#1: Hawaiian Roll Sandwiches with Turkey and Muenster, Fruit of Choice

#2: Lemon Pepper Chicken, Braised Green Beans, Fruit of Choice

#3: Hamburgers, Sweet Potato Fries, Fruit of Choice

#4: Romaine Salad with Cucumbers, Tomatoes, Shredded Carrot, Turkey, and Cheese

#5: Breakfast for Dinner (Pancakes or Waffles, Eggs, Fruit of Choice)

#6: Leftovers

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Find more inspiring dinner menus at I’m An Organizing Junkie.

#1: Chile Cornmeal Crusted Catfish, Coleslaw (are there enough Cs in this meal?)

#2: Chicken Breast, Green Beans

#3: Spaghetti Squash with Tomatoes, Basil, Feta, and Kalamata Olives, Green Salad

#4: Omelets with Sundried Tomatoes, Spinach, Red Bell Pepper, and Parmesan

#5: Chinese Takeout!

1: One Pot Mac & Cheese, Green Salad

2: Tuna Melts, Chips

3: Taco Soup

4: Raspberry Dump Chicken, Green Beans

5: Garlic Butter Shrimp, Orzo Salad with Parsley and Grape Tomatoes

6: Pizza Pretzels with Marinara, Green Salad

7: Beef Enchiladas, Refried Beans, Chips & Guacamole

~~~~~~~~~~~~~~~~~~~

Find more fascinating menus at I’m an Organizing Junkie.

Sunday: Shake n Bake Chicken, Macaroni & Cheese, Steamed Broccoli

Monday: Hawaiian Rolls with Cracked Pepper Turkey, Panera’s Broccoli-Cheese Soup

Tuesday: Spaghetti with Meatsauce, Breadsticks

Wednesday: Baked Potatoes, Salad

Thursday: Taco Soup

Friday: Breakfast for Dinner (Biscuits, Scrambled Eggs, Grapes)

~~~~~~~~~~~~~~~

Find much more inspiring (:-p) menus this week at I’m an Organizing Junkie.

Print PDF

Easy Crusted Salmon (from KraftFoods.com) My notes in red!!

• 2 tablespoons Grey Poupon Country Dijon Mustard Oops! I accidentally used 2 teaspoons, and my mixture came out rather unspreadable.
• 8 RITZ Crackers, crushed
• 1/4 teaspoon dried thyme leaves
• 2 salmon fillets (1/2 lb.) I used skinless salmon, and it came out beautifully!

1. Heat oven to 400°F. Mix mustard, cracker crumbs, and thyme.
2. Place fish, skin side down, on foil-covered baking sheet; spread with mustard mixture.
3. Bake 10 min. or until fish flakes easily with fork. 10 minutes was not nearly enough time for my fillets. I used the rule to cook the fillets 15 minutes for every inch of thickness (mine were roughly 1″ thick) and this worked nicely.

Poor Man’s Nachos

• Bag of Tostito’s Mini Rounds
• 1-2 cans Fritos Bean Dip
• 1 bag Shredded Mexican Cheese

1. Spread chips out over microwave-safe plate.
2. With back of spoon, spread bean dip over each chip. Be liberal!!!
3. Sprinkle shredded cheese over chips–however much you want is fine!
4. Microwave 45-60 seconds, or until cheese is melted and chips are warmed through.

~~~~~~~~~~~~~~~

I never claimed to be healthy! And these definitely aren’t! Phil has apparently eaten these for years and introduced them to me when we got married. They’re great for a night when I get off late (which fortunately doesn’t happen often anymore), or if we’re just pooped after a long day.

Sunday: Cheeseburgers, Fries

Monday: Grilled Cheese, Chips

Tuesday: Taco Soup, Chips and Salsa

Wednesday: Shake N Bake Chicken, Green Beans

Thursday: Meatloaf, Mashed Potatoes

Friday: Easy Crusted Salmon, Steamed Broccoli, Wheat Roll

Printable Version of Parmesan Risotto for Two

Monday: Grilled Cheese, Chips, Grapes

Tuesday: French Bread Pizza (on sale this week!), Salad

Wednesday: Parmesan Risotto for Two, Salad

Thursday – Saturday: Who knows! All I know is we’ll be eating some goooooood Mexican food (and hopefully some BBQ too)!

~~~~~~~~~~~~~~~~~~~

See more menus over at I’m an Organizing Junkie.

Because of this, many people I know (ahem, Krista!) have been discouraged from trying risotto, including myself. I decided to bite the bullet, however, and I’m so glad I did! I certainly didn’t expect it to come out well the first time, but lo and behold, I had a wonderful creamy, parmesan-y risotto in my bowl when I was finished.

I didn’t follow a certain recipe, just gathered tons of information from various readings about risotto. So, another recipe all my own! In fact, this is the first time (ever!) that I have cooked off the top of my head, just going by what I know. A major triumph in the kitchen today.

Okay, okay, on with it!!!

Parmesan Risotto for Two

Ingredients:

• 1 32-ounce box chicken broth
• 1-2 tablespoons Extra Virgin olive oil
• 1/2 white onion, diced
• 1 clove garlic, minced
• 1 cup uncooked Arborio rice
• 1/3 cup water
• 2 tablespoons butter
• 1/2 cup grated parmesan cheese
• Salt & pepper
• Parsley (fresh or dried)

Directions:

1. Warm the chicken broth in a 2-3 quart saucepan over medium heat. In a medium sized sauté pan, heat the olive oil on medium. Sauté onion and garlic until onion is nearly translucent, 4-5 minutes.
2. Add the rice and stir to coat. Toast the rice for 2-3 minutes until you can hear the grains clicking against each other. The rice should not be browned. Pour in the water while stirring, and let the rice absorb all liquid.
3. Turn the heat under the rice mixture to medium-high. Ladle the broth into the rice until the rice is covered. Stir frequently (but not constantly) until the rice has absorbed the moisture.
4. When the rice does not immediately come back together as you stir, add more broth to cover. Again, stir until the rice has absorbed the liquid. The rice should start to look creamy around this time.
5. Add more broth as needed, tasting as you go to determine whether the rice is cooked through. The rice should be al dente–firm but not crunchy. This process should take 15-20 minutes from the time you add the water.
6. Take the sauté pan off the heat, and add the two tablespoons of butter, stirring to incorporate. Add the parmesan, once again stirring until thoroughly mixed. Add salt & pepper, if needed.
7. Garnish with parsley.