Shake and bake pork chops with buttered egg noodles and stuffed portabella mushrooms

SUNDAY
Shake and bake pork chops. Follow box instructions.
Cook noodles until tender. Drain. Melt gourmet lemon dill butter in pan. Toss pasta until fully covered.

Stuffed Portabella mushrooms
Ingredients
2 mid sized portabella mushrooms
feta cheese
bread crumbs
Olive oil
Garlic
Rosemary, basil and oregano

Wash mushrooms carefully. In a mid sized bowl break up feta cheese. To this add basil, oregano, rosemary and chopped garlic.
Mix in the olive oil until a doughy mass is formed. Add bread crumbs until it firms up. Stuff about a tsp of mixture into each mushroom. Bake at 350 degrees until done. Serve hot.

Lemon Mustard Chicken with rice and sauteed broccoli

SATURDAY
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.

Serve with white rice and sauteed broccoli and garlic.

Seared Asian sesame ahi with rice and sauteed zuchinni

FRIDAY
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.

Microwave Shrimp Barbecue with steamed new potatoes and asparagus

THURSDAY-MOVING DAY

Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt

Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.

Easy Microwave Italian pork chops with pasta and

WEDNESDAY-MOVING DAY
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste

Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.

Serve with pasta

Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper

Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.

Mustard-Crusted Salmon, saffron rice and

TUESDAY-MOVING DAY
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.

Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.

Soy chicken with pickled ginger soba noodles

Monday
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.

Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.

Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.

Serve with sauteed snow peas

Tofu Spinach Manicotti

SUNDAY
Sauce:
Chop a medium onion and 2-3 cloves garlic. Saute in 1/4 cup olive oil for 5 minutes. Add herbs: 1 tablespoon basil, 1 teaspoon oregano, 1 teaspoon thyme and saute until fragrant. Add two 28-oz cans of diced tomatoes. Simmer uncovered for 30 minutes. Add 1/2 cup dry red wine. Salt and pepper to taste.

Filling:
Squeeze excess moisture from a 1-lb brick of firm tofu (press between paper towels). Crumble tofu into a bowl and add 2 beaten eggs. Thaw and drain (press out water) one package of frozen spinach and add to tofu. Add 1 teaspoon basil, 1 teaspoon oregano, 1 clove minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

Assemble:
Pour about a cup of the sauce into the bottom of a 9x13 baking dish. Stuff uncooked manicotti shells with the spinach/tofu mixture. Arrange the manicotti in a single layer over the sauce. Top with the remaining sauce, making sure to cover all the shells. Cover tightly with foil and bake at 350 for an hour.

Add some part skim milk mozarella
Enjoy!

Serve with fresh bread and salad

CE Fish & Chips

SATURDAY
page 72 clean eating mag. update later

Souvlaki with tzatziki and Fassolakia Freska me Domata

Greek Souvlaki Recipe

Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.

2¼ hours 2 hours prep

SERVES 4

1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes

1/4 cup extra virgin olive oil

1/3 cup red wine vinegar

2 cloves garlic, minced

1 onion, finely chopped

1 tablespoon dried Greek oregano

2 tablespoons chopped fresh parsley

1 1/2 tablespoons chopped fresh mint

coarse salt

freshly cracked black pepper

Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.

Tzatziki Prep Time:

15 minutes

Ingredients:

16 ounces (2 cups) of thick Greek yogurt

4 to 10 cloves of garlic, finely chopped

1/2 cup of diced or grated cucumber (Kirby or "English")

1 tablespoon of olive oil

2 teaspoons of lemon juice

Preparation:

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.

Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper
Preparation:
Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Vegetarian tacos

THURSDAY
1 12 oz package meatless crumbles
1/2 tsp salt free Southwest chipotle seasoning
1 15 oz pinto beans, rinsed and drained
1 cup refrigerated salsa
2 cups cooked brown rice
1 cup frozen whole kernel corn, thawed
24 taco shells
Light sour cream (optional)
shredded sharp cheddar cheese
diced avocado
diced tomato

1. Heat a large nonstick skillet over medium high heat, coat pan with cooking spray. Add meatless crumbles and chipotle seasoning, and cook 2 minutes or until thoroughly heated. Add beans, salsa, rice and corn; cook 4 minutes or until thoroughly heated.
2. Spoon 1/4 cup crumble mixture into each taco shell. Top with sour cream, cheese, avocado, and tomato, if desired.
Yield 12 servings

Serve with salad

Zesty Tilapia with Mushrooms

WEDNESDAY
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 45 Minutes
Servings: 4
"Tender tilapia and distinctive porcini mushrooms are cooked with lime juice and butter."
Ingredients:
1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
Directions:
1. Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
3. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.

