Saturday
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16

Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2

Serve with bolillo

Monday
Bratwurst, fried apples and spaetzle

Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4

Wednesday
Use up Albondigas soup. Serve with bolillo rolls

Thursday
Use up pesto. Serve with pasta and simple salad.

Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.

Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.

Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.