Dinner plans for this week have me testing two new recipes. Last week was kid’s choice and they chose chicken fingers and spaghetti and tacos. It was easy, but a little boring for the adults. This week I’m back to work in the kitchen!
Pork Scallopine with Marsala and Mushrooms sounds a lot fancier than it is. Scallopine is just thin cutlets of meat. I’m using a pork tenderloin that I’ll cut in half and then slice into strips before pounding. Side dishes will be Parmesan Orzo Primavera, and steamed broccoli (click the link to find out why you might want to eat more broccoli!). 
Stir Fried Ginger Beef is one of the new recipes on the testing list and it calls for a whopping 1/4 cup of fresh ginger. IMHO it’s a little shy on the vegetables so I’m adding a bunch for color and nutrition.
Because of meetings dovetailing into parent teacher conferences I’m leaving a dish of Lasagna for Kids, which is nothing more than macaroni and cheese topped with a meaty spaghetti sauce. The recipe calls for layering the sauce and macaroni then baking it, but the boys don’t like to wait that long, so I don’t bother.
I’m testing a recipe for a flat bread pizza (the dough takes only 2 hours) topped with Italian sausage, gorgonzola, and grapes. I’ll serve it with a salad topped with more gorgonzola, and some cinnamon roasted pecans (using the cinnamon roasted almonds recipe).
Chicken Enchiladas have been on my mind, and they’re soon to be on our plates. I usually cobble together a few different recipes – I’m still searching for “the one.” Whatever they turn out to be, they’ll be nestled alongside some vegetarian spanish rice and peas.
Have a great week!
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