Advertisements

Category Archives: FULL Dinner Menus

Summer Menus: July Week Two

JeffreyW is the pizza king.

I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus

Tuesday features Adobo Sirloin and Garlic Roasted potatoes.

JeffreyW grills up some garlic potato wedges and steak.

Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.

And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.

Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.

As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.

And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

Enjoy! – TaMara



 

Advertisements

Summer Menus: June Week Four

All this week’s photos are from JeffreyW’s library

This week, at the bottom of the menus is a list of substitutions and ideas, save that for future weeks.

As we finish up June, there are more grilling recipes and a couple of quick and simple meals for those busy days when being in the kitchen needs to be kept to the minimum.

Here are June’s menus and recipes: June Week Four Menu (click for printable PDF)

Monday features Chicken Carbonara.  Along with a Sautéed Mushroom Salad

Thursday, Toasted Tuna Sandwiches are paired with a tasty chilled Wild Rice Salad, that can be prepared ahead of time for an easy dinner.

And Friday’s Kid Friendly recipes include Quesadillas and a sweet summer salad.

Click here for the shopping lists: June Week Four Shopping List. Remember they are color coordinated to the menus, so easy to eliminate any ingredients when you skip a recipe. (You skipped a recipe?!? 🙂 )

What’s on your menu this week? Let me know in the comments if you have a question about any of the meals.

Enjoy!



Summer Menus: June Week Three

We’re partying there tonight. Bixby turned three.

Here are the menus for week three: June Menu Week Three

Highlights: Grilled Salmon with Orange Glaze (Thursday) Greek Grilled Potatoes (Monday) and a yummy Chocolate Orange-Cream ice cream treat (Friday).

Here are the shopping lists – remember they are color coordinated so you can easily eliminate any recipe ingredients you aren’t going to use.  June Week Three Shopping List

If you have any questions on any of the recipes, hit the comments and I’ll do my best to answer. What’s on your plate this weekend?

Have a great weekend!



 

Weekly Menu: June Week Two

Wednesday is Tomato-Pasta Salad

Sorry for the delay, as you can see here I had a big project yesterday. Continuing with our summer menu project, here are this week’s menus, recipes and shopping lists. Lots of garden fresh ingredients and grilling as summer kicks into gear.

JeffreyW has a great blueberry harvest. Perfect for Wednesday’s Blueberry-Lemon Parfait

For  the PDF of week two menus and recipes, click here: June Week Two Menus

Shopping lists are here: June Week Two Shopping List

Don’t forget the staples, here.

Monday is Cranberry Grilled Chicken and Minted Cucumbers

That’s it for this week’s menus. You can find last week’s menu, recipes and shopping list here.

What’s on your menu this week?



 

Something New For Summer: Weekly Menus

Shrimp and Pasta by JeffreyW

Wednesday’s recipe: Shrimp and Pasta

So a long time ago, before I started this blog, I ran a little business creating weekly menus for subscribers, called…you guessed it…What’s 4 Dinner Solutions. It included 30-minute recipes and complete shopping lists for weekday dinners. I found as life got busier the past few months, I began relying on my library of menus and recipes.

With that in mind, I decided that I should begin sharing them with you.

Click here for the menu and recipes for the the first week:  June Menu Week One

Jeffrey W makes the most delicious sandwiches.

Friday’s recipe: Spicy Club Sandwiches

I’ll post on Fridays so if you want to use them, you’ll have them for the weekend shopping excursions. The shopping lists are actually color coordinated with the menus so if you don’t use a menu, just cross out anything that is the same color.

Click here for the shopping lists: June Week One Shopping List

Both the menus and shopping lists are PDFs you should be able to print out easily.

The shopping lists do not include pantry staples, those are here:

 

Hit the comments with any questions you might have.  I hope you enjoy! – TaMara

Valentine’s Day Cornish Game Hen Dinner Menu

Raspberry Cake 1 1

I think going out for dinner on Valentine’s Day is a fool’s errand. Better a quiet dinner at home. This is surprisingly quick and easy for a weeknight holiday. Flourless Chocolate Torte (above and recipe here) is on the actual menu tonight.

