Menu plan

Monday
Japanese Tofu Salad (didn't try this last week due to a horrible sore in my mouth)
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Serve with toasted bread

Tuesday

Greek Souvlaki Recipe
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours
2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint coarse salt freshly cracked black pepper

Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.

Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation: Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.

Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients: 2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper

Preparation: Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil. Preheat the oven to 355°F (180°C). Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes. Serve hot, warm, or at room temperature.



Wednesday
Poached Halibut with Oven-Roasted Vegetables & Mint Tea Broth
From Clean Eating Magazine
Serves 4
Hands-on time: 5 minutes
Total time: 35 minutes

INGREDIENTS:
Olive oil cooking spray
Sea salt and ground black pepper, to taste
1 baby eggplant, sliced into 1/4-inch rounds
1 pint grape tomatoes
4 cloves garlic, whole
1 small zucchini, sliced into 1/4-inch rounds
2 cups low-sodium chicken or vegetable broth
2 high-quality mint tea bags
1/2 bunch basil
4 6-oz halibut fillets
1/4 cup pine nuts, toasted
7 to 8 basil leaves, cut into thin strips, for garnish
INSTRUCTIONS:
Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt. Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper. Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.) Continue to cook for 5 to 7 more minutes. Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
Keep oven at same temperature. On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray. Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil. Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags. When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper. Poach fish until it is white and a toothpick inserts very easily, about 12 minutes. Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish. Garnish with pine nuts and basil leaves.

Toasted Pine Nut Couscous

Yield Makes 4 servings
Ingredients
1/4 cup pine nuts
2 1/4 cups reduced-sodium chicken broth or water
1/2 cup small pieces dried tomatoes (not oil-packed)
1 clove garlic, minced
1/2 teaspoon ground cumin
1 2/3 cups (10 oz.) couscous
2 tablespoons minced parsley
Salt

Preparation
1. In a 2 to 3 quart pan over medium-high heat, stir pine nuts until golden, about 2 minutes; remove from pan.
2. In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.

Thursday

Tofu, Red Onions, Walnuts, and Blue Cheese

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish." Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese

Directions: You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6). 1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat. 3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often. 4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

Thursday
GRILLED GINGERED CORNISH HENS
2 rock Cornish hens, split in half
1 tbsp. grated fresh ginger (or 1 tsp. ground ginger)
1/2 c. dry white wine
1 med. onion, chopped
1/2 c. soy sauce
Marinate hens at room temperature for 1 hour in onion, ginger, wine and soy sauce. Grill on low flame, 5" from heat with cover on grill. Baste and turn hens several times until golden brown.

Serve with grilled rosemary new potatoes and steamed broccoli

Friday
Homemade pizza (I keep meaning to make this and each time we get sidetracked.)

Saturday
Rosemary Garlic Pork Tenderloin
Prep time: 8 minutes
Cook time: 23 minutes
Other: 2 hours, 15 minutes
Ingredients
1/4 cup minced fresh rosemary
1/4 cup minced garlic
1 tablespoon olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 pork tenderloins, trimmed
1. Combine first 5 ingredients in a small bowl, mixing well to make a paste.
2. Make several 1 inch slits in pork and stuff each slit with 1 teaspoon rosemary paste. Spread any remaining rosemary paste onto top and side pork. Cover and chill 2 hours.
3. Prepare grill
4. Place pork on grill rack coated with cooking spray. Grill pork 23 minutes or until a thermometer registers 155 turning once. Remove pork from grill; cover and let stand 15 minutes.
Note: While pork stands, it's internal temperature should reach 160.

Serve with new potatoes and grilled asparagus.

Menu Plan for next two weeks

Monday
Grilled Chicken Salad with bollilo rolls

Tuesday
Souvlaki Hoirino: Grilled Pork Souvlaki
From Nancy Gaifyllia, for About.com
In Greek: σουβλάκι χοιρινό, pronounced soov-LAH-kee hee-ree-NO
These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.
Cook Time: 15 minutes
Ingredients:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
Preparation:
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.
Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.
Yield: serves 3 (4 skewers per person) as a main dish.
As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.


Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip
From Nancy Gaifyllia, for About.com
In Greek: τζατζίκι, pronounced dza-DZEE-kee
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
Prep Time: 15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt2 using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber3 before dicing or grating.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.


Serve with grilled zuchinni



Wednesday
Grilled Flank steak with grilled artichoke and garlic mashed red potatoes.
Marinate in mixture of shoyu, garlic mac oil, green onions and diced garlic.

Thursday
Chicken Mole for Crock Pot Recipe #112218
by PaulaG
5½ hours 1½ hours prep
SERVES 8
1/4 cup blanched almond
1 cinnamon stick, broken into pieces (2 to 3 inch)
1/2 teaspoon coriander seed
1/2 teaspoon anise seed
1/4 cup sesame seed
4 whole cloves
4 dried pasilla peppers, stemmed and seeded
6 dried New Mexico Chiles or dried ancho chiles, stemmed and seeded
1-2 guajillo chilies, stemmed and seeded
3-4 cups chicken stock
2 medium Roma tomatoes
3 ounces Mexican chocolate or 1/3 cup unsweetened cocoa powder
6 garlic cloves, minced
1 sweet white onion, coarsely chopped
1/4 cup raisins
salt
2 chicken, cut into serving pieces skinned (Use only the thighs, breasts and legs)
Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.

