February 20, 2011

Sunday
California Grilled Veggie Sandwich
(http://allrecipes.com/Recipe/California-Grilled-Veggie-Sandwich/Detail.aspx )
Ingredients
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Directions
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Chips

Monday
Heart Healthy Burrito
(http://allrecipes.com//Recipe/heart-healthy-burrito/Detail.aspx)
Ingredients
4 (10 inch) Fat Free Flour Tortillas
2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen
1 1/3 cups brown rice, microwaveable
1 1/3 cups broccoli, microwaveable
2 cups Cheddar Cheese, shredded

Directions
1. Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
2. Warm tortillas in a microwave for 10 seconds.
3.To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.
4. Evenly sprinkle 1/2 cup of cheese over the broccoli.
5. Repeat steps 1 through 4 using remaining tortillas and ingredients.
6. Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.

Lime flavored tortilla chips

Tuesday
Greek Style Garlic Chicken Breast
(http://allrecipes.com/Recipe/Greek-Style-Garlic-Chicken-Breast/Detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika

Directions
1. Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
2. Preheat grill for medium heat, and lightly oil grate.
3. Cook chicken on grill until meat is no longer pink and juices run clear.

Mediterranean Greek Salad
(http://allrecipes.com/Recipe/Mediterranean-Greek-Salad/Detail.aspx )
Ingredients
3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced Roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced

Directions
1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Near East Couscous with lentils

Wednesday
Grilled Salmon Salad
(http://www.foodnetwork.com/recipes/rachael-ray/grilled-salmon-salad-recipe/index.html )
Ingredients
Fat free Italian dressing
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced

Directions
Preheat grill. Place a medium pot of water on the stove to boil. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness. While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates. When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Thursday
Broiled Shrimp
Ingredients
1 tbsp Old Bay seasoning
2 tablespoons olive or vegetable oil
1/2 pound large shrimp - peeled and deveined

Directions
In a bowl, combine oil and seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.

Instant Grits
Cook according to the directions on the box.

Succotash
(http://www.deepsouthdish.com/2010/07/southern-summer-succotash.html )
Ingredients
1 pound of frozen baby lima beans
1 tablespoon of olive oil
1/2 medium Vidalia or other sweet onion, chopped
1/2 medium green bell pepper, chopped
1/2 pound of frozen corn (NOT on the cob)
1 can of Rotel tomatoes, drained, optional
1/2 tablespoon of granulated sugar
Salt and pepper to taste

Directions
In a large heavy skillet, heat the olive oil on medium. Add the onion and bell pepper and cook over medium until softened, about 3 minutes. Add the drained Rotel, corn, lima beans and sugar; cook and stir on medium for about 5 minutes. Reduce heat to medium low and cook for about 10 minutes or until heated through; stirring occasionally. Season with salt and pepper; taste and adjust seasonings as needed. Serve immediately.

Friday
Chicken pot pie
Ingredients
2 (9 inch) frozen pie crusts
1 sheet of frozen puff pastry, thawed and cut into ½ inch strips
1 lb frozen mixed vegetables
3 boneless, skinless chicken breast halves, boiled
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
Salt and pepper to taste

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Bake the pie crust, Cut slits in the crust to allow for steam to escape. Bake till light brown. Remove from oven and cool.
2. Put frozen mixed vegetables into a bowl, cover with plastic wrap (poke a slit for steam to escape) and microwave for 5 minutes or more till cooked. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, salt, pepper, chicken soup and mushroom soup. Stir together.
4. Pour filling into pie dish. Make a lattice top crust
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F for 30 minutes or till the top crust is browned. Remove from oven and let stand for 5 minutes and then serve.

Fruit Salad with yoghurt
Ingredients
3 apples\raw, cored and cubed
1/4 lb. seedless grapes
1 banana, thinly sliced
1 celery rib, finely chopped (optional)
1/2 lb. pineapple chunks, drained
1/4 cup chopped walnuts or pecans
1-1/2 cups vanilla yogurt
Honey (add for sweetness as needed)

Directions
Combine all ingredients in a bowl. Let stand 20 minutes before serving.

Saturday
Egg biryani
(http://www.sanjeevkapoor.com/egg-biryani.aspx )
Ingredients
6 eggs, hard boiled , peeled and halved
1 1/2 cups Basmati rice, soaked and drained
2 tablespoons Oil
1 inch stick Cinnamon
2 Green cardamoms
3 Cloves
2 medium Onions, sliced
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 medium Tomatoes, chopped
2 tablespoons Fresh coriander leaves, chopped
2 tablespoons Fresh mint leaves, torn
1 teaspoon Red pepper powder
1/4 teaspoon Turmeric powder
1/2 cup Coconut milk
1 teaspoon Ghee/butter
Salt to taste

Method
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant. Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer. Add the red pepper powder, turmeric powder and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.

Raita
Ingredients
1 cucumber (finely chopped or grated)
1 tomato (chopped) (optional)
1/2 onion (finely chopped) (optional)
2 cups yoghurt (adjust to taste)
1/4 tsp red pepper powder
1/4 tsp cumin powder or chaat masala
Sugar to taste
Salt and pepper
Optional seasoning:
4-5 curry leaves
1 pinch of asafetida/hing
1 tsp cumin or mustard seeds
1/2 tsp oil/butter

Method
Mix all ingredients other than seasoning. If adding seasoning, heat oil. Add curry leaves, cumin and asafetida. Allow to crackle. Add to salad. Chill and serve.