Hello Everyone!  Here is another tasty salad to enjoy for lunch.  It’s a cool treat as the summer gets a little hotter.  I hope you like it!

Breakfast: Orange Sticky Buns

Lunch: Cherry Tomato salad

Snack: Whole Grain Toast with Apple Butter

Dinner: Mozzarella Chicken

Dessert: Dessert Pizzas

Cherry Tomato Salad

Ingredients

• 40 cherry tomatoes, halved
• 1 cup pitted and sliced green olives
• 1 (6 ounce) can black olives, drained and sliced
• 2 green onions, minced
• 3 ounces pine nuts
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried oregano
• salt and pepper to taste

Preparation

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
3. Stir into tomato mixture.
4. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano.
5. Season to taste with salt and pepper.
6. Pour over salad, and gently stir to coat.
7. Chill for 1 hour.

Yum! Enjoy!

Happy Tuesday, everyone!  I hope you had a great evening.  Today’s recipe is Guava cake!  I love guava and cheese pastelitos from my local bakery back home in Miami.  It’s a huge Cuban treat to have with breakfast or even for a snack.  I was homesick and intrigued when I came upon this recipe and it was quite a treat!  I hope you enjoy it as much as I do.

Breakfast: Fab Fruit Salad

Lunch: Spaghetti with Artichoke

Snack: Graham Crackers

Dinner: Ropa Vieja

Dessert: Guava Cake

Guava is a tropical fruit.  The word Guava means “pomegranate” in Latin.  Guava tastes sweet and gives off a scent less faint than a lemon rind but still pleasant. It is considered a super fruit due to it being rich in dietary fiber.  it typically grows in tropic climates (like Florida).

Apple Guava Fruit

Ingredients

• 2 cups white sugar
• 1 cup butter
• 4 eggs
• 1 cup guava pulp
• 1/2 cup guava nectar
• 3 cups cake flour
• 1 teaspoon ground nutmeg
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 13×9 inch pan.
3. Sift together flour, nutmeg, soda, cinnamon, and cloves.
4. In another bowl, mix together guava pulp and juice.
5. In another bowl, cream together butter and sugar.
6. Add eggs, one at a time.
7. Add flour mixture and guava mixture alternately to creamed mixture.
8. Pour batter into prepared pan.
9. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Enjoy!

Hi everyone and happy Monday.  Today’s menu will be featuring Asparagus and Carrot Noodles which is an absolutely delicious recipe!

Breakfast: Fruit Smoothie

Lunch: Asparagus and Carrot Noodles

Snack: Mango Slices

Dinner: Chicken Stuffing Casserole

Dessert: Vanilla Cake

Yum! Yum! Enjoy!

Ingredients

• 2 tbsp Tahini
• 1 tbsp Pure Sesame Oil
• 2 tbsp Apple Cider Vinegar
• 2 tsp Honey
• 1/4 tsp Spices, Crushed Red Peppers
• 1/4 tsp Sea Salt
• 8 oz Whole Wheat Spaghetti
• 16 stalks Asparagus
• 2 Whole Carrots
• 1/2 cup Scallion
• 1 tbsp Raw Sesame Seeds

Directions

1. Bring water to boil for pasta.
2. Prepare sesame dressing in a small bowl,
3. Whisk together tahini, oil, vinegar, 2 tbsp water, honey, crushed red pepper and salt; set aside.
4. Add spaghetti to boiling water and cook according to package.
5. Add two inches of water to another saucepan and fit with a steamer basket.
6. Bring water to boil
7. Add asparagus to basket
8. Steam until tender, about 2 minutes.
9. In a large bowl,
10. Add asparagus, carrots and scallions.
11. Add spaghetti and sesame dressing;
12. Toss to combine.
13. Sprinkle mixture with sesame seeds.
14. Serve warm or chilled.

I hope you enjoy it!  Have a great day!

