Monday, February 20, 2012

Grocery Bag

It is a rare, snowy day here in Winston-Salem, Ash Wednesday is a few days away and Lent starts this week.  Good thing we have a meal plan!  Here are my dinner ideas for our week.

Day One
Honey ginger chicken bites from Cooking Light Magazine
over basmati rice with broccoli slaw salad
These bites are delicious.  If you are short on time, as I often am, mix up the marinade as you cook the chicken in a skillet or wok, then add the marinade for a quick asian saute and serve over rice.

Photo and recipe from

Day Two
with pineapple slices and spinach salad
Cauliflower is in season!  It's the perfect time to make this dish.

Photo and recipe from

Day Three
Lima bean corn chowder with apple and parmesan by Happily Ever Johnson
with chopped corn tortillas and apple slices
This pureed soup is sweet & savory.  We like it best with the toppings.  My kids like to sprinkle the parmesan, minced apple and diced tortilla onto their own soup.  Plus they are more likely to eat their soup after they have "made it" the way they like it! 

Lima bean corn chowder with apple and parmesan
by Happily Ever Johnson

2 Tbs olive oil
1 cup onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
2 cups water
1 small potato, diced
2 tsp fresh rosemary, chopped
1 1/2 cups frozen lima beans
1 red bell pepper, diced
2 cups sweet corn kernels (drained if using canned)
1-2 tsp salt
1/4 tsp black pepper
1/4 cup half-and-half
1 Tbs corn starch

1 apple, chopped fine
fresh grated parmesan cheese
3 corn tortillas, chopped

1.  In a large stockpot or dutch oven, heat oil over medium heat.  Add the onion and garlic and cook 5 minutes or until tender and beginning to brown at the edges, stirring frequently.  Add the broth, water and rosemary.  Bring the mixture to a boil and then reduce heat, add the potato and simmer for 10 minutes, covered.
2.  Add the lima beans, corn, red bell pepper, salt and pepper.  Simmer for 5-10 minutes more or until potato and veggies are tender.  Taste and season with salt and pepper as desired.
3.  Carefully ladle the soup solids into a blender or food processor along with 1-2 cups of broth.  Puree until smooth, taking care when blending the hot liquid.  Return the puree to the pot and stir well. 
4.  Mix the half-and-half and cornstarch together until smooth.  Add the cornstarch mixture to the hot soup and stir to combine.  Simmer 1-2 minutes more until slightly thickened.  
5.  Serve soup sprinkled with parmesan, chopped apple and tortilla.

Day Four
with dried cranberry, orange and spinach salad
The rich and creamy sauce makes this a great choice for a cold night or a make-ahead freezer dish.

Photo and recipe from

Day Five
Spaghetti with veggies and peanut sauce from Everyday Food Magazine
with orange slices
This is quick and tasty for a weeknight dinner.  
I separate out the ingredients for my kids on their plates, but they love the sauce.
Photo and recipe from

Blessings on your kitchen this week!

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