Menu plan

Monday
Quinoa with Chickpeas and Tomatoes

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Tuesday
Blue Stuffed Buffalo Burger
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 1
"Ground buffalo is stuffed with blue cheese in this exotic burger."
Ingredients:
1/4 pound ground buffalo
1/4 teaspoon salt
ground black pepper to taste
1 tablespoon crumbled blue cheese
1 whole wheat hamburger buns, split and
toasted
1 tablespoon mayonnaise
1 leaf Bibb lettuce
1/8 red onion, cut in 1/2-inch slices
1 slice tomato
Directions:
You have scaled this recipe's ingredients to yield a new amount (1). The directions below still refer to the original recipe yield (8).
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

Minty Cucumber Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3
"This refreshing sensation of crunchy cucumbers offers a mild hint of orange and mint flavors that are perfect for spring. Katherine Hee of Colchester, Vermont shared it."
Ingredients:
2 medium cucumbers, peeled, halved, seeded and sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
1 tablespoon sugar
1 teaspoon grated orange peel
Directions:
1. Place cucumbers in a bowl. In a small bowl, whisk together the vinegar and oil. Add the mint, parsley, sugar and orange peel; pour over cucumbers. Cover and refrigerate for at least 3 hours, stirring several times.

Wednesday
Grilled Lime Cilantro Ahi with Honey Glaze
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 2
"Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze."
Ingredients:
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 clove garlic, minced
1-1/2 teaspoons minced fresh ginger root
2 tablespoons chopped cilantro
1/2 pound yellowfin tuna fillets
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped cilantro
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.

Serve with rice and grilled veggies

Thursday
Slow Cooker Adobo Chicken
Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 6
"An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking."
Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions:
1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Ginataang Talong
Philippine eggplant
(Adapted from David-Perez' book)
1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplantsRoast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.

Serve with rice

Friday
Homemade spinach & feta pizza