I LOVE the fact that my followers messaged me to ask for another weekly menu. I intended to have it up on Sunday, my apologies! So, here is what we are we are having this week for dinner. And next week…just wait! We celebrated my birthday and I am now the proud owner of a lovely Tagine which means next weeks menu will hopefully involve some yummy new experiments…um…recipes.
On another note, some of you wanted to know the answer to last weeks mystery and word. The answer to the mystery was balance, and the meaning of Pusillanimous is showing a lack of courage or determination; timid. My family is enjoying these and I am happy that you are too!
- 8 cups salad greens, washed and torn into bite sized pieces
- 1 cup ham strips
- 1 cup turkey strips
- 1/2 cup green onion, chopped fine
- 1/2 cup celery, chopped fine
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup Swiss cheese strips
- 1/2 cup cheddar cheese strips
- 2 eggs, hard boiled, peeled and sliced
- 1/4 cup bacon bits, for garnish
- 8 ounces salad dressing, of your choice
- Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
- Toss the greens with remaining ingredients, reserving some pieces of meat, cheese, and egg slices for garnish.
- Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.
- Serves 3-4
Black bean burgers, Grilled Watermelon and Feta Salad, Green Beans
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1/2 cup cooked quinoa
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil, plus more for cooking
- Preheat oven to 400 degrees.
- In a bowl, combine all ingredients using hands or a fork to mash beans and thoroughly mix. Let’s be honest, hands are more fun!
- Divide mixture into four equal balls, and form each into a patty between 1/4 and 1/2-inch thick.
- In a medium oven-safe saucepan over high heat, cook patties in 1/2 tablespoon olive oil for 1 minute on each side, or until lightly browned. This gives the burgers a more pleasing color.
- Transfer the saucepan to the oven and bake for 15 minutes. I served the patties on whole-grain buns but you can serve over greens as well.
Grilled watermelon salad with feta mint and lime
- 8 slices of seedless watermelon, each about the size of a small deck of cards
- 2 tablespoons olive oil
- 5 teaspoons fresh lime juice, divided
- 4 slices of feta cheese, about 4 ounces total or you can use crumbles
- Fresh mint leaves
- 3 cups of greens (I LOVE arugula with this recipe)
- Sea salt
Heat up your grill (or grill pan), until it is VERY hot.
Dry the melon slices with a paper towel and place them on the grill. Grill on one side only and DON’T MOVE IT for about 2 minutes
Toss the greens with 3 teaspoons lime, the olive oil and a wee bit of salt. Put the greens on a large platter and top with 4 pieces of watermelon, grill-marked side up. Top with the feta, and then the remaining melon. Drizzle the remaining lime juice over the watermelon. Garnish with mint, and a sprinkling of salt. I have also prepared this without the greens and olive oil and mixed together the grilled and non-grilled watermelon with the lime, mint, feta, and salt. Feel free to add a little cayenne for spice.
This recipe also works well with peaches and fresh mozzarella!
Taco Salad (From my Cousin DeAnn)
- 1 lb ground beef
- 1 (1.25 oz) packet taco seasoning
- 1 medium-large head of iceberg lettuce, chopped into bite sized pieces
- 1 medium-large tomato, diced
- 4 oz sharp cheddar cheese, shredded (I actually go a bit nuts on the cheese but this is what the actual recipe calls for)
- 4 oz nacho cheese Doritos, broken up a bit into bite sized pieces ( I REALLY go nuts here. I absolutely LOVE Doritos!)
- 1 cup Catalina or French dressing (I used Kraft Catalina)
- Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
- In a large bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the dressing and toss to coat. You can put in the Doritos as well but I like mine added after the toss.
- NOTE: Sometimes I use a mix of cool ranch and nacho Doritos. In addition, I have made this with adding a little ranch to the Catalina to cut down on the sweetness.
Salmon with Parsley Potatoes and a mixed greens salad
One of the easiest ways to prepare baked salmon is to bake it in the oven. My mum was a champion at making the perfect salmon. You start by using a cookie sheet or jelly roll pan as the base. Pull out a length of aluminum foil about six inches longer than you fillet, I spray the foil with non-stick spray. Rinse the salmon fillet in cool water and pat it dry with paper towels. Place the fillet skin side down on the foil. Place a few tablespoons of butter along the fillet, then sprinkle a teaspoon of sea salt over the fish. I lay a few sprigs of dill and a few slices of lemon on the fish as well. Cover the fish with another sheet of foil and fold in the edges to seal. Cook the dish in the oven at about 350 degrees for 15-30 minutes or until the fish is flaky when using a fork. The rule of thumb I use is at 350 degrees the salmon will bake about ten minutes per one inch thickness of your fillet. A two-inch thick fillet will bake for 20 minutes. A 1-1/2 filet will take 15 minutes and so on.
For the Parsley Potatoes, boil 1 to 11/2 pounds of new potatoes until tender. Drain and return to pot. Add two sticks of butter, chopped fresh parsley, salt and pepper to taste. Mix until butter is melted and potatoes are coated. I know that there are fancier recipes for these lovely potatoes but I am sticking with the basic recipe.
For the mixed green salad, use your imagination or get a salad recipe off this blog.
Flatbread pizzas with choice of toppings, Wedge Salad
I discovered this yummy and low carb flatbread. Flat Outs makes a thin crust flatbread for pizza. I bake this according to package directions and then add any toppings I want. I usually have a variety of toppings set out on the counter so that each person can make their own.
Cut 4 oz. slab bacon into 1″-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes; transfer to a paper towel–lined plate.
Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 Tbsp. chopped fresh chives, and 1 Tbsp. white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese. For a thicker dressing add sour cream or buttermilk. Add a generous amount of kosher salt, freshly ground black pepper, and perhaps more vinegar.
Cut 1 head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
OK, I don’t like blue cheese. There, I said it! I am, however, a fan of Feta and will substitute this on my salad. For other variations consider adding: croutons, dried cranberries, diced avocado, fresh tarragon, Spanish Chorizo, chopped hard boiled egg, toasted almonds, fried shallots.