Menu Plan Monday again:
I will start tutoring this week on Tuesdays and Thursdays. George has an appointment with an ENT to discuss an enlarged tonsil on Monday. I have class on Tuesday and Wednesday night. I will be going to the Women of Faith conference in Tampa on Friday and Saturday. Whew, I am tired just thinking about it:)
Here we go:
Breakfast - Pancakes from the freezer, chocolate milk
Lunch - Grilled cheese sandwiches and tomato soup
Dinner - Hot Dogs, Mac & Cheese, broccoli
Breakfast - Bagels and juice
Lunch - Mickey D's - no more excuses
Dinner - Fried Chicken, Rice, salad (Daddy is on duty because I will be tutoring and then have class right after)
Breakfast - Waffles with peanut butter, milk
Lunch - PB & J, cheez its and bananas
Dinner - @ church
Breakfast - Eggs and sausage, yogurt
Lunch - Snacky lunch (crackers, cheese, veggies & dip, lunch meat rolled up)
Dinner - Shrimp Quesadillas (recipe below), black beans and rice
Breakfast - Pancakes with butter and syrup, chocolate milk
Lunch - Leftover quesadillas and rice
Dinner - Italian Baked Chicken and Pastina (I will include this recipe below too - another easy, healthy one)
Breakfast - Bagels, bananas and juice
Lunch - mommy @ conference, so boys eat whatever Daddy feed them
Dinner - leftovers from the week
Breakfast - Eggs and cinnamon rolls
Lunch - out after church
Dinner - Pasta with the special Bettelli sauce
Quesadillas de Camarones (Shrimp Quesadillas):Ingredients:
8-12 Large raw shrimp, peeled and deveined
8 ounces Mexican red sauce or Enchilada sauce
1 large onion
1 red bell pepper
1 green bell pepper
2 cups cheese, grated (Monterey Jack is best)
2 tablespoons olive oil
Salt to taste
What to do?
Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces.
Heat skillet over high heat and add olive oil.
Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce.
Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry.
Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter.
Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp.
Top with a little more cheese and a second tortilla.
Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!
Now on to the Italian Baked Chicken and Pastina:
from Giada De Laurentiis
1 cup pastina pasta (or any small pasta - I used cellantani)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
What to do?
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat.
Add the pasta and cook until just tender, stirring occasionally, about 5 minutes.
Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat.
Add the chicken and cook for 3 minutes.
Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
Put the chicken mixture into the bowl with the cooked pasta.
Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.
Place the mixture in a buttered 8 by 8 by 2-inch baking dish.
In a small bowl mix together the bread crumbs and the Parmesan cheese.
Sprinkle over the top of the pasta mixture.
Dot the top with small bits of butter.
Bake until the top is golden brown, about 30 minutes.
Sorry about the recipe overload, but they are both really good.