Thanksgiving is over! We ate out at El Fenix tonight - yummy - and a great way to end the last few days of turkey and dressing. We decorated today - the children did a lovely job on the Christmas tree and then we hung the lights outside. It's beginning to look a lot like Christmas!
Menu for the week:
Monday - by request, Nick's favorite pasta. This is one of my favorite things to make because the family loves it and it is so easy. Refrigerated (fresh) cheese tortellini, cooked according to package directions, and while it is cooking, saute some diced ham (already chopped and packaged), frozen peas, and when the peas turn bright green, add in a jar of alfredo sauce. Heat it all up, toss the drained tortellini in with the sauce... serve with crusty bread and a sprinkle of Parmesan cheese. Truly dinner on the table in 15 minutes.
Tuesday - Roasted pork tenderloin, Lentils, steamed asparagus. Marinate pork night before in a plastic baggie with: 1/4 cup each olive oil, soy sauce, Worcestershire, and also 1 teaspoon of each: garlic powder, onion powder, thyme, ginger, sage, marjoram, salt and pepper. bake at 350 for 45 minutes. (Start the lentils first... I've found they can cook longer. Also if they seem dry, add some water or more chicken stock.)
Lentil recipe:
1/4 cup olive oil
1 chopped onion
2 chopped carrots
1/2 teaspoon each thyme and marjoram
3 cups chicken stock
1 cup lentils (washed and picked free of little rocks)
1 can of diced tomatoes
1/4 cup sherry or dry red wine
1/4 cup cream (optional)
Directions:
In a large pot, saute the carrot and onions 3-5 minutes in the olive oil. Add dried spices and a bit of salt, stir. Add in stock, lentils and tomatoes. Bring to boil, then cover and reduce heat. Cook until lentils are tender (about 35-45 minutes). Add the sherry and cook for just a few minutes more, add cream if you are adding. Top with cheese (Parm or cheddar) to serve.
Wednesday: Cameron's birthday - she has asked for flat iron steak (marinate the night before in equal parts soy sauce and ketchup, 2 tsp fresh ginger and garlic, and a splash of sesame oil), mashed potatoes, and broccoli.
Thursday: Lemon Chicken Soup with crusty rolls. Since last night had some work to it, this night should be easy! In a dutch oven or big pot saute a large onion, chopped, 5 celery ribs, chopped, and 2 cloves minced garlic - in 1 tsp olive oil. Add two big boxes of chicken stock or broth, 4 tsp lemon zest, 2 bay leaves and 1 package of carrots (chopped) . While it is simmering, add in chicken from a rotisserie chicken bought at the deli section of the grocery store. Can add cooked green beans at the end if you want more veggies in it. It's done with the carrots are tender.
Friday: We're taking our five plus six other little girls to Studio Movie Grill for Cameron's birthday party. Wish me luck... not on the movie night, but the sleepover that follows.
Saturday: Kids get ordered pizza, we have a party to go to! And the fun begins....
One other thought... This year I am making all the teacher gifts. With my five children, we have 10 teachers that need gifts! I am trying to decide if I am going to do homemade Hot Fudge Sauce (December 2009 Southern Living) or it's "sister" the Brown Sugar Cinnamon Hot Fudge Sauce; pickled carrots; or Eggnog Pound Cakes. The hot fudge keeps up to two weeks in the fridge, but that means the teacher may have to eat a few hot fudge sundaes to get rid of it. The pickled carrots sound easy and they're a nice compliment to a sandwich or can be set out at a holiday party, but seems like kind of a weird thing to give, but I would put it in a nice jar and have the kids help me make them... of course. And the Eggnog pound cake just sounds so yummy and is a breeze to make. Oh, I forgot, we also have the bus driver and the aid on the bus that Cameron takes... so that takes it up to 12. I might be making a little of each. I'll keep you posted.
Stay Strong - you need it this holiday season.
Mecca
Sunday, November 29, 2009
Wednesday, November 25, 2009
Thanksgiving Week
Hello!
