Menu Plan Monday: April 13th~18th

I think 99% of my posts last week were about eggs: fabric ones, resurrections ones, the real deal. :) Time to move onto some more good recipes today! I thought I'd post the recipes from our delicious Easter Sunday dinner along with my weekly menus today. As you can see, my dinner plate was full! It was so good and really not an unhealthy meal overall.

Red, White & Blue Salad
with Poppy Seed Dressing

Make salad using:
your favorite lettuces
(I like a mixture of spinach and butter lettuces)
3 to 4 green onions
sliced fresh strawberries
fresh blueberries
blue or feta cheese crumbles
Toss with Poppy Seed Dressing:
1 1/2 cup sugar
2 tsp. dry mustard
1 tsp. paprika
Dash of salt
1/2 cup cider vinegar
Combine above ingredients in a blender; blend well, then add:
1 1/2- 2 cups vegetable oil
2 Tbls. poppy seeds
Dash of sesame seeds
1 tsp. grated onion
Mix until just blended.

Grilled Vegetables with
Cilantro Lime Butter

1/2 cup butter, softened
2 Tbls. lime juice
1/4 cup chopped fresh cilantro
1 clove garlic, minced
Stir these together until well-blended; set aside.
3 red potatoes, quartered
1 lb. fresh aspargus
2 med. onions
2 med. yellow squash
2 carrots
1 Tbls. olive oil
1/2 tsp. salt
1/2 tsp. pepper
Microwave potatoes on high for 5 min.; cool slightly. Trim ends on asparagus and cut in 3" pieces. Cut onions into quarters. Cut squash and carrots into 1/4" thick slices. Combine vegetables, oil, salt & pepper, tossing to coat. Arrange in a large grill basket. Grill, covered, over medium heat (300-350F) about 6 min on each side or until crisp-tender. Toss with half of the butter mixture. Serve with remaining butter or reserve it for pasta or fish. *We like to grill salmon (salted/peppered) with this because the butter mixture is so wonderful on the salmon!

If you have texture issues (like I do!) with traditional carrot cake~you know, the shredded carrots, the nuts~make this one instead! It's delicious and smooth, made with baby food carrots!

Velvety Carrot Cake
(from my friend Sarah)
2 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 1/4 cup vegetable oil
2 (7.5 oz.) jars baby food carrots
4 eggs
1 cup pecans, optional
Combine all ingredients, except pecans, in a large mixing bowl. Beat until well blended. Stir in pecans. Bake @ 350F for 35-40 minutes or until done.
***
Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
2 cups powdered sugar
2 tsp. vanilla
Blend butter and cream cheese together until smooth. Add powdered sugar a little at a time, then add vanilla and beat until smooth.

Now let's see what's cookin' this week:

Monday: fish tacos (love these, but have never made them~anyone have a great recipe?)
Tuesday: grilled chicken/pork chops with potatoes and veggies
Wednesday: spaghetti w/meatballs and garlic bread
Thursday: pinto beans and cornbread
Friday: make-your-own-pizza night
Saturday: chicken fingers, mashed potatoes & gravy and a veggie
Sunday: out for our 12th anniversary!!

For more menu plan ideas head over to I'm an Organizing Junkie!