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Posts : 320
Join date : 2009-04-27
Age : 61
Location : South Carolina

Menu:  Week 5 Empty
PostSubject: Menu: Week 5   Menu:  Week 5 Icon_minitimeSat Jun 20, 2009 2:04 pm

Menu: June 21- June 28

Grilled Chicken*
Potato salad(store bought or homemade)
Grilled Zucchini and Squash

Pasta and Vegetables*
Garlic Bread

Steak and Bread Salad*
Corn on the cob

Chicken and Vegetable Wraps*
Fruit Salad

Roasted Sausage and Peppers*
Steamed asparagus

Breaded Scallops*
French fries

Mediterranean Tuna Salad*
Toasted Pitas

Grilled Chicken : Marinate chicken in ¼ cup olive oil, 2 tbsp. lime juice, 2 tsp. each minced garlic, cumin, and oregano, and ½ tsp. salt for 30 minutes before grilling. NOTE : save 3 chicken breasts for Chicken and Vegetable wraps on Wednesday.

Pasta and Vegetables: Cook pasta (your choice) , adding sliced asparagus the last 3 minutes of cooking time, reserve ½ cup of cooking water. Saute sliced mushrooms in a little olive oil, add sliced squash or zucchini, and sliced shallots. Toss with pasta and reserved cooking water.

Steak and Bread Salad: Toss sliced cooked steak with toasted sliced French Bread cut into cubes, baby spinach, tomato chunks, sliced red onions, ricotta salata cheese, and Italian dressing.

Chicken and Vegetable Wraps: Shred leftover chicken from Sunday, mix with canned corn (drained), black beans (drained), chopped tomatoes, and shredded romaine lettuce. Toss with salsa. Roll up in warmed flour tortillas.

Roasted Sausage and Peppers: Roast sausages (Italian Sausage is good) with sliced bell peppers and onions until browned and cooked through. Slice sausages before serving.

Breaded Scallops: Roll 1 lb. sea scallops in 3 tbsp. cornmeal and ½ tsp. each paprika, cumin, and salt. Cook in a little oil for 3 minutes, turning once.

Mediterranean Tuna Salad: Toss 12 oz. drained canned tuna with 16 oz. drained chickpeas, 1 pt. grape tomatoes, salad greens, and Greek Salad Dressing.
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