Tuesday: Herb and Lemon Scented Tilapia and Rice
from Taste of Home Favorite Brand Name Recipes 2009
Wednesday: BBQ Beef Sandwiches and Corn
Thursday: Linguini with Herbs, Tomatoes and Capers
from Taste of Home Favorite Brand Name Recipes 2009
Friday: Dinner Out!
Grilled Cheese and Tomato Soup
Whole wheat bread
Butter
Sliced cheddar cheese
1-2 can Tomato Soup
Butter one side of each piece of bread. In a heated skillet, place bread butter side down and layer with sliced cheese and top with another piece of bread, butter side up. Cook until browned and flip to brown other side. While cooking sandwiches, heat soup according to directions.
Herb and Lemon Scented Tilapia and Rice
1 cup minced fresh Italian parsley
1/2 cup minced fresh chives
3/4 tsp salt, divided
1/2 tsp pepper, divided
1 large lemon
1 pound tilapia fillets (large fillets if available)
butter or olive-oil-flavored nonstick cooking spray
4 tbsp butter, divded
1. Combine parsley, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper on a platter. Grate peel from lemon over herbs. Toss to combine. Reserve lemon.
2. Spray tilapia fillets with nonstick cooking spray. Press fillets into herb mixture to coat both sides.
3. Melt 2 tablespoons butter in large skillet over medium heat. Add tilapia. Cook 3 to 4 minutes per side or until fish flakes easily when tested with fork. Transfer to serving platter. Keep warm.
4. Add remaining 2 tablespoons butter to skillet; melt over low heat. Cut lemon in half; squeeze juice from one half into skillet. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into lemon-butter mixture. Pour over fish. Slice remaining lemon half for garnish. Serve immediately.
BBQ Beef Sandwiches and Corn
1/2 cup red onion, diced
pork roast (the size doesn't really matter - depends on how much you want for leftovers but plan on using leftovers for Thursdays dinner)
1 bottle BBQ sauce (or more depending on the size of the pork or the size of the BBQ sauce bottle)
Hamburger buns
Canned Corn
Put onion in the bottom of the crock pot or slow cooker. Add pork and bottle of BBQ sauce. Depending on how much BBQ sauce you like you may want to add a little more so the pork has enough moisture and flavor. Cook on low 6-8 hours until pork is done. When cooked through shred the pork and serve on hamburger buns as sandwiches.
pork roast (the size doesn't really matter - depends on how much you want for leftovers but plan on using leftovers for Thursdays dinner)
1 bottle BBQ sauce (or more depending on the size of the pork or the size of the BBQ sauce bottle)
Hamburger buns
Canned Corn
Put onion in the bottom of the crock pot or slow cooker. Add pork and bottle of BBQ sauce. Depending on how much BBQ sauce you like you may want to add a little more so the pork has enough moisture and flavor. Cook on low 6-8 hours until pork is done. When cooked through shred the pork and serve on hamburger buns as sandwiches.
Linguini with Herbs, Tomatoes, and Capers
1 package (9 ounces) refrigerated fresh linguine
2 tablespoons olive oil
2 cups chopped tomoatoes
2 garlic cloves, minced
1/4 cup finely chopped green onions
3 tablespoons capers
2 tablespoons finely chopped fresh basil
1/4 salt
1/8 teaspoon
1/2 cup grated Parmesan cheese (optional)
1. Cook linguine according to package directions; drain well.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes begin to break down and soften, basil. Season with salt and pepper.
3. Add linguine to skillet; toss with tomato mixture. Sprinkle with cheese, if desired.
Dinner Out!
Enjoy!
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