Pasta with Sun-Dried Tomato Pesto

posted by Marion@Life Tastes Good on 2013-11-10

Pasta with Sun-Dried Tomato Pesto is a delicious side dish that pairs nicely with fish, steak, chicken, pork, or go vegetarian...anything really!

Have you tried Sun-Dried Tomato Pesto? OMgosh! Where has this stuff been all my life? It is so goooood! I seriously could eat a whole jar in one sitting! HA, who has time to sit?! I'd eat it... with a spoon... at the counter! No shame in that! It's good stuff!

This versatile side is super easy to make and a real crowd pleaser! My mom even likes it! You can use any vegetable your taste buds desire, and it's ready to eat in under 10 minutes! Yep, you heard me right (no need to clean out the old ears!)

Using Angel Hair Pasta is the key to saving time with this dish. The pasta cooks in about 3-4 minutes! You can't beat that! This goes nicely along side my Tilapia with Lemon Butter Sauce.

March 14th - March 20th

Some great sales coming up this next week at Publix - Remember the sale starts on Thursday. Center Cut Pork Rib Chops will be on sale for $3.49/lb which makes it a good time for Margarita Pork Chops - yummm!  Another great sale is the Sirloin Tip Roast for $3.99/lb - make your favorite roast recipe or try my Garlic Roast Beef Recipe. Bone-in Boston Butt Roast is going to be on sale for $1.99/lb, and with Madison being home for Spring Break we will be eating Pulled Pork. She loves it and hasn't had that in a long time, so I'm happy for the sale on the roast.  Boneless Skinless Chicken Breast Cutlets are going on sale for $3.99/lb. That is a good price and they will make quick work of the new Chicken Parmigiana recipe I posted on the blog this week. They are already thin and ready to be breaded!


Menu 
Thursday -Chicken Parmigiana with spaghetti noodles
Friday - Roasted Tomato Soup and Grilled Cheese
Saturday -Garlic Roast Beef with Mashed Potatoes and cream corn
St Patty's Day Sunday - Pulled Pork and Coleslaw (certainly not your traditional fair and it won't be green, but it will be yummy :o)..  )
Monday -  Margarita Pork Chops with a salad
Tuesday - Leftover Pulled Pork made into soft tacos with pineapple, avocado, and  cilantro sour cream sauce
Wednesday - Leftovers




Shopping List

Bakery
Buns for pulled pork
Chicago Italian Bread (for making your own bread crumbs for Chicken Parm)

Produce
garlic
basil
thyme
1 white onion
10 plum tomatoes
1 bag of coleslaw mix (I buy the Publix brand)
1 bag of yukon gold potatoes
1 bag of salad
cilantro (for cilantro cream sauce)
pineapple (for pulled pork tacos)
avocado (for pulled pork tacos)

Dairy
butter
eggs
3-4 Mozzarella Cheese Slices for Chicken Parmigiana
Your favorite cheese for grilled cheese sandwiches. I like to mix sliced Fontina and Creamy Havarti
milk
sour cream (for cilantro cream sauce)

Spices
flour
sugar
salt
pepper
Italian seasoning
olive oil (I like Lucini Brand)
vegetable oil
chicken base (near the chicken broth)
white vinegar

Misc
miracle whip (at least 2/3 cup)
your favorite bbq sauce - I use Sweet Baby Rays Sweet and Spicy
3-4 cups of your favorite spaghetti sauce for Chicken Parmigiana
noodles to serve with Chicken Parmigiana
root beer - at least 1 can for Pulled Pork
1.5 cups bottled margarita mix (for margarita pork chops)
2 packages frozen cream corn
soft flour tortilla wraps for Pulled Pork Tacos

Meats
2 lb Bone-in Boston Butt Roast (on sale)
2 lbs Chicken Breast Cutlets (on sale)
3 lb Sirloin Tip Roast (on sale)
1 lb Center Cut Pork Rib Chops (on sale)

February 21st - February 27th

Madison is coming home TODAY and spending the weekend here! She has an appointment with the oncologist on Friday. I'm so happy we'll get to see her and spend time with her this weekend, but I wish she didn't have to make that long drive for an oncology appointment. Kind of a bummer, but we'll make the best of it. The appointment should just be routine to establish her as a patient so she can be monitored for recurrence of the melanoma. We are already planning to enjoy an early lunch before her appointment. I have a coupon for Outback, so that will be a nice treat (now I just have to remember to print the darn coupon)!! 

