What’s Cookin’ Week of March 11th
Last week’s menu had some new recipes and two I thought were real winners. The Slow Cooker Swiss Chard Lasagna was super easy and super tasty. I used whole wheat lasagna noodles that were not the no-cook kind and they were fine. If any of you are perfectionists, you may not like the fact that you have to break the noodles to fit them into the slow cooker but really, it all comes out as a big pile of lasagna so it does not affect appearance at all. If I were to make it again, I would only use the mozzarella cheese that is called for on the top layer. It was pretty cheesy!!
The other winner was the Citrus-Marinated Tuna Steaks. Yummy!! Chris, my husband, really loved those. You could definitely use that same sauce on chicken or pork. I hope you enjoyed it as much as we did.
This week, I am looking forward to Bison Ragu on Friday. This recipe comes from my sister, Lisa. She makes hers with lamb or veal. I am not a big lamb fan so I am going to try it with bison. Also, to save some time, she suggested to buy the already cut up mixture of carrots, onions, and celery that you can find in most grocery stores.
Eat Right…Live Well!
Quesadillas filled with puree of cannelli beans, mozzarella, and spinach with a side of fruit and/or salad.
There is just a made-up recipe with no real measurements. My friend, Alex, just told me her kids loved it so I figured I would give it a try.
Parmesan and Panko Breaded Chicken with Roasted Cauliflower, Broccoli, and Tomatoes
No set recipe for this chicken either. Just mix some grated parmesan and panko bread crumbs together. Dredge chicken in egg white and then in parm/panko mix and bing bang boom, you have Parmesan and Panko Breaded Chicken. Bake at 350 degrees for about 20 minutes.
Baked Sweet Chili Sauce Salmon with Green Beans and Whole-wheat couscous
I just threw a bit of Sweet Chili sauce on the salmon and baked it at 350 degrees for about 18 minutes. I am particular about getting the best salmon so go for the best if you can.
I usually mix a little parmesan and peas in my couscous to make it more colorful.
Leftovers from Tuesday
Bison Ragu over Whole Wheat Noodles with side salad of arugula, feta, pine nuts, and cranberries drizzled with olive oil and lemon and a dash of sea salt
Out to dinner!!
Ham and Cheese Quiche with Whole Wheat Crust and side salad
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