chicken pockets + steamed green beans
spaghetti + salad + bread
tacos
eggs + bacon + crescent rolls
December 29, 2010
week 6 meals
pot roast + potatoes & carrots + green salad
burritos (use leftover roast) + sliced avocados
chicken pot pie
tilapia + wild rice with soybeans
burritos (use leftover roast) + sliced avocados
chicken pot pie
tilapia + wild rice with soybeans
December 27, 2010
week 5 meals
blts + chips & cucumber salsa
chili + cornbread & sweet butter
rosemary salmon + greek salad + mashed potatoes
baked chicken parmesan + green salad
chili + cornbread & sweet butter
rosemary salmon + greek salad + mashed potatoes
baked chicken parmesan + green salad
week 4 meals
chinese chicken wraps
breakfast casserole + bacon + fruit
hamburgers + sweet potato fries + corn on the cob
golden crockpot chicken + birds nest noodles + steamed peas
breakfast casserole + bacon + fruit
hamburgers + sweet potato fries + corn on the cob
golden crockpot chicken + birds nest noodles + steamed peas
week 3 meals
chicken in lime butter + edamame salad + wild rice
sour cream enchiladas
loaded baked potatoes
french market sandwiches + carrots & hummus + pasta salad
sour cream enchiladas
loaded baked potatoes
french market sandwiches + carrots & hummus + pasta salad
week 2 meals
BBQ pork chops + crispy edamame + crescent rolls
chicken fried rice (cook chicken in crockpot; use remaining chicken for wraps)
chicken caeser wraps + cottage cheese + tomato mozzarella salad
beef and noodles + green salad
chicken fried rice (cook chicken in crockpot; use remaining chicken for wraps)
chicken caeser wraps + cottage cheese + tomato mozzarella salad
beef and noodles + green salad
week 1 meals
slow cooker lasagna + caeser salad + garlic bread
steaks + roasted potatoes + steamed green beans
white chicken chili + sliced avocados
tuna casserole
steaks + roasted potatoes + steamed green beans
white chicken chili + sliced avocados
tuna casserole
different tuna casserole
1 can of tuna
1 can of cream of mushroom soup
1 egg white
wide egg noodles
1/4 c milk
onion, green pepper, s/p
frozen peas
shredded cheese
cook tuna in skillet with egg white, salt and pepper.
add onion and green pepper.
mix remaining ingredients together; then add tuna mixture.
put half into a casserole dish; add layer of cheese; layer remaining half; top with cheese.
bake at 350 for 20 minutes.
from sarah thelen
1 can of cream of mushroom soup
1 egg white
wide egg noodles
1/4 c milk
onion, green pepper, s/p
frozen peas
shredded cheese
cook tuna in skillet with egg white, salt and pepper.
add onion and green pepper.
mix remaining ingredients together; then add tuna mixture.
put half into a casserole dish; add layer of cheese; layer remaining half; top with cheese.
bake at 350 for 20 minutes.
from sarah thelen
janie's chicken chili soup
2 cans chicken broth
1 small can mile chopped green chilies
1 small bottle la victoria green salsa verde
1 can white navy beans (drained)
1 can small butter beans
3-4 cups cooked chopped chicken (bake at 425 for 25 minutes in cooking sherry)
salt/pepper
cumin
combine all ingredients and simmer 30-40 minutes.
garnish with tortilla chips, cheese, onions and sour cream
from janie stone
1 small can mile chopped green chilies
1 small bottle la victoria green salsa verde
1 can white navy beans (drained)
1 can small butter beans
3-4 cups cooked chopped chicken (bake at 425 for 25 minutes in cooking sherry)
salt/pepper
cumin
combine all ingredients and simmer 30-40 minutes.
garnish with tortilla chips, cheese, onions and sour cream
from janie stone
chicken in lime butter
4 boneless skinless chicken breast halves ( 4 oz. ea)
1/8 tsp salt
1/8 tsp pepper
2 T vegetable oil
1/4 cup butter
1 T lime juice
1/2 tsp dill weed
1/4 tsp minced chives
sprinkle chicken with salt and pepper. in a large skillet. cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. remove and keep warm.
add butter and lime juice to the skillet; cook and stir until butter is melted. stir in dill and chives. drizzle over chicken. 4 servings
from jodie jones (taste of home)
1/8 tsp salt
1/8 tsp pepper
2 T vegetable oil
1/4 cup butter
1 T lime juice
1/2 tsp dill weed
1/4 tsp minced chives
sprinkle chicken with salt and pepper. in a large skillet. cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. remove and keep warm.