Serve with rice and broccoli

Stuffed Peppers with salad

TUESDAY
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.
Preheat oven to 350 degrees F. Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 15 to 20 minutes. Remove from oven and serve immediately.
Makes 4 servings

Mexican Tamale with Salad

MONDAY
5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa
Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.Yield: 2-3 dozen tamalesPrep Time: 1-2 hoursCook Time: 1 hourDifficulty: Intermediate

Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds

SUNDAY
Ingredients:
1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tblsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes
Whiz at high speed for 5 minutes
Strain through cloth lined seive - press hard to get out all the milk
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes

Grilled Boston Pork Butt with swiss chard and rice

SATURDAY
I'm going with the traditional way we do our boston pork butt/shoulder. Throw on grill with roasting pan. Throw onions, garlic, cloves, a bay leaf, salt and pepper in with it and slow cook it for about half a day. (approx 5 hours). This time I might add a bit of tequila into the broth/water mix as I'll be using the leftover meat for tamales later next week.

Swiss Chard
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Chicken & Dumplings

FRIDAY

Going super easy this evening.
Fill pot with water and chicken boullion. Toss carrots, celery, onion, garlic and fresh spices into pot.
Use 3 chicken thighs, one boneless, skinless chicken breast.
Let simmer for approximately 30 minutes.
Make bisquisk dumplings
2 cups Original Bisquick® mix
2/3 cup milk
1. Stir ingredients until soft dough forms.
2. Drop by spoonfuls onto boiling stew; reduce heat.
3. Cook uncovered 10 minutes. Cover and cook 10 minutes. High Altitude (3500-6500 ft) No changes.
Source(s):
www.bisquick.com

Slow Cooker Swedish Meatballs

THURSDAY
Going easy this night. Banquet Crock Pot classics. Trying to use up food in the freezer since the move is right around the corner. No recipe for this, just follow directions on bag.
Serve with buttered corn.

Cinnamon Apple Pork Tenderloin with Baked Acorn Squash and Rotini

WEDNESDAY
Ingredients:
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preparation:
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.Serves 4.

Classic Baked Acorn Squash
Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.

Baked Ocean Perch with buttered corn on the cob and rice

TUESDAY
This will all be makeshift as I'll be at work this day.

Ocean Perch
Set out to thaw in the morning. Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Monday night.

Roast cornish game hen with spicy fruit salsa & Roasted new potates & Green Beans

MONDAY
1 1 3/4-pound Cornish game hen, split in half along backbone
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
1 tablespoon olive oil
3/4 cup fruit salsa
Instructions
Preheat oven to 450°F. Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice. Place hen halves on rack set on baking sheet. Sprinkle with salt and pepper; brush with oil mixture. Roast until juices run clear when thigh is pierced, about 25 minutes.
Transfer hen halves to plates. Spoon remaining salsa mixture on top.

Fruit Salsa Recipe
Ingredients
1 8-oz can pineapple tidbits
1 8-oz mandarin sections
1 cup copped strawberries
1 cup raspberries
3 tbsp sugar ( or 1 tbsp Stevia)
1/4 cup lime juice
1/4 tsp salt
pinch of cayenne pepperDirections
Drain pineapple and mandarins
Reserve 1 tbsp juice from each
Combine pineapple and oranges with the strawberries and raspberries in a medium sized bowl
Stir together gently
In a second bowl,combine reserved juice with sugar, lime juice,salt and cayenne.
Stir until the sugar dissolves
Pour over the fruit.
Cover and chill 3 to 4 hours, or until ready to use.
Variation:
If you like it hot, add some jalapeno or habanero pepper to the salsa.
This recipe is also excellent when served as an appetizer dip with sweet potato chips & slices of fresh fruit. It is also delicious as a topping for grilled chicken or fish, or as a topping for sorbets and ice cream.

Serve with roasted new potatoes

Marinated Flank Steak with Herbed Goat Cheese Mashed Potatoes & Japanese Style Grilled Mushrooms

Sunday
Marinated Flank Steak
This is actually my own recipe that I've put together over time. It makes the flank steak so tender, flavorful and juicy!
1/2 cup Soy Sauce
1 tbsp Sesame Oil
1/4 cup coarsely sliced green onions
2 garlic cloves, coarsely chopped
Let sit in marinade for at least 2-3 hours. Best if steak marinates for more than 4 hours though.

Herbed Goat Cheese Mashed Potatoes
INGREDIENTS
1-1/4 pounds russet potatoes, peeled and cut into 2-inch pieces
1/4 cup low-fat milk
2 tablespoons extra virgin olive oil
1/2 cup Dannon® Plain Yogurt
2 ounces crumbled herbed goat cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Place potatoes in a heavy saucepan, add 1 inch of water and cover with a tight fitting lid. Place over high heat. When you see steam escaping (don't take off the lid) reduce the heat to low and continue cooking for exactly 20 minutes.
Drain the potatoes and put them back in the pot over medium heat. Shake the pan and cook for 1 minute to make the potatoes very dry. Mix the milk, olive oil, and Dannon® Plain Yogurt in a glass measuring cup and microwave until hot.
Mash the potatoes and fold in the yogurt mixture and then add the goat cheese. Season with salt and pepper.

