Menu Plan Monday 1/30/17

Wow! We are already one month down into 2017. Time sure is flying. I have been busy trying to organize my house and do some “winter cleaning”. I have my kids going through their closets weeding out things that don’t fit or they don’t use, and I’m doing the same with the rest of the house. I’m hoping to start 2017 with a lot less stuff that just takes up space! I am also working hard to stay on top of my menu planning, and this is what I have for this week:

Monday: Chicken Parm Casserole

Tuesday: Pork Ragu (Crock Pot)

Wednesday: Curry Salmon with Roasted Vegetables

Thursday: Garlic and Basil Chicken

Friday: Dinner with Friends

Thanks for stopping by for Menu Plan Monday! Have a great week.

Curry Salmon with Tomatoes and Asparagus

Now that my boys are getting older, I am having to get used to cooking for two instead of four. It seems they are always gone at work, school activities, or other things. I have to say, it has been an adjustment. This is one quick and easy recipe I’ve come up with that is great for a small dinner!

Ingredients:

1 pint grape tomatoes

1 lb asparagus, trimmed

1-2 tbsp olive oil

1 tsp salt

1 tsp pepper

1 tbsp curry powder

2 skinless salmon filet

Fresh shredded Parmesan

Directions:

1. Toss the tomatoes and asparagus with the olive oil, 1/2 tsp salt, and 1/2 pepper. Spread on baking sheet sprayed with cooking spray. Sprinkle with some Parmesan.

1. Season the salmon with the curry powder and remaining salt and pepper. Place the salmon on top of the vegetables.

1. Roast for 15-20 minutes, until the salmon is opaque and flakes easily.
2. Serve with pasta.

Quick and easy, and very yummy and pretty healthy too! Enjoy!

Menu Plan Monday 1/16/17

Ugh, we’re a few weeks into the new year and I’m still trying to get back on a normal schedule. So far, 2017 has been off to a kind of crazy start and it’s throwing me off. I’m hoping this is not an indication of how the rest of the year is going to go. At least I’m back to menu planning. It does make meal times so much easier. Here’s what’s on our menu this week.

Monday: Sloppy Joes with Parmesan Potato Bites

Tuesday: French Dip Sandwiches (Crock Pot)

Wednesday: Rosemary Lemon Chicken

Thursday: Creamy Mushroom Soup

Friday: Chile Pork Casserole

Thanks for stopping by for Menu Plan Monday! See you next week.

Menu Plan Monday 1/9/17

I can’t believe its already 2017! It has been a whirlwind start to our year, but I love having the chance to start things new again. Last week, we had our traditional Southern New Year’s meal with black-eyed peas and collard greens. Now it’s time to get back to our regular routine. Here’s our menu for this week:

Monday: Tomato soup

Tuesday: Chicken quesadillas

Wednesday: Spaghetti

Thursday: Cabernet Pork Chops

Friday: Taco Stuffed Shells

Thanks for stopping by for Menu Plan Monday! See you next week.

 

Spicy Collard Greens

If you’re from the South, then you are familiar with the tradition of eating black eyed peas and collard greens for New Year’s. I’ve already shared my recipe for bacon black eyed peas, but this year, I thought I would share my recipe for collard greens. Now, we like our food a little spicy, so these have some flavor, but you can always adjust the spice if you want.

Ingredients:

1/2 lb. collard greens, chopped

1 medium onion, chopped

3 garlic cloves, diced

1 tsp. salt

1 tsp. butcher block pepper

1 tsp. cumin

3 cups chicken broth

8 slices bacon

olive oil

Directions:

Add some olive oil to a large pot and heat over medium-high heat.

Add the bacon to the pot (in batches) and cook until crisp, remove to a plate and drain.

Crumble bacon and add it back into the pot with the drippings.

Add the onion and cook until tender.

Add the garlic and cook 2-3 minutes.

Add the chopped collard greens in batches and cook until wilted.

Add the chicken broth and spices, then reduce heat and simmer for 1 hour.

There you go, super easy! Have a Happy New Year!