menu #5

monday: california burgers
sweet potato fries

tuesday: herbed balsamic chicken with blue cheese
spinach salad
red potatoes

wednesday: mahi-mahi skewers
herbed & tomato couscous

thursday: chicken quesadilla's
nacho's

friday: spaghetti & meatballs
garlic bread

pasta salad

yesterday i was inspired by the brown butter ravioli dinner that nancy posted. i love browned butter - i think it's the salt lover in me! - and even love it cold. so as nancy and i were instant messaging about how much we love brown butter, this pasta salad recipe started forming in my head! i know, right?
(i should tell you that all of these ingredients i had on hand. next time, i would probably choose a different pasta, just for the fun of it! i used whatever half full/empty box i had. also, if you have it, try some bell pepper - or goat cheese - or fresh mozzarella - or left over chicken! use up the stuff you have in your fridge or pantry - save some money!)
this recipe made 2 servings (or 1 big eater!) - i made it pretty much for myself today and tomorrow. so double it if your making it for more than yourself + a friend or spouse.
try it hot, too.
let me know how you like it!

here's the rough ingredients:
butter! (i used 3 T, +1 T for the onions and garlic)
1 large or 2 small cloves of minced garlic
1/4 cup chopped red onion

a couple of handfuls of pasta - i used fettuccine noodles that i broke into bite size pieces

half a large tomato, chopped
half a jar of drained atrichoke hearts, chopped
8-10 kalamata olives, chopped
a few slices of pepperoni, chopped

1 T balsamic vinegar
s & p to taste
top with parmesan cheese

first, get your water boiling and start cooking that pasta!

then, i started out by sauteing the 1 T butter, garlic and red onion on low heat, stirring occasionally. while that was cooking, i chopped my vegetables, then started the brown butter process. i warmed the pan on medium heat, then added the butter. let it foam and recede - about 3-4 minutes. once the butter starts turning brown, add the garlic and onion mixture. add the balsamic vinegar. set aside to cool.
drain your pasta.
combine the brown butter mixture and pasta.
let it cool for a few minutes. then add the vegetables and pepperoni.

refrigerate for at least an hour - longer if you have it!

top with parmesan cheese before serving.

i was saving this much for lunch the next day. but my youngest found it and ate it all!

Ravioli with Balsamic Brown Butter, Walnuts and Chicken

This dish sounded strange to me, but I watched it being prepared on the Food Network and it looked wonderful. To make the original dish a more complete meal, I used a spinach ravioli and topped it with a grilled chicken breast, served it with a green salad and garlic bread. It was soooo delicious and so easy and fast.

18 to 20 ounces store-bought ravioli (cheese, mushroom or spinach)- I used spinach and ricotta
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
1-2 chicken breasts, pounded to 1/4-1/2 inch thickness, salt and pepper and dash of garlic powder to season.

Saute in evoo (or grill) pounded chicken breasts, seasoned with salt and pepper until done. I used a grill pan. When chicken is done, brush with a bit of the balsamic vinegar, just to marinate. I used about 1/2 a teaspoon.
Bring a pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes, depending on package directions until done, but still firm.
Drain ravioli onto a large serving platter.
Meanwhile, in a saucepan, cook the butter over medium heat, stirring occasionally. When foam subsides, and butter starts to get a golden brown (about 3 minutes) remove from heat and let cool for about 1 minute. Add balsamic vinegar, salt and pepper.
Transfer the ravioli to the saucepan with the vinegar sauce and sprinkle with walnuts and Parmesan cheese. Return to the platter, top with sliced chicken breast. Serve.
Serves 2-4

One of these days I will get a decent camera. Mine is used and abused by me, my husband and a 2 year old... these pics never come out as wonderful as the dish.. this one is awesome, don't let the photo scare you!!

recipe from Giada Di Laurentiis, Food Network, Everyday Italian

menu #4

monday: honey-teriyaki chicken
rice (with almond slivers)
cole slaw (with ginger dressing)

tuesday: CINCO DE MAYO!
chicken enchilada's (the red sauce kind)
spanish rice
black beans
& chips 'n guacamole/salsa, of course!

wednesday: grill pizza's
lots of toppings and fresh mozzarella

thursday: peppercorn pork chops
smashed red potatoes
green beans

friday: roast chicken salad with grapes and blue cheese
crusty bread

chile mandarin orange sauce

a fruity and spicy way to dress up a chicken breast or try it over beer battered fish in place of tartar sauce.

2 T fresh lemon juice (about the juice of one-half a medium lemon)
2 tsp red chili paste
1 (11 oz) can mandarin oranges, drained and chopped
1 T chopped fresh cilantro

whisk together lemon juice and chili paste.
add mandarin oranges and cilantro and toss to combine.

serve over fish or chicken

robin miller 2007
quick fix meals with robin miller: fish and fowl gameplan, episode RM0608
copyright 2006 television food network

menu #3

monday: beer battered tilapia with chile mandarin orange sauce
red potatoes
vegetable

tuesday: pannini (marinara sauce, mozzarella cheese and deli pepperoni)
green salad
chips

wednesday: hamburgers with blue cheese
sweet potato fries

thursday: penne & sausage with italian cream sauce
crusty bread

skinny girl margarita

Did you know the average restaurant margarita has 700 calories??? We had visitors this weekend, and Aubrey brought along a new recipe for us to try.. the Skinny Girl Margarita!! This is a recipe from Bethenny Frankel. She is one of the Real Housewives of New York. I'm in love. It only has 3 ingredients! Now, its a sipper. You cant down it.. but that means you wont drink as much. There is no sugary syrup to add calories or a headache. The key is don't skimp on the quality of alcohol. The BEST part is?? IT ONLY HAS 100 CALORIES!

Ingredients:
salt and sugar to line the rim, if desired (equal parts)
limes - use 1/2 lime or more per drink
Patron Silver Tequila
Cointreau

Directions: (per drink)
Cut lime in half. Rub some of the lime on the rim of the glass and dip in a mixture of equal parts sugar and salt.
Add ice to glass. Squeeze the lime into the glass. Use 1/2 lime per drink. Add 2 oz Tequila. Add 1/2 oz Cointreau. Finish with a lime wedge and serve.