Monday, December 6, 2010

Menu Plan Monday

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Welcome to another edition to Menu Planning Monday!  There are only a few more weeks of 2010, hard to believe, and a few more menus.  We have a few events this week, but we still need to have a plan.  Some easy dishes as well as some comfort food added this week since it is FINALLY cold (54 degrees) in south Florida-I know some of you are laughing....).  Enjoy~

  • Crunchy Baked Chicken/Mashed Potatoes/Green Beans
  • Turkey-Wild Rice Soup/Beer Bread/Salad
  • Grilled Asian-Style Mahi-Mahi/Caesar Salad
  • Beef Tacos/Yellow Rice/Salad
  • Leftover Buffet
Crunchy Baked Chicken

4 large chicken breast
shredded Swiss/Monterrey jack
1 can of fat-free/reduced sodium cream of chicken soup
1/2 can white wine or chicken broth
large handful of croutons, crushed

Place chicken in 9x13 and cover with salt/pepper.  Combine soup and white wine, set aside.  Top each breast with cheese, and pour over soup mixture.  Top off with crushed croutons.  Bake at 375 until chicken is cooked thoroughly.  I like to cover with foil for first 30 minutes, then uncover to finish.

Turkey and Wild Rice Soup

1 cup shredded  carrots
1 cup sliced mushrooms
1/2 cup sliced celery
1/2 cup chopped onion
1 TBLS butter
1/2 cup flour
2 small cans of chicken broth (I like low-sodium)
1 can low-fat evaporated milk
1 1/2 cups cooked wild rice (I use the quick rice or brown rice)
1 cup diced turkey or chicken
1/4 cup toasted almonds
Salt/pepper to taste

Melt butter in large sauce pan over medium heat and saute carrots, mushrooms, celery and onion for about 4 minutes or until crisp tender.  Stir in flour, gradually add broth and milk, whisking until blended using a whisk.  Bring to a boil.  Stir in rice and turkey, reduce heat; simmer uncovered for 5 minutes.  Serve with toasted almonds on the top. Delish with leftover turkey or chicken!  This is considered a light recipe per 1 1/4 cup serving - 240 calories/8 fat/2 fiber

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