Monday, March 3, 2014

My Pinterest Menu: Week of March 3rd

This week is going to be a big casseroles, salad and soup sound good.  I need to be able to make it ahead of time...or really quick. I picked this week's recipes purely for that reason...and because they all look delicious : )

Some highlights from last week were the Sesame Orange Shrimp and the Balsamic Roast Beef French Dip Sandwiches.  Both were crazy good!  I hate to run...but my day started about 3 hours ago, and I already feel behind. 

Here is this week's menu... Enjoy : )

via Recipes 2 Repin

via Damn Delicious

via Simply Delicious

via Tartine and Apron Strings

via Betty Crocker

The Grocery List:

Mexican Casserole-
1 lb extra lean ground beef (drained or rinsed!)
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste

Kale Salad with Meyer Lemon Vinaigrette-
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate arils
1/2 cup chopped pecans
1/4 cup crumbled goat cheese
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 Meyer lemon
3 tablespoons freshly squeezed Meyer lemon juice
1 tablespoon agave

Coq Au Reisling- 
3 tbsp. butter
splash of olive oil
2 onions, finely chopped
4 oz. bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
8 oz. portabellini mushrooms, sliced
2 cup Riesling (or dry white wine of your choice)
1 cup cream
salt & pepper to taste
handful chopped parsley

Prosciutto, Tomato and Olive Spaghetti-
1 pound dried spaghetti
8 cups cold water
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
5 garlic cloves, finely minced
2 shallots, finely minced
 1 cup black olives, pitted
3 to 4 tomatoes, diced
1/2 cup dry white wine
2 tablespoons tomato paste or concentrate
3 tablespoons unsalted butter, cut up
reserved pasta water (optional)
2.5 oz Parmesan cheese, finely grated
a handful of flat-leaf parsley, finely chopped
1/2 pound prosciutto, preferably Parma or San Daniele, at room temperature

Caribbean Style Chicken Soup with Lime and Cilantro-
3 bone-in chicken breasts, skinned
3 bone-in chicken thighs, skinned
1 tbsp salt-free Caribbean rub
4 tsps vegetable oil
1 tsp finely chopped garlic
4 cups chicken broth
1 tbsp adobo sauce (from can of chipotle chiles)
1 can black beans, rinsed and drained
1/2 cup unsweetened coconut milk (not cream of coconut)
1 tsp salt
1/2 tsp pepper
3 tbsp fresh lime juice
serve with hot, cooked rice, fresh cilantro and lime wedges

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