A long time with no plan........

[Mel-icious]

So I planned my week out.....anyone else?

Tonight: Grilled chicken marinated in MOJO with black beans and rice and a salad

Tomorrow: Herbed Mozzarella Tortellini (store bought) and a salad

Saturday: Terriyaki chicken kebabs with fried rice, green beans in browned butter, and a salad

Sunday: Tangy flank steak with grilled baby bliss taters, and grilled corn on the cob

Monday: Chicken scampi with sauteed spinach and a salad

Tuesday: Crockpot chicken and dumplings, with buttered sweet corn and a salad

Wednesday: Honey rosemary grilled chicken, with lemon garlic red potatoes, grilled zucchini, and a salad

Thursday: undecided, either Apricot grilled chicken or steak,

[Csara]

Let's see, we'll be there every night, but on Sunday I'll need to have a substitute for the steak since I'm not a red meat eater, ok?

[Mel-icious]

Sure, you can have grilled portobellas that night!

[Ellyanne777]

I'm on my way too. I eat red meat so I will eat Csara's. Also could we just move in. I'm really tired of cooking and I could clean your house daily for the food intake!

[meliz]

The plan for this week is: since we are moving in a week we have to eat all the food in the cupboard/freezer. We put a moratorium on grocery shopping in fact. Its actually quite a fun game-- we're taking turns cooking, seeing who can come up with the best cupboard remnants creation. Monday was curried pasta salad (you should see the volume of pasta we have-- about ten partially used backages. oy!) .Tuesday was frozen fishsticks and left over pasta salad. Last night was bbqed sausages and frozen yellow beans and brocoli. Tonight we're looking at, I think, spinach quiche (use up some of them eggs!) and maybe tinned chickpeas. I also haven't ruled out pancakes. We have several boxes, opened, and used once (the type of thing I get to make when we have company for brekkie, but then forget about it, and buy another package the next time we have guests)-- so I'm half thinking pancakes and strawberries, but this isn't very supperish. There are also several 'mystery containers' in our freezer-- likely chile/curry'or pasta sauce, so we'll likely crack these open this w/e. So far the curried pasta salad is by far the best concoction, but it was a joint effort, so we're still tied.

[HeavenLeigh]

Hey M, I'm hitching a ride with E. She can clean and I'll take care of the girls for ya in exchange for wonderful meals each day
Darek can help T around the house doing the 'boy stuff'.

Anyhow, the lemon and garlic potatos sound pretty darn good....and the chicken scampi. Have you posted the recipes to those anywhere?

[Mel-icious]

Heaven and E, in my house, that could make for a pretty interesting week! LOL!

I'll post the recipes for you Heaven, originally the potatoes were part of a WW chicken recipe, I just leave out the chicken step when I want to make the potatoes. So I whip up the garlic, lemon, marinade and pour it over the taters, and roast them for about 45 minutes. Here's the whole recipe:

* Exported from MasterCook *

Lemon-Garlic Roast Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C. fresh lemon juice
1 1/2 T. extra virgin olive oil -- divided
3 cloves garlic -- minced (I used 4
really huge ones)
1 tsp. oregano
1/2 tsp. marjoram
3/4 tsp. salt -- divided
1/4 tsp. freshly ground pepper
4 skinless -- bone-in chicken
breasts (I'm sure it would be fine with
boneless too)
1 pound small red potatoes -- quartered
1/2 C. water

1. Preheat oven to 425 F
2. Combine the lemon juice, 1 T. of the oil, the garlic, oregano, marjoram, 1/2 tsp of salt and 1/8 tsp. pepper in a large bowl (I used a ziploc). Add the chicken, tossing well to coat and marinate 20 minutes (I marinated for 3 hours but I didn't plan that!!)
3. Meanwhile, combine the remaining 1/2 T. oil, 1/4 tsp salt and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large rasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade, reserve marinade. Remove the potatoes from the oven and plae the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes, baste with the pan juices. Return the pan to the oven and roast until the internal temperature is 170 F. (I didn't need the last 20 minutes, my chicken pieces were done. The potatoes were done, too, since they were small.)

