We’re still drowning in green beans and eggplant from our garden so we’ll have to make some dinners including those. We still have music lessons and choir on Monday and Thursday afternoons and Dave has a soccer coaches’ meeting Tuesday, so we’ll probably need quick meals on those days.
Monday: Ahi tuna steaks, (see Menu Monday 11/28/16 for instructions) sushi rice (I don’t know if I’ll make it into rice balls or not, we’ll see if I have time), and Oriental style green beans. The girls love tuna prepared this way and I usually serve it with snow peas or sugar snap peas, but since we’re drowning in green beans, I’ll steam them til tender and toss them with a little sesame oil, salt, pepper,and toasted sesame seeds.
Tuesday: Guacamole Chicken Quesadillas with sour cream and salsa for dipping. I have one of those “store-bought” containers of guacamole in the refrigerator that needs to be used up. So I’ll mix it with a 14 oz. can of condensed cream of chicken soup and a 13 oz. can of chicken (you could also use leftover grilled or rotisserie chicken, but I don’t have any). I’ll have to adjust the amount guacamole/soup mixture to the amount of chicken, so I may have to freeze some of the “sauce for later use. I may add a can of chopped green chilies if I think it needs spice (it’s mild guacamole).Simply spray a non-stick skillet with cooking spray, spread 1 flour tortilla with chicken mixture and place in pan, sprinkle with shredded cheese, and top with second tortilla. When bottom tortilla is nicely browned, spray top tortilla with cooking spray and flip the whole thing over. Cook til bottom tortilla is brown and cheese has melted. Cut into 4-6 wedges with a pizza cutter and serve with salsa and sour cream for dipping . I’ll let you know how it turns out.
Wednesday: Grilled Pork loin with Dave’s green beans and potatoes (heavy on the green beans). I have some Turkish seasoning from Penzey’s that I think would be great on this. We’ll just season it up and grill it. As of 2012, the new USDA recommended internal temperature for whole cuts of pork is 145 degrees (with a 3 minute rest period after cooking). We like ours a little “well-done” so we usually cook it to 150-155 degrees and then let it rest. See post here Menu Monday 8/7/17 for Dave’s green beans and potatoes recipe.
Thursday: Eggplant Caponata: eggplant, tomatoes, onion, bell pepper, and celery with green olives and capers. I found this recipe on Pinterest while searching for eggplant recipes (again!). Special thanks to livingrichwithcoupons.com for this delicious sounding recipe! I’m going to serve mine over pasta. It’ll make a hearty meatless dinner. I have some French baguettes in the freezer so I’m going to bake one and slice it into chunks and serve it with a homemade garlic & butter spread. Roast a head of garlic, then squeeze it out and mix with a stick of softened salted butter.
Friday: Cuban sandwiches with leftover pork. See Menu Monday 5/22/17 for recipe. Everyone has been begging for these to be on the menu again since the last time we had them. It will make an easy supper before our high school’s opening home football game.