Sunday, May 30, 2010

A menu and a teaser

Another week has passed by, my gypsy friends have traveled on, the weather is once again crap-tastic, filled with rain and clouds, and I am seriously lacking motivation to do anything. But I did it for you, cause I promised I would, and well, cause I'm awesome ;)

On my facebook "like" page I have promised a giveaway when I reach 200 likes, I am teaming with a local business to "roast" up something yummy, so invite your friends! And I'll keep you posted! (Maybe even a special prize for whomever invites #200?!?!?)

Also I will be away with my minis for a week in June, is anyone interested in guest blogging their families meals that week? Or sharing a meal or two? You can contact me via email, facebook or post a comment here!

So without further ado, another week of yummy meals from your favorite Meal Planning Mama!

Monday- Garlic chicken & roasted veggies
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C). Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Tuesday -Spicy Sauteed Chickpeas with yogurt (originally posted in Readers Digest) ***Super Yummy and next to no fat!!***
2 tbsp vegetable oil
3 onions, thinly sliced
2 cloves garlic, finely chopped
1 tbsp chopped fresh gingerroot
1 tbsp curry paste or curry powder
4 cups cooked chickpeas (2 19 oz tins)
1/2 cup vegetable stock or water
4 oz fresh baby spinach
salt and pepper to taste
1/2 cup (125 mL) plain yogurt

Heat oil in a large skillet. Add onions; cook until very brown. Reserve half the onions. Add garlic and ginger­root to the onions in the pan and cook gently 1 to 2 minutes. Add curry paste and cook 1 minute longer.
Add chickpeas and stock or water, and bring to a boil. Cook gently 10 minutes. Remove from heat and stir in spinach until just wilted. Add salt and pepper to taste. Serve with yogurt spooned over the top of chickpeas and sprinkled with reserved onions.

Wednesday -Kalbi (Korean BBQ Short Ribs)with salad and roasted potatoes (Sent to me by KC! Thanks KC!!)
2 pounds short ribs (trimmed)
1/4 cup soy sauce (I use low sodium)
2 tbsp brown sugar
1 tbsp sesame oil
4 cloves chopped garlic
1 inch ginger grated
4 green onions sliced
1/2 onion grated
1 Asian pear grated
1 tbsp sesame seeds toasted and crushed

Mix the marinade and marinate the ribs over night in the fridge.
Remove ribs from the marinade discarding the marinade.
Grill the ribs until they are slightly charred and caramelized on both sides

Thursday - Beef, Cheese and Noodle Bake and salad
1 (8-ounce)package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Friday - Beer Bum Chicken, rolls, veggies and dip

Saturday - BBQ chicken pizza

Sunday -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 center 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.