Ooops, I'm a bit behind this week! It is a crazy week! I am doing a Father's Day slideshow for Church on Sunday and it is a huge project! I also have many other medium-sized projects going on and a baby shower coming up that I need to buy a gift & bake cookies for! So, here it is...
Monday: "Healthified" Cashew Chicken with Broccoli
Tuesday: "Healthified" Mexican Pasta Skillet
Wednesday: Shrimp Creole
Thursday: Chicken Quesadillas with Mexican Rice
Friday: Homemade Burgers & Fries
Wednesday, June 16, 2010
Feedback from last weeks Menu
I tried to post this weeks menu before posting feedback from last week (both very late, of course)! Well, here it is!
Monday: The spaghetti turned out pretty good, my husband decided to play around with spiced and "experiment" and it turned out pretty good.
Tuesday: We just ended up having leftover spaghetti as the day got so hectic and busy!!
Wednesday: The tuna steaks were awesome as usual!! I do want to expand my tuna steak recipe repertoire, though!
Thursday: The chicken turned out really good, I decided to use my homemade jerk seasoning that has no salt in it. I decided to use a box 3 cheese potatoes and those were pretty good. I changed the veggies to an asparagus, gold & white corn & baby carrot blend that was really good!
Friday: Again, got so crazy-busy we just ran by Hyvee and ate there. I had Sushi-yummmmmmmm
Monday: The spaghetti turned out pretty good, my husband decided to play around with spiced and "experiment" and it turned out pretty good.
Tuesday: We just ended up having leftover spaghetti as the day got so hectic and busy!!
Wednesday: The tuna steaks were awesome as usual!! I do want to expand my tuna steak recipe repertoire, though!
Thursday: The chicken turned out really good, I decided to use my homemade jerk seasoning that has no salt in it. I decided to use a box 3 cheese potatoes and those were pretty good. I changed the veggies to an asparagus, gold & white corn & baby carrot blend that was really good!
Friday: Again, got so crazy-busy we just ran by Hyvee and ate there. I had Sushi-yummmmmmmm
Tuesday, June 8, 2010
Menu for 6/7-6/11/2010
Wow, this week has already been stressful! I have a lot on my mind and am trying to juggle so many things, I feel like a circus act!! Sorry if you actually read this and feel neglected! Well, here is what we are shooting for this week (I already had to change tonights dinner to Bertolli because I forgot to thaw the meat).
Monday: Spaghetti (cooked by my husband-his way)
Tuesday: Bertolli
Wednesday: Tuna Steaks with Rice and Broccoli
Thursday: Baked Chicken Breasts, Seasoned Potatoes, California Blend Veggies
Friday: Shrimp Fried Rice
Monday: Spaghetti (cooked by my husband-his way)
Tuesday: Bertolli
Wednesday: Tuna Steaks with Rice and Broccoli
Thursday: Baked Chicken Breasts, Seasoned Potatoes, California Blend Veggies
Friday: Shrimp Fried Rice
Saturday, June 5, 2010
Menu and Feedback for 5/31-6/4
So, I didn't post the menu for this past week and that's ok, since it wasn't much to write about. I only really cooked one night!! I couldn't believe it, that is crazy for me. At least that one night was good!
Since Monday was a holiday I didn't cook and I don't even remember what we ate.
Tuesday got so busy I was going to cook, but we ended up doing something quick.
Wednesday was our House Church where we have a potluck-type dinner and we had a salad and sandwich bar since it has been so hot.
Thursday I cooked Coconut Salmon with Rice and Broccoli. It was really good, so I included the recipe below.
Friday I was going to cook tacos, but got so busy planning out end of the year party for our Middle School ministry that we ate sandwiches instead and are eating the tacos tonight-yeah!!
I have hope that next week will be better as things should not be so busy and our Middle Schoolers will be at camp, so we have no Middle School activities.
Coconut Salmon
4 (4 oz) Salmon Fillets, skin removed
1 T Lime Juice
1/2 Cup Panko
1/4 Cup Flaked Sweetened Coconut
Salt & Pepper to Taste
Directions:
Preheat oven to 425 degrees. Place salmon on a non-stick baking pan. Brush juice on salmon. In shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Bake for 12-15 minutes.
Since Monday was a holiday I didn't cook and I don't even remember what we ate.
Tuesday got so busy I was going to cook, but we ended up doing something quick.
Wednesday was our House Church where we have a potluck-type dinner and we had a salad and sandwich bar since it has been so hot.
Thursday I cooked Coconut Salmon with Rice and Broccoli. It was really good, so I included the recipe below.
Friday I was going to cook tacos, but got so busy planning out end of the year party for our Middle School ministry that we ate sandwiches instead and are eating the tacos tonight-yeah!!
I have hope that next week will be better as things should not be so busy and our Middle Schoolers will be at camp, so we have no Middle School activities.
Coconut Salmon
4 (4 oz) Salmon Fillets, skin removed
1 T Lime Juice
1/2 Cup Panko
1/4 Cup Flaked Sweetened Coconut
Salt & Pepper to Taste
Directions:
Preheat oven to 425 degrees. Place salmon on a non-stick baking pan. Brush juice on salmon. In shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Bake for 12-15 minutes.
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