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!