Monday, April 26, 2010

Cooking: Menu Week Ending May 2nd

This week, I am planting the rest of the annuals for the summer, making casseroles for my hospital stay and testing recipes. In addition, I am making items for the bridal shower.

So the menu this week needs to include dishes that will easily double and freeze.

Monday: Stuffed Shells, Caesar Salad and Garlic breadsticks

Tuesday: Seafood Salad

Seafood Salad
  • 1 pound shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lime juice

Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.

Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.

Shrimp Salad Dip/Dressing

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons chopped parsley
  • pinch salt

Combine all ingredients and blend.

Wednesday: Ham and Mushroom Frittata

Thursday: BLT's with Avocado, chips and fruit

Friday: Out with family to celebrate daughter's home purchase

Saturday: Super Steak Nachos with lettuce, tomatoes, cheese, black beans, corn, avocodo, salsa and sour cream

Sunday: Roasted Chicken with extra for burritos to freeze, Rosemary New Potatoes and Creamed Spinach

Creamed Spinach

  • 3 tbsp. butter
  • 4 tbsp. flour
  • 1 1/4 tsp. salt
  • 1 c. whole milk
  • 1/2 c. sour cream - can be low-fat
  • 2 tbsp. butter
  • 2 tbsp. onion, minced
  • 1/4 c. water
  • 20 oz. frozen spinach, chopped
  • 1/4 c. Parmesan cheese
Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.

Remove from heat and set aside.

Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.

When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.


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