January 27, 2013

Sunday
Sandwiches: Deli meat+cheese+bread
Chips
Salad: Lettuce + tomato +olives +nuts + canned mandarin oranges

Monday

Baked chicken: Use McCormick chicken marinade
Rice-a-roni
Carrots : steamed +salt+pepper

Tuesday

Baked pork : Pork loin +BBQ sauce +dash hot sauce : Cook slow for 6 hrs
Mashed potatoes : Instant
Lima beans: Saute with chopped onion, salt and pepper

Wednesday

Salad: Lettuce + tomato +olives +nuts + canned mandarin oranges

Spaghetti with meat sauce
http://www.eatingwell.com/recipes/spaghetti_with_quick_meat_sauce.html
Ingredients
1 pound whole-wheat spaghetti
2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 pound lean (90% or leaner) ground beef
1 28-ounce can crushed tomatoes
1/4 cup chopped flat-leaf parsley
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
 
Preparation
1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
3. Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.
4. Serve the sauce over the pasta, sprinkled with cheese.

Thursday

Shrimp and couscous
http://www.foodnetwork.com/recipes/20-minute-shrimp-and-couscous-with-yogurt-hummus-sauce-recipe/index.html
Ingredients
1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon
 
Directions
Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside. Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice. Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Friday

Chicken and broccoli
http://www.momswhothink.com/quick-and-easy-dinner-recipes/parmesan-dijon-chicken-and-garlic-broccoli.html
Ingredients
¾ cup dry bread crumbs
¼ cup grated Parmesan cheese
¼ cup butter, melted
2 Tablespoons Dijon mustard
6 boneless, skinless chicken breast halves (about 1 ¾ pounds)
frozen broccoli florets
butter and garlic salt for broccoli
 
Directions:
1.  Heat oven to 375 degrees F. Grease a 13x9x2 inch rectangular pan.
2.  Mix bread crumbs and cheese in a large resealable plastic food storage bag.
3.  Mix butter and mustard in a shallow dish.
4.  Dip chicken in the butter mixture, then shake in bag to coat with crumb mixture.  Place in pan.
5.  Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when cut through thickest part.
6.  While chicken is cooking, prepare broccoli according to package directions.
7.  Butter broccoli according to taste, sprinkle with garlic salt.  Serve with chicken. Makes 6 servings.
 
Saturday
Chicken cafreal
http://bakasoor.blogspot.com/search/label/Non-Veg
Ingredients:
750 gms chicken
2.5 cups coriander leaves, loosely packed
6-8 green chillies, roughly chopped
2 inch ginger, roughly chopped
15 garlic flakes, roughly chopped
1 tblsp poppy seeds (khus khus)
1 inch cinnamon stick
6-8 peppercorns
1 tsp cumin seeds
1/2 tsp turmeric powder
5-6 cloves
1.5 tsp ginger garlic paste
1.5 tsp honey
Juice of half a lemon
Salt to taste

Method:

Step 1 - Clean and wipe dry the chicken slices. Rub them well with the ginger garlic paste and salt and keep aside.
Step 2 - In a grinder, grind together the coriander leaves, green chillies, ginger, garlic, poppy seeds, cinnamon stick, peppercorns, cumin seeds, turmeric powder and cloves. Use very little water to grind this together into a paste.
Step 3 - Apply this paste from step 2 to the chicken from step 1. Rub well together. Keep covered in the refrigerator for 1 - 2 hrs. You could keep it overnight too, but I did not personally notice any significant difference in taste.
Step 4 - Heat some oil in a pan. When hot, add in the chicken along with all the spice paste. Let them cook covered for some time on medium high heat. Once the chicken is cooked, cook uncovered till the gravy gets dry and clings onto the chicken. Make sure it does not burn at this stage. Once all done, pour some honey and the lemon juice. Mix well and serve hot. Serve this with some mashed potatoes or fries or with some steamed vegetables. Its just perfect!