Artichoke Chicken and Olives

FRIDAY
Artichoke Chicken And Olives

Category: Chicken
INGREDIENTS:
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
DIRECTIONS:
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
ALL RIGHTS RESERVED © 2007-2011 SlowAndSimple.com Printed from SlowAndSimple.com 08/06/11

Lasagna

SUNDAY

Fabulous Lasagna
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 8

INGREDIENTS:
1 pound Italian sausage, casings removed
1 pint ricotta cheese (I'll be making my own ricotta cheese for the first time for this!) Recipe for that can be found here!
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (24 ounce) jar Classico® Tomato and Basil Sauce (I'll be using our own sauce for this!)
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of pasta sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

We're also going to add some fresh spinach to the layers to add a bit more iron and folate.

Serve with salad and dinner rolls

Eggplant Elegante

MONDAY

Eggplant Elegante
Eggplant casserole combines eggplant, sauteed onion and green pepper, bacon, and chopped tomatoes. Breadcrumbs and melted butter top off this elegant dish before baking.
Ingredients -
1 large Eggplant, peeled and diced
1/2 teaspoon Salt
8 slices Bacon, fried and crumbled
1 medium Green Bell Pepper, diced
1 medium Onion, diced
1 (15 ounces) can Chopped or Diced Tomatoes
Salt and Pepper, to taste
Breadcrumbs
1/4 cup melted Butter or Margarine

Preparation:
1. Preheat oven to 325 F.

2. Add eggplant to saucepan. Cover with water and ½ teaspoon salt. Bring to boil over medium high heat. Boil 10 minutes.

3. Drain eggplant thoroughly.

4. Saute onion and green pepper in small skillet. Add bacon and diced tomatoes.

5. Add eggplant. Toss to combine.

6. Spoon mixture into casserole dish. Sprinkle breadcrumbs over top of eggplant.

7. Drizzle breadcrumbs with melted butter.

8. Bake 45 minutes.

Serve with dinner rolls, pasta and a salad

Italian Style Pork Tenderloin with Tuscan Green Bean Salad

MONDAY
Italian-Style Pork Tenderloin
Servings: 4


"Stuff a juicy pork tenderloin with a heady compound of mustard, garlic and olives, then let it marinate overnight. Grill it or oven-roast it with mushrooms, onion and red peppers."
Ingredients:
3 1/2 pounds pork tenderloin
2 cloves garlic, minced
15 oil-cured black olives, pitted
1 teaspoon prepared mustard
salt and pepper to taste 1 red bell pepper, halved and deseeded
4 fresh mushrooms
1 onion, thinly sliced
1 tablespoon browning sauce

Directions:
1. Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.
2. To Grill: Prepare grill for high heat.
3. Using a generous amount of heavy duty foil, lay the slice red pepper on the bottom. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Seal the foil making a little tent on top.
4. Grill the roast for about 30 minutes or until it has reached an internal temperature of 160 degrees F (70 degrees C). Let sit for 10 minutes before carving.
5. To Bake: Preheat oven to 375 degrees F (190 degrees C).
6. Lay the slice red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until and internal temperature of 160 degrees F (70 degrees C) is reached. Let sit for 10 minutes before carving

Green Bean Salad
Last time we made this we absolutely loved it so we most definitely had to try it again!
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions

Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.

Serve with pasta

Stromboli

FRIDAY
Homemade stromboli
I got this recipe from this blog. Can't wait to try it out!
http://cookingtipoftheday.blogspot.com/2009/12/recipe-stromboli-made-with-italian-herb.html

Stromboli Made With Italian Herb and Garlic Dough
Pizza dough (homemade or store bought)
5-6 slices Genoa Salami, very thinly sliced
5-6 slices Provolone cheese, thinly sliced
5-6 slices ham, thinly sliced
¼ cup sliced black olives
1 large roasted pepper (jarred in oil), chopped
¾ cup mozzarella, shredded (fine or regular)
1 egg, beaten with 1 teaspoon water for egg wash
2 tablespoons grated Parmesan cheese


For the Italian Herb and Garlic Dough you will need:
2 cups of flour
1 packet Fleishmans Rapid Rise yeast
¾ cup warm tap water
½ teaspoon sugar
½ teaspoon salt
1 tablespoon dried Italian Seasoning
1 tablespoon garlic flavored olive oil
1 tablespoon olive oil

All you need to do to make the Italian Herb and Garlic Dough:

In a measuring cup… combine the water, yeast and sugar. Allow the yeast to form a “head” like a beer… about 10 minutes…this way you are sure the yeast will work to make the dough rise.

In a mixer bowl for a mixer fitted with dough hook, combine the flour, salt, Italian Seasoning, garlic olive oil and yeast in water.

On medium speed, let the dough hook mix the dough. Stop the mixer periodically and knead the dough by hand by rolling the dough a bit to incorporate the ingredients.
Continue to allow the mixer to knead the dough until it feels like “chewed bubble gum”…. If it feels sticky … add a little more flour… a ½ tablespoon at a time… if it’s dry and crumbly… add a little water… a ½ tablespoon at a time. Hand knead it a bit to make sure you have all the ingredients incorporated and form a ball.

Pour the 1 tablespoon of olive oil in a medium bowl, using a paper towel…quickly coat the inside of the bowl.

Roll the dough ball in the bowl to coat with the olive oil.

Cover with plastic wrap or a damp cotton towel and place in a warm place that doesn’t have a draft. I usually heat my oven to warm then turn it off when I start the dough. When the dough is ready I put it into the oven …. Make sure the oven isn’t too warm… it should be around 100 degrees F.

Let the dough rise until doubled in size (about an hour if you use the Rapid Rise yeast).

