Monday, May 25, 2009

Menu Planning -- May 25th

Back to reality -- which I welcome in the kitchen!
  1. Artichoke Mushroom Breakfast Casserole
  2. Lime and Cilantro Black Beans and Rice
  3. Pesto Chicken Salad Sandwich/Pita (inspired by CPK sandwich) w/ side of Baked Tortilla Chips
  4. Southwestern Salad w/ Grilled Chicken and Honey Lime Vinaigrette (lettuce, black beans, cheese, baked tortilla chips, corn)
  5. Not Guilty Your Honor Pita w/ side of Cubed Melon

Sunday, May 10, 2009

Menu Planning

Heading on vacation later this week -- trying to use up what we have in the fridge without a trip to the store!

Quesadillas and Black Bean and Corn Salad
Mac n Cheese -- shells no less ;)
BBQ Chicken Pizza

Sunday, April 26, 2009

Menu planning -- April 26

Spaghetti and Meatballs
Chicken Caesar Salad
Meatball subs with Sweet Potato Fries
Chicken Enchiladas

Sunday, March 8, 2009

Lebanese Chicken Pitas

1 tbsp allspice
1 tsp cinnamon
1 tsp cumin
Salt and pepper
1 lb chicken breasts

Mix above ingredients together. Check taste before rubbing on chicken and adjust to your preference. Rub mixture on chicken and marinate chicken for 1-2 hours.

Cook chicken in skillet with olive oil, until cooked through. Allow to cool slightly, in order to cut. Cut chicken into small strips. Cut 1 onion and 1 green pepper into blunt strips. Saute but keep crunchy the onion and green pepper. Mix together cooked chicken, onions and peppers. This can be made a day ahead and reheated.

4 tbsp greek yogurt
1 tbsp minced onion
1 heaping tbsp chopped mint
½ minced garlic clove
½ fresh squeezed lemon juice

Combine ingredients. Adjust taste to your preference. This can also be made a day ahead.
Serve chicken mixture on lavash bread (or pita-like bread) with lettuce, tomatoes, and sauce.