In case you’re feeling really ambitious, click here for JeffreyW’s wonderful stuffing recipe.  And if you’re looking for a more elegant dessert for Valentine’s Day try this recipe for Raspberry-Chocolate Cupcakes in Raspberry Sauce.

On the board tonight:

  1. Cornish Game Hens w/Stuffing
  2. Buttered Peas and Carrots
  3. Tossed Salad
  4. Peanut Butter Kiss Cookies

Cornish Game Hens

  • 2 pkgs. stuffing mix
  • 2 tbsp butter, melted
  • ½ cup boiling water or chicken broth
  • 4 Cornish game hens, cut in half *
  • ¼ cup butter
  • 1 tsp crushed rosemary
  • 2 tsp sage
  • 1 tsp crushed garlic
  • 1 tsp salt
  • ½ tsp pepper

9×13 glass baking dish

Add stuffing mix, 2 tbsp melted butter and boiling water to baking dish, stir & spread evenly over bottom of baking dish. Lay hens cut side down over stuffing (it’s a tight fit, but you should be able to get all 8 halves in the 13×9 pan). Melt remaining butter, add spices and mix well. Brush some over hens and continue to baste every 10-15 minutes while baking. Bake at 350 to 375° until internal temperature is 175 ° about 45 minutes. Remove, cover loosely with foil and let sit for 10 minutes before serving.  Serves 4

*Hens will have to thawed completely and you’ll need a sharp knife to cut them in half. You can check with your butcher to see if they’ll cut them for you. If you don’t want to cut them in half, cook them whole and allow 1 hour 10 minutes cooking time.

Peanut Butter Kiss Cookies

Preheat oven to 375°

  • ¾ cup chunky peanut butter
  • ½ cup butter (1 stick)
  • 1 ¼ cup packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1 ¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 13-16 oz bag Hershey’s Kisses

2 bowls and baking sheet

Combine peanut butter, butter, sugar, milk and vanilla in bowl. Beat with mixer on medium speed until well blended. Add egg, beat until blended. In small bowl, combine flour, salt & soda. Add to creamed mixture at low-speed until just blended (don’t over mix). Scrape sides and bottom and make sure all flour is mixed. Drop by heaping teaspoon full onto baking sheet, unwrap kisses and press 1 into each cookie. Bake for 7-8 minutes. Remove to racks and cool.

Shopping List:

  • 2 pkgs. stuffing mix
  • 2 sticks butter
  • 4 Cornish game hens, cut in half if possible
  • chunky peanut butter
  • 1 ¼ cup packed brown sugar
  • 13-16 oz bag Hershey’s Kisses
  • 1 egg
  • 16 oz bag frozen peas and carrots
  • Tossed salad ingredients

Also: rosemary, sage, crushed garlic, salt, pepper, milk, flour, baking soda, chicken broth

Dinner Menu: Pork Roast and Tangy Lemon Pie

Reposting by request. I hear the Girl Scout Lemon Cookies make great crust.

Lemon Pie plates_Snapseed1

When things get hectic, as they can be during the week, stir frying can be the quickest way to get dinner on the table. What I love about stir frying, along with the speed, is the freshness of the vegetables. Done properly, they are crisp and full of flavor. You can substitute chicken breast or tofu for the pork in this recipe if you desire.

And for dessert, a quick and easy lemon pie with a secret ingredient to make it extra tangy.

On the board tonight:

  1. Pork Bowl
  2. Tossed Salad
  3. Tangy Lemon Pie

Pork Bowl

  • 5 ounces rice sticks or noodles
  • 12 ounces boneless lean pork
  • 2 tbsp fish sauce
  • 1 tsp dried lemongrass or 1 tbsp fresh lemon zest
  • 1 ½ tsp toasted sesame oil (or olive oil)
  • ½ to 1 tsp crushed red pepper
  • 1 tsp crushed garlic
  • 3 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 to 2 tbsp olive oil
  • 8 green onions
  • ½ ea red and yellow sweet pepper, cut into thin strips
  • 2 to 4 ounces snow peas, washed
  • 1 medium orange, peeled and thinly sliced

3 bowls, wok or large skillet

Prep rice sticks or noodles according to package directions.  Slice pork into thin strips.  In a bowl, combine pork with fish sauce, lemon grass, sesame oil, crushed red pepper and garlic. In a separate bowl, stir together broth, soy sauce and cornstarch, set aside. Heat olive oil in wok over medium heat, cook onions, pepper strips and snow peas for 2 minutes, until vegetables are tender-crisp.  Remove from wok.