Sorry to have not posted a menu this week - it's a shortened week at work and therefore (probably like you) I have to fit five days of work in to three. I did try a new tangerine chicken recipe on Monday night - and after squeezing 15 tangerines to get a cup of juice and zesting a few to get a tablespoon of tangerine rind - I am sad to say that it was wasted effort. Glad I didn't share the recipe. We went out to eat on Tuesday night - Asian food - and Wednesday night I am trying a new pork stew recipe that looks promising (and was easy - crock pot with potatoes, carrots, celery, ginger, garlic, bay leaves, diced tomatoes and a pork tenderloin)... if it turns out I'll be sharing the recipe.
You may be busy creating your own Thanksgiving masterpieces this week. I don't cook for Thanksgiving, as I LOVE to cook but do not love the pressure of a holiday meal. I am cheerfully contributing fruit salad, green salad, and roasted veggies. That's enough for no pressure.
On the topic of Thanksgiving, we have so very much to be thankful for. We live in a country that is rich, and we are also rich. Our worries are never "will we eat today" but "what do we want to eat today." Our problems are often just inconveniences - not problems at all. What we think is bad is typically just something that is bothersome - we can't get what we want - we're a bit uncomfortable - had to go out of our way to do something. How many people would GLADLY trade our "problems" for their problems?
This morning one of the men at my church did a charity coat event. I took over seven coats. He will be taking the coats to a church in east Plano where there are 1200 people waiting for the coats. (And the food bank.) Here, literally under my nose, are 1200 people that will wait in line for my old coat? For themselves and their children. What would I complain about? I still have two very nice coats hanging in the closet. And so do my kids.
Oh, we have so much to be thankful for.
One tradition we have at one of my in-law's homes at this time of year is to go around the table while we are eating and tell everyone what we are thankful for. This year, my turn may last until desert is served.
Stay Strong. Give Thanks.
Mecca
Sorry to have not posted a menu this week - it's a shortened week at work and therefore (probably like you) I have to fit five days of work in to three. I did try a new tangerine chicken recipe on Monday night - and after squeezing 15 tangerines to get a cup of juice and zesting a few to get a tablespoon of tangerine rind - I am sad to say that it was wasted effort. Glad I didn't share the recipe. We went out to eat on Tuesday night - Asian food - and Wednesday night I am trying a new pork stew recipe that looks promising (and was easy - crock pot with potatoes, carrots, celery, ginger, garlic, bay leaves, diced tomatoes and a pork tenderloin)... if it turns out I'll be sharing the recipe.
You may be busy creating your own Thanksgiving masterpieces this week. I don't cook for Thanksgiving, as I LOVE to cook but do not love the pressure of a holiday meal. I am cheerfully contributing fruit salad, green salad, and roasted veggies. That's enough for no pressure.
On the topic of Thanksgiving, we have so very much to be thankful for. We live in a country that is rich, and we are also rich. Our worries are never "will we eat today" but "what do we want to eat today." Our problems are often just inconveniences - not problems at all. What we think is bad is typically just something that is bothersome - we can't get what we want - we're a bit uncomfortable - had to go out of our way to do something. How many people would GLADLY trade our "problems" for their problems?
This morning one of the men at my church did a charity coat event. I took over seven coats. He will be taking the coats to a church in east Plano where there are 1200 people waiting for the coats. (And the food bank.) Here, literally under my nose, are 1200 people that will wait in line for my old coat? For themselves and their children. What would I complain about? I still have two very nice coats hanging in the closet. And so do my kids.
Oh, we have so much to be thankful for.
One tradition we have at one of my in-law's homes at this time of year is to go around the table while we are eating and tell everyone what we are thankful for. This year, my turn may last until desert is served.
Stay Strong. Give Thanks.
Mecca
Sunday, November 15, 2009
Week of Nov 15
Wow, half way through November already! This weekend we went to a lovely wedding in Fort Worth. It is amazing how one night away can recharge. (Away from the children.) Friday night we started a new Bible Study about marriage. We watched a Nooma video called Flame, where Rob Bell talked about the three different kinds of love that the bible describes. It was a great video. I wondered if the couple being married had were experiencing all three types of love. I am happy that we have all three in our marriage. It was very thought provoking... the video and then attending a wedding.
