Menu Plan Monday

We have a pretty slow week coming up and I am looking forward to it! I have some things I am sewing and need to finish up and I hope to get out in the garden at least twice this week in the early morning.

If you have not already done so be sure to check out the coupon giveaway I am holding


Monday Lunch Veggie Wraps
Dinner Basil-Lemon Pesto (Recipe below)

Tuesday Lunch salad
Dinner Chicken enchiladas and Spanish rice

Wednesday Lunch Quesadilla
Dinner Sydney is making soup in the crock pot for us

Thursday Lunch
Dinner Stir Fry, egg drop soup and fried rice (recipe below)

Friday Lunch chicken nuggets, fries and fruit
Dinner Pizza and tossed salad

Saturday Lunch grilled fish and veggies
Dinner

Sunday: Raviolis and French bread - For this I cheat, I pull a loaf of homemade French bread from the freezer the night before to thaw. I use the frozen cheese raviolis from Kroger, after boiling them I ladle hot pasta sauce on top. Total time is about 25 minutes for a tasty but easy meal.




Basil-Lemon Pesto
Ingredients:
2 garlic cloves
3 Tbs. toasted pine nuts To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions:
In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.



Egg Drop Soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and cilantro into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.


Looking for more tasty ideas, be sure to check out Organizing Junkie