MONDAY:CHICKEN PENNE PASTA
TUESDAY:CUBAN BLACK BEANS
WEDNESDAY:CHICKEN ROLLATINI
THURSDAY:GRILLED CHEESE & TOMATO SOUP
FRIDAY:LEFT OVERS
Monday, January 2, 2012
Saturday, April 16, 2011
MENU 4/19- 4/23
MONDAY:CHICKEN,PROSCIUTTO ASPARAGUS, THREE BEAN SALAD
TUESDAY:THAI HONEY PEANUT CHICKEN
WEDNESDAY:FLANK STEAK, VEGGIES
THURSDAY:STEAK SALAD
FRIDAY: LEFT OVERS
TUESDAY:THAI HONEY PEANUT CHICKEN
WEDNESDAY:FLANK STEAK, VEGGIES
THURSDAY:STEAK SALAD
FRIDAY: LEFT OVERS
Friday, April 8, 2011
Menu 4/11-4/15
Monday: Quinoa and Black Bean Chili
Tuesday: Jerky Chicken
Wednesday: Chicken,Asparagus,Three Bean Salad
Thursday: BBQ Pork Tenderloin
Friday: Leftovers or Breakfast for Dinner
Tuesday: Jerky Chicken
Wednesday: Chicken,Asparagus,Three Bean Salad
Thursday: BBQ Pork Tenderloin
Friday: Leftovers or Breakfast for Dinner
Monday, November 1, 2010
Grilled Chicken with Lemon Basil Pasta
4 Whole Chicken Breasts, Sliced
1 lb. Penne Pasta, Cooked Until Al Dente
1/2 Stick Butter
3 Whole Lemons Juiced
3/4 Cups Heavy Cream
1/4 Cup Half and Half
1 1/2 Cup Grated Parmesan or Romano Cheese
Salt & Pepper To Taste
20 Whole Basil Leaves, Chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in colander.
In the same pot melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half and half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water if needed to loosen the sauce if needed. Add Basil and pasta to sauce. Serve.
1 lb. Penne Pasta, Cooked Until Al Dente
1/2 Stick Butter
3 Whole Lemons Juiced
3/4 Cups Heavy Cream
1/4 Cup Half and Half
1 1/2 Cup Grated Parmesan or Romano Cheese
Salt & Pepper To Taste
20 Whole Basil Leaves, Chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in colander.
In the same pot melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half and half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water if needed to loosen the sauce if needed. Add Basil and pasta to sauce. Serve.
Spinach and Potato Frittata
2 T. Olive Oil
1 (20 oz) package refrigerated hash brown potatoes
1 C. finely chopped onion
1/2 (6 oz.) package fresh baby spinach, chopped
1 t. minced garlic
1/2 t. salt
1/2 t. freshly ground black pepper
1 C. egg substitute
3 large eggs
2 T 1% low fat milk
3 (2.2 oz) slices reduced-fat swiss cheese, sliced in half diagonally
1. Preheat broiler.
2. Heat oil in a large ovenproof skillet. Add potatoes and onion; cook 10 minutes or until potatoes begin to brown, stirring occasionally. Add spinach and next 3 ingredients; cook 2 minutes.
3. Combine egg substitute, eggs, and milk, stirring with a whisk; pour over potato mixture. Cook 2 minutes. Arrange cheese on top in a spoke fashion.
4. Broil 6 minutes or until egg is set and cheese melts. Cut into 6 wedges. Yield 6 servings (serving size: 1 wedge)
1 (20 oz) package refrigerated hash brown potatoes
1 C. finely chopped onion
1/2 (6 oz.) package fresh baby spinach, chopped
1 t. minced garlic
1/2 t. salt
1/2 t. freshly ground black pepper
1 C. egg substitute
3 large eggs
2 T 1% low fat milk
3 (2.2 oz) slices reduced-fat swiss cheese, sliced in half diagonally
1. Preheat broiler.
2. Heat oil in a large ovenproof skillet. Add potatoes and onion; cook 10 minutes or until potatoes begin to brown, stirring occasionally. Add spinach and next 3 ingredients; cook 2 minutes.
3. Combine egg substitute, eggs, and milk, stirring with a whisk; pour over potato mixture. Cook 2 minutes. Arrange cheese on top in a spoke fashion.
4. Broil 6 minutes or until egg is set and cheese melts. Cut into 6 wedges. Yield 6 servings (serving size: 1 wedge)
Menu 11/1 - 11/5
Monday: Thai Honey Peanut Chicken
Tuesday: Hamburger Soup
Wednesday: Spinach and Potato Frittata (7pts)
Thursday: Left Overs
Friday: Breakfast for Dinner
Tuesday: Hamburger Soup
Wednesday: Spinach and Potato Frittata (7pts)
Thursday: Left Overs
Friday: Breakfast for Dinner
Wednesday, September 15, 2010
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