Monday, April 26, 2010

Menu Plan Monday 4/26

Instead of Santa Fe Soup last week I substituted for taco salad. It just sounded good one night and I had all ingredients on hand. Here is our $50/week menu this week:

Saturday: Dinner with my parents
Sunday: Santa Fe Soup with salad
Monday: Chicken spaghetti with steamed broccoli and biscuits
Tuesday: Sloppy Joes, oven fries and asparagus
Wednesday: Pizza and raw veggies
Thursday: Leftovers
Friday: Visiting Family. We will likely stop for a quick bite somewhere.

I will post my Santa Fe Soup recipe tomorrow! Until then, do you all have any great ideas for cooking asparagus? I haven't done it in a long time and I am hoping my 3 year-old will give it a chance:)


Sarah said...

We like roast asparagus.
Place in one layer on a foil lined baking sheet. Drizzle with olive oil. Cook at 450 degrees until slightly browned. Sprinkle with sea salt or kosher salt. Yum!
Though I'm not sure what a 3 year old will think of that.

Also, I'm making this tonight:
I've had it once before and it does have a kick to it, so if spicy isn't your thing maybe try a different herb than red pepper flakes.

Anonymous said...

We steam our asparagus. My mom says baked/roasted is better. She basically does the same thing Sarah does except she puts thin slices of onion on top and bakes.

The Barker Family Blog said...

Yummo! I love asparagus! I cook it like Sarah a lot in the oven or on the grill in foil. Nothing like olive oil and S&P to do the charm!

I've also made this and everyone loved it!

Penne w/ Chicken and Aspargus
1 box penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast - cubed
S&P, garlic powder to taste
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese

Tamela Lake said...

Asparagus with Roasted Garlic Vinaigrette

1 lb fresh asparagus spears
2 tbsp light Italian dressing
1 tbsp minced roasted garlic (I use garlic powder)
1-1/2 tbsp Hy-Vee honey

Preheat oven to 375°F. Line a baking pan with a sheet of heavy-duty foil. Snap tough ends off asparagus; place spears in baking pan.

In a small bowl combine dressing, garlic and honey; drizzle over asparagus. Place foil pan with asparagus in oven. Roast 10 to 12 minutes or until asparagus is crisp-tender, turning occasionally. Serve warm.