So the menu this week needs to include dishes that will easily double and freeze.
Monday: Stuffed Shells, Caesar Salad and Garlic breadsticks
Tuesday: Seafood Salad
- 1 pound shrimp, shelled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons lime juice
Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.
Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.
Shrimp Salad Dip/Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon chopped tarragon leaves
- 2 teaspoons chopped mint leaves
- 3 tablespoons chopped parsley
- pinch salt
Combine all ingredients and blend.
Wednesday: Ham and Mushroom Frittata
Thursday: BLT's with Avocado, chips and fruit
Friday: Out with family to celebrate daughter's home purchase
Saturday: Super Steak Nachos with lettuce, tomatoes, cheese, black beans, corn, avocodo, salsa and sour cream
Sunday: Roasted Chicken with extra for burritos to freeze, Rosemary New Potatoes and Creamed Spinach
- 3 tbsp. butter
- 4 tbsp. flour
- 1 1/4 tsp. salt
- 1 c. whole milk
- 1/2 c. sour cream - can be low-fat
- 2 tbsp. butter
- 2 tbsp. onion, minced
- 1/4 c. water
- 20 oz. frozen spinach, chopped
- 1/4 c. Parmesan cheese
Remove from heat and set aside.
Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.
When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.