- Cuban pork (though probably just using Mojo sauce) with black beans and rice and plantains
- Blueberry pasta salad
- Molasses & Balsamic Chicken with apple coleslaw (note: cut recipe down).
- Jamaican patties
- Blueberry-onion sauced pork tenderloin (OK it’s blueberry season here, what can I say!)
- Spaghetti with roasted zucchini
- Ham, brie and spinach paninis
Meals for June 18-24
- The broccoli, cheddar and ham strata that we didn’t get to last week.
- Burgers
- Grilled chicken pita salad
- Pasta with corn pesto
- Burritos?
Sorry it’s a crazy weekend…
Sausage and Spinach Quiche
This recipe for Sausage and Spinach Quiche looked good. I love making pie crust from scratch though, so I modified it a bit.
- 1 1/3 cups White Wheat Flour
- 1/3 cup unsalted butter
- 1 Flax-paks
- About 5 Tbs ice water with a bit of lemon juice
Cut the butter and flax into the flour and add enough water to hold everything together. Roll out on a floured surface and place into pie dish.
- 1 package sausage sliced or removed from casing
- 1/2 onion chopped
- 1 clove garlic minced
- ~10oz bag of fresh spinach
- ~1 cup shredded cheddar cheese
- 5 eggs
- 1/2 cup milk
Preheat oven to 375. In a skillet, cook the sausage and onion. Add the garlic and spinach and cook until the spinach releases its water.
Place the cheese in the bottom of the pie shell, add the sausage and spinach mixture on top. Lightly beat the eggs with the milk and pour over sausage and spinach.
Cook at 375 for about 45 minutes.
Vegetable Mac and Cheese
The kids wanted mac and cheese, but being tired of yellow stuff, I found this Vegetable Mac and Cheese recipe. We used the Ronzoni Garden Delight pasta which supposedly has a serving of veggies. The kids loved it.
Meals for June 11-17
- Pasta with Smoky Roasted Sweet Potatoes and Bacon (TFMCB
p 255, also online several places including here)
- The Station Wrap– Grilled chicken, craisins, crumbled bacon, cheddar-jack cheese, tomatoes, and balsamic vinaigrette tossed together and rolled in a honey wheat wrap. I was googling around for something like this and found this on a menu from The Irish Rail–sounds like a winning combination that we’ll try to recreate.
- Chicken Pineapple Black Bean Crock Pot Burritos
- A modified version of this yummy looking Swiss chard and corn tart.
- Sweet and Spicy Chicken Stir-fry.
- Quinoa with sausage and feta
- Broccoli, cheddar and ham strata.
Sour Cream Coffee Cake
I generally avoid coffee cakes since they take so long to cook. But this morning I woke up early enough that I decided to give one a try. We had some sour cream that needed using, and I found this recipe at Two Peas & Their Pod, where I’ve seen some other great recipes, so I decided to give it a try.
We ate it up too fast to take a photo…it was really good (besides, Two Peas has great photos of this)! I added a little extra cinnamon and skipped the glaze, but other than that, followed the recipe.
Carrot and Leek Fritata with Taragon
This recipe from Martha Rose Shulman turned out really well. Ours may not have been as pretty as the NY Times photo, but it sure tasted good!
Meals for June 4-10
- DALS has a fast and yummy looking BBQ chicken and shredded salad meal.
- Sausage and spinach quiche
- Vegetable mac and cheese
- Pizza
- Turkey burgers (maybe something along these lines) and salad
- Chicken salad sandwiches–something like this.
Meals for May 30-June 3
- Pulled pork with corn on the cob.
- Pasta with Mushrooms, chicken and red wine ( TFMCB
, p. 241)
- Pretzel Chicken.
- Carrot and leek frittata with taragon.
Meals for May 14-20
- Barbacoa burritos with salad.
- Sweet potato, ginger chicken teriyaki skewers (*TFMCB-p.71)
- Noodles with broccoli, beef and black tea sauce (*TFMCB-p.260)
- Sausages on buns with corn on the cob
- Frozen meal: the last of the pork apricot stew
* TFMBC: The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living