Saturday, March 9, 2013

Week 20 Themed Menu & Recipes

I have been playing catch up with my photos all week and the time escaped me.  This weeks meals will be from previous menus that we have had and love!  Plus, I think it may be time for a little repeat. 

I did change up this coming weekend because of St. Patty's Day.  We will do fish on friday, make Saturday "Slacker Saturday", and then Corned Beef on Sunday.

NEW Weekly themes are as follows:
  • Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
  • Tokyo Tuesday - Asian inspired dishes
  • Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
  • Taco Thursday - Spanish inspired dishes
  • Free for All Friday - This day is used for leftovers, dining out, or pot luck
  • Slow Cooker/Simmer Saturday
  • Seafood Sunday

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.
  1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
  2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
  3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
  4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
  5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!
Monday - Lasagna Soup
For the soup:
  • 2 tsp. olive oil
  • 1-1/2 lbs. Italian sausage
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste
For the cheesy yum:
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
Additional cheesy yum:
  • 2 c. shredded mozzarella cheese
  1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
  2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. See notes below OR add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
  3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
  4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Some changes that I make are:
1. Cook the pasta separately and add to soup when ready to serve. 
2. Cook sausage and veggies in a pan and then transfer to a slow cooker and add the remaining ingredients (except pasta and cheese parts), let cook on low for 4-6 hours.
3.  Make double and freeze for later.Serves 8, Ready in 45 minutes, or try the slow cooker way
A Farm Girl Dabbles and 300 Sensational Soups lasagnasoup

Tuesday - Roast Pork Tenderloin
w/Apricot-Miso Glaze and Rice

  • Nonstick vegetable oil spray
  • 5 tablespoons apricot preserves
  • 1/4 cup red miso
  • 1/4 cup Champagne vinegar, I use red wine or apple cider vinegar
  • 2 teaspoons finely grated orange peel
  • 1 large garlic clove, chopped
  • 2 pork tenderloins (1 pound each)
  • 1/2 cup low-salt chicken broth
  • 2 cups of minute rice (brown or white), cooked
  • 1 package of stir fry veggies, steamed and seasoned (optional)
  1. Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
  2. Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.
  3. While pork is baking, prepare your rice and vegetables, if having.
  4. Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
  5. Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve with your rice and vegetables.
Serves 6, Ready in 55 minutes
Bon Appetit porktenderloinapricotmisoglaze

Wednesday - Southwestern Chicken Panini & Mango Slaw

  • 1/2 cup chopped onion
  • 3 tablespoons olive oil
  • 1/2 cup red enchilada sauce
  • 1/4 cup pine nuts (optional)
  • 2 tablespoons golden raisins (or craisins)
  • 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
  • 1 1/2 teaspoons packed brown sugar
  • 1 1/2 teaspoons white wine vinegar
  • 1/4 teaspoon ground cinnamon
  • 2 cups shredded cooked chicken (or use store bought rotisserie chicken)
  • 8 1/2-inch slices Italian country-style bread
  • 1 cup shredded colby and/or Monterey jack cheese
  • 1 recipe Mango Slaw (see below)


1. In a large skillet, cook onion in 1 Tbsp. hot oil for 3 to 4 minutes, until softened. Stir in enchilada sauce, pine nuts (optional), raisins, chipotle chile and sauce, brown sugar, vinegar, and cinnamon. Stir in chicken; heat through.

2. Preheat panini press or cast iron skillet. Brush one side of 4 bread slices with some remaining oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese and bread slices; brush with oil.

3. Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve with Mango Slaw.


4. In large bowl whisk together 2 Tbsp. olive oil and 1 Tbsp. lime juice. Add 2 cups finely shredded cabbage, 1/2 cup chopped mango, 2 Tbsp. chopped cilantro, and salt and black pepper to taste. Toss to combine.

*Kid Friendly Notes: 
1. I will make the paninis for the kids with plain chicken and cheese (not tossed in the sauce).
2. I will also serve sliced mango and craisins to them in lieu of the Mango Slaw that we will be having.

Serves 4, make for for seconds, Ready in 30 minutes
Better Homes and Gardens southwesternchickenpanini

Thursday - Southwest Stuffed Peppers


  • Olive Oil
  • 1/2-3/4 lb lean ground turkey breast or ground beef (vegetarians can use tofu)
  • 1 cup chopped onions
  • 1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
  • 2 cups of cooked rice (any type you like – I like brown)
  • 3-4 organic bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed
  • ½ cup of organic frozen corn
  • 1 (15 -16 ounce) jar of salsa
  • Shredded Cheddar Cheese


fresh cilantro
sour cream
sliced avocado

  1. Preheat the oven to 400 degrees.
  2. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
  3. While peppers are baking, brown ground turkey and saute the onions.
  4. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
  5. Once peppers are cooked and mixture is made, carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru.
  6. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
  7. Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
*You can serve this with your favorite chips and salsa.

Serves 4-6, Ready in 50 minutes. You can make this dish ahead and set aside until ready to bake
Simply Love Food southwesternstuffedpeppers

Friday - Parmesan Baked Salmon w/Rice Pilaf
and/or Side Salad

1. Heat oven to 400°F.

2. Mix mayo, cheese and pepper until well blended.

3. Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.

4. Bake 12 to 15 min. or until fish flakes easily with fork.

5. Serve with your choice of Rice Pilaf and/or Side Salad   

Serves 4, Ready in 25 minutes
Kraft Recipes parmesancrustedsalmon

Saturday- "Slacker Saturday" 

Use this day to make breakfast for dinner,
use up leftovers, order pizza, or take the family out for a meal!!!
Sunday - St. Patrick's Day
Corned Beef and Cabbage
  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with
    spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Serves 8, Ready in 8.5 hours

Hope you enjoy and have a SUPER week!!!

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