Last week Shawn helped me prepare the pot roast (browning it in oil) and ended up frying his hand and has second degree burns. The blisters have now deflated and I'm concerned that they're getting infected. He is keeping it covered with the burn cream the hospital gave him, with pads and gauze... changing it twice daily - but it is not looking so good. Never a dull moment in this house.
Our menu this week is entirely from recipezaar.com. Hubby is ready for lights out so I didn't have much time to look through cook books. (Sunday night we had a soccer party and ate dinner there.)
Mon: Garlic Rosemary chicken breasts in the crock pot, mashed potatoes, sauteed zucchini. (5 cloves minced garlic, 1/2 cup of melted butter, 1/2 cup white wine, 1/2 chicken bullion cube, 5 sprigs of fresh rosemary - all in the crock pot with frozen chicken breasts all day on low.)
Tues: Pistachio Asparagus stuffed Tilapia, orzo pasta, strawberry spinach salad. (The recipe for the fish is on recipezaar.com under the title - looks delish! Strawberry spinach salad is a pint of sliced strawberries, baby spinach, dressed in 2 Tablespoons strawberry jam, 1 Tablespoon balsamic vinegar, 3 Tablespoons olive oil - wisked together.)
Wed: Chinese pork tenderloin, rice, sauteed baby bok choy and carrots. (Recipe is under name "Spicy chinese pork tenderloin... got five stars on the ratings and is super easy.)
Thurs: Second soccer party - out for burgers.
Fri: Baked Penne with Spinach, Grilled Italian (turkey) Sausage, crusty bread (Recipe #78338 on recipezaar.com)
Sat: Having my boss and her family over. I'm thinking we'll grill beef tenderloin, have baked potatoes, some veggies and a nice salad.
Stay Strong!
Mecca
Last week Shawn helped me prepare the pot roast (browning it in oil) and ended up frying his hand and has second degree burns. The blisters have now deflated and I'm concerned that they're getting infected. He is keeping it covered with the burn cream the hospital gave him, with pads and gauze... changing it twice daily - but it is not looking so good. Never a dull moment in this house.
Our menu this week is entirely from recipezaar.com. Hubby is ready for lights out so I didn't have much time to look through cook books. (Sunday night we had a soccer party and ate dinner there.)
Mon: Garlic Rosemary chicken breasts in the crock pot, mashed potatoes, sauteed zucchini. (5 cloves minced garlic, 1/2 cup of melted butter, 1/2 cup white wine, 1/2 chicken bullion cube, 5 sprigs of fresh rosemary - all in the crock pot with frozen chicken breasts all day on low.)
Tues: Pistachio Asparagus stuffed Tilapia, orzo pasta, strawberry spinach salad. (The recipe for the fish is on recipezaar.com under the title - looks delish! Strawberry spinach salad is a pint of sliced strawberries, baby spinach, dressed in 2 Tablespoons strawberry jam, 1 Tablespoon balsamic vinegar, 3 Tablespoons olive oil - wisked together.)
Wed: Chinese pork tenderloin, rice, sauteed baby bok choy and carrots. (Recipe is under name "Spicy chinese pork tenderloin... got five stars on the ratings and is super easy.)
Thurs: Second soccer party - out for burgers.
Fri: Baked Penne with Spinach, Grilled Italian (turkey) Sausage, crusty bread (Recipe #78338 on recipezaar.com)
Sat: Having my boss and her family over. I'm thinking we'll grill beef tenderloin, have baked potatoes, some veggies and a nice salad.
Stay Strong!
Mecca
Sunday, November 8, 2009
Hello Friends!
Another week, another menu to be planned! I have to say that last week, the rosemary merlot steak was fantastic. This week, I will be out two nights with work related events, as we are piloting a new leadership program. So, you'll see that there are two crockpot recipes this week to accommodate Daddy and kids only nights.
