Meals for the Week, April 28-May 3

The next month should be interesting–we’re redoing our kitchen, so we’re kind of limited in what we can do. We’ve got a mini-kitchen setup in the laundry room, but will be without stove for a while.

  1. Strawberry poppyseed chicken salad
  2. Lemon pepper paperadelle with basil, broccoli and sausage
  3. BBQ pulled chicken with corn on the cob
  4. Beef and Zucchini Skillet
  5. Enchiladas from freezer
  6. Burgers and salad

Zucchini Carpaccio Salad

Spinach Quiche with Zucchini Carpaccio SaladThis salad goes really well with the Spinach Quiche, though would be great anytime you have extra zucchini. Both the quiche and salad are originally from SmittenKitchen. The salad can be made while the quiche is cooking.

This is a great recipe for pulling out the mandoline, without which I think it would be hard to get the zucchini sliced thin enough. But with the mandoline, it takes only a few minutes of hands on time to quickly slice up a couple of zucchinis. Then you just throw some salt on them and let them rest for a while. Drain and dry them off and toss with parmesan, lemon juice and olive oil. Even the zucchini-disliking kids liked zucchini in this form.

Zucchini Carpaccio Salad

MealsWeLike.com adapted from SmittenKitchen.com
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4

Ingredients
  

  • 1 1/2 lbs zucchini about 2 large
  • 1 tsp salt
  • 1/2 pound arugula lettuce mix, spinach or other greens
  • 1/2 cup Parmesan cheese
  • 3 Tbs olive oil
  • 3 Tbs lemon juice ~1 lemon
  • 1/4 tsp black pepper

Instructions
 

  • Cut zucchini into paper-thin rounds with a mandoline adjusted about as thin as it can be.
  • Toss zucchini slices with one teaspoon salt in a colander set over a bowl or in the sink to drain 20 minutes.
  • Rinse zucchini slices well, and drain. Pat dry with a clean towel or paper towels.
  • Put greens in a large bowl.
  • Add the zucchini.
  • Sprinkle with cheese and pepper.
  • Drizzle oil and lemon juice over greens and toss.

 

 

 

Spinach Quiche

Spinach Quiche with Zucchini Carpaccio Salad This Spinach Quiche recipe from SmittenKitchen was so good, we had it two weeks in a row! I just use my standard pie crust (1 c flour, 1/3 c butter, 6-8 Tbs water). I think making this in a tart pan, rather than a pie plate keeps the quiche a bit shallower and that seems to make it extra yummy. We had gruyere cheese which was delicious, we never did try it with cheddar as the original called for–maybe next time 🙂 ! Everyone in the family was fighting for leftovers. The second time, we basically doubled the recipe to make sure everyone had a delicious lunch the following day.

This goes really well with the Zucchini Carpaccio Salad, also from SmittenKitchen.Spinach Quiche

Spinach Quiche

MealsWeLike.com adapted from SmittenKitchen.com
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main
Servings 4

Ingredients
  

  • 1 Pie crust
  • 3 oz Cream cheese room temp
  • 1/3 cup Milk cream or 1/2&1/2
  • 3 Eggs
  • 1 Package frozen chopped spinach thawed and drained
  • 1/2 cup Grated gruyere cheese original called for cheddar)
  • 1/4 cup Grated Parmesan cheese
  • 4 Green onions whites and a little bit of green sliced
  • 1/4 tsp Pepper

Instructions
 

  • Preheat oven to 425°.
  • Roll out the pie crust and place into a tart pan (we use one that's about 11 inches across)
  • With a fork, mash up the cream cheese in a medium bowl.
  • Gradually add in the milk and eggs, mixing well.
  • Mix in the remaining ingredients.
  • Pour mixture into uncooked crust.
  • Bake until crust is brown and filling is set, about 25 minutes.
  • Cool a bit before serving.