Menu Plans 05-31-10

Monday - Smoked Chicken, Smoked Corn on the Cob, Potato Salad
Tuesday - Crunchy Peanut Panko Shrimp, Crunchy Asian Cabbage Salad
Wednesday - Gyros, Tzaztiki and Cucumbers
Thursday - Trivia @ Smokey Bones
Friday - TBD or Dinner Out

**Check out orgjunkie.com for some other great menus!

Creamy Taco Mac

Wow! This was amazing! So good, that when my husband snuck a bite, he tried to convince me it was bad I wouldn’t like it so HE could have the entire meal to himself. Ha! I lightened this meal up by using fat free cream cheese and sour cream. I promise you will never know the difference! The original recipe called for 1.25 pounds of turkey however my package had 1.5 pounds so I went with it. The recipe made 4 VERY large (and delicious!) servings. I’m fairly certain Bryan will be requesting this again in the near future.

Adapted from Annie’s Eats

Ingredients
1.5 lbs ground turkey
8 oz dry whole wheat pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14.5 oz) can fire roasted diced tomatoes, drained
4 tbsp taco seasoning
3 oz fat free soft cream cheese
4 oz fat free sour cream
Salt and pepper

Directions
1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

2. Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.

3. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.

4. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.

5. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.

6. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and serve.

The Facts
4 (Large) Servings

Spicy Shrimp Tacos with Tomatillo Salsa

Taco nights are always fun. This time, I decided to try some shrimp tacos instead of the typical chicken. The shrimp definitely had some kick to them! I chose to use Don’t be a Chicken Shit hot sauce from Tijuana Flats which was the main reason for the extra spiciness. I made the tomatillo salsa the night before (as well as the coleslaw) so dinner came together in about 10 minutes; Perfect for a quick dinner after work.

Adapted from Cooking Light

Ingredients
Salsa:
3/4 lb tomatillos
Cooking spray
2/3 cup chopped green onions (about 4 green onions)
1/4 cup chopped fresh cilantro
3 tbsp lime juice (about 1 lime)
1/4 tsp salt
1 jalapeño pepper, seeds removed and chopped
1 garlic clove

Tacos:
1 lb medium peeled and deveined shrimp, tails removed
1 tbsp hot pepper sauce (such as Tabasco)
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt

Directions
1. Preheat broiler.

2. To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a foil lined pan coated with cooking spray. Broil 10-15 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.

3. To prepare tacos, heat skillet over medium high heat. Add shrimp to hot pan and sprinkle with salt and pepper to taste. Sauté shrimp 2-3 minutes per side until cooked through. Remove from heat and add to medium bowl.

4. In a small bowl, combine remaining ingredients. Pour over shrimp and toss to coat.

5. Serve shrimp in tortilla of your choice, topped with coleslaw and tomatillo salsa.


The Facts
4 Servings – Shrimp & Salsa

Tangy Mustard Coleslaw

This was absolutely delicious and SO FRESH! Bryan’s dad and step-mom have a garden in their back yard over flowing with heads of cabbage, carrots, corn, etc. Sunday night we picked a head of cabbage and homemade coleslaw seemed like the perfect use for it.

I wanted something light and not laden with creamy mayonnaise so I turned to CookLight.com. This was a simple recipe where I already had all the ingredients in the fridge. I was excited because I got to use the shredding disk on my sweet food processor for the first time. It turned a few whole carrots in to tiny bits in a matter of seconds! I omitted the onion (I’m SO not a fan of raw onions!) and subbed Greek Yogurt for the small amount of mayo the original recipe called for. This is a great light side dish for a summer BBQ or pot luck.

Adapted from Cooking Light

Ingredients
1 head green cabbage, finely shredded (~400 grams)
1 cup grated carrot (~225 grams)
1/4 cup white wine vinegar
2 tbsp Splenda
2 tbsp whole-grain mustard
2 tbsp fat free Greek yogurt
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp ground red pepper

Directions
1. Combine cabbage and carrot in a large bowl.

2. Combine vinegar, Splenda, mustard, yogurt, salt, black pepper, and red pepper in a small bowl; stir well.

3. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for at least 20 minutes, over night is even better. Stir before serving.

