5.03.2010

Dinner Menu/Recipes this Week

Is anyone else in awe that it is already May??  I can't believe it but at the same time so so excited! I love May; not to hot and humid, but warm enough to enjoy lots of time outside!  
This week's menu/recipes include a couple of new recipes coupled with some old classics. 
Week of May 3rd- 9th, 2010. 
I hope you enjoy your meals as much as I do mine. 




MondayAvocado Penne Pasta from Gourmet Mom on the Go. (I'm excited to see how this compares to a regular pesto sauce.... plus the Mr. loves avocados so I think it will be a big hit.
Tuesday- Busy Day--- I think it is going to be a fend for yourself evening.
Wednesday- HAPPY CINCO DE MAYO!
Easy Chicken Quesadillas 
2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
1/3 cup diced green or red peppers
1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
6 whole wheat tortillas
Olive oil
1- 1 1/2 cups shredded monterey jack cheese

In a skillet, combine the first 7 ingredients(through dried oregano). Cook uncovered over medium heat for about 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with olive oil. Spoon 1/3 cup chicken/veggie mixture over half of the unoiled side of each tortilla. Sprinkle with cheese; fold plain side of tortilla over cheese. Place on lightly greased baking sheet. Bake at 475 degrees for 10 minutes or until crisp golden brown. Cut into wedges.
Makes 6 servings.

Thursday- Sweet BBQ Chicken Kabobs from My Sister's Cafe.
Since moving out to Iowa last August we haven't had a grill.... but I am happy to say that we finally bought a little one that should be able to handle all our grilling needs this spring and summer.
Friday- Homemade Pizza- I love love love sweet potatoes so I'm going to give this one a try.
Slice 'O Heaven Sweet Potato Pie from Gourmet Mom on the Go.
Saturday- BBQ with friends.
Sunday- Spinach and Chicken Stuffed Shells 
Recipe:
18 large pasta shells
1 container (15 oz)skim ricotta cheese
1 egg slightly beaten
1/4 cup grated Parmesan Cheese
2 cups frozen cut leaf spinach, thawed, squeezed dry.
1 cup chopped cooked chicken
1 jar (26 oz) tomato pasta sauce
1 cup shredded Italian cheese blend

1. Heat oven 350 degrees F. Cook and drain pasta according to package directions. Rinse with cool water, drain.
2. In medium bowl, mix ricotta, egg, parmesan, spinach, and chicken.
3. Spread 1 cup of pasta sauce in bottom of 13x9 glass baking dish. Spoon about 2 T. of ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over shells.
4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5-10 more minutes or until cheese is melted.
Servings: 6 (3 shells each).

If this weeks menu items don't fit your fancy check out some previous months menus/recipes. 

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