beautiful day buzz.

This weather also puts me in the mood for fresh, healthy food. I hope you enjoy the menu this week - and don't forget to comprimise where necessary to make this menu friendly for your family. We must not forget the purpose of this blog - making life easier for us super-people.

Monday: Chicken and Asparagus Crepes (from foodnetwork.com)

• 3 tablespoons unsalted butter, plus more for the dish
• 2 1/2 cups shredded rotisserie chicken
• 1 1/2 cups ricotta cheese
• 3/4 cup grated parmesan cheese, plus more for serving
• 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
• Kosher salt and freshly ground pepper
• 8 store-bought crepes (about 9 inches each)
• 1 shallot, sliced
• 1/2 pound asparagus, trimmed and cut into pieces
• 3/4 cup low-sodium chicken broth
• 1 teaspoon finely grated lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Tuesday: Broiled Salmon with a Creamy Dill Sause, served with Rice and Steamed Veggies
(from Janet and Greta Podleski, The Looneyspoons Collection)

Rice
6 boneless skinless salmon fillets (about 6oz each)
1/3 cup light sour cream
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and fresh ground pepper
Vegtables (broccoil, carrott, sugar snap peas)

Prepare rice according to directions.

Chop vegtables and place steamer. Boil water and steam vegtablles. When cooked, sprinkle with salt and pepper and a dash of lemon juice.

Preheat broiler. Sprinkle salmon lightly on both sides with salt and pepper.

Place salmon on a baking sheet that has been sprayed with cooking spray (such as Pam). Broil 4 to 6 inches from heat source for about 4 minutes per side, or until fish flakes easily but is still just slightly pink in the centrer.

While fish is cooking, prepare the sauce. In a small bowl, whick together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest, salt and pepper.

Remove salmon from oven, drizzle with sauce. Serve immediatly.

Wednesday: Butternut Squash Soup with Pears and Ginger
2 tsp olive oil or butter
1 cup chopped onion
1 tsp minced garlic
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp ground cumin
4 cups reduced-sodium chicken broth
3 cups peeled, cubed butternut squash
2 cups peeled, chooped pears
1 cup peeled chopped carrots
1/2 tsp salt
1/4 tsp ground fresh pepper
3/4 cup light sour cream

Heat olive oil in large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add ginger, curry powder and ground cumin. Mix well and cook for 30 more seconds.

Add broth, squash, pears, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until squash and carrots are tender. Stir occasionally.

Working in batches, carefully transfer soup to a blender and puree until smooth. Soup will be very thick. Return soup to pot and stir in sour cream. Serve hot.

Thursday: Veggie Enchilada

Black Beans (1 Can, rinsed)
Salsa (1 bottle)
Frozen Corn (1/2 cup)
Avocado (2, chopped)
Flour Tortillas
Cheddar Cheese (1 Cup or to taste)
Sour Cream

Preheat over to 350 degrees.

Combine black beans and salsa. Add frozen corn. Add chopped avocado. Wrap mixture in tortillas and place side by side in a baking dish. Spread grated cheese over top.

Bake for 20-30 minutes.

Serve with sour cream and additional salsa (if you have it.)

Friday: Spelt Pancakes with Sausage and Fruit Salad

Breakfast Sausage
Fruit Salad
Maple Syrup

Whole Spelt Flour (2 Cups) *you can get this in the health food section of your store, or at Bulk Barn.
Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (3/4 Tsp)
Milk (1 3/4 Cups)
Unsalted Butter, melted (2 Tbsp)
Vanilla (2 Tsp)

Fry Sausage until cooked though. Set aside.

Melt Butter. Put all pancake ingredients in your blender and blitz. Heat non-stick frying pan or griddle, brush lightly with oil and ladle pancakes onto hot surface. When bubbles appear, flip. Serve with maple syrup, sausage and fruit salad.


