I'm sprucing up our menu with a few recipes from the stack of library magazines I lugged home - with the kids' 50 some books..
Sat Pork Scaloppini (Cooks Country), lemon & parsley orzo, sauted carrots and turnips with maple syrup (YUM! - Recipe below), salad,
Sun homemade pizzas for lunch (normal and one gluten/vegan blah pizza), pasta puttanesca with meatballs, salad, roast asparagus and mushrooms, Hawaiian bread, salad, and artichoke
Mon Thai chicken and broccoli, rice, fruit salad
Tues White bean and kielbasa stew (Real Simple), mashed potatoes, apricot, plum & raisin bread, salad
Wed Grilled coconut yogurt marinated chicken, Jicama with radish and pickled shallot salad with feta, mixed vegetable quinoa
Thurs pulled pork, grilled veggies and salad
Fri grilled chicken sausage, sweet potato baked fries, fruit salad
Sat taco night with fruit jello
Sun breakfast for dinner?
Mon leftovers
Sauted carrots and turnips with maple syrup:
- 1 lb. turnips, peeled and cut into wedges 1/2" thick
- 1 lb carrots, peeled and cut in ~3" pieces.
- 1/2 cup chicken broth
- 1 tsp. finely chopped fresh thyme
- 3 Tbs. maple syrup
- 1 tsp. fresh lemon juice
- In a large sauté pan over medium-high heat, heat olive oil.
- Add half the turnips and carrots to pan, avoid over-crowding. Cook, without stirring, until vegetables are browned on one side, 3 to 4 minutes. Transfer to plate, continue with rest.
- Return all carrots and turnips to the pan. Stir in broth, thyme and 2 Tbs. of the maple syrup, and season with salt and pepper. Cover and cook until the vegetables are just tender, 7 to 8 minutes. Uncover and continue to cook, stirring occasionally, until most of the liquid has evaporated and the vegetables are glazed, about 2 minutes. Remove from the heat. Stir in the lemon juice and the remaining 1 Tbs. maple syrup.
