STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Saturday, August 28, 2010

Sunday - 5 Day Meal Planner 8/29

Monday: Crispy Breaded Shrimp with Cannellini Beans
Tuesday: Pasta with Zucchini and Goat Cheese
Wednesday: Pot Sticker Salad with Snap Peas
Thursday: Teriyaki-Glazed Burgers
Friday: Chicken and Dill Souvlaki


I will assume you have olive oil, kosher salt, pepper, ½ cup bread crumbs, ½ cup low sodium soy sauce and ¼ cup teriyaki sauce.

From the store:
1 and ½ pounds of ground beef (for burgers)
1 pound peeled and deveined medium shrimp
1 2 1/2- to 3-pound rotisserie chicken
2 TBSP chopped fresh rosemary
1 pound zucchini
2 cloves garlic
2 or 3 large lemons
¾ pound sugar snap peas
2 scallions
2 medium carrots
¼ pound bean sprouts
5 Kirby cucumbers
½ small sweet onion (Vidalia)
Fresh Dill
1 pint cherry tomatoes
5 ounces fresh goat cheese, crumbled
4 flat breads
4 English Muffins
½ cup plain Greek yogurt
1 can cannellini beans
¼ cup roasted peanuts
Sesame Oil
1 1 pound bag of frozen pot stickers

Monday - Crispy Breaded Shrimp with Cannellini Beans 8/30

found at http://www.realsimple.com/food-recipes/browse-all-recipes/crispy-breaded-shrimp-garlicky-beans-10000001707662/index.html

Serves 4

Ingredients:
· 1/2 cup bread crumbs
· 2 tablespoons chopped fresh rosemary
· 5 tablespoons olive oil
· Kosher salt and black pepper
· 1 pound peeled and deveined medium shrimp
· 1 clove garlic, chopped
· 1 19-ounce can cannellini beans, rinsed
· 2 bunches arugula, thick stems removed (about 8 cups)

Directions:
1. Heat oven to 400° F. In a large bowl, mix the breadcrumbs, rosemary, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
2. Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes. Remove from heat and toss with the arugula.
4. Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs over the top.

Nutritional Information
· Per Serving
· Calories 470 Calories From Fat 42%
· Fat 22g
· Sat Fat 3g
· Cholesterol 172mg
· Sodium 691mg
· Protein 35g
· Carbohydrate 33g
· Fiber 8g
· Sugar 4g

Tuesday - Pasta with Zucchini and Goat Cheese

found at http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/quick-meal-ideas-00000000031262/page2.html

Serves 4

Ingredients:
· 12 ounces (3/4 of the box) linguine
· 1 tablespoon olive oil
· 1 pound zucchini, sliced into thin half-moons
· kosher salt and pepper
· 1 clove garlic, chopped
· 5 ounces fresh goat cheese, crumbled
· 2 teaspoons grated lemon zest

Directions:
1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Heat the oil in a medium skillet over medium-high heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes. Stir in the garlic and cook 1 minute more.
3. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy. Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.

Nutritional Information
· Per Serving
· Calories 455Calories From Fat 24%
· Protein 20g
· Carbohydrate 68g
· Sugar 6g
· Fiber 4g
· Fat 12g
· Sat Fat 6g
· Sodium 746mg
· Cholesterol 16mg

Wednesday - Pot Sticker Salad with Snap Peas 9/1

found at http://www.realsimple.com/food-recipes/browse-all-recipes/pot-sticker-salad-00000000000671/index.html

Serves 4

Ingredients
· 1 1-pound bag frozen pot stickers
· 3/4 pound sugar snap peas, trimmed (about 4 cups)
· 2 medium carrots, sliced
· 1/2 cup low-sodium soy sauce
· 1 tablespoon sesame oil
· 1/4 pound bean sprouts (about 1 1/2 cups)
· 1/4 cup roasted peanuts, chopped
· 2 scallions, sliced

Directions:
1. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. (I use my rice steamer)
2. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
3. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

Nutritional Information
· Per Serving
· Calories 507Calories From Fat 46%
· Protein 21g
· Carbohydrate 45g
· Sugar 7g
· Fiber 5g
· Fat 26g
· Sat Fat 8g
· Sodium 1155mg
· Cholesterol 20mg

Thursday - Teriyaki-Glazed Burgers 9/2

found at http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/twenty-minute-meals-00000000028853/page11.html

Ingredients:
· 1 1/2 pounds ground beef
· kosher salt and pepper
· 1/4 cup teriyaki sauce
· 4 English muffins, split
· 1 pint cherry or grape tomatoes
· 3 kirby cucumbers, cut into spears

Directions:
1. Heat grill or grill pan to medium-high. Form the beef into four ½-inch-thick patties and season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Grill the burgers to the desired doneness, 4 to 5 minutes per side for medium, basting with the teriyaki sauce during the last 2 minutes of cooking. Grill the English muffins until toasted, 1 to 2 minutes per side.
3. Sandwich the burgers in the muffins. Serve with the tomatoes and cucumbers.

Nutritional Information
· Per Serving
· Calories 494Calories From Fat 181
· Protein 38g
· Carbohydrate 41g
· Sugar 10g
· Fiber 3g
· Fat 20g
· Sat Fat 7g
· Calcium 77mg
· Iron 6mg
· Sodium 1531mg
· Cholesterol 104mg

Friday - Chicken and Dill Souvlaki 9/3

found at http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/twenty-minute-meals-00000000028853/page7.html

Ingredients:
· 3 tablespoons extra-virgin olive oil
· 3 tablespoons fresh lemon juice
· kosher salt and pepper
· 1 2 1/2- to 3-pound rotisserie chicken, meat sliced
· 2 Kirby cucumbers, sliced into thin half-moons
· 1/2 small sweet onion (such as Vidalia), thinly sliced
· 2 tablespoons chopped fresh dill
· 4 flat breads
· 1/2 cup plain yogurt, preferably Greek-style

Directions:
1. In a large bowl, combine the oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, cucumbers, onion, and dill.
2. Divide the chicken mixture evenly among the flat breads and serve with the yogurt.