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