Sunday, February 7, 2010

Go INDY!!!!

It's hard to believe we are already heading into the middle of February!!! I have added a few meals packed with veggies to help us all boost some immunity to these lovely colds and flus that circle around this time of year.

Since Mr M is anti-valentines we are not doing anything special but I am making the most fattening Alfredo sauce on V-Day, it's so good.

So my friends, enjoy another week of inspiration, that is if you can roll yourselves off the couch after all the food at today's Superbowl festivities!

Take care

Monday - Chicken Fajitas  

1 tbsp (15 mL) chili powder
2 tsp (10 mL) each vegetable oil and lime juice
1 tsp (5 mL) ground cumin
1/2 tsp dried oregano
2 cloves garlic, minced
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) cayenne pepper

2 boneless skinless chicken breasts (12 oz/375 g total)
1 onion, sliced
1 each sweet green and red pepper, sliced
1 zucchini, sliced
1/2 cup (125 mL) chopped fresh coriander
12 small whole wheat tortillas, warmed
1/2 cup (125 mL) shredded cheese
1/4 cup (50 mL) each salsa and sour cream


In small bowl, mix together chili powder, oil, lime juice, cumin, oregano, garlic, salt and cayenne pepper; divide in half and set aside separately.
Between plastic wrap, pound chicken to generous 1/2-inch (1 cm) thickness; rub with one of the lime mixture halves.
Place chicken on foil-lined rimmed baking sheet; broil, turning once, until browned and no longer pink inside, about 8 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly and keep warm.
Meanwhile, in nonstick skillet, fry remaining lime mixture, onion, green and red peppers and zucchini over medium-high heat, stirring occasionally, until tender-crisp, about 4 minutes. Stir in coriander. Divide chicken and vegetables among tortillas; sprinkle with cheese, salsa and sour cream (if using) and roll up.
Marbled Canadian Cheddar both looks and tastes great in these colourful fajitas.

Tuesday - Tuna Melt Bites  

6 slices rye bread
1/2 tbsp olive oil
1/4 cup finely diced onion
1/4 cup each finely diced celery and sweet red pepper
1/4 tsp dried oregano
1 cans flaked white tuna, drained
1/4 cup light mayonnaise
1/4 tsp each salt and pepper
1/4 cup shredded old cheddar cheese


With 2-inch (5 cm) round cutter, cut 12 circles from bread. Bake on foil-lined baking sheet in 350°F (180°C) oven until golden, 10 minutes. (Make-ahead: Store in airtight containers for up to 24 hours.)
In skillet, heat oil over medium heat; cook onion, celery, red pepper and oregano, stirring occasionally, until softened, about 4 minutes.
In bowl, mash tuna; mix in mayonnaise, salt, pepper and vegetable mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Spread rounded 1 tbsp (15 mL) tuna mixture to edge of each toast; sprinkle with cheese. Broil on foil-lined baking sheet until cheese is bubbly, 1-1/2 minutes. Sprinkle with onion.

Wednesday - Beef and Cabbage Soup  


12 oz (375 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 clove garlic, minced
2 bay leaves
1/2 tsp (2 mL) each dried thyme, marjoram and salt
1/4 tsp (1 mL) pepper
Pinch ground cloves
3 cups (750 mL) chopped cabbage
2 carrots, halved lengthwise and sliced
2 stalks celery, sliced
3 cups (750 mL) sodium-reduced beef stock
1/4 cup (50 mL) tomato paste
1 cup (250 mL) cooked rice
lemon wedges

In large saucepan, brown beef over medium-high heat, breaking up with back of spoon. With slotted spoon, transfer to bowl. Drain fat from pan and wipe out pan.
Heat oil in pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add stock, 3 cups (750 mL) water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves. Serve with lemon.

Thursday - Leftover soup

Friday - Curry - Either Thai red curry found here : , or Indian Butter Chicken ( I use the PC blue label sauce) with rice

Saturday- Steaks on the BBQ, & Caesar salad

Sunday - Pasta - At this point I am thinking Fettuccine Alfredo Using the "Better Than Olive Garden Alfredo" sauce  


1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Melt butter in medium saucepan over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
While the sauce cooks, boil noodles for 3-5 minutes.
Place pasta on serving plates and spoon sauce over pasta.


Deanna said...

Thanks for following my blog. I love meal planning and your blog is great! I have it bookmarked!