Sunday, March 21, 2010

Looking forward to Monday

As suspected the end of the week played out differently than planned.  I was a meal planning genius until Thursday hit.  It all fell apart from there.  Let me tell you why......I made Mojitos on St. Paddy's day, you know because they are green, and apparently St. Paddy was Cuban. Silly, silly me.  So Thursday became an eat out night, too sluggish to cook if you know what I mean.  Friday Mr P. showed up with steaks and garlic bread, and Saturday the boys errr I mean Men didn't want to eat so we fended for ourselves!  

Tomorrow I am excited for sushi out with Mr P and the fam, after Lu's dance class.  Happy eating my friends!



Monday – OUT

Tuesday – Italian Marinated Chicken &  roasted Parmesan asparagus

4 chicken breasts
1 pkg Good Seasons Italian dressing or if you don't have it available season with the following:
1 tbls. garlic salt
1 tbls. onion powder
1 tbls. sugar
2 tbls. oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. basil
1 tbls. parsley
1/4 tsp. celery salt
2 tbls. salt
Mix with
1/2 c. olive oil
1/4 c. balsamic vinegar

Combine all ingredients in a ziploc bag. Marinate overnight. Bake at 425 degrees for 20-25 min.

Roasted Parmesan Asparagus
1 bunch pounds fresh asparagus
1 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving (I just squirted some lemon juice on them before roasting)

Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.

Wednesday – Drunken Porkchops found here with green beans and rice

Thursday - Leftover Pasta Bake ( frozen from a few weeks ago)

Friday - Steaks on the BBQ and grilled veggies

Saturday - Tomato / Chicken / Mozzarella Salad

2 breasts Cold Grilled chicken
approx. 1 cup Fresh Mozzarella cubed, or 1 container Mozza balls
1 carton grape Tomatoes
1 package Fresh Basil
Garlic Salt – to taste
Pepper – to taste
Balsamic Vinegar enough to coat the salad

Cut tomatoes, chicken, mozzarella into small bite size pieces
Grill the chicken the night before…OR grill and cool in fridge
Grape work well…If using regular tomatoes, remove the seeds so its not to juicy.
Combine with fresh basil - you can leave the basil in leaves or chop, depending on your taste.
Add garlic salt & pepper to taste
Add enough balsamic vinegar to coat, and have some at the bottom

It is best if you make it a few hours ahead.
You have to taste it and add whatever it needs more of before you serve it. I served it with slices of baguette, but it could stand on its own or go with pita or anything else you have around. Add pasta if you want it to be heartier… but the pasta will suck up a lot of balsamic… so you will need to add more.