It was a busy weekend and soccer is OVER! I'm ready for the break till we start again in Spring. I have two more weeks of co-leading the Truth Project at church, and then only two more teach times with the Career Transition Ministry and then I'm taking a break for a while from my evening commitments. Expect some good menus then! But till then...
Sun: Cheese Tortellini, ham, peas. This is a standby in my house when I have no time to cook, and it is Nick's favorite dinner. It is SO EASY. Fresh cheese tortellini, cooked according to package directions.... then while that is cooking, heat up a package of diced ham (by the lunchmeat at the store), a small package of frozen peas (literally dump them in with the ham and heat till they're bright green) and then pour in pre-made alfredo sauce. When the tortellini is done, drain it and toss it with the alfredo, ham, and peas. Top with grated Parmesan cheese. Serve with a Caesar salad and hot bread.
Mon: Baked Tilapia (lemon pepper, butter, slice lemon), couscous, sauteed spinach with garlic, black-eyed peas and corn bread.
Tues: Pot Roast in the crock pot (sear the meat before putting in the crock pot, then add one onion, a package of italian dressing mix (like good seasons), one beer, one can of cream of mushroom soup, small new potatoes, and baby carrots. Cook all day.)
Wed: Parmesan Chicken and Rice Casserole with steamed green beans. (Ingredients: 1 chopped onion, 2 minced garlic cloves, 2 bags boil in bag brown rice, 1/3 cup white wine, 8 skinless, boneless chicken thighs, 1 1/2 tsp thyme, 2 cups low sodium chicken broth, 3 tablespoons whipping cream, 1/2 cup Parmesan cheese. 450 oven, saute onion, garlic in touch of olive oil, for two mins. Add rice (uncooked) to pan, stir 30 seconds, stir in wine, cook until wine is almost gone. Put in 13 X 9 pan. Put chicken breasts over rice, sprinkle with thyme and some salt. Mix broth and cream, pour over chicken and rice. Bake for 15 minutes, then sprinkle with parmesan cheese, bake additional 5 or 10 minutes till chicken is done.)
Thurs: Pulled pork tacos with black beans & corn. Pork butt or roast in the crockpot with one package of taco seasoning on top and a can of rotel poured around it. Let cook on low all day. Take two forks and pull in opposite directions when ready to eat... thus "pulled pork" - it shreds nicely. I like it best in corn tortillas with all the regular taco fixings. Open a can of black beans and a can of corn and you have dinner tonight.
Fri: Cornflake crusted Halibut with mashed potatoes and steamed asparagus. (In a shallow dish, mix 1 cup milk and 1 large egg white, lightly beaten. In another dish, 2 cups of finely crushed cornflakes, 1/4 cup flour, 1/2 tsp salt, 1/4 tsp pepper. Heat about 2 tablespoons olive oil over medium high heat. Dip fish in milk mixture, then cornflake mixture. Cook 4 minutes on each side - test it to make sure it is flaking the whole way through. Serve with tartar sauce.)
We have a wedding to go to on Saturday night and all the kids will be sleeping over with friends, a cousin, or grandparents. Yes - when you have this many children, you do have to send them to different places. We're so lucky that everyone has a place to go and that they're all looking forward to it. We are looking forward to our night out!
Have a wonderful week... stay strong!
Mecca
Another week, another menu to be planned! I have to say that last week, the rosemary merlot steak was fantastic. This week, I will be out two nights with work related events, as we are piloting a new leadership program. So, you'll see that there are two crockpot recipes this week to accommodate Daddy and kids only nights.
It was a busy weekend and soccer is OVER! I'm ready for the break till we start again in Spring. I have two more weeks of co-leading the Truth Project at church, and then only two more teach times with the Career Transition Ministry and then I'm taking a break for a while from my evening commitments. Expect some good menus then! But till then...
