Menu for the Week of October 10, 2011

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Exciting News! Skoogie took an egg challenge and passed. Sometimes when kids immune systems are not fully developed they react to eggs but often out grow them by age 4 or 5. So this week we get to try one of her old favorites… Spanakopita. I liken it to Greek lasagna with lots of spinach, cheese, and eggs. It is a little labor intensive, but well worth it and can be made ahead. We’ll see if she still likes it as much as when she was one!

Monday: Spanakopita with Greek Salad

Spanakopita

Ingredients:

1 lb package phyllo dough (defrost for 2 hours prior to using)

2 packages frozen spinach, thawed and drained of liquid

2 cups feta

2T flour

5 eggs

1 cup chopped onion

1 t basil

1/2 t oregano

2 cups cottage cheese

salt & pepper

Butter (1/2 T - 1 T for onions and then enough to make you happy when brushing butter in between phyllo layers)

Fennel seed

Directions:

Preheat the oven to 375.

Cook onions in 1/2 to 1 T butter and then combine with spinach, feta, flour, eggs, onion, basil, oregano, cottage cheese, salt and pepper.

Use a pastry brush and spread some butter, followed by a sheet of phyllo. Brush on more butter and then add another sheet of phyllo. Continue until you have a total of 8 sheets, then add 1/2 of filling, then another 8 sheets of phyllo/butter, the additional filling and another set of 8 sheets of phyllo. If you like, sprinkle fennel seed on top for some extra flavor. Bake for about 45 minutes or until lightly browned.

Greek Salad

Tomatoes, diced

Black Olives, cut in half

Cucumber, diced

Pepperoncini, diced

Feta Cheese, crumbled

Mix with your favorite vinaigrette

Tuesday: Chicken & Soba Noodle Soup

Last week the kids requested quinoa pasta with a pesto tomato sauce….sounded so good and easy that I couldn’t resist. We moved the chicken and soba noodle soup to this week.

Wednesday: Asian Salmon with Chinese Broccoli and Ginger Sauce

The soy sauce, mustard, garlic sauce on the salmon pairs wonderfully with the ginger broccoli. We made the ginger juice by grinding up ginger in our juicer other options might be a food processor or blender. If you do not have access to Chinese broccoli, try broccolini or broccoli instead. Both kids ate their greens….garden wizardry!!

Thursday: Spaghetti & Meatballs with Side Salad

I plan to use quinoa spaghetti for even more protein and a gluten-free option.


Friday: Out with Grandma & Grandpa

Skoogie & O’s Pick

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