This week is going to be busy busy busy. We still have quite a bit to do before school starts next week and I have scheduled a full plate of meals to make this week. I am looking forward to being busy, but WOW!
We decided to hit the outlet malls this weekend for school clothes and came across my favorite place- The Calphalon Outlet. LOVE IT!!! We decided there were a few things that we still needed and picked up a great deal on a grill pan with a press. I wasn't sure what I would use it for, but today I managed to make 6 meals with it!! I started by making paninis and then went ahead and stocked us with meals for the week. YAY!~ Now I can concentrate on cooking for everyone else.
Monday - Jerk Seasoned catfish with spicy slaw and cilantro rice - kids will have stuffed fish balls (this still makes me giggle)
Tuesday - Orange Chipotle Pork Tenderloins with black bean and corn salad
Wednesday - Fiery beef and noodle salad
Thursday - Pan grilled pork chops with Grilled pineapple salsa and Thai basil polenta
Friday - Israeli Moroccan Couscous
Saturday - Spice rubbed chicken fingers with cilantro dipping sauce and quinoa salad
Sunday - Day before school PIZZA!!!!
Have a great week everyone!!!
Sunday, August 14, 2011
Wednesday, August 10, 2011
Armenian Style meatloaf
If you're like me, you are probably not really family with Armenia and the flavors that are typical in the cuisine there. Armenia is at the crossroads of Europe and Asia and has influences from Georgia, Turkey and Syria. Burghul is the prefered grain and fruits and nuts are used extensively in dishes.
The recipe for this meatloaf highlights the typical elements of Armenian cuisine. The meat is mixed with fresh shredded vegetable and burghul (bulgur).
Then it was shaped into a loaf shape and baked.
The top was brushed with a glaze of apricot preserves and baked a bit more.
Yummy!!
The recipe for this meatloaf highlights the typical elements of Armenian cuisine. The meat is mixed with fresh shredded vegetable and burghul (bulgur).
Then it was shaped into a loaf shape and baked.
The top was brushed with a glaze of apricot preserves and baked a bit more.
Yummy!!
Armenian Meat Loaf
Yield: 6 servings
Ingredients:
1/2 cup uncooked fine (#1) bulgur
Warm water
1 ½ lbs. ground beef, lamb or a combination of the two
1 small zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped flat leaf parsley
1 garlic clove, minced
1 egg, beaten
1 tsp. freshly ground coriander
1 tsp. salt
½ tsp. black pepper
*****************
3 Tbsp. pomegranate jelly, melted (apricot jelly or preserves can be substituted – or - omitted completely)
Directions:
1. Place the bulgur in a medium-sized bowl. Pour enough warm water to cover the bulgur. Cover with bowl with plastic wrap and let rest until water is absorbed. Once bulgur is soften, strain excess water, if any.
2. Combine ground meat, shredded zucchini, softened bulgur, onions, parsley, garlic, egg and seasonings. Mix well. Shape into a loaf.
3. Place loaf in a shallow baking pan. Bake in a preheated 350°F oven for 55 minutes.
4. Brush top of meat loaf with jelly/jam, if using. Return to oven and bake another 3 to 5 minutes. Allow meatloaf to rest 10 minutes before slicing.
5. Serve with your favorite side dishes.
Yield: 6 servings
Ingredients:
1/2 cup uncooked fine (#1) bulgur
Warm water
1 ½ lbs. ground beef, lamb or a combination of the two
1 small zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped flat leaf parsley
1 garlic clove, minced
1 egg, beaten
1 tsp. freshly ground coriander
1 tsp. salt
½ tsp. black pepper
*****************
3 Tbsp. pomegranate jelly, melted (apricot jelly or preserves can be substituted – or - omitted completely)
Directions:
1. Place the bulgur in a medium-sized bowl. Pour enough warm water to cover the bulgur. Cover with bowl with plastic wrap and let rest until water is absorbed. Once bulgur is soften, strain excess water, if any.
2. Combine ground meat, shredded zucchini, softened bulgur, onions, parsley, garlic, egg and seasonings. Mix well. Shape into a loaf.
3. Place loaf in a shallow baking pan. Bake in a preheated 350°F oven for 55 minutes.
4. Brush top of meat loaf with jelly/jam, if using. Return to oven and bake another 3 to 5 minutes. Allow meatloaf to rest 10 minutes before slicing.
5. Serve with your favorite side dishes.
Monday, August 8, 2011
Meal Plans - August 7th
Hooray!! We are starting the countdown- 14 days until school starts!!!!!
This week we are actually starting with some PTO meetings and schedule pickups. I am also going to try my hand at making some raw tacos. The "meat" is ground walnut. I am not sure my husband is going to go for it, but it's worth a shot. I will keep you updated
This week we are actually starting with some PTO meetings and schedule pickups. I am also going to try my hand at making some raw tacos. The "meat" is ground walnut. I am not sure my husband is going to go for it, but it's worth a shot. I will keep you updated
| Monday -Raw taco burgers |
| Tuesday Greek stuffed Chicken with cauliflower |
| Wednesday - Feta burgers and sweet potato fries |
| Thursday -Taco Pasta Bake and Broccoli |
| Friday - Crillo de pollo |
Monday, August 1, 2011
First week of August Meal Plan
This week I am going to be making a few new recipes and pulling a few old favorites out of the freezer. The first virtual casserole party is this week, so I am going to be super busy trying to get that all finished. It is coming along wonderfully though and I think everyone is going to be really pleased with their meals.
So here is the plan:
Monday- a delicious and nutritious Armenian Meatloaf with a root vegetable mash and steamed carrots-
Tuesday - Triple Delight over rice with potstickers
Wednesday - Pool picnic - sandwiches, pretzels and fruit
Thursday - Diablo pork with quinoa and green beans
Friday - Gumbo
What are you having this week? Anything new?
So here is the plan:
Monday- a delicious and nutritious Armenian Meatloaf with a root vegetable mash and steamed carrots-
Tuesday - Triple Delight over rice with potstickers
Wednesday - Pool picnic - sandwiches, pretzels and fruit
Thursday - Diablo pork with quinoa and green beans
Friday - Gumbo
What are you having this week? Anything new?
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