Hi ladies,
I am sorry to have been absent for a while. I've been drowning in fussy babies and Steve's long work schedules, which I know are all too familiar to you all as well! Kathy, you never miss a beat--your amazing! While I can't always find the time to post on here, I sure have been enjoying this blog (and so have all of the hungry mouths in this house!)
A few highlights since I've been gone: we really enjoyed Jennifer's Moroccan stew (my first vegan recipe, and I feel so enlightened!) We also enjoyed Kathy's chicken pot pie again (a new favorite), and now this week I'm stealing some of Betty's ideas. Betty, you questioned whether or not I turn my vegetables into candy to get my kids to eat them. Well...I did not miss the "maple syrup" etc in your turnips and carrots (and I can't wait to try them!:-)
Sun: Navy bean soup, homemade rolls, salad, steamed broccoli
Mon: pineapple and shrimp fried rice, broiled asparagus, salad
Tues: roasted Turkey breast, baked sweet potatoes, steamed broccoli, salad
Wed: sauteed turnips and carrots, leftovers, salad
Thurs: fish tacos, salad
Fri: pulled pork, homemade rolls, broiled zucchini with parmesan, salad
Sat: Parmesan Pasta Salad**
**I am unveiling my very favorite recipe here. Great for making ahead (Jennifer and Mark!) and a real winner for all of the raw vegetable loving kiddos (just hold the dressing for them).
Parmesan Pasta Salad
2 cups cubed cooked chicken
1/4 pound fettucini, cooked al dente
1/4 cup virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup small broccoli flowerets
1/2 cup sliced black olives
1/2 cup sliced carrots
1 cup frozen peas, thawed
1/4 cup slivered almonds
Toss chicken and fettucini with olive oil and cool. Add parmesan cheese and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.
To serve, add all of the veggies. Combine dressing ingredients, pour over salad and toss thoroughly.
Dressing:
1/4 cup red wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1.5 tablespoons Dijon mustard
juice of 1/4 lemon
1/4 cup virgin olive oil
1/4 cup water
Kathy, I've heard you have a good pasta recipe with lots of veggies (that you use the food processor for?)
Hope you all have a good week!
Love,
Ann Marie
I am sorry to have been absent for a while. I've been drowning in fussy babies and Steve's long work schedules, which I know are all too familiar to you all as well! Kathy, you never miss a beat--your amazing! While I can't always find the time to post on here, I sure have been enjoying this blog (and so have all of the hungry mouths in this house!)
A few highlights since I've been gone: we really enjoyed Jennifer's Moroccan stew (my first vegan recipe, and I feel so enlightened!) We also enjoyed Kathy's chicken pot pie again (a new favorite), and now this week I'm stealing some of Betty's ideas. Betty, you questioned whether or not I turn my vegetables into candy to get my kids to eat them. Well...I did not miss the "maple syrup" etc in your turnips and carrots (and I can't wait to try them!:-)
Sun: Navy bean soup, homemade rolls, salad, steamed broccoli
Mon: pineapple and shrimp fried rice, broiled asparagus, salad
Tues: roasted Turkey breast, baked sweet potatoes, steamed broccoli, salad
Wed: sauteed turnips and carrots, leftovers, salad
Thurs: fish tacos, salad
Fri: pulled pork, homemade rolls, broiled zucchini with parmesan, salad
Sat: Parmesan Pasta Salad**
**I am unveiling my very favorite recipe here. Great for making ahead (Jennifer and Mark!) and a real winner for all of the raw vegetable loving kiddos (just hold the dressing for them).
Parmesan Pasta Salad
2 cups cubed cooked chicken
1/4 pound fettucini, cooked al dente
1/4 cup virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup small broccoli flowerets
1/2 cup sliced black olives
1/2 cup sliced carrots
1 cup frozen peas, thawed
1/4 cup slivered almonds
Toss chicken and fettucini with olive oil and cool. Add parmesan cheese and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.
To serve, add all of the veggies. Combine dressing ingredients, pour over salad and toss thoroughly.
Dressing:
1/4 cup red wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1.5 tablespoons Dijon mustard
juice of 1/4 lemon
1/4 cup virgin olive oil
1/4 cup water
Kathy, I've heard you have a good pasta recipe with lots of veggies (that you use the food processor for?)
Hope you all have a good week!
Love,
Ann Marie
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