Meal Plan - 03 May 2012

Day	Breakfast	Lunch	Dinner
Thursday May 3, 2012	-Cinnamon rolls -apple slices	-greek quesadillas -grapes	-Wild west sizzlin chicken tacos -carrot sticks & ranch -apple sauce
Friday, May 4, 2012	-french toast -banana	-Mediterranean couscous salad -orange slices	-Buffalo chicken and potato casserole -corn -grapes
Saturday, May 5, 2012	-potatoes o'brien -yogurt	-chili bowl -cornbread	-toasted ravioli -baked zucchini w/cheese
Sunday, May 6, 2012	-oatmeal -orange slices	-thai chicken wraps -mandarin oranges	-chicken enchilada pasta -broccoli w/cheese -jell-o no bake cheesecake
Monday, May 7, 2012	-fried cheerios -apple slices	-PB&J sandwiches -green beans	-Burritos -mexican rice
Tuesday, May 8, 2012	-waffles -banana	-Grilled cheese -tomato soup	-mango blueberry quinoa salad w/lemon basil dressing -carrot sticks & ranch -apple slices
Wednesday, May 9, 2012	-fried cheerios -fruit cup	-left overs	-chicken stir fry -white rice -pears

Greek Quesadillas

I found this recipe at: http://www.bettycrocker.com/recipes/greek-quesadillas/96d9e528-53cf-4dfd-bfc5-e0d8d7a9985c

Dipping Sauce

•  2/3 cup plain yogurt
• 1 Tablespoon chopped fresh dill weed
• 1 teaspoon exta-virgin olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, finely chopped

Quesadillas

• 1 cup crumbled feta cheese (4oz)
• 1 cup shredded mozzarella cheese (4oz)
• 1 small cucumber, peeled and diced (1 cup)
• 1 large tomato finely chopped (1 cup)
• 1/2 cup chopped olives
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 burrito size flour tortillas

Directions

• In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
• 2 Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
• 3 Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

Toasted Ravioli

I found this recipe at: http://www.foodnetwork.com/recipes/food-network-kitchens/toasted-ravioli-recipe/index.html via pinterest.

Ingredients

• 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
• 3 large eggs, beaten
• 1 1/2 cups milk
• 2 cups breadcrumbs
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon finely chopped fresh rosemary
• Kosher salt and freshly ground pepper
• Vegetable oil, for frying
• 1/2 cup grated parmesan cheese
• Marinara sauce, for dipping
• Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

Directions

Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

Tuscon Pasta with Tomato-Basil Cream

I found this recipe at: http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/ via pinterest.

Ingredients

• 
  Preparation1 (20-oz.) package refrigerated four-cheese ravioli*
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine 
• 2 medium-size fresh tomatoes, chopped** 
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

1. 1. Prepare pasta according to package directions.
2. 2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
3. *1 (13-oz.) package three-cheese tortellini may be substituted.
4. **1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
5. Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.

Mexican Sweet Potato Skins

I found this recipe at: http://pinchofyum.com/healthy-mexican-sweet-potato-skins via pinterest.

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon butter
• 1/2 yellow onion, chopped
• 2-4 canned chipotle peppers in adobo sauce, minced or pureed
• 1 ounce light cream cheese
• 1/4 cup light sour cream
• 1 teaspoon salt (+ more to taste)
• 1/2 cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Notes

The filling is delicious all by itself!

One serving size is 1 potato skin.

Chocolate Peanut Butter Fudge

I got this recipe from: My grandma. =)

2 C white sugar
2 t cocoa
3T white karo syrup
1/2 C evaporated milk
3T peanut butter

mix sugar, cocoa, karo syrup & evaporated milk in saucepan and heat over medium heat until sugar completely melts. Stir while cooking.

Stir in peanut butter until fudge thickens

Pour over wax paper

ENJOY!

Mediterranean CousCous Salad

I found this recipe at: http://www.bettycrocker.com/recipes/mediterranean-couscous-salad/d2dbb723-7e92-4f91-a845-0160a82b8c25

 

1

cup chicken broth

3/4

cup uncooked couscous

1

cup cubed plum (Roma) tomatoes (3 medium)

1

cup cubed unpeeled cucumber (1 small)

1/2

cup halved pitted kalamata olives

1/4

cup chopped green onions (about 4 medium)

1/4

cup chopped fresh or 1 tablespoon dried dill weed

2

tablespoons lemon juice

2

tablespoons olive or vegetable oil

1/8

teaspoon salt

2

tablespoons crumbled feta cheese

• In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
• In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
• In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
• Just before serving, sprinkle with cheese.