Fall Menu: Week 2

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We are having some gorgeous fall weather in my neck of the woods, and I hope you are too! I am loving it – almost as much as I love this week’s menu. Your taste buds should be singing and dancing by the end of the week.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Fall Menu: Week 2

Sunday: Chicken and Butternut Squash Tagine

 

 

 

 

Monday: Zesty Quinoa with Beans

 

 

 

 

Tuesday: Chili-Lime Chicken

 

 

 

 

Wednesday: Sausage and Kale Soup

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Thursday: Chicken Alfredo Lasagna

 

 

 

 

Friday: Leftovers with Apple Cobbler

 

 

 

 

Saturday: Broccoli Cheddar Quiche

 

 

 

 

Have a great week!

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Broccoli Cheddar Quiche

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Broccoli and cheddar cheese is a classic combination, and this Broccoli Cheddar Quiche is as good as it looks! Even my oldest daughter devoured it without the usual strong-arming it takes to get her to eat her broccoli. I’m picky about the egg-to-milk ratio in quiche – too much milk makes the filling too “soft” and too many eggs turns it into an omelet – but the ratio in this recipe is perfect. I hope you agree! 

Ingredients
1 tablespoon olive oil
3/4 cup diced red onion
1 clove of garlic, minced
1 cup finely chopped frozen broccoli, thawed and well drained
3 whole eggs
2 egg yolks
3/4 cup whipping cream
3/4 cup milk (1%)
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese, divided
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Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft. Add the garlic and cook for about 30 seconds (reduce heat, if needed, to prevent burning). Stir in the broccoli, and remove the skillet from heat.

In a medium bowl, whisk together the eggs and egg yolks, cream, milk, salt, and pepper.

Press 1 cup of the shredded cheese into the bottom of the pie crust, making sure to cover the entire bottom of the crust. Mix 1/2 cup of the cheese into the broccoli mixture and then add the broccoli mixture to the pie crust. Slowly pour the egg mixture into the pie crust, and then top with the remaining 1/2 cup of cheese.

Bake for about 40-50 minutes, or until the center of the quiche no longer moves, when the quiche is gently jiggled.

Let cool for at least 20 minutes. No, really. If you cut into the quiche too soon, it won’t set properly and you’ll be left with runny quiche (yuck). This quiche tastes even better the next day, so it’s a great recipe to prepare in advance. Enjoy!

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Fall Menu: Week 1

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Fall is finally here, which means the temperature is cooling, and I get to start using my favorite cooking appliance – the oven. Yay! For those of you in Northern California, we’re expecting rain and cool temperatures this week, which is perfect weather for this week’s menu. I’ve included several easy oven dinners, and comfort food that will warm you up from the inside.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Fall Menu: Week 1

Sunday: Easy Roasted Chicken with Roasted Brussels Sprouts

 

 

 

 

Monday: Green Chile Chicken Enchilada Casserole

 

 

 

 

Tuesday: Curried Butternut Squash Soup

 

 

 

 

Wednesday: Shrimp and Sausage Jambalaya

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Thursday: Spaghetti with Turkey Meatballs

 

 

 

 

Friday: Mexican Baked Fish

 

 

 

 

Saturday: Roasted Pork Loin with Buttered Apple Sauce

 

 

 

 

Have a great week!

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Summer Menu: Week 6

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Hello friends! This week’s menu has a wide variety of yummy recipes. My “Lazy Friday” recipe this week is grilled cheese sandwiches with salad. Even when I have no desire to cook, I can usually motivate myself to make grilled cheese sandwiches. I realize most of you already know how to make a grilled cheese but there was a time that I didn’t, so I’ve included a recipe for you, just in case.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Summer 2012 Menu – Week 6

Sunday: Peachy Piggy Pizza

 

 

 

 

Monday: Cheesy Quinoa Casserole

 

 

 

 

Tuesday: Simple Summer Squash and Sausage

 

 

 

 

It’s hard to find the right product discount generic viagra to treat your erectile dysfunction problem. Avoid processed cialis 5mg uk foods as much as possible. In general cases, doctors advise people to cheap viagra pfizer keep a spare tyre handy along with the same manufacturing as well as packaging technology. The pills gradually get dissolves in the blood and aids you get full pleasure of the generic viagra online sexual life. Wednesday: Mexican Casserole

 

 

 

 

Thursday: Balsamic Chicken Pasta with Olive Oil Toast

 

 

 

 

Friday: Grilled Cheese Sandwiches with Salad
(no photo)

Saturday: Simply Delicious Burgers with Zucchini Sticks

 

 

 

 

Happy cooking!

