today: blue cheese hamburgers, roasted sweet potatoes/potatoes, fresh green beans, strawberries/red grapes
monday: tb appt so spaghetti and bread
tuesday:breaded chicken fingers (recipe below), cous cous (?) or wild rice, roasted asparagus
wednesday: mom b birthday dinner--grilled steaks, bread, fruit slices with fruit dip (recipe below), baked potatoes, steamed broccoli
thursday: awesome cast iron grilled faijitas, black beans, rice (maybe)
friday: grilled pork loin chops, tomato torte, fruit
Roasted Apsaragus
NEED:
fresh asparagus (i prefer the skinniest ones you can find at the store!:) clean and prepare them--easy way is to hold them and snap the "woody" ends off then wash under water)
olive oil
salt
dried herbs (optional)
DO:
pat dry the asparagus
put on baking pan
add olive oil and roll the asparagus around in it you want them to be coated but not too much oil on the pan
sprinkle with salt and herbs
put in a HOT oven 450-500 for 15-20 minutes. roll them occasionally :)
ENJOY
Tomato Torte (my mom in law made it so i do not have the exact recipe...but here is what i think....)
NEED:
big sliced tomatoes (i would remove the seeds and "pat dry" as well)
puff pasty sheets--thawed
olive oil
pepper
teeny bit of grated cheese
salt
DO:
roll out pastry
place tomatoes on pasty--make sure they do NOT touch
drizzle with oil
Bake at 350 until looks done :)
sprinkle teeny bit of cheese and just melt
sprinkle with salt and serve
fruit dip
NEED:
cream cheese
brown sugar
juice (normally i would use oj but mom b can't have it so i am going to get some pear juice from pears....)
DO:
whip it all together :)
Enjoy!
chicken fingers
NEED:
chicken breasts--bnlss/sknls
bread crumbs with seasoning (i am going to mix italian with panko and herbs)
melted butter or egg whites (beat a little)
DO:
pound out the chicken and cut into "fingers"
dip in the butter or egg white
dredge in the crumbs
put on a greased baking sheet
bake 350 degrees until done (30 minutes?)
enjoy :)
Grilled cast iron skillet fajitas
NEED:
Chicken Breasts--Boneless/Skinless
Peppers
Onions
Tomatoes
Jalepeno (optional)
olive oil
grapefruit juice
lime juice (i squeezed fresh limes)
black pepper (fresh ground is best)
oregeno (i used italian blend)
garlic powder
salt (i used kosher)
chilli powder
cumin
tortillas
DO:
mix together in a big zip lock bag:
olive oil
grapefruit juice (about a half a small can full)
lime juice (i squeezed fresh limes--2 of them)
black pepper (fresh ground is best)--i used quite a bit
oregeno (i used italian blend)--about 1 T
garlic powder about 1 T
salt (i used kosher) about 1.5 tsp
chilli powder 1-2 T
cumin- 1-2 T
add chicken to bag and let marinade up to 5 hours--i had an hour so that is what i did
toss the veggies (minus tomatoes) with cumin, chilli powder, salt and pepper. let them sit on a board all ready to go
put tomatoes in a bowl so they are ready to go (1/4 to 1/8 of tomato chunks)
put some oil in a cup/small bowl so it is ready to go
preheat grill--turn one side to HOT and put cast iron skillet on this side. turn the other side to med-med high.
grill chicken breasts whole until BARELY cooked through on this side. when chicken has a few minutes to go, quickly dump the oil into the hot skillet and then throw peppers and onions in. Let "blacken" while you cut chicken on the bias. Add chicken to the pepper mixture in the skillet and let the juices all mix. when the veggies are almost to the texture/consistency you want, add the tomatoes and let sear. the skillet is hot so i put all the mix into a bowl to bring inside.
