Aside

 Sunday – This meal was out of this world!  We loved every last bite. 
Green quinoa crusted halibut – http://www.bookpage.com/the-book-case/2013/07/11/recipe-of-the-week-green-quinoa-crusted-bass/  best served on top of tomato, leek sauce  http://projects.washingtonpost.com/recipes/2013/06/26/tomato-and-leek-sauce/

Monday–  
Cashew chicken curry from freezer – try this – over 600 people have given it  4 stars.  If you want to make and freeze extra – just do not add the yogurt or cashews. 
If you freeze – de-thaw – heat on stove top adding the greek yogurt and cashews http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Cashews-231358
Steamed
rice
sautéed asparagus and green beans – cut in 1 inch pieces.

Tuesday –  out

Wednesday –  School meeting at my house
Roasted shrimp and orzo salad http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html 
Arugula
, spinach and avocado salad from this cookbook http://www.amazon.com/Fresh-Happy-Tasty-Adventure-Recipes/dp/0062125400 
Popovers
http://www.marinmamacooks.com/2011/10/popovers-kid-rated-10/

 

Thursday –  
Chicken enchiladas
Enchiladas filling:
Shredded cooked chicken -1 cup sour cream or Greek yogurt, or combo, 1 bottle of green/tomatillo salsa, chopped cilantro, 1 tablespoon of ground cumin, 1-2 cups of grated, sharp white cheddar

For the topping:
1 large bottle of green/tomatillo salsa1 cup of grated, sharp white cheddar.
Directions:
Preheat oven to 375° Mix all filling ingredients in a large bowl.
Roll the filling into flour tortillas and place them in a baking pan.
Top with large bottle of green/tomatillo salsa and grated sharp white cheddar cheese.
Bake about 35 to 40 minutes, or until bubbly and hot in the middle and crispy on the edges.
http://annualcookbook.blogspot.com/p/2012_7.html (recipe on page 39)

Friday – out

Saturday – out

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