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 Menu: Week 6

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Tami

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Posts : 320
Join date : 2009-04-27
Age : 60
Location : South Carolina

PostSubject: Menu: Week 6   Sat Jun 27, 2009 4:23 pm

Menu: June 29-July 5

Monday
Chicken Provolone*
Amish Macaroni Salad*

Tuesday
Marinated Pork Chops*
Broccoli Cauliflower Casserole*

Wednesday
Flank Steak Sandwiches*
Coleslaw (homemade or store bought)

Thursday
Broccoli & Tortellini Salad*
Bread sticks

Friday
Sweet & Sour Tilapia in Pan*
Jasmine Rice

Saturday
Zesty Turkey Burgers*
French Fries or Baked Potatoes

Sunday
Slow Cooker Beef Stroganoff*
Green Beans
Berry Bliss Cake*

RECIPES*
CHICKEN PROVOLONE

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Directions:
Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

Amish Macaroni Salad

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to
10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
In a small bowl, stir together the salad dressing, mustard, white sugar,
vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni
until well blended. Cover and chill for at least 1 hour before serving.
Servings: 6

MARINATED PORK CHOPS

Ingredients:
1/2 cup vegetable oil
1/4 cup lime juice
4 teaspoons balsamic vinegar
2 teaspoons sugar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 garlic clove, minced
6 boneless pork loin chops (4 ounces each)

Directions:
In a large resealable plastic bag, combine the first eight ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until juices run clear. Yield: 6 servings.

Broccoli-Cauliflower Casserole

1 16-ounce package frozen cauliflower florets
1 16-ounce package frozen broccoli cuts
1 large onion, chopped (1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft bread crumbs (about 1 slice of bread)
3 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted

Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through.

FLANK STEAK SANDWICHES

Ingredients:
1 cup chopped onion
1 cup dry red wine or beef broth
3/4 cup soy sauce
1/2 cup olive oil, divided
4-1/2 teaspoons minced garlic, divided
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split

Directions:
In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.

Broccoli and Tortellini Salad

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling
water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the
dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds
and red onion. Pour dressing over salad, and toss.
Servings: 12

Sweet & Sour Tilapia in Pan

Ingredients


2 tsp. corn oil
1 tsp. Cajun seasoning
1/4 tsp. kosher salt
1/4 tsp. red pepper flakes
4 (6 oz.) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks
1/3 cup chopped onions
1/3 cup chopped plum tomatoes
2 tbsp. rice vinegar
1 tbsp. chopped fresh cilantro
1 small jalapeno pepper, seeded and chopped
4 lime wedges




Methods/steps

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Combine pineapple, onions, tomatoes, rice vinegar, chopped cilantro & chopped jalapeno in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.Serves 4.

ZESTY TURKEY BURGERS

Ingredients:
1/2 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
1/3 cup quick-cooking oats
1 pound lean ground turkey
4 lettuce leaves
4 hamburger buns, split

Directions:
In a small bowl, combine the first seven ingredients. Transfer half of the mixture to a large bowl; stir in oats. Set remaining ketchup mixture aside for basting. Crumble turkey over oat mixture and mix well. Shape into four patties.
Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165° and meat juices run clear, basting occasionally with ketchup mixture. Serve on lettuce-lined buns. Yield: 4 servings.

Slow Cooker Beef Stroganoff

1 1/2 cups low-sodium beef broth
1/2 cup dried porcini mushrooms, rinsed and patted dry
2 tablespoons vegetable oil
2 onions, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
1/3 cup soy sauce
4 pounds boneless beef chuck stew, cut in 1 1/2" pieces
1 pound white mushrooms, quartered
6 tablespoons all-purpose flour
1 1/2 cups sour cream
2 tablespoons chopped fresh dill
Salt and pepper

1. Combine 1/2 cup broth and porcini in bowl and microwave until steamy and
mushrooms have softened, about 1 minute. Line fine-mesh strainer with one
paper towel and strain porcini, reserving liquid. Chop porcini fine and set
aside.

2. Heat oil in large skillet over medium-high heat until shimmering. Cook
onions and tomato paste, stirring frequently, until lightly browned, 7 to 10
minutes. Stir in wine, soy sauce, remaining broth, chopped porcini, and
reserved porcini liquid, scraping up any browned bits with wooden spoon.
Bring broth mixture to boil, then transfer to slow cooker. Add beef and
white mushrooms to slow cooker, cover, and cook on high until meat is
tender, 6 to 7 hours (or cook on low for 9 to 10 hours).

3. Set slow cooker to high, if necessary. Skim fat from surface. Transfer
2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour
mixture into slow cooker and cook, covered, until sauce thickens, about 15
minutes. Stir in sour cream and dill and season with salt and pepper. Serves 6-8

BERRY BLISS CAKE

3.4 oz pkg vanilla flavor instant pudding
3/4 cup milk
1 1/2 cups thawed Cool Whip whipped topping
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
10.75 oz pkg frozen pound cake, cut into 3 layers
1/4 cup orange juice

Beat pudding mix and milk with whisk 2 min. Stir in 1 cup Cool Whip. Combine
berries, reserve 1/2 cup. Brush cake layers with juice, stack on plate, filling
each layer with half each of remaining berries and pudding mixture. Top with
remaining Cool Whip and reserved berries. Refrigerate 4 hours, then serve. MAKES 8 SERVINGS
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