Posted on
5 August, 2007 By
Csara
Menu for the Week
I’m enjoying sticking to my meal plan for the week. It makes life much easier. I create my menu over the weekend and write out my shopping list so I can go to the grocery store on Monday mornings. I have decided to only plan 4 meals per week for a while and see how that goes. The 5th day will be something simple, such as pasta or homemade pizza. We normally eat out or take in on the weekends. So, here goes! I am trying a few new dishes out this week.
- Japanese steak rolls, lime rice
- chicken dijon, garlic mashed potatoes, salad
- salmon marinade, broccoli, crusty bread
- fajita salad with creamy cilantro-lime dressing
Let me know if anyone wants any of these recipes. All but the salmon are recipes from HT members.
What does everyone else have planned this week?
Categories :
Menu
Recipe By :Louis F. deLaunay, Grapevine, Texas
Serving Size : 4 Preparation Time :0:00
Categories : August ‘97 Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinned, boned chicken breast -- cut into thin
strips
Cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green bell pepper rings
1 cup sliced red onion -- separated into
rings
1/2 cup (2 ounces) shredded reduced-fat Monterey
Jack cheese
2 tablespoons sliced ripe olives
1 (15-ounce) can pinto beans -- rinsed and drained
1 medium tomato -- cut into 8 wedges
Creamy Cilantro-Lime Sauce
CREAMY CILANTRO-LIME SAUCE
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
1/3 cup skim milk
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
2 large garlic cloves -- minced
Combine first 6 ingredients in a medium bowl. Add chicken; toss to coat.
Place a large nonstick skillet coated with cooking spray over medium heat
until hot. Add chicken mixture; sauté 8 minutes or until chicken is done.
Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4
bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Serving Size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce
Yield: will be good for about 2-3 salmon steaks
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup Dijon mustard
3 tbsp. prepared horseradish
2 tbsp. light brown sugar
1 tsp. rice vinegar
Marinate the salmon in all but 1/3 cup of marinade for about 30 minutes. Brush the rest on while grilling.
***First, I didn't measure any of the ingredients. Second, I marinated the salmon in all of the sauce for about 3 hours and pan-seared on the stove top. YUM!
4 boneless, skinless chicken breasts
4 "tubes" of string cheese
2 TBS dijon mustard (I sometimes use 'spicy brown' mustard)
1/4 cup skim milk
3/4 C Italian style bread crumbs
Pound chicken breast so that they are 1/4" thick. Take a piece of string cheese and roll a piece of the flattend chicken around it. do this with each chicken breast. Set aside.
Whisk together the mustard and milk. Dunk each piece of chicken into the mustard/milk mixture, then into the breadcrumbs. Lay the chicken seam side down in a lightly greased 9X13 pan. Bake at 375 for 30-35 minutes.
I serve with garlic mashed potatoes and either a salad or a steamed green veggie
(Garlic mashers: about 2 very large baking potatoes, cubed, SKIN ON, boiled until tender. Mash with 1 minced garlic clove, aprox 1/2 can of fat free chicken broth and either 1/4 cup light/ff sour cream or ff milk)
Serves 8
1 lb. Flank Steak
16 Asparagus Spears trimmed to about 8 inches
16 Scallions trimmed to 8 inches
6 tbspns. Seasoned Rice Vinegar
6 tbspns. Soy Sauce
4 tspns. Sugar
1 tbspn. Toasted Sesame Oil
Slice Steak into 16 strips 1/4 to 1/2 inch thick. Pound to 1/8 inch thick. Season with salt and pepper. Place 1 asparagus and 1 scallion accross the short end of a strip of beef. Roll and secure with toothpick. Repeat. Place rolls on shallow baking pan in a single layer. Combine remaining ingredients and pour over beef. Marinate 10 minutes. Preheat Broiler to high. Broil for 5 minutes. Remover rolls from pan and tent with aluminum foil to keep warm. Transfer marinade to small saucepan. Boil until syrupy, about 5 minutes. Remove toothpicks. Spoon glaze over each serving.
serve with lime rice
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Garlic Lime Rice
1 T. olive oil
3 large garlic cloves, thinly sliced
1 cup long-grain white rice
2 cups water
2 T. fresh lime juice
1 t kosher salt
2 T minced fresh cilantro
2 t. lime zest, minced
Heat oil in sauce pan over medium-high. Add garlic; saute 3 min., or until golden brown. Stir in rice; saute 2 min.
Add water, lime juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed.
Stir in cilantro and lime zest.