To assemble the Stromboli:
Preheat the oven to 375 degrees F.
Line a large baking sheet with parchment paper or lightly grease the pan.
Flour a pastry board and place the dough on it… punch down the dough (deflate it) ….it will be very sticky… knead the dough into a ball using the flour from the board.
Roll out the dough to a rectangle about 14 inches by 10 inches.
Layer the ingredients on the dough leaving a 1 inch border.
Brush the 1 inch border with the egg wash using a pastry brush.
Carefully roll the dough and ingredients like a jelly roll starting on the long side.
Tuck the ends in and pinch the dough.
Pinch the dough where the dough ends to secure.
Transfer the Stromboli to the prepared baking sheet.
Brush the Stromboli with egg wash.
Bake at 375 degrees F. for about 30 minutes or until light golden brown.
Remove the pan from the oven and sprinkle the Stromboli with the grated Parmesan cheese.
Return the pan to the oven and continue baking for another 5 minutes until golden brown and the cheese melts slightly.
Remove from the oven and let it sit for about 15 minutes…

Use a pizza cutter to cut thick slices and serve.

Note: We use our own artisan dough which is more or less water, flour, salt and yeast. One of these days I'll get around to making flavored loaves (the most I've gotten to thus far is a caraway rye swirl that was very delicious!)
In the meantime we just keep some dough ready in the fridge. Makes dinner in the evenings super easy to prepare as all we have to do is grab some dough from the fridge and slap it on our pizza peel.

Cheesy Zucchini and Red Onion Flatbread with salad

MONDAY
Cheesy Zucchini and Red Onion Flatbread
Nonstick vegetable oil spray
10 oz pizza dough (premade refrigerated dough is fine however we using our own homemade dough)
3/4 cup garlic and herb cheese spread(such as Alouette) divided
3/14 cup finely grated Parmesan cheese, divided
3 tbsp chopped fresh Italian parsley, divided
1 small red onion
1 7 to 8 inch long zucchini (yellow or green, does not matter) cut crosswise into 1/8 inch thick rounds, divided
Olive oil
Preheat oven to 400F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2 inch plain border. Sprinkle with half of Parmesan and 2 tbsp parsley. Using parchment as aid, fold plain have of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2 inch diameter core; cut into 1/8 inch thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.
Sprinkle with 1 tbsp parsley.

Serve with salad

Tofu parmesan with asparagus

THURSDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy

Serve with asparagus

Tofu Parmesan with Asparagi with fresh bread

Saturday, 27 February
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy

Asparagi
Preparation time: 10 minutes.
Cooking time: 30 minutes.
2 kg asparagus.
100g butter.
100g Parmesan.
Salt.

Trim away almost all the white end of the asparagus stalks. Wash the spears well, tie together into a bunch and put into a tall saucepan, standing upright, to steam. Remove from the heat when they are still fairly firm, arrange in an oven-proof dish, pour over the melted butter and sprinkle with salt and grated Parmesan. Put in the oven until crisp and golden. If you do not want to bake the asparagus, then steam them until completely cooked and serve with a simple and delicious sauce made of oil, lemon juice fand salt whisked together for five minutes.

Asparagus are good for the digestion and they are also diuretic. Apicius advised, "Let the asparagus dry thoroughly and then put them into hot water again: this makes them firmer". As for the Anonimo Toscano, he wrote "On the sparaci".

Turkey Scallopini over spaghetti with Artichoke Gratinata

Saturday, 20 February
TURKEY SCALLOPINI
1 lb. turkey breast, sliced, 8 slices
4 tbsp. white wine or 2 tbsp. lemon juice
1 egg
1 tbsp. water
1/2 c. dry bread crumbs
1 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. chopped parsley
Olive oil
8 slices ripe tomato
1 avocado, sliced
8 thin slices Fontina or Cheddar cheese

Pound turkey slices between two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 minutes to 1 hour. Beat egg lightly with water. Combine bread crumbs with flour, salt, paprika and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour. In a large skillet, heat 2 tablespoons olive oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan. Place tomato and avocado on each turkey scallopini, then top with cheese. Place under broiler until cheese melts. Arrange on platter or individual plates, allowing two slices per person.

Artichoke Gratinata
Ingredients
nocoupons
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Herbed Artichoke Chicken & Swiss Chard With Caramelized Onions and Pine Nuts

Thursday, 11 February
Herbed Artichoke Chicken-Crockpot
Yield: 6 Servings
Main Ingredient: Poultry-Other
Cuisine: Italian

1 1/2 pound Boneless, skinless chicken breast 3 tablespoon Quick-cooking tapioca
1 can (14 oz) Tomatoes drained and diced 2 teaspoon Curry powder
1 can (14 oz) Artichoke hearts in water drained 1 tablespoon Fresh Italian parsley chopped
1 small Onion chopped 1 teaspoon Dried basil
1/2 cup Kalamata olives pitted and sliced 1 teaspoon Dried thyme
1 cup Fat free chicken broth 1/2 teaspoon Salt
1/4 cup Dry white wine 1/2 teaspoon Black pepper

Instructions

1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot. Mix thoroughly.

2. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours or until chicken is no longer pink in the center.

Swiss Chard With Caramelized Onions and Pine Nuts
Ingredients:
Start to finish: 45 minutes (15 minutes active)
Servings: 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste

Instructions:
In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
Add the stalks and golden raisins to the caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.
Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.

Serve with pasta.

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.

Tofu Spinach Manicotti

SUNDAY
Sauce:
Chop a medium onion and 2-3 cloves garlic. Saute in 1/4 cup olive oil for 5 minutes. Add herbs: 1 tablespoon basil, 1 teaspoon oregano, 1 teaspoon thyme and saute until fragrant. Add two 28-oz cans of diced tomatoes. Simmer uncovered for 30 minutes. Add 1/2 cup dry red wine. Salt and pepper to taste.

