Friday, May 27- Friday June 3, 2011

Friday, 27: Grilled Hot Dogs, apples, celery
Saturday, 28: Stack ups (Taco Salad)
Sunday, 29: Lasagna (see recipe below), rolls, simple side salad
Monday, 30: Hamburgers, German Potato Salad, Baked beans, fruit
Tuesday, 31: Ginger Chicken Lettuce Wraps
Wednesday, 1: Baked Ham, Mashed potatoes, gravy, (salad) Romaine leaves with paprika spiced pineapple rings, and Mango Chutney Dressing
Thursday, 2: Macaroni and Cheese, chicken nuggets, corn
Friday, 3: Taco Pizza 


Lindsay's Easy to Eat Lasagna (good for toddlers who don't eat big noodles easily)
1 box of elbow noodles 
1-1 1/2 jars thick spaghetti sauce

1/2 chopped green pepper (optional)
1 large chopped onion
3 cloves garlic, minced

1 lb. Italian sausage (removed from casing) cooked  (can use pork or turkey)
1 lb. ground turkey

1 large container small curd cottage cheese ( or use excellent ricotta- tastes delicious)
1/2 c Fresh Basil (optional)
1/4 cup freshly chopped parsley (or 2 Tbspn tried parsley)
2 cups Parmesan cheese, freshly grated
1/2 tsp. cracked black pepper
2 eggs
4 cups mozzarella cheese, shredded

Preheat oven to 375°F.

Heat oil in large pan. To pan, add ground turkey, sausage, onion, bell pepper, and garlic. Season with salt and pepper. Cook until no pink remains. Add jarred sauce and heat through.

While cooking meat, cook noodles according to package directions. Set aside.

Combine Ricotta or cottage cheese with eggs, Parmesan cheese, cracked black pepper and parsley and basil.

Spray some oil into a large deep baking pan to prevent sticking. 

Then layer bottom with spaghetti sauce/meat, about two cups. Next, place a layer of noodles, then layer of Rictotta or cottage cheese mixture, sprinkle with mozzarella cheese. Repeat layers again. 

When you lay your last layer of noodles, place a thin layer of sauce (rather than cottage cheese) and then sprinkle a thick layer of mozzarella on top. 

Bake at 375°F uncovered until the top is golden brown and bubbly- about 30 minutes.

May 21- May 27, 2011

Saturday, 21: Kabobs  (with chicken)
Sunday, 22: Shredded Beef and Caramelized Onion Enchiladas
Monday, 23: Turkey, Brie and Cranberry Chutney Panini, fruit (apples, grapes--whatever's cheap)
Tuesday, 24: Ravioli with red sauce, Cesar salad, garlic bread
Wednesday, 25: Chicken Coconut Curry with rice (see recipe below)
Thursday, 26: Hamburgers
Friday, 27: Leftovers


Lindsay's Curry recipe

2 skinless boneless chicken breasts

Salt & Black pepper

1 large onion chopped (1 cup)

1/2 cup slices bell pepper (long strips)

3 stalks celery, chopped

1 Tbsp finely chopped ginger

3 cloves garlic cloves minced

1 Tbsp canola oil

1 14 oz can coconut milk

2-4 Tbsp Curry Powder

Hot steamed rice

GARNISHES

1/3 cup juilenned fresh Thai basil (garnish)

1 roma tomato chopped (garnish)

Shredded coconut (garnish)

Chopped cilantro (garnish)

Chopped almonds (garnish)

DIRECTIONS:

Rinse chicken; pat dry cut into 3/4" pieces.

In a skillet cook the onion, bell pepper, celery, ginger, and garlic in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet.

Add half of the chicken. Season with salt, pepper, curry powder. Cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken.

Put all chicken and vegetables back in skillet. Combine coconut milk and curry powder. Cook and stir until thick and bubbly. Serve over rice.

Garnish with fresh basil leaves, tomato, coconut, cilantro, and almonds.

May 14-- May 20, 2011

Sat, 14: Homemade Corn Dogs, Salad
Sun, 15: Pulled Pork Sandwiches, coleslaw
Monday, 16: Leftovers
Tuesday, 17: Creamy Chicken Flautas, salsa, apple slices
Wednesday, 18: Fried Rice
Thursday, 19: Sloppy Joes, carrot sticks
Friday, 20: Leftovers