Monday, January 31, 2011

Menu Plan Monday

This menu along with hundreds will be linked to orgjunkie

This week will be a fun week!  A fun week creating in the kitchen.  It's my oldest-6th Birthday.  Not only will be have a few celebrations throughout the week, there will be some yummy treats to go along with them-mostly sweets!
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.

Guiltless Alfredo
(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.

1 comment:

  1. Your menu for the week looks very good. I would like to invite you to bring a dish to my Full Plate Thursday. Thank you for sharing and you have a great week!


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