- Three Sisters Empanadas
- Asparagus, Beef [and Mushroom] stir-fry
- Butternut Squash Soup and grilled cheese sandwiches
- Grilled Pork Tenderloin and Spinach Salad
- Sweet and Sour Pork or Chicken
- Burgers and Sweet Potato Fries
Pepperoni Spinach Quiche
This recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!
Pepperoni Spinach Quiche
Ingredients
For the crust
- 11/2 cups flour we typically use white whole wheat flour
- 6-8 Tbs butter
- 8-10 Tbs ice water with some lemon juice
For the filling
- 1 Red pepper chopped
- 1 Tbs Olive oil
- 1 Clove garlic minced
- 5 Eggs lightly beaten
- 1/2 Cup Shredded mozzarella cheese
- 1 Package Frozen chopped spinach thawed and squeezed dry
- 1/2 Cup Pepperoni slices cut in half
- 1/4 Cup half-and-half cream
- 2 Tbs Parmesan cheese
- 1 Tbs Fresh parsley minced
- 1 Tbs Fresh basil minced or 1 tsp dried basil
- A grind or two of black pepper
Instructions
- Preheat the oven to 375˚.
For the Pie crust
- Cut the butter into the flour
- Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
- Roll out the crust on a floured surface
- Place into a quiche pan
For the filling
- In a skillet, sauté the red pepper in oil until tender.
- Add garlic; cook 1 minute longer.
- In a small bowl, combine the remaining ingredients
- Stir in red pepper mixture.
- Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting.
Meals for the week, Sept 28-Oct 4
- Sticky Kicking Chicken
- Baked Chicken Taquitos, adding some green peppers and black beans.
- Sausage Cassoulet with Spinach
- Baked Pasta with Broccoli Rabe and Sausage
- Tortellini with Caramelized Onions, Chard and Garlic Oil
- Nachos
Meals for the week, Sept 21-26
We spent the weekend at LegoLand, so we’re just getting to this on Sunday night…So, we’ll steal the menu from a year ago and go with that…This is payoff of doing this right?
Meals for the Week, Sept 14-20
- Pasta with Chimichurri Steak and grilled peppers and onion: Using this for Chimichurri Sauce, inspired by this pasta dish.
- BBQ Chicken Cobb Salad
- [Sunflower] Chicken Salad Wraps
- Southwest Skillet Ragu
- Tortellini with Edamame and Sausage
- Pizza
Meals for the Week, Sept 7-13
- Mexican Pie
- Southwest Pinto Bean Burgers and salads
- Pepperoni spinach quiche
- Skillet Chicken Souvlaki
- Parmesan zucchini crisps and grilled sausages
Meals for the Week, Sept 1-6
- Pasta with corn and bacon, salads
- Grilled steak with salsa verde, with Grilled Sweet Potatoes from this
- Spinach and Mushroom Gallette
- Grilled chicken, avocado, tomato and lettuce sandwiches, with corn on the cob
- Balsamic Marinated Pork Chops with Grilled Peaches and veggie
- Grilled cheese sandwiches and Spicy Watermelon Gazpacho
Meals for the Week, Aug 24-30
- Tomato, Broccoli and Mozzarella Pasta Bake, using Ham instead of Chickpeas
- Asian Cabbage Rolls with Spicy Pork
- Sweet Potato Ham and Cheese Salad
- Pulled Chicken Sandwiches with Salads
- Something along the lines of Chicken Salad with Feta, Corn and Blueberries
- Bowtie Lasagne and green beans
Meals for the Week, Aug 17-23
- Bulgar and Chickpea Salad with Cranberries and Cumin-Lime Vinaigrette
- Healthier Egg Salad Sandwiches with Pickled Celery on homemade bread if I can get around to it this weekend.
- Grilled zucchini nachos with ground turkey and other nacho fixings
- Pizza
- Saag or Saag Paneer is we can find some Indian Cheese
- Super Sloppy Joe’s with Apple and Red Cabbage slaw
- Asian Turkey Meatballs with Carrot Rice and Snow Peas
Brown Rice Salad with Grapes
Somehow I ended up picking a bunch of rice salads a few weeks ago. I think there were 3 on the menu in a couple of weeks–kind of odd given that we rarely make salad with rice…
But they were yummy and I made a couple of cups of brown rice early in the week and put it in the fridge and dinner was ready in no time! Worked out well. Also no cooking, which is always nice on a hot summer day.
This one came from TheKitchn. We switched out the walnuts for sunflower seeds due to allergies and maybe simplified things a bit here and there. With rice in the fridge, this can be ready in about 10 minutes. It’s a very hearty salad that could be a main dish.
Brown Rice Salad with Grapes
Ingredients
For the salad:
- 1 cup brown rice
- 1 cup sunflower seeds
- 1 bag salad greens
- 2 cups red grapes sliced in half
- 1 cup crumbled ricotta salata Trader Joe's has this
For the vinaigrette:
- 3 Tbs white wine vinegar
- 3 Tbs olive oil
- 1 Tbs brown mustard
- pepper
Instructions
- Cook the rice and cool. I found it easiest to make up a batch of rice in the morning, put it in the fridge for the evening or a day or two later.
- In a large bowl combine the cold rice, sunflower seeds, salad greens. Toss.
- In a small bowl mix the vinaigrette, whisking to mix.
- Pour vinaigrette over the salad and mix.
- Add the grapes and ricotta salata, toss a bit and serve cold.