StoneGable Menu Plan April 26- May 2, 2010

Weekly Menu:

After hosting a bridal shower on Sunday, I am planning an easy dinner week. I've had my fill of cooking!
I am speaking at a woman's retreat this weekend, so I don't have to cook Firday and Saturday. Company is coming on Sunday and I  can't wait!

I am still focusing on healthy lower calorie meals that are big on flavor and short on time. I will need that extra time this week to get my home back in order and get ready for the retreat.

Monday:
Balsamic Soy Chicken
Herbed Sauteed Rice
Roasted Asparagus with Cheddar Cheese

Recipe: Balsamic Soy Chicken:
4 Chicken breasts, sliced in two horizontally and pounded thin (make 2 extra chicken breasts for Wed. dinner)
salt and pepper
2 TBS olive oil
1/3 cup good balsamic vinegar
1 tsp soy sauce
1 TBS butter

Heat oil in a large skillet. Season chicken on both sides with salt and pepper. When hot, add pounded chicken breasts. Cook in batches.  Do not crowd pan.Use other TBS olive oil as needed.   Cook 3-4 minutes. Transfer cooked chicken to a platter. Loosly cover with foil to keep warm.

Put balsamic vinegar in pan and cook, scraping up all the brown bits in the pan. Cook until vinegar is reduced by half. Add soy sauce and any chicken juices accumulated on platter. Bring to a simmer.

Take pan off heat and add 1TBS butter. Stir butter to incorporate. Adjust seasoning with salt and pepper if needed. Pour over chicken.

Tuesday: Slow Cooker Day
Baby Greens with Stawberries, Almonds and Raspberry Champagne Vinaigrette
Slow Cooker Swiss Steak with Carrots
Mashed Potatoes

Recipe: Slow Cooker Swiss Steak with Carrots
1/4 cup flour
salt and pepper
1 1/2 lbs round steak cut in 2-3 inch chunks
2 TBS olive oil
1 onion cut in thin strips
1 green pepper cut in thin strips
1 can (14.5) oz. stewed tomatoes
1/2 cup catsup
1 bag peeled baby carrots

Mix flour, salt and pepper on a plate. Dredge steak in four. Heat  1 TBS oil in a large skillet over medium high heat until hot. Add steak in batches and brown the outside of the beef. Put beef in slow cooker.  Add remaining oil to skillet and heat. Add onions and pepper and cook  for 5 minutes, stirring occasionally.
Add veggies to slow cooker. Put stewed tomatoes and catsup in skillet and stir up all the brown bits. Add tomatoes to slow cooker. Add carrots. Cook on low 8 hours.

Wednesday: Slow Cooker Day II
Chicken and Bean Burritos
Mexican Explosion Salad

Recipe: Chicken and Bean Burritos
2 cups cooked diced chicken breast
1 cup rice, uncooked
2 cup chicken broth
1 15 oz. can black beans
1 15 oz. can mexican-style stewed tomatoes
2/3 cup frozen corn
2 tsp ground chili powder
1 tsp ground cumin
6 8-inch flour or wheat  tortillas
1/4 cup plus fat-free sour cream
1/2 cup salsa
1 oz. shredded cheddar cheese (low fat if you must)

Place rice through cumin into slow cooker and stir to mix. Cook for 4-5 hours on low until rice is done.
Add chicken and cook on high for 30 minutes till chicken is warm.

Place 1/2 cup mixture on tortilla and wrap up. Top each burrito with salsa, sour cream and cheddar cheese.

Recipe: Mexican Explosion Salad
This salad is full of great mexican flavor. Click HERE for recipe. Look under Saturday's SG menu. I make it often for lunch too.

Thursday:
Chicken Fettuccine with Broccoli and Mushrooms
Fresh Tomatoes dressed with Basil and Olive Oil

Recipe: Chicken Fettuccine with Broccoli and Mushrooms
4 cups broccoli
2 TBS olive oil
salt and pepper
1 lb box whole-wheat fettuccine
1 tablespoon olive oil
4 cups sliced mixed mushrooms, a mix is delicious
1 tablespoon minced garlic
1/2 cup cream sherry- or you can use dry
2 cups low-fat milk
2 tablespoons all-purpose flour
salt and pepper
1/2 cup grated Parmesan cheese

Heat oven to 425 degrees. Cut stems off broccoli and drizzle with olive oil. Salt and pepper. Roast for 20-25 minutes. Remove from oven and set aside.

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cream sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated-about 1 minute.

Whisk milk and flour in a bowl, making a slurry. Add to the skillet with a dash of salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in cheese until melted. Add  chicken and broccoli until warmed through.  Add the sauce to the pasta; gently toss.  Serve immediately.

Friday: Away at Calvery Monument's Women's Retreat

Saturday: Away at Calvery Monument's Women's Retreat

Sunday: Company's Coming
Grilled Talipia Pockets
Asparagus Gruyere Tart
Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette

Recipe: Grilled Talipia Pockets
2 leeks, washed, cut into thin slices- use white and LIGHT green part
1 TBS olive oil
8 talipia fillets
2 lemons. one sliced very thin
2 TBS olive oil
salt and pepper

Heat grill on low setting.
In a large skillet heat 1 TBS olive oil over meduim heat. Add leek and cook unto wilted, about 8 minutes. Remove from heat.

Brush each fish with olive oil. Salt and pepper.

Lay out  four sheets of aluminum foil---large enough to wrap around each piece of fish and make a pocket. Spray it with nonstick cooking spray. Place slices of lemon on foil. Place two fillets on the lemons. Add leeks. Squirt the juice of a lemon divided, on all fish. Wrap up into packets and grill on low for about 10 minutes. Fish shoud be flakey and not dry.

Recipe: Asparagus and Gruyere Tart
This is a lovely, company worthy side dish. It also makes a showy lunchen meal served with a salad.
Of course something this good is from Martha Stewart. Click HERE for recipe.

Recipe: Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette
This is my all time favorite salad. And everyone just loves it! So spring inspired and mouth watering!
Click HERE  and see Tuesday's SG Menu.

Preview of upcoming week:

Have a Happy and Healthy Week!