Japanese-Style Grilled Mushrooms
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 2
"In this recipe, flat mushrooms are flavored with sesame oil, soy sauce, and ginger before being grilled."
Ingredients:
4 portobello mushroom caps
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced fresh ginger root
1 small clove garlic, minced
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Wash the mushrooms; arrange on a baking sheet with top side of the mushroom facing down. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms.
3. Roast the mushrooms under the broiler until soft, about 10 minutes.

Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast & Wild Rice with Oven Roasted Cauliflower

Saturday
Ingredients
2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
For the pan roasted chicken breast:
2 (12-ounce) Airline chicken breast, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil
Directions
For the chanterelle mushroom-gorgonzola stuffing:
In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees.
With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
Place the entire pan in a 350 degree oven and roast until done. Serve with onion jus immediately.

Roasted Cauliflower Recipe
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4

Buffalo Burgers Stuffed with Blue Cheese & Balsamic Mixed Greens with Wild Mushroom Agnolotti

Friday
Ingredients
4 tablespoons butter, cut in small pieces
1⁄3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split
Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.


Balsamic Mixed Greens with Wild Mushroom Agnolotti
Submitted By: Buitoni, courtesy of meals.com
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2
"A quick salad of BUITONI® Wild Mushroom Agnolotti topped with mixed salad greens and balsamic vinaigrette makes a light lunch or a tasty starter course for dinner."
Ingredients:
1 (9 ounce) package BUITONI® Riserva
Refrigerated All Natural Wild Mushroom
Agnolotti
3 cups mixed salad greens
2 tablespoons light balsamic vinaigrette
fresh ground black pepper
Directions:
1. Toss mixed greens and vinaigrette together. Divide prepared pasta between plates; top with greens. Season with pepper.

Quinoa Tofu & Veggie Casserole Recipe

Thursday
Ingredients:
1 c quinoa
1/2 lb extra firm tofu
1/4 cup cashew pieces
1 Tblsp peeled minced fresh ginger
1 garlic clove, minced
1/4 cup chopped black olives
1 six inch zucchini
1 medium carrot
2 stalks celery
1 bay leaf
1/4 tsp dried rosemary leaf
1 tsp dried basil leaf
1 tsp gr coriander
1/2 tsp powdered fennel
2 - 3 Tblsp olive oil
1/2 tsp garlic salt
1 Tblsp soy sauce
1 3/4 cup water
1/2 tsp salt
1/4 c. minced parsley or cilantro
Quinoa Casserole Directions:
Soak quinoa 15 - 20 minutes, rinse, drain and set aside
Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
Heat 1 -2 Tblsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
Mince ginger and garlic
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Coarsely chop olives and set aside
Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
Add zucchini and stir fry another five minutes
Stir in dry spices, herbs
Add the drained quinoa and stir until coated with spices
Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
Stir tofu, chopped olives and parsley into the quinoa and veg
Heat on low for another few minutes and serve

Sautéed Tilapia with White Wine & Lemon Sauce & Lemon Orzo

Wednesday
Serving Size : 4
1/2 Cup flour
3 tablespoons Meyers Lemon Olive Oil
4 Tilapia Fillets
Kosher salt and pepper to taste
White Wine and Lemon Sauce (recipe follows)
Prep Work:
Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.
If you going to make the White Wine Sauce -- do it now while the fish is resting. (Follow the directions for the sauce)
Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.Sauté the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have do add more oil and saute the fillets in batches.Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.NOTES : The sauce that compliments this dish is easy and taste great. The adults like the sauce but picky eating kids won't, so I serve the fish on each individual plate and serve the sauce on the side on the table.White Wine and Lemon Sauce1 tablespoon Meyer Lemon Olive Oil1 shallot (other onion can be substituted in a pinch) -- roughly chopped1/2 cup white wine2 tablespoons butter1 tablespoon fresh parsley1/2 lemonIn a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heatSauté shallots until softened and beginning to color, about 1 1/2 minutesAdd wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.Whisk in butter and parsley -- and a squeeze of half a lemon
Set aside and keep warm until the fish is done.

Lemon Orzo
5 c Defatted chicken broth
2 c Dried orzo pasta
1/4 c Snipped fresh chives
2 ts Finely grated lemon zest
2 ts Peanut oil
2 ts Fresh lemon juice
Bring broth to a boil in a medium-size saucepan. Add the orzo, reduce the heat and simmer uncovered until just tender. Drain and return the pasta to the pan.
Add the remaining ingredients and to well to combine. Serve hot.
Serves 4 to 6

Serve with steamed brussel sprouts

Beef Fondue

Tuesday
Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Fondue Pot
Servings: 4Serving Size: pound
Ingredients
2 pounds beef tenderloin or boneless sirloin
1 cup cooking oil, peanut or vegetable
garnishes, if desired--sweet peppers, onions, or similar

Directions
Prepare meat by removing the fat from a beef tenderloin or a boneless sirloin. Cut into cubes that can be easily eaten. Place meat in refrigerator and prepare the fondue pot
Measure out enough oil, vegetable or peanut--depending on your preference--to fill the pot half full. (If desired, pre-heat the cooking oil in a sauce pan on the stovetop before pouring into the fondue pot. Or use the gel fuel to heat the oil in the fondue pot to moderately high temperatures, from 350º F to 375º F. Check with a cooking thermometer or by dipping a piece of day-old bread into the pot. If the bread turns golden brown in 25 to 35 seconds, the oil is ready.)
Remove meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot.
Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook from 1 to 3 minutes, depending on the doneness desired. (The long fork will help keep hands safely away from the hot oil.) Remove the meat from the fork and begin cooking another piece. Use a table fork to hold the meat for dipping into the dipping sauce.
Traditional dipping sauces include mustards, barbecue sauces, bearnaise sauce, or any of a variety of meat sauces typically suggested for fondue meat.

