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Wednesday, May 22, 2013

Weekly Menu 5/25+

Saturday

cuban chicken
rice
squash
Sunday

chicken & zucchini enchiladas
tomato/avocado salad
Monday

BBQ ribs
potato salad
apple turnovers
Tuesday

summer stir fry
garlic bread
cherries
Wednesday

salisbury steak
mashed potatoes
peas
Thursday

beanie weenies
carrots
Friday

spaghetti
salad



This summer I’m going to do different marinades each week so we can take advantage of the grilling season and a lower calorie meal, because after all if you cook the food over open flame it burns all the bad calories out.  If you have a favorite you’d like to share with the group, please feel free to send it over.

Saturday
--Cook extra chicken for Sunday’s enchiladas
--This chicken needs to marinate so start early
Cuban Chicken
6 cloves garlic
½ c lime juice
1T honey
1 tsp salt
2 tsp vinegar
½ tsp pepper
1 tsp oregano
½ tsp cumin
Combine all ingredients and add chicken pieces to marinate.  This works best with skin-on pieces, but work with what you like.  Allow to marinate at least one hour and is best overnight.  Cook on the grill, or bake in the oven.

Rice
Squash

Sunday
Chicken & Zucchini Enchiladas (Woman’s Day)
16 oz mild green salsa
2 c cilantro
½ c sour cream
1T olive oil
2 cloves garlic, finely chopped
12 oz zucchini cut into ½” pieces
1 tsp ground coriander
½ tsp chili powder
Salt
2 c cooked chicken
4 oz Muenster (or Monster) cheese, grated
8 corn tortillas
Heat oven to 400. In a food processor, purée the salsa and cilantro until smooth.  Add sour cream and pulse to combine.  Spread 1c in a 9x13 pan.  Heat oil in skillet add garlic and zucchini, tossing for ~2min.  Stir in coriander, chili powder and 1tsp salt.  Add chicken and ¾ c of cheese.  Heat tortillas in microwave or in a hot skillet.  Fill with ½ c of the filling, roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  Spoon remaining salsa mixture over enchiladas.  Sprinkling remaining cheese on top and bake 12-15 minutes.  Serve with chopped onion.

Tomato/Avocado Salad

Monday—Memorial Day
BBQ ribs
Potato Salad
Apple Turnovers
Watermelon

Tuesday
Summer Veggie Stir-Fry (Pioneer Woman)
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Garlic Bread
Cherries

Wednesday
Salisbury Steak
Mashed Potatoes
Peas

Thursday
Beanie Weenies
Carrots

Friday
Spaghetti

Salad

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