Happy Saturday everyone!  Here is today’s menu

Breakfast: Fluffy Pancakes

Lunch: Chinese Chicken Salad

Snack: Sweet Potato Potstickers

Dinner: Vaca Frita

Dessert: Pumpkin Pie

Chinese Chicken Salad is my absolute fave salad!  It has a lot of really unique tastes blending together to create a really lovely.  I hope you enjoy it!

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Preparation

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
3. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes.
4. Remove from oven,
5. cool completely
6. cut into 1/4-inch slices.
7. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
8. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce.
9. Pour dressing over salad and toss to combine.

10.  Divide among bowls and top each serving with 2 teaspoons toasted almonds

Bon Apetit!

I love Arroz con Pollo.  It was my comfort food at home!  It’s easy to make and this variation is just amazing!  I hope you enjoy it!

Breakfast: Honey Fruit Salad

Lunch: Simple Sesame Noodles

Snack: Grapefruit and sugar

Dinner: Arroz Con Pollo

Dessert: Mixed Berry Salad

Arroz Con Pollo

Ingredients

• 1-3/4 cups uncooked instant rice
• 6 boneless skinless chicken breast halves (4 ounces each)
• Garlic salt and pepper to taste
• 1 can (14-1/2 ounces) chicken broth
• 1 cup picante sauce
• 1 can (8 ounces) tomato sauce
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

Preparation

1. Spread the rice in a greased 13-in. x 9-in. baking dish.
2. Sprinkle both sides of chicken with garlic salt and pepper
3. place over rice.
4. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper
5. pour over the chicken.
6. Cover and bake at 350° for 55 minutes or until a meat thermometer reads 170°.
7. Sprinkle with cheeses.
8. Bake, uncovered, 5 minutes longer or until cheese is melted.

There! Delicious!  I hope you and your family enjoy it!

If you don’t ever take a recipe away from this website… I beg you to try the Sirloin Steak.  You won’t believe your taste buds!  Always remember, with a good steak you don’t need to use much seasoning.  Serve with mashed potatoes or veggies or jasmine rice with cilantro in it.  It will be quite the treat!

Breakfast: Buttered Rosemary Bread

Lunch: Veggie Fried Rice

Snack: Pears

Dinner: Sirloin Steak with Garlic Butter

Dessert:  Malted Milk Chocolate Chip Cookies

Sirloin Steak With Garlic Butter

Ingredients

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Preparations

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic.
3. Set aside.
4. Sprinkle both sides of each steak with salt and pepper.
5. Grill steaks 4 to 5 minutes per side, or to desired doneness.
6. When done, transfer to warmed plates.
7. Brush tops liberally with garlic butter
8. Allow to rest for 2 to 3 minutes before serving.

Enjoy!!

Hi Everyone!  Today we will be having Ginger Steak Salad.  It really delicious!  I absolutely love it and it’s a lot easier to make than you would think!  I hope you enjoy it.

Breakfast: Make Ahead Muffins

Lunch: Ginger Steak Salad

Snack: Graham Crackers and Fruit

Dinner: Chicken Crunch

Dessert: Oreo Cheesecake Squares

Ginger Steak Salad

Ingredients

MARINADE INGREDIENTS:

• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry
• 2 cloves Garlic, Minced
• 2 teaspoons Brown Sugar
• 1 whole Rib-eye, Strip, Or Sirloin Steak
• 2 Tablespoons Olive Oil

FOR SALAD DRESSING:

• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons White Sugar
• 1 Tablespoon Lime Juice
• 2 cloves Garlic, Finely Diced
• 1 Tablespoon Fresh Ginger, Minced
• ½ whole Jalapeno, Seeded And Diced

SALAD INGREDIENTS:

• 2 whole Green Onions
• 8 ounces Salad Greens

Preparation

1. Combine steak marinade ingredients in a Ziploc bag.
2. Mix and place steak into bag.
3. Marinate for 30 minutes to 2 hours.
4. Combine salad dressing ingredients and slice green onion.
5. When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet.
6. Cook steak about 1 1/2 minutes per side, or until medium rare.
7. Remove from skillet and keep on a plate, allowing to cool slightly.
8. Toss salad greens in 3/4 of the salad dressing.
9. Place steak on cutting board and slice thinly, then pour juices from the plate over the top.

