Saturday, May 4, 2013

Week 25 Themed Menu & Recipes

2 posts in 2 days...Yahoo!!! 

We missed a few menus, but I am positive that there are plenty of meals from my previous menus you and your family had to have again!

Before we get to the menu please make sure to tell your friends and family about this fabulous blog and look for me on facebook and pinterest.  Share, Like, and Pin away!!!

ok, as usual I have some great meals on this weeks menu. 

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 - Greek Chicken Pizza
  • 1 prepared pizza crust (I get mine from the bakery section)
  • 4 teaspoons Greek salad dressing (jarred or homemade)
  • 1 1/2 cup shredded mozzarella
  • Rotisserie chicken, torn or chopped
  • 1/2 tomato, chopped
  • 1/2 cup chopped olives
  • Sliced red (or any) onion
  • 1/3-1/2 cup crumbled feta
  • 1/3 cup chopped baby spinach, lettuce etc.


1. Preheat the oven according to package instructions. If you wish to use a pizza stone, place it in oven for a minimum of 20 minutes before you cook the pizza.  I use cookie sheets.
2. Prepare the pizza by spreading the salad dressing onto the crust. Top with mozzarella, chicken, tomato, olives and onion. Bake according to package directions. Remove the pizza, sprinkle on the feta and spinach/lettuce and serve.

***I make 2 pizzas (one for adults and one for the kids) so I double all of the above.  I also omit the red onion from the kids pizza.

Serves 4 (if you make double), Ready in 30 minutes
Savoring the Thyme greekchickenpizza

Tuesday - Slow Cooker Kalua Pork Roast
  • 1 (2-4 pound) pork shoulder or butt roast, fat trimmed
  • 1 Tablespoon sea salt
  • 1 Tablespoon liquid smoke flavoring (by the bbq sauce in the store)
  • 3-4 cups cooked brown or white rice
  • Chopped green peppers (optional)
  • Diced tomatoes (optional)
  • Chopped onions (optional)
  • Banana peppers (optional)
  • Diced cucumbers (optional)
  • Sliced olives (optional)
  • Pineapple (optional)
  • Teriyaki sauce (optional)
  1. Pierce pork all over with a carving fork.  Rub salt and liquid smoke over meat.  Place roast in a slow cooker.  Cover and cook on low 10-12 hours  Turn once about halfway through cooking time.  remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten. 
  2. Serve over rice, topped with your favorite veggies and teriyaki sauce.  As you can see the options are endless. 
***We served the pork over rice with pineapple and green pepper,  Delish!
***TIP-make a larger roast and then freeze half for another quick dinner later on.

Serves 6-8, Ready in 8-10 hours on low
Six Sisters Stuff kaluaporkandrice

Wednesday - Skillet Chicken and Ravioli
  • Kosher salt
  • 1 9-ounce package small cheese ravioli
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
  • Freshly ground pepper
  • 8 ounces white mushrooms, halved
  • 1 cup halved cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/3 cup low-sodium chicken broth
  • 4 tablespoons grated parmesan cheese
  • 1/2 cup chopped fresh parsley and basil combination 

  1. Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
  2. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
  3. Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.
Serves 4, Ready in 30 minutes
Food Network Magazine skilletchickenandravioli

Thursday - Slow Cooker Flank Steak Fajitas
  • 1 ½ lbs flank steak
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce, preferably the low-sodium variety
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 cloves garlic, minced
  • 4 bell peppers, any color
  • 1 onion
  • 1 box of Spanish rice OR black beans, prepared
Other fajita fixings
  • Tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
  1. Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
  2. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
  3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
  4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
  5. Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above) and the rice or beans.
Serves 5-6, Ready in 5-6 hours
100 Days of Real Food slowcookerfajitas
Friday - Free for All Friday

Use tonight to get creative with leftovers, order pizza, have breakfast for dinner, or dine out. 
Saturday - Honey BBQ Meatloaf w/Mashed Potatoes
  • 1-2 lb lean ground beef
  • 1/2 cup panko bread crumbs
  • 2 tablespoons plus 2 teaspoons Worcestershire sauce
  • 1 tablespoon spicy brown mustard
  • 3/4 cup your favorite barbecue sauce, divided
  • 2 tablespoons honey, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Your favorite mashed potato recipe
  • 1 bag of steamed carrots, seasoned
  1. In a large bowl, use your hands to mix together the ground beef, panko bread crumbs, 2 tablespoons Worcestershire sauce, spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
  2. Shape the mixture into a long, thick log and place a 8x4" loaf pan sprayed with non-stick cooking spray.
  3. In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
  4. Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.
  5. Serve meatloaf with carrots and potatoes.
Serves 4-5, Ready in 55 minutes
Six Sisters Stuff honeybbqmeatloaf
Sunday - Balsamic Fish Tacos w/Couscous
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 1/4 teaspoon Kosher salt
  • 1/2 head red cabbage, coarsely chopped
  • 3 green onions, diced
  • 1/2 cup Balsamic Salad Dressing (I used homemade)
  • 1 large tomato, seeded and diced
  • 2 cups shredded Monterrey Jack cheese
  • 6 small tortillas, warmed
  • Hot sauce, for the adults
  • 1 box of Near East Couscous, prepared
1.  In a large skillet, heat olive oil and butter over medium heat, until butter is melted.
2.  Toss Tilapia fillet pieces with Creole seasoning.
3.  Add to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
4.  While fish is cooking, toss chopped cabbage and onion with Marzetti Simply Dressed Balsamic Salad Dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
5.  Remove from heat.
6.  Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with additional Balsamic Salad Dressing, if desired.  Serve with the couscous. 

Serves 4, Ready in 30 minutes
Dine and Dish balsamicfishtacos

Hope you enjoy and have a SUPER week!!!


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