Diane's Menu September 1 - 10, 2009

Diane's Menu September 1 - 10, 2009
9/1 Tuesday - Linguine a la Joseph (Whole wheat linguine with grilled shrimp and scallops)
9/2 Wednesday - Pulled pork and pink beans
9/3 Thursday - Chicken Francaise, Zucchini, Rice
9/4 Friday - New England Clam Chowder, Hamburger, Salad
9/5 Saturday - BBQ ribs, slaw
9/6 Sunday - Grilled chicken buffalo style over romaine lettuce, with apples, candied pecans and blue cheese crumbles
9/7 Monday - Pizza
9/8 Tuesday - Sausage and baby lima bean bake**
9/9 Wednesday - Prime Rib, Carrots, String Beans, Salad
9/10 Thursday - Chicken Sorrentino (Chicken layered with Eggplant, Prosciutto, Mozzarella Cheese, in a sherried brown sauce over spinach)




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Sausage and Baby Lima Bean Bake

4 cups frozen baby lima beans, about 1 pound, cooked and drained
1 pound mild bulk pork sausage
1 large onion, chopped
1/2 cup diced or shredded carrot
1 cup diced celery
1 can (14.5 ounces) diced tomatoes, undrained
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried oregano
1 teaspoon Cajun or Creole seasoning blend
1 teaspoon salt, or to taste
1/8 teaspoon black pepper

Heat oven to 350°. Lightly grease a 2 1/2-quart casserole.In a large skillet, brown the sausage with chopped onion, carrots, and celery until vegetables are tender and sausage is no longer pink. Add tomatoes and seasonings and cook until hot and bubbly. Add the drained baby lima beans and stir to combine. Transfer to the prepared casserole. Cover and bake for 30 minutes. Uncover and continue baking for 15 minutes longer.Serves 4 to 6.

Diane's Menu August 23 - 31 - 2009

Diane's Menu August 23 - 31 - 2009
Sunday - Aug 23 - Roast Chicken, Curried Grains with Broccoli in Rice Cooker
Monday - Aug 24 - Weekly take out pizza
Tuesday - Aug 25 - Asian Inspired Salad with left over chicken from Sunday
Wednesday - Aug 26 - Grilled Turkey Breast, Salad, Baked Sweet Potatoes
Thursday - Aug 27 - Chicken/Eggplant Parmegiana, Brown Rice
Friday - Aug 28 - Chalupa **
Saturday - Aug 29 - Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta **
Sunday - Aug 30 - Strip Steak, Grilled Veggies
Monday - Aug 31 - Dinner sized Shrimp Cocktails with Cocktail Sauce, Cole Slaw

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**Recipes below


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Chalupa

1 lb Dry pink beans
3 lb Pork roast
1/2 c Chopped onion
2 Cloves garlic, minced
1 Tbsp Salt
2 Tbsp Chili powder
1 Tbsp Cumin
1 tsp Oregano
1 can (4-oz.) chopped green chilies
Corn chips

Sort and rinse beans. Put all ingredients except corn chips in Dutch oven,an electric crockery cooker or heavy kettle. Add 7 cups water. Cover andsimmer about 5 hours, or until roast falls apart and beans are done.Uncover and cook about 1/2 hours to desired thickness. Serve with cornchips and pass condiments for choice of toppings: (chopped tomato,avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce orother hot sauce).



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Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta
Courtesy Robin Miller

2 ears roasted corn
1 pound rotelle pasta, or any spiral-shaped pasta (I will be using whole wheat pasta)
2 teaspoons olive oil
2 medium zucchini, chopped
1/2 cup diced red onion
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1/3 cup roasted garlic cloves
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper
1/2 cup crumbled feta cheese (I will be using fat free feta cheese)


Directions

Preheat oven to 400 degrees F.

Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day. Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes.

Pour mixture over pasta and toss to combine, adding cooking water,if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

It's even possible to eat the Simply Filling way at fast food places...

This morning I went to McDonalds. I know UHOH, is what you are saying to yourself. Nothing on that morning menu is good for Simply Filling. Well, you would be only slightly correct. They have the special on Egg McMuffins now, 2 for $3. I asked if the English muffin was buttered before the sandwich was put together. They said "NO". So, I ordered 2 without cheese. I opened them up and ate the egg and Canadian bacon. YUMMY! and totally Simply Filling!

The moral of the story: Don't be afraid to ask questions and request special things and you can even eat well and healthy at a fast food place!

Julie & Julia

I don't do movies. In the last 10 years I have been to the movie theatre about 5 times and at least 3 of them were taking a child to see a new Disney movie. There are many reasons for it, but probably the biggest one is the price. Afterall, if I can own the DVD for around $15 and watch it often and resell it to get some of that $15 back, why in the world would I pay $40 (2 tickets, popcorn and soda) for my husband and I to go to the movies?

Today, I went to the movies alone. I did the first movie of the day so that I wouldn't have to pay more than the matinee price. I just had to see Julie and Julia.

Meryl Streep is the master of accents and I dare anyone to say she doesn't look, walk and act just like the master Julia Child. The cooking scenes are so realistic that I wanted to grab a knife and help. Amy Adams is adorable as the professional writer and amateur cook who blogs about her path of cooking her way through Mastering the Art of French Cooking. The side story is a double love story about two couples who have mastered the art of loving.

Well, it was worth it. It would have been worth the $40 price! I can't wait for it to come out in DVD so that I can buy it and watch it again! There are smiles, laughs and tears in the story and so much wonderful food that I can't wait to try some of the recipes myself, again.