Breakfast:
cold cereal
juice
Dinner:
sub sandwich
Coke
Supper:
stir fry over brown rice (it was a store bought stirfry...my dear husband couldn't believe I was actually feeding him something store bought...LOL)
eggrolls
oranges
Snack:
chocolate muffins
©2008 The Homefront Lines
Tuesday, May 20, 2008
Tuesday, April 29, 2008
Tostadas
DH and I are big fans of tostadas. The kidlets aren't. But, that didn't stop me from making them for lunch. I am just plain mean and cruel
©2008 The Homefront Lines
©2008 The Homefront Lines
Monday, April 28, 2008
Vegetable Pitas
I had some pitas and left over raw veggies and decided on veggie pitas for lunch. They were a hit with seconds being asked for.
Vegetable Pitas
whole wheat pita pockets
raw spinach leaves
zucchini--sliced
cucumber--sliced
grated carrots
red onion
grape tomatos
broccoli slaw
red pepper strips
ranch dressing
Fill pita pockets with ingredients and drizzle with ranch dressing.
©2008 The Homefront Lines
Vegetable Pitas
whole wheat pita pockets
raw spinach leaves
zucchini--sliced
cucumber--sliced
grated carrots
red onion
grape tomatos
broccoli slaw
red pepper strips
ranch dressing
Fill pita pockets with ingredients and drizzle with ranch dressing.
©2008 The Homefront Lines
Saturday, April 26, 2008
Baked Zucchini
While visiting my grandma she gave us a recipe for baked zucchini. it sounded good so I made it for supper. Everyone liked it except that it was cold by the time we came around for seconds. I need to find a way to keep it warm while we eat.
Baked Zucchini
1 cup Italian cracker crumbs
1/4 cup Parmesan cheese (the grated stuff)
salt and pepper
1 egg
flour
Mix the first three together. Place in a shallow pan. Beat egg in a different shallow pan. Place flour in yet another shallow pan. Wash and slice zucchini to about 1/4" thickness. Dredge in flour, egg and bread crumbs. Place on greased baking sheet. Bake in 400ยบ oven for20 minutes or so. It will be nice and brown and crispy. I served with yellow rice and green salad.
© 2008 The Homefront Lines
Baked Zucchini
1 cup Italian cracker crumbs
1/4 cup Parmesan cheese (the grated stuff)
salt and pepper
1 egg
flour
Mix the first three together. Place in a shallow pan. Beat egg in a different shallow pan. Place flour in yet another shallow pan. Wash and slice zucchini to about 1/4" thickness. Dredge in flour, egg and bread crumbs. Place on greased baking sheet. Bake in 400ยบ oven for20 minutes or so. It will be nice and brown and crispy. I served with yellow rice and green salad.
© 2008 The Homefront Lines
Tuesday, April 22, 2008
Teriyaki Garlic Stirfy
Stirfry is definitely one of our favorite foods. :) It is good with just veggies or with tofu added. DH insists we could put chicken in it, but then he isn't cooking, is he?? This recipe is a combination of different recipes.
Teriyaki Garlic Stirfry
1 box cubed tofu, drained and pressed
bottled teriyaki sauce
sprinkle ginger
about a teaspoon minced garlic
Mix teriyaki, ginger and garlic together. Marinate tofu in sauce for at least 1 hour up to 3 or 4 days.
Veggies (use as much as your family will eat):
broccoli, trees broken apart
carrots sliced at an angle
onion, chunked or sliced
red and orange peppers, chunked or sliced
celery, sliced at an angle
asparagus cut in thirds
teaspoon minced garlic
any other veggie you like in stir fry
Sauce (can double if wanted):
1 cup water
1/3 cup soy sauce
3 Tbs corn starch
Mix together until needed.
Heat sesame oil in large skillet or wok (if you are lucky enough to have one). Fry tofu until kind of crispy. Remove, set aside. Heat more sesame oil, add onions, peppers, carrots, celery and stirfry about 5 minutes. Add asparagus, garlic and tofu. Stir fry until heated through. Stir in sauce mix and stirfry until thickend and veggies are covered.
Serve over brown rice and with eggrolls.
copyright 2008 The Homefront Lines
Teriyaki Garlic Stirfry
1 box cubed tofu, drained and pressed
bottled teriyaki sauce
sprinkle ginger
about a teaspoon minced garlic
Mix teriyaki, ginger and garlic together. Marinate tofu in sauce for at least 1 hour up to 3 or 4 days.
Veggies (use as much as your family will eat):
broccoli, trees broken apart
carrots sliced at an angle
onion, chunked or sliced
red and orange peppers, chunked or sliced
celery, sliced at an angle
asparagus cut in thirds
teaspoon minced garlic
any other veggie you like in stir fry
Sauce (can double if wanted):
1 cup water
1/3 cup soy sauce
3 Tbs corn starch
Mix together until needed.
Heat sesame oil in large skillet or wok (if you are lucky enough to have one). Fry tofu until kind of crispy. Remove, set aside. Heat more sesame oil, add onions, peppers, carrots, celery and stirfry about 5 minutes. Add asparagus, garlic and tofu. Stir fry until heated through. Stir in sauce mix and stirfry until thickend and veggies are covered.
Serve over brown rice and with eggrolls.
copyright 2008 The Homefront Lines
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