Here is what we had on the menu for last week:
Steak Salad and Asparagus
Directions:
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
Directions:
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
Directions:
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
Directions:
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.
Pita Pizzas
Directions:
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.
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