April 25, 2010

What's Cookin' This Week? April 26

This week I dug through some old favorite cookbooks to find this week’s menu. I’m looking forward to making a few new recipes and a few old favorites.

The Mexican lasagna on the menu this week is a family favorite that I haven’t made for years because my husband is anti-cottage cheese. I’m bringing it back this week, but with ricotta cheese. Hopefully the swap works.

I actually found the chicken nachos recipe while waiting at the pediatrician’s office and my family loves them! They are perfect for a Friday night meal.

Try one of these for your family this week and tell me what they think. I posted the recipes below for you to try.

This week we have dinner plans with friends so I get Monday night off from cooking. Although I will be preparing the chicken for Tuesday’s dinner on Monday night.

Chicken Kabobs (Biggest Loser Family Cookbook)

Sweet Potato Buffalo Chips

Lime & Honey Glazed Salmon with Warm Black Bean and Corn Salad (Rachael Ray 365 No Repeats)
Pitas and hummus
Fruit or veggies from the Happy Box

Mexican Lasagna
Fruits or veggies from Happy Box

Healthy Loaded Chicken Nachos


Party Chicken Kabobs (from The Biggest Loser Family Cookbook)
¼ cup freshly squeezed lemon juice
3 ½ Tbsp. freshly minced garlic
2 Tbsp. EVOO (extra-virgin olive oil)
2 Tbsp. fresh rosemary (finely chopped)
1 ½ tsp. fresh sage (finely chopped)
1 ½ Tbsp. honey
1 ½ tsp. ground black pepper
¾ tsp. salt
1 lb. boneless skinless chicken breasts in 1 1/2” cubes

Whisk together lemon juice, garlic, olive oil, rosemary, sage, honey, pepper and salt. Place chicken in a resealable plastic container with prepared marinade and toss. Cover and marinate in refrigerator for at least 6 hours or overnight turning chicken over at least once.

Preheat grill to high. Soak 4 wooden skewers in water for at least 30 minutes (or use metal skewers).

Thread the chicken cubes onto skewers. Place kabobs on the grill and reduce heat to low. Grill for two minutes and rotate a quarter turn. Continue to grill, turning, 1 to 2 minutes per side, or until chicken is no longer pink inside and juices run clear.

Sweet Potato Buffalo Chips
To make these, I cut the potato into pretty thin slices, put them on EVOO and cook them at about 375 or 400 for 20 minutes or so. This works great with regular potatoes too.

Lime and Honey Glazed Salmon with Black Bean and Corn Salad (Rachael Ray No Repeats)
4 Tbsp. EVOO
1 red onion, chopped (we will omit since we don’t like onions)
2 large garlic cloves, chopped
½ to 1 tsp. crushed red pepper flakes
1 tsp. ground cumin
Salt and pepper
Juice of 2 limes
3 Tbsp. honey
1 tsp. chili powder
4 6-oz. salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-oz box frozen corn kernels, defrosted (use fresh if in season)
½ c. chicken stock or broth
1 15-oz can black beans
2 Tbsp fresh cilantro chopped
6 c. baby spinach

Preheat medium skillet over medium heat with 2 Tbsp. EVOO. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.

While onions are cooking, preheat medium skillet over medium-high heat with remaining 2 Tbsp. EVOO. In a shallow dish, combine juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add seasoned salmon to hot skillet and cook until just cooked through, about 3-4 minutes on each side.

To cooked onions, add bell peppers and corn to cook about 1 minute. Add chicken stock and cook another 2 minutes. Add black beans and cook until heated through. Remove skillet from heat and add juice from 2nd lime, cilantro and spinach. Toss to wilt spinach. Serve salmon on top of salad.

Mexican Lasagna (from Tasty Temptations)

16 oz. ground turkey (NOTE: you can use ground beef, but brown and drain before adding more)
½ c. chopped onion
½ c. chopped green pepper
2 c. canned tomatoes, chopped
1 ½ oz pkg. taco seasoning mix
2 c. cottage cheese (trying ricotta instead)
6 oz. shredded cheddar cheese (or Mexican mix)
2 eggs
8 flour tortillas
1 c. chopped tomato
2 c. shredded lettuce
Black olives

Brown turkey with onions and peppers in large skillet. Add canned tomato and taco seasoning. Simmer, uncovered, for 5 minutes. In bowl, combine cottage (ricotta) cheese, 4 oz. cheddar cheese and eggs. Place 4 tortillas on bottom of sprayed 9x13 baking dish. (Edges may stick out top). Spoon meat evenly over tortillas. Top with 4 more tortillas, then cheese mixture. Bake, uncovered at 350 degrees for 40 minutes. Sprinkle remaining cheese over top of lasagna and continue baking uncovered for 5 minutes. Garnish with tomato, lettuce and black olives if desired.


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