Archive for May, 2008

Menu Plan

Here’s the plan for this week (and then the reality) :

Monday – pork sandwiches (yes)

Tuesday – Marinated Chicken, rice and broccoli and green beans (yes)

Wednesday – Bacon Cheeseburger Meatloaf,  salad (fish and chips in the park)

Thursday – Pasta with meatballs

Friday – Honey Chicken, fried rice


Leave a Comment

Chicken Lime Avocado Salad

I have to say I wasn’t impressed with this recipe. There wasn’t anything wrong with it, it tasted fine. But there was nothing original or imaginative about it. I could throw the recipe away and make something just as good using whatever I had in the fridge …

Chicken Lime Avocado Salad (Rachel Ray)


5 tbls Extra virgin olive oil
thin chicken breast cutlets (I use chicken tenders)
1 tbls ground coriander
1 tbls cumin
2 limes
1 ripe Hass avocado
1/2 head lettuce shredded
1/2 pint cherry tomatoes, cut in half
1/4 cup fresh cilantro leaves, chopped

Preheat a large skillet over medium-high with 2 tbls of EVOO. Season the chicken breasts with the cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2-3 minutes on each side, or until cooked through. Remove chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow to cool slightly.

Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin. Chop the avocado flesh into bit-size pieces. Add to a mixing bowl. To the avocado add the shredded lettuce, tomatoes, and cilantro. Cut the chicken into the thin strips and add to the bowl. Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tbls of EVOO. Season with salt and pepper and toss to coat.

Leave a Comment

Fusilli with Sausage and Sun Dried Tomatoes

We had this tonight & it was pretty good. I left out the artichokes since a certain person doesn’t like them …

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Recipe courtesy Giada De Laurentiis


Everyday Italian


Stress-Free Italian




3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce/250g) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth / stock
1/2 cup dry white wine
16 ounces (500g) fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces (250g) water-packed fresh mozzarella, drained and cubed, optional

Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.


Leave a Comment

Meal Plan

Here’s one for this week :

Monday – Apple Pork Tenderloin, roasted potatoes, broccoli and carrots

Tuesday – Fusilli with sausage and tomatoes, garlic bread 

Wednesday – Skillet Chicken Dijon, coleslaw and tomato salad

Thursday – Chicken Lime Avocado Salad

Friday – Sesame Beef, rice and asian salad

Leave a Comment