Next weekend she is riding in the Regional Finals show at her college. She pointed out of her division this year, which makes her eligible to move on as an individual to compete against others in the region who pointed out as well.  We'll be there cheering her on!!  I know she is still in pain at the site of her recent surgeries, so I'm hoping that subsides for her before the show next weekend. She's a tough cookie and will tough it out either way, I'm sure :o)

Because I'll be gone, I won't have a menu for next week, but I'll try to take a look at the Publix sale flyer and make some suggestions on the Facebook page. Be sure to like the page for those updates!

Thursday - Stir Fry Pork with Rice - I'll be posting this recipe on the blog this week with some changes, but it is great as it is. The first time I made it there were NO leftovers! Don pigged out! This go around I will plate it for the picture before I let him anywhere near it!

Friday - Chicken Pot Pie

Saturday - Burgers with Caramelized Onions, Sauteed Mushrooms, and Fontina Cheese (see recipe below) with baked french fries  

Sunday - Honey Glazed Chicken Thighs (see recipe below and be sure to prepare a day or 2 before you are ready to use) with Rice Pilaf

Monday - leftovers

Tuesday - leftovers

Wednesday - Roasted Chicken Breasts with a garden salad

Burgers with Caramelized Onions, Sauteed Mushrooms, and Fontina Cheese: Caramelized onions take about 45 mins. You need to cook these slow, but they are worth it! Cut 2 sweet onions in 1/2, peel, and slice thin. Melt 3 tablespoons butter over mid high heat and add the onions. Stir until they begin to brown. Lower the heat to medium and continue to cook and stir. The onions will begin to brown and might stick a little to the pan. Keep stirring. Eventually you will notice they will  begin to release their juices. Keep stirring and scraping up browned bits in pan until the onions are soft, brown, and delicious - about 45 mins. For mushrooms, melt 2 tablespoons butter in a saucepan over medium heat and add mushrooms and a pinch of salt. Cover and let cook until mushrooms release their juices - about 5-7 minutes. Stir and continue cooking until they are softened and juicy. Ground chuck is on sale this week at Publix so pick up about 1 lb (makes 4) and mix it with some salt, pepper, & garlic powder and form into patties. Sear these in a hot pan for about 5 mins on each side (cooking time will vary depending on thickness). Assemble burgers on buns with caramelized onions, sauteed mushrooms and a slice of Fontina cheese. Melt the cheese and enjoy!

Honey Glazed Chicken Thighs: Combine 1/2 cup honey, 1/4 cup butter, 1 teaspoon curry powder, 1/6 cup mustard (I use yellow mustard, but you can use whatever you prefer), and 1 teaspoon salt in a saucepan. Stir over medium heat until you have a smooth sauce. Allow to cool.  Once sauce is cooled, place chicken in resealable freezer bag (gallon sized), and pour sauce over chicken. Freeze until ready to use. When ready to use, thaw just long enough to remove the contents from the bag. Preheat the oven to 350 degrees F. Place the frozen chicken and sauce in an ungreased 13x9 casserole dish and bake for 45 minutes. Separate chicken into a single layer with the meaty side up and bake for another 30 minutes. Turn chicken pieces over so the meaty side is down and bake another 45 minutes until the sauce is browned and thickened. Prepare the rice pilaf during the last cooking time.

