Weekly Menu 15

Thursday, May 6, 2010

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

Shopping List

1 Ginger root
1 Lemon
1 Orange
1 Head of garlic
1 bunch of spinach
1 container of strawberries
1 Red onion
1 bunch of basil
2 Zucchini
1 Red pepper
1 small onion

1 ¼ lbs skinless, boneless chicken thighs
1lb 93/7 ground beef
1-1 1/2lbs of fresh shrimp, peeled and deveined
1lb ground chicken

Container honey
1bottle cider vinegar
1 bottle sesame oil
1 bottle Worcestershire sauce
Chicken flavored stuff mix package
1 jar chunky salsa
1 bottle marinara sauce
1 can tomato sauce
1 bottle red wine vinegar
Extra virgin olive oil
1 bottle fat-free Italian dressing
1 package almonds or pine nuts

Sesame seeds
Poppy seed
Chili powder
Cayenne pepper

1 container Parmesan cheese
1 package mozzarella cheese
1 package Mexi-cheese

1 package of French bread

**DINNER #1**
Honey-Ginger Chicken Bites from Cooking Light
2/3 cup honey
2 tablespoons minced peeled fresh ginger
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
Cooking spray
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons sesame seeds, toasted (optional)

Directions:  Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

Preheat oven to 425°.

Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.

While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.

Preheat broiler.

Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Strawberry Spinach Salad from Mennonite Girls Can Cook

Use as much prewashed spinach that is needed.
Strawberries, sliced. The more the better.
Green Onions or slivered Red Onion
Toasted nuts, we like almond or Pine nuts (optional, this time due to allergies, we omitted)

Combine ingredients in a jar with a tight fitting lid
1/2 cup oil (may use olive)
1/4 cup apple cider vinegar
1/2 cup sugar
2 tsp. sesame seed
1 tsp. poppy seed
1/2 tsp. Worcestershire sauce
1/2 tsp. Paprika

Shake very well, until sugar dissolves and is well combined.
Dress immediatly before serving or the salad will get soggy.

**DINNER #2**
Mini Meatloves (the Mexican-style one)

**DINNER #3**
Chicken Parmesan Burgers from Cooking Light
10 1/2 inch sliced  French bread
1/2 cup finely grated Parmesan cheese
4T minced fresh basil, plus 12 large basil leaves
3/4 cup marinar sauce
12 oz ground chicken
2T extra virgin olive oil
1 T grated onion
1/4 t salt
4 slices mozzarella cheese

Directions:  Blend diced bread and parmesan cheese in food processor to fine crumbs. Place in pie plate and add 2 T basil.

Mix marinara and 2 T basil in small saucepan. Transfer 1 1/2 T sauce in a large bowl. Add chicken, 1/2 T oil, onion, and 1/4 t salt. Sprinkle with pepper; blend. Shape into 4 patties; coat with crumbs. Heat sauce over low heat.

Heat 1 1/2 T oil in large skillet over medium heat. Cook patties till bottoms are crusty, about 4 minutes. Turn patties over; add slice of mozzarella to each. Cook 3 minutes. Cover and cook 1 more minute or until cheese melts and patties are done.

Serve with basil and marinara sauce on toasted French bread.

**DINNER #4**
Marinated Grilled Shrimp from All Recipes
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

Directions:  In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Italian Zucchini and Peppers from Mennonite Girls Can Cook
2 zucchini
1 large red pepper or a combination of colors
1 garlic clove minced
2 tbsp. Parmesan cheese (more if you like)
1 tsp. oregano
freshly squeezed lemon juice to taste, I usually do half a lemon
2 tsp. olive oil or 2 tbsp. fat free Italian dressing

Directions:  Heat a large pan and add either the olive oil or the dressing.  Add the sliced zucchini, garlic and peppers.  Saute until just starting to soften.  Squeeze over the lemon juice.  Add the oregano and cheese.  Stir and serve


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