Wednesday, March 21, 2007


Below you will find a few of the things we are eating this week. Sorry, I don't have my mom's tomato soup one with me. I'll have to put it on, since it is so yummy!

Mustard Baked Salmon - (just like it says, salmon baked with a coat of mustard. Yum!)
Jaime's Salad
Greens (I usually use a spring mix or romaine)
Chopped Onion and Tomato
Sunflower Nuts
Feta Cheese
Dressing: 2 tsp olive oil, 2 tsp red wine vinegar, 2 tsp lemon juice

Oven-Roasted Vegetables (So Good)
· 1 med zucchini, cut into bite-size pieces
· 1 med red bell pepper, cut into bite-size pieces
· 1 med yellow bell pepper, cut into bite-size pieces
· 1 lb fresh asparagus, cut into bite-size pieces
· 1 red onion, chopped
· 3 Tbsp extra virgin olive oil
· 1 tsp salt
· ½ tsp black pepper
Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

- We had this with a steak and celery with either cheese or natural peanut butter (has no sugar, only roasted peanuts)

This is what we are having tonight, so I can't say how good it is . . . yet:

1/3 cup chicken broth
2 tablespoons olive oil
3 tablespoons basalmic vinegar
1/2 cup chopped onions
1 teaspoon finely minced garlic
dried rosemary
crumbled plum tomatoes
drained 3 whole chicken breasts
1/4 teaspoon salt cut in half Freshly ground black pepper

1. Combine chicken broth, vinegar and rosemary; pour over chicken, cover, and refrigerate overnight. 2. Remove chicken and pat dry, reserving marinade. Heat oil in a heavy frying pan and brown chicken in two batches. 3. Remove checken from the pan; add onions and garlic. Saute over medium heat for 5 minutes, until onions are softened. 4. Add marinade to pan and bring to a simmer. Add chicken, baste with some of marinade, cover and simmer 25 minutes. 5. Remove chicken and keep warm. Add tomatoes, salt and pepper; simmer about 5 minutes, or until thickened. 6. Pour sauce over chicken.

Thursday night's meal:
Chicken Chili Stew
3 whole cubed skinless boneless chicken breast halves
1 chopped onion
1 chopped green bell pepper
2 cloves minced garlic
2 tablespoons oil
2 15 oz. can canned stewed tomatoes
1 15 oz. can canned pinto beans
3/4 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt

Saute chicken, onion, green pepper, and garlic in biggest pot til chicken iswhite. Add everything else; simmer 20 minutes.

Fresh Mozzarella Salad
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Instructions:Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.

More recipes next week!


Arielle @ Hope Church said...

Susan sent this to me. Looks yummy! I love balsamic vinegar and my hubby likes mozarella salad. I hope to try this soon.
Congrats on moving in!!!!
Arielle at Hope Church.

Jodi said...

Your house pictures look great!... those colors are fabulous.. how are you liking them???

sorry to hear about Andrew's grandpa...i'm praying for you both

Anonymous said...

Your menus sound scrumptuous! Can I come live with you?

Love, Mom

Jaime said...

Thanks, Arielle, for your comment. We'll have to meet in person sometime, since I've heard so much about you from Susan!

Jodi, We LOVE LOVE LOVE the colors! You guys helped us tie everything together but not make the colors boring! Now, if I can just decide what to do upstairs!

Mom, we'd love for you to live with us! :) That way you can doggy sit Dewey all day! :) The chicken chili was so good too.