Serve with bread and salad.

Herbed artichoke chicken

I'm going to try something new this week. Let's see if it works! I normally do each entry a week at a time. Instead I'm going to break it down by each day. Means more entries but also it's easier to locate a favorite recipe.
Monday
1 1/2 pounds of chicken thighs, bone in for extra flavor
1 can (14 oz) tomatoes, drained and diced
1 can (14 oz) artichoke hearts in water, diced
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
3 tbsp quick cooking tapioca
2 tsp curry powder
1 tbsp chopped fresh italian parsley
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.
2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.Serve with pasta and bread to soak up any of the tomato chicken broth!

Menu Plan

Monday

Homemade Rostisserie chicken with roasted potates.

We were supposed to use this up on Sunday last week but instead we're using up a corned beef and some cabbage.

This recipe is super duper easy. I simply prepare a whole fryer by cleaning it out, and the I rub the exterior and interior of the chicken with olive oil. The top with spices (I tend to mix it up to whatever I feel like using that time to vary the end taste. Sometimes Garlic, Paprika, parsley, salt and pepper, other times I'll throw some dried ginger or even some cajun spices to make it a tad bit more spicy)Use up the red potatoes by slicing in half and then drizzle olive oil on then. Top with some sea salt and freshly ground pepper and throw in the oven until the potatoes are fork tender and starting to get slightly toasted around the edges.


STUFFED ZUCCHINI
4-5 small zucchini

1/2 cup bread or cracker crumbs

1 tablespoon melted butter
Stuffing:
1/4 stick butter

1 tablespoon flour or cornstarch

1/4 cup sour cream

1/2 teaspoon dill

parsley and paprika (for sprinkling)

salt and pepper, to taste

zucchini pulp
Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
Stuffing:
In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.
Bake in a preheated 350F oven for 30 minutes.





Tuesday

Use up Lasagna with salad and bread.



Wednesday

Gai Pad Gra Pow

One of the classics of Thai food and is surprising easy to make. You know you've made Chicken Basil right when the heat from the chili peppers plays just under the flavor of the gra pow and the fish sauce. Don't be afraid to use what seems like an excessive amount of gra pow leaves - they make the dish.
2 tablespoons vegetable oil
4-7 Thai chili pepper, minced
1 tablespoon sugar
1-2packages holy basil
1/2 lb ground chicken
1 tablespoon garlic, minced
3 tablespoons fish sauce
Tips and substitutionsYou can substitute ground turkey or pork for ground chicken. Some people like the meat cut up in bite size piecesrather than ground. In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.

Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves. Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice. Normally in Thailand, gai pad gra pow is served with a small bowl of chili pepper in fish sauce.

Add some cut onions and bell peppers to make this a bit more filling.



Thursday

Use up Eggplant parmesean with pasta



Friday

Herbed artichoke chicken

1 1/2 pounds of chicken thighs, bone in for extra flavor

1 can (14 oz) tomatoes, drained and diced

1 can (14 oz) artichoke hearts in water, diced

1 small onion, chopped

1/2 cup kalamata olives, pitted and sliced

1 cup fat free chicken broth

1/4 cup white wine

3 tbsp quick cooking tapioca

2 tsp curry powder

1 tbsp chopped fresh italian parsley

1 tsp dried sweet basil

1 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp freshly ground black pepper



1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.

2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.



Serve with pasta and bread to soak up any of the tomato chicken broth!



Saturday

Scallops Parmesan

Sauteed garlic and spinach mixed with lightly seasoned sea scallops. Scallops are topped with diced tomatoes, Parmesan and Italian blend cheeses and seasoned with salt and pepper.

Ingredients -

4 cloves Garlic, minced

2 teaspoons Extra Virgin Olive Oil

1 (16 ounces) package Fresh Baby Spinach

1 pound Large Sea Scallops

Italian Seasoning

1 (15 ounces) can Diced Tomatoes

Parmesan Cheese, grated

Sea Salt

Fresh Ground Black Pepper

1/2 cup shredded Italian Cheese Blend

Preparation:

1. In large skillet, sauté garlic in 1-teaspoon olive oil over medium heat.

2. When garlic has browned, add spinach to skillet.

3. Sauté spinach until soft.

4. Remove spinach to colander and leave to drain.

5. Season scallops lightly with Italian seasoning.

6. Add remaining teaspoon olive oil to skillet.

7. Sauté scallops 2 minutes per side.

8. Add diced tomatoes and simmer 2 additional minutes.

9. Stir spinach back into skillet.

10. Add grated Parmesan, salt and pepper, and Italian cheese.

11. Heat until cheeses have melted.



Serve over spaghetti. Serve with edamame



Sunday
ZUCCHINI CASSEROLE
3 large zucchini (cubed with peel on)

1 large onion, peeled and chopped

16 oz. shredded cheese

1 can cream of celery soup

2 eggs (beaten)

2 tablespoons mayonaise

2 tablespoons sugar

3 cups bread crumbs

1 stick margarine, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender.
Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir margarine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.
Repeat layers.
Bake at 350°F for 35 to 45 minutes.