4 servings, 6 WW points per serving

[Mel-icious]

and here is T's favorite Scampi recipe:

* Exported from MasterCook *

Restaurant-Style Chicken Scampi

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces chicken tenders (I use a pound)
1/4 cup all-purpose flour
1 tablespoon olive oil
1 package spaghetti -- (16 ounce)
1 tablespoon olive oil -- divided
1 green bell pepper -- cut into
1 wide strips -- (1/2 inch)
1 red bell pepper -- cut into
1 wide strips -- (1/2 inch)
1 yellow bell peppers -- cut
into 1/2 inch wide strips
1 onion -- chopped
2 tablespoons chopped garlic
1 1/2 cups four cheese
Alfredo sauce
1/2 cup fresh chopped
parsley -- for garnish


Place chicken and flour in a large resealable plastic
bag; seal bag and shake to coat. Heat 1 tablespoon oil in a
large skillet over medium heat. Shake excess flour off
chicken and saute in oil for 4 to 5 minutes each side, or
until golden brown and cooked through (juices run clear).
Remove from skillet and place in a medium bowl; set aside.
2 Bring a large pot of lightly salted water to a boil.
Add spaghetti and cook for 8 to 10 minutes or until al
dente; drain, reserving 2/3 cup cooking water, and return
pasta to pot. Set aside pasta and cooking water.
3 Wipe skillet with paper towel. Heat 1 teaspoon oil in
skillet over medium heat. Add green bell pepper, red bell
pepper, yellow bell pepper, onion and garlic and saute for 3
minutes. Cover, reduce heat to low and cook 3 minutes more or
until vegetables are tender.
4 Stir in Alfredo sauce, cover and heat for 1 to 2
minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

NOTES : My notes: I use 5 Brothers Alfredo or Roasted Garlic Alfredo sauce. I add garlic powder, pepper, salt, and paprika to the flour before I coat the chicken. Instead of putting the alfredo in the pepper pan, I put the alfredo sauce in a separate saucepan, first I take about 5 large cloves of garlic and mince them fine, I add about 1 tablespoon of butter and put it in the pan, I turn the pan on low heat and soften the garlic in the butter, about 8 minutes. Then I add the alfredo sauce and follow the recipe the rest of the way.

[HeavenLeigh]

Thanks M I'm doing the potatos tomorrow and the chicken one day this weekend YUMMERS.
Now just where in da heck is E? I'm moving to M's house

[Mel-icious]

Heaven if you like lemon garlic chicken, try that whole recipe, its excellent!

[HeavenLeigh]

I sure will M I love lemon/garlic anything. My mom found a recipe in the Taste of Home magazine some years back a recipe for lemon garlic salad dressing. OMG, talk about wonderful! It is da bomb! I'm not sure of the exact measurements but 1/2 lemon juice and 1/2 veg. oil. Then you season it with pressed garlic cloves, salt, ground black pepper, and dry ground mustard.

[Csara]

Heaven, that dressing sounds delicious and so easy! I'll have to try it out.

Meanwhile, I have not planned my week out in so long. Tonight I am making some sort of chicken, but not sure what yet. That lemon-garlic roast chicken looks good, but I'm about to check out some other threads for more ideas. I'm tired of just marinated grilled chicken, chicken/veggie stir-fry, and breaded chicken breasts. Those seem to be the only chicken dishes I've made lately.

[Deana]

I'm so burnt out on chicken too (marinated/grilled/baked... all of it!)
I have ground turkey thawing in my fridge for dinner and I have no idea what I'm going to do with it. I'm tired of taco salad and turkey burgers.
I just bought Cooking Light's 2002 recipe book. I'm scanning for recipes to try so hopefully, I'll have some good ones to post soon!

[Csara]

D, have you tried M's recipe for Cilantro Turkey Burgers? They are amazing!! Or how about a chili with the ground turkey or turkey meatballs and spaghetti?

[Deana]

I've tried the cilantro turkey burgers, and yum! Totally delish!
I think I'll do meatballs and spagetti - thanks for the suggestion! I have some really good sauce at home - The Silver Palate Parmesan-Basil sauce. It's killer. I'd make my own sauce, but I like to brew it up all day long...
Csara, have you made the Chicken in Peanut sauce? It's so good! Hold on... I'll go find it for ya...