Spaghetti Squash with Spinach, Feta, and White Beans

Just so you know this was amazing! I loved the spinach and beans. In fact, I would probably eat that as a side dish on it's own.You can find the full recipe here.

This Week's Dinner Menu

Sunday - Sole, Aspargus Risotto, salad, spaghetti squash
Monday - BBQ Chicken Braid, spinach salad, fruit
Tuesday - Tuxedo Salad (and chicken nuggets for the kids)
Wednesday - Cinco de Mayo Dinner
Thursday - Risotto with Pancetta and Peas
Friday - Homemade Pizza and Movie night
Sautrday - leftovers, or whatever we didn't get to.

This week we have snacks for Preschool, and the letter is Vv! I am thinking something vanilla, veggies with dips, and valentine cookies to top off the week.

Wontons

{Homemade Wontons with Dipping Sauce}
adapted from this recipe
1/4 head green cabbage
1 onions
1 large carrots
1/2 T ginger
3/4 t salt
1/2 t red pepper flakes
1/2 lb ground beef
1/4 t black pepper
1 tsp minced garlic
1 egg
1 pkg won ton wrappers
flour and water (1 part flour to 2 parts water)

Chop the veggies up super small. Mix the veggies, seasonings, and hamburger together. Add the egg and mix well. Mix the flour and water together to make a paste. Lay won ton wrappers out. Dip your finger in the paste and then coat the inside edges of the wrappers with it. Place about 1 T of meat mixture into the center of each wrapper. Fold the edges of each wrapper together, and press so the paste has a chance to seal. Repeat with all wrappers.

In an electric skillet heat 1 T olive oil. Fry the won tons over medium heat (covered) for about 5-6 minutes. Remove the lid, turn the won tons over and cook for another 5-6 minutes (uncovered).

{Dipping Sauce}
1/2 C jalapeno pepper jelly
1/4 C rice vinegar
2 Tbsp soy sauce

Heat the jelly in the microwave until it liquifies. And, the rice vinegar and soy sauce. Whisk to combine.

Lentil Soup

A while back, we met my husband for lunch at a foodcourt near his office. I had Lentil Soup. It was statisfying and delicious. I ran out and bought lentils to recreate the soup at home, but they have sat in my cupboard for a few months. Today, it was pouring rain. They kids and I were running to the car and getting soaked. As I sat in the car, wet while driving home, I decided that soup was what we needed for lunch.
{Lentil and Vegetable Soup}
adapted from this recipe
1 tablespoon olive oil
1 large onions, diced
1/2 teaspoon minced garlic
1 large carrots, diced
1 stalk celery, sliced
1 can tomato sauce
3/4 cup orange lentils
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup water

2 tablespoons pomengranite juice
1 bay leaf
3-1/2 cups chicken stock
parmesan cheese, for garnish

In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Reduce heat and cook for 35-40 minutes; or until the lentils are tender.
Sprinkle the soup with parmesan before serving.

Spaghetti Sauce with Extra Vegetables

I have been inspired by Jamie Oliver's Food Revolution and a couple cooking classes that I have taken to cook more from scratch. It really isn't that hard, and it provides a great opportunity to make it healthier.

Last night we had Spaghetti with Extra Vegetable Sauce.

{Spagehtti Sauce with Extra Vegetables}
1 Tbsp olive oil

1/2 lb ground meat, optional

1/2 red onion, finely chopped

1 carrot, peeled and shredded

1 zuchini, shredded

1/2 C cubed butternut squash

2 cans tomatoes, puree in can

1/8 tsp oregano, basil, pepper

1/2 tsp salt, more to tasteHeat olive oil in a medium saucepan. Add onions, carrots, and zucchini. Saute for about 5 minutes. If adding meat, cook with the vegetables. Warm butternut squash in the microwave, then puree. Puree tomatoes in the can with an immersion blender. Add squash, tomatoes and spices to the saucepan. Heat through, then simmer for about 10-15 minutes. Taste and adjust seasonings.

This Week's Dinner Menu

Sunday - Spaghetti with Meatsauce, Cheesy Garlic Bread, Spinach salad, broccoli, fruit
Monday - Taco Night
Tuesday - "Meal Swap" night
Wednesday - BBQ Chicken Braid, Tri Colore Salad, fruit
Thursday - Homemade Wontons
Friday - Pizza & Movie Night
Saturday - leftovers

Asian Beef Skewers

This is another recipe that was given to us by a friend. It is quick and easy. Plus, the kids love "meat on a stick" - who knew! {Asian Beef Skewers}
original recipe here
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons water, apple juice, or chicken broth (it is supposed to be sherry)
2 tablespoons soy sauce
1/2 teaspoon barbeque sauce
1 green onions, chopped
1 cloves garlic, minced
1/2 tablespoon minced fresh ginger root
3/4 pounds flank steak
skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

*Freezer Instructions: Prepare marinade and meat. Place together in a freezer bag. Remove as much air as possible and freeze. Thaw in the refrigerator all day, then proceed with skewers and grilling.