First of all, thanks to everyone who ordered a cookbook! I was surprised by the popularity. Just a quick NOTE: if you find you are missing Week 12 from your copy – go to “Manage Your Devices” on Amazon and there is an update to restore it to your copy. Somewhere between draft and going live, some copies lost that week. It has been restored. 🙂
On to this week’s menu. Fresh from the garden ingredients and a quick skillet taste treat elevates this weeknight dinner menu. On the board tonight:
Patty Squash Sauté
- 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
- 1 lb lean ground beef
- ½ onion, chopped
- ½ green pepper chopped
- 1 tsp basil, crushed
- 1 tsp oregano, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 carrot, diced
- 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
- 6 oz can tomato paste
- 4 oz ricotta cheese
- 1 cup fresh spinach leaves, chopped
- 4 oz mozzarella cheese, shredded
- 2 oz grated parmesan
In saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), drain well. Meanwhile, in skillet brown beef, onion & pepper. Add spices, garlic, carrot and sauté for 1 minute. Add sauce, paste, stirring well into meat mixture. Add pasta, stirring gently to mix. Continue reading
What’s 4 Dinner Solutions Cookbooks: Summer into Fall is now available. Each week I’ll highlight one of the menus and recipes. You can order the cookbook here.
Recipes and menus are seasonal, to take advantage of what is local and fresh when available. Not ordinary cookbooks. These are more a weekday dinner menu guide, including menus, recipes, shopping lists, and helpful tips. Most menus are thirty minutes or less. Each menu is filled with fresh ingredients that complement each other.
On the board tonight: Santa Fe Chicken and Black Bean Salad
Santa Fe Chicken Breasts
Black Bean Salad
Santa Fe Chicken Breast
- 4 boneless chicken breasts
- ¼ cup red wine vinegar
- ¼ cup chopped cilantro
- 1 tsp crushed garlic
- 1 cup Picante or salsa (Fresh Salsa recipe here)
- 4 oz sliced Monterey jack cheese
Reusable plastic container
Add chicken, vinegar and cilantro to reusable container and marinate 1 hour or overnight.
Remove chicken from marinade and slice each breast in a butterfly cut (slicing in half horizontally, but leaving attached at one edge, so it folds open like butterfly wings).
Fold open and grill or broil until cooked through (as little as 5 minutes each side, depending on heat and thickness).
Don’t let dry out. Use a meat thermometer – remove at 165°
On one half of each breast, add 1 oz cheese and 2 tbsp or more of Picante sauce, fold other half over and heat until cheese is melted.
Black Bean Salad Continue reading
Order What’s 4 Dinner Solutions: Summer into Fall here!
What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.
A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer. Continue reading