This menu along with hundreds will be linked to orgjunkie
Here is one great recipe I will be making first for the family celebration! Pictures will post tomorrow evening!
Which means, I must stay on track this week with some healthy meals to equal out a bit of that sugar...:)
Here is what will be cooking on my stove this week:
- Easy Lemony Chicken Picatta with a Garden Salad/Linguine/Fresh Fruit (recipe below)
- Balsamic Roasted Vegetable Sandwiches on Crusty Bread/Fresh Fruit
- Guiltless Alfredo with Grilled Shrimp (held over from last week)-(recipe below)
- Buffalo Cheese-Stuffed Burgers/Roasted Potatoes/Fresh Fruit
- Grilled Mahi-Mahi over Field Greens/Fruit Smoothie Shots
Easy Lemony Chicken Picatta
(adapted from The Joy of Cooking)
Prepare Chicken Cutlets by sauteing boneless breasts in canola oil. I like to put a light coating of flour/panko crumbs on mine.
Green onions or shallots
2 medium lemons
1 cup chicken broth
2 tablespoons of butter
any drippings left from resting chicken
Drain all but a tablespoon of oil in your fry pan from your chicken.
Add 2-3 tablespoons green onions or shallots, chopped and
saute for about 3 minutes.
Add lemon juice from 1-2 lemons based on taste. Simmer for a minute or two and add broth. Allow to reduce to 1/3 from original amount. Finish with a few tablespoons of butter and any drippings that collected on resting chicken, allow to melt into sauce. Pour over chicken and serve immediately. **For a thicker sauce you can add a few tablespoons of flour/cornstarch/Wondra to thicken it up before adding the butter. Capers can also be added for taste.
(recipe from buddy Gevay :) )
2 cups low-fat milk
1/3 cup cream cheese
2 tablespoons flour
1 teaspoon salt
Blend these ingredients together in a blender until smooth.
On medium-high heat warm 1 tablespoon of butter, and add 3 minced cloves of garlic and saute about 3 minutes. Add blended milk mixture, stir and cook for 5 minutes until thick. remove from heat and stir in 1 cup grated Parmesan cheese. Cover and let stand for 10 minutes. Serve over pasta. Garnish with fresh parsley.