add butter and lime juice to the skillet; cook and stir until butter is melted. stir in dill and chives. drizzle over chicken. 4 servings
from jodie jones (taste of home)
sour cream enchiladas
1 lb lean ground beef
1/2 c. chopped onion
8" flour tortillas
1 c shredded monterey jack cheese
1/4 c butter
1/2 c taco sauce
6 T flour
2 tsp instant chicken bouillon granules
2 c water
1 c sour cream
1/4 c chopped green chilies
cook meat and onion until meat is brown; drain grease. spoon equal portions of meat onto tortillas. top with T of taco sauce and cheese. roll up; place seam side down in greased baking dish. in medium sauce pan melt butter. add flour and bouillon and stir until smooth. add water and cook over medium heat until thick. remove from heat and stir in sour cream and chillies. pour mixture over tortillas. bake at 400 for 15 minutes.
this makes a lot more than a 9x13 pan so you may want to put it into several pans and freeze for another meal. the recipe calls for corn tortillas but i like flour better.
from sheila sanders
1/2 c. chopped onion
8" flour tortillas
1 c shredded monterey jack cheese
1/4 c butter
1/2 c taco sauce
6 T flour
2 tsp instant chicken bouillon granules
2 c water
1 c sour cream
1/4 c chopped green chilies
cook meat and onion until meat is brown; drain grease. spoon equal portions of meat onto tortillas. top with T of taco sauce and cheese. roll up; place seam side down in greased baking dish. in medium sauce pan melt butter. add flour and bouillon and stir until smooth. add water and cook over medium heat until thick. remove from heat and stir in sour cream and chillies. pour mixture over tortillas. bake at 400 for 15 minutes.
this makes a lot more than a 9x13 pan so you may want to put it into several pans and freeze for another meal. the recipe calls for corn tortillas but i like flour better.
from sheila sanders
baked chicken parmesan
4 boneless, skinless chicken breasts, thawed
1/2 c caesar dressing
1 c italian bread crumbs
1 can stewed tomatoes
1 c grated parmesan
whole wheat pasta
dip chicken in dressing to moisten it, coat with bread crumbs. pour stewed tomatoes in baking dish and put coated chicken on top. cover chicken with parmesan cheese.
cover with foil and bake at 375 for approx 45 min to 1 hour. remove foil last 10 minutes.
serve over whole wheat pasta.
from lora bannister
1/2 c caesar dressing
1 c italian bread crumbs
1 can stewed tomatoes
1 c grated parmesan
whole wheat pasta
dip chicken in dressing to moisten it, coat with bread crumbs. pour stewed tomatoes in baking dish and put coated chicken on top. cover chicken with parmesan cheese.
cover with foil and bake at 375 for approx 45 min to 1 hour. remove foil last 10 minutes.
serve over whole wheat pasta.
from lora bannister
pumpkin yum
1 lg can pumpkin (29 oz)
1 c brown sugar, packed
1 lg can evaporated milk (12 oz)
3 eggs
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1 yellow cake mix (pillsbury pudding in the mix)
1.5 sticks butter
1 c nuts
mix together first set of ingredients. pour into greased 9x13 pan. then sprinkle cake mix over mixture. melt butter. drizzle over cake mix. bake at 350 for 1 hour. last 10 minutes, sprinkle nuts over it.
1 c brown sugar, packed
1 lg can evaporated milk (12 oz)
3 eggs
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1 yellow cake mix (pillsbury pudding in the mix)
1.5 sticks butter
1 c nuts
mix together first set of ingredients. pour into greased 9x13 pan. then sprinkle cake mix over mixture. melt butter. drizzle over cake mix. bake at 350 for 1 hour. last 10 minutes, sprinkle nuts over it.
tomato and mozzarella salad
2 medium ripe tomatoes, sliced
4 oz. mozzarella cheese, sliced
1/4 cup fresh basil leaves
2 T evoo
2 T balsamic vinegar
1 tsp cracked black pepper
arrange tomatoes and mozzarella in a rotating pattern on a large serving plate. combine oil and vinegar and drizzle over salad. sprinkle with basil and pepper.
modified from south beach
4 oz. mozzarella cheese, sliced
1/4 cup fresh basil leaves
2 T evoo
2 T balsamic vinegar
1 tsp cracked black pepper
arrange tomatoes and mozzarella in a rotating pattern on a large serving plate. combine oil and vinegar and drizzle over salad. sprinkle with basil and pepper.
modified from south beach
zucchini with dill
4 medium zucchini (about 1.5 pounds) sliced
2 T grated parmesan cheese
2 T fresh dill, chopped
1 T evoo
1 tsp red pepper flakes
bring pot of water to a boil. add zucchini to water and cook for 30-60 seconds or until tender crisp. drain.
