FOOD

Our baby was born!

If you would like more information, our family has a private blog that I can invite you to.

I got home Sunday night from the hospital and my mom made dinner that night:

-Slow cooked pork chops with apples

-Warm bread with brie and apple butter

-Apple salad with apple cider vinegar dressing

-Pumpkin orzo that was AMAZING (she got the recipe from Paula Deen)

SO TASTY!  Thanks, Mom.

On Monday, my friend Susan brought:

-Vegetable Tacos-

Roasted Vegetables

Black Beans

Red Quinoa with Rice

Fresh Toppings

and a tasty dessert

It was perfectly healthy and vegetarian.  It truly was right up my alley.  Thanks, Susan!

Roasted Fall Vegetable and Ricotta Pizza

I love roasted vegetables!  I changed some of the vegetables from the original recipe, so check Martha's website if you want to make it how she did :)

(photo from marthastewart.com)

• 
  
• ROASTED VEGETABLES
• 2 cups butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 1 sweet potato, peeled and cut into 1 1/2-inch pieces
• 6 red potatoes, well scrubbed and quartered
• 1 medium yellow onion, peeled and quartered
• 3 carrots, halved lengthwise, if thick, and cut into 1 1/2-inch lengths
• 3 garlic cloves, peeled and smashed
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 
  

Preheat oven to 450 degrees. Put vegetables and garlic onto a rimmed baking sheet; toss with oil, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. 

PIZZA

• Olive oil, for baking sheet and drizzling
• Flour, for dusting surface
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• roasted vegetables
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves, (optional)
• Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

http://www.marthastewart.com/339872/roasted-fall-vegetables

Pumpkin Baked Ziti

This recipe comes from Paula Deen.  As you can tell, I've been loving the pumpkin lately.

I ended up just making the sauce (no sausage), and pouring it over the pasta, then topping it with the Parmesan.  I didn't end up baking it in the oven.  It was much quicker this way and VERY delicious.
I was literally saying "mmm" the whole meal.
  Biggest and Big liked it with the pumpkin cream sauce, but Bigger just wanted butter and garlic salt on his pasta.  

SORRY I don't have a picture.  I was too busy engulfing the meal, and I don't like the image from the Food Network.

Ingredients

• Butter, for greasing
• 1 pound sweet Italian sausage (obviously optional)
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 tablespoons oil
• 1 (15-ounces) can pumpkin puree
• 1 cup chicken stock (or vegetable stock)
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/3 cup heavy cream 
• 1 pound ziti pasta, cooked 
• 2 tablespoons chopped fresh parsley leaves
• 1 cup freshly grated Parmesan 

Directions

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, vegetable stock, and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-baked-ziti-recipe/index.html

Sticky Finger Cobb Salad

For my recipe, I make two large salads for Lover Boy and I.  

Then I make extra chicken-less nuggets for the kids.

1/2 head iceberg lettuce, rinsed and shredded
chicken-less nuggets from Trader Joe's (or real chicken if you like)
sticky finger sauce (recipe below)
2 hard-boiled eggs (I make them myself, but if you're short on time, they sell them already cooked at TJs)
handful blue cheese crumbles (for Lover Boy...I don't like blue cheese)
3 slices bacon, cooked (for Lover Boy)
1 avocado, diced
1 Roma tomato, diced
1 handful of dried cranberries for each salad
freshly cracked pepper
blue cheese or ranch salad dressing


Sticky Finger Sauce:
When we lived in Utah, we LOVED Winger's.  Such a great restaurant.  Well, we used to buy their wing sauce at Smith's, but I just finished our last bottle a couple months ago.  I found a copy-cat recipe online that comes pretty close, and it's really easy.

1/3 c. Frank's Hot Sauce
1 1/2 c. brown sugar
1 T. water

Combine ingredients in a saucepan and heat until brown sugar is melted.



Dip the uncooked chicken-less nuggets in sticky finger sauce and cook in oven according to package.  Meanwhile, prepare salad in individual bowls.  On top of the iceberg lettuce-- group eggs, cheese, avocado, tomatoes, craisins, and chicken-less nuggets.  Drizzle with salad dressing and extra sticky finger sauce.  Add cracked pepper.

WEEK OF OCTOBER 17- OCTOBER 23

Baby #4 is coming this week, 

so please be flexible with me as I plan meals!