(from Janet and Greta Podleski, The Looneyspoons Collection)

Shopping List May 28 - June 1

Produce
Fresh dill
crepes (prepared - in produce aisle)
shallot
asparagus
lemon (2) broccoli
carrot
sugar snap peas
onion
garlic
ginger
butternut squash
pears (2)
avocados (2)
fruit for salad

Bakery
Tortilla

Meat
Rotisserie Chicken
6 boneless skinless salmon fillets
Breakfast sausage

Dairy
unsalted butter
ricotta cheese
Parmesan
cheddar
milk
sour cream (large tub)

Pantry
kosher salt
fresh pepper
low-sodium chicken broth (3 containers)
100% pure maple syrup
Dijon mustard
rice
olive oil
curry powder
cumin
1 can black beans
1 bottle salsa
whole spelt flour
sugar
baking powder
vanilla

Frozen
Corn

May 21 - 25th Meal Plan and Shopping List

A stomach bug derailed my meal plan activities last week, but summer-like weather has inspired my menu for this week. This could be the easiest menu  I have ever done and has a nice balance of ready-made and from scratch ,as well as healthy and not-so healthy, but all very delicicous recipes.

Victoria Day Monday BBQ Party
A perfect day for a BBQ. I love the slider options at the grocery stores these days. Mini burgers and those cute little buns make great kid meals. My husband and I like them too. We look for the lower fat and sodium versions. We usually serve them with roasted potatoes and grilled corn on the cob which my 3 yo loves. We make it fun with pig and dog shaped corn holders that I bought last year. I usually fry onions and mushrooms to top the adult burgers too. This is an easy meal, very little clean up, and offers lots of choices. The main ingredients are burgers, buns, corn, little potatoes and your condiments. If you haven't grilled corn before, you can do it husk on or off. If the husk is on it will turn black and that is ok. If it is off, put the corn on the top rack. 15 minutes should do it either way. Here's a link to give you some detail.
If you google grilled corn on the cob you will find lots of options, even some delicious ones where you pull back the husk, put the butter in and fold the husk back up and wrap in foil. YUM.

Tuesday - Shrimp Saganaki
Here is an easy seafood recipe that we love. Although it seems strange to me, a lot of kids seem to like shrimp, so this is one you can adapt for your kids, or at least serve them the shrimp and crusty bread in a different way if you don't think they will go for the actual recipe.

Wednesday - Sneaky Pesto
I don't know how you feel about pesto two weeks in a row, but this recipe is slightly different and is a way to get greens into your kids if they will try it. I am hoping I can find good basil. I could eat pesto every second day so I am always looking for new ways to do it.
Thursday- Cobb Salad
This salad is known as an "American Classic" it could also be called 'Kitchen Sink Salad' there is something in it for everyone and it is a salad that eats like a meal. Read the ingredients and adjust for your family's tastes and what you can get at the grocery store. My husband loves this.
Friday - Wing Night!
Chicken Wings and Iceberg Lettuce Wedges with dressing of your choice
If you want to go with frozen wings, there are lots of options these days to suit all tastes and diets (except vegetarian of course!) You can also make your own. Here's a recipe if you choose that route, but for me? Frozen wings are easier especially on a Friday. I chose iceberg lettuce as the side because kids love it and it is about as easy a way to do a side salad as is possible. You can add raw carrots and celery to this to make it like a real wing night. We did this one night and it was fun to pretend we had out own wing restaurant. We had ranch, sour cream and blue cheese dips and the grown ups had beer. Extra Bacon from the Cobb Salad would go really well with the ice berg lettuce wedges... chop and sprinkle on top.

Shopping List
I did the shopping list by recipe so you can pick and choose which ones you want to make and mix and match with your own menu. If you like this format let us know.

BBQ Party:
Sliders
Buns
Corn on the Cob
Small potatoes
Condiments and toppings for burgers (your choice)

Saganaki
olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1 1/4 pounds), coarsely chopped
red pepper
1 1/2 pounds shelled and deveined large shrimp
pitted kalamata olives
fresh dill
Greek feta cheese, crumbled
Crusty bread

Pesto
linguine pasta
2 medium avocados
3 cups baby arugula leaves
basil leaves
lime juice (from 2 large limes)
garlic
Parmesan (4 ounces)
sliced almonds

Cobb Salad
bunch of watercress
fresh chives
head of boston lettuce
head of romaine
3 ripe avocados
small bunch of curly endive
tomato
2 whole skinless boneless chicken breasts (you could sub a precooked roast chicken)
olive oil
red-wine vinegar
grated roquefort (this is blue cheese, so switch it if your kids are not gourmands - I don't think mine would eat this!)
large egg
lean bacon
dijon-style mustard

Wing Night!
Frozen wings or chicken wings and your choice of sauce
Ice berg lettuce
Your choice of creamy dressing and or dip for the vegetables
Carrots
Celery
Beer :)



- Posted using BlogPress from my iPad