Tuesday, January 22, 2013

Dinner Menus plus Caribbean Corn and Zucchini Saute

I've been away for a few days caring for my mom in Tennessee prior to some serious surgery she is having at the end of the week.

On top of the medical issues she's caught that nasty flu that most of the states (except mine and Alabama) has an epidemic with these days.  Needless to say the flu takes a toll on you and is hard to get over.  Especially for the elderly.  My mom is 84 and still full of vim and vigor....but this has definitely affected her appetite!  I think a bird eats more than she does. 

Not eating equates to losing weight.  At 100 pounds she doesn't need to do that.  So to get her stronger before the surgery I decided to fatten her up a bit with some good dinners.

These are nice rounded meals that you and your whole family will enjoy.  Some items I've posted before and some are new. 

Hope you enjoy these meal ideas as much as my mom did!  She complained of being so "stuffed"...I'm sure she gained a few pounds back!

Dinner Menu #1

Theme:  The Islands

Main:  Chili Lime Spiced Pork Tenderloin  (make the pork from this salad, Pork Tenderloin, Pear, and Glazed Walnut Salad)
Side:   Caribbean Corn and Zucchini Saute  (*recipe below*)
Side:   Spring Greens salad with homemade Ranch dressing  (made from my Creamy Ranch Slaw)
Starch:  Hot Roll

Dinner Menu #2

Theme:  A little bit of Italy

Main:  Chicken Marsala
Side:   Mini Bowtie pasta
Side   Spring Greens salad with homemade Ranch dressing 
Starch:  Hot Roll

(looks like someone already ate the roll!)

Dinner Menu #3

Theme:  Down home

Main:  Chicken Fried Steak with Gravy
Side:  Green Beans
Starch:  Mashed Potatoes

Cute idea for the hot rolls.  We took Brigford frozen bread rolls and place two rolls into each muffin cavity.  Allowed them to thaw and rise for a couple of hours and then back them at 375 degrees for about 12 minutes.  The result is as you see in the picture, you get a big puffy roll, similar to a cloverleaf roll.  The dough pieces will form together as they rise.  Such a pretty and easy roll!

I hope you enjoy these dinner menus, and try a couple this week!

This corn saute is wonderful....!

Caribbean Corn and Zucchini Saute

serves 4

3 T butter
1 whole zucchini, cut in half lengthwise and then sliced
1 pkg of frozen sweet corn
1 T Mrs. Dash Caribbean Citrus blend

In a non-stick skillet over medium heat add the butter and allow to melt.  Add the zucchini stirring and tossing until lightly brown on both sides, about 3-4 minutes.  Add the corn and sprinkle the Caribbean Citrus blend over the mixture.  Stir to blend, and allow to cook stirring occasionally until corn is toasted, about 5 minutes.  Serve hot.

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