Here is what we had on the menu for last week:
Steak Salad and Asparagus
Turn on broiler. Toss 8-10 Asparagus spears in olive oil. Sprinkle with salt and pepper. Place on grill pan and put under broiler for about 4-5 minutes. Check periodically to avoid overcooking.
Grill 1 flank steak for 3- 4 minutes per side on medium heat on the griddle. Sprinkle with Mrs. Dash BBQ seasoning and slice lengthwise.
In a salad bowl, add desired amount of lettuce, sliced cherry tomatoes, mushrooms, and steak.
Dressing: 2 tbsps balsamic vinegar, 1 tbsp of olive oil, 1/8 tsp white sugar, 1/8 tsp dry mustard powder, and half a clove of garlic.
Chicken with Chili-Almond Sauce
In a medium sauce pan, add 1/4 cup milk, 1 tsp Almond Butter, 10 Almonds, 2 cloves of garlic, 1 sliced jalapeno. Simmer on medium heat for 5 min. Remove from heat and puree in a blender.
Preheat 1 tbsp olive oil in a sauce pan. Add 2 chicken breasts. Cook through, about 10 minutes per side. Pour pureed Almond sauce over chicken and heat though.
Steak and Yams
Preheat oven to 375 F. Peel and slice 1 medium yam. Toss in 1 tbsp olive oil and bake for 30-40 minutes (until cooked though)
Grill 2 NY steaks on the BBQ for 4 minutes per side. Serve with salad.
Salmon with Mushroom Risotto
Preheat oven to 400 F. Place salmon onto baking sheet. Cook for 10 minutes (until salmon flakes). Plate and sprinkle with dill and lemon juice.
Heat 1 tbsp olive oil a saucepan on medium. Add 1 minced garlic clove and 5 sliced mushrooms. Cook for 3-4 min. Add 1/3 cup arborio rice. Cook 1 minute. Add 1/3 cup each chicken stock and white wine vinegar. Cover and simmer on medium for 15 min.
Preheat oven to 350F. On each of the 3 whole wheat pita shells spread: 1 tbsp pizza sauce, 2 slice of ham, pineapple chunks, and 2 oz of grated mozzarella cheese. Put on a baking tray and bake for 15 minutes, until cheese melts.