MONDAY- Sticky Finger Cobb Salad
TUESDAY- Pumpkin Baked Ziti
WEDNESDAY- Roasted Fall Vegetable and Ricotta Pizza
THURSDAY- Eat Out before baby comes!
FRIDAY- Hospital
SATURDAY- Hospital
SUNDAY- Hospital?


SHOPPING LIST
avocados

cantaloupe
iceberg lettuce
tomatoes
butternut squash
1 bag red potatoes
2 yellow onions
garlic
shallots
fresh sage
fresh parsley
fresh rosemary
pizza dough
2 c. grated mozzarella
1 c. ricotta
vegetarian buffalo chicken
1 (15 oz) can of pumpkin
vegetable stock
ziti pasta
sticky finger sauce
eggs
milk
cream
whole wheat sourdough bread



I don't know if my readers even care what ingredients I already have.  Is that part helpful, or do you buy ingredients after you see the recipe?!!  Let me know your input.

Tacos

Today is Biggest's birthday.  He loves tacos!  He loves meat in his tacos.  I usually cook up Morning Star brand's Crumbles (fake ground beef) and season it with taco seasoning, but Biggest wanted grilled chicken tonight.  I cooked up some black beans for me.

INGREDIENTS:

-taco-seasoned meat (chicken, beef, or veggie crumbles)
-beans, seasoned
-guacamole
-shredded cheese
-diced tomatoes
-diced onions
-salsa
-sour cream
-fresh lime
-lettuce
-Good Seasons Italian dressing (so good!)
-taco sauce
-freshly fried taco shells (in about 1-in of oil)

Everyone gets to choose their own toppings.

Dutch Babies

My mom has been making these ever since I can remember.  

They are sort of a "special occasion" breakfast.

Hope your family enjoys them as much as I do.

**p.s. they are also referred to as German Pancakes.

1/2 c. butter

1 1/2 c. flour

1 1/2 c. milk

6 eggs

Put half of butter in one glass pie dish and the other half in another.  Set in a 425 degree oven, just until butter is melted.  Do not burn the butter!  I always turn the oven on, put the pie plates in, prepare the batter and by the time the batter is ready the butter is perfectly melted.

In a blender, mix eggs for 1 minute.  With motor running, pour in the milk, then add flour a spoonful at a time.  When all is added, whirl for 30 seconds.

Remove pie dishes from oven and pour even amounts of batter into each dish.  Bake until puffed up around edges for 20-25 minutes.

Sprinkle with powdered sugar.

Topping ideas: syrup, fresh berries, homemade whipped cream, cinnamon and sugar, lemon juice, jam, anything that sounds good!

For our family, I split the recipe in half and only use 1 pie dish.

Eggplant and Mozzarella Melts

Oops, I just realized I mixed up Friday's and Saturday's meals.  I'll post the Dutch Baby recipe tomorrow.

• (photo from marthastewart.com)
• 
  
• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

http://www.marthastewart.com/340875/eggplant-and-mozzarella-melt

Broccolini and Sun-Dried Tomato Pasta

Tonight Biggest has a pizza party for soccer.  

I didn't have time to post this recipe last night--I had a meeting at the elementary school last night and then a Baby Shower immediately after.  

My wonderful friends from church threw a cupcake decorating shower for me last night.  It was perfect.  I have been craving cupcakes for the past few weeks and they knew just what would make this pregnant mama happy!

This pasta dish took me only 15 minutes to make last night.  So quick, fresh, and healthy!

Broccolini and Sun-Dried Tomato Pasta:


1 pkg Spinach and Chive Linguine from Trader Joe's OR any other pasta
1 T. olive oil
1 clove garlic, minced
2 large scoops jarred sun-dried tomatoes
1 bunch baby broccoli, cut into pieces
freshly grated Parmesan
salt and pepper to taste

Cook pasta according to package.  Meanwhile, in a skillet, heat olive oil on medium.  Add garlic and sun-dried tomatoes; saute.  Add broccoli and 3 T. water.  Cover and let steam for a few minutes, until broccoli is tender when pierced with a fork.  Drain pasta when it is finished cooking.  Mix together vegetables and pasta together in a serving bowl.  Add cheese and sprinkle with salt and pepper.


