Saturday, April 19, 2014

Teacher's Lounge Inspired Menu Post

Well, the steak tacos from last night turned out just fine with the exception of me burning the tortillas. They really turned into tostadas/ broken tortilla chips. I got a little preoccupied with enjoying my Friday libations and conversing with the Bear on the patio. Lesson learned. Keep an eye on tortillas when you are heating them up in the oven;). If you are looking to make these lovely tacos yourself, all I did was marinate 1 rib eye steak in 1 tablespoon olive oil mixed with the juice of one lime and 1 tablespoon taco seasoning. I let it all marinate for about 20 minutes before we threw that puppy on the grill. We then grilled the steak for 5 minutes per side, sliced it up thin, and served it over my very crispy tortillas topped with my Cilantro Lime Slaw.

Before I get preoccupied with weekend things such as grocery shopping, laundry, lawn work, and cleaning, I thought I should get the menu posted. I know many of you have a very busy Easter weekend without a lot of spare time. This week's menu post is all inspired by lunch time conversations in the teacher's lounge. While a teacher's lunch may be humble, we really do love food. We just don't have a lot of time to enjoy it. So, we talk about all of the things we'd rather be enjoying during our brief lunch time.

First up for this week is my Easter Sunday meal. I plan to make a traditional ham dinner for the Bear with a bourbon and peach glaze and cheesy potatoes. My principal was pretty proud to tell us all about making cheesy potatoes and I thought that sounded good too. For my meatless Monday meal of the week, I plan to use those cheesy potatoes as a base for a little breakfast for dinner with a side of springtime asparagus. Next up is a meal I'm pretty excited about. One of the paraprofessionals I eat lunch with is always talking about her dad's bacon spaghetti. This conversation comes up whenever spaghetti is on the school lunch menu. I thought this sounded pretty tasty, so my spin on her favorite meal is a bacon lasagna. Finally, to top the week off I plan to make my friend Jenny's sweet Asian glaze for some healthy chicken and veggie kabobs. It should be a fun week of meals that are all inspired by my dear friends at my school. Here is the rundown:

Sunday 4/20            Peach & Bourbon Glazed Ham w/ Cheesy Potatoes & Salad

Monday 4/21           Easy Eggs Over Leftover Cheesy Potatoes & Asparagus

Tuesday 4/22           Leftovers

Wednesday 4/23      Bacon Lasagna w/ Salad

Thursday 4/24          Leftovers

Friday 4/25               Chicken & Veggie Kabobs w/ Sweet Asian Glaze & Snap Peas

A list of most of the items you will need from the grocery store:    

1 small ham or ham steak
1 package center cut  bacon
2-4 boneless, skinless chicken breasts (depending on size)
1 bunch asparagus
1 green bell pepper
1 red onion
1 bunch green onions or chives
1 inch knob ginger root
1 bag fresh snap peas
1-2 bags of your favorite salad blend
1 small jar peach preserves
1 container grated Parmesan cheese
1 jar spaghetti sauce
1 box GF lasagna noodles
1 bag frozen hash brown potatoes
1 box frozen chopped spinach
Light butter
1 container ricotta cheese
1 container cottage cheese
1 container light or fat free sour cream
1 bag shredded Parmesan cheese
1 bag 2% shredded cheddar
1 bag 2% shredded mozzarella

Pantry items you will need:

Nonstick cooking spray
Brown sugar
Sesame oil
Gluten-free soy sauce
Garlic powder
Dried minced onion

One more quick note, I will be making the lasagna ahead of time. Our curriculum specialist told me he loves the blog, but I really need to make sure if something is make ahead that I capitalize, bold print, and state that it is a make ahead dish. This is not the first time I've heard this. If you see any of my recipes that are make ahead dishes, you will want to make them ahead of time. Otherwise, the no boiling technique will take additional time due to the noodles not absorbing some of the liquid beforehand. I hope you all have a great weekend! Happy Easter!

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