Monday, January 17, 2011

Grocery Bag

T and I start out this week with a rare treat--a day off together for MLK Day!   A three day weekend together as a family is more rare than a leap year with T in residency.  You can bet we will make the most of it as a family today!  Here is our meal plan for the week, as we are back to the real world tomorrow:

Day One
Veggie Fried Rice from Southern Living Magazine
with Naan 
This fried rice recipe is light, full of veggies and one of our favorites.  Naan is an Indian flat bread found at specialty stores and grocery stores.  While we have been known to attempt making our own naan, worknight dinners call for store-bought at our house.

Photo and recipe at

Day Two
Pesto Chicken Mozzarella Pizza
with pears and mixed green salad
We LOVE our homemade pesto (which I store in the freezer), and homemade pizza dough, but store bought works too.  Slice up ball mozzarella for a special, fresh-tasting treat.  I make the pizza dough in the morning and cook/chop the chicken ahead of time. That way we are half an hour from dinner when I get home!

Day Three
Black Bean Burrito Bake from Cooking Light
with steamed corn and apple slices
I add the zest and juice of one 1/2 lime to the burrito mixture.  
We often double this recipe for our crew of 4.
Photo and Recipe from

Day Four
Slow cooker spicy shredded beef 
with corn bread and steamed broccoli
A 2-3 lb. roast with 2-3 cups salsa goes into the slow cooker in the morning.  After 8-10 hours on Low, I have a delish beef roast ready to be shredded.  It will be Jiffy corn bread for us this week ;)

Day Five
Thick Three Bean Soup
with cheddar biscuits and orange slices

Thick Three Bean Soup
by Happily Ever Johnson

½ cup dried lentils
½ cup dried split peas
28oz chicken broth
2 cups water
2 cups potato
2 cups frozen corn
1 cup edemame or lima beans
2 cups chopped onion
½ cup tomato sauce
½ tsp smoked sweet paprika
1 tsp salt
¾ tsp pepper
Juice from half a lime

1. Combine the first 9 ingredients in a large heavy-bottomed pot. Bring ingredients to a boil.
2. Simmer for 30-40 minutes or until lentils, peas and potatoes are tender.
3. Then add paprika, salt and pepper.
4. Simmer for 15 more minutes.
5. Transfer ½ of soup to a blender and puree.
6. Return to pot and stir in the lime juice.

Serve with sour cream and  lime wedges.

Blessings on your kitchen this week!

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