What’s Amy Eating?

...now browsing by category

 

What’s Amy eating?

Saturday, February 21st, 2015

Tonight’s menu:

Pork tenderloin roasted with thyme sprigs, sliced pears, sliced red onion, 2 tbsp honey, and 1 tbsp balsamic vinegar

Steamed broccoli

Mashed potatoes

 

What’s Amy eating?

Sunday, February 15th, 2015

As much as I try, I can’t resist soup during the winter.  Not only does it warm the bones, but it is also a great way to get multiple meals in the amount of time it takes to make one.  Set aside some for leftovers or even better, share half the pot with neighbors.

Tonight’s menu:

White bean and kale soup

Green salad with slivered almonds and pomegranate seeds

What’s Amy eating?

Thursday, February 12th, 2015

Tonight’s menu:

Linguini with mushroom sauce, sautéed kale, and chicken tenderloins (Heat olive oil in large skillet over medium-low heat. Add shiitake mushrooms, garlic, and chicken tenderloins. Cook, until mushrooms tender and chicken cooked through.  Add 1 cup water and cook until liquid reduced by half, about 5 minutes.  Add kale, sauté briefly and then remove from heat.  Add fresh chopped parsley and grated Parmesan)

Green salad

Sliced pears

What’s Amy eating?

Monday, February 9th, 2015

Tonight’s dinner is based off a recipe, I found in Everyday Food.  To get the right balance across food groups, I bumped up the amount of vegetables and added a small salad as the side dish.

Orecchiette with sausage, chard, and parsnips

Green salad

Pomegranate seeds and grapes

 

What’s Amy eating?

Friday, January 30th, 2015

Running late from work, a pair of hungry kids, and only 1 hour before we have to leave for swim team practice.  Short on time, short on energy, short on patience, short on inspiration. Sound familiar? For nights like this, I have a mental list of quick, easy dinners that are largely comprised of staple items, ensuring that the ingredients should be on hand.  I also stick to the basic principle of including at least three different food groups at the meal, one of which is a protein food and another of which is a vegetable.

Tonight’s menu:

Hominy Chili

Baked sweet potatoes (in a time crunch, you can poke a few holes in a sweet potato with a fork and then microwave until soft, approximately 5-8 minutes depending on the size)

Carrot sticks

Sliced apples

What’s Amy eating?

Wednesday, January 28th, 2015

A choice two inch pork chop and cooking suggestion from local farmer, Marc Cesario of Meeting Place pastures, led to tonight’s delish dinner. Thanks Marc!

 

Roasted pork chop (slit horizontally and stuffed with sliced apples) served atop warm Pumpkin Butter and roasted Brussels sprouts

Horseradish mashed potatoes

What’s Amy eating?

Friday, August 1st, 2014
It’s a deck night! A beautiful summer evening that screams for dinner on the deck.  So, dinner tonight was centered around the grill – and this also means easy cleanup night!
Grilled split chicken breast
Grilled squash, zucchni, tomatoes, seasoned with garlic, salt, and pepper
Grilled corn on the cob, seasoned with Old Bay seasoning
Watermelon chunks

What’s Amy eating?

Wednesday, July 30th, 2014

Summertime doesn’t usually lead me to soups but I found myself in soupland tonight, perhaps due to the rainy, cool weather and garden harvest. I usually try to make this soup a day or two ahead so that the flavors intensify but that would have required foresight – an item that was not on the menu for today!

Tonight’s menu:

Crusty bread
Green salad with carrots, celery, red bell pepper, and slivered almonds
Sliced Strawberries

What’s Amy eating?

Thursday, February 13th, 2014

These chilly, single digit temperature day just scream for something a little more substantial in my side items than basic rice and green salad.  On these days, I often find myself turning to risotto for a heartier addition to dinner.  Risotto may seem to be more time-consuming but it should not take more than 30 minutes to prepare. It does require a bit more attention so don’t try this on a night when you have “Mommy, can you help me with….” coming at you every five minutes.  I usually enlist the help of my rugrats when making risotto – adding the ladle of warm broth incrementally every few minutes is simple but busy enough for little helpers.

Tonight’s menu:

Roasted Chicken

Roasted root vegetables

Risotto with sautéed mushrooms and cherry tomatoes

What’s Amy eating?

Thursday, November 21st, 2013

Tonight’s menu:

Pinto and hominy bean chili atop baked sweet potatoes
Green salad
Apple slices