Shopping List (Items marked with an * are not needed for the menu, they are extras I need for various projects this week)

Bakery

Buns for burgers

Produce

Ginger (about a thumb sized piece - break off only what you need as it is expensive)

Red Bell Pepper

Mushrooms x2 small fresh packs or 1 large pack

Celery

Cilantro

Garlic

3 Yellow Onions

2 Sweet Onions

1 Lime

Carrots

Potatoes

*Strawberries x2

*1 Jalapeno

*Lime Juice

*Chopped pistachios (small)

Dairy

Butter

Milk

Fontina Cheese (small block)

*1 lb block white american cheese

Spices

Olive Oil

Salt

Pepper

Garlic powder

All-purpose flour

Celery seed

Chicken base (near the soup)

Mustard

Curry powder

*Brown sugar

Misc

White Rice

Frozen peas

Grands biscuits (8 count)

1/2 cup honey

*Canned green chiles

*Pretzel rods

*White chocolate x2

*Semi-sweet chocolate

*Bag of ice

*Multi-purpose eye solution

Meat

1 lb Pork Tenderloin

1 lb Ground Chuck 

2-3 lbs Chicken Thighs

at least 2 packs with 2 chicken breasts in each pack- Chicken Breasts with Ribs and Skin (stock up price - so buy what you can and freeze what you don't use)

February 14th - February 20th

Valentine's Day isn't my most favorite holiday. I don't understand why there should be a special day to express your love, so I don't really make any kind of big deal about it. Don and I don't exchange gifts, and we never go out to eat on this day! We are so boring! and I like it like that!! It is much more enjoyable for us to dine at home and enjoy an evening in just hanging out (which is what we do on a normal basis, so it really isn't anything special haha)

Tonight I'm making Pork Loin Chops with a Raspberry Reduction because I have been craving this! I'll be using fresh Thyme and Sage for this, but dried works well too. Pork Loin Chops were on sale yesterday, so I picked some up and will pair it with garlic spinach mashed potatoes.  This is a great meal to make for a special occasion, because it is very impressive while being quick and easy, which means you'll have more time to spend with your loved ones!

I am also making a new cookie recipe today, because I am in the mood for a yummy treat. I'm sure Don will enjoy those for an after dinner treat - he's always looking for something sweet in the evenings... and now he won't be able to say I didn't do anything special for him on Valentine's Day (wink)

I hope your Valentine's Day (and everyday) is filled with lots of LOVE and happiness!

Here is my menu and shopping list for the week!

Thursday - Pork Loin Chops with a Raspberry Reduction and Garlic Spinach Mashed Potatoes

Friday - Spaghetti and Meatballs Canned Tomatoes and Muellers Pasta are BOGO Free this week at Publix, and Ground Rounds is on sale too

Saturday - **New Recipe** allrecipes.com Cilantro Pork Stir Fry  I haven't tried this yet, but it sounds great and Pork Tenderloin is on sale this week at Publix, so it's a good time to try something new. 

Sunday - Stuffed Peppers - Green peppers are on sale this week too and I have been craving these!

Monday - Meatball Subs using leftovers from spaghetti and meatball night.  Pick up some sub rolls from the bakery and some mozzarella cheese slices and enjoy with some fresh baked french fries

Tuesday and Wednesday - take it easy and eat up any leftovers (I know I'll have plenty!)

Shopping List

Bakery

Sub rolls for meatball subs (buy as many as you'll need)

Produce

Fresh Cilantro

Fresh Basil

Fresh Oregano

Fresh Parsley

Fresh Thyme

Fresh Sage

Small fresh ginger (about the size of your thumb - break off only what you need as ginger is expensive)

at least 5 onions

garlic

Yukon Gold Potatoes

4 green peppers

2 pkg baby spinach

1 red bell pepper

1 lime

Dairy
Milk
Eggs
Mozzarella Cheese  (2 slices per sub or buy shredded if you prefer)
1 cup Cheddar Cheese, shredded
Butter

Spices
Sugar
Salt
Pepper
Olive Oil
Chili Powder
Ground Cumin
White Wine Vinegar

Misc
12 oz Tomato Paste (I like the basil, garlic, and oregano flavor)
28 oz Tomato Sauce (basil, garlic, and oregano - the 28 oz hunts tomatoes are BOGO Free)
28 oz Diced Tomatoes (basil, garlic, and oregano  get it free when buying the tomato sauce!)
1 cup dry Italian Breadcrumbs
Spag Noodles (Muellers pasta is on BOGO Free sale this week)
8 ounce chunky salsa
white rice
1/4 cup seedless raspberry jam
small Orange Juice

