Thursday, October 9, 2008

Next week's menu

Monday: pesto pizza, mandarin orange salad
Tuesday: buttered whole grain noodles with sausage, green beans
Wednesday: broccoli quiche, garlic bread
Thursday: shrimp cobb salad with croissants (never tried this recipe before)
Friday: take out
Saturday: leftovers
Sunday: dinner at the neighbors’ house

Pesto pizza
1 whole wheat bagged dough (at Trader’s Joe’s)
jar of pesto
Mozzarella cheese, grated
Half a purple onion, cut into small strips
Feta cheese

Roll out pizza dough and put onto pizza pan. Spread a layer of pesto over the dough. Sprinkle with onion strips. Sprinkle with feta cheese. Cover with mozzarella cheese. Bake at 350 for about 15-20 minutes.

Mandarin Orange Salad
One bunch of green leaf lettuce
One can of mandarin oranges

Tear lettuce into smaller pieces. Toss with drained can of mandarin oranges. Serve with a vinaigrette.

Buttered whole grain pasta with sausage and green beans
One package of whole grain pasta
I pkg heat and serve beef sausage (on sale at Albertson’s this week)
Can of green beans that’s been in my pantry for a long time

Cook pasta according to package direction. Add some melted butter or margarine, just enough to make it not so dry.
Slice sausage and heat in the microwave. Add to noodles.
Serve with the green beans.

Broccoli quiche
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 cup shredded mozzarella cheese
4 eggs, well beaten (I used five because we get so many with WIC)
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350. Melt butter in a saucepan. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until vegetables are soft. Spoon vegetables into an 8x8 glass baking dish. Combine eggs and milk. Add salt and pepper. Stir in melted butter. Mix egg mixture with the vegetables. Bake at 350 for 50 minutes, and if possible, let sit for 15-20 minutes.

Hope’s Amazing Garlic Bread
Grated cheese
Mix equal parts butter, mayo, and cheese (I use less majo than butter). Add pressed garlic to taste. Spread on bread, and toast in toaster oven.

Shrimp Cobb Salad
A Barefoot Contessa recipe (This salad actually calls for lobster meat, but that’s way too expensive, so I’m substituting frozen shrimp, which is on sale at Albertson’s Friday, Saturday, and Sunday with a coupon)

For the vinaigrette
1 ½ Tbsp Dijon mustard
¼ cup lemon juice
5 Tbsp olive oil
¾ tsp kosher salt
½ tsp pepper

For the salad
2 ripe avocados
juice of 1 lemon (I’ll probably use my bottled lemon juice)
1 ½ lbs cooked shrimp
1 pint cherry tomatoes (or other tomatoes cut up)
1 ½ tsp kosher salt
½ tsp black pepper
½ pound lean bacon, fried and crumbled
¾ cup crumbled English Stilton or other crumbly blue cheese (I’ll probably use the feta that I’m buying for the pizza)
1 bunch arugula, washed and spun dry

For the vinaigrette, whisk together all vinaigrette ingredients.
For the salad, cut avocados into ¾ inch dice and toss with lemon juice. If arugula leaves are large, cut in half crosswise. Put shrimp and tomatoes in bowl. Sprinkle with salt and pepper and toss with enough vinaigrette to moisten. Add diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature
I will serve with store-bought croissants.

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