MONDAY WEEKNIGHT MENUS - MAKING COOKING AT HOME EASY

MAKING COOKING AT HOME EASIER

(Written by Sheila Gail Landgraf) 

MONDAY WEEKNIGHT MENUS – NO. TWO

It is almost Christmas and life is taking on a whole new dimension in the realm of things to do! 

Cooking can become just a hassle if you are not careful; there are so many other things to be taking up your time and filling up your “to-do” list. 

I’ve found a perfectly simple solution this year!  I’ve broken my “out of the ordinary” chores during the Christmas Season down into baby-steps that fit into the twelve days of Christmas.  That makes getting all of those things you have to do to get ready so much easier and actually a lot more fun. 

Because you are primarily focusing on one thing and one day at a time, this can be a real stress reliever.  For instance I have twelve rooms in my house to clean thoroughly and prepare for Christmas.  I just picked a room a day for the next twelve days starting with the hardest and working my way down to the simplest.  I’ll only do one a day.  That won’t take long! 

Also, to get a jump on things I’m actually starting 14 days before Christmas instead of twelve, because by the time Christmas Eve and Christmas Day arrive – I want to be completely chore free and have lots of time to enjoy the holidays.  So go on and make your list for the next 14 days and include all the hardest parts of getting ready for the big day one at a time under each day for the next twelve days.  You will feel the joy returning and the stress dissolving into thin air! 

To help even more, here is yet another easy, all planned menu idea for one of your week day meals leading up to Christmas.  No menu planning and no recipe chasing!  Just gather the items shown in the ingredients sections and prepare.  I’ve done the planning for you.  Merry Christmas!  (Don’t forget to print this page and include it in your binder that will turn into an easy meal planner for every day of your next year later.)

These recipes are designed to make week-night meal choices and planning easier and more delicious. I call these "use everyday" recipes. They will feed a family of four, so adjust your ingredients and measurements accordingly. Most of the recipes (except the desserts) are chosen with health and nutrition in mind.  If you are trying to watch your weight - leave off the deserts and the bread and cut the cheese portions in half!  Otherwise, enjoy making these pre-planned, nutritious and healthy menus for Winter:

TODAY’S MENU: Crunchy Pea Salad, Good French Bread, Tortellini Spinach Casserole, Balsamic Tomatoes and Asparagus, Strawberry Pie

GOOD FRENCH BREAD

 Ingredients:

12 slices French bread

¼ cup olive oil

3 Tablespoons minced parsley

 Directions:

Use a serrated knife to slice the French bread and place on a shiny cookie sheet.  Brush both sides of the bread slices with olive oil.  Sprinkle parsley on top.  Toast each side under the broiler for 2 to 3 minutes, or until golden. Watch carefully so they don’t burn.

CRUNCHY PEA SALAD

Ingredients:

½ cup sour cream

¾ cup green onions (chopped)

1 cup thinly chopped cauliflower

¾ cup Hidden Valley Original Ranch Dressing (dry)

1 cup pecans (chopped)

1 cup celery (chopped)

1 bag of fresh frozen English peas

2 teaspoons Dijon Mustard

1 pkg. Bacon Bits

 Directions:

In a small bowl add the dressing, sour cream and Dijon mustard and stir until well blended then set aside.  Thaw peas enough to mix - make sure any extra liquid is drained (use canned peas if you don't have fresh frozen).  Combine peas, celery, cauliflower, pecans and onions in a large bowl.  Toss the dressing together with the salad and chill covered for at least one hour. Top with the bacon bits and serve.

TORTELLINI SPINACH CASSEROLE

Ingredients:

2 packages (10 ounces) frozen cheese tortellini

1 pound sliced fresh mushrooms

1 teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon pepper

½ cup butter, divided

1 can (12 ounces) evaporated milk

1-8 ounce bag cubed cheese (your favorite flavor)

3 packages (10 ounces) frozen chopped spinach (thawed and squeezed dry)

2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Cook tortellini as instructed on package.  Saute mushrooms, garlic powder and onion powder and pepper with ¼ cup of butter in a large skillet until mushrooms are tender.  Remove from skillet and keep warm.  Using the same skillet again combine milk and remaining butter.  Bring to a gentle boil.  Stir in cubed cheese.  Cook and stir until smooth.  Drain tortellini.  Place in a large bowl.  Stir in the mushroom mixture and the spinach.  Add cheese sauce and toss to coat.  Transfer to a greased 13 inch x 9 inch baking dish.  Sprinkle with mozzarella cheese.  Cover and bake at 350 degrees until heated through and cheese is melted.

BALSAMIC TOMATOES AND ASPARAGUS

Ingredients:

1 pound asparagus, trimmed

2 teaspoons extra-virgin olive oil

1-1/2 cups halved grape tomatoes

1/2 teaspoon minced fresh garlic

2 tablespoons balsamic vinegar

1/4 teaspoon salt

3 tablespoons crumbled goat cheese

1/2 teaspoon black pepper

Directions:

1. Cook asparagus in boiling water for two minutes or until crisp-tender. Drain.

2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook for minutes. Stir in balsamic vinegar and cook for three more minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with crumbled goat cheese and pepper.

STRAWBERRY PIE

Ingredients:

1 quart whole strawberries

½ cup confectioner’s sugar

1 cup water

1 cup sugar

Dash of salt

3 tablespoons cornstarch

3 tablespoons strawberry Jello

Pillsbury Prepared Pie Shell

Cool Whip Topping.

 Directions:

Wash and trim stems from 1 quart of fresh strawberries. Add ½ cup confectioner’s sugar. Set aside.  Put 1 cup of water, 1 cup of sugar, dash of salt and 3 tablespoons of cornstarch in a saucepan and boil until thick and clear.  Add 3 tablespoons Strawberry gelatin. Stir well and set aside to cool.  Place whole strawberries into the baked and prepared pie shell. Pour the cooled filling over the strawberries and chill.  Top with a dollop of Cool Whip before serving.

Enjoy your days leading up the Christmas!