The Facts
4 Servings

Zucchini Oven Chips

These were delicious! I try to vary the vegetables we eat weekly and my husband suggested some zucchini for this week’s menu. I searched for some recipes, and this one was a definite winner. I subbed panko for breadcrumbs which I think helped give the chips a little extra crunch. I’m sure this would taste great with yellow squash as well. I look forward to making this recipe again.

Adapted from Cooking Light

Ingredients
1/4 cup whole wheat panko
1 oz. grated fresh Parmesan cheese
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
2 tbsp egg substitute
3 zucchini, sliced 1/4-inch-thick

Directions
1. Preheat oven to 425°.

2. Combine first 5 ingredients in a medium bowl, stirring with a whisk.

3. Place egg substitute in a shallow bowl. Add zucchini slices and stir to ensure each is thoroughly coated.

4. Once slice at a time, shake off excess egg and dredge in panko mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (For a short cup, add panko mixture to 1 gallon Ziploc bag. Add zucchini slices. Shake! Place on wire rack and sprinkle excess mixture on top.)

5. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

The Facts
4 Servings

Menu Plans 05-24-10

Monday - Grilled Filet Mignon, Baked Sweet Potato, Zucchini Oven Chips
Tuesday - Spicy Shrimp Tacos with Tomatillo Salsa, Tangy Mustard Coleslaw
Wednesday - Creamy Taco Mac, Salad
Thursday - Trivia @ Smokey Bones
Friday - TBD
Saturday - TBD

**Check out orgjunkie.com for some other great menus!

Chicken Chipotle Burgers

Bryan requested chili burgers for dinner during his birthday week, however we decided to change it up a bit and try chicken instead of ground turkey. I used less meat (1 lb vs. 1.5 lb) but kept the seasoning and add in amounts the same. I think this added more flavor to the burger which I liked. These were moist and juicy. I definitely enjoyed them, however if you’re looking for more of traditional burger type taste, stick with the original ground turkey (or even beef if you so please).

Adapted from A Previous Recipe I Made

Ingredients
1lb chicken breast
2 tbsp pureed chipotle peppers in adobo sauce
2 tbsp chopped onion
1 tsp chili powder
1/3 tsp salt
1 tsp ground coriander
Pinch black pepper
Pinch cayenne pepper
1.5 tbsp egg substitute
2 tbsp chopped cilantro

Directions
1. Add all ingredients to food processor. Pulse until chicken is ground and everything is well combined.

2. Form mixture into 4 even sized patties. Place patties on a piece of foil sprayed with cooking spray.

3. Carefully transfer foil with chicken patties to a preheated grill. Cook for 6 minutes a side. Flip directly onto grill grate and remove foil. Cook an additional 6 minutes, or until cooked through and no longer pink.

4. Serve on whole wheat buns with desired fixings. We enjoyed with sliced avocado, gruyere cheese and lettuce.

The Facts
4 Servings – Chicken Patty Only

Menu Plans 05-17-10

Monday - Happy Birthday Bryan! Birthday dinner for my husband at his mom's house.
Tuesday - Chicken Habanero Sausage Sandwiches, Salad
Wednesday - Chili Burgers (might try with ground chicken instead of turkey), Roasted Brussel Sprouts, Salad
Thursday - Trivia @ Smokey Bones
Friday - Spicy Shrimp Tacos with Tomatillo Salsa, Yellow Rice, Salad

**Check out orgjunkie.com for some other great menus!

Green Beans with Shallots

Our latest CSA pick up came with a pound of fresh green beans! Finally, we're starting to get some fresh vegetables besides greens. (The abnormally cold winter set delayed the vegetables growth but we've been assured the remaining produce is almost ready!) I was looking for a simple recipe that wouldn't take away from the fresh flavor of the green beans. After browsing tons of ideas, I threw this one together. The shallot was a nice addition to the veggie without being overpowering. I really enjoyed this side!

Ingredients
1 lb fresh green beans, rinsed and trimmed
1 shallot, finely chopped
1-2 tbsp butter
salt
pepper

Directions
1. Cook green beans in boiling water for 10-15 minutes until tender. Drain.

