Week 3 Menu

Monday

Herb Crusted Shrimp with Oven Fries

Ingredients:

¼ cup chopped fresh basil
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup chopped cilantro
2 garlic cloves, minced
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1½ pounds large shrimp, peeled and deveined
1 package frozen French fries

Directions:

1. Bake French fries according to package directions.

2. While French fries are baking, coat a baking sheet with nonstick spray.

3. Combine the basil, mint, parsley, cilantro, garlic, lemon juice, oil, salt, in pepper in a bowl.

4. Add the shrimp and toss to coat.

5. Arrange the shrimp in a single layer on a baking sheet.

6. When French fries are done baking, set the oven to 450 degrees F.

7. Place the shrimp in the oven; bake until opaque and cooked through (about 6 minutes).

8. Serve the shrimp with the French fries. Makes 4 servings.

Tuesday

Pasta Twists with Broccoli Sauce

Ingredients:

3 cloves garlic
1 medium onion
2 medium stalks broccoli
1 large red bell pepper
¾ pound pasta twists (about 4½ cups)
2 Tablespoons olive oil
¾ teaspoon oregano
½ teaspoon salt
black pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese

Directions:

1. Bring a large pot of water to a boil.

2. Finely chop the garlic and onion.

3. Separate the broccoli tops from the stems, cut the stems and tops into bite-size pieces. Coarsely chop the red bell pepper.

4. Add the pasta to the boiling water and cook until Al Dente, 10 to 12 minutes, or chording to package directions.

5. While pasta is cooking, in a large skillet, warm of 1 Tablespoon of the oil over medium-high heat until hot but not smoking.

6. Add the garlic onion mixture and stir-fry until browned, about 5 minutes.

7. Add the remaining 1 Tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, and black pepper.

8. Stir fry until vegetables are crisp-tender, about 5 minutes.

9. Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat.

10. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.

11. Drain the pasta and toss with the vegetables and sauce. Serve with warm Italian bread.

Wednesday

Sloppy Joes

Ingredients:

1 pound lean ground beef or 1 pound lean ground turkey or Boca Crumbles

1/4 cup chopped onion

1/4 cup chopped green pepper2 teaspoons flour3/4 cup Dr. Pepper (or regular cola)1/2 cup ketchup1/2 teaspoon yellow mustard1 Tablespoon white vinegar1 Tablespoon Worcestershire sauce1/8 teaspoon salt

Directions:

1. Mix ground turkey and ground beef together in a large bowl.

2. In a medium skillet over medium heat, brown the meat with the onion and green pepper. Drain.

3. In large bowl, mix all other ingredients well. Pour over hamburger meat in skillet.

4. Simmer on low for 15-20 minutes or until sauce is thickened. Serve on hamburger buns.

Thursday

Lettuce Wraps with Peanut Sauce

(Prep Time: 20 minutes. Cooking Time: 10 minutes)

3 cups cooked chicken, diced or shredded (pre-cooked rotisserie or leftover chicken works great)
1 head butter or Bibb lettuce (I prefer butter lettuce for this recipe)
½ cup julienned raw carrots
½ cup julienned cucumber
¼ cup chopped green onion
¼ cup chopped cilantro
½ cup finely chopped peanuts

Peanut Sauce
1 teaspoon olive oil
¼ cup finely chopped onion
½ cup peanut butter (either crunch or smooth)
1 ¼ cups chicken broth
1 teaspoon soy sauce
1/8 teaspoon cayenne pepper (optional)

1. Make peanut sauce by heating olive oil in a medium skillet and sautéing the onion until tender. Add the remaining ingredients, stirring over low heat until blended. Additional broth can be added if sauce is too thick.
2. Arrange chicken, lettuce and vegetable on a platter. Place cilantro and chopped peanuts in separate small bowls.
3. Serve by placing a desired amount of chicken and vegetables on a lettuce leaf and top with cilantro and peanuts. Spoon a small amount of sauce on top. Roll lettuce up burrito fashion.

Serves: 4

 Friday

Crabby Patties

2 (7.1 ounce) cans crab meat, drained well
½ medium onion, chopped
½ cups seasoned dry breadcrumbs
2 eggs beaten
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil

In a medium sized mixing bowl, combine crab, onion, breadcrumbs, egg, salt and pepper. Then heat oil and butter in a large skillet on medium low. Using disposable rubber gloves (my preference) form 1-2 Tablespoons of crab mixture into a patty (1 ½ “-2” in diameter). Place patties in pan and brown on both sides. It may take 4-5 minutes per side to brown. Remove patties to a paper towel lined plate and blot off any excess oil.

Makes approximately 14 (2”) patties
Serves 6

Saturday

Go out to eat

Sunday

Ranch Fried Chicken and baked beans

Ingredients:

4 boneless, skinless chicken breast halves (about 1 ¼ pounds)
Ranch dressing
Italian-Style dry bread crumbs
Olive or vegetable oil
4 sandwich rolls
brown sugar baked beans (recipe below)

Directions:

1.  Preheat oven to 350 degrees F.

2. Prepare brown sugar baked beans according to recipe below place in oven.

3. While beans are baking, dip chicken breasts into dressing, and coat with bread crumbs.

4. Heat oil in a 12 inch skillet over medium-high heat.

5. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when cut through thickest part.

6. Serve on sandwich rolls with baked beans on the side.  Makes 4 servings.

Brown Sugar Baked Beans

Ingredients:

2 15 ounce cans pork and beans
1 onion, chopped
1 cup ketchup
¼ cup brown sugar, packed

Directions:

1.  Mix all ingredients together in ungreased 13"x9" baking dish.

2.  Bake uncovered, add 350 degrees F for 30 minutes. Makes 6 to 8 servings.