Sunday, January 08, 2012

Menu Plan Monday

It's been ages since I played. I plan my menus every week but I've been too lazy to post them. Well here's this weeks plan. Jeff is not going to be home for dinner this week so it's pretty simple stuff, silly to make big meals for my small appetite and the kids don't eat a ton anyway.

Monday Meatball and Vegetable Kabobs
Tuesday Baked Pesto Chicken, Broccoli, salad
Wednesday Simple Turkey Chili, corn bread
Thursday: Leftovers
Friday: Shrimp and White Bean Salad
Saturday: BBQ Chicken Sandwiches, baked sweet potatoes, Sliced cucumbers and Carrots
Sunday: Out

Meatball and Vegetable Kabobs
Makes: 4 servings
Time: 20 mins

1/2 6-oz. can tomato paste with Italian seasonings (1/3 cup)
1/4 cup water
1/2 tsp Italian seasoning, crushed
16 1-inch refrigerated or frozen Italian-style meatballs, thawed (I buy the turkey meatballs from Trader Joes in the Frozen section.)
2 small zucchini
8 large cherry tomatoes
Nonstick cooking spray
8 metal or bamboo skewers

Notes / Directions

1. Preheat indoor electric grill or broiler. In a medium bowl combine tomato paste, water, and Italian seasoning to make a thick sauce. Add meatballs to sauce, stir to coat; set aside.

2. Using a vegetable peeler, cut 4 evenly spaced strips from zucchini. Cut zucchini in 1-inch cubes.

3. On skewers, alternately thread meatballs and zucchini; thread a tomato on each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil (3 to 4 inches from heat,), for 4 to 5 minutes each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce on kabobs during last 2 minutes of cooking.
nutrition facts

Baked Pesto Chicken
Makes: 4 servings
Time: 25 mins

4 chicken breast halves (about 5 oz. each), skinless
1/2 cup BUITONI® Refrigerated Pesto with Basil
2 plum tomatoes, sliced (optional)
3/4 cup mozzarella cheese, shredded

Notes / Directions
1. Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.

2. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

3. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Simple Turkey Chili
Makes: 8 servings
Time: 1 hr

1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1(16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Notes / Directions
1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Shrimp and White Bean Salad
Makes: 6 servings

1 (16 ounce) package frozen cooked shrimp, thawed and tails removed
1 (14 ounce) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, coarsely chopped
1/2 cup red onion, diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Italian seasoning
1 teaspoon garlic salt
6 cups salad greens

Notes / Directions
1. Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.

2. Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.

3. Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.

BBQ Chicken
Makes: 4 servings
Time: 8 hrs

Onion, chopped
2-4 Chicken breast, boneless skinless
1 bottle Barbecue sauce, kc masterpiece
1 cup Chicken stock
4-8 Onion rolls, toasted

Notes / Directions
Put chicken stock in crockpot with chicken and onion diced. Cook on low 6 hours. Shred chicken. Add BBQ sauce. Cook1-2 more hours on low. Serve on toasted rolls with sharp cheddar.

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