Sun: Cheese Tortellini, ham, peas. This is a standby in my house when I have no time to cook, and it is Nick's favorite dinner. It is SO EASY. Fresh cheese tortellini, cooked according to package directions.... then while that is cooking, heat up a package of diced ham (by the lunchmeat at the store), a small package of frozen peas (literally dump them in with the ham and heat till they're bright green) and then pour in pre-made alfredo sauce. When the tortellini is done, drain it and toss it with the alfredo, ham, and peas. Top with grated Parmesan cheese. Serve with a Caesar salad and hot bread.
Mon: Baked Tilapia (lemon pepper, butter, slice lemon), couscous, sauteed spinach with garlic, black-eyed peas and corn bread.
Tues: Pot Roast in the crock pot (sear the meat before putting in the crock pot, then add one onion, a package of italian dressing mix (like good seasons), one beer, one can of cream of mushroom soup, small new potatoes, and baby carrots. Cook all day.)
Wed: Parmesan Chicken and Rice Casserole with steamed green beans. (Ingredients: 1 chopped onion, 2 minced garlic cloves, 2 bags boil in bag brown rice, 1/3 cup white wine, 8 skinless, boneless chicken thighs, 1 1/2 tsp thyme, 2 cups low sodium chicken broth, 3 tablespoons whipping cream, 1/2 cup Parmesan cheese. 450 oven, saute onion, garlic in touch of olive oil, for two mins. Add rice (uncooked) to pan, stir 30 seconds, stir in wine, cook until wine is almost gone. Put in 13 X 9 pan. Put chicken breasts over rice, sprinkle with thyme and some salt. Mix broth and cream, pour over chicken and rice. Bake for 15 minutes, then sprinkle with parmesan cheese, bake additional 5 or 10 minutes till chicken is done.)
Thurs: Pulled pork tacos with black beans & corn. Pork butt or roast in the crockpot with one package of taco seasoning on top and a can of rotel poured around it. Let cook on low all day. Take two forks and pull in opposite directions when ready to eat... thus "pulled pork" - it shreds nicely. I like it best in corn tortillas with all the regular taco fixings. Open a can of black beans and a can of corn and you have dinner tonight.
Fri: Cornflake crusted Halibut with mashed potatoes and steamed asparagus. (In a shallow dish, mix 1 cup milk and 1 large egg white, lightly beaten. In another dish, 2 cups of finely crushed cornflakes, 1/4 cup flour, 1/2 tsp salt, 1/4 tsp pepper. Heat about 2 tablespoons olive oil over medium high heat. Dip fish in milk mixture, then cornflake mixture. Cook 4 minutes on each side - test it to make sure it is flaking the whole way through. Serve with tartar sauce.)
We have a wedding to go to on Saturday night and all the kids will be sleeping over with friends, a cousin, or grandparents. Yes - when you have this many children, you do have to send them to different places. We're so lucky that everyone has a place to go and that they're all looking forward to it. We are looking forward to our night out!
Have a wonderful week... stay strong!
Mecca
Sunday, November 1, 2009
First Week of November
Hello! Here we are, November 1st. The year has flown. I love Halloween - it's such a fun holiday with no pressure. No perfect meal needs to be prepared, no perfect gifts to find... just good fun. And if for some reason some part of your costume doesn't work... you just roll with it. I had a little girl come to the door trick-or-treating and she had wings and cat ears on - when I asked her what she was she said she stared as a fairy, but really liked the cat ears, so she decided she was the kitty fairy. I love it! And I really, really love when daylight savings time ends. The kids went to bed at 7:45 tonight because we didn't change the clocks (purposely!) Bliss! I know it won't last long but I do love a night when the whole house is quiet (except for the dishwasher and washing machine and dryer - those never quit here) and it's just 8:30!
More blessings - my little strawberry blond girl is POTTY TRAINED! She didn't have an accident all weekend even when we were out at the soccer fields and visiting her grandmother. She's waking up in the middle of the night and going too... that kid is a wonder! She's so independent. Doesn't turn three till mid-February. HOORAY! Our oldest boy is off to his fifth grade camp away this week - he's very excited. Oh, and he made ALL B's the first nine weeks with NO MEDS! I am thrilled, thrilled, thrilled to see that he's beginning to manage his ADHD on his own. He has gotten detention twice though, so we are going to meet with his neurologist in a couple of weeks to see if we can get some coping strategies for him. His issue is too much talking, fidgeting, distraction, movement. I'll keep you posted on that one.