Filling:
Squeeze excess moisture from a 1-lb brick of firm tofu (press between paper towels). Crumble tofu into a bowl and add 2 beaten eggs. Thaw and drain (press out water) one package of frozen spinach and add to tofu. Add 1 teaspoon basil, 1 teaspoon oregano, 1 clove minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

Assemble:
Pour about a cup of the sauce into the bottom of a 9x13 baking dish. Stuff uncooked manicotti shells with the spinach/tofu mixture. Arrange the manicotti in a single layer over the sauce. Top with the remaining sauce, making sure to cover all the shells. Cover tightly with foil and bake at 350 for an hour.

Add some part skim milk mozarella
Enjoy!

Serve with fresh bread and salad

Menu Plan

Monday
Jerk-Spiced Tilapia with Asparagus and Rice Pilaf
YIELD: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 6 minutes
Details
The sun is blazing, the temperature is rising, and the barbeque is calling your name. Get outside and grill up a light and delicious meal full of protein and flavor. Aaaay! Caliente! (uuhhh, not quite since it's now snowing here in Fairbanks, but this recipe seemed perfect to help warm us up a bit!!!)
Ingredients
• 1 tsp / 5 ml thyme
• 1 tsp / 5 ml chili powder
• 2 cloves of garlic, pressed
• 1 tsp / 5 ml ground ginger
• 1/2 tsp / 2 1/2 ml nutmeg
• 1/2 tsp / 2 1/2 ml cinnamon
• 1 jalapeno pepper, cored, seeded, and finely chopped
• 1 tsp / 5 ml freshly ground black pepper
• Pinch of sea salt
• 1 Tbsp / 15 ml lime juice
• 2 Tbsp / 30 ml olive oil
• 1/2 tsp / 2 1/2 ml ground cloves
• 4 tilapia fillets
Preparation
Combine herbs and spices in a small bowl and mix well.
Coat tilapia fillets with olive oil. Pat both sides with spices.
Sauté each fillet until just cooked through, about 3 minutes on each side. Do not overcook!

Serve with wild rice and asparagus

Tuesday
Bubble and Squeak
This classic dish originally contained beef along with the left-over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.
Serves 4
Butter - 25g (1 oz)
Onion 1, finely chopped
Potatoes - 450g (1 lb), ------ cooked and mashed
Cabbage - 225g (8 oz)
Beef - 4-8 slices, cooked ------ and finely chopped (optional)

Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.Add the potatoes and cabbage. If you are including the beef, add this as well.
Fry over a medium heat for 15 minutes until brown then serve.

Wednesday
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8

Serve with bread and salad.

Thursday
Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.

Serve with bread

Friday
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 steamed asparagus.


Saturday
Spanish braised beef cheeks with tomato bread
I've had this before and I absolutely loved it! Perfect for a cold winter day. It's the perfect comfort food! Tamara
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
serves 4
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
Tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.

white anchovy & parsley salad
The trick with this salad is making sure your parsley leaves aren’t too large and tough. Home grown would be preferable as they tend to be more delicate than commercial leaves. If you can only find tough old leaves, I’d recommend softer leaves like baby spinach.
1 bunch flat leaf parsley, leaves picked and torn
4 white anchovy fillets, halved lengthwise
1T sherry vinegar
3T extra virgin olive oil
Whisk together oil and vinegar and season well. Toss through parsley leaves and transfer to a serving bowl. Drape over anchovies and serve immediately.


Sunday
Homemade Rostisserie chicken with roasted potates with steamed brussel sprouts.
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.

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

Monday 06 April
Garbanzo Bean and Quinoa Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 3
"This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics."
INGREDIENTS:
1/4 cup and 2 tablespoons quinoa
3/4 cup water
3/8 (15 ounce) can garbanzo beans, drained
3 tablespoons dried cranberries
3 tablespoons golden raisins
2 tablespoons sliced almonds 1 tablespoon and 1-1/2 teaspoons mint
leaves, chopped
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2.Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

TUESDAY
Mushroom and Avocado Salad recipe
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.



WEDNESDAY
Shredded Beef tacos. Mexican rice with frijoles Negros.

THURSDAY
Veggie and tofu stir fry with rice

FRIDAY
Turkey Burgers with French fries and salad.

SATURDAY
Nasi Goreng
Serves 2-3:
300 g rice
2 onions
2 eggs
2 tomatoes
1 small broccoli
3 Tbs sweet Soy Sauce
1 Ts sugar
salt oder
1Ts fish sauce
pepper
lemon juice
Takes 30 Minutes

In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
While rice is cooking cut brocolli into 3 cm pieces and steam. Cut tomatoes into slices and chop onions.
Heat oil in a wok or a pan and add onions and stir.
Add the egg and stir. Then add the tomatoes and brocolli and stir again.
Stir in rice and heat.
Season with lemon juice, soy sauce, pepper salt and sugar.
Nasi Goreng can be kept some days in the fridge.
For cooking Nasi Goreng it is important to have a very hot Wok or pan. This way the vegetables get cooked very quickly and keep their vitamins.

SUNDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy

Menu Plan for 1/5-1/11

By now I know I'm going to be tired of leftovers so I'm planning to only have those every few days rather than all the time.

