Monday, August 3, 2015

Menu Plan–August 3

Last week was a busy one!  It seems that when the calendar flips over to August, all things school start up again.  I had a great conference over the weekend, which included hosting nearly 20 people over for a BBQ dinner on Saturday night.  We enjoyed beer brats and this yummy roasted veggie salad.  I made it ahead and that worked out really well. 

Another recipe highlight is a meal perfect for a summer lunch or light dinner: Zucchini, Carrot and Black Bean Quesadillas

Here is our plan for eats this week:

Sunday
Grilled Chicken and Roasted Potato and Green Bean Salad
To do: Thaw chicken

Monday
Smokehouse Maple Fajitas, Green Beans from the garden
To do: Slice mushrooms while slicing peppers

Tuesday
Pasta and Creamy Mushrooms
To do: Thaw casserole dish

Wednesday
Unstuffed Pepper Casserole {freezer}
To do: Make wild rice

Thursday
Ratatouille with Brown Rice
Black Bean Brownies
To do: Thaw chicken, dice extra bell peppers

Friday
Balsamic Crusted Chicken & Wild Rice Pepper Salad {lunch}
Fair for dinner
To do: Thaw steak

Saturday
Crockpot Swiss Steak and Baked Potatoes
To do: Make Great Lakes crisp

Wednesday, July 29, 2015

Veggie Stuffed Mushrooms

Veggie Stuffed Mushrooms

Ingredients

  • 1 medium zucchini, quartered
  • 2 bell peppers, diced into 1/2 inch pieces
  • 1 C cherry tomatoes, quartered
  • 1/2 lb. ground Italian sausage
  • 1 T minced onion
  • 1/2 tsp. minced garlic
  • 1 tsp. basil
  • 1 tsp. oregano
  • 4 slices fresh mozzarella cheese
  • 4 portabella mushroom caps

Directions

Begin by washing the mushroom caps.  To do so, remove the stems, scrape out the gills and clean with a damp paper towel.  Place the mushroom caps facing upwards on a lightly greased cookie sheet.  Season with garlic, salt and pepper.  Then, bake at 400 for 5-10 minutes.  Remove from the oven and carefully scoop out the liquid pooling in the mushrooms. 

Meanwhile, brown the ground Italian sausage (we used turkey sausage) until cooked.  Add the diced zucchini, bell peppers and cook for 5-7 minutes until veggies are crisp tender.  Add the diced tomatoes in the last 2 minutes of cooking.  Season with basil and oregano. 

Fill each mushroom cap with the veggie filling. 

Top each with a slice of cheese and return to the oven, cooking for 10-12 minutes until the mushrooms are tender and the cheese is melted. 

Serve warm. 

Enjoy!

Sunday, July 26, 2015

Menu Plan–July 26

Our recipe highlight for the week went to a summer favorite: Zucchini and Ham Tortilla Bake!  Delicious and light, this dinner is a sure hit on a summer evening. 

We also made our favorite cinnamon zucchini cake topped with cream cheese frosting to celebrate our little girl being 6 months old… and finalizing her adoption! 

On to this week:

Breakfasts
Breakfast Burritos {freezer}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles

Sunday
Zucchini, Carrot and Black Bean Quesadillas

Monday
LO
To do: Thaw chicken, make wild rice and brown rice, ice cream cake base

Tuesday
Re-create our wedding dinner for our 8th anniversary!
To do: Prep veggies for BBQ, Shred carrots and zucchini, make chocolate ice cream

Wednesday
Grilled Pizza
To do: Make granola, Costco run, order brats

Thursday
Baked Veggie Sandwiches with Sweet Potato Fries
To do: Make rice salad for conference, make ice cream for cake

Friday
LO

Saturday
SABER BBQ – Wild Rice Brats, Roasted Veggie Summer Salad, Fruit and Ice Cream Cake

Wednesday, July 22, 2015

Tomato and Mozzarella Vegetable Penne Bake

This pasta bake is super easy to make, and hearty on it’s own.  It’s equally delicious paired with a nice grilled chicken breast. 

The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one.  Plain ol’ mozzarella will do. 

Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen CafĂ©

Ingredients

  • 1 box (~1 lb) vegetable penne pasta
  • 2 cans diced tomatoes (undrained)
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. minced garlic
  • salt and pepper, to taste
  • 8 fresh mozzarella slices
  • 16 fresh mozzarella cubes/pieces (about 1-inch square)
  • 2 T Parmesan cheese

Directions

In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano.  Stir well and season with salt and pepper to taste.  Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes).  Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed.  Rinse and drain the pasta. 

Add the cooked pasta to the tomatoes.  Stir well. 

Pour the pasta dish into a lightly greased 9x13 glass baking dish.  Stir in the mozzarella cubes.  Top with the mozzarella slices.  Garnish with 2 T Parmesan cheese. 

Bake at 400 for 12-15 minutes.  Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out. 

Enjoy!

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