Okay, here's the menu for the week. All very easy... that crock pot recipe from last week (the new one with chicken thighs, potatoes, carrots) was a winner. Family cleaned their plates.
Sun: Roast turkey, egg noodles, broccoli, tossed salad, strawberries.
Mon: Orange Chicken (slice raw chicken breast in to thin pieces - width wise if you will - so it looks like you have a whole chicken breast just very thin, all the same thickness so it cooks fast. Dredge in flour, salt, pepper, and a bit of dried thyme. Saute in equal parts butter and olive oil (2 tsp each) till golden - doesn't take long at all. Remove from heat. Combine in pan 1/2 cup white wine, 1/2 cup fresh orange juice, bring to simmer. Pour over chicken.) Serve with fast cooking wild rice, steamed asparagus.
Tues: Buttermilk brined pork chops (new recipe: Let 1/2 inch thick porkchops marinate overnight in 2 cups fat free buttermilk, 2 tbls kosher salt, 2 tbls sugar, 1 tsp grated lemon rind, 1 tsp fresh rosemary, 1 tsp fresh sage. When you're ready to cook the next day, pat pork dry with a paper towel, sprinkle with pepper, cook in grill pan. ) I picked this one because my little herb garden still has sage and rosemary and I wanted to use it. I am going to serve it with roasted butternut squash and steamed green beans.
Wed: Rosemary - Merlot Flat Iron (or Flank) Steak (I love the flat iron steaks... they're cheap and very good. 30 minute marinade for the steak: 1 finely chopped onion, 1 cup beef broth, 1 cup merlot, 1 tbls fresh rosemary, 1/2 tsp salt, 1/2 tsp italian seasoning, 2 minced garlic cloves. Marinate steak but don't throw away the marinade. Broil the steak or cook in your grill pan till done, cut in thin slices, across the grain. While you cook the steak, heat up the marinade, adding 1 tbls tomato paste and 2 tsp dijon mustard. Bring to a boil and cook till reduced to about one cup. Serve with steak.) Serve with roasted new potatoes, peas, and mandrin oranges.
Thurs: Bowtie pasta with sweet turkey sausage, cannellini beans, and kale. And hot bread. (While pasta is cooking, cook sausage - out of it's casing if it was link sausage and not bulk - about 1/2 cup white wine, a chopped onion, 1/4 cup oil packed sun dried tomatoes - drained but 2 tsp of the oil in the pan with the sausage. Cook till sausage is browned, add 6 cloves of minced garlic, 1 tsp italian seasoning, 1 can of low sodium chicken broth. Stir in one bunch of fresh kale (chopped) and simmer till kale is tender. Add 1 can of drained and rinsed cannellini beans. Add the pasta. If too dry, add in a bit of the pasta water. Top with lots of Parmesan cheese.)
Fri: Baked potato soup with grilled cheese sandwiches. No green to be seen - but I do put celery and carrots in my baked potato soup in the base. By Friday I have to do something simple because I am worn out!
We're having guests over on Saturday night, after two soccer games, me taking the soccer team pictures, my niece's first birthday party at Fort Worth Zoo (one hour away)... Thankfully I think my hubby will NOT have to work this Saturday, which will make it the first Saturday that he's spent with us in seven weeks! I'll need his help with the busy schedule. I saw a recipe in my new Southern Living for a beautiful roast pork with lots of good fixings and I may duplicate that for our guests.
Have a great week, friends. I am so excited to be hitting the hay at 9:00pm!
Cheers!