MONDAY 5 JANUARY

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce

INGREDIENTS:
1/4 Cup Black Sesame Seeds

1/4 Cup White Sesame Seeds

1 Tablespoon of Sesame Oil

2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks

Salt and Pepper to Taste
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)

1 Lime (Juice and Zest - If you want more lime flavor, add another)

1- 2 Cloves of Garlic Minced

2 Tablespoons of Honey

1 Tablespoon of Sesame Oil

2 Tablespoons of Freshly Chopped Cilantro Leaves
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate.
Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don’t want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

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TUESDAY 06 JANUARY

Tex-Mex Rice & Bean Bake Recipe

INGREDIENTS:
2 cups cooked brown or white rice
1/4 cup fat-free cholersteral free egg product
1 1/2 cups picante sauce
1 cup shredded reduced fat chedder cheese (4 ounces)
1 can (15-16 oz) pinto beans, drained
1/4 tsp chili powder
DIRECTIONS:
Heat oven to 350 degrees.
Spray square baking dish, 8x8x2 inches, with nonstick cooking spray.
Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30-35 minutes or until cheese is melted and bubbly.
Let stand 5 minutes before serving. 6 servings

Make the rice ahead of time to save time.

CUT THIS ONE DOWN!

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WEDNESDAY 07 JANUARY
Use up frozen meal. Most likely seafood enchiladas. Served with mixed veggies and spanish rice.

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THURSDAY 08 JANUARY
Use up frozen meal. Most likely sausage and pasta in tomato sauce. Serve with green beans and bread.

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FRIDAY 09 JANUARY
Spinach and Goat cheese Pizza Recipe

Ingredients:
1 12 inch prebaked pizza crust
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper
1 bunch fresh spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh goat cheese, crumbled
6 ounces mozzarella cheese, grated
Directions:
In a large skillet over medium high heat, saute garlic and red pepper in olive oil for 3-5 minutes. Rinse, drain and coarsely chop spinach and add to pan. Saute spinach in olive oil until wilted and liquid has evaporated. Add salt and pepper. Place pizza crust on round baking pan and preheat oven to 425 degrees. Top pizza crust with spinach mixture and sprinkle with cheeses. Bake for 10-12 minutes until cheese is melted and bubbly and crust is crisp.
Number of Servings: 6

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SATURDAY 10 JANUARY

Alfredo Vegi Lasagna

Ingredients:
25 oz alfredo sauce
Lasagna no boil pasta (rolled flat)
2 Tbsp olive oil
6-7 cloves garlic, minced
15 oz jar roasted red peppers, chopped
2/3 oz fresh basil, chopped
14 oz can artichoke hearts, chopped
7 oz ricotta cheese
2 cup Mozzarella cheese, shredded
1 egg
1.5-2 lbs fresh spinach
Splash red wine vinegar
Grated parmesan cheese
Directions:
In large skillet saute garlic in olive oil until slightly browned over medium heat. Stir in red peppers, artichoke hearts and basil, continue cooking for 5 minutes then add fresh spinach. Cook until spinach has cooked down. Add a couple dashes of red wine vinegar, toss and set aside. Combine and mix ricotta, Mozzarella and egg together. Spray a 9 x 9 (deep) baking dish with olive oil. To Assemble: Spread 1/2 to 2/3 cup sauce on bottom of baking dish. Layer 2 uncooked sheets, 1/3 ricotta mixture, 1/3 vegetable mixture, and 1/2 to 2/3 cup sauce. Repeat with two more layers. Top with a layer of 2 uncooked sheets, 1/2 to 2/3 cup sauce, and freshly grated parmesan and mozzarella cheeses. Bake covered at 375 degrees for 50-60 minutes. Uncover and continue cooking until cheese is a golden brown on top (5 minutes). Let set for 10 minutes before serving.
Number of Servings: 6

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SUNDAY 11 JANUARY

Use up any leftovers. Tonights dinner subject to change......

Menu Plan for the Week

MONDAY 15 SEPTEMBER
Mediterranean Chicken Salad

Ingredients:
1/2 cup dried orzo (rice-shaped pasta), about 3 ounces
2 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
2 tablespoons water or condensed chicken broth
3 tablespoons vinegar of your choice (rice, tarragon, balsamic, etc.)
1 tablespoon chopped fresh tarragon (optional)
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
Pepper to taste (add salt to taste if you wish)
3 cups diced, cooked chicken breast (about 4 breasts, or the meat shredded from a rotisserie chicken
1 1/3 cup cherry tomato halves
6 oz jar marinated artichoke hearts, well-drained, rinsed, and chopped
1/2 cup coarsely chopped kalamata olives
1/4 cup dried currants (optional)
1 1/2 tablespoons drained capers
4 tablespoons toasted pine nuts* (optional
4 tablespoons toasted pine nuts* (optional)
Preparation:

1. Cook orzo in a medium saucepan of boiling salted water until just tender but still firm to the bite (about 8 minutes). Rinse under cold water, drain well, and let cool. Put in a medium bowl.

2. Add olive oil, tomato paste, water, vinegar, fresh tarragon, lemon juice, and mustard to a small bowl or food processor, and pulse or whisk to blend well. Season dressing to taste with pepper and salt, if desired.

3. Add chicken to cooked orzo along with tomatoes, artichoke hearts, kalamata olives, currants, and capers. Drizzle dressing over the top, and toss.

4. Serve each large scoop of chicken salad on a bed of romaine or spinach leaves, and sprinkle toasted pine nuts over the top.* Toast the pine nuts in a toaster oven until golden brown, or put in a nonstick frying pan and heat over medium heat, stirring often, until golden brown.
Yield:4 servings
Nutritional Information:
Per serving:
365 calories,
38 g protein,
23 g carbohydrate,
13 g fat (2.3 g saturated fat, 8 g monounsaturated fat, 1.9 g polyunsaturated fat),
90 mg cholesterol,
4.3 g fiber,
700 mg sodium.
Calories from fat: 33%.