2. Add butter to a skillet over medium heat until melted.

3. Add shallots and saute approximately 3 minutes, until tender.

4. Add green beans and salt and pepper to taste. Toss green beans in butter and saute until warmed through. Enjoy!

Moo Shu Chicken

This was a great all in one dish: protein, veggies and whole grains. Yum! It was easy to make as well. Everything came together quite quickly, and with the help of my new rice cooker I didn’t have to wait 45 minutes for the brown rice to be ready. I threw some rice and water in the cooker, set the timer, and had freshly made rice ready at dinner time. The Moo Shu sauce was very good and I think it could easily be used as a stir fry with other veggies like broccoli or snap peas as well. I plan on using this recipe again.

Adapted from Proceed With Caution

Ingredients
3 tbsp water
2 tbsp low sodium soy sauce
1 tbsp cornstarch
2 tsp sesame oil
1/3 cup hoisin sauce
1 tsp honey or agave nectar
1 garlic clove, minced
1 lb sliced chicken breast
1 tbsp cooking oil (I used canola)
3 cups packaged shredded cabbage with carrots (coleslaw mix)

Directions
1. In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce, honey/agave nectar and garlic. Set mixture aside.

2. Trim fat from chicken breast and cut chicken into thin, bite-size strips. Pour cooking oil into a wok or large skillet. Heat skillet over medium-high heat. Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink.

3. Push meat from center of skillet. Stir in sauce. Push chicken and sauce to center. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. Add shredded cabbage with carrots to skillet. Stir ingredients together to coat with sauce. Serve over brown rice.

The Facts
4 Servings (Rice NOT Included)

Menu Plans 05-10-10

Sunday - Inside Out Chicken Cordon Bleu, Parmesan Orzo, Balsamic Roasted Asparagus
Monday - Grilled Filet, Sweet Potatoes, FRESH Green Beans (from our CSA!)
Tuesday - Early Softball Game = Quick, Easy Dinner
Wednesday - Cajun Shrimp Alfredo, Salad
Thursday - TBD Chicken or Trivia @ Smokey Bones
Friday - Dinner Out?

**Check out orgjunkie.com for some other great menus!

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

Honestly, I wasn’t a big fan of these. I think the meatballs have potential…however to me, they were fairly bland. They tasted OK drenched in the dipping sauce, but then all I felt sodium overload from the soy sauce. Sigh. I can’t put my finger on what they were missing, but it’s definitely SOMETHING. Maybe more ginger or perhaps additional seasonings to spice it up some? I’ll let you decide.

Adapted from Gina's Weight Watcher Recipes

Ingredients
Meatballs:
1/4 cup whole wheat panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce:
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Directions
1. Preheat oven to 500°F.

2. Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well.

3. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture.

4. Bake until cooked through, about 15 minutes.

5. For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

6. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

7. Serve meatballs with remaining sauce.

The Facts
6 Servings of 2 Meatballs with Sauce

Menu Plans 05-03-10

Monday - Spaghetti with Sun-Dried Tomato and Provolone Chicken Sausage, Salad
Tuesday - Moo Shu Chicken, Brown Rice
Wednesday - Cinco De Mayo Dinner at Amber's! I'm bringing Salsa and Guacomole
Thursday - TBD, Bryan's playing golf until late
Friday - Out of town for the weekend.

**Check out orgjunkie.com for some other great menus!

Chili-Garlic Shrimp

This meal was light, quick and easy. I anticipated this recipe to produce more of a sauce to cover the cous cous I served the shrimp over, however there really wasn’t enough. The shrimp were good, but next time I might double the wine to have more of the flavored broth and then serve it over rice.

Adapted from Cooking Light

Ingredients
1/2 tsp salt
1/8 tsp black pepper
1 pound peeled and deveined large shrimp
1 tsp olive oil
1/4 tsp crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tbsp chopped fresh parsley
1 tbsp butter
Lemon wedges (optional)

Directions
1. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently.

2. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced by half (about 3 minutes). Remove from heat. Discard bay leaf and lemon.

3. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice or pasta, if desired. Garnish with lemon wedges, if desired.

The Facts
4 Servings