Jaryn's Bruschetta:
Baguette, sliced thin
1 T. olive oil, plus extra for bread
1 large clove garlic
3 roma tomatoes, diced very small
1 large handful basil, rinsed and chopped finely

 Place baguette slices on a baking sheet and drizzle with olive oil (sometimes I sprinkle with fresh Parmesan too).  Broil for about 1-2 minutes.  Don't burn!  Remove from oven and let cool.  In a medium bowl, drizzle 1 T. olive oil and add garlic.  Mix with a fork.  Add tomatoes and basil; mix.  Sprinkle on some salt and freshly cracked pepper.  Scoop small spoonfuls onto toasts.  These are amazing!  I bring them to the beach or concerts in the park in the summertime.

WEEK OF OCTOBER 10- OCTOBER 16

I am getting down to the last week and a half of my pregnancy.  This week will consist of some easier meals.  Pretty soon I will be taking a maternity leave and enjoying meals from friends and family :)

MONDAY- Sweet Potato and Coconut Soup with Thai Pesto
TUESDAY- Broccolini and Sun-dried Tomato Pasta with Bruschetta 
WEDNESDAY- Soccer Pizza Party
THURSDAY- Eat Out for Lover Boy and Bigger's Birthdays
FRIDAY- Dutch Babies
SATURDAY- Eggplant and Mozzarella Melts
SUNDAY- Taco Night for Biggest's Birthday



SHOPPING LIST
avocados
broccolini (pasta)
berries (dutch babies)
eggplant- 1 lb (eggplant melt)
grapes
cantaloupe
tomatoes (bruschetta, tacos)
decorative pumpkins
sparkling drinks
8 oz. part skim mozzarella to slice (eggplant melts)
string cheese
cheddar cheese (tacos)
baguette (bruschetta)
soft Italian bread (eggplant melts)
mochi (Lover Boy's treat)
vegetarian corn dogs for kids
jar tomato sauce (eggplant melts)
spinach and chive linguine (pasta dish)
black beans (taco night)
gorilla munch cereal
eggs (dutch babies)
orange peach mango
cream (dutch babies)
milk
corn tortillas (tacos)


THINGS YOU MAY NOT HAVE:

Pasta:
-sun-dried tomatoes

Tacos:
-sour cream
-lime
-lettuce
-vegetarian ground meat
-taco seasoning

Sweet Potato and Coconut Soup with Thai Pesto

I am so sorry I didn't post this recipe last night.  We got invited to my in-laws' house for dinner since family is in town.  I am going to make this soup tonight though.  I have not made this soup before, so I hope it is good.  It comes from Market Vegetarian, by Ross Dobson.

Soup:

1 T. olive oil

1 lb sweet potatoes, peeled and chopped into chunks

1 red onion, chopped

1 T. Thai red curry paste

2 c. vegetable stock

2 c. coconut milk

Thai pesto:

2/3 c. unsalted peanuts, lightly toasted

2 garlic cloves, chopped

2 t. freshly grated ginger

2 large green chiles, seeded and chopped

1 small bunch fresh cilantro

1 large handful of fresh mint leaves

1 large handful of fresh basil leaves

2 T. soy sauce

2 T. freshly squeezed lime juice

1 T. light brown sugar

Put the oil in a heavy-based saucepan over medium heat.  Add the sweet potatoes and onion.  Partially cover with lid and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high; add red curry paste, and stir fry for 3-4 minutes so the paste cooks and becomes fragrant.  Add the stock and coconut milk and bring to a boil.  Let cool a little.  Transfer the mixture to a food processor or blender and whizz until smooth.  Return the soup to a clean saucepan.

To make the pesto, put all of the ingredients into a food processor or blender and whizz, occasionally scraping down sides of the bowl, until you have a chunky green paste and the ingredients are all evenly chopped.  Gently reheat the soup, then ladle into serving bowls.  Top with a generous spoonful of Thai pesto and serve. 

Sweet Potato Burritos

I got his recipe from my friend Janel and I knew it would be one that I would love.  Tonight was the first time I made these burritos.  Lover Boy was in heaven.  I changed the recipe a little for our family.

