SUNDAY
Shake and bake pork chops. Follow box instructions.
Cook noodles until tender. Drain. Melt gourmet lemon dill butter in pan. Toss pasta until fully covered.
Stuffed Portabella mushrooms
Ingredients
2 mid sized portabella mushrooms
feta cheese
bread crumbs
Olive oil
Garlic
Rosemary, basil and oregano
Wash mushrooms carefully. In a mid sized bowl break up feta cheese. To this add basil, oregano, rosemary and chopped garlic.
Mix in the olive oil until a doughy mass is formed. Add bread crumbs until it firms up. Stuff about a tsp of mixture into each mushroom. Bake at 350 degrees until done. Serve hot.
Sunday, November 15, 2009
Lemon Mustard Chicken with rice and sauteed broccoli
SATURDAY
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.
Serve with white rice and sauteed broccoli and garlic.
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.
Serve with white rice and sauteed broccoli and garlic.
Saturday, November 14, 2009
Seared Asian sesame ahi with rice and sauteed zuchinni
FRIDAY
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.
Microwave Shrimp Barbecue with steamed new potatoes and asparagus
THURSDAY-MOVING DAY
Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt
Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.
Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt
Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.
Easy Microwave Italian pork chops with pasta and
WEDNESDAY-MOVING DAY
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste
Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.
Serve with pasta
Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper
Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste
Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.
Serve with pasta
Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper
Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.
Mustard-Crusted Salmon, saffron rice and
TUESDAY-MOVING DAY
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.
Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.
Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.
Soy chicken with pickled ginger soba noodles
Monday
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
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