If you are a loyal follower of my blog you will know that last week was a little hectic for us. Presley qualified to represent Southside Middle School at the Arkansas Jr. Beta Convention in Hot Springs this past Thursday and Friday. She competed in the Special Talent and Speech categories. It was a very stressful first day because her two events overlapped one another and she had little time to mentally calm herself in between. Once the convention ended Friday around noon we had to race back home to prepare for her birthday party on Saturday. Her Mardi Gras birthday celebration was a huge success and I will share highlights of it as well as her Jr. Beta convention later this week. Enough about us, here’s your menu for the week.
Monday: Seafood linguine with Italian bread and salad. Fortunately my wonderful mother in law who came into town to help with Presley’s convention and party is still here through Monday and has graciously offered to take Monday’s meal off my hands. My girls love her seafood linguine, which includes clams and shrimp in a garlic butter sauce. The bread is perfect for dipping in extra sauce.
Tuesday: Beef fajitas with yellow rice and black beans on the side. I always add strips of zucchini, yellow squash, or Portobello mushrooms to my peppers and onions when I make fajitas. The kids never notice and I feel better about adding the extra vegetables. Top with some Mexican “crumbling” cheese and pico de gallo (or salsa) and dinner is done.
Wednesday: Oven-baked chicken leg quarters, quinoa, broccoli, and cucumber salad. I season the chicken with my homemade blend of chicken seasoning then bake at 350 degrees until finished. Quinoa tastes best when cooked in chicken broth rather than water and you can even sauté some onions and other veggies in the pan before adding the broth and quinoa for added flavor. I make my cucumber salad with seasoned rice wine vinegar, salt, and pepper; let it marinate a few hours for the best flavor.
Thursday: Pork stir-fry over rice. I’m going to sauté up some strips of pork tenderloin with onion, sliced broccoli stems from yesterday, water chestnuts, mushrooms, red peppers, bamboo shoots, and some pineapple. I’ll make a sauce out of soy sauce, pineapple juice, and chicken broth. And serve it all over a bed of white rice.
Friday: Steak, stuffed tomatoes, asparagus, and salad. This is one of our favorites, mostly because when it’s done right, its better than anything you can get a restaurant. The girls aren’t big fans of tomatoes, but they love them this way, made in a style similar to stuffed mushrooms.