Serve with roasted potatoes

Menu Plan

Monday
Jerk-Spiced Tilapia with Asparagus and Rice Pilaf
YIELD: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 6 minutes
Details
The sun is blazing, the temperature is rising, and the barbeque is calling your name. Get outside and grill up a light and delicious meal full of protein and flavor. Aaaay! Caliente! (uuhhh, not quite since it's now snowing here in Fairbanks, but this recipe seemed perfect to help warm us up a bit!!!)
Ingredients
• 1 tsp / 5 ml thyme
• 1 tsp / 5 ml chili powder
• 2 cloves of garlic, pressed
• 1 tsp / 5 ml ground ginger
• 1/2 tsp / 2 1/2 ml nutmeg
• 1/2 tsp / 2 1/2 ml cinnamon
• 1 jalapeno pepper, cored, seeded, and finely chopped
• 1 tsp / 5 ml freshly ground black pepper
• Pinch of sea salt
• 1 Tbsp / 15 ml lime juice
• 2 Tbsp / 30 ml olive oil
• 1/2 tsp / 2 1/2 ml ground cloves
• 4 tilapia fillets
Preparation
Combine herbs and spices in a small bowl and mix well.
Coat tilapia fillets with olive oil. Pat both sides with spices.
Sauté each fillet until just cooked through, about 3 minutes on each side. Do not overcook!

Serve with wild rice and asparagus

Tuesday
Bubble and Squeak
This classic dish originally contained beef along with the left-over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.
Serves 4
Butter - 25g (1 oz)
Onion 1, finely chopped
Potatoes - 450g (1 lb), ------ cooked and mashed
Cabbage - 225g (8 oz)
Beef - 4-8 slices, cooked ------ and finely chopped (optional)

Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.Add the potatoes and cabbage. If you are including the beef, add this as well.
Fry over a medium heat for 15 minutes until brown then serve.

Wednesday
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8

Serve with bread and salad.

Thursday
Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.

Serve with bread

Friday
Scallops Parmesan
Sauteed garlic and spinach mixed with lightly seasoned sea scallops. Scallops are topped with diced tomatoes, Parmesan and Italian blend cheeses and seasoned with salt and pepper.
Ingredients -
4 cloves Garlic, minced
2 teaspoons Extra Virgin Olive Oil
1 (16 ounces) package Fresh Baby Spinach
1 pound Large Sea Scallops
Italian Seasoning
1 (15 ounces) can Diced Tomatoes
Parmesan Cheese, grated
Sea Salt
Fresh Ground Black Pepper
1/2 cup shredded Italian Cheese Blend

Preparation:
1. In large skillet, sauté garlic in 1-teaspoon olive oil over medium heat.
2. When garlic has browned, add spinach to skillet.
3. Sauté spinach until soft.
4. Remove spinach to colander and leave to drain.
5. Season scallops lightly with Italian seasoning.
6. Add remaining teaspoon olive oil to skillet.
7. Sauté scallops 2 minutes per side.
8. Add diced tomatoes and simmer 2 additional minutes.
9. Stir spinach back into skillet.
10. Add grated Parmesan, salt and pepper, and Italian cheese.
11. Heat until cheeses have melted.

Serve over spaghetti. Serve with steamed asparagus.


Saturday
Spanish braised beef cheeks with tomato bread
I've had this before and I absolutely loved it! Perfect for a cold winter day. It's the perfect comfort food! Tamara
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
serves 4
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
Tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.

white anchovy & parsley salad
The trick with this salad is making sure your parsley leaves aren’t too large and tough. Home grown would be preferable as they tend to be more delicate than commercial leaves. If you can only find tough old leaves, I’d recommend softer leaves like baby spinach.
1 bunch flat leaf parsley, leaves picked and torn
4 white anchovy fillets, halved lengthwise
1T sherry vinegar
3T extra virgin olive oil
Whisk together oil and vinegar and season well. Toss through parsley leaves and transfer to a serving bowl. Drape over anchovies and serve immediately.


Sunday
Homemade Rostisserie chicken with roasted potates with steamed brussel sprouts.
This recipe is super duper easy. I simply prepare a whole fryer by cleaning it out, and the I rub the exterior and interior of the chicken with olive oil. The top with spices (I tend to mix it up to whatever I feel like using that time to vary the end taste. Sometimes Garlic, Paprika, parsley, salt and pepper, other times I'll throw some dried ginger or even some cajun spices to make it a tad bit more spicy)
Use up the red potatoes by slicing in half and then drizzle olive oil on then. Top with some sea salt and freshly ground pepper and throw in the oven until the potatoes are fork tender and starting to get slightly toasted around the edges.

