Week Menu 6/20-26

Monday: Grilled Shrimp with creamy pesto pasta with tomatoes

Tuesday: Buffalo Blue Cheese Burgers and fries on the grill

Wednesday: Chicken Chili

Thursday: Chinese Chicken Salads

Recipes:

Grilled Shrimp with creamy pesto pasta and fresh tomatoes

Place 1 lb deveined and peeled shrimp on a large piece of foil toss with small amount of butter and olive oil, minced garlic and Salad elegance seasoning. Place seasoned shrimp on hot bbq for 5-10 minutes, turning once.

Heat a large pot of water to a boil. Add 1 T salt then pasta..about 3/4 lb. Cook to desired tenderness..read the package of pasta. Then mix 1/4 c prepared pesto, 1/4 c mascarpone cheese and 1/2 c pasta water. Then toss that with cooked pasta and add sliced fresh tomatoes.

Buffalo Blue Cheese Burgers:

I have premade turkey and beef burgers, I place on the grill with a healthy dose of Franks Red Hot sauce on each side. Then once I flip them, I douse them again and top with blue cheese. The whole process takes about 10 minutes. Place burgers on buns with tomato and lettuce..maybe a little onion. I also place french fries on a large piece of foil then on the grill for about 10-15 minutes...super crispy.

White Chicken Chili:

McCormick Seasoning Mix

1T oil

1 lb chicken slices (I have some pre-cooked chicken tenders in the freezer I am using)

1c water

1 can (15-16oz) white beans, undrained

Heat oil in large skillet on medium heat. Add chicken; cook and stir 3-5 minutes, or until no longer pink. Stir in McCormick white chicken chili seasoning pack, water and beans. Bring to a boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with topping if desired.

I have never made this but my friend Amber says it is great

Chinese Chicken Salads:

Top a bed of 1/2 shredded lettuce and 1/2 shredded napa cabbage with shredded chicken, shredded carrots, scallions, edemame, sliced roasted almonds, chow mein noodles and mandarin oranges. Then toss with your favorite oriental dressing

Shopping List

chicken

shrimp

premade burgers

lettuce

napa cabbage

edemame

scallions

garlic

carrots

tomatoes

pesto

mascarpone cheese

blue cheese

frozen french fries

edemame

mandarin oranges

chow mein

almond slices

can white beans

pasta

McCormick white chicken chili

oriental dressing

burger buns

6/12-17 Week Menu

Sunday: Greek Feast...Greek Chicken, Tabbouleh, hummus, tatziki and pita bread

Monday: Spaghetti with Creamy meat sauce

Tuesday: CJ's Special...I'm sure it's McDondalds

Wednesday: Green Chili Soup

Thursday: Grilled Breaded Tilapia and stir-fried veggies

Recipes:

Greek Feast...I bought hummus, tatziki and pita bread at the farmers market, but I make my own tabbouleh

Tabbouleh: I use the Barefoot Contessa recipe, http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html

Greek Chicken: I use the Rachel Ray recipe, but I am only making the chicken, not the salad http://www.foodnetwork.com/recipes/rachael-ray/greek-grilled-chicken-and-vegetable-salad-with-warm-pita-bread-for-wrapping-recipe/index.html

Spaghetti with creamy meat sauce.

I make my meat sauce ahead of time and freeze it, but if you don't do that just saute one onion, iwth two cloves garlic, add 1 lb chicken sausage. Then add dried oregano and parsley, tomato sauce and crushed tomatoes.

Once you have your prepared meat sauce, add 1/2 container of mascarpone cheese. Then pour over your favorite pasta.

Green Chili Chowder

3-6 roasted new mexican green chile's (canned roasted green chile's work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c Monterrey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chile's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese and tortilla chips.

I have left over cauliflower from last week, so I think that I may add it for some of the potatoes in this soup..hopefully it is good.

Grilled Breaded Tilapia with stir-fried veggies

I bought pre-breaded coconut Tilapia filets. I just toss them either on the bbq for 15 minutes or in the oven on 325 for 20 minutes. Then serve them along side frozen mixed stir fry veggies that I have steamed.

Shopping List

Chicken Breasts

Breaded Tilapia Filets

Chicken Sausage

mixed stir fry veggies

potatoes

cherry tomatoes

cucumbers

mint

parsley

oregano

scallions

garlic

onion

lemons

hummus

tatziki

roasted green chilies

pita bread

bulgar wheat or quinoa

pasta

tomato sauce and crushed tomatoes

whipping cream

cheese