Here’s what’s on the dinner menu this week:
I attended a Stonewall Kitchen Demonstration Cooking Class this week, so thank you to them for some inspiration and new ideas.
Saturday: Spring is here (finally!), so we’re starting out the weekend with Ground Steak Burgers on the grill with Baked Sweet Potato slices and Pesto Spaghetti Squash. (Yes, that’s a familiar one… we made it a couple of weeks ago and it’s delicious.)
Sunday: Garlic Salmon and Asparagus Pack with Rice Side
I love these “packet” recipes. I found this one on Pinterest which linked back to this site.
Preheat your oven to 375.
Arrange the asparagus and salmon portion for each serving on tin foil.
Top the salmon with a mixture of pressed garlic, Parmesan, whipped butter, lemon juice and pepper.
Top with another sheet of tin foil and seal into a packet.
Bake for about 30 minutes on a cookie sheet.
Serve with your favorite rice side.
Monday: Fettuccini with Red Pepper Cream Sauce
This is straight from class. Thank you to Patty Roche for showing us how simple this recipe is.
Please note: my family has completely substituted all pasta dishes with whole wheat pasta. Make the switch yourself and find out how easy it is to appreciate a wholesome noodle vs. the standard white noodle.
Tuesday: Spaghetti with Meat Sauce served with a side salad.
Okay, this staple is so good. Grab your favorite red sauce, saute an onion with garlic and grass-fed ground beef and mix the sauce together to top your favorite whole wheat pasta. Make too much of the red sauce so you have some left-over for lunches and after-school snacks. Serve with your favorite salad and enjoy this back-to-basics classic.
Wednesday: Curried Vegetables and Barley
This is an excellent, hearty and healthy soup from Stonewall Kitchen. Click here for the full recipe.
The recipe calls for Old Farmhouse Chutney and tons of veggies. I wanted to take some home for my family to try, but it was so delicious in class, that I didn’t have any left.
I’m going to serve this with a side salad and hopefully I’ll have time to make my staple Crusty Bread.
Thursday: Fish Tacos and Guacamole
We’ve talked about Fish Tacos before, but this is a new recipe that I’m trying out this week.
Thanks to “Sarcastic Cooking” (via Pinterest) for this blackened tilapia taco recipe. It’s basically:
A coating of paprika, salt, pepper, cayenne pepper, onion powder, and cumin rubbed on tilapia (or your favorite thin, white fish filets) fried in a pan and then added to a whole wheat soft taco with smashed avocado.
I’ll also smash up some avocado with chopped red onion, cilantro, lime juice, and tomatoes served with whole grain tortilla chips as a side. Or maybe a quick black bean and rice side… hmm… what do you prefer?
Friday: Thai Peanut Linguini with Grilled Chicken
Oh my goodness, oh my goodness…
This one is so good.
Thanks one more time this week to Stonewall Kitchen. Original recipe found here.
Cook your favorite whole grain noodles.
Chop 2 scallions, 1 red bell pepper, 1 small cucumber, 3 Tablespoons of fresh cilantro and salt-n-pepper to taste and toss with 1 cup Stonewall Kitchen Roasted Garlic Peanut Sauce.
Toss this mixture with the cooked noodles and seriously, that’s all there is to this delicious meal. You can top it with your favorite protein (grilled chicken or shrimp) and Boom! What a great way to welcome in the weekend.
What are you serving this week?