Meal Two: Chicken Kebabs, veggie kebabs and rice
Meal Three: Blue Cheese Balsamic steak and mushroom salads
Meal Four: Mushroom Burgers
Recipes:
Chinese Chicken Salads:
Top a mix of shredded 2 parts shredded romaine and one part shredded cabbage with shredded carrot, scallions, edemame, mandarin orange slices, toasted almonds, chow mein noodles and shredded chicken. Toss all ingredients with your favorite sesame dressing.
Chicken Kebabs, veggie kebabs and rice.
1/2 c plain yogurt
1/2 c extra virgin olive oil
4 cloves garlic, minced
2 t dried thyme
2t dried oregano
1t table salt
1t black pepper
1/4 t cayenne pepper
4 skinless, boneless chicken breasts, but into one inch cubes
2 T chopped fresh basil
3 T lemon juice
Whisk yogurt, 1/4c oil, 1T garlic, thyme, oregano, salt, pepper and cayenne in a large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3-6 hours. Whisk remaining oil, garlic, basil and lemon in small bowl, cover and also refrigerate.
Remove chicken from marinade (discard marinade), and thread each skewer with chicken.
Cook rice according to packaging. Skewer a combination of large chunks of bell pepper, onion, zucchini and mushroom.
Place kebabs, both veggie and chicken on hot grill and cook until chicken is charred on all sides, about 3 minutes per side, the veggie will take a little less time. Transfer cooked kebabs to serving platter and brush with lemon dressing. Serve.
Note: I like to make the veggie and the meat kebabs separate, due to the cooking times. However if you prefer to do all on one, I would go with 2 pieces of pepper, 1 onion, 1 chicken, 1 onion, repeat twice more then end with two pepper pieces, omitting the zucchini and mushroom.
Blue Cheese Balsamic Steak and Mushroom Salad:
In separate bags marinate steak and cremini or portabello mushrooms in a mixture of equal parts olive oil and balsamic vinegar and about 1-2 tsp of montreal steak seasoning. Let them set for at least 15-30 minutes. On a hot grill sear steaks about 4 minutes per side for medium rare, and sear mushrooms about 2-3 minutes per side, less time if using cremini mushrooms instead of large portabello. Once meat/mushrooms are finished set them aside to rest.
To assemble salad start with a bed of your favorite salad greens, I like wild greens, but my husband likes iceberg or romaine, so I compromise and make a nice mix of field greens with romaine and we both are happy. Then top with thinly sliced red onion and grape tomatoes.
Slice both the steak and the mushrooms and place atop salads then sprinkle with blue cheese crumbles. If you feel like you would like additional dressing I would choose either blue cheese or a nice balsamic vinegrette. Then serve with crusty bread. Sometimes I omit the steak altogether, the mushrooms are plenty hearty for this dish.
Mushroom burgers:
You can either use premade burgers (which makes this super easy), or mix together one lb burger meat of your choice with salt/pepper, 1t dried thyme anda dash or two of worchestershire sauce. Form into four patties and grill on outdoor grill or george foreman. Top with either blue cheese or your favorite burger cheese. In the meantime slice 8 ox mushrooms, either button or cremini, and toss in skillet over medium heat with 1 T butter and 1T olive oil. Sauce about 5 minutes with a litte salt, pepper and thyme (fresh if you have it), do not add seasoning until mushrooms are almost cooked. Top cooked burgers with some of mushroom mixture and serve on toasted bun. Yummy
Shopping List:
chicken
steak
burger
blue cheese
lettuce
cabbage
scallion
carrots
tomato
edemame
mushrooms
zucchini
onion
bell pepper
basil
thyme
lemon
mandarin oranges
almonds
chow mein noodles
burger buns
crusty bread
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