May Menu Planner

We have a busy week ahead of us as my husband finishes his final week of school and we prepare for a big birthday party and then a camping vacation next week. This week's menus include meals for company on Sunday and Wednesday, two make-ahead quickie meals on Monday and Thursday and dinner out on Friday before graduation. (We'll include a review of this new Fresno restaurant in an upcoming post.) Buon Appetito!

SUNDAY:
Pilaf
Salad
Falafel sandwiches with tomatoes and yogurt sauce
Carrot & Cucumber sticks
Juice Popsicles

MONDAY:
Baby greens salad with goat cheese
Quiche (Turkey bacon, zucchini and green onions)

TUESDAY:
Traditional Lasagna
Salad

WEDNESDAY:
Zucchini cakes
Spinach salad with strawberries and goat cheese
Pita Bread with Hummus
Grilled chicken
Strawberry-rhubarb tart

THURSDAY:
Chicken Sausage Jambalaya
Brown Rice

FRIDAY:
Vegetarian Stars Restaurant

SATURDAY:
Meilani's Noah's Ark Birthday Party
Animal Crackers
Couscous-stuffed mushrooms
Turtle dip with veggie sticks
Animal Fruit skewers
Panini sandwiches
Frozen Banana Monkey Pops



We decided to spoil our mothers at home this year. We've had far too much eating out in the last few months for anniversaries, birthdays and other special events. We picked some recipes out of our favorite food mags and some of the old family secrets. Try these suggestions for a dinner party or special birthday. Save yourself time during the week and make an extra pan of eggplant parmesan on Sunday for another evening's leftovers.

SUNDAY/MOTHER'S DAY:
Asparagus-Ricotta tart
Eggplant Parmesan
Tomato meat sauce with meatballs
Sourdough wheat bread
Chocolate Honey Tart

MONDAY:
Luscious Leftovers

TUESDAY:
Mahi Mahi Fajitas
Guacamole
Black Beans

WEDNESDAY:
Zucchini "no-crab" cakes
Walnut Pesto Pasta
with tomatoes, olives and artichokes

THURSDAY:
Filipino Chicken Adobo
Brown Rice
Pancit Noodles

FRIDAY:
Hamburgers
Fruit Salad
Chocolate Zucchini Cake

SATURDAY/COOKING CLUB: COOKING FOR KIDS:
White bean dip with veggie sticks
Bagel Smiley Personal Pizzas
Cookie Cutter Fruit Shapes
Lemon Bug Cupcakes
Juicy Fruit Popsicles


The flavors of summer are starting to appear at the farmer's market and on our plates. We've moved much of our cooking to the grill and our dinners to the patio to enjoy the cooler Fresno nights. My cooking tip this week is to make some meals like enchiladas and stuffed manicotti that I can make in quantity and freeze or share with friends who have recently had babies and need a little extra help in the dinner department.

SUNDAY:
Thai Peanut Chicken skewers
Basmati Rice Blend
Asian salad

MONDAY:
Mahi Mahi Enchiladas
Spanish rice

WEDNESDAY:
Pizza (packed to go to the track meet)
-black olives, turkey pepperoni, green onions, green peppers

THURSDAY:
Thai Steak salad
Whole Grain Bread

FRIDAY:
Crockpot Beef Brisket
Gouda Mac & Cheese with Sweet Peas

SATURDAY:
Luscious Leftovers

Any questions? Need a recipe? Feel free to leave a comment or question.

Bike to Work Day promotes health and the environment

Today, Ericlee dusted off his bike, pumped up the tires, oiled the chain and headed out for work on his bike. He joined hundreds of other men and women across our city who are biking to work to make a statement about health and the environment.

We live a 10-15 minute drive from Fresno Christian School where he teaches. It's definitely a commitment to ride there.

Why ride?

Today is Bike2Work Day in Fresno.

Ericlee told me last night he wanted to bike to work this last week of school to save money on gas. (Can you tell it's the end of the month for us?) Well, we're all feeling the affects of high gas prices. 'nough said on that one. We'd rather spend our four bucks elsewhere. I reminded my hubby that today is Bike to Work Day. What a perfect opportunity to get started!

Ericlee also just started a new hefty workout routine. Admittedly, he has not be consistent in his workouts this spring because he had way too much on his plate in other areas. Now that our track season is over (we're coaches) and the school year is winding down he's committing to working out every day. We continue our healthy eating journey as well. The food choices alone have kept us "lean" this winter and spring, but it's time to take seriously our call to take care of our bodies fully by exercising.

Time to get all our bikes out and go for a spin.

Recipe of the Week: Cinco de Mayo Mahi Mahi Enchiladas

Cinco de Mayo is a great excuse to share one of my new creations this year - Mahi Mahi Enchiladas. I've always loved the tangy bite of green enchiladas. This recipe takes a traditional Enchiladas Suizas recipe and turns it on its head by adding mahi mahi fish and using chopped chard or spinach. Who can resist a great enchilada? !Estoy satisfecha!

Ingredients:

Sauce:

8-10 large tomatillos, husked & rinsed

3 large anaheim peppers

1/2 onion, chopped

1/4 cup fresh cilantro, chopped

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon honey or evaporated cane juice

1/8 teaspoon black pepper

1/2 cup sour cream

Filling:

1 bunch swiss chard or fresh spinach, chopped

2 tablespoons organic butter

1/2 onion, chopped

1-8 oz. package organic cream cheese

2 tablespoons raw milk

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 filets mahi mahi (approx. 2 cups chopped or 1.5 lbs.)

1 cup shredded cheese (cheddar or monterey jack)

1 dozen whole wheat tortillas

1 can sliced black olives

1. Cover baking sheet with foil. Roast anaheim peppers on baking sheet at 450 degrees for 15 minutes until skins are charred. (Turn over halfway through so both sides are blackened.) Remove from oven and fold tin foil over and seal edges to form an envelope. This steams the peppers and loosens the skin. Set aside.

2. Boil tomatillos in water for approximately 8 minutes or until tender. Drain water. Add tomatillos to blender or food processor.

3. Add cilantro, garlic, chicken broth, honey/sugar, black pepper and sour cream to blender. 

4. Open tin foil and peel off skin of peppers. (Note: I cover my hands in plastic bags to avoid touching the actual chile pepper. This prevents the spicy juices from getting into your skin.) Add peppers to blender.

5. Blend sauce and transfer to a small saucepan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Set aside.

6. Meanwhile, sprinkle fish filets with salt and pepper. Roast in oven for 10 minutes at 350 degrees. 

7. Wrap tortillas tightly in foil in groups of 4-6. Heat in oven with fish.

8. For fillings, cook onion in butter until tender. Add chard or spinach until sauteed. Stir in cream cheese, milk and cumin. Flake fish and add to mixture. 

9. Spoon about 1/4 cup of filling onto tortilla. Roll up and place seam side down into a 13 x 9 x 2 inch pyrex or casserole dish. Top with sauce and cheese. Sprinkle black olives on top.

10. Bake at 350 degrees for 20-25 minutes or until heated through. Remove from oven and serve.

4-6 servings.