Tuesday, June 26, 2012

Menu 6/25


(B1)  Oatmeal
 Prepare oatmeal. Add vanilla and cinnamon to taste. Throw in some berries of your choice. Enjoy.


(S1) Mixed Nuts

(S2)  Banana and Peanut Butter


(Din1) Honey Citrus SalmonThis is my husbands creation and the best salmon I've ever had.


2 salmon fillets
zest from 1 orange
juice from 1 orange
1 tsp honey
almond slices


In a medium sized bowl, zest one orange. Mix in juice from orange and honey. Add salmon to mixture and let marinade for 1/2 hr. flipping once during the recommended time. After salmon has marinaded, place on a broiling pan. Sprinkle desired amount of salt, pepper, paprika  and almond slices on each fillet.
Broil for 10-12 min. Salmon is done when it appears rosy in color and easily flakes. Serve with veggie of choice.
*We like to eat this with asparagus.

(Din2) Simple Rice n' meat dish

1 cup cooked brown rice
1 lb. ground turkey, browned
1 tsp. rosemary

Cook rice. While rice is cooking, brown turkey over high heat, salt and pepper to taste. Add rosemary to meat. When rice has finished cooking add to meat and mix thouroughly. Serve immediately.

(Din3) Easy Enchiladas


1 lb. ground turkey
1 tomatoe, cubed
1 pkg. corn tortillas
1 can red chili sauce
cheese (optional)


Brown Turkey. Add tomatoes and chili sauce. Let simmer for a couple of minutes to allow the flavors to blend.  Layer 1/3 meat mixture on bottom of glass pan. Lay 6 corn tortillas on top. Sprinkle cheese on top of tortilla layer. (skip this step for dairy free or try goat cheese) Repeat three times. Meat mixture, tortiallas then cheese.  Put in a 350 degree oven for 30 minutes or untill bubbly and brown on top.

(Din4) Summer Stuffed PeppersD4) Stu


8 medium sweet red, yellow or green peppers
1-1/2 lb. ground turkey
I medium onion, finely chopped
1 medium carrot, shredded
1/2 cup finely chopped cabbage
1/2 cup shredded zucchini
1 garlic clove, minced
1 can (28 oz.) diced tomoatoes, undrained
1/2 cup cooked brown rice


Cut the tops off each pepper and set aside. Remove seeds and membranes. Cook whole peppers in boiling water for 2-3 minutes or until crisp-tender. Remove and invert on paper towels to drain. Remove stems from pepper tops and chop enough of the top to make 1/3 cup. In a skillet, brown turkey over medium heat. Add onion, carrot, cabbage, zucchini, garlic and chopped peppers; saute until tender. Add tomatoes and rice. Stuff hot meat mixture into peppers. Makes 8 servings.

Tips: I make this recipe with whatever veggies I want or with what I have on hand. So if you don't like carrots, cabbage or zucchini try a veggie you do like. I like to use corn, peas, carrots, etc.  Also, if the kids won't eat a stuffed pepper, I put the meat mixture by itself in a little 8X8 pan and bake it that way for the kids.

(Din5) Chef Salad
This is a great meal that is easy to make and nice to have during the hot summer months.
Use your choice of lettuce and top with carrots, celery, cuccumbers, tomatoes, meat of your choice, hard boiled egg, olives and salad dressing.
ffed Pepper


(D1) Frozen Fruit Pops
It is Hot Hot Hot where I live and anything cold sounds good right now. =)

No comments:

Post a Comment