3 cups peeled cubed sweet potatoes

½ tsp of salt

2 tsp oil

3 ½  C. diced onions

4 large garlic cloves minced

1 TBS minced fresh green chile

4 tsp ground cumin

4 tsp ground coriander (I didn't use this spice)

4 ½ C. cooked black beans (3 15 oz cans drained)--  I only used 1 can, and it was plenty

2/3 C. lightly packed cilantro leaves, chopped

2 TBS fresh lemon juice

1 tsp salt

8 eight-inch flour tortillas

fresh tomato salsa

Preheat oven to 350 degrees.  Place sweet potatoes in a medium saucepan with the salt and water to cover.  Cover and bring to a boil, then simmer until tender, about 10 minutes.  Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add onions, garlic, and chile.  Cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.  Add the cumin and coriander and cook for 2-3 minutes longer, stirring frequently.  Remove from heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (I just mixed everything together with a rubber spatula until it was all combined.  I liked the beans whole).  Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly grease a large baking dish. Spoon about 2/3 to 3/4 cup of filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. 

Serve with salsa, guacamole, and sour cream

Italian Zucchini Pie

This recipe comes from my mother-in-law.  Lover Boy grew up loving this meal so when we got married I had to learn how to make it!

I used zucchini AND yellow squash tonight

2 T. butter or olive oil
1 c. chopped onion
4 thin unpeeled zucchini, sliced thin
2 T. dried parsley
1/2 t. pepper
1/2 t. garlic salt
1/4 t. dried basil
1/4 t. dried oregano
2 eggs, beaten well
2 c. shredded mozzarella
2 cans refrigerated crescent rolls
1 t. yellow mustard

Heat oven to 375 degrees.  In a skillet, cook onion, zucchini, and butter until tender (about 10 minutes).  Add spices (I usually sprinkle them in without measuring).  Remove from heat.  In a large bowl, blend eggs and cheese.  Add vegetable mixture and combine.  Separate 1 can of dough into 8 triangles.  Press into ungreased 9x13" baking dish; spread with mustard.  Pour vegetable mix evenly unto crust.
**I top mine with 4 more crescent rolls, but the original recipe doesn't call for this.  I also cook the remaining 4 crescent rolls on another little pan for the kids.  Bake the pie for 18-20 minutes.  Remove from oven and let set for 10 minutes before serving.

Strawberry Spinach Salad

I originally got this recipe from Lover Boy's aunt.  I doctored it up a little to add strawberries in the salad and the dressing...and a few other things that I love.

1 bag or bunch baby spinach

1 c. candied pecans  (I make them by putting cinnamon & sugar on them and cooking them over the stove until the sugar melts)

1-2 c. sliced strawberries

1 avocado, sliced

8 slices cooked bacon, torn into pieces (optional)

1 c. grated swiss cheese

1 pkg. sliced mushrooms (I didn't use these)

Strawberry Poppyseed Dressing

1 c. oil

1/2 c. apple cider vinegar

2/3 c. sugar

1 t. salt

1/2 t. dry mustard

1 T. poppy seeds

1 clove garlic

handful of strawberries 

Blend all ingredients in a blender until smooth.

Enjoy!

Vegetable Stir Fry with Brown Rice

This is one of my go-to dishes.  I use whatever vegetables I have in the refrigerator.  

The vegetables we had on this particular night were:

1/2 onion, sliced
1 carrot, peeled and diced
1 orange bell pepper, sliced
1/2 yellow bell pepper, sliced
1 zucchini, halved and chopped
1 yellow squash, quartered and chopped
1 cup broccoli
1 cup mushrooms, sliced
Gyoza sauce
sesame seeds

Begin by heating 1-2 T. olive oil in a large pan or wok on medium-high heat.  Once heated, add onion and carrots.  Let blacken a little.  Add remaining vegetables, according to how hard or soft they are.  I add a vegetable, chop the next, and so forth.  This way the harder vegetables can cook longer than the softer ones.  Does that make sense?!  Once all of the vegetables are cooked, I drizzle on some Gyoza sauce from Trader Joe's (Lover Boy is obsessed with this stuff) and heat through.  Then I sprinkle on some sesame seeds.

For my brown rice, I always use short grain.  I buy a large bag at Costco and store it in a large food storage container.  I cook my brown rice in the rice cooker and it turns out perfect every time.  But I use the Hawaiian way to measure water/rice.  I don't know how to explain it unless I show you in person.  So if you really want to know, ask me!!  Oh, and start the rice before you cook anything else.  It usually takes about 30 minutes to cook.