Meat
2 lbs ground round (on sale this week)
8 oz Italian turkey sausage or ground turkey (for stuffed peppers)
1 lb Pork Tenderloin (on sale this week)
4 Boneless Pork Loin Chops

November 8th - November 14th

allrecipes.com Baked Ziti I

This Baked Ziti recipe from allrecipes.com is unique in that it has sour cream to give it a little zing! Of course having provolone, mozzarella, and parmesan cheeses doesn't hurt either! Give it a try! It is a big recipe so you'll have some yummy leftovers. I made mine in 2 smallers dishes because it is just the 2 of us here. I tossed the 2nd dish in the freezer to use on a busy night during the holiday season!

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 tablespoon freshly minced garlic
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce Or I prefer to use this recipe for Red Sauce
• 6 ounces provolone cheese, sliced
• 3/4 cup sour cream (I used Breakstones)
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.

In a large skillet, brown ground beef over medium heat. When the beef starts to brown I add the garlic and onion with salt and pepper to taste and continue cooking until well browned. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Weekly Menu

Thursday - Creamy Baked Potato Soup (see recipe below) with Grilled Cheese Sandwiches

Friday - Ravioli with Vegetables (see recipe below)

Saturday - Shepard's Pie (see recipe below)

Sunday - Chicken Cordon Bleu with Parmesan Spinach Orzo 

Monday - leftovers

Tuesday - Margaita Pork Chops (remember to marinade overnight before cooking) with a garden salad

Wednesday -leftovers

Shopping List

Produce

yukon gold potatoes

3 onions

chives

1lb fresh green beans

fresh marjoram

3 plum tomatoes

garlic

bag of baby spinach

Dairy

butter

skim milk (need at least 4 cups)

8 ounce package shredded mild cheddar cheese

cheese of choice for grilled cheese sandwiches

6 slices swiss cheese

parmesan cheese

heavy whipping cream (need 1/2 cup)

Spices

olive oil

vegetable bouillon cube

chicken base

pepper

salt

paprika

all purpose flour

cornstarch

Misc

1 (2.75 ounce) package Pioneer no-fat country gravy mix (any country gravy mix will work)

1 cup uncooked orzo pasta

1 (9 ounce) package refrigerated cheese-filled ravioli

1 (14.5 ounce) can diced tomatoes

dry white wine (need 1/2 cup)

1.5 cups bottled margarita mix

6 slices ham

frozen sweet peas (need 1/2 cup)

bread for grilled cheese sandwiches

bacon

Meat

1 lb ground chuck (on sale at Publix this week)

6 skinless, boneless chicken breast halves (on sale at Publix this week)

2-3 lbs center cut pork ribs chops with bones (on sale at Publix this week)

Creamy Baked Potato Soup

4 medium potatoes

2.75 ounce Pioneer no fat country gravy mix

4 cups skim milk, divided

1/2 cup chopped onion

8 ounce shredded mild cheddar

toppings: sour cream, bacon, chives

Bake potatoes (you can do this in the mircowave if you prefer). Cool and cut into 1" cubes and set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Saute onion in a 3.5 quart saucepan coated with cooking spray until tender. Add remaining 3.5 cups milk and cook until heated through.Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly until mixture begins to bubble. Stir in cheese and cook over low heat until melted. Stir in potatoes. Cook over low heat 3 to 5 minutes. Serve with desired toppings.

Ravioli with Vegetables

1 9 ounce package refrigerated cheese-filled ravioli

1 tablespoon olive oil

8 ounce fresh green beans, trimmed and cut into 2 inch pieces (2 cups)

1 small onion cut into thin wedges

1 vegetable bouillon cube or 1 teaspoon chicken base

1.5 teaspoons chopped fresh marjoram

1 teaspoon chopped fresh garlic

1/8 teaspoon pepper

1/2 cup water

1 cup chopped, seeded Italian plum tomatoes

1/2 cup frozen sweet peas

3 tablespoons shredded fresh parmesan cheese

Cook ravioli as directed on package. drain; cover to keep warm. Meanwhile, heat oil in large skillet over mid high heat until hot. Add green beans and onion; cook and stire 3 minutes. Add bouillon cube or chicken base, marjoram, garlic, pepper and water; cook an additional 3 to 5 minutes or until beans are crisp-tender. Add tomatoes, peas and cooked ravioli. reduce heat to mid low; cook 3 to 5 mins until mixture is thoroughly heated and sauce is slightly thickened, stirring occasionally. Sprinkle with parmesan and serve!

