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