transfer zucchini to bowl. add remaining ingredients. gently toss and serve.
from south beach
2 T grated parmesan cheese
2 T fresh dill, chopped
1 T evoo
1 tsp red pepper flakes
bring pot of water to a boil. add zucchini to water and cook for 30-60 seconds or until tender crisp. drain.
transfer zucchini to bowl. add remaining ingredients. gently toss and serve.
from south beach
tomato soup
1 small onion, chopped
1/4 c slice mushrooms
3 oz. diced ham
1/4 tsp evoo
1 clove garlic, minced
1/8 tsp sweet paprika
dash allspice
1 can chicken broth
1 can chickpeas
3 whole tomatoes, peeled
mix 1 set of ingredients in a large pot. cook for 1 minute. add broth, chickpeas and tomatoes. cover and simmer for 15 minutes.
puree the soup in a blender and serve.
from south beach
1/4 c slice mushrooms
3 oz. diced ham
1/4 tsp evoo
1 clove garlic, minced
1/8 tsp sweet paprika
dash allspice
1 can chicken broth
1 can chickpeas
3 whole tomatoes, peeled
mix 1 set of ingredients in a large pot. cook for 1 minute. add broth, chickpeas and tomatoes. cover and simmer for 15 minutes.
puree the soup in a blender and serve.
from south beach
tomato basil couscous salad
3/4 c cooked couscous
1 tomato, chopped
1/3 c canned chickpeas, drained and rinsed
2 scallions, chopped
1 tsp evoo
1 T fresh lemon juice
1 T chopped fresh basil
from south beach
1 tomato, chopped
1/3 c canned chickpeas, drained and rinsed
2 scallions, chopped
1 tsp evoo
1 T fresh lemon juice
1 T chopped fresh basil
from south beach
turkey roll ups with cilantro mayo
roll ups:
4 slices turkey breast or ham
4 medium boston lettuce leaves
cilantro mayo
4 scallions
4 red bell pepper strips
place 1 slice of turkey on a lettuce leaf spread with cilantro mayo. add 1 scallion and pepper strip. fold into a tight cigarlike roll. (can also use mayo as a dip)
cilantro mayo
3/4 c mayo
3/4 c loosely packed cilantro leaves
1 T fresh lime juice
1 tsp light soy sauce
1 small clove garlic
from south beach
4 slices turkey breast or ham
4 medium boston lettuce leaves
cilantro mayo
4 scallions
4 red bell pepper strips
place 1 slice of turkey on a lettuce leaf spread with cilantro mayo. add 1 scallion and pepper strip. fold into a tight cigarlike roll. (can also use mayo as a dip)
cilantro mayo
3/4 c mayo
3/4 c loosely packed cilantro leaves
1 T fresh lime juice
1 tsp light soy sauce
1 small clove garlic
from south beach
hummus
1 can (15 ounces) chickpeas
2 T fresh lemon juice
1/2 c tahini (sesame paste)
1/4 c chopped yellow onion
3 cloves garlic, chopped
2 tsp evoo
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
chopped fresh parsley (optional)
drain chickpeas, reserving 1/4-1/2 c of the liquid
combine all ingredients in a blender until smooth, adding liquid if needed to thin puree. refrigerate 3-4 hours before serving. garnish with parsley.
from south beach.
2 T fresh lemon juice
1/2 c tahini (sesame paste)
1/4 c chopped yellow onion
3 cloves garlic, chopped
2 tsp evoo
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
chopped fresh parsley (optional)
drain chickpeas, reserving 1/4-1/2 c of the liquid
combine all ingredients in a blender until smooth, adding liquid if needed to thin puree. refrigerate 3-4 hours before serving. garnish with parsley.
from south beach.
edamame salad
1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 c seasoned rice vinegar
1 T vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes (8 ounces) cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves
toss everything together in a large bowl.
can also make with chick peas. also good without cilantro
1/4 c seasoned rice vinegar
1 T vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes (8 ounces) cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves
toss everything together in a large bowl.
