People become really quite remarkable when they start thinking that they can do things. When they believe in themselves they have the first secret of success. ~ Norman Vincent Peale

Sunday, October 10, 2010

My Week 2 Menu

I didn't do it as well as week 1, but I still managed to get it done, which says something.  It's time consuming right now, but I know it will get easier as I go along. Zucchini was on sale this week.  I didn't include my grocery list because it was more work.  It's been a crazy week!

Here goes:

Week 2 menu
Breakfast and Dinner

Monday – breakfast quesadillas
Monday: Farmer's Market Vegetarian Quesadillas/ Vegetarian Tortilla Soup
Tuesday – yogurt and fruit
Tuesday: Crepes with eggs and fruit (maple syrup) / scrambled eggs
Wednesday – breakfast muffins
Wednesday: Bow-tie Pasta with Veggies
Thursday - pumpkin chocolate chip muffins
Thursday: Zucchini Parmesan / garlic green beans
Friday – fruit smoothie
Friday: French toast with eggs


Breakfast Quesadillas

1 cup shredded Mexican cheese blend (2 oz.)
4 whole wheat OR flour tortillas (7-inch)
vegetarian bacon
6 EGGS, beaten

Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2 veggie bacon slices. Coat a large nonstick skillet with cooking spray. Heat over medium heat until hot. Pour in eggs and scramble. Spoon eggs on top of veggie bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently. Coat skillet with oil and heat over medium-low heat until hot. Toast quesadillas just until cheese is melted, about 1 to 2 minutes per side. CUT into wedges; serve with salsa.

Vegetarian Quesadillas


1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese


In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Vegetarian Tortilla Soup


2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
2 t ground cumin
2 (28 ounce) can crushed tomatoes
4 (14 ounce) cans vegetable broth
1 can black beans drained/rinsed
salt and pepper to taste
1 small package frozen whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced


Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and beans. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado. (add some lime juice)


Fruit Crepes


4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
(T vanilla)
(fruit, cottage cheese)


In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Scrambled Eggs: 4
scramble eggs


Breakfast Muffin Mix

1 1/2 cups all purpose unbleached flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup quick cooking rolled oats
1/2 cup brown sugar
3 Tbsp finely snipped chopped candied lemon peel
1/2 cup snipped dried cherries, strawberries, apples, or apricots 1/3 cup chopped walnuts or pecans

Mix all dry ingredients and store


Beat 1/4 cup melted butter, 1 cup milk (or vanilla yogurt) and 1 egg together in a mixing bowl until combined. Stir in contents of jar. Spoon into 12 greased muffin cups and bake at 400F for 20-25 minutes or until done. Cool for 5 minutes before removing from pan. Transfer to a wire rack and cool slightly; serve warm.

Bow Tie Pasta With Veggies


1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 red onion, chopped
4 cloves garlic, minced
2 zucchini, chopped
2 yellow squash, chopped
1/2 cup sliced fresh mushrooms
1/2 red bell pepper, cut into strips
5 roma (plum) tomatoes, chopped
1/4 cup fresh basil leaves
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 cup finely grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan and remaining chopped tomatoes.


Pumpkin Chocolate chip muffins


1 ¼ cup brown sugar
1/4 cup and 2 tablespoons vegetable oil
3 eggs
1 1/2 cup canned pumpkin
1/4 cup and 2 tablespoons water
2-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
1/3 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Zucchini Parmesan


2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese


Preheat oven to 325 degrees F (165 degrees C).
In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Garlic Green Beans


1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled and sliced
2 (14.5 ounce) cans green beans, drained
salt and pepper to taste
1/4 cup grated Parmesan cheese


In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

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