So, since it is the time of resolutions....I have one. Last year my resolution was to take a nap every day. I almost made it. Except when my kids refused to nap. Or when we were on vacation. But man, when I did do it, IT FELT GOOD...... honestly, the best resolution I ever made.
So we come to this year. What is my resolution? I hope it helps you guys out, or at least makes you laugh a bit.
My resolution this year is to give all of my blogging pals a gift. Nope, not one you can actually register for and win ( my blog is not that fabulous, yet). My gift is a menu. Each week I will give you my weekly menu......yeah.....you won a prize......balloons, confetti, please....
I'm doing this because every time someone comes over they want to see what is on "Korisa's menu." Because I make one. Each week. I'm crazy like that.
Don't get too excited. Sometimes the menu will say "sandwiches" or many times, "leftovers". But hopefully my weekly plans will help you to save some time with your planning. And I'm a big fan of quick and easy meals that require no recipe of any sort *just open the bag & cook kind of stuff*
And I also promise to share recipes with you that are divine.
And I also promise to give you recipes if you request them that are on the list (yep, this IS a shameless way to get you to leave comments.)
So here it goes...this week's menu (sorry that the days are so crazy, I will get better with practice):
* Friday--Seasoned Pork Chops with Cheddar Grits
* Saturday--Cheeseburgers, Potato Salad, Baked Beans
* Sunday--Seafood Lasagna * see recipe below*
* Monday--3 Cheese Chicken Pasta
* Tuesday--Turkey Burritos, Spanish Rice
* Wednesday---Spaghetti with Meat-Marinara Sauce
* Thursday---Tomato Alphabet Soup *srb*, Grilled Cheese
So here are two of my favorites......they both come from Cooking Light Annual Recipes 2004. The Seafood Lasagna takes a while to make but is so worth it if you have the time!
2 tsp Olive Oil
5 cups finely chopped mushrooms
1 1/2 cup chopped onion
2 TBS fresh thyme
2 minced garlic cloves
1/4 cup dry white wine
2 cans lump crab meat
1 pound uncooked large shrimp
2 cups water
1 1/2 tsp celery salt
1 tsp fennel seeds
6 ounces feta cheese
1 cup reduced fat cottage cheese
1/4 cup finely chopped fresh basil
1 TBS fresh lemon juice
1 garlic clove, minced
1/4 cup all purpose flour
1 cup milk
1/4 cup grated fresh Parmesan cheese
1 package precooked lasagna noodles
2 cups shredded mozzarella cheese
1/4 cup chopped fresh flat leaf parsley
1. Preheat oven to 375 degrees.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat, stir in crab meat. Set aside.
3. Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise, cover and refrigerate. Combine reserved shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.
4. Combine feta cheese, cottage cheese, basil, juice, and 1 garlic clove. Set aside.
5. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small saucepan, gradually add milk, stirring with a whisk. Stir in shrimp stock, bring to a boil. Reduce heat, simmer until thick. Remove from heat and stir in Parmesan cheese.
6. Spread 1/2 cup sauce in bottom of a 13 x 9 baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with 1/3 feta cheese mixture, 1/3 crab mixture, 1/3 shrimp, 2/3 cup sauce and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375 degrees for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley and serve. Yield: 8 servings
Tomato Alphabet Soup
2 TBS butter
1 cup chopped onion
1 cup chopped carrot
1/3 cup chopped celery
1 1/2 cups vegetable broth
1 tsp dried basil
1/4 tsp black pepper
1 (28-ounce) can diced tomatoes, undrained
2 cups cooked alphabet pasta, divided
1 cup 2 % milk
1. Melt butter in a saucepan over medium-high heat. Add onion, carrot, and celery; saute 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.
2. Place half of tomato mixture in a blender and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed soup to pan, stir in 1 1/2 cups pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently and taking care to not let boil.