Dinners w/o 1/5:

 Sunday –  

Blue cheese and steak salad (we use flank steak) http://smittenkitchen.com/blog/2010/09/skirt-steak-salad-with-arugula-and-blue-cheese/

 

Monday–  

Lobster quinoa http://www.thedailybeast.com/articles/2013/05/26/three-quinoa-recipes-for-your-weekend-parties.html

Kids got roasted lobster, plain quinoa and green beans

 

Tuesday –  

Cashew chicken curry de-thawed from the freezer – 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 brown rice

Cabbage with hot saucehttp://orangette.blogspot.com/2009/01/best-we-can-hope-for.html

 

Wednesday –  

Grilled salmon (drizzle with olive oil, s/p, thinly sliced lemon slices spread across)
Shredded Kale salad http://www.dinneralovestory.com/six-summer-salads/
Grilled asparagus and green beans (tossed with olive oil, s/p – thrown in a grill basket)

 

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

Kale salad with almonds and pecorino http://overcocktails.blogspot.com/2014/01/heathers-kale-salad-with-lemon-almonds.html

Easy grilled mint chicken: http://overcocktails.blogspot.com/2014/01/easy-grilled-mint-chicken.html

 

Saturday – friends over

Carintas http://heatherchristo.com/cooks/2011/03/21/carnitas/

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