Ok, so one of my many projects (from 2004) I start and never finish.....but I did get one whole week done. Yea!!!! I took some of my favorites and laid it all out.....menu, ingredients, grocery list, recipes....all right here.
Week #1 Menu
DAY 1
Parmesan Chicken and Rice
Green Beans Amandine
Dinner Rolls
DAY 2
Lime-Cilantro Pork Tacos
Black Bean salad with Bell peppers and Onions
Chips and salsa
DAY 3
Grilled Chicken and Red Pepper Sandwiches
Baked Lays Chips
Tomato and Cucumber Salad
DAY 4
Creamy Gruyere and Shrimp Pasta
Salad
Bread Sticks
DAY 5
Italian Meatloaf with Fresh Basil
Bacon and Cheddar Smashed Potatoes
Fresh steamed broccoli
Week #1 Grocery List
Olive oil
Dried thyme
Salt
Pepper
Garlic salt
2 TB of toasted almonds
Dijon Mustard
Dried Marjoram
Dried Thyme
Cooking Spray
Sugar
Flour
Fennel Seeds
Ground red pepper
1 c seasoned bread crumbs
½ c sun dried tomatoes not packed in oil
Ketchup
Red wine vinegar
1- 7oz bottle roasted red bell peppers
Mayonnaise
1 bag of lettuce
3 large onions
2 heads of garlic
1 8 oz pkg. sliced mushrooms
1 bunch of fresh parsley
1 small jalapeno pepper
1 plum tomato
1 lime
1/2 red bell pepper
1 large red onion
1 lemon
1 English cucumber
2 tomatoes
Fresh cilantro
Fresh basil
1¾ lb skinless, boneless chicken breasts
1 lb pork tenderloin
1 lb ground round
1 ½ lbs of large shrimp
2 oz. parmesan cheese
Shredded Cheddar Cheese
3oz Fontina cheese
2oz provolone cheese
5 oz gruyere cheese
Pkg. of bread sticks
1 pkg. of dinner rolls
1-12 oz loaf rosemary focaccia
8 flour tortillas
Butter
2 eggs
Sour Cream
Milk
Dry white wine
1 can chicken broth
1- 9oz pkg. frozen French style green beans
2 c of frozen peas
Baked Lays
Tortilla chips
Salsa
1- 15oz can of black beans
8 oz of twisted pasta
Instant rice
Week #1 Recipes
Parmesan Chicken and Rice
Green Beans Amandine
Dinner Rolls
30 minute meal!
4 servings
GAME PLAN:
1. While skillet preheats:
· Chop onion and parsley
· Cut chicken into bite-size pieces
2. After stirring rice into chicken mixture:
· Microwave green beans
· Toast almonds
Parmesan Chicken and Rice
1 TBS olive oil
½ c chopped onion
1 minced garlic clove
½ tsp dried thyme
1 (8oz) pkg. presliced mushrooms
¾ lb skinless, boneless chicken breast, cut into bite-sized pieces
½ c dry white wine
½ tsp salt
¼ tsp black pepper
1 c uncooked instant rice
1 c chicken broth
½ c (2 oz) grated Parmesan cheese
¼ c. chopped fresh parsley
1. Heat oil in a large skillet over med-high heat. Add the onion, garlic, thyme, and mushrooms, sauté 5 min. or until onion is tender. Add chicken, sauté 4 min. or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 min. or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil, cover, reduce heat, and simmer 5 min. or until liquid is absorbed. Stir in cheese and parsley.
Green Beans Amandine
1 (9oz) pkg. of frozen French-style green beans
2 tsp butter
¼ tsp garlic salt
¼ tsp black pepper
Combine all in a medium microwave-safe dish. Microwave at HIGH 5 min. or until tender. Top with 2 TBS toasted almonds.
Lime Cilantro Pork Tacos
Black Bean salad w/ Bell Peppers and Onions
Chips & Salsa
30 minute meal!