Grilled Portabello Recipe
Ingredients:
Several Parge Portabellos
Butter
Garlic
Cilantro Garnish
Directions:
Clean and remove stem from Portabellos. Heat a saucepan and melt a good quantity of butter in it. When the butter starts bubbling add two or three cloves of garlic, minced. Add the mushrooms and saute until slightly browned and heated throughout. Serve sliced very thin on a plate with cilantro.

Serve with white rice

Friday
Grilled Scallops With Pineapple, Peach Salsa
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa: 2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained

Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.

Make this again!!! Super duper yummy!

Mandarin-Nut Tossed Salad
Submitted By: Barbara Gibney
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12
"'I'm a wife, mother of three and business owner,' relates Barbara Gibney of Lilian, Alabama. 'With my busy schedule, I have to cook fast dishes, but I also want nutritious foods my entire family enjoys. Even the picky eaters in our house like this salad.'"
Ingredients:
1 (16 ounce) package salad greens
1 (11 ounce) can mandarin oranges, drained
3/4 cup chopped salted peanuts
1/2 cup Italian salad dressing
1 tablespoon reduced-sodium soy sauce
Directions:
1. In a bowl combine the salad greens and oranges. Sprinkle with peanuts. Combine salad dressing and soy sauce; drizzle over salad and toss to coat.

Make this again! Really tasty!
Orzo with Parsley and Lemon Zest
Recipe courtesy Rachael Ray
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Directions
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta

Saturday
Beef Bourguignon with Red Wine
Crockpot beef stew with red wine and bacon, along with carrots and other seasonings.
Ingredients:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper
Preparation:Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.


Add red potatoes last 2 hours of cooking time

Sunday
Pad Ga-prao
1 tablespoon vegetable oil
1 tablespoon garlic
2-30+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers

Directions
Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.


Thai Cucumber Salad
Ingredients
1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
Preparation
Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.

Serve with white jasmine rice cooked in coconut milk


Monday
Pork Shoulder, onions, cabbage, carrots cooked in with pork. (I so wish poi!)

Lana's Macaroni Salad Recipe #332268
Hawaiian style macaroni salad. We lived on Oahu for 3 years and macaroni salad is a staple of life there. This is my version of the island favorite.
by Lanagirl
40 min 30 min prep
SERVES 12
1 lb elbow macaroni
3 hard-boiled eggs, chopped
4 stalks celery, diced
2 carrots, grated
1/2 medium onion, finely chopped
1 1/2 cups frozen peas
2 1/2 tablespoons mustard (Regular Yellow)
1 1/2 cups mayonnaise
1/2 tablespoon salt
1/2 teaspoon pepper
Cook elbow macaroni according to package directions, rinse in a colander and let cool. Mix all ingredients together and let chill for a few hours.


Tuesday
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Submitted By: Alex Bluett
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes."
Ingredients:
1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
1/2 fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
1/2 fresh red chile pepper, cut into
matchsticks
Directions:
1. Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

Marinated chicken wings
Ingredients:
2 lb. chicken wings (cut off the tops of the wings)
[Marinade]
2 tablespoons sake or white wine
2 tablespoons soy sauce
1 tablespoon ginger root, minced
[Sauce] (prepare this 2 to 3 hours before use)
1 clove garlic, minced
1 tablespoon ginger root, minced
4 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon sesame oil
2 or 3 stalks green onion, finely chopped
tabasco to taste (optional)
Cooking time: 1 hour +
Servings: 4

Serve with white rice

Wednesday
Cheese fondue with bread, kielbasa, onion, and mushrooms.

Thursday
Turkey burgers, french fries & salad.

Friday
Apricot Ginger Chicken
Ingredients
1¼ lb (500g) chicken fillets, cubed
3 tbsp all-purpose (plain) flour
1 tsp ginger powder
1 carrot, sliced
1 zucchini (courgette), sliced
1 small pepper (capsicum), sliced
6 cauliflower florets
14fl oz (400 ml) apricot nectar (juice)
1 tsp crushed ginger
Method
1 Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.
3 Put the chicken and vegetables in the crock pot.
4 Mix the other ingredients together and pour over the chicken.
5 Cook on low for 8-9 hours.
Notes
Use your favorite vegetables. Add vegetables later in cooking.
Serve with rice or couscous.

