Weekly Menu + baby Pierce update

February 8, 2012 at 10:42 pm Leave a comment

I had my second prenatal appointment yesterday and baby Pierce is doing very well (healthy and growing). Today I am 14 weeks and 3 days. In about 4 weeks we will find out if it is a boy or a girl (Roy votes boy, I vote girl), we will be blessed either way.

Weekly menu:

Monday (meatless): Cheesy quinoa cakes

Tuesday: Crescent turkey dogs

Wednesday: Baked chimichanga

Thursday: Penne with Italian Chicken Sausage, Escarole and Beans

Friday: Leftovers

Monday night was of course meatless, I hope you enjoy.

Cheesy Quinoa Cakes

(servings 8 patties)

Ingredients
2 cups cooked, cooled quinoa (per package directions)
2/3 cup grated Parmesan cheese
2 tablespoons all purpose flour
2 green onions, thinly sliced
1-2 cloves garlic, minced
1 egg, lightly beaten
1/4 cup Panko bread crumbs
1/2 teaspoon freshly ground black pepper
Dash of cayenne pepper
3 tablespoons extra virgin olive oil

Directions
Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Allow the mixture to sit for 5 minutes.  Heat oil into a large sauté pan over medium heat.  Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time. Cook quinoa cakes for 3-5 minutes on each side, until golden brown.  Repeat with the remaining patties until all of the cakes have been cooked.

I topped the patties with leftover tomato sauce that I needed to use, and sprinkled with parmesan cheese. See recipe link if you prefer Roasted Garlic and Lemon Aioli.

(Recipe adapted from spoon fork bacon)

I make all of these meals that take some time and thought, and of course the one that is most convenient, least complicated, and slightly less healthy Roy goes crazy over. I will just never understand. Tuesday nights dinner was demolished by my husband, and stated that I should make this once a month. I have to admit, it was nice to make a meal that took about 15 min related to my decreased energy lately.

Crescent Turkey Dogs

Ingredients:

Turkey hot dogs (Thomasville Turkey and Cheddar, 6 count)

I package crescent rolls (Pillsbury low-fat)

Directions:

Heat oven to 350 degrees F. Unwrap crescent rolls and place on baking sheet. Wrap crescent rolls around turkey dogs. Bake for 11-13 minutes until golden brown.

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Entry filed under: Uncategorized.

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