4 servings
GAME PLAN:
1. While skillet preheats:
· Prepare black bean salad
· Chop jalapeno pepper, tomato, and cilantro
· Slice onion
2. While tomatoes simmer in sauce, warm tortillas
Lime Cilantro Pork Tacos
1 lb pork tenderloin, trimmed and cut into thin strips
¼ tsp salt
1/8 tsp black pepper
2 tsp olive oil
1 ½ c thinly sliced onion
1 small jalapeno pepper, seeded and chopped
½ c chicken broth
1 chopped plum tomato
3 TBS chopped fresh cilantro
1 lime cut in ½
8 flour tortillas
Sour Cream
Shredded Cheddar Cheese
1. Heat a large skillet over med-high heat. Sprinkle pork with salt and pepper. Add oil to pan. Add pork, and sauté 4 min or until browned. Remove pork from pan, place in a bowl. Add onion and jalapeno (watch those fumes) to pan; sauté 5 min. or until tender. Add broth; reduce heat, and simmer 1 min, scraping pan to loosen browned bits. Stir in tomato, simmer 2 minutes.
2. Return pork and accumulated juices to pan. Stir in cilantro and squeeze both halves of lime over pork mixture; cook 1 min or until pork is done.
3. Heat tortillas according to package directions. Spoon ½ cup pork mixture into each tortilla; put a spoonful of sour cream on top and sprinkle with cheese. Roll up.
Black Bean salad w/ Bell Peppers and Onions
1 (15oz) can of black beans, rinsed and drained
1 c chopped red bell pepper
½ c chopped red onion
¼ c chopped fresh parsley
1 ½ TBS red wine vinegar
1 TBS olive oil
¼ tsp black pepper
1/8 tsp salt
1 minced garlic clove
Combine all the above together and serve at room temperature.
Grilled Chicken and Red Pepper Sandwiches
Baked Lays Chips
Tomato and Cucumber Salad
2 hour marinating time
4 servings
GAME PLAN:
While chicken is marinating, prepare and chill Tomato and Cucumber Salad.
Grilled Chicken and Red Pepper Sandwiches
1 lb skinless boneless chicken breasts
½ lemon
1 TBS Dijon mustard
2 tsp olive oil + 1 TBS.
¼ tsp dried marjoram
¼ tsp dried thyme
5 garlic cloves, minced and divided
1 c vertically sliced onion
1 tsp sugar
¾ tsp fennel seeds, crushed
¼ tsp ground red pepper
¼ tsp salt
1 (7 oz) bottle of roasted red bell peppers, drained and sliced
1 TBS red wine vinegar
1/8 tsp black pepper
1 (12oz) loaf of focaccia cut in half horizontally
4 tsp mayonnaise
3 oz Fontina cheese, thinly sliced
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to ¾ inch thickness using a meat mallet or rolling pin.
2. Combine juice of lemon half, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip top bag. Seal. Marinate in fridge 2 hours turning occasionally.
3. Heat a large skillet over med-high heat. Coat pan with 1 TBS of oil. Add remaining 4 garlic cloves, onion, sugar, fennel, red pepper, and salt, and sauté 1 min. Add roasted bell peppers, cook 5 min or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
4. Prepare grill to med-high heat.
5. Remove chicken from bag, discard marinade. Place chicken on grill rack coated with cooking spray, grill 5 min on each side or until done. Cool slightly, cut chicken into slices.
6. Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread, press slightly.
7. Place stuffed loaf on grill rack and grill 1 min. on each side or until cheese melts. Cut into quarters.
Tomato and Cucumber Salad
3 c chopped peeled English cucumber
2 c chopped tomato
¾ c finely chopped red onion
¼ c finely chopped fresh parsley
3 TBS finely chopped fresh cilantro
½ tsp salt
Combine all the above in a large bowl. Cover and chill 2 hours.
Creamy Gruyere and Shrimp Pasta
Bread Sticks
6 servings
GAME PLAN:
1. While pasta cooks
a. peel shrimp (you can purchase the shrimp in meat case already deveined).
b. Shred cheese
2. While dish is baking
a. Heat breadsticks as directions state on pkg.
Creamy Gruyère and Shrimp Pasta
8 ounces uncooked cavatelli or orecchiette pasta ("little ears" pasta)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)
Preheat oven to 375°.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately. Can divide between two 9 inch square pans and freeze one for later use.
Italian Meatloaf with Fresh Basil
Bacon and Cheddar Smashed Potatoes
Fresh steamed broccoli
6 servings
GAME PLAN:
1. While loaf bakes:
a. Prepare smashed potatoes and broccoli
Italian Meatloaf with Fresh Basil
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350°.
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.
Bacon and Cheddar Smashed Potatoes
2 1/2 pounds cubed red potatoes, skins on
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add cheese and milk; smash into chunky consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.
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