TUESDAY 16 SEPTEMBER
Low Fat Baked Greek Tilapia
Naturally low fat, tilapia is a wonderfully mild, meaty, inexpensive fish that lends itself to all kinds of flavors. Serve this Greek-style dish with steamed vegetables and either couscous or rice--whole grain, of course.
Cook Time: 18 minutes
Ingredients:
4 Tilapia fillets
1 tbsp extra virgin olive oil
Juice of 1 large lemon
2 tsp oregano
1/2 tsp paprika
Freshly ground black pepper
Preparation:Preheat oven to 400 degrees. Spray an 11-inch by 7-inch baking dish with nonstick cooking spray. In a small bowl, combine olive oil, lemon juice, oregano, paprika and ground pepper. Lay Tilapia fillets in a single layer in the baking dish. Drizzle oil, lemon and herb mixture over the fish. Cover with foil and bake for 15-18 minutes.
Serve with steamed vegetables and whole grain couscous or rice. (couscous & baked zucchinis)
Serves 4.
Nutritional Information
Per Serving:
Calories 167,
Calories from Fat 44,
Total Fat 4.9g (sat 1.4g),
Cholesterol 79mg,
Sodium 53mg,
Carbohydrate 2g,
Fiber 0.4g,
Protein 28.8g

WEDNESDAY 17 SEPTEMBER
Corona Chicken served with Mexican rice and re fried beans topped with cheese.

This one I don't actually have a recipe for. I got this from Anthony Bourdain No Reservations when he went to Mexico/Texas. So we're going to go on a limb and come up with our own version of it.
2 chicken breasts
1 cup shredded cheddar cheese
1/2 cup chopped onions
2 tbsp chopped jalapenos (going light on this since Munchkin cannot tolerate too much spice *aka heat!)
2 slices of bacon
teriyaki for basting the last few minutes of cooking

Pound chicken till they are very thin. Put cheddar cheese, onions and jalapenos on one side of chicken and then wrap into a roll. Make sure to wrap tightly and secure the ends well with the bamboo sticks otherwise the cheese will leak out. Wrap bacon slice around chicken. Grill for 10 minutes or so until done. Last few minutes baste with teriyaki sauce.


THURSDAY 18 SEPTEMBER
Fillet Mignon with garlic mashed and steamed veggies.


FRIDAY 19 SEPTEMBER
Lemon Rosemary Grilled Chicken Breast
Ingredients
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons white wine
1 tablespoon fresh rosemary, chopped
4 boneless, skinless chicken breasts (0.5)
Salt and pepper to taste

In a small baking dish whisk together olive oil, lemon juice, wine and rosemary. Add chicken and turn to coat. Marinate for 45-60 minutes, turning once. Preheat your grill. Remove chicken breast, season with salt and pepper. Grill chicken over medium high heat until browned, then flip and cook until other side is browned. Internal temperature should read 170 degrees. Number of Servings: 4
Nutritional Info
Fat: 11.6g
Carbohydrates: 1.2g
Calories:230.2
Protein: 27.3g
Serve with fresh salad and brown rice cooked in chicken broth and mushrooms.


SUNDAY 21 SEPTEMBER
Rotisserie Chicken Salad with Cherries and Gorgonzola
Ingredients
6 cups fresh baby spinach leaves
2 cups chopped, skinned deli rotisserie chicken
1 cup halved pitted bing cherries
1/2 cup crumbled Gorgonzola cheese
1/4 cup chopped green onions
1/2 cup champagne dressing

Instructions
1. Place spinach on large platter
2. Arrange chicken, cherries and onions evenly over spinach
3. Drizzle with dressing. Serve immediately.
Serve with sesame bread.

MONDAY 22 SEPTEMBER

Mango Chicken with Brown Rice
From Eating Clean Magazine Fall 2008 Issue
Ingredients:
Rice
2 1/2 cups water
2 tsp salsa
1 cup brown rice
Sesame Mango Chicken
2 tbsp sesame sees
1 tsp olive oil
1 lb boneless, skinless chicken breast tenderloins
4 cloves garlic, minced
1/4 tsp ginger
1/4 tsp fresh ground black pepper
1 mango, peeled and diced into 1/4 inch pieces
3 medium on the vine tomatoes, chopped into 1/2 inch pieces
Juice from 1/2 lime.

Instructions:
1. In a medium sized saucepan, bring water and salsa to a boil. Add rice and simmer over low heat for about 25 minutes or until rice is done.
2. Meanwhile toast sesame seeds in a medium nonstick skillet over low heat until golden brown. Sprinkle onto to a plate to cool.
3. Pour olive oil into pan, swirl and add chicken tenderloins. Sprinkle garlic, ginger and black pepper over chicken and increase heat to medium. Cook for about 4 minutes and turn all pieces over, stirring garlic around the pan to avoid burning it.
4. Add diced mango to pan, evenly spooning it around and over the chicken pieces. Saute mango for about 2 minutes, stirring occasionally. Add tomatoes and squeeze lime juice over top. Simmer for about 5 minutes, until tomatoes are hot and mango is juicy. Serve over rice.
Nutrition Info:
Calories: 391
Total Fat: 6g
Sat Fat: 1 g
Monounsaturated fat 1g
Carbs: 51g
Fiber: 4g
Sugars: 10g
Protein: 32g
Sodium: 112mg
Cholesterol: 66mg

TUESDAY 23 SEPTEMBER

Crab-Stuffed Portobello Mushrooms
"A rich stuffing intensifies the earthy flavor of portobello mushrooms."
INGREDIENTS:
2 large portobello mushrooms, wiped clean (stems removed and diced)
2 tablespoons and 1-1/2
teaspoons olive oil, divided

salt
freshly ground black pepper
1 tablespoon butter
1/4 medium onion, diced
1 garlic cloves, minced
1/3 cup crushed buttery round crackers
3/4 (6 ounce) can crabmeat, drained
1/2 cup shredded Italian cheese blend
DIRECTIONS:
1. Preheat your oven's broiler.
2. Brush both sides of the mushrooms with 3 tablespoons of oil. Sprinkle lightly with salt and pepper, and arrange on a lipped cookie sheet. Broil on highest rack, turning once, until golden and almost cooked through, about 5 minutes. Remove mushrooms and reset oven to 400 degrees F (200 degrees C).
3. Meanwhile, heat remaining oil and butter in a medium skillet over medium-high heat. Stir in mushrooms stems and onions and lightly seasoning with salt and pepper. Cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Transfer mushroom mixture to a medium bowl and stir in crackers and crabmeat.
4. Spoon a portion of filling into each mushroom cap and top with cheese. Bake on middle oven rack until filling is heated though and cheese melts, about 15 minutes.

