Meals: Feb 6- Feb 12

Monday: Baked Potato Soup
Tuesday: Rice and Beans
Wednesday: Southwest Pasta Salad
Thursday: Black Bean Soup
Friday: Parmesan Tillapia
Saturday: White Bean and Tuna Salad

Meals: January 31-February 5

Monday: Fettucine Alfredo, Salad
Tuesday: White Chicken Green Chili
Wednesday: Italian Beef Sandwiches
Thursday: Baked Chicken Taquitos
Friday: Orzo with Peas and Parm & Lemon Pepper Chicken
Saturday: Grilled Cheese
Sunday: Glazed Mini Meatloaves, Baked Zucchini Fries

Crusted Salmon with Mustard & Orange Scented Rice

4 4-to-6 ounce salmon fillets
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp. Dijon mustard
3 Tbs. dried bread crumbs

1. Heat oven to 425
2. Season salmon with salt and pepper.
3. Divide mustard between the tops of the fillets. Spread mustard evenly over fillets
4. Sprinkle bread crumbs over fillets.
5. Roast about 7 minutes, or until fish just flakes
6. Turn on broiler and broil fish about 6 inches from heating source until crumbs are just toasted.

Orange Scented Rice

1 Tbs olive oil or butter
1 tsp. freshly grated orange peel
2 cups water
2 cups instant rice
1/2 tsp salt

In medium pot heat oil over medium-high heat until shimmers. Add orange peel. Immediately add water, rice and salt.

Bring to a full boil. Remove from heat and cover. Let stand 5-7 minutes or until all the water is absorbed. Fluff and serve.

Pork with Gingered Pear & Pumpkin Pie Spice Rice

4 6-ounce boneless center cut loin pork chops
1/4 tsp salt
1/4 tsp pepper
4 1/2 tsp olive oil
1 1/2 tsp ground ginger
1 Tbs Dijon mustard
1 15-ounce can pear halves in juice, sliced
1 Tbs butter

1. Heat broiler, Season pork with salt and pepper. In large skillet heat oil over high heat until it shimmers.
2. Cook pork in skillet 3 minutes, turning one, or until browned on both sides.
3. Place pork on a jelly-roll pan and broil 7 minutes or until just cooked through. Remove and keep warm.
4. Meanwhile, add the ginger to the skillet, stirring to combine. Stir in mustard to combine.
5. Add pear juice. Cook about 3 minutes until liquid has thickened enough to coat the back of a spoon.
6. Add butter and swirl until melted.
7. Gently stir in the pears and remove from heat. Serve pear sauce with pork over Pumpkin Pie Spice Rice.


Pumpkin Pie Spice Rice:

2 tsp. butter
2 tsp. pumpkin pie spice
1 3/4 cups water
1/2 tsp salt
1 cup instant brown rice

1. In medium saucepan over medium heat melt butter. Add pumpkin pie spice, stirring, about 30 seconds or until fragrant.
2. Add water, salt and rice. Bring water to a boil. Cover and reduce to a simmer. Cook 10-12 minutes or until water is absorbed.

Meals: January 23-29

Sunday: The best Chicken Noodle soup (EVER) courtesy of Pat
Monday: Baked Potatoes with Chili, Broccoli with Cheese
Tuesday: Pork with Gingered Pear, Pumpkin Pie Spice Rice
Wednesday: Rice and Beans
Thursday: Bulghur Wheat Salad
Friday: Crusted Salmon with Mustard, Orange Scented Rice
Saturday: Power Enchiladas

Rice and Beans

One night a week is set aside for Rice and Beans at our house. It's healthy, it's easy...and it makes Pat feel like he's soaking up his life in Brazil again for just a few short minutes.

Here's how we make it:

2 cans of beans, drained and rinsed (we use black, red, or pinto)
Pour the beans in the pot and then fill it up with water until about 1/4 inch above the beans
Put in 1/2-1 tsp of minced garlic
1/4 cup of diced onion
a pinch of salt
and some Kielbasa or sausage if you have it on hand.

Cook rice (we prefer Basmati...but really, anything will do) according to package directions.

Add cilantro to the beans and serve!

California Pizza Kitchen Chopped Salad with Herbed Vinaigrette

Salad:
Lettuce
1/2 tsp. dry basil
1/4-1/2 cup chopped pepperoni
1 cup shredded mozzarella cheese
1 C. chopped garbanzo beans
3/4 cup chopped turkey breast
2 Tbsp green onion
Tomatoes to your liking

Herb-Mustard Vinaigrette Dressing:
1 teaspoon minced fresh garlic
2 tsp. minced fresh shallot
2 Tbsp. Dijon mustard
1 1/2 tsp. dried oregano
2 tsp. dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 C. red wine vinegar
1 1/3 cups pure, mild-flavored olive oil
3 Tbsp. grated Parmesan cheese

To make the dressing:

Process all ingredients except oil and Parmesan using a hand-held, propeller-blade type mixer (or use a whisk in a small bowl). Slowly blend in oil. When all oil has been incorporated, stir in Parmesan. Set aside in the refrigerator.

Adapted from CopyCat Recipes.

Mike's Tillapia

4 Tillapia fillets

3/4 cup crushed tortilla chips
1 tsp. lemon pepper
1/4 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. onion powder

Combine chips and all seasonings and coat both sides of the Tillapia. Broil for 4 minutes on each side.

Meals: January 16-January 22

Sunday: Skillet Chicken Pasta with Broccoli and Sun Dried Tomatoes
Monday: California Pizza Kitchen Chopped Salad with Herbed Vinaigrette
Tuesday: Lemon Baked Chicken, Mixed Veggies
Wednesday: Rice and Beans
Thursday: Mike's Tillapia, Herb Roasted Potatoes
Friday: Whole Wheat Pizza, Fruit
Saturday: Lemon-Orzo Salad with Veggies and Chicken

Other: Bran Muffins

A New Start

Wow. Are you totally shocked to see a post on this blog? Well, it was time. One of my New Years resolutions was to actually plan out my weekly meals. It seems that every night I find myself walking around the kitchen saying..."What in the world are we going to do for dinner?" So I've decided to try to map the meal plans out here and link them to the recipes if I can. I can't guarantee perfection....and I can't guarantee that a month or two from now this blog will again disappear from the blogosphere...but here's to trying! Happy New Year!