Wednesday, April 27, 2011

Avocado Salad

Ingredients

  • 2 avocados - peeled, pitted and diced
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 large ripe tomato, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime, juiced
  • salt and pepper to taste

Directions

  1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper. 
Avocado Salad Recipe

California Grilled Veggie Sandwich



These are delicious!

Ingredients

  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese

Directions

  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat. You can do this on a George Forman grill it is much easier. 
  3. Place veggies in a bowl, drizzle with olive oil and stir.  Place on grill. Grill until veggies are tender. Remove and place in a bowl. 
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Then place veggies on one of the slices and the cover with the other slice. Place on grill. Grill until bread is toasted and cheese is melted. Yum!
     

Pecan Crusted Tilapia

Ingredients
1/2 cup pecan pieces
1/2 cup bread crumbs
1/4 cup flour
1/2 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets
1 teaspoon seasoned salt
1/4 cup canola oil

Steps

1. Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl.
2. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with seasoned salt.
3. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Wash hands.
4. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2–3 minutes on each side or until golden. Serve.

CALORIES (per 1/4 recipe) 510kcal; FAT 30g; CHOL 140mg; SODIUM 600mg; CARB 19g; FIBER 2g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 10%; IRON 15%

Seasoned Cheese Grits

Ingredients
1 cup quick-cooking grits
2 1/2 cups water
2 tablespoons butter
1/4 cup shredded Italian-blend cheese
1 teaspoon cooked bacon pieces
1 teaspoon Montreal steak seasoning


Steps
1. Combine grits and water in microwave-safe bowl. Cover and microwave on HIGH 6 minutes or until grits begin to thicken.
2. Stir in remaining ingredients; cover and let stand 1 minute. Serve.
CALORIES (per 1/4 recipe) 220kcal; FAT 8g; CHOL 20mg; SODIUM 270mg; CARB 31g; FIBER 1g; PROTEIN 5g; VIT A 6%; VIT C 0%; CALC 6%; IRON 8% 

Pecan Crusted Tilapia With Seasoned Cheese Grits

Pasta Primavera

Ingredients

  • 1 (8 ounce) package dry pasta
  • 1/4 cup margarine
  • 1 envelope dry vegetable soup mix
  • 1 1/2 teaspoons all-purpose flour
  • 1 1/2 cups milk
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.
Pasta Primavera Recipe

Menu Plan 4/28/11 - 5/12/11

Breakfast:

Oatmeal
French Toast Sticks
Cereal
Egg mcmuffins
Chocolate Muffins
Blueberry Muffins

Lunch:

PB and J/Deli Sandwiches/veggies/fruit
Nuggets/veggies/fruit
Mac and Cheese/veggies/fruit
Leftovers

Dinner:

4/28 - Aimee's Sweet and Sour Chicken/rice
4/29 - Pasta Primavera/steamed broccoli/bread
4/30 - Dinner out
5/1 - Slow Cooker BBQ Sandwiches/green beans/coleslaw
5/2 - Gordita's/mexican rice
5/3 - Louisa's Butternut Squash Lasagna/bread/peas and carrots
5/4 - Pecan Tilapia/cheese grits/salad
5/5 - Parmasen Crusted Chicken (Brenna)/veggies/rice
5/6 - Pizza
5/7 - Aimee's Ranchilada's/Avocado Salad
5/8 - Burgers/baked beans/fruit
5/9 - Leftovers
5/10 - Spaghetti/bread/corn
5/11 - Hudson's Tilapia/cheese broccoli/rice
5/12 - California Grilled Veggie Sandwich/strawberry feta salad

Parmesan-Crusted Chicken (Brenna)

Ingredients

  • Cooking spray
  • 1/3 cup all-purpose flour
  • Salt and ground black pepper
  • 1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
  • 1/3 cup milk
  • 1/3 cup grated Parmesan
  • 1/2 cup quick-cooking oats
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano

Creamy Honey-Mustard Dip:

  • 1/2 cup sour cream, regular or low-fat
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
Serve chicken with dip on the side.
Picture of Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip Recipe