Sunday, October 24, 2010

Molded Herbed Butter

Softened butter
Fresh chopped herbs
Shaped silicone baking pan

Whip ingredients together
Stuff into the pan
Cover with wax paper
Freeze overnight
Pop the butter out of the mold

Asian Pork Pitas

My version of this recipe from Nestle New Zealand
Asian Pork Pita Pockets

Sliced cooked pork tenderloin
Shredded carrot
Peels and sliced cucumbers
Bean sprouts
Asian Sesame ginger salad dressing
Pitas with pockets

Stuffed Zuchinni Boat

Recipe thanks to
Primal Matriarch Blog

Two large zuchinni- cut in half and the middles scraped out so it resembles a boat
1 lb Ground Beef, browned
1/2 an onion, diced
1 can diced tomatoes, we got one with jalapeno mixed in
Seasonings- salt, pepper, garlic powder, onion powder
Dash of Worcestershire sauce
Cheddar Cheese, shredded

Start by washing, slicing, and scraping out your zuchinni
Next brown the ground beef with seasonings and the diced onions
Add in the diced tomatoes and dash of Worcestershire sauce
Stir everything together
Spoon mixture into the zuchinni boats
Top with shredded cheese

Bake at 400 degrees until cheese is melted

Sunday, October 17, 2010

Oct 17th Weekly Dinner Planning

Sun night- leftover flank steak fajitas

Mon night- I have leftover pork tenderloin that I could make into something similar to these pita pockets. I think I'll add cabbage to the salad mix
Asian Pork Pita Pocket

Tues- Broccoli Cheese Soup (I think this needs a little something to go with it)

Wed- Snakebite Pasta with some bread sticks or garlic bread.

Thurs- Pizza, either frozen or homemade. I have class on Thursdays after work and I have leftover pepperoni