Shepard's Pie

5 yukon gold potatoes

5 galic cloves, peeled

1/2 stick butter

about 1/4 cup warmed milk

salt & pepper to taste

1 lb ground chuck

1 onion chopped

1 teaspoon garlic minced

1/2 lb fresh green beans, trimmed

3 carrots sliced (more or less to your liking)

1 14.5 ounce can diced tomatoes

Wash potatoes and dice. Boil potatoes with garlic cloves until fork tender; drain. Mash potatoes with butter and 1/2 the milk. Adding more warmed milk as needed. Keep potatoes warm.

While potatoes are boiling, steam green beans and carrots until crisp-tender. 

Brown ground chuck with onions and garlic until meat is cooked through. Add diced tomatoes with their juice and heat through. When green beans and carrots are steamed add them to the meat mixture.  Put meat and vege mixture in a square casserole dish and top with mashed potatoes. Bake in a pre-heated 350 degree oven for about 20-30 minutes and enjoy! Top with shredded cheese if you desire and heat until melted.

August 9th - August 15th

After having a couple of weeks off, it is back to reality for me!  

I really enjoyed my time in Seattle with Madison and the other allrecipes.com Allstars. It was nice to have a break from real-life.  Funny thing - I missed my real-life just a teensy bit while away, but now that I'm home and trying to get caught up on everything, I realize how crazy that was!!

So here I sit at midnight making up my menu for the coming week, so I can get out to the grocery store tomorrow right after my work shift!  If I get to the grocery early I just might have time to get some cleaning and laundry done and who knows - maybe even get to the gym (hmmmm...not likely) before I'm back in the kitchen making dinner

This week my menu consists of mostly new recipes. As an allrecipes.com Allstar I have some required tasks each month. They went easy on us this month and just asked us to make, review, and photograph 'faceless' recipes on the site. So, if the recipe doesn't have a photo it is fair game! I like having options and freedom to choose what sounds good to me. What I don't like too much, though, is most of the 'faceless' recipes don't have reviews (or have very few reviews).  I LOVE the review feature of allrecipes.com! I think it is my favorite feature out of the many wonderful features the site offers. I have had a lot of good luck choosing recipes by reading through reviews, so how am I going to choose from all of these recipes that don't have very many reviews?? It's not easy, but so far I have made 4 'faceless' recipes and 3 of them have been GREAT!!  That's not bad!      sadly, many of my choices are not exactly healthy....

Thursday - Carbonara Quesadillas with a garden salad

Pre-Season Football! Friday - American French Onion Soup with a salad (I'm thinking Caesar would be good)

Saturday - Spicy Ginger Chicken Wings with homemade pizza (requested by Mads)

Sunday - Grilled Chicken with Peach Sauce (I will halve this chicken recipe) with rice pilaf 

Monday - leftovers

Tuesday - Philly Style Pork Roast Sandwich with french fries

Wednesday - leftovers

Shopping List

Bakery

French Bread (enough for 6 slices and extra for dipping)

4 crusty rolls

Produce

6 large yellow onions

3 serrano chili peppers

fresh ginger (enough for 1 tablespoon)

2 (10) ounce bags of baby spinach

garlic

2 peaches (if using on Sunday be sure to choose a firmer peach so it doesn't get overripe)

slivered carrots

fresh parsley

fresh rosemary

fresh thyme

1 (8 ounce) package sliced, fresh mushrooms

1 lemon

2 bags of salad

Dairy

butter

1 cup shredded extra-sharp cheddar (I like to buy a good quality cheese and shred it myself, but to save time the bagged cheese works - just don't get the fat-free because it doesn't melt right)

