This Week's Menu

Are you shocked? Well, with my mother-in-law coming I figured that if I planned a menu, she could help we make it happen. So here it is!

Sunday - Dinner is being brought in by our ward
Monday - Cheesy Baked Mexi-Rigatoni, zucchini
Tuesday - Creamy Black Bean Salsa Chicken (served as burrito filling or salad topping, your choice)
Wednesday - Shepherd's Pie, salad, rolls
Thursday - Amber's Turkey Enchiladas, rice and beans
Friday - Homemade Pizza (BBQ Chicken and Vegetarian versions)
Sautrday - Creamy Pasta Primavera, rolls

Some of these are "repeat favorites" and some are things that we didn't get to prior to the baby coming.

Our Easter Dinners

We had an "Easter Dinner" with my family on Friday night. Here's what is was:

Roast Lamb

Caitlin's Risotto with Mushrooms

Carrot Souffle (This tastes a lot like sweet potatoes.)

Salad

Then, on Sunday, we had true Easter dinner with my cousins. Here is the run-down of what we had:

Flank-Steak

Salad

Asparagus

Roasted New Potatoes

50/50 Lion House Dinner Rolls

Double-Coconut Cake

Pineapple (straight from Hawaii)

This Week's Menu

We have officially moved into my parents house until this baby comes. So I don't have a weekly menu to post, other than, hospital food - hopefully!

So, now I need your help. Please post your menus in the comments section, so that everyone can be inspired.

Just Another Easter Idea

Okay, so my amazing mom did this for us every year when I was growing up. Doesn't it make sense that the "Easter bunny" would leave your child a "carrot" too?

Just Stumbled Upon

Ok, I just came across this.  At first I didn't get it, must be the "pregnant brain".  Then, when I figured it out, I thought it would make a great addition to next year's St. Patty's feast!

(P.S. I read a study where they had done MRIs on pregnant women's brains.  And, they actually show a 20% shrinkage during pregnancy.  Shocking, I know, but the "pregnant brain" is real!  Just thought I would pass that along.)

Fish with "Jolley Rub"

Okay, perhaps you have heard of "Rub with Love" meat rubs. Well, this is a recipe that we got from a family in our ward during our summer internship, by way of my cousins.

"Jolley" Rub
2 tsp lemon pepper
1 tsp granulated garlic
1 tsp dried basil
1 Tbsp paprika
1 Tbsp kosher salt
2 Tbsp brown sugar

Put into a small container, mix to combine. Store airtight for a couple weeks.

For the Fish

We put aluminum foil into a baking dish and spray to coat the bottom. Place single-serving sized piece of fish in dish. Sprinkle with "Jolley" rub, and well - rub it in. Bake at 350 degrees for 15 minutes, or just until the "white milk" of the fish begins to come to the top. Or you can microwave 1-2 serving of fish (sans aluminum foil, covered with cling wrap) in 3 minute increments.

Thanks for the tips, Grandpa Leavitt!

Guest "Chef" Recipe: Classic Risotto

She's back! Caitlin is back with another wonderful recipe for a classic comfort food.

Classic Risotto
1 tablespoon margarine
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth,divided (up to ½ cup additional broth may be needed at end of recipe)½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper

In a nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil overmedium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirringfrequently, until onion is tender.
Stir in rice. Cook, stirring occasionally, until edges of kernels aretranslucent. Stir in ½ cup chickenbroth. Cook about 3 minutes, stirringconstantly, until broth is absorbed.
Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirringfrequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still“crunchy,” add more broth and continue to cook until rice is soft.
When rice is just tender andmixture is creamy, stir in cheese and pepper.

Caitlin says: "Definietly add mushrooms and you do not need to use as much parmesan cheese which will make it healthier. I like to add more onion."