Weekly Menu 12

Make sure to check for items that you may already have in your pantry and refrigerator.  Match coupons with sale items for extra savings.

Shopping List

Produce
1 onion
6 cloves garlic
1 ginger root
1 bunch cilantro
Lime
2 Large red peppers
2 Large yellow onions
1 small red onion
1 medium bell pepper
2 cups baby bell tomatoes
1 bunch parsley
12 leaves Boston or Bibb lettuce

Meat
1 Rotisserie chicken
1lb ground chicken
2lbs flank steak

Groceries
1 box penne pasta
1 can chicken broth
1 jar of artichoke hearts
1 jar sun-dried tomatoes
1 package fajita-size tortillas
1 bottle hot sauce
1 bottle light Ranch or Blue cheese dressing
1 bottle reduced-sodium soy sauce
1 bottle plum sauce
1 bottle rice vinegar
Flour
Vegetable oil

Frozen
1 package Asian veggie medley
1 package unsalted chopped cashews

Seasonings
Chili powder
Cumin
Paprika
Coriander
Oregano
Cayenne pepper

Dairy
Butter
1 container feta cheese
1 package shredded light cheddar cheese


**DINNER #1**
Greek Chicken Pasta

2 cups penne pasta
1/4 cup butter
1 onion
1/4 cup flour
1 can chicken broth
3 cups of rotisserie chicken
1 jar of artichoke hearts (drained)
1 cup feta cheese
½ cup oil packed sun-dried tomatoes
2T parsley

Directions:  Cook pasta according to package. In skillet, melt butter and onion until tender, stir in flour then broth. Bring to boil, stir in chicken, artichoke, cheese, tomatoes and parsley. Add in pasta and boil 3-4 minutes. You can also add some garlic, salt, pepper, paprika and cayenne

**DINNER #2**
Chicken Lettuce Wraps found in First magazine
1 package frozen Asian veggie medley (no sodium, sugar or sauce added),
  thawed and finely diced
4 cloves garlic, minced
2 Tbsp grated fresh ginger
1lb lean ground chicken, cooked
1/2 cup bottled plum sauce
2 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
1/4 cup unsalted chopped cashews
1/4 cup minced fresh cilantro
12 whole leaves Boston or Bibb lettuce

Directions:  Coat large skillet with oil spray.  Saute veggie medley, garlic and ginger thoroughly.  Stir in chicken, plum sauce, soy sauce and rice vinegar.  Add salt, pepper and chili paste, if desired.  Heat through.  Remove skillet from heat; stir in cashews and cilantro.  Let cool 5 minutes.  Fill each lettuce leaf with 1/2 cup chicken mixture.

**DINNER #3**
Spice-Rubbed Fajitas from First magazine
2 Tbsp chili powder
2 tsp ground cumin
2tsp smoked paprika
2tsp coriander
2tsp oregano
1/4 tsp cayenne pepper
5 Tbs vegetable oil, divided
3 Tbs chopped fresh cilantro
2 cloves garlic, peeled and minced
1 lime, zested and juiced
2lbs flank steak
2 large red and/or yellow peppers, seeded and sliced
2 large yellow onions, sliced
16 fajita-size flour tortillas

Directions:  Heat grill.  In skillet over low heat, cook first 6 ingredients 2 minutes, stirring often.  Transfer to bowl.  Whisk in 4 Tbsp vegetable oil, 2 Tbsp cilantro, garlic, 2 Tbsp lime juice and 1 tsp lime zest.

Season steak with salt and black pepper, if desired.  Rub spice mixture over steak; place in a large resealable plastic bag.  Let marinate 2 hours.  Remove from marinade; discard marinade.  Grill 8 minutes, or until thermometer inserted in beef reads 145 degree for medium-rare, turning once.  Let sit 10 minutes before slicing.

In skillet over medium heat, cook peppers and onions in remaining vegetable oil 4 minutes.  Add remaining cilantro.  Serve sliced steak with tortillas with vegetables.  Guarnish with guacamole, salsa, cheese and sour cream.

**DINNER #4**
Can't Be Beat Buffalo Chicken with Light Ranch Dressing from Cook Eat Share
Serves 4
1lb chicken breast, cut into 1″ strips

1/2 cup hot sauce
8 cups mixed salad greens
1 small red onion, thinly sliced
1 medium bell pepper, thinly sliced
2 cup tomatoes, Baby Bell, halved
8 tablespoons light cheddar cheese, shredded
8 tablespoons light ranch dressing, or light blue cheese

Directions:  Preheat oven to 350.  Toss sliced chicken in hot sauce and bake for 10 minutes until cooked through. Chicken should no longer be pink, but don’t over-cook or chicken will be dry and chewey.  Layer lettuce, onion, bell pepper and tomatoes on a large plate.  Top with chicken and cheese.  Serve dressing on the side