1 cup shredded monterey jack cheese

1 cup Manchego cheese shredded (Publix does sell this in a block in the cheese case near the deli - if you prefer you can substitute provolone cheese)

4 cups shredded mozzarella

eggs

Spices

Salt

Pepper

Red Pepper Flakes

Extras

Dry Sherry

Sherry Vinegar

beef broth (need 4 cups)

chicken broth (need a total of 7.5 cups)

Olive Oil (I like the Lucina brand)

Alfredo Sauce (enough for 1 cup)

Large Flour Tortillas (at least 5)

flour

apple cider vinegar

soy sauce

brown sugar

1 cups peach preserves

dijon mustard

white rice (enough for 1.5 cups uncooked)

salad dressing

Frozen

Bridgford Ready Dough

bag frozen peas

3 lbs frozen chicken wings

Meat

4 skinless, boneless chicken breast

1lb thin chicken breast meat

bacon (14 slices)

3lb pork shoulder roast

• • 
    

July 19th - July 22nd

My menu is abbreviated this week. I'm going out of town! My allrecipes.com Allstar trip is HERE! I'm not excited at all...haha  

I have been volunteering with allrecipes.com for a year now as an Allstar Ambassador.  This year is allrecipes.com 15th birthday celebration, and they are flying the ambassadors out to Seattle for the celebration. There are about 70 of us going from all over the country! It is going to be a whirlwind trip, but tons of fun! and I'm so excited to meet all of my fellow ambassadors in person!

Madison is going with me, and we are getting there a few days prior to the birthday festivities. We have never been to Washington state before, and we have some exploring to do! We are going to spend 2 days on Mt. Rainier hiking and exploring before we head into the city. We plan to eat our way through Seattle, but it is okay because we also plan to do A LOT of walking!

Happy Birthday allrecipes.com!!

Thursday - Creamed Chicken with Rice (see recipe below)

Friday - Garlicky Pork Stir-fry (I already have all the ingredients on hand for this, so if you plan to make it - be sure to add the ingredients to the grocery list)

Saturday - Grilled Pork Chops with Fresh Nectarine Salsa served with Black Beans and Rice

Sunday - Baked Ziti

note: I chose these recipes this week to have lots of leftovers so Don won't starve next week while Madison and I are out of town. I am going to package up individual servings he can just take out of the fridge and pop in the microwave!  So I imagine there will be enough leftovers from this menu to get you through the rest of the week.  Also, I won't be posting a menu next week (July 26th - August 1st) as I won't be back in town until Sunday, and I expect to be exhausted...in a good way!!

Shopping List

Produce

Carrots

Celery

4 onions

2 nectarines

1 tomato

cilantro

2 limes

garlic

Dairy

butter

milk

6 ounces sliced provolone cheese

6 ounces shredded mozzarella cheese

grated parmesan

12 ounces sour cream

Spices

flour

celery seed

crushed red pepper flakes

salt 

pepper

ground cumin

chili powder

cayenne pepper

Extras

1 3/4 cups chicken broth

1 1/2 cups vegetable broth

olive oil

1 can black beans

uncooked white rice

1 lb Ziti pasta

2 (25 ounce) jars of your favorite spaghetti sauce

Frozen

green peas (at least 1 cup)

Meat

2 chicken breasts (bone-in and skin-on)

6 (4 ounce each) boneless pork loin chops (plan 1 chop for each serving)

1 lb lean ground beef

Creamed Chicken and Rice

Ingredients

• 2 bone-in, skin-on chicken breasts
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

Roast the chicken breast as directed in this recipe.  Once you get the chicken in the oven start the rice (cook as directed on rice package). Once rice is going you can start the cream mixture. Melt butter in a saucepan over medium heat and cook onions, carrots, and peas until veges start to get soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over mid-low heat until thick then remove from heat.  Meanwhile, when chicken is done remove it from the oven and let it rest. Then slice the chicken and add it to the cream mixture.  Serve over cooked rice. 

• • • 
      
    • 
      

July 12th - July 18th

Summer is well underway here in Florida!  The heat is on, and it has definitely changed my view on cooking! I haven't been sticking to my menus as religiously as I normally do, and the hubs has taken notice. He used to check the blog to see what was for dinner, but lately he feels it is all a farce! Poor guy. I am going to try to do better this week.  The menu is really shaping up to be great this week, so it shouldn't be too hard to stick with it - even in the heat.  