10.  Mound tossed salad on a platter, then place sliced steak on top of salad.

11.  Pour remaining salad dressing over the top.

12.  Sprinkle green onions over the salad

Hello everyone!  Frittata is a delicious treat!  I really enjoy it and I hope you do too!  It’s a great way to sneak veggies into a meal for kids.

Breakfast: Asparagus and Sundried Tomato Frittata

Lunch: Loaded Nachos

Snack: Fruit Leather

Dinner: Chicken in Organe Sauce

Dessert: Brownies

Asaparagus and Sundired Tomato Frittata

Ingredients

• 1/4 cup organic sun-dried tomatoes, chopped
• 2 cups organic asparagus, blanched and chopped
• 2 Tbsp organic Parmesan cheese, grated
• 1 Tbsp organic butter
• 1/4 cup organic, 1% milk
• 6 large organic, omega-3 eggs
• 1/2 medium organic onion, diced

Preparation

1. Preheat oven to 325 F. In large bowl combine beaten eggs with the milk and Parmesan.
2. Heat the butter in a medium oven-safe sauté pan, and add the onion.
3. Cook until the onion is translucent and golden.
4. Pour in the egg mixture and turn the heat down to low.
5. Stir the eggs to fully cover the bottom of the pan.
6. When the eggs begin to cook and take shape, stir in the chopped sun-dried tomatoes and asparagus.
7. Place the sauté pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
8. Remove immediately form the oven.
9. Invert the frittata onto a large platter and serve immediately.

Enjoy your meal!

Frittata

Hello everyone!  Here is a new thing we’re trying at KidsFunPlaza… It’s called Menu Monday!  Every Monday I will be joining hundreds of other blogs as I post the weekly dinner schedule here as well as on orgjunkie.com posting the dinner menu for the week so you can look ahead and see what you’ll be cooking.

Monday: Tuna Ceviche with Coconut Milk Coriander and Picked Red Onions

Tuesday:  Standing Rib Roast with Cognac Sauce

Wednesday: Tilapia with Scallions and Black Bean Sauce

Thursday: Apple Braised Turkey Thighs

Friday: Coriander Crusted Pork Tenderloin

Saturday: Baked Southwest Tilapia

Sunday: “La Bandera Dominican” The Dominican Flag

I hope you have a wonderful week and that you tune in daily to see what we’ll be cooking!

Potato and Bacon Omelet(te)

Happy Sunday everyone!  As we wind down from the weekend and get ready for yet another lovely week I am happy to present to you the Sunday-funday menu!

Here is today’s menu

Breakfast: Potato and Bacon Omelet

Lunch: Egg Salad Sandwich

Snack: Fruit salad

Dinner: Easy Honey Ham

Dessert: Chocolate Peanut Butter Pie

Potato and Bacon Omelet

potato bacon omelet

Ingredients

• 3 bacon strips, diced
• 2 cups diced peeled potatoes
• 1 medium onion, chopped
• 3 eggs, lightly beaten
• salt and pepper to taste
• 1/2 cup shredded Cheddar cheese

Directions

1. In a 9-in. nonstick skillet, cook bacon until crisp.
2. Drain, reserving drippings.
3. Set bacon aside.
4. Cook potatoes and onion in drippings until tender, stirring occasionally.
5. Add eggs, salt and pepper; mix gently.
6. Cover and cook over medium heat until eggs, salt and pepper; mix gently.
7. Cover and cook over medium heat until eggs are completely set.
8. Sprinkle with cheese.
9. Remove from the heat; cover and let stand until cheese is melted.
10. Sprinkle with bacon.
11. Carefully run a knife around edge of skillet to loosen.
12. Transfer to a serving plate.

potato bacon omelet

And Voila!  There you have a lovely Sunday meal!  I hope you and your loved ones enjoy it.  Bon Appétit!