WEEK OF OCTOBER 3- OCTOBER 9

MONDAY- Stir Fry (I need to use up the ingredients that I didn't use last week)
TUESDAY- Spinach Strawberry Salad
WEDNESDAY- Italian Zucchini Pie
THURSDAY- Sweet Potato Burritos
FRIDAY- Eat Out (Birthday Party for Bigger)
SATURDAY- Asian Infusion (Birthday Party for Biggest)
SUNDAY- Sweet Potato and Coconut Soup with Thai Pesto



SHOPPING LIST
bananas
spinach
strawberries
avocados
green onions (bday party)
yellow onion (zucchini pie, sweet potato burritos)
3 green chiles (sweet potato burritos, soup)
lime (burritos, soup)
cilantro (sweet potato burritos, soup)
mint (soup)
basil (soup)
ginger (soup)
garlic (salad, burritos, soup)
sweet potatoes (burritos, soup)
red onion (burritos)
2 c. shredded mozzarella (zucchini pie)
cream cheese x 4 (bday party)
asian snack mix (bday party)
mochi (bday party)
1 can black beans (burritos)
apple cider vinegar (dressing for salad)
asian sauces (bday party)
2 c. coconut milk (soup)
2 cans refrigerated crescent rolls (zucchini pie)
6-pk yogurt for kids
buttermilk (bday party)
milk
orange peach mango juice
tortillas (burritos)



THINGS I ALREADY HAVE THAT YOU MAY NOT:

Spinach Strawberry Salad:
-bacon (optional)
-swiss cheese
-pecans
-poppy seeds

Stir Fry:
-rice
-zucchini
-yellow squash
-bell peppers
-onion
-rice
-Gyoza sauce

Zucchini Pie:
-zucchini
-eggs
-oregano, basil, spices
-mustard

Sweet Potato Burritos:
-cumin
-lemon
-salsa

Soup:
-Thai red curry paste
-vegetable stock
-peanuts
-soy sauce
-brown sugar



Happy October,

Pumpkin Black Bean Soup

Welcome to my favorite month--OCTOBER!!!

Let's start it off with one of my favorite flavors: PUMPKIN

I love everything pumpkin (except pumpkin pie, but we won't get into that right now).

My mom takes a bike ride every morning.  

One lady who she met along the way gave her this recipe.

You will love this one.  Our kids even eat it!

Don't forget the toppings for the soup...they make it amazing. 

1 1/2 T. olive oil

1 onion, diced

1- 15 oz. can diced tomatoes

15 oz. vegetable broth

1- 15 oz. can pumpkin puree

1- 15 oz. can black beans, drained and rinsed

1 c. cream

1/2 t. curry

1/2 t. cumin

1/2 t. cayenne pepper

1/4 t. chili powder

salt and pepper to taste

Toppings: sour cream, pepitas, chives

In a pot, saute onion in olive oil.  Add tomatoes, broth, pumpkin, and black beans.  Simmer for 20 minutes.  Add cream and spices.  Remove from heat and serve with toppings.  I put sour cream in a squeezable container to make a beautiful garnish.

Bean, Rice, and Cheese Burritos

Each child in our family likes different ingredients in their burritos.  I'm just going to make a list of ingredients Lover Boy and I like:

whole wheat tortillas
shredded jack cheese
cooked black beans or refried beans
cooked brown rice
chopped avocados
diced tomatoes
shredded lettuce
diced onions
cilantro
salsa or avocado salsa
taco sauce
sour cream
anything else you like

Sometimes I prepare the burritos, put them in a baking dish and pour on a green sauce from Trader Joe's to make them "wet."  Then I bake them in the oven until they are heated through.

These are such an easy meal.

Vegetarian Lettuce Wraps

SAUCE:
1/4 c. boiling water
1/4 t. sugar
2 T. rice vinegar
2 T. ketchup
2 T. soy sauce
 1 T. lime juice
1/4 t. sesame oil
1/2 t. fresh grated ginger

STIR FRY:
2 T. oil
1 box chicken-less strips from Trader Joe's, or any other substitute ( you can use 4 chicken breasts if you      
          want meat, or tofu if you like)
1 c. water chestnuts, drained and chopped
1/2 c. mushrooms, chopped
1/3 c. sliced green onions
2 t. minced garlic
3 T. soy sauce
3 T. brown sugar
1 t. rice vinegar
10 iceberg lettuce leaves

Combine sauce ingredients well; set aside.  Dice chicken-less strips, then stir fry in oil until heated through. If you are using uncooked chicken breasts, cut in small pieces and stir fry until they are cooked through.  Add all remaining ingredients (except lettuce) and stir fry until heated through.  Spoon into lettuce cups and drizzle with sauce.  Hot mustard and red chili paste can be added to the sauce according to taste.

