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.

Buffalo Chicken & Potatoes

I found this recipe at: http://www.bettycrocker.com/recipes/buffalo-chicken-and-potatoes/5d92a1de-7c9f-42cf-ac32-cc83463a884b.

1 1/4

lb boneless skinless chicken breasts, cut into 1-inch strips

1/3

cup buffalo wing sauce

6

cups frozen (thawed) southern-style hash brown potatoes

1

cup ranch or blue cheese dressing

1/2

cup shredded Cheddar cheese (2 oz)

1

can (10 oz) condensed cream of celery soup

1/2

cup corn flake crumbs

2

tablespoons butter or margarine, melted

1/4

cup chopped green onions (3 to 4 medium)

• (1) Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• (2) In medium bowl, stir together chicken strips and wing sauce.
• (3) In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
• (4) In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
• (5) Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

BLT Wraps

Soft flour tortilla
~4 slices of bacon for each wrap
1/2 roma tomato
1 leaf lettuce
ranch dressing

Put everything in tortilla and wrap it up. Yum.

Fettucini with Sweet Pepper Cayenne Sauce

I found this recipe at: http://allrecipes.com/recipe/fettuccine-with-sweet-pepper-cayenne-sauce/


12 oz dry fettucini pasta
2 red peppers, julienned
3 cloves garlic, minced
3/4 t cayenne pepper
1 C sour cream
3/4 C chicken broth
3/4 C parmesan cheese
salt & pepper to taste

(1) Bring large pot of lightly salted water to a boil. Cook pasta for 8-10 minutes until done.

(2) Spray cooking oil in large skillet & saute bell peppers, cayenne pepper & garlic over medium heat for 3-5 minutes.

(3) Stir in sour cream, broth. Simmer uncovered for 5 minutes. Remove from heat. Add parmesan cheese.

(4) toss pasta with sauce.

Wild West Sizzlin Chicken Tacos

I found this recipe at: http://www.bettycrocker.com/recipes/wild-west-sizzlin-chicken-tacos/f01f211a-c345-4187-9fb9-d106ae9afc4b.

Ingredients:

• 2 cups cooked chicken strips
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• taco shells
• 1 red bell pepper, cut into thin strips
• 1 cup bbq baked beans
• 1 cup shredded monty jack cheese
• 4 slices bacon cooked, crumbled
• Optional: grape tomatoes

(1) Heat oven to 400*. In a small bowl, toss chicken strips with cumin & paprika. In an 8 inch glass baking dish, stand taco shells side by side.

(2) Fill each shell evenly with seasoned chicen. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans, 1/4 cup cheese, and sprinkle with bacon.

(3) Bake for 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

Mango Blueberry Quinoa Salad with Lemon Basil Dressing

I found this recipe at : http://www.veggiebelly.com/2011/06/mango-blueberry-quinoa-salad-with-lemon-basil-dressing-recipe.html via pinterest.

Serves about 2

For the quinoa1/2 cup quinoa
1 cup water

For the fruits and veggies½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.

Chicken Enchilada Pasta

I found this recipe at : http://www.navywifecook.com/2012/04/chicken-enchilada-pasta.html via pinterest.

Ingredients

1 rotisserie chicken, shredded

2 tablespoons olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind)

1 cup sour cream

Penne pasta

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

1. Shred chicken (I recommend doing this earlier in the day, or even the day before to save time, as well as chopping the veggies).

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings.