I have taken to writting our meals that I plan to fix on the calendar that hangs in our Kitchen, but I often get of schedule. David was so cute last night he went to the calendar and said, So whats for dinner, you've made most of the things on here. Then he found grilled cheese sandwiches and tomato soup and got a bit excited and said hopefully, "can we have this!" I'm so glad he is easy to please, especially on those nights when I don't feel much like cooking.
Tonight:
Blue Cheese Burgers w/ sauted onions
Simple recipe, just like it sounds. Hamburger topped with blue cheese and sauted onions.
Wednesday:
Espinacas con Garbanzos [Spinach and Chickpeas],
I found this recipe in a cookbook I got from the library and David loves Chickpeas or Garbonzo beans
2 15-ounce cans of chickpeas, drained 6 TBSP olive oil 1 pound spinach
A hefty 1-inch slice from a country loaf bread cubed 1/2 cup tomato sauce
3 garlic cloves, thinly sliced 1/2 tsp ground cumin Pinch of red pepper flakes
1 1/2 TBSP red wine vinegar 1/2 tsp smoked paprika Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).
Thursday:
LEFTOVERS We have to clean out the fridge since we won't be eating at home until Monday.
Friday (Salt Lake @
The Green Papay) Pho
We love this Vietnamese Restaruant and since we are going to be in Salt Lake. YAY!!!
I'm working this weekend at the group home and have to fix lunch both days and dinner Sunday evening.
The group home gets a Bountiful Basket on Saturday morning which is full of fresh fruits and veggies. I'll make selections and add them to the main dish.
Saturday (lunch)
Spicy Black Bean Soup
1 container of Chipotle Black Bean Soup (The Spice Hunter brand)
1 can of black beans 1 can of Rotel Tomatoes with green chili's
2 cups of water 1 beef Bouillion cube
Mix all ingredients and let simmer for 45 minutes.
Top with Shredded Cheese and Tortilla chips I hope we get Mangos in our basket, doesn't that sound cool and taste with a warm spicy soup.
Sunday (lunch)
Salmon Croquetts
2 cans Salmon, drained 2 eggs 10-12 crackers enough to absorb moisture and form patties
handful of parsley salt and pepper, to taste.
Mix all ingredients toether. Form into patties and cook in olive oil untl golden brown on both sides.
Ever since I was a little kid this has been one of my all time favorite meals served with peas.
Sunday (Dinner)
Chicken Fajita Casserole
1 can refried beans 1 can tomato sauce 1 pkg fajita seasoning mix
1 lb of chicken breast cut into small cubes, cooked 8 flour tortillas
1 bell pepper, 1onions Chopped and sauted 2 c. shredded Colby-Monterey Jack cheese
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken and vegetables. Layers tortillas, bean mixture, stir-fry vegetables and cheese.
Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.