Add more oil if necessary and add meat mixture and stir-fry for 2-3 minutes, until pork is no longer pink.  Push to sides of the wok, add soy sauce mixture, bring to a boil, stirring until thickened. Stir in pork and onion mixture. Drain noodles and add to meat mixture, toss until well coated. Add orange slices and serve immediately.

Tangy Lemon Pie

  • 12 oz sweetened condensed milk
  • 4 egg yolks
  • 6 tbsp lemon juice
  • 9 inch graham cracker pie crust (or Lemony Crust, recipe below)
  • 4 oz whipped cream (whip your own or use a pre-made real cream whipped cream)

Combine milk, yolks with mixer or blender until well mixed. Add 6 tbsp lemon juice, mix well. Pour into pie shell. Bake at 250° for 20 minutes. When pie is cool, top with whipped cream and refrigerate. Decorate with lemon slices if you like and serve.

If you have time, I made a perfect crust to go with it that really enhanced the lemon flavor and was a big favorite with everyone.

Lemony Crust

  • 2 cups of crushed lemon sandwich cookies ( I actually used a mix of lemon sandwich cookies and frosted lemon cookies)
  • 1/4 cup butter, melted
  • 9-inch pie plate

It took about 1/2 package of the sandwich cookies and a handful of the lemon frosted cookies to make 2 cups of crumbs.  Combine with butter, mix well and press into and up the sides of a 9-inch pie plate. Bake in a 300 degree oven for 10 minutes and let cool thoroughly before adding pie filling.  Bake as directed above.

Note: You can use bottled lemon juice, but I found the taste was better with freshly squeezed lemon; it takes approx. 2 lemons for 7 tbsp of juice.

===============================================

2014 Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Stir Fry Dinner Menu: Orange Chicken and Broccoli

orange-chicken-dinner

I’m not big on deep frying anything, but I love orange chicken so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex – I’ll post an updated recipe on that technique this week.

I thought it might have the same effect on pan frying chicken pieces. It did. Crispy, light and flavorful. Of course top anything with enough orange sauce and I’m there.

On the board tonight:

  1. Pan-Fried Orange Chicken
  2. Rice or Rice Noodles
  3. Steamed Broccoli

orange-chicken

Pan-Fried Orange Chicken

Sauce:

  • 1/2 cup orange juice
  • 1 tsp orange zest
  • 1 tsp to 1 tbsp sriracha or chili sauce (opt)
  • ¼ cup water
  • 2 tbsp soy sauce
  • ¼ cup brown sugar
  • 1 tsp white or rice vinegar
  • 1 tsp corn starch

bowl

Mix together in bowl and set aside

Chicken:

  • 1 lb chicken boneless breast (or thighs), cut into large chunks
  • olive oil
  • 1 cup potato starch
  • salt and pepper
  • 6 green onions, chopped – save 1 tbsp of chopped greens for garnish
  • 2 tbsp sesame seeds for garnish
  • 2 tbsp oil (more as needed)

2 plates, skillet or wok

Add salt and pepper to potato starch. Drizzle a bit of oil over chicken pieces to coat. Dredge in potato starch mixture and move to clean plate. Finish all chicken before cooking.

I used to have a wok, but never got the results I wanted from it. Then I heard Ming Tsai discuss how a skillet works better in regular kitchens because a wok really needs a commercial heat source to get it hot enough to cook the way it is designed. Got rid of my wok and use my skillet now. So don’t feel you need a wok to stir-fry things.

Heat oil and add onions (whites and green) quickly stir until they have softened (about 1 minutes) and then add chicken pieces – one at a time so they all touch oil/skillet surface.  You may have to cook chicken in two batches depending on the size of your pan.

