SHEs Organized

dinners made for d families (plates all made up)
1. mustard and panko crusted chicken (me minimal on the meat) ingredients done ahead
rice plain
tomato slices baked with pesto and parmesan really good i thought (we had tonight)
2. bought a small pork roast roast(made at store.. easy peasy), applesauce with plum cooked in a bit of apple cider, potatoes anna, corn
3. ham/swiss on pretzel bread with sauteed onion/dijon/poppy seed, carrot sticks, strawberries (found some beautiful ones)
4. ginger beef & rice from last night, mandarin oranges, other fruit

COOKING FOR OTHERS AHEAD IS GREAT BECAUSE I HAVE SOME THINGS DONE AHEAD FOR MY FAMILY AND WE CAN EAT WHAT WE LIKE TO EAT BASED ON OUR DIETS. sometimes it's really hard but I know I am helping so that's a good thing.

for my family:
I made extra ham/swiss sandwiches for Wednesday, need to make a simple vegetable soup.
vegetable terrine salad made with zucchini Yellow and green layered with roasted red pepper, pesto, goat cheese to serve on salad with balsamic vinegar

still need to make asparagus, pancetta and brussel sprouts, this week

dessert: pears as I need to use them up

2/11/14
ham, swiss on pretzel roll (topped with chopped onion sauteed in some butter, dijon and poppy seed)-made last night and put in foil- toss in oven

I made a veggie terrine for tonight: made last night. easy layered grilled slices of green and yellow zucchini, red roasted peppers (jarred) layered with pesto and herb goat cheese cover over with zucchini put in small loaf (plastic wrap) and weighted slightly - tonight un-mold - slice and put on each slice on arugula and top with balsamic vinaigrette (already made) - very good.

tomato soup with basil oil (1 cup) by Jacques Pepin (simple, easy and delicious especially with the basil oil)

2/12/14

tonight: scrambled eggs with herbs - chives/parsley

cheddar cheese buttermilk biscuits bc I have buttermilk left over. (good - she says it takes longer to prepare than it did - all done in the mixer except the rolling out. ) by ina garten http://www.foodnetwork.com/recipes/ina- ... ecipe.html

salad

we had 5 bosc pears that I needed to use... 3 really soft went to applesauce and 2 firmer ones to red wine poached pears

-2 pears poached in red wine (can go up to 4 with this amount)
- put whole pears but seeds removed from bottom and peeled with stem on into 1-1/2 cups red wine mixed with 1/4 sugar and rind of 1 lemon without white pit... I scrap it off with spoon as much as I can
- put Pears in wine on their sides in pot- and place on low and cover
- turn every few minutes to cover the pears with wine and I splash some wine on with a spoon. do this until cooked - if a knife can pierce it--
-take pears and place on plates (I usually trim the bottom a bit so the pears sit flat on the plate... turn heat on med and let the wine reduce (if you need it to go down faster you can put the heat to med high). when its reduced - liquid syrupy.
then I drip the wine syrup over the pears..
. you can serve it with a bit of whip cream (I can't use that) and some mint or with pound cake or angle food cake cut up.
- we just had it plain with a little mint.

we have company coming tonight... can some one clean my whole house!!!

As this person is a fish lover and I don't want to go to the store:

seviche scallops (had in freezer) with avocado salsa (all done ahead except for avocado)
took mahi mahi out of freezer - blackened tonight (bought blackened rub)
I might make stuffed Pepper segments (I have things opened that need to be used) (only thing I have to buy yay!)
green beans I have to use with shallots

Yesterday had the pizza flatbread things from subway but will forego the toasting part in they were over done to crunchy on the is edges other than that good. Had the spicy Italian food it was not spicy at all.

Using new crock pot to cook chili today.

because we have been gone I threw the diet out the window... shocking is that when you travel it's harder to find fruits and veggies. so I was on a meat diet and now feel like I gained 10 pounds..

so back to planning day of meals - usually a sunday venture.

what I have available in the fridge and on counter to plan meals:

brussel sprouts
green beans
shallots
apples
onions
parsley, mint, tarragon, basil, oregano, blueberries, raspberries, black berries, strawberries, mushrooms
salad, roma tomatoes, regular tomato, baby tomatoes, avocado, cucumber 1/2 english, oranges, pears reg., grapefruit, lemons, limes, artichokes - 3, arugula, bananas, potato, capers, red - yellow-orange peppers 1 each - peas in freezer, peaches in freezer, mangos in freezer, blueberries in freezer, in
chicken roaster in fridge, 4 individual chicken breasts,
parmesan, provolone, cheddar, brie,
provolone, cheddar, brie, ham black forest,

We had salad last nigtht for dinner.
Fish & salad tonight.

I love fish!!! Dnancy. sounds yummy

I found some artichokes yesterday that looked really nice

so tonight: steamed artichokes with lemon and tarragon butter for others. (martha stewart)
pepper stuffed wedges (lidia)
chicken (fricassee normandy style) 262 jacques pepin
asparagus (rachel khoo)

I need to make corn zucchini dish by martha stewart to use up last weeks zucchini and corn (for tomorrow)

Meat pies, wraps or soup for dinner toniht maybe grilled burgers depening on wind and how h. Is feeling. This is the rest of the week menu.