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.