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Baked Zucchini Sticks

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Zucchini is in abundance right now, and this is a wonderful way to prepare them. The zucchini are coated in seasoned bread crumbs and then baked to perfection. You get tender zucchini beneath a crunchy coating, right out of the oven. The zucchini will need to sit for at least one hour before cooking, so be sure to start this recipe in advance. 

Ingredients
3 medium zucchini
1 tablespoon salt
1 cup flour
1 egg
1/4 cup milk
1 1/2 cup Italian bread crumbs
Olive oil spray

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After the zucchini has rested for at least 1 hour, rinse thoroughly to remove excess salt (it will be plenty salty), then dry thoroughly with a towel.

Preheat the oven to 425 degrees (use a convection setting, if you have it). Line a large baking sheet with parchment paper and spray with the olive oil spray.

Place the flour in one shallow bowl, whisk together the egg and milk in a second shallow bowl, and place the bread crumbs in a third shallow bowl. Line up your breading assembly line, as follows: zucchini, flour, egg mixture, bread crumbs, and then parchment-lined baking sheet.

Use the “wet hand/dry hand” technique for coating the zucchini sticks. Drop a zucchini stick into the flour with your right hand and coat thoroughly; drop the stick into the egg and coat it using your left hand; lastly, drop the stick into the bread crumbs and coat with your right hand and then place on the baking sheet. This technique should keep your hands relatively clean and make the coating process more efficient. Repeat for the remaining zucchini sticks. Spray the zucchini lightly with olive oil spray.

Bake for about 12 minutes. Remove the baking sheet from the oven and turn each zucchini stick with tongs, and then bake for an additional 15 minutes, or until they are golden brown. Serve hot and enjoy!

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Simply Delicious Burgers

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Sometimes the simplest recipes are the best. I spent many years in pursuit of the perfect homemade burger. I’ve tried countless burger recipes, containing a variety of ingredients, but none of those burgers were as delicious, or as easy to prepare as this one. The only ingredients you need are barbeque sauce, salt, and pepper to get juicy and flavorful burgers at home. Give Kinder’s BBQ Sauce at try; it’s our favorite! 

These burgers are great to make ahead and store in your freezer for an easy week-night dinner. Simply prepare the burger patties (uncooked), place each patty on a piece of waxed paper, then stack them and freeze in a freezer bag.

Ingredients
Ground beef (approx. 1.5 pounds)
Barbeque sauce (approx. 1/2 cup)
Salt and pepper to taste
Sliced cheese (optional)
Hamburger buns
Burger toppings

Add the ground beef, barbeque sauce, and salt and pepper to a large bowl and stir until combined (be careful not to over-mix).
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Use your hands to form patties about 3/4-inch thick. After you form each patty, use your fingers to make a depression in the center of the patty (the center of the patty should be thinner than the outside), so you don’t get a bulge in the burger while it cooks.

If you have time, cover and refrigerate the patties for several hours before cooking to enhance the flavor of the burgers. You could also freeze them at this point.

Preheat the grill to medium-high heat.

Allow the patties to sit on the counter for 15-20 minutes before cooking. This will bring the meat to room temperature, which will ensure the burgers cook evenly.

Place the burgers on the grill and cook for about 5-6 minute a side, or until cooked through, being careful not to over-cook them. If desired, place a slice of cheese on each burger about 1 minute before they are done.

Serve the burgers on hamburger buns with your favorite toppings. I served our burgers with sweet potato fries (I’m still perfecting that recipe) and awesome baked zucchini fries (I’ll post that recipe soon). Enjoy!

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Summer Menu: Week 5

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This week’s menu utilizes summer bounties, including chiles, tomatoes, pears, and squash. You deserve a break, so on Friday, treat yourself to your favorite take-out dinner and make a delicious pear pie instead!

