Spinach Salad with Chicken, Raspberries & Mango

Menu:
Spinach Salad with Grilled Chicken, Raspberries & Mango

Snack :: Red Raspberries Stuffed with Chocolate Chips

Spinach Frittata

Menu:
Spinach Frittata || Real Simple
Mango, Orange, Kiwi & Strawberry Fruit Salad

NOTE: Trying to keep it light since we had one hour between soccer and tae kwon do tonight. This was another hit with the kids! My 7 year old ate three pieces of Frittata.

Ingredients
4 cup fresh spinach
8 egg whites
4 egg yolk
1/2 teaspoon black pepper
12 tablespoons part-skim ricotta

Directions:

Heat oven to 350° F.

Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in the steamer, cover, and steam until the spinach is wilted, 1 to 2 minutes.

In a medium bowl, whisk together the egg whites, yolk, and pepper. Stir in the steamed spinach. Pour the mixture into a 6-inch nonstick ovenproof skillet.

Top with spoonfuls of the ricotta and bake 12 to 15 minutes or until set. Using a rubber spatula, slide the frittata onto a plate; sprinkle with more pepper (if desired).

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Menu:
Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins
Serves 4

1/2 c. pine nuts (I used pine nuts and walnuts)
1/2 c. raisins (I used golden raisins)
1/2 c. boiling water
1/2 c. olive oil
6 cloves garlic, minced
10 oz. spinach, large stems removed, leaves washed and cut crosswise into 1-inch strips
1 lb. farfalle
1/4 lb. sliced prosciutto, cut crosswise into 1/4-inch strips
1/2 t. salt
1/2 t. fresh-ground black pepper
1/3 c. grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree oven for 5-10 minutes.

2. Combine the raisins and the boiling water. Let stand until plump, about 10 minutes.

3. In a large frying pan, heat the oil over moderately low heat. Add the garlic and stir for 1 minute. Stir in the spinach and cook, stirring until just wilted, about 2 minutes.

4. In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper and Parmesan.

Chicken with Apples and Onions

Menu:
Chicken with Apples and Onions
Salad

Chicken 'n Waffles

Menu:
Chicken (Trader Joe's Frozen Chicken Breast)
Waffles
Fruit Salad

Watermelon, Feta, Basil Salad

Menu:
Grilled Salmon
Watermelon Salad

Watermelon Salad
Watermelon
Basil Leaves
Feta Cheese
Balsamic Vinegar
Salt

Chicken with Grilled Peaches and Arugula

Menu:
Chicken with Grilled Peaches and Arugula || Real Simple
Blue Cheese on the Side

Chicken with Grilled Peaches and Arugula
Serves 4

Ingredients
4 6-ounce boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
2 medium red onions, sliced into 1/2-inch-thick rounds
3 peaches, cut into wedges
1 bunch arugula, thick stems removed (about 4 cups)
2 tablespoons balsamic vinegar
2 ounces blue cheese, broken into pieces

Directions
Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with 1/2 teaspoon each salt and pepper.In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.

Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.

Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with the chicken.

Sticky Lemon Chicken

Menu:
Sticky Lemon Chicken (from Cook Eat Love via The Kitchn)
Broccoli Rabe

1 large chicken jointed into 8-10 pieces, or any part of the chicken really.
Sea salt and black pepper
3-4 tbsp olive oil
2 cloves of garlic, halved horizontally
Few thyme sprigs
Splash of vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped

Cooking Method:

1. Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2. Pour in a ladle full of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
3. Transfer the chicken to a platter and sprinkle over the chopped parsley.
4. Serving idea: with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).

Adapted from Gordon Ramsay Video

Smoked Duck with Raspberry-Port Sauce

Menu:
Smoked Duck Breasts with Raspberry-Port Sauce || Food & Wine
Green Beans

Smoked Duck Breasts with Raspberry-Port Sauce
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup ruby port
1/4 cup dry white wine
2 tablespoons seedless raspberry preserves
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1/2 cup raspberries
Salt and freshly ground pepper
Two 3/4-pound smoked duck breasts
1 teaspoon vegetable oil

Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.

Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.

Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.

Grilled Chicken and Peaches

Menu:
Chicken with Grilled Peaches and Arugula || Real Simple
* Blue Cheese on Side

Salads

Menu:
Chicken & Pistachio Salad
Summer Salad with Walnuts & Goat Cheese || Vegetarian Times
Avocados

Salads & Pizza

Menu:
Insalata Caprese
Melon & Prosciutto
Grilled Vegetable Pizza

Chicken with Grilled Peaches

Menu:
Chicken with Grilled Peaches || Real Simple
Strawberries & Dumplings || Smitten Kitchen

Ok, we really ate this for lunch. But it was SO good, I had to share the links. Yum.

Breakfast ... For Dinner

Menu:
Waffles
Maple Syrup and Apple Chicken Breakfast Sausage
Fruit Salad
Rooibos Chai / Mate Vana tea mix from Teavana