I am really enjoying having Madison home. Instead of cooking, we've been focusing our efforts on redecorating the living room.  Madison is taking the old furniture to school in the fall (thank goodness!), so I've been busy scouring furniture stores for all new stuff! I think we've decided on 2 sofas and a chair, but I am having a difficult time making the commitment.  It is such a big purchase, and I know I will have it for years to come, so I want to make sure I am making a good decision. Somehow, in my mind, thinking about it for weeks is supposed to make me more sure of my decision.... Anyhow, we did commit to some great pillows, lamps and a coffee table... it's a start

Cute Pillows and the fabric sample is what we are thinking for the new furniture

Another Cute Pillow

Lamps (still need an entry table on which to set them...)

Coffee Table

So that is what we've been working on lately instead of making dinner.  This week I want to look for some drapery panels and maybe finally get that furniture ordered!  I think I need to go look at it one more time...

Thursday - French Dip Sandwiches and French Fries (get the fries baked before making the sandwiches)

Roast Beef is on sale this week and these sandwiches are easy to make and really yummy.  You'll need 1lb rare roast beef, 1 can french onion soup, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.

Friday - Grilled Lime Cilantro Ahi with Honey Glaze and rice pilaf

Saturday - Chicken Pot Pie  (Madison has a craving)

Sunday - Chicken Cordon Bleu with rice pilaf

Monday - Leftover night

Tuesday - Mushroom and Spinach Ravioli with Chive Butter Sauce

Wednesday - Leftover night

Shopping List

Bakery

4 Onion Kaiser Rolls

Deli

1 lb rare Roast Beef (Boars Head top round is on sale, but I prefer the Publix Bottom Round and it is more likely less expensive than the Boars Head)

4-6 Slices of your favorite ham (for the chicken cordon bleu)

Produce

Lime Juice

Garlic

Fresh Ginger (ginger is expensive so only buy a small piece - you can break off what you need. I suggest about a thumb sized piece)

Cilantro

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

Onion x2

Fresh parsley

Fresh Chives

Yukon Gold Potatoes

Celery

1 (8oz) pack of sliced fresh mushrooms (baby bellos are on sale at Publix for $1.69)

Bag of Baby Spinach (I'll use fresh spinach in the ravioli, but you can buy frozen if you prefer)

Dairy

Butter

4 Slices Swiss Cheese (you can also use provolone or whatever your fave is for the French Dip sandwiches)

4-6 Slices Swiss Cheese (for the chicken cordon bleu)

Milk

Eggs

Cream Cheese (at least 4 ounces)

Shaved Parmesan Cheese (at least 1/3 cup)

Mozzarella Cheese shredded (at least 1/2 cup)

Heavy Whipping Cream (at least 1 cup)

Extras

Extra Virgin Olive Oil - First cold pressed (I like Lucini Brand)

Balsamic Vinegar

Honey

White rice (at least 1.5 uncooked)

Chicken broth (at least 5 cups or you can use water and chicken base - you'll need 5 teaspoons chicken base)

Chicken Bouillon (you'll need 1 tsp or you can use 1 tsp chicken base)

1 can French Onion Soup

2 (9") unbaked pie crusts

1/2 Cup Dry White Wine

Spices

Salt

Pepper

Sugar

Garlic Powder

All-purpose Flour

Celery Seed

Cayenne Pepper

Paprika

Cornstarch

Frozen

Bag of Green Peas

Meat

1 lb boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

4-6 boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

Fish

1 lb Yellowfin Tuna Fillets (on sale for $9.99/lb this week at Publix - this will feed 4)

NOTE:  I should have known $9.99/lb was too good to be true for the Ahi Tuna! I got to the fish counter and saw it is actually $9.99/each!  This is still a decent price, but I decided to use the frozen Tuna I picked up for $6.99 - bag of 2 steaks.  I figure with the delicious glaze this is still going to be yummy, and I can keep it cost effective as well. 

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