Posted by Trina O'Boyle on Monday, July 8, 2013 Under: O'Boy! Food
Since we are traveling throughout the month of July, and we wouldn't be able to truly be able to do a proper meal plan. So I decided that starting last week for next 4 weeks I would choose recipes from some of my favorite cookbooks and magazines to share with you. Not only would I share the recipes but you would get a chance to WIN a copy of the cookbooks and subscriptions to the magazines I share. In my REAL FOOD Weekly Menu Plan for the week of July 1st I shared inspirations from Everyday Cooking with Organic Produce and this week the cookbook is Stonyfield Yogurt Cookbook.
Now you might think - Yogurt for dinner? You can make so many things using yogurt. It can be a substitute for sour cream and the Bactria found in yogurt is great for the digestion system. When looking for the best yogurt make sure it has 5 active cultures including L. acidophilus, l. rhamnosus, Bifidobacteria, Lacobacillus bulgaricus and Steptococus which Stonyfield has in all their yogurts.
I've chosen recipes for sides and main dishes that I've cooked for my family and they have loved.
REAL FOOD Weekly Menu Plan
Monday: Lemon Pepper Tilapia with Cucumbers and Fennel salad (both vegetables are in season and can be picked from your garden or bought locally at your favorite farmers market.)
Tuesday: Grilled Curry Chicken Breast with a Dill Yogurt Sauce served with potatoes. To make it more cost effective pick the dill from your garden and purchase bone in pastured chicken.
Wednesday: This is perfect meal for those busy nights when you want a lighter dinner - Yogurt Mushroom and Bacon Quiche served with a salad (use vegetables from the garden, CSA or farmers market).
Thursday: Vegetable Pasta Yogurt Toss is a great meal to use all those veggies from the garden or your CSA box.
Friday: No one wants to cook on a Friday night so Take Out is on the menu
Saturday: BBQ Spicy Chicken - perfect for a backyard get together
Sunday: I had something similar in New Orleans a few years ago and it was amazing! Shrimp-Stuffed Avocados which is perfect for a hot summer night.
Stonyfield's Shrimp Stuffed Avocados
1 lb of medium shrimp cooked, peeled and chilled
1 cup sliced mushrooms
1 cup green seedless grapes cut in half
1 TB fresh lemon juice
1/2 teaspoon dried rosemary
3 TB minced fresh parsley
6 large bibb lettuce leaves
3 medium avocados, cut in half and pitted
Combine the shrimp, mushrooms, and grapes in the large mixing bowl. In another bowl, stir together the yogurt, lemon juice, rosemary, and parsley. Gently fold the yogurt mixture into the shrimp combination.
Place one lettuce leaf and an avocado half on each serving plate. Fill the avocado halves with the shrimp and yogurt mixture. Top with pepper and serve.
You can WIN a copy of Stonyfield Yogurt Cookbook, Everyday Cooking with Organic Produce or a subscription to Bon Appetit by commenting below and telling us what is your favorite way to use yogurt.
*** To get more menu plans join me over at Musings of a Housewife!
In : O'Boy! Food
Tags: meal plans dinner giveaways
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