Monday, May 8, 2017

Orzo Pasta Salad with Spring Vegetables


for 12 servings you will need -

1 tablespoon oil
2 shallots, minced
2 garlic cloves, minced
12 oz orzo pasta, cooked and cooled
1 bunch asparagus, chopped and cooked
1 can quartered artichoke hearts, drained
1 package sun-dried tomatoes
1 lemon
1/4 cup vinegar
1/3 cup oil
1 teaspoon salt
1/2 teaspoon pepper

Heat oil in saucepan and cook shallots and garlic until softened and starting to brown.
In a large bowl, combine shallots, garlic, pasta, asparagus, artichoke hearts, tomatoes, and zest of the lemon.
In a small bowl combine juice of the lemon, vinegar, oil and seasonings. 
Stir dressing into salad and refrigerate overnight.  Serve cold and enjoy!

Saturday, May 6, 2017

Menu Plan

Supper Menus
May 6th - 12th

Saturday
out for supper

Sunday
leftovers

Monday

Tuesday
FFA banquet
taking sugar cookies

Wednesday
fehttuchini alfredo, blackened chicken

Thursday
homemade pizzas 

Friday
chicken and beef fajitas, spanish rice, refried beans, mexican street corn salad, chips and salsa 

Thursday, May 4, 2017

Black Bean Burgers with Chipotle Mayo


If you like frozen veggie patties from the grocery,
you'll love these fresh homemade ones!

You will need -

1 can black beans, rinsed and drained well
1/4 bell pepper, finely diced
1/4 onion, finely diced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1 egg
2/3 cup panko bread crumbs
1 cup mayonnaise 
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce
2 teaspoons lime juice

Place beans in a bowl and mash with fork.
Add pepper, onion, seasonings, egg, and bread crumbs.
Combine well and shape into 4 patties.
Place on cookie sheet and bake at 375 for 20 minutes,
turning patties over half way through cooking time.

Combine mayonnaise, chilies, sauce and lime juice in blender and blend until smooth.
Top patties with chipotle sauce and enjoy!

Monday, May 1, 2017

Thai Cashew Chicken


you will need - 

1 lb chicken tenders, cut into bite sized pieces
2 tablespoons cornstarch 
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 2 tablespoons peanut oil
2 red bell peppers, chopped
1 head of broccoli, chopped
4 green onions, sliced thinly
2/3 cup cashews
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon grated fresh ginger root
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Toss chicken with cornstarch, salt and pepper.
Heat oil in a saucepan and brown chicken pieces on both sides.
Remove chicken from pan.
Add peppers, broccoli, onions and cashews to pan.
Cook until vegetables start to soften.

Meanwhile, combine soy sauce, vinegar, honey, ginger, cloves, and red pepper.
Add sauce and chicken to vegetables.
Continue to cook until vegetables are tender and chicken is cooked through.
Serve with rice, couscous or quinoa. 

Enjoy!

Friday, April 28, 2017

Menu Plan

Supper Menus
April 29th - May 5th

Saturday
invited to friends house for supper

Sunday
breakfast for supper

Monday

Tuesday
hosting college students - bbq sausage and chicken wraps, baked beans, skillet corn, macaroni salad, potato chips, dewberry cobbler, ice cream

Wednesday
lettuce wraps

Thursday

Friday
soccer banquet

Wednesday, April 12, 2017

Spicy Thai Noodles


you will need -

1 lb noodles (angel hair, linguine, or spaghetti)
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon red pepper flakes
1/4 cup soy sauce
1/4 cup honey 
1/2 cup peanuts, chopped
several green onions, chopped
a bunch of cilantro, chopped

Cook noodles, drain and set aside.
Heat oils and pepper in a small skillet.
Strain out pepper and return oil to skillet.
Add soy sauce and honey.
Pour sauce over cooked noodles.
Serve with peanuts, onions and cilantro.

Serves 6-8 

Enjoy! 

Friday, April 7, 2017

Menu Plan

Supper Menus
April 8th - 14th

Saturday
grilled steak and pepper kabobs, baked potatoes

Sunday
sandwiches on homemade bread, chips

Monday
sheet pan garlic butter tilapia with asparagus and cherry tomatoes

Tuesday
sheet pan parmesan pesto chicken, caprese salad

Wednesday
spicy thai noodles

Thursday
greek chicken sheet pan dinner with potatoes, green beans and feta cheese

Friday
leftovers

Wednesday, March 29, 2017

One Pot Spinach Pasta


You will need - 

9 ounce bag fresh spinach leaves, divided
1 package sliced sun-dried tomatoes with basil
1 large onion, sliced
3 garlic cloves, sliced
1 pound dry linguine, broken in half
2 teaspoons dried Italian seasoning
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
5 cups chicken broth
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a large pot over medium-high heat. Pour chicken broth over all.  Cover and bring to a boil.  Cook about 10 minutes until pasta is tender, tossing occasionally as pasta cooks.  Add parmesan and stir to combine.  Toss in the remaining spinach leaves and serve.  Enjoy! 

Makes 6 servings. 

Saturday, January 14, 2017

Menu Plan

Supper Menus
January 14th - 20th

Saturday
bbq chicken, baked potatoes, spinach

Sunday
out for supper

Monday
veggie burgers, chips, dip

Tuesday
supper with college students - homestyle lasagna, italian mac and cheese, italian meatballs, garlic knots, caesar salad, eclair cake

Wednesday
grilled chicken, roasted vegetables, rustic bread

Thursday
soccer tournament - not sure of supper plans

Friday
soccer tournament - not sure of supper plans

Saturday, January 7, 2017

Menu Plan

Supper Menus
January 7th - 13th

Saturday
homestyle lasagna, cheesy italian bread, caesar salad 

Sunday

Monday
sliders, homemade buffalo chicken bites

Tuesday
slow cooker french dip sandwiches, potato chips

Wednesday

Thursday
out for supper

Friday
leftovers