What's For Dinner? Week 4

Sophie got her first taste of whole cow's milk on Wednesday last week. She loves her cup and anything I put in it so this went over very well.
I have three more Weelicious recipes on the menu for this week. The first is fajitas (http://weelicious.com/2009/08/18/skirt-steak-fajitas/) with some of our leftover fruit for fruit salad. I omitted the tequila in the marinade and also presliced the beef and sauteed it instead of cooking whole. Since I had a lot to do this past weekend for the party, I sliced the beef of Thursday evening and put it in a freezer bag to freeze till Sunday (or till I pulled it out Saturday night). Then when I was cutting up all the fruits and veggies for the party, I sliced up the bell peppers and onions and put them in a separate sealable plastic bag. Sunday, when we were hanging around the house all day, I mixed up the marinade in the morning and then assembled everything that evening.

I topped mine with cheese, sliced avocado, salsa and a smear of sour cream on the wheat tortilla.

The second menu item (for tonight) will be Mac, Chicken & Cheese Bites (http://weelicious.com/2010/01/21/mac-chicken-cheese-bites/) and steamed broccoli as a side. They were easy to make. I baked the chicken while making our fajitas and then assembled everything else after the kids went to bed last night. I had some extra after filling the mini muffin pan so I just made three bigger "muffins" in the regular tin. Tonight I will just pop them in the oven while I steam the broccoli (which is already washed and cut up). I liked using the white cheddar cheese for these bites and I added some of my white pepper too 'cause I love pepper on my mac 'n cheese. I'll let you know how well they go over.

And finally, Balsamic Chicken (http://weelicious.com/2009/06/03/balsamic-chicken/) with a green salad on the side. I love any recipe that calls for balsamic vinegar. Marinades, salad dressings, even as a thickened syrup or cream over fresh berries for dessert. This one uses balsamic vinegar, olive oil, dijon mustard and garlic for a marinade - simple and perfect. I'll probably just grill these on the Cuisinart grill either open faced or George Foreman style. I plan to mix up the marinade tomorrow night and cook them on Wednesday.

One more thing on my list for the week is my grandma's raisin bran muffins. Grandma Verna shared this recipe with me and they're so moist and yummy. It makes a huge bowl of batter, which can be stored in the refrigerator for up to six weeks! Or baked in bulk and they freeze nicely. Will likes these and I like to pack them with my yogurt for a snack at work.

Then on Friday, we have dinner plans with Craig's family for Grandpa King's birthday.