April 19 - 25

Let's see...reviews. The Baked Lemon Pasta was nice and light especially for a spring meal. It was just missing a little something. I used fortified pasta to make up for the fact that it was a meatless meal, but it needs some more herbs or something. When I figure it out I'll let you know. For now I'm pairing the leftovers with smoked sausage hoping to balance things out.

The Jerk Chicken was a big hit. I changed it up a bit by using boneless, skinless chicken thighs and having Keenan grill them along with the fresh pineapple. I think that really helped bring the dish to the next level. Yum!

Keenan's going to be busy most evenings this week and all weekend helping with our church's high school retreat. I've planned a lot of easy, kid-friendly meals in preparation. I usually have the luxury of Keenan being home to help with the kids when I need to cook dinner so this will be a challenging week (not to mention going solo on bedtimes as well). We know it's well worth it, though.

Smoked Sausage with leftover Baked Lemon Pasta

Mexican Bean Wraps


Mac 'n Cheese with Fish Sticks and Peas


Hamburgers with Sweet Potato Fries


Spaghetti with Meatballs

Turkey Meatloaf with Garlic Mashed Potatoes

Dip Night! (I plan to make all the dips listed except for the Enchilada dip)

Breakfast: Slow-cooker Oatmeal

April 12 - 18

Our only review from last week is the Shrimp, Tortellini and Spinach - yummy! I didn't have the roasted red pepper dressing it called for so I used sun-dried tomato dressing instead. It came together quickly and was a perfect spring/summer Italian dish. I love that we're getting back to the time of year with more fresh veggies and fruit at reasonable prices. Everything just tastes better :)

Pineapple Jerk Chicken and Rice

Turkey Tacos (found some taco-seasoned ground turkey on super-sale last week!)

Baked Lemon Pasta

Make Your Own Pizza

Loaded Baked Potatoes

Tofu Stir Fry

Hamburgers & Pan-Fried Potatoes

April 5 - 11

We had a lovely Easter weekend as a family even without a special dinner. This next weekend we're hoping to go camping, but if not we still plan to roast some wennies by the fire-pit. Spring has finally sprung and summer's not too far off down here!

Chicken Terayaki

Egg Salad Sandwiches with Chips and Fruit

Shrimp, Tortellini and Spinach

Coconut Chicken with Twice Baked Potatoes

Hot Dogs and Beans

Fish Tacos with Cabbage Slaw and Avocado Cream

Spaghetti with Turkey Meatballs

March 29 - April 4

Nothing really to report this week. Our new recipes weren't too exciting so no repeat performers. After fighting off a sinus infection all week and a busy weekend, I'm exhausted and wasn't feeling too inspired for this week's menu. I had high hopes of some nice holiday dinners (Passover and Easter), but I just don't think it's happening. This week anyway :)

Tamales & Beans

Grilled Turkey & Avocado Sandwiches with Chips and Fruit

Spinach Salad with Chicken and Oranges

Lebanese Rice

Teryaki Chicken

Ricotta Gnocchi

Mexican Meatball Soup

From Real Simple Magazine, April 2o10 Issue

This was a big hit with our family. I mean, what kid (or adult for that matter) doesn't love meatballs? You can also adjust the heat level by the level of salsa you pick. I went for a medium that ended up being too spicy for the kids. Luckily they were happy with the meatballs and avocado.

1 pound ground beef (I think ground chicken/turkey may work well too. And it'd be healthier/lighter)

2 scallions, chopped

1 cup tortilla chips, crushed plus more for serving

1/4 cup chopped cilantro, plus sprigs for serving

1/2 teaspoon ground cumin

Kosher salt and black pepper

3 cups mild jarred salsa

1 avocado, cut into pieces

Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, 1/2 tsp salt and 1/4 tsp pepper. Shape into 1" balls (about 24) and place on a broilerproof baing sheet. Broil until beginning to brown 5-6 minutes.

Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan and add 2 cups water (I used a can of chicken broth instead) and bring to a boil. Add the meatballs, reduce heat and simmer until cooked through, 2-4 minutes.

Serve soup with the avocado, cilantro sprigs and tortilla chips. (I think it'd also be good with other typical taco condiments like sour cream and cheese. It was kind of a twist on tortilla soup - yum!)

Cheesy Baked Pasta with Spinach and Artichokes

From Real Simple Magazine, April 2010 Issue

8 ounce mezzi rigatoni or some other short pasta (1/2 box)

1 14-oz can artichoke hearts, rinsed and quartered

1 9-oz package frozen creamed spinach, thawed

1/4 cup grated Parmesan cheese

2 cups grated mozzerella

1/4 tsp black pepper

Cook the pasta according to the package directions, drain and return it to the pot. Heat broiler.

Add artichoke hearts, spinach, Parmesan, half the mozerella and pepper to the pasta and toss to combine.

Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with remaining mozerella. Broil until cheese is browned in spots, 2-3 minutes.

March 22 - 28

Last week's menu had some big hits for us. Among them, the Cheesey Baked Pasta with Spinach and Artichokes (I now realize my typo last week - oops!), Mexican Meatball Soup and Hoisin Cashew Beef. The Ginger Noodles were ok, just nothing spectacular. I'll post the soup and pasta recipes next since they're not online yet. They're super easy and yummy!

This week has a rollover and a repeat because we liked it so much. We're also having guests one night so our chicken dinner will be featured once again.

Hamburgers with Carrot & Apple Slaw

Creamy Basil & Tomato Pasta

Spanish Tortilla with Red Pepper

Tacos

Roast Chicken and Veggies

Pizza (for Keenan and the kids - I'll be having a ladies night out at Pei Wei - woo hoo!)

Hoisin Cashew Beef