Menu Planning - June 14th, 2009

Portobello Penne Pasta

Grilled Rosemary Chicken with Roasted Baby Potatoes

Turkey & Spinach Wraps with Sweet Potato Fries

Edamame and Black Bean Salad with Cilantro Lime Rice

Tofu Stir-Fry

Menu Planning - June 7th, 2009

Hearty Vegetable Lasagna
Pasta Salad
Chicken & Artichoke with Angel Hair
Veggie Pizza
Quesadillas & Black Bean/Corn Salad

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

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

Menu Planning

Can you tell someone found a new recipe blog?

1. Oven-Fried Honey Chicken Nuggets with fresh steamed broccoli
2. Greek Pasta Salad
3. Lettuce Wrap Tacos with black bean and corn salad
4. Chicken & Artichoke with Angel hair
5. Chicken Chickpea Curry Bowls
6. Taco Salad

Menu planning -- April 26

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

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.

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

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.

Mom's Chicken Divan

1 LARGE BUNCH BROCCOLI (OR BAG OF FROZEN)
4 CHICKEN BREASTS COOKED & TORN UP
1 C MAYO
2 CANS CREAM OF CHICKEN
1 TSP LEMON JUICE
1/2 TSP CURRY (OR lots MORE!!)

COOK BROCCOLI. DRAIN.

IN SQUARE BAKING DISH PUT TORN UP CHICKEN & BROCCOLI ON
TOP OF THAT.

IN MIXING BOWL MIX SOUP, MAYO, JUICE, & CURRY.

MIX & POUR OVER CHICKEN & BROCCOLI.

BAKE AT 350 FOR 1 HOUR.

SERVE OVER RICE

Mom's Pork Chops & Potatoes

Dollop of oil in big frying pan or skillet -- heat it up

SALT & PEPPER PORK CHOPS BONELESS/OR BONE IN ( I LIKE BONELESS)

brown them pretty good in the pan,

ADD CUT UP MUSHROOMS OR ONIONS OR GREEN PEPPERS......OR ALL 3!!!!

Add 1 can Cream of Mushroom Soup & 1 can Golden Mushroom Soup

IF YA HAVE SOME WINE THROW THAT IN.

Add a little water, not too much. (1/4 cup to start)

PUT IN SOME CUT UP POTATOES, SKIN ON IF YOU WANT. QUARTERS
OR EIGHTHS.

Cover & simmer until veggies are tender..(~20-30 Minutes)

IF IT GETS TOO THICK ADD SOME MORE WATER OR WINE

And if you are me SERVE WITH KETCHUP!!!!

Veggie Laughing Cow Pizza

Ingredients

1 pre-packaged pizza crust

1 c sliced mushrooms
1 small can sliced olives
handful of sliced tomatoes

2 wedges Laughing Cow cheese (we used french onion flavor)

Pesto sauce to taste

Minced garlic

Directions

1. Preheat oven based on crust package instructions

2. Spread Laughing Cow cheese over crust.

3. Spread pesto sauce on top of cheese.

4. Sprinkle minced garlic on top of that.

5. Add veggies on top of pizza.

6. Bake as long as directed on crust package.

7. If pizza looks a little dry, drizzle on some EVOO. Enjoy!

(inspired by Love Deliciousness)

Easy Chicken Marinade

2 skinless, boneless chicken breasts
2 cloves garlic, minced
T brown sugar
T minced ginger
1/4 cup soy sauce (we use low sodium)
t olive oil

I usually put all of this in a ziploc baggy before work and then grill on the george foreman!

Dill Pretzels

40 oz pretzels
12 oz Orville Redenbacher's popcorn oil
1 oz Hidden Valley Ranch Powder
1 Tbsp garlic powder
1 Tbsp dill weed

Mix the oil, ranch powder, garlic powder, and dill weed together in a bowl.
Put pretzels in a bag.
Pour the oil mixture in bag and mix together well, store in a cool place.

Note - they seem to get better if you let them sit for a day or two before eating, the pretzels absorb the oil slowly.

Alabama Chicken Salad

Another simple, yet delicious recipe from my good friend Beth (the only modification is that I add celery). Served on honey wheat bread...to.die.for.

4-6 chicken breasts boiled (I add celery, onion, salt and Watkins chicken seasoning to the water)
1/2 cup broth from chicken
3/4 cup mayo or more if too dry
a few big squirts of honey
a few big squirts of bold and spicy mustard
1 Tsp Watkins organic parsley
1 Tsp Watkins organic basil
lots of salt and cracked pepper
handful pecans chopped
bunch of grapes sliced

Honey Mustard and Stuffing Chicken

Honey Mustard and Stuffing Chicken (WW Community Recipe)
Servings: 4

Ingredients

1 1/2 cup(s) Stove Top Stuffing For Turkey, Prepared With Margarine, use stuffing dry just as packaged
1/2 cup(s) hot water
1 tbsp I Can't Believe It's Not Butter! Mediterranean blend light, melted
1 pound(s) Chicken breast, skinless, boneless, raw, divide into four 4 oz pieces
1/3 cup(s) fat-free sour cream
3 tbsp honey
1 tbsp Dijon mustard

Instructions
1. Preheat oven to 400. Coat 13 x 9 pan with non stick spray
2. Mix stuffing, water, and melted butter. Let stand for two minutes. Spoon 4 mounds of the mixture in the prepared pan and top each mound with a chicken breast
3. In a small bowl, combine the sour cream, honey, and mustard. Mix well and spoon over chicken
4. Cover the dish with foil and bake for 25 minutes. Uncover and Bake for about 5 minutes.