Weekly Menu

Monday - Beef Teriyaki

Tuesday - Farmer's Market Grilled Cheese and Tomato Soup

Wednesday - Salmon Burgers

Thursday -  Waldorf-Salad-Style Penne

Friday - eat out

Saturday - leftovers

Sunday - pot roast

Allison's Salad

Melissa's Notes: I'm always looking for good, easy salad recipes.  This one fits the bill!  My friend Allison brought it to a picnic and I couldn't stop eating it.  A good kitchen tip I have learned about red onion is that if you let it sit in some kind of acid (lemon juice, vinegar, etc.) for at least an hour, it totally relaxes it so it doesn't overpower your dish.  You can also substitute the apple for a crispy pear.

Salad:

10 oz. bag spinach
3/4 c. slivered almonds, toasted at 350 for 8 min.
1 medium granny smith apple
1/2 lb. bacon, cooked and crumbled
1/8 red onion, chopped (optional)

Dressing:

1/3 c. oil
1/4 c. sugar
3 Tbsp. apple cider vinegar
1 tsp. salt
1/8 red onion, finely chopped

Mango, Tomoato, and Avocado Salad

Melissa's Notes: James and I have been on a health kick this last week.  We're trying to eat more fruits and vegetables and less meat and processed foods.  So far (with the exception of a church picnic today) I have felt so much better and haven't really felt deprived at all.  I will say that I have had a much higher grocery bill this week and have spent more time in the kitchen than I care to share.  So if anyone has any words of advice for me, I'm listening!  I made this salad with flank steak tacos and it was delicious on the tacos, or it would be great over a bed of greens as well.  This is a nice side dish for Mexican food that is not too heavy and can easily be adapted for kids by just putting the ingredients they like to the side before you mix in all the dressing.

Mango, Tomato, and Avocado Salad

recipe courtesy of Good & Fresh Magazine

1 mango, seeded, peeled, and cut into chunks
1 tomato, cut into chunks
1/3 c. thinly sliced red onion
2 Tbsp. snipped fresh cilantro
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 avocado, cut into chunks
lettuce leaves (optional)

1.  In a medium bowl combine mango, tomato, and red onion.  For dressing, in a screw-top jar combine cilantro, oil, vinegar, lemon juice, garlic, salt, and pepper.  Cover and shake well.  Pour dressing over mango mixture.  Toss gently to coat.  Cover and chill for 1-4 hours. (I didn't have time to do this and it still tasted great)
2.  Just before serving, stir in avocado.  If desired, serve with lettuce leaves.  Makes 4 servings.

166 calories per serving