Sunday, January 17, 2010

So hungry....

Another week, another menu my friends! I am proud to say I followed each meal last week and we actually did not eat out once! Not a hard feat in Sparwood hahaha. Enjoy!

Monday - Kickass Roast Beef Sandwiches & Oven fries  
Garlic Bread

1 large loaf of Italian bread
1 tablespoon fresh garlic minced
1/2 cup butter softened
2 tablespoons fresh chopped parsley

Green peppers and onion topping

1 red bell pepper cut in thin ¼ inch strips lengthwise
1 yellow bell pepper cut in ¼ inch strips lengthwise
1 small onion sliced thin
1 tablespoon garlic oil

Leftover roast beef, sliced thinly or you can use Steak

1 1 – 2 inches thick whole Sirloin steak with good marbling
2 tablespoons olive oil
2 teaspoons cracked black pepper
2 teaspoons mixed Italian dried herbs
2 cups mixed spring lettuce

Garlic Bread

Slice the baguette lengthwise.
In a medium bowl; mix together the garlic, butter, parsley, salt and pepper. Spread mixture all over the bread.
Wrap bread in foil and heat for 4 minutes in the barbeque warming rack when you are ready to grill the steak.

Green peppers and onion topping

For the peppers and onions:
Place the peppers and onions in a bowl. Drizzle with garlic oil, salt and pepper.
Place the vegetables directly into a fry pan. Cook for approximately 3-4 minutes. Stir occasionally during cooking.

Roast beef/ Steak

Preheat barbeque for high heat (475°F-500F) (246C-260°C). Oil grill to prevent sticking.
Rub beef all over with olive oil, pepper, herbs and salt.
Place strips of beef on grill and cook until nice char marks are achieved about 5-6 minutes.
Remove from grill, cover with foil and allow the meat to rest 10-12 minutes.
Slice steak into thin slices across the grain and pile on bread, add the peppers and lettuce. Close baguette and cut the loaf into 2 inch pieces.

Tuesday - Beef Enchiladas

1 1/2 lb. (225 g) extra lean ground beef
1/2 cup each chopped green and red peppers
1 can corn
1 can refried beans
2 cups salsa, divided
1/2 cup Tex Mex Shredded Cheese, divided
2 Tbsp. calorie -wise Zesty Italian Dressing
8 flour tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


Heat oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa, corn and beans; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
Spread 1/4 cup of the remaining salsa onto bottom of greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until melted. Top with cilantro.

Wednesday - Chicken Satay, Spinich Salad & rice 


4 to 6 bamboo skewers (can be found in gadget section of grocery store)
4 boneless skinless chicken breasts, cut in cubes (1 1/2 lbs or 675 g)
4 to 6 jumbo shrimp
2 large plastic re-sealable bags
1 cup bottled peanut satay sauce (or Szechwan sauce)


Soak skewers in warm water while you’re preparing the meal. It makes it a lot easier to skewer the meat.
Toss chicken cubes in a re-sealable plastic bag. Pour peanut satay sauce all over. Close bag and squish together. Let stand in fridge.
Set oven to broil.
Spray a broiler pan with cooking spray.
Skewer chicken onto skewers, leaving a small space between each piece of chicken.
Simply place the cubes onto the broiler pan if you don’t have timer to skewer them.
Turn chicken cubes as they brown watching them carefully. Chicken is ready when the inside of the largest piece is white.

Thursday - Chicken & Pepper Quesadillas


1 pound skinless, boneless chicken breast, diced
1 packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese


Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Friday - Pizza....yes a frozen one....

- YAMAGOYAS with my Book Club girls!

Sunday - Baked ham, mashed potatoes & corn


Raegan said...

Your roast beef sandwiches sound really good. I often make beef dips, but this sounds so good with peppers and onions - yum!!