Ok so I missed last week. Big deal. I took a short break from planning. Now I'm all refreshed and ready to get back into the saddle of domestic goddessness. In case you're wondering I did make a couple meals last week. I ended up making Chicken Pineapple Stir-fry, which was pretty good. It was a new recipe. Then I also made some of that Mrs. Grass Homestyle Beef Vegetable soup (I added ground beef and a few extra noodles). I have to say I was surprised at how good it was. I actually really liked it. Other than those two things, I didn't make anything. Although I did order a couple pizzas. Does that count?
But aren't you proud of me? I'm totally posting this like 2 days early! I had to because I'm doing my grocery shopping tonight or tomorrow morning. Probably tonight. I'm sure Seth will think it's the funnest date ever :D
Sunday: Grapefruit Marmalade Marinated Salmon with rice pilaf and asparagus
(The recipe actually used orange marmalade but I have grapefruit that I want to try. This is new.)
Monday: Creamy Spinach Mushroom Pasta (New recipe, see below.)
Tuesday: Skillet Turkey, Broccoli, and Bulgar (New recipe, see below.)
Wednesday: Leftovers
Thursday: Hawaiian Haystacks This is a Hanson family thing. I thought it sounded weird the first time I had it, but it was pretty good. I like to use brown rice.
Weekend: Vegetarian Meatloaf with mashed potatoes and steamed carrots (this is a tried and true recipe... I actually really like it!)
2 Garlic cloves, thinly sliced
4 ounces Mushrooms, cleaned and sliced
8 ounces Fresh fettuccine (or other fresh pasta)
4 cups fresh spinach
1/3 cup (about 3 ounces) Light garlic and herb spreadable cheese
¼ cup Low-fat milk
¼ teaspoon Salt
Fresh ground pepper to taste
Directions:
Cook pasta according to package directions. When done, reserve ¼ cup of water, drain the rest, and set pasta aside.
Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until just soft and fragrant. Add mushrooms, stir, cover, and cook for about 3-4 minutes, until mushrooms are soft.
Add spinach to the skillet and stir until just wilted. Reduce the heat to low and mix in the garlic and herb cheese and milk.
Turn off the heat and add the pasta to the skillet and toss until well-mixed. If pasta dish seems dry, add reserved pasta water, 1 tablespoon at a time, until creamy. Season with ¼ teaspoon of salt and fresh ground pepper to taste.
Serves 2
2 Garlic cloves, minced
½ pound Turkey breast, cut into bite-size pieces
1 cup Reduced-sodium chicken stock
½ cup Bulgar
¼ teaspoon Dried thyme
1 cup Broccoli florets
8 Cherry tomatoes
¼ teaspoon Salt
Freshly ground pepper to taste
2 tablespoons Fresh parsley, chopped
Directions: Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Then toss in turkey and cook for 2-3 minutes. Stir in chicken stock, Bulgar, and thyme. Top with broccoli and cherry tomatoes, and bring to a boil. Reduce heat, cover, and simmer for 7-10 minutes, or until turkey is cooked through and Bulgar is tender. Season with salt and pepper to taste. Sprinkle with parsley and serve.
Serves 2
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2 comments:
Wow, now you're getting fancy! I guess you decided to for go the budget huh? Sounds like good eating....except, what is bulgar? That doesn't sound good at all :)
Hey just thought I'd update how the new recipes turned out. The pasta was good and it was easy. I'll post that one to my Recipezaar account. I think the salmon would've been better had I stuck with orange marmalade. The grapefruit taste didn't go very well. It wasn't bad, just wasn't that great. Oh and I may or may not make the turkey w/ bulgar recipe. I couldn't find bulgar at the grocery store. I don't think I've ever actually eaten bulgar, but if my memory serves me correctly, it's some sort of grain like barley or wheat. Hmm... maybe I should've looked in the baking isle. I looked by the rice and lentils...
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