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Summer Menu: Week 5

Here’s the menu for this week:

Sunday: Chiles Rellenos

 

 

 

 

Monday: Grilled Sockeye Salmon

 

 

 

 

Tuesday: Salmon Tacos

 

 

 

 

Wednesday: Tabouli Salad


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Thursday: Bean and Kale Ragout

 

 

 

 

Friday: Take-out with Almond Pear Pie

 

 

 

 

Saturday: Summer Squash Quiche

 

 

 

 

Have a great week!

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Shrimp and Sausage Jambalaya

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Jambalaya! It’s a fun word to say, don’t you think? Say it with me! JAM-BA-LAYA!

Jambalaya is basically a thick rice stew filled with sausage, shrimp, beans, veggies, and lots of flavor. My recipe is on the mild side, so my kids will eat it, but you can make yours spicier by increasing the cayenne pepper and adding some of your favorite hot sauce.

Ingredients
2 tablespoons vegetable oil
1 pound bulk Italian sausage
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
1 cup diced carrots
1 teaspoon paprika
Dash cayenne pepper
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1 garlic clove, pressed
1 teaspoon sea salt
1 teaspoon black pepper
1 pound large shrimp, peeled and deveined
2 cups cooked brown rice

Add oil to your largest, heavy skillet and heat over medium-high heat. Add the sausage, onion, bell pepper, celery, and carrots to the skillet. Using a spatula, break the sausage up into bite-sized pieces. Sauté, stirring frequently, until the sausage is browned and the veggies begin to soften. Reduce the heat, if needed to prevent burning.

Add the paprika and cayenne pepper to the skillet and cook for about 1 minute.

Add the beans, tomatoes, garlic, salt and pepper to the skillet. Stir to combine, reduce heat to low, cover and simmer for about 25 minutes.

Stir in the shrimp and rice, then replace the lid and let cook for about 5 minutes, or until the shrimp is thoroughly cooked. Serve hot and enjoy!

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Summer Menu: Week 4

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Happy Back to School for those of you who had kids start school last week! Remember when we used to start school the day after Labor Day – what happened to that? Well school may have begun, but according to the weather (and my stomach) it’s still summer and this week’s menu is filled with great summertime recipes.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Summer Menu: Week 4

Here’s the menu for this week:

Sunday: Greek Pasta Salad with Sausage

 

 

 

 

Monday: Grilled Lemon Herb Pork Chops with LO* Pasta Salad

 

 

 

 

Tuesday: Grilled Chicken Tandoori

 

 

 

 

Wednesday: Tomatoes with Fresh Basil over Pasta
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Thursday: Green Salad with LO* Tandoori Chicken
(no photo)

Friday: Vegetarian Pesto Pita Pizza

 

 

 

 

Saturday: Fish Tacos

 

 

 

 

*left-over

 

Happy cooking!

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Greek Pasta Salad with Sausage

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I guess I could call this a Mediterranean Pasta Salad since it has Greek and Italian ingredients, but the name isn’t as important as the taste (which is great, by the way!). Tender pasta mingles with olives, feta cheese, tomatoes, chickpeas, and Italian sausage for a main dish salad full of flavor and interesting textures. Be sure to make the pasta salad (not the sausage) in advance, so the flavors have time to develop. 

Ingredients
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon ground pepper
1/2 pound corkscrew pasta, cooked and cooled
1 can garbanzo beans, drained and rinsed
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3/4 cup feta cheese
1/3 cup diced red onion
1 1/2 cups chopped tomatoes
1 package Italian sausage

Wisk together the olive oil, red wine vinegar, garlic powder, oregano, sugar, and ground pepper in a large bowl. Add the cooked pasta, garbanzo beans, olives, feta, red onion, and tomatoes, and stir gently to combine. Cover and place in the refrigerator for several hours or overnight.

Add the Italian sausage to a large, cold skillet and add 1/2 cup of water. Cover and place over medium-low heat. Simmer until the water evaporates, and then remove the lid. Brown the sausage, turning frequently, until the sausage is cooked through.

Let the sausage cool slightly, and then cut into slices. To serve, fill bowls with the cold pasta salad, and place sausage slices over the top.

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