Menu plan

Monday
Slow cooker pesto chicken with layered sweet potatoes (going to try this again! Last Monday I never ended up making this)
The Ingredients.
serves 4.
For the pesto:1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.

THIS WAS OH SO YUMMY!! Thanks to Stephanie at a Year of Slow Cooking! http://crockpot365.blogspot.com/

Tuesday
Vegetarian Recipe: Tofu Stir Fry
Ingredients:
1 lb firm or extra firm tofu
1 tablespoon canola oil
3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
2 cloves garlic, minced
3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
2 - 4 tblsp olive oil
1/4 cup coarsely chopped peanuts, optional
Directions:
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.
Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
Stir in the optional peanuts and serve at once.

Wednesday
Honey-Ginger Grilled Salmon
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 2
"This recipe is simple to make, yet impressive. The spicy, sweet, and salty marinade gives the fish a taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."
Ingredients:
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons orange juice
2 tablespoons honey
1/2 green onion, chopped
3/4 pound salmon fillet
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 large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Serve with grilled zuchinni and steamed rice

Thursday
STRAWBERRY SPINACH SALAD
Printed from COOKS.COM
12 oz. fresh spinach
2 tsp. toasted pecans
4 c. safflower oil
2 tsp. salad vinegar
2 tbsp. green onions, minced
1 tsp. saltDash Tabasco
1 pt. strawberries, sliced
Wash, trim and dry spinach. Cool in refrigerator. Mix all ingredients except toasted pecan and strawberries. Mix well and refrigerate. When you are ready to serve the salad, tear spinach into bite size pieces and toss the spinach with the dressing. Add strawberries and gently toss again. Put your salad into a salad bowl and top with sesame seeds.

Serve with pita bread with hummus

Friday
Homemade pizza

Saturday
stuffed peppers