Friday, July 17, 2009

This week's menu

This week's menu wasn't as kid friendly as I would have liked, but mainly because the munchkin is just being a picky eater these days. He could have eaten everything I made, he just chose to throw a lot on the floor. At least Mr. C and I ate well, even if we had to break out the grilled cheese more than once for the munchkin's dinner. I don't have as any pictures this week because most of these are adaptations of recipes I found and then modified to my liking. Hope you'll give them a try none-the-less, though because they are all really good and very easy!

Dill seasoned Salmon with Tomato and Cucumber Salad in a Yogurt and Dill dressing

Season 2-4 fillets of salmon with the lemon juice, olive oil salt, pepper and fresh dill
cook it any way you like it...we will bake or grill ours depending on the weather

Tomato and Cucumber Salad (this is just enough for 4 people)
  • 1 pint of cherry or grape tomatoes (I use the container of nature sweet cherubs), washed and dried.
  • 2 cucumbers sliced into moon shaped pieces
  • 1 Tbs white wine vinegar
  • 1/4 cup plain yogurt
  • 2 tbs fresh dill
  • salt and pepper to taste

Cut tomatoes in half if you want, and cut the cucumbers into half moon slices. Whisk the yogurt, vinegar, dill, salt and pepper together and toss with the vegetables. Serve with salmon...if some of the dressing touches the fish, fear not, it tastes delicious together.

Chicken Quesadilla Pie (Makes 4-6 servings)
  • 10 ounce can red or green enchilada sauce
  • 1/4 cup heavy cream or sour cream
  • 4 8-inch flour or wheat tortillas
  • 2 cups (8oz) grated monterey jack or pepper jack cheese
  • 1/4 cup grated monterey jack, cheddar or colby jack cheese
  • 2 cups of shredded chicken, corn, black beans or any combination of the three
  • 1/2 onion finely chopped
  • 1 zucchini quartered lengthwise and thinly sliced

Heat oven to 400 degrees F. Lightly spray a 2-quart casserole dish with cooking spray.

In a small sauce pan over low heat, stir to combine the enchilada sauce and cream or sour cream. Toss to combine all the chicken and vegetables in a second bowl.

Spoon 1/4 of the sauce/cream mixture into the casserole dish. Top with 1 tortilla and a third or the chicken/vegetable mixture. Top with a third of the monterey jack (or pepper jack) cheese. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture and 1/4 cup cheese.

Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 more minutes or until cheese on top is melted and bubbly. Slice into wedges and serve with salsa, avocado, cilantro and sour cream.

I pair this with a side of brown rice and black beans.

Easy Chicken Curry (with tomato and okra)
  • 1 1/2 tbs olive oil
  • 1 small yellow onion thinly slice
  • 1 tbs curry powder (a palmful)
  • 1 and 1/4 cup heavy cream, plain yogurt or a combination of the two (I do half of each).
  • 14.5 oz can diced tomatoes undrained
  • 1/2 rotisserie chicken shredded
  • 1 1/4 cup frozen okra (does not need to be thawed)
  • salt and pepper to taste
  • 1/4 cup fresh cilantro leaves, roughly chopped

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender (5-7 minutes). Sprinkle with curry powder and cook for additional minute. Add teh yogurt and cream and simmer gently for 2-3minutes. Stir in tomatoes, chicken and okra. Cover and simmer until the meat is warm and the okra is heated through. Add salt and pepper to taste. Serve over rice and/or with naan bread.

Only made three dishes this week...on Tuesday we had the other half of the rotisserie chicken used in the Chicken Curry and a big tossed salad.


Kristen said...

Thanks for sharing ... can't wait to try some of these!

JayEm said...

Thank you for sharing this wonderful recipe. Your recipes is not just delicious but it also a nutritious and good for health. Try some veggie recipes at tanya's site I like it.