What's for Dinner?

Last week, I came across a meal planning site.  I know there are lots out there, but something drew me to this one. I saw an ad on a blog I follow - she has great content, so I checked it out.

Well, let me just say - check into this if you are trying to save time or money or just want to try new recipes.  I have just fnished my trial and I am going to do it.  (First I have to pay uncle sam...isn't that lovely!)  Some times it stinks being a grown up...am I? ....Anyway...

I don't want to share the whole experience because I want to respect her business but I do want to share what we had for dinner tonight.

My little ranch dip cup leaves more to be desired, but this meal doesn't.  We all loved it and will have this again. 

Let me encourage you to sign up for the trial and see how this plan works for you.  Happy dining - we have all of our dinners ready for this week.  Thank you,  Michelle for your hard work to help us moms out here trying to do it all.

Cheers!

Asian Slaw Recipe that I modified

I could not find a recipe to match how I made this, so thought I'd share the recipe.  It was really good and "Super Easy".

I found this in the 2000 Fall/Winter Season's Best Recipe Collection from Pampered Chef, but when I read that you had to "cook"  the noodles - I had to change it to fit the "super easy" category.


1 pkg chicken flavor ramen noodles
1 pkg cabbage slaw mix (16 oz)
2 firm red apples ( we like Pink Lady apples) - diced with skin on
4 green onions with tops thinly sliced
match stick carrots about 1/2 of a small pkg
1/2 c slivered almonds toasted in olive oil til golden
2 Tbsp cider vinegar
1.5 Tbsp water
1/2 Tbsp canola oil
1/4 or little less of sugar
1 garlic clove pressed

Break up the ramen noodles and remove the seasoning mix.  In a large bowl add the slaw, apples, onions, carrots and almonds.  In small mixing bowl mix the seasoning mix from the noodles with the vinegar, water, oil, sugar and garlic.  Mix very well.  Add the noodles in the salad then top with the dressing.  Serve alone or with baked chicken.

Enjoy!

Here's what I did:

Home Cookin': Zucchini Cakes

I came across this recipe this weekend when flipping through "Relish" a small magazine in the Saturday paper.  It sounded great and the picture was mouth watering.  Well, tonight I tried it and it was a hit!  The boys loved them - veggies and all.  I have really been trying to add more vegetables to our weekly meals and this fit right in!  Hope you try it.  Enjoy!

Picture from:  - Mark Boughton Photography / styling by Teresa Blackburn

Ingredients


3 cups coarsely grated zucchini
1/2 teaspoon salt
1 cup fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4 cup diced red bell pepper
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil, for frying
1 teaspoon butter

Instructions

Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.

Heat oil and butter in a skillet.

Add patties to skillet and cook on both sides until browned. Drain on paper towels.

Recipe by Nancy Vienneau.



Nutritional Info (per serving)

Calories 140 Fat 9g Cholesterol 60mg Sodium 480mg Carbohydrates 11g Fiber 2g Protein 4g