Menu Plan

Monday
Eggplant sandwiches
Ingredients:
1 large peeled eggplant
3 leafs of lettuce
1 medium tomato, sliced
3 slices ham
3 slices of mozzarella cheese
1/4 tbs chicken boullion
2 tbs olive oil
Directions:Cut off ends of eggplant and cut lengthwise into 6 slices. Sprinkle slice with chicken boullion and grill in hot skillet (I used a George Forman Grill) with olive oil for about 3 minutes on each side, until tender. Arrange 1 eggplant slice on 3 plates and top each slice with 1 slice ham, 1 slice of cheese, 1 leaf lettuce and tomato. Top with remaining slices of eggplant to make sandwiches. Top with grated parmesan cheese. Serve with side salad. Makes 3 sandwiches.



Hot Pasta Salad
Ingredients
2 Tbl balsamic vinegar
2tsp olive oil
1/8tsp salt
1 med. green pepper, cut into 1/4" strips
1/2 med. red onion, cut in half lengthwise & thinly sliced (1cup)
1tsp poppy seeds
2cups hot cooked linguine (6oz uncooked1med tomato, cut into thin wedges
Directions1. In small bowl, combine vinegar, oil and salt. Set aside2. Spray 12" nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4-6 minutes, or until vegetables are tender, stirring frequently. Reduce heat to medium-low. Add linguine and tomato. Cook for 1-1-1/2 minutes, or until hot, stirring frequently. Add vinegar mixture. Toss to combine. Serve hot.



Tuesday
Tangy Cucumber and Avocado Salad
Submitted By: Jessie Welch
Prep Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
"A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice."
Ingredients:
2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
1/4 teaspoon salt
black pepper to taste
1/4 large lemon
1 lime
Directions:
1. In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Serve over romaine lettuce. Add white beans for protein.

Serve with whole wheat bread.



Wednesday
Apple-Apricot Pork Chops
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened.

Serves 4 to 6.



Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.

Makes 4 to 6 servings.

Bon AppétitJanuary 2000



Thursday
Black Beans and Rice
Submitted By: Robyn Webb
Photo By: sarah
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10
"White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that 's it. Black Beans and Rice for six."
Ingredients:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions:
1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.


Serve with salad



Friday
Grilled Teryaki Chicken and Pineapple Shish Kabobs

Serve over rice


Roasted Corn and Edamame Salad
SELF May 2007
Makes 4 servings
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.



Saturday
White Chicken Chili and rice

Sunday
MANICOTTI FLORENTINE
1 (8 oz.) pkg. manicotti shells

1 (10 oz.) pkg. frozen spinach

1 c. ricotta cheese

1 c. Mozzarella cheese, shredded

1/2 tsp. salt

Dash of pepper

1 jar spaghetti sauce

1/4 c. Parmesan cheese
Cook manicotti as directed on package and drain. Cook spinach as directed on package and drain. Combine rest of ingredients except Parmesan cheese and sauce. Stuff each manicotti shell. Place in a greased baking dish. Pour sauce over shells. Sprinkle with Parmesan, cover and bake at 350 degrees for 30 minutes.

Serve with salad and garlic bread

Menu Plan

Monday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro

Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
Ingredients
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally. 2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly. Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.

Tuesday
Tofu Korma Curry over rice.

Cabbage Upkari
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian (Konkani)
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
Mix in the grated coconut. Garnish with lemon juice (optional).

Wednesday
Use up Pozole with toasted tortillas

Thursday
Apple-Apricot Pork Chops
Scroll down to see more pork chop recipes.
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened. Serves 4 to 6.

Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.
Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Makes 4 to 6 servings.

Bon AppétitJanuary 2000

Friday
Parmesan-Crusted Tilapia
By: Melissa Kirk
From: Every Day with Rachael Ray It takes only five ingredients to make this tender fish dish!
Ingredients:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Directions:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Serve with steamed brussel sprouts and rice

Saturday
Mushroom and Swiss Chicken
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4
"Cajun seasoning and garlic add lots of zest to chicken baked with Swiss cheese and mushrooms."
Ingredients:
4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

Serve with rice

Sunday
Boston pork butt on the grill.
Serve with grilled potatoes and summer squash.

Menu Plan

Monday
Herb Stuffed Pork Tenderloin
Serves 4
Hands on time: 20 minutes
Total time: 50 minutes

Ingredients:
14oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary

Instructions
1. Preheat oven to 425F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side.
Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
3. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.
5. Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.

Skinny scalloped potatoes
Serves 6
Hands on time: 15 minutes
Total time: 60 minutes
2 tsp whole wheat flour
1 cup skim milk
1/4 cup low fat, reduced sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon gold potatoes, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided.
1. Preheat oven to 425F
2. Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.
3. Layer 1/3 of potato slices in the bottom of an 11 x 7 inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slice. Pour milk mixture over potato mixture and top with remaining chives.
4. Cover dish with lid and bake for 45 minutes.