can also make with chick peas. also good without cilantro
balsamic vinaigrette
1/3 c. evoo
1/3 c balsamic vinegar
2 tsp chopped fresh thyme
1/4 tsp salt
1/8 tsp white pepper
1 T chopped fresh basil
from south beach
1/3 c balsamic vinegar
2 tsp chopped fresh thyme
1/4 tsp salt
1/8 tsp white pepper
1 T chopped fresh basil
from south beach
chicken pistachio salad
salad:
1/2 c shelled pistachio nuts, finely ground
1/2 + 1/4 tsp salt
1/2 tsp + 1 pinch freshly ground black pepper
4 boneless skinless chicken breast halves
2 T evoo
1/2 c diced sweet white onion
1 head romaine lettuce
dressing:
1 tsp grated sweet white onion
1 large ripe avocado, pitted and peeled
3 T evoo
3 T fresh lime juice
1 T water
to make salad:
preheat the oven to 325. mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. press chicken into the nuts. heat 1 T of the oil in a skillet and cook the coated breasts, 2 minutes per side. place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted in the thickest portion registers 160 and the juices run clear.
heat the remaining T of oil in a nonstick skillet over high heat. add the diced onion, 1/4 tsp salt, and a pinch of pepper. cook until the onion is browned.
line 4 serving plates with lettuce. slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. serve with the dressing.
to make dressing:
puree all ingredients in a blender.
serves 4
from south beach.
1/2 c shelled pistachio nuts, finely ground
1/2 + 1/4 tsp salt
1/2 tsp + 1 pinch freshly ground black pepper
4 boneless skinless chicken breast halves
2 T evoo
1/2 c diced sweet white onion
1 head romaine lettuce
dressing:
1 tsp grated sweet white onion
1 large ripe avocado, pitted and peeled
3 T evoo
3 T fresh lime juice
1 T water
to make salad:
preheat the oven to 325. mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. press chicken into the nuts. heat 1 T of the oil in a skillet and cook the coated breasts, 2 minutes per side. place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted in the thickest portion registers 160 and the juices run clear.
heat the remaining T of oil in a nonstick skillet over high heat. add the diced onion, 1/4 tsp salt, and a pinch of pepper. cook until the onion is browned.
line 4 serving plates with lettuce. slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. serve with the dressing.
to make dressing:
puree all ingredients in a blender.
serves 4
from south beach.
greek salad
salad:
8 leaves romaine lettuce
1 cucumber
1 tomato
1/2 c sliced red onion
1/2 c crumbled feta cheese
dressing:
2 T evoo
2 T fresh lemon juice
1 T dried oregano leaves
1/2 tsp salt
wisk together dressing ingredients. pour over salad and toss until evenly coated.
goes great with grilled chicken or fish.
from south beach
8 leaves romaine lettuce
1 cucumber
1 tomato
1/2 c sliced red onion
1/2 c crumbled feta cheese
dressing:
2 T evoo
2 T fresh lemon juice
1 T dried oregano leaves
1/2 tsp salt
wisk together dressing ingredients. pour over salad and toss until evenly coated.
goes great with grilled chicken or fish.
from south beach
grilled salmon with rosemary
1 pound salmon
2 tsp. evoo
2 tsp. fresh lemon juice
1/4 tsp. salt
pinch ground black pepper
2 cloves garlic
2 tsp. fresh rosemary leaves, chopped or 1 tsp. dried, crushed
cut the fish into 4 equal size portions. combine evoo, lemon juice, salt, pepper, garlic and rosemary in a bowl.
to broil, spray rack of broiler pan with evoo cooking spray and arrange fish on it. broil 4" from the heat for 4-6 minutes per 1/2" of thickness. if the fish is more than 1" thick, gently turn it halfway through broiling.
from south beach
2 tsp. evoo
2 tsp. fresh lemon juice
1/4 tsp. salt
pinch ground black pepper
2 cloves garlic
2 tsp. fresh rosemary leaves, chopped or 1 tsp. dried, crushed
cut the fish into 4 equal size portions. combine evoo, lemon juice, salt, pepper, garlic and rosemary in a bowl.
to broil, spray rack of broiler pan with evoo cooking spray and arrange fish on it. broil 4" from the heat for 4-6 minutes per 1/2" of thickness. if the fish is more than 1" thick, gently turn it halfway through broiling.
from south beach
french market sandwiches
croissants
deli meat (ham or turkey)
sliced baby swiss cheese
spread:
1/2 c butter
1/2 tsp. poppyseeds
2 T mustard
1 T finely minced shallots
assemble sandwiches with spread on both halves of croissant. wrap in foil and bake at 325 for 15 minutes. these can be made ahead of time and frozen. then you can just pop them out of the freezer and bake!
deli meat (ham or turkey)
sliced baby swiss cheese
spread:
1/2 c butter
1/2 tsp. poppyseeds
2 T mustard
1 T finely minced shallots
assemble sandwiches with spread on both halves of croissant. wrap in foil and bake at 325 for 15 minutes. these can be made ahead of time and frozen. then you can just pop them out of the freezer and bake!
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