Mecca
More blessings - my little strawberry blond girl is POTTY TRAINED! She didn't have an accident all weekend even when we were out at the soccer fields and visiting her grandmother. She's waking up in the middle of the night and going too... that kid is a wonder! She's so independent. Doesn't turn three till mid-February. HOORAY! Our oldest boy is off to his fifth grade camp away this week - he's very excited. Oh, and he made ALL B's the first nine weeks with NO MEDS! I am thrilled, thrilled, thrilled to see that he's beginning to manage his ADHD on his own. He has gotten detention twice though, so we are going to meet with his neurologist in a couple of weeks to see if we can get some coping strategies for him. His issue is too much talking, fidgeting, distraction, movement. I'll keep you posted on that one.
Okay, here's the menu for the week. All very easy... that crock pot recipe from last week (the new one with chicken thighs, potatoes, carrots) was a winner. Family cleaned their plates.
Sun: Roast turkey, egg noodles, broccoli, tossed salad, strawberries.
Mon: Orange Chicken (slice raw chicken breast in to thin pieces - width wise if you will - so it looks like you have a whole chicken breast just very thin, all the same thickness so it cooks fast. Dredge in flour, salt, pepper, and a bit of dried thyme. Saute in equal parts butter and olive oil (2 tsp each) till golden - doesn't take long at all. Remove from heat. Combine in pan 1/2 cup white wine, 1/2 cup fresh orange juice, bring to simmer. Pour over chicken.) Serve with fast cooking wild rice, steamed asparagus.
Tues: Buttermilk brined pork chops (new recipe: Let 1/2 inch thick porkchops marinate overnight in 2 cups fat free buttermilk, 2 tbls kosher salt, 2 tbls sugar, 1 tsp grated lemon rind, 1 tsp fresh rosemary, 1 tsp fresh sage. When you're ready to cook the next day, pat pork dry with a paper towel, sprinkle with pepper, cook in grill pan. ) I picked this one because my little herb garden still has sage and rosemary and I wanted to use it. I am going to serve it with roasted butternut squash and steamed green beans.
Wed: Rosemary - Merlot Flat Iron (or Flank) Steak (I love the flat iron steaks... they're cheap and very good. 30 minute marinade for the steak: 1 finely chopped onion, 1 cup beef broth, 1 cup merlot, 1 tbls fresh rosemary, 1/2 tsp salt, 1/2 tsp italian seasoning, 2 minced garlic cloves. Marinate steak but don't throw away the marinade. Broil the steak or cook in your grill pan till done, cut in thin slices, across the grain. While you cook the steak, heat up the marinade, adding 1 tbls tomato paste and 2 tsp dijon mustard. Bring to a boil and cook till reduced to about one cup. Serve with steak.) Serve with roasted new potatoes, peas, and mandrin oranges.
Thurs: Bowtie pasta with sweet turkey sausage, cannellini beans, and kale. And hot bread. (While pasta is cooking, cook sausage - out of it's casing if it was link sausage and not bulk - about 1/2 cup white wine, a chopped onion, 1/4 cup oil packed sun dried tomatoes - drained but 2 tsp of the oil in the pan with the sausage. Cook till sausage is browned, add 6 cloves of minced garlic, 1 tsp italian seasoning, 1 can of low sodium chicken broth. Stir in one bunch of fresh kale (chopped) and simmer till kale is tender. Add 1 can of drained and rinsed cannellini beans. Add the pasta. If too dry, add in a bit of the pasta water. Top with lots of Parmesan cheese.)
Fri: Baked potato soup with grilled cheese sandwiches. No green to be seen - but I do put celery and carrots in my baked potato soup in the base. By Friday I have to do something simple because I am worn out!
We're having guests over on Saturday night, after two soccer games, me taking the soccer team pictures, my niece's first birthday party at Fort Worth Zoo (one hour away)... Thankfully I think my hubby will NOT have to work this Saturday, which will make it the first Saturday that he's spent with us in seven weeks! I'll need his help with the busy schedule. I saw a recipe in my new Southern Living for a beautiful roast pork with lots of good fixings and I may duplicate that for our guests.
Have a great week, friends. I am so excited to be hitting the hay at 9:00pm!
Cheers!
Mecca
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