Tuesday
Palek Paneer with rice

Aunas and Ambo
Serves: 4 Style: South Indian Vegetarian (Konkani)
4 cups mixed fruits
chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste salt to taste
Mix the sugar into the chopped fruits and keep aside.
Grind the coconut with the red chilli(es) and a little water. When almost done, add the mustard seeds. Grind for a few more seconds till the mustard seeds are crushed.
Add the coconut paste to the fruits with salt and mix well.
Serve cold or at room temperature.

Wednesday
Grilled marinated ahi tuna with grilled asparagus and rice

Thursday
Use up ready made Pozole. Serve with toasted tortillas

Friday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro

Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt

1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally.
2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly.
Yield: 5 servings. (serving size: about 3/4 cup)

Serve with grilled potatoes.

Saturday
Quick white bean & Spinach Ravioli
1/4 cup frozen chopped spinach
1/2 cup cannellini beans
1/2 cup reduced fat ricotta cheese
2 tbsp shredded reduced fat mozzarella cheese
1/4 tsp kosher salt
32 wonton wrappers
1 cup tomato sauce

1. Fill a medium saucepan with hot water, cover and bring to a boil.
2. While water is heating, defrost the frozen spinach in a microwave oven. Once thawed, squeeze, as much water as you can out of the spinach and place spinach in the bowl of a food processor. Add the beans, cheese and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/ cup of ravioli filling.
3. Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place 1 tsp of bean and cheese filling in center of each square. From the leftover 16 wrappers, take another wrapper, place it on top of filling, and seal by pressing firmly along edges of ravioli. Repeat until all wrappers or filling are used up.
4. Gently place ravioli in boiling water and cook for approximately 2 minutes. The ravioli is ready when you can see the green of the filing through the wrappers. White pasta cooks, warm tomato sauce in a small saucepan. Drain pasta, place 4 ravioli on each plate, and top with 1/4 cup of sauce.

Serve with Salad and bread with olive oil.

DESSERT
Cranberry Orange Cheesecake pears
Ingredients
2 bosc pears
1 cinnamon sticks
1 cup each of 100% cranberry juice and 100% orange juice
1 vanilla bean, split lengthwise

Cheesecake stuffing
1/2 cup light cream cheese, at room temperature
1/2 tsp vanilla extract
1/4 tsp dried ground ginger
1/4 tsp almond extract
1/6 tsp dried, unsweetened cranberries
1/4 cup unsalted, sliced almonds, toasted

Instructions:
1 Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a very large, wide, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.

2. Bring to a boil, then reduce heat. Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20 to 25 minutes.

3. In a bowl, stir cream cheese with vanilla extract, ginger and almond extract until mixed. If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid. Stir in cranberries and almonds.

4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to 1/4 cup. The sauce will foam and bubble toward the end of cooking, so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks.

5. To serve, fill pears with cream cheese mixture. Place on plates and spoon sauce over the top.


Sunday
Cornish Hen with Grape & Pistachio Quinoa
Serves 4
1 Cornish Game hen
1 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp coriander, ground
2 tsp ginger, ground
1/4 sea salt
1/4 tsp nutmeg, ground
2 1/4 tsp olive oil
1/2 cup chicken broth
1/2 cup quinoa
1/2 cup seedless grapes, halved (red, green or combination)
1 1/2 tbsp unsalted roasted pistachios, shelled and chopped
2 green onions, white and light green parts only, thinly slice.

1. Preheat oven to 450F. Arrange hen, cavity down on a rimmed baking sheet. Set aside
2. In a small bowl, combine pepper, cinnamon, coriander, ginger, salt and nutmeg. Set aside 1 tsp spice mixture. Combine remaining spice mixture with oil to make a paste. Rub paste over hens, dividing it evenly. Bake for 30 to 40 minutes, until thickest part of thigh registers 170F with a meat thermometer. Loosely cover hens with foil and let rest for 10 minutes.
3. Meanwhile after rinsing quinoa to remove saponins. In a medium saucepan over medium high heat, bring broth and reserved 1 tsp spice mixture to a boil. Stir in quinoa, cover, turn off heat and set aside for 5 minutes.
4 Stir grapes, pistachios and green onions into quinoa. Transer quinoa to a serving bowl or plates and serve alongside hens.

Swiss Chard Recipe
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Menu Plan

Monday
Chicken and Sweet Potato StewFrom Eating Well
Ingredients
6 bone-in chicken thighs, trimmed of skin and fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white wine vinegar
Directions
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.
Put the lid on and cook on low until the potatoes are tender, about 5 hours.
Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Serves 6.
285 calories; 6 g fat; 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium



Tuesday
Butternut Squash with Pecans and Blue Cheese
Recipe courtesy Nigella Lawson, 2007
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.
Prep Time: 20 min
Cook Time: 45 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Directions
Preheat the oven to 425 degrees F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
Roast in the oven for about 30 to 45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.


