Wednesday, June 9, 2010

Week #5

Menu and *Serving Suggestions
1.  Crock-pot- Asian Honey Chicken *Serve on Brown Rice
2.  Meatless-  Baked Macaroni and Three Cheese *Salad
3.  Chicken-  Turkey Piccata *Pasta,  *Squash or Sweet Potatoes
4.  Beef- Shepherd's Skillet *Broccoli
5.  Easy-  Breakfast Burritos *Fresh Fruit

1.  Crock-pot- Asian Honey Chicken
(Saving Dinner Cookbook-- I adapted it for the crock-pot)

1/8 cup sesame oil
1/4 cup honey
1/4 cup low-sodium soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breasts halves
1 tablespoon vegetable oil
5 green onions, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, chopped small or shredded

In crock-pot mix oil, honey, soy sauce, and garlic.  Add chicken and cook on low for 6-8 hours.

Just before serving heat vegetable oil in a wok or a large skillet over medium-high heat.  Saute green onions, red and green pepper and carrots until tender.  Add chicken and sauce, saute lightly and then serve over brown rice. (I don't add all of the sauce from the crock-pot because I don't want it to be to runny.)

2.  Meatless- Baked Macaroni and Three Cheese
(Saving Dinner Cookbook) This is a favorite!

3/4 pound ziti pasta, cooked
1 jar spaghetti sauce, your choice
1 cup low-fat sour cream
6 ounces provolone cheese, thinly sliced
6 ounces low-fat mozzarella cheese, shredded
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees F.  Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, toss together the pasta, spaghetti sauce, and sour cream.  Mix together the provolone, the mozarella, and the Romano cheeses and set aside.  Now layer half the mixture into the baking dish and sprinkle half the cheese mixture on the pasta.  Layer remaining pasta on top and then the rest of the cheese.  Bake for 30 minutes or until bubbly.  Don't let the cheese brown.

3.  Chicken- Turkey Piccata
(Saving Dinner--Yes, sometimes I use chicken)

2 tablespoons butter
1 tablespoons olive oil
6 turkey breast cutlets
2 tablespoons flour
2 lemons, juiced
1 tablespoon capers (optional)

In a skillet, melt half the butter and all of the oil together.  Dredge turkey in flour and saute' turkey till done.  Remove and keep warm.  In the skillet, whisk in the lemon juice and scrape up the browned bits off the bottom of the pan.  Add remaining butter, whisking to incorporate.  Add capers and return turkey to skillet; turn to coat.  Serve spooning sauce over the top.

We then placed the turkey on top of our pasta and marinara sauce.

4.  Beef-  Shepherd's Skillet
(Saving Dinner Cookbook)

2 teaspoons olive oil
1 onion, chopped
1 clove garlic
1 pound extra-lean ground beef
1 cup oats (optional)
3 squirts ketchup
1 teaspoon cumin
1/4 teaspoon nutmeg
salt and pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
2 1/2 cups mashed potatoes
1/2 cup low-fat sour cream
3/4 cup low-fat cheddar cheese, shredded

Preheat the broiler.

In a skillet (oven proof), heat the oil over medium-high heat.  Add the onion, garlic, and beef and cook till beef is browned and crumbled.  Drain beef and blot with paper towels (with this step the fat grams will be lower).  Add oats and stir well to incorporate.

Add ketchup, spices, beef broth, and cornstarch; stir well and allow to simmer on low and to thicken slightly.  Heat mashed potatoes and set aside.  Add sour cream to beef mixture and mix again.  Remove skillet from heat and spoon potatoes as evenly as possible over the entire skillet.  Top with shredded cheese and place skillet under the broiler until the cheese is melted and bubbly. (Make sure the skillet is oven safe!)

5.  Easy Breakfast Burritos
(Susan Christensen)

American cheese
bacon, cooked
scrambled eggs

Melt 1 slice of American cheese on a large tortilla.  Put 1-2 pieces of cooked bacon on top of melted cheese, top with scrambled egg.  Serve with Salsa.  Roll up and enjoy!

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