Monday, November 3, 2008

Menu for Nov 3-9

Last week, we picked up our first box of Angel Food (, so we get to have steak this week.
Monday: Greek grilled cheese and tomato soup
Tuesday: pork chops with green beans and rice
Wednesday: chicken fajitas
Thursday: couscous, steak, broccoli
Friday: take out
Saturday: leftovers
Sunday: hotdogs, green salad

Greek grilled cheese and tomato soup
(Both Chad and my neighbor’s husband Pedro get home late on Monday nights. We usually eat together outside our houses at the picnic table while the kids run wild. Silvina wants me to show her to make the grilled cheese sandwiches this week, so we’re having them again. And that’s okay because they’re yummy).
1 ½ teaspoons butter
2 slices whole wheat bread
2 tablespoons crumbled feta cheese
2 slices mozzarella cheese
1/4 red onion, thinly sliced
1/4 tomato, thinly sliced
1/4 avocado, sliced
Heat a skillet over medium heat. Butter one side of each slice of
bread. On the non buttered side of one slice, layer the feta
cheese, mozzarella cheese, red onion, tomato and avocado. Top
with the other slice of bread with the butter side out.
Fry the sandwich until golden brown on each side, about 2
minutes per side. The second side always cooks faster.
Serve with tomato soup.

Pork Chops with green beans and rice
6 Tbsp Italian dressing
2 Tbsp apricot jam (I’ll use the orange marmalade already in my fridge)
4 pork chops (about 1 lb)
1 ½ cups minute rice, uncooked
2 cups green beans
1 can chicken broth
4 sheets of tin foil
Preheat oven to 350. Mix dressing and jam with whisk. Brush 2 Tbsp on chops. Let stand for 10 minutes. Place rice into centers of sheets of foil, top with beans. Make foil into a bowl. Gradually add chicken broth and remaining dressing mixture over beans. Close foil packets. Grill packets 20-30 minutes till pork is cooked through.
Note: Cook them with a sheet pan underneath to catch any drippings that come out so you don’t have to clean your stove.

I don’t have a recipe written down for this. I heat up some oil and sauté sliced peppers and onions for about 4 or 5 minutes. Then I add some water and let them cook till they’re really soft. I add a packet of taco seasoning, or you can sprinkle fajita seasoning over it.
I’ll be using the chicken fajita strips (pre-seasoned!!) I got from AngelFood. If you cook your own chicken, throw it in there (already diced) with the peppers and onions and cook it in the oil for about 8 minutes.
Serve with tortillas, sour cream, salsa, lettuce, cheese, and tomatoes.

Couscous, steak, broccoli
Chad will grill our steaks after I marinade it. For the couscous, I use the boxed kind from Albertson’s (Far East is the brand). Even Ethan eats it! Joe’s has a whole grain couscous that is fiber-licious, but it’s more dry. I’ll steam the broccoli and just put salt and pepper on it.

Need I explain hotdogs? Either Chad will grill them or I’ll pan-cook them. I might serve them with chili … from a can.

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