**The key is to chop everything into tiny pieces!

Whole Wheat Pasta Bake

I needed a quick and easy meal for my busy night tonight.  This baked in the oven while I got dressed up for an 80s Murder Mystery Party at my house with the Young Women from church.

1 pkg whole wheat pasta
1 jar of your favorite pasta sauce (you can make homemade sauce if you have more time)
1 container fresh Ciliegne mozzarella from Trader Joe's, drained
shredded mozzarella
fresh basil (I didn't have any tonight)

optional: shredded zucchini, carrots, artichoke hearts, sun-dried tomatoes, fresh tomatoes, etc

Cook pasta according to package.  Spread about 1/4 of the jar of pasta sauce on the bottom of a 9x13" baking dish.  Pour in half of the cooked pasta (and vegetables if you're using them).  Top with Ciliegne mozzarella.  Add the rest of the pasta; cover with remaining sauce.  Sprinkle on shredded mozzarella.  Top with some fresh basil.  Cover with tin foil and bake at 350 degrees for 20-30 minutes.

You will love how the Ciliegne mozzarella melts all over!  Cheese on every bite.

Vegetable Crepes with Cheese Sauce

I created this recipe because I love crepes.  

The sauce comes from my Aunt for another recipe.

Don't crowd the mushrooms :)

I sauteed these in a little olive oil, butter, salt, and pepper 

My beloved crepe maker.  The crepes just fall off onto a plate. 

Lover Boy's crepes with cheese, broccoli, asparagus, mushrooms, and chicken 

Basic Crepe Batter

In a blender, liquefy
4 large eggs
1 1/2 c. milk
1 1/2 c. flour
1/4 t. salt

Let rest 30 minutes.
Meanwhile, prepare cheese sauce and fillings.


Cheese Sauce

1/4 c. butter (1/2 stick)
1/4 c. flour
2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 t. dry mustard
1/4 t. salt
dash pepper

Melt butter with flour to make a paste.  Slowly add milk.  Add cheese and spices and heat until thickened.


Fillings


-shredded jack cheese
-steamed broccoli
-steamed asparagus
-sauteed mushrooms
-cooked chicken (for husband and kids)
-anything else that sounds good


Make crepes.  (I use my crepe maker.  We had one growing up that my mom would always use.  I helped make the crepes as I got older.  We got the one we have now as a wedding gift--they're the best!) Lay on fillings, roll up, and drizzle with cheese sauce.

***We make dessert crepes with the extra batter***
-strawberries
-sliced bananas
-any other berries
-whipped cream
-cinnamon and sugar
-Nutella
-jam
-ice cream
-chocolate sauce
-caramel
-coconut
-nuts
-THE POSSIBILITIES ARE ENDLESS!

SEPTEMBER 26- OCTOBER 2

MONDAY- Nephew's Birthday Party
TUESDAY- Vegetable Crepes and Salad
WEDNESDAY- Pasta Bake
THURSDAY- Lettuce Wraps and Brown Rice
FRIDAY- Eat Out
SATURDAY- Bean and Rice Burritos
SUNDAY- Pumpkin Black Bean Soup




TJs SHOPPING LIST
baby jazz apples
cantaloupe
iceberg lettuce (lettuce wraps)
romaine (salads and wraps)
mushrooms x 2 (lettuce wraps and crepes)
rosemary marcona almonds
pepitas (pumpkin soup)
baguette
jack cheese (crepes, burritos)
cheddar cheese (crepes)
chicken-less strips (lettuce wraps)
15 oz vegetable broth (soup)
1 can pumpkin (soup)
1 can black beans (soup)
cream (soup)
sour cream (soup and burritos)
milk (crepes)



WHAT I ALREADY HAVE THAT YOU MAY NOT...

VEGETABLE CREPES:
flour
broccoli
butter
dried mustard

PASTA BAKE:
everything from last week

LETTUCE WRAPS:
rice vinegar
ketchup
soy sauce
limes
sesame oil
fresh ginger
oil
water chestnuts
green onions
brown sugar

BURRITOS:
tortillas
black beans/refried beans
rice
salsa
avocados
tomatoes
onion

PUMPKIN BLACK BEAN SOUP:
onion
1 can diced tomatoes
curry powder
cumin
cayenne
chili powder