Serve with spaghetti

WEDNESDAY 24 SEPTEMBER
Thai Beef Salad
From the book Eat Clean Diet by Tosca Reno
Beef Ingredients:
12 cups water
1 1/2 pounds lean beef tenderloin
3 bay leaves

Salad Ingredients:
3 bunches watercress, washed and dried, tough stems and wilted leaves removed
1 1/2 cup fresh mint leaves, washed and picked over
1 1/2 cup fresh cilantro leaves, washed and picked over
2 bunches red radishes, washed and sliced thinly, tops removed
1 medium purple onion, thinly slice
2 tbsp lemon zest, cut into thin strips

Dressing
1/4 cup extra virgin olive oil, best quality
1/4 cup freshly squeezed lime juice
1 tbsp low sodium soy sauce
Red Pepper Flakes to desired spiciness
Sea salt and freshly ground black pepper

Instructions:
Combine all salad ingredients in a large bowl. Cover with a damp kitchen towel and refrigerate until ready to serve
In a large soup kettle bring 12 cups water to a full boil. Add 3 bay leaves and 1 1/2 pounds lean beef tenderloin, all fat removed. Cover meat and simmer for 20 minutes till meat is medium rare. Remove beef from kettle. Cover and let stand for 15 minutes.
Slice tenderloin in 1/2 inch thick strips. Remove salad from fridge. Toss tenderloin and dressing and serve.

Serve with rye dinner rolls

THURSDAY 25 SEPTEMBER
GARLIC SHRIMP PASTA
Ingredients
12 oz FETTUCCINE
9 oz SHRIMP (I USED THE SALAD SHRIMP)
8 oz FAT FREE CREAM CHEESE
1/2 CUP PARMESAN
5 CLOVES GARLIC
1/4 CUP FINELY CHOPPED ONION
1 CUP FAT FREE,LOW SODIUM CHICKEN BROTH
Cook Fettuccine AS DIRECTED ON PACKAGE.HEAT SKILLET, PUT IN GARLIC, ONION AND SHRIMP.FRY 1-2 MINUTES.ADD CREAM CHEESE AND CHICKEN BROTH, COOK-STIR 3 TO 4 MINUTES, UNTIL CREAM CHEESE IS MELTED AND MIXTURE IS WELL BLENDED. ADD PARMESAN CHEESE, STIR. DRAIN PASTA PLACE IN LARGE BOWL, ADD SHRIMP MIXTURE, STIR WELL AND SERVE.
MAKES 7-1 cup servings
Number of Servings: 7
Recipe Nutritional Info
Fat: 2.4g
Carbohydrates: 19.2g
Calories:164.6
Protein: 16.0g
submitted by SparkPeople user FEELINFROGGY

Serve with steamed broccoli and fresh bread.

FRIDAY 26 SEPTEMBER
Crunchy Pear & Celery Salad

Recipe courtesy EatingWell.com
Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish. - white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper to taste
6 large leaves butterhead or other lettuce
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Information
Nutritional Analysis Per serving
Calories 221
Carbohydrate Servings 1
Carbohydrates 20 g
Protein 6 g
Fat 14 g
Saturated Fat 5 g
Cholesterol 20 g
Monounsaturated Fat 4 g
Dietary Fiber 4 g
Sodium 244 mg
Potassium 234 mg
Exchanges 1 fruit, 1 high-fat meat, 1 fat
Nutrition Bonus Calcium (15% daily value).

Serve with rye dinner rolls

SATURDAY 27 SEPTEMBER
Pasta Amatriciana by Deborah Mele

Serves 4


1 Medium Onion, Finely Chopped
2 Cloves of Garlic, Minced
4 Tablespoons Olive Oil
3 Slices of Bacon or Pancetta, Chopped into Small Pieces
1 (14oz) Can Chopped Tomatoes
Salt & Pepper
Red Pepper Flakes
1/4 Cup Chopped Fresh Parsley
1 Pound Dried Pasta
Fresh Grated Romano Cheese
Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.

Serve with bruschetta


SUNDAY 28 SEPTEMBER
Tropical Pork Chops
Submitted by: Jeanette Babineau
Rated: 5 out of 5 by 28 members
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 1 servings
"I WAS FORTUNATE to visit my grandmother's birthplace in Hawaii, where I met relatives who taught me how to make this dish. It's been a family favorite since I brought the recipe home. The pineapple is a sweet surprise. -Jeanette Babineau, Grand Junction, Colorado"
INGREDIENTS:
1 tablespoon and 1 teaspoon ketchup
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons brown sugar
3/4 teaspoon cider vinegar
1/2 teaspoon soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
dash cayenne pepper
1 boneless pork loin chops
salt and pepper to taste
1 tablespoon chopped onion
1/2 garlic cloves, minced
3/4 teaspoon vegetable oil
1 tablespoon and 1 teaspoon water
1 tablespoon pineapple tidbits
Hot cooked rice
DIRECTIONS:
1. In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.

