Sunday, August 8, 2010

Menus 8/9/10 - 8/15/10

Re-cap from last week:

  • Bean and Cheese Enchiladas with Spanish Brown Rice - the enchiladas were VERY yummy, especially since we added lotsa cheese! This made a good "meatless meal," since beans + rice = complete protein. The filling made 8 LARGE enchiladas (flour tortillas), which was enough for four people for dinner and two lunch left-overs.
  • Brown Jug Soup with Garlic Muffins - the soup was tasty, though it needed a healthy dose of salt and pepper at serving time. NO WAY did I cook it in the CrockPot for 10-12 hours on low, as the directions stated - about 5 - 6 hours on low was PLENTY, at least in our CrockPot (which I had anticipated). These muffins were new to us, and VERY yummy. I was a little leery of the chopped raw onion in the muffin batter, but they baked up deliciously.
  • Mustard Grilled Chicken with Wild Rice - we always love this chicken; it's very flavorful with a hint of spiciness. I cooked the wild rice in an onion soup broth, which made it very good.
  • Beef and Barley Skillet Dinner - another tried-and-true favorite. I cooked this over at GolfDad's house the night he came home from the hospital after his hip replacement surgery, and it met his requirements for low fat/high protein and fiber. If you use NON-quick-cooking barley be sure to allow close to an hour of simmering time for the barley to get tender. This freezes well and makes a good take-to-work lunch.
  • Stuffed Pita Pockets - made this at GolfDad's, using fresh corn kernels, chopped red and green bell pepper, garlic, red onions, and black beans in a vinaigrette of olive oil, red wine vinegar, and lime juice.
  • Israeli Chickpea Salad in Pita Pockets - this was a new recipe I found on while cruising the Interwebz Saturday afternoon, and since I had all the ingredients, we made it for Sunday lunch. I had intended to put the container of feta cheese out on the table to add to the pitas, but forgot. Mr. Mamie and I both liked the salad, and we think that adding feta will make it perfect. There was enough left over that we'll get to test that theory tomorrow! This will also make an excellent lunch item for me to take to school.
  • Sesame and Chicken Pasta Salad - this is put together and sitting in the fridge for us to have for dinner tonight at GolfDad's. I think it's going to be very good, based on the aroma.  I used two organic, boneless/skinless chicken breasts, which I cooked in the oven with some salt, pepper, and herbs de Provence as seasoning. The pasta bow ties are the Barilla "plus" variety.  There should be a fair amount left over to serve as work/school lunches this week.
This week:
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