Steamed veggies

This weeks menu plan

MONDAY
Crabmeat Enchiladas
Crabmeat Filling
1 lb Crab meat
1/2 c Onion -- chopped
3/4 c Monterey jack cheese
4 oz Green chile -- chopped
16 Flour tortilla -- lowfat
SAUCE
2 tb Chopped onion
2 Cloves garlic -- mince
2 tb Margarine, imitation -- Move Over Butter
1/4 c Flour
14 oz Chicken broth -- lowfat
4 oz Green chile -- chopped
2 c Yogurt, (nonfat)
1/4 ts White pepper
Instructions for Crabmeat Enchiladas
For Crabmeat Filling: In mixing bowl, combine crabmeat, onion, cheese and green chilies. Warm tortillas to make easier to roll. Place a heaping tablespoon fillling on the edge of each tortilla, rolling up with filling in the center. Place filled tortillas in a 2 quart baking dish. Pour Sauce over filled tortillas.. can substitute shrimp
For Sauce: In saucepan, saute onion and garlic in margarine until tender. Add flour stirring for 1 minute. Gradually add chicken broth, green chilies, and white pepper. Bring to a boil, sitrring until mixture thickens; reduce or remove from heat. Stir in yogurt until smooth. Pour over filled enchiladas. Bake at 350 degrees for 30 minutes or until thoroughly heated.
Source: A Trim and Terrific Louisiana Kitchen by Holly Clegg
Recipe By : Rhonda Guilbeaux
Nutritional Info:
Calories 302
Cholesterol 54
Fat gram 9 % calories from fat 27.2


Serve with mexican rice and corn. Remember to cut this down a bit since it's just me and my munchkin.


TUESDAY
Grilled Chicken and Avocado Salad
1 4-ounce boneless, skinless chicken breast
2 cups fresh spinach
1/2 avocado, sliced
1 mandarin orange, sectioned
1 tablespoon basil pesto
Heat a grill or grill pan to medium-high. Grill the chicken until cooked through, about 4 minutes per side. Meanwhile, arrange the spinach, avocado, and orange on a plate. Drizzle with the pesto. Serve with the chicken.

Yield: Makes 1 serving


Serve with garlic butter breadsticks.



WEDNESDAY

Sweet Pepper Steak
Prep: 15 minutes
Grill: 11 minutes
Ingredients
Cracked black pepper
4 12-ounce beef top loin steaks, cut 1 inch thick
1/2 of a medium red sweet pepper, cut into bite-size strips
1/2 of a medium yellow sweet pepper, cut into bite-size strips
1/2 of a medium green sweet pepper, cut into bite-size strips
2 tablespoons butter or cooking oil
1 0.6-ounce envelope au jus gravy mix
Directions
1. Press cracked pepper into 1 side of each steak, using about 1/2 teaspoon pepper per steak.
2. Grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. [Allow 11 to 15 minutes for medium-rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).
3. Meanwhile, in a medium skillet cook sweet pepper strips in hot butter or oil until tender. In a saucepan prepare au jus gravy mix according to package directions.
4. Serve steaks on warm plates; top steaks with pepper strips and au jus gravy. Makes 4 servings.

Makes 4 servings

Serve with garlic masged potatoes. *Make potatoes one day ahead of time to save time.



THURSDAY
Light and Tasty Summer Salad
5 min 5 min prep
SERVES 6 -8
Dressing
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
1 minced garlic clove
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
Salad
1 large head romaine lettuce
1 head boston lettuce
1 pint fresh sliced strawberries
1 cup shredded monterey jack cheese
1/2 cup chopped walnuts
Combine the above dressing ingredients in a large jar.
Cover tightly and shake well (can be stored in the fridge for a week).
Tear the lettuce into bite size pieces.
Combine lettuce, strawberries, cheese & walnuts in a large salad bowl.
Shake the dressing and pour over salad.
Toss gently and enjoy!
by Tina D.

Serves 6-8


Serve with breadsticks


FRIDAY
California Avocado Fettuccine
Ingredients
1/3 tsp olive oil
1/6 Cup diced green peppers
1/16 Cup white wine vinegar
1/12 Cup chopped fresh basil
7/32 Cup sundried tomatoes, diced
1/12 Cup chopped green onion
1/6 ripe Fresh California Avocado, diced
1/6 Pound dried fettuccine
Instructions
In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.
Toss ingredients together well so they are evenly coated with the oil and vinegar.
Cook pasta in boiling water for 6 minutes or until "al dente."
Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.


SATURDAY
Beef Sukiyaki Recipe - Japanese Beef Recipe
Ingredients:
1 pound thinly sliced beef * It tastes better if the beef slices are very thin.
A handful of shirataki noodles (made from yam cakes) or cellophane noodles
7-8 shiitake mushrooms
1 block enoki mushrooms
1 medium negi
1/2 Chinese cabbage
1 yaki-dofu (grilled tofu)
For sukiyaki sauce:
1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water
For dipping: 4 eggs
Preparation:Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.

Makes 4 servings

We loved this recipe last time so I figure we'll try it again. We don't use the egg dipping though and I make it ahead and then serve it in oriental soup bowls.

SUNDAY

Yakisoba Recipe

2 packages steamed chuka noodles (150g/package)
1/2 Tbsp vegetable oil
1/4 lb. boneless pork rib, thinly sliced
1/4 cup peeled and thinly sliced carrots
1 green bell pepper, chopped
1/4 medium onion, thinly sliced
2 green head cabbage leaves, chopped
4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
Beni-shoga (pickled red ginger) for garnish*
Ao-nori (dried green seaweed) for garnish*
Salt and pepper
*These are available in packages at Asian grocery stores
Preparation:Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.