Menu Plan for the Week

SUNDAY 31st AUGUST
White Chili with Ground Turkey
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 6 servings
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
INGREDIENTS:
3/4 onion, chopped
2-1/4 cloves garlic, minced
1-1/4 pounds ground turkey
1-1/2 (4 ounce) cans canned
green chile peppers, chopped
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
3/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
2-1/4 (15 ounce) cans cannellini beans
3-3/4 cups chicken broth
1-1/2 cups shredded Monterey Jack cheese
DIRECTIONS:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Serve with white rice

MONDAY 1 SEPTEMBER
Grilled Porterhouse steaks, sauteed mushrooms, garlic mashed potatoes


TUESDAY 2 SEPTEMBER
Leftover night


WEDNESDAY 3 SEPTEMBER
Grilled Portobello Sandwich with Roasted Red Pepper Aioli
Ingredients
~ROASTED RED PEPPER AIOLI~
1/2 cup Best Foods/Helman's Light Mayonnaise
3 cloves garlic, pressed
1/2 Tbsp lemon juice
7 oz roasted red pepper (2 large peppers)
~PORTOBELLO MUSHROOMS~
4 Large Portobello mushrooms
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/8 tsp salt
1 tsp dried basil
1 tsp dried oregano
3 cloves garlic, pressed
4 whole wheat hamburger buns (I used buns that were 140 calories each)
4 slices of Sargento Reduced Fat Provolone cheese
One additional roasted red pepper cut into slices for topping the portobello and cheese. Nutritional Info
Fat: 10.0g
Carbohydrates: 23.1g
Calories:201.2
Protein: 9.8g
Make the Aioli first so it has time to allow the tastes to blend:.Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches..

Marinade and Mushrooms:In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated..Preheat your grill for medium high heat..Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. .Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices..

NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)


Serve with steak fries and salad


THURSDAY 4 SEPTEMBER
Use up frozen Enchilada casserole. Serve with mexican rice.

Ensalada de Nopalitos (Cactus Salad)
I N G R E D I E N T S
3 cups cooked nopales (nopalitos)
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar
T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional) romaine lettuce for the side of the serving platter
I N S T R U C T I O N S
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
Overlap the romaine leaves around the edges of the platter and serve at room temperature.



FRIDAY 05 SEPTEMBER
Grilled Rosemary Chicken
by the Editors of Easy Home Cooking Magazine
Browse the article Grilled Rosemary Chicken
Grilled Rosemary Chicken
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Ingredients:
2 tablespoons minced fresh rosemary
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)
Preparation:
1. Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
2. Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
3. Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.


Serve with grilled zuchini and brown rice.



SATURDAY 6 SEPTEMBER
Citrus-Rubbed Whole Duck Recipe
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
by lazyme
2¼ hours 15 min prep
SERVES 3 -4
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
5 lbs duck, whole
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.



Ginger Citrus Rice
Ingredients
2 tablespoons canola oil
2 tablespoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups water
2 cups basmati rice
2 teaspoons salt
1 large lime, zested and juiced
Nutritional Info
Fat: 2.6g
Carbohydrates: 23.0g
Calories:126.5
Protein: 2.2g
1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.2. Add ginger root and ground cumin and cook for 1 minute. 3. Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender. 4. Stir in lime juice and zest.Makes 12 (1/2 cup) servings.


Serve with baked acorn squash.


SUNDAY 7 SEPTEMBER
Beef Tongue in a Rich Tomato Sauce
Ingredients:
1 2 to 3 lb beef tongue
4c cider, wine, beer, stock, or combination thereof.
3 cloves garlic, whole
Fresh herbs.
6-7 cloves Garlic, minced
1 onion
1 bay leaf
2 tbsp tomato paste
1/3 soy sauce
2 c beer – preferably Strong Brown ale or Belgian-style
2-3 tbsp tamarind paste
2 tbsp molasses
4 pcs thick cut bacon, cut into lardons
3 tbsp fresh tarragon
1 14 oz can tomatoes
Wash the tongue. You can scrub it, or you can blanch it in boiling water with a cup of vinegar added to it, like I did.
Rinse out pot or pressure cooker. Add tongue, 4 cups of cooking liquid (as above), fresh herbs, and garlic cloves. Braise for 1 hours (pressure cooker) or 2 hours (normal pot).
Towards the end of this time, fry the bacon in a medium-sized pot and reserve it, leaving the rendered fat in the pan. Saute the onion in the bacon fat until it is nearly translucent. Add the garlic and saute. Add the tomato paste and saute until it browns slightly. (You need to be done cooking the tongue by this time if you're using the pressure cooker.) Add the can of tomatoes, 2 ½ cups of the braising liquid, the bay leaf, the soy sauce, the beer, the tamarind, the molasses and the tarragon. Let cook for 20 minutes. Puree the sauce in small batches in a blender or food processor. Thicken the sauce if you like.
Remove the outer layer of skin from the tongue. It should slough off very easily now. Cut the tongue into slices. Add the tongue slices and the bacon lardons to the sauce. Cook 10 minutes. Serve.


Cheese Filled Plantain Fritters (Piononos)
Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 ripe plantains (yellow stage)
2/3 cup of Cheddar cheese (shredded)
2 eggs
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon of water
toothpicks
vegetable oil for frying
Preparation:1. Peel the plantains. Slice each one lengthwise into 4 equal slices.
2. In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
3. Remove the slices and drain on paper towels until cool enough to handle.
4.Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
5. Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
6. In a bowl, mix together the eggs, salt, flour and water.
7. Cover the open ends of the piononos with the flour and egg mix.
8. Fry the piononos on each end until it is sealed and golden.
Servings: Makes 12 fritters.


