Thursday, July 20, 2006

What's for Dinner, Part II

After blowing way more money at the grocery store than I expected, in spite of having a list, I am ready to go for several more meals.
Tonight: Shrimp Salad - Before you say there is no way your children will eat shrimp, try it out. My kids, and several other children we know, love shrimp. My kids like it sauteed with pasta, or in this yummy salad.
1 head lettuce
1 tomato
1 head broccoli
several mushrooms, sliced
handful mung bean sprouts (optional)
1 4 oz. can medium size deveined shrimp
shredded colby jack cheese
Buttermilk dressing (recipe to follow) - yes, I do make my own!

tear the lettuce, chop the tomato and broccoli, and combine with mushrooms, shrimp and cheese. Serve with Buttermilk dressing

Buttermilk Dressing:
Mix 1 c. buttermilk with 1 Tbs dried parsley, 2 tsp. minced onion, and 1/8 tsp. garlic powder. Stir in 1 c. mayonaise, and mix until well blended and smooth. Makes 2 cups.

Another summertime favorite, which is so easy to prepare, is greek salad. There are many verions of this, but mine is quite simple. I usually serve this with french bread rolls, and some kind of fruit, like watermelon. *Warning* My kids don't really like this!
Chop and combine two cucumbers and 3 tomatoes with 1/2 a red onion, sliced. Add one can whole black olives, and crumble in about 1/4 c. feta cheese (or to your taste).

Another super healthy and easy summertime dish is brown rice and black bean salad. Not only is it very pretty, but this dish is super healthy, and if you ever feel unenergetic, this salad will give you quite a boost. Plus, the left overs are always delicious the next day, served at room temperature. This is a whole meal in itself!
Cook 1 c. brown rice according to package directions (if you have never cooked brown rice before, this takes about an hour).

Chop the folowing veggies and combine together:
1/2 red onion, 2-3 stalks celery, 1 red bell pepper, a handfull of parsley and cilantro. Combine with 1 c. corn kernels and 1 can black beans (I think I usually use about 3/4 of the can).
Whisk together the following:
1/4 c. olive oil
1/4 c. seasoned rice vinegar (I have also used red wine vinegar for this)
2 tsp. soy sauce
squeeze of lemon juice
1 tsp. italian seasoning (dried herbs)
1 tsp. honey
1/8 tsp. garlic powder
1 Tbs. white sugar
Pour the dressing over the veggies and let it sit for a few minutes, stirring everynow and then to make sure the veggies are coated.
Serve the vegetables over the rice.

Bon Appetit!

1 comment:

Leslie said...

fun, thanks for sharing!