Fry until golden on one side, then flip to brown the other side.  Then I tossed it around a bit until it was golden on all sides.

If you cooked in two batches, remove first batch to clean plate and cook the second batch. Add all chicken back to pan, coat with Orange Sauce and toss until it’s all coated. Let sauce heat through thoroughly over low heat. Serve with rice (or noodles), garnish with sesame seeds and onion greens.



 

 

Dinner Menu: Cream of Potato Cheese Soup And Blueberry Crisp

DSC_5785 [1600x1200]

Yummy JeffreyW photo

I have an abundance of potatoes that I need to use up. I’m loving my convection oven because I can bake up potatoes in about 30 minutes. So that’s using up a few. And I’m having guests over for pot roast on Sunday, which will use up a few more.

Still, I have a big bag of potatoes from my brother’s garden that I don’t want to go to waste. It’s blustery cold here, so soup sounded like a great idea. So creamy potato soup (mmm, with cheese) it is, with a complete dinner menu, to boot.

On the board:

  1. Cream of Potato Cheese Soup
  2. Orange-Walnut Spinach Salad
  3. Blueberry Crisp

Cream of Potato Cheese Soup

  • 6 large potatoes, cubed (peeling opt)
  • 2 cups water
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • ½ tsp ea: sage, rosemary, basil
  • 4 cups milk
  • 3 tbsp butter, melted
  • 4 tbsp flour
  • 8 oz cheddar cheese, shredded
  • salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

  • 10 oz spinach, washed
  • 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
  • ½ red onion, sliced in rings
  • 1 oz bleu cheese, crumbled
  • ½ cup chopped walnuts
  • Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Blueberry Crisp

Topping:

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

  • 1 tbsp butter, melted and spread on bottom of baking dish
  • 16 oz frozen blueberries
  • 3 tbsp cornstarch
  • ¼ cup sugar
  • dash of lemon juice

8×8 baking dish, greased

Combine blueberries, sugar, lemon juice & cornstarch. Spread in buttered baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 minutes, until top is golden and blueberries are bubbly.

Shopping List:

  • 6 large potatoes
  • 1 onion
  • 1 red onion
  • 4 cups milk
  • 8 oz shredded cheddar cheese
  • 10 oz spinach
  • 2 oranges
  • 1 oz bleu cheese,
  • 4 oz chopped walnuts
  • Raspberry-walnut dressing
  • 1 stick + 3 tbsp butter
  • 12 oz frozen blueberries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

 



 

Dinner Menu: Salmon in Dill Sauce with Raspberry Pear Salad

Haven’t posted a dinner menu for a while. Pears are on sale right now, so I wanted to take advantage of that. It  has nothing to do with me being tired of plums, grapes and tomatoes. That’s my story and I’m sticking to it.

On the board tonight:

  1. Salmon in Dill Butter Sauce
  2. Rice
  3. Pear-Raspberry Salad

Salmon in Dill Butter Sauce

  • 3 tbsp butter
  • 3 tbsp fresh chopped dill
  • 4-6 oz boneless, skinless salmon fillets
  • Juice from 1 lemon
  • ½ cup chicken broth

skillet

In skillet, melt butter, add dill & lemon juice.  Brush lightly over fillets.  Add chicken broth to remaining butter in skillet and bring to a low boil, lower heat and let simmer until reduced by half .  Grill fillets for 3 to 4 minutes each side (be sure and oil grill rack well before using.  You can also grill on foil or in a grilling pan).  Drizzle with sauce.

Pear-Raspberry Salad

  • 8 oz walnut halves
  • 1 tbsp oil
  • 1 tsp soy sauce
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp crushed garlic
  • 16 oz baby greens
  • 2 ripe Bartlett pears
  • 1 cup fresh raspberries
  • 2 oz blue cheese, crumbled
  • 1 cup raspberry vinaigrette dressing

baking dish, serving bowl

In baking dish, toss walnuts with oil, soy, ginger, salt & garlic.  Toast in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce.  Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts.  Toss with dressing.

dill-2