Serve along with rice and salad.



Wednesday
Grilled Pork chops, red onion and pineapple shish kabob

Serve with rice and edamame.



Thursday
Grilled chicken salad

Serve with toasted bread



Friday
Turkey burgers, fries, grilled zucchini



Saturday
Lengua burritos with mexican rice and frijoles.



Sunday
Easy Tilapia with Wine and Tomatoes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 4
"This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag."
Ingredients:
4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine
Directions:
1. Preheat a grill for medium-high heat.
2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Serve with pasta and steamed veggies.

How To Make Thick, Strained Yogurt

The thick, strained yogurt used in Greek cooking may not be available in your local market. Learn to make your own using commercial or homemade full-fat, low-fat, and even fat-free yogurt. It's not only great for preparing Greek foods, but you'll love it for other uses as well!
Note: This substitute for authentic Greek yogurt is also called "yogurt cheese."

Difficulty: Easy
Time Required: 2-3 hours or overnight
Here's How:
Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
Dump a container of plain (unflavored), yogurt into the center of the cloth.
Bring the four corners of the cloth together and lift the yogurt.
Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth). Continue squeezing, putting the yogurt under pressure, to force the liquid out.
When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
Place the palms of your hands on the bag and press down to force out any remaining liquid.
Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
Note: How thick is thick? The yogurt should be at least as thick as sour cream.

Menu plan

Monday
Japanese Tofu Salad (didn't try this last week due to a horrible sore in my mouth)
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Serve with toasted bread

Tuesday

Greek Souvlaki Recipe
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours
2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint coarse salt freshly cracked black pepper

Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.

Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation: Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.

Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients: 2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper

Preparation: Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil. Preheat the oven to 355°F (180°C). Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes. Serve hot, warm, or at room temperature.



Wednesday
Poached Halibut with Oven-Roasted Vegetables & Mint Tea Broth
From Clean Eating Magazine
Serves 4
Hands-on time: 5 minutes
Total time: 35 minutes

INGREDIENTS:
Olive oil cooking spray
Sea salt and ground black pepper, to taste
1 baby eggplant, sliced into 1/4-inch rounds
1 pint grape tomatoes
4 cloves garlic, whole
1 small zucchini, sliced into 1/4-inch rounds
2 cups low-sodium chicken or vegetable broth
2 high-quality mint tea bags
1/2 bunch basil
4 6-oz halibut fillets
1/4 cup pine nuts, toasted
7 to 8 basil leaves, cut into thin strips, for garnish
INSTRUCTIONS:
Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt. Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper. Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.) Continue to cook for 5 to 7 more minutes. Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
Keep oven at same temperature. On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray. Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil. Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags. When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper. Poach fish until it is white and a toothpick inserts very easily, about 12 minutes. Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish. Garnish with pine nuts and basil leaves.

Toasted Pine Nut Couscous

Yield Makes 4 servings
Ingredients
1/4 cup pine nuts
2 1/4 cups reduced-sodium chicken broth or water
1/2 cup small pieces dried tomatoes (not oil-packed)
1 clove garlic, minced
1/2 teaspoon ground cumin
1 2/3 cups (10 oz.) couscous
2 tablespoons minced parsley
Salt

Preparation
1. In a 2 to 3 quart pan over medium-high heat, stir pine nuts until golden, about 2 minutes; remove from pan.
2. In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.

Thursday

Tofu, Red Onions, Walnuts, and Blue Cheese

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish." Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese

Directions: You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6). 1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat. 3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often. 4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

Thursday
GRILLED GINGERED CORNISH HENS
2 rock Cornish hens, split in half
1 tbsp. grated fresh ginger (or 1 tsp. ground ginger)
1/2 c. dry white wine
1 med. onion, chopped
1/2 c. soy sauce
Marinate hens at room temperature for 1 hour in onion, ginger, wine and soy sauce. Grill on low flame, 5" from heat with cover on grill. Baste and turn hens several times until golden brown.

Serve with grilled rosemary new potatoes and steamed broccoli

Friday
Homemade pizza (I keep meaning to make this and each time we get sidetracked.)

Saturday
Rosemary Garlic Pork Tenderloin
Prep time: 8 minutes
Cook time: 23 minutes
Other: 2 hours, 15 minutes
Ingredients
1/4 cup minced fresh rosemary
1/4 cup minced garlic
1 tablespoon olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 pork tenderloins, trimmed
1. Combine first 5 ingredients in a small bowl, mixing well to make a paste.
2. Make several 1 inch slits in pork and stuff each slit with 1 teaspoon rosemary paste. Spread any remaining rosemary paste onto top and side pork. Cover and chill 2 hours.
3. Prepare grill
4. Place pork on grill rack coated with cooking spray. Grill pork 23 minutes or until a thermometer registers 155 turning once. Remove pork from grill; cover and let stand 15 minutes.
Note: While pork stands, it's internal temperature should reach 160.

Serve with new potatoes and grilled asparagus.