Sweet And Spicy Black Bean Recipe
Ingredients:
2 Tbs. olive oil
2 med. onion, finely chopped
1 to 2 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
4 15 ounce cans of black beans, rinsed and drained
1 28 ounce can of diced tomatoes, undrained with basil, garlic, oregano, if you can find it
1/3 cup honey
1/3 cup packed light brown sugar
1 tsp. ground ginger
1 tsp. salt
Directions:
Heat the olive oil in a frying pan over medium high heat. When it's hot add the onion and stir. Cook the onion for 20 to 25 minutes until it cooks down to about half of what you started with.
You are looking for a nice golden brown color. You will probably need to turn the fire to low after a few minutes. Stir frequently so they don't burn.
While the onion are cooking, chop up your jalapeno and garlic and set aside. Drain and rinse the black beans.
In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger, and salt.
After 20 to 25 minutes of sauteing the onion, add the jalapeno and garlic. Mix in well. Continue to cook 5 minutes longer, stirring frequently.
Now add the onion mixture to the pot of beans and stir. Heat over medium heat until hot.
Side note: You don't necessarily have to cook the onion for 20 minutes BUT in my opinion, this will make your dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won't want to miss.
Now serve up that sweet and spicy black bean recipe in one of the recommended ways I described above and enjoy



MONDAY 8 SEPTEMBER
Chicken & Dumplings


TUESDAY 9 SEPTEMBER
Escarole Soup
Submitted by: ~MELANIE ~?
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings
"This soup features sausage and escarole in a rich tomato-flavored broth."
INGREDIENTS:
1-1/4 teaspoons olive oil
14 ounces bulk Italian sausage
7/8 (32 ounce) carton chicken broth
7/8 (15 ounce) can cannellini beans, rinsed and drained
3/8 head escarole, chopped
3/8 (15 ounce) can tomato sauce
DIRECTIONS:
1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.


Serve with artisan bread and olive oil & salad


WEDNESDAY 10 SEPTEMBER
Prawn and Bacon Brochettes
Brochetas de Gambas y Bacon
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
Makes 12 units
Ingredients
5 oz jamón or thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered
Preparation
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.


Patatas Bravas
Crisp Spiced potatoes
Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled white wine.
Serves: 4
Difficulty: Very easy
Preparation time: 30 minutes
Ingredients
3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying
Preparation
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.


Zarangollo murciano
(Stewed zucchini with onion)
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in the market, they are usually stuffed and fried.
Serves 6
Difficulty: easy
Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, peeled and cut into small dice
Salt
Freshly ground black pepper
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
6 eggs (optional)
Preparation
In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.
Meanwhile, heat the remaining 1/4 cup olive oil in another sauté pan over medium heat. Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.
Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors. If desired, break the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the whites are set.
Remove from the heat and serve hot or at room temperature


Do not use eggs in this one.

THURSDAY 11 SEPTEMBER
Mushroom swiss burgers, fries, salad.

FRIDAY 12 SEPTEMBER
Low Fat Pizza Rustica
Ingredients:
1 1/2 cups marinara sauce
2 Tbsp tomato paste (no salt added)
1 tsp granulated sugar
1/4 teaspoon salt
1 Tbsp olive oil
2 cups thinly sliced mushrooms
2 tsps minced garlic
280 g (10 oz) ground skinless chicken breasts
1 cup coarsely chopped red onions
1 Tbsp minced fresh oregano
1/4 tsp crushed red pepper flakes
1 medium red capsicum (bell pepper), seeded and cut into thin strips
1/2 medium green capsicum (bell pepper), seeded and cut into thin strips
1/2 medium yellow capsicum (bell pepper), seeded and cut into thin strips
3 ounces peppered feta cheese, crumbled
1/4 cup slivered fresh basil
This is what you do:
Preheat oven to 190 C (450o F) and Spray a baking tray with Cannola oil..
Preparing the sauce:
Mix marinara sauce and tomato paste in medium bowl, stirring until paste is dissolved; then set aside.
Use your own dough (as described in the main low fat pizza recipes page), or use a pre-packed pizza base.
Preparing the topping:
Heat 1 teaspoon of the remaining oil In large nonstick skillet, and add mushrooms and half of the garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until mushrooms are soft and tender... but without overcooking them.
With slotted spoon, remove mushroom mixture from skillet, and set aside.
In same skillet, combine chicken, onions, oregano, pepper flakes and remaining garlic; cook, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat.
Spread the pizza base with the sauce, and top evenly with the chicken mixture, mushroom mixture, red, green and yellow capsicums, cheese and basil.
Sprinkle evenly with the oil, and bake for about 20 minutes (until crust is crispy and cheese is melted).
Cut into 8 wedges. It's 2 slices per serving.

Serve with salad

SATURDAY 13 SEPTEMBER
Okonomiyaki
Submitted by: SherbgRated: 4 out of 5 by 19 members
Prep Time: 12 MinutesCook Time: 15 Minutes
Ready In: 27 MinutesYields: 4 servings
"These delightful savory pancakes are a popular dish in Japan and may be filled with whatever meats and vegetables you like. This recipe is designed to make small starter or snack-size cakes, but you can make them larger to serve as a main dish!"
INGREDIENTS:
2/3 cup chopped cooked chicken
1 cup thinly sliced napa cabbage
2 tablespoons and 2 teaspoons
shredded carrots
2 green onions, chopped
8 fresh green beans, cut into 1/2 inch pieces
2/3 small green bell pepper, cut into thin strips
2/3 small zucchini, cut into thin strips
2 eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup chicken stock
1-1/4 teaspoons soy sauce
3/4 teaspoon vegetable oil
1/8 teaspoon toasted sesame oil
DIRECTIONS:
1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Serve with white rice

SUNDAY 14 SEPTEMBER
Cheese crisp