Stuffed Zucchini with Cheesy Breadcrumbs

Ingredients

• 3 (1.3-ounce) slices day-old whole-wheat bread
• 3 medium zucchini
• 3/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1/3 cup canned artichoke hearts, drained and chopped
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 3 tablespoons dry white wine
• 5 tablespoons grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh basil
• 2 teaspoons finely grated lemon rind

Preparation

• 1. Preheat oven to 350°.
• 2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
• 3. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
• 4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Honey Rosemary Chicken (Rachel Ray)

Thanks Aimee for sharing!

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), divided
• Salt and black pepper
• 4 pieces boneless, skinless chicken breast (6 ounces each)
• 1 large shallot, finely chopped
• 2 cloves garlic, finely chopped
• 3 sprigs rosemary, finely chopped
• 1/2 cup honey
• 1 rounded tablespoon Dijon mustard
• Juice of 1 lemon
• A handful of pine nuts or sliced almonds, toasted (optional)

Preparation

Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Season the chicken with salt and pepper. When the EVOO smokes, add the chicken to the pan and cook for 6 minutes on each side. Remove the chicken from the pan and cover with foil.

Reduce the heat under the pan to medium and add the remaning tablespoon EVOO, a turn of the pan. Add the shallots, garlic and rosemary to the pan and cook for 2-3 minutes. Add the honey, then stir in the Dijon mustard and lemon juice. Add the chicken back to the pan and coat on all sides with the bubbling glaze. Turn off the heat.

Garnish with toasted nuts, if using. Serve with bitter greens salad or wilted spinach and Rice Pilaf.

Spaghetti with Summer Squash and Tomatoes (Tyler Florence)

Ingredients

• Kosher salt
• 1 zucchini, sliced into thin rounds
• 1 summer squash, sliced into thin rounds
• 1 pint cherry tomatoes
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound spaghetti

Directions

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Mango-Chipotle Pot Roast (Sandra Lee)

Ingredients

1 3- to 4-pound boneless beef chuck roast
1 tablespoon Montreal steak seasoning, McCormick®
1 package (16-ounce) frozen mango chunks, Dole®
2 medium red bell peppers, sliced into 1/2-inch strips1 medium onion, sliced
1 jar (16-ounce) chipotle salsa, Pace®
1 can (11.5-ounce) mango nectar, Kern's®
Hot cooked orzo or egg noodles (optional)
 

Directions

1. Sprinkle roast with steak seasoning.
2. In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
3. In a small bowl, combine salsa and mango nectar. Pour over roast.
4. Cover and cook on LOW heat setting for 8 to 10 hours.
5. Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
6. Transfer remaining mixture in slow cooker to a blender. Cover; place a kitchen towel over lid. Blend until smooth.* Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa

Ingredients

• 1 medium ripe avocado, peeled and cut into 1/2" dice
• 1 medium ripe mango, peeled and cut into 1/2" dice
• 1 cup cherry tomatoes, quartered
• 4 large fresh basil leaves, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
• 3 tablespoons fresh lime juice, divided
• Kosher salt and freshly ground black pepper
• 4 6-ounce halibut or mahi-mahi fillets
• 4 lime wedges

Preparation

• Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
• Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
• Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

Greek Stuffed Chicken Breasts with Lemon Orzo (Fitness Magazine)

Ingredients

•     Nonstick cooking spray
•     5  ounces  baby spinach
•     2  garlic cloves, minced
•     Pinch ground nutmeg
•    4 boneless chicken breast halves, about 1 1/4 pounds
•    3/4 cup crumbled feta
•    1/4  teaspoon  dried dill (or 1 teaspoon fresh)
•    2  tablespoons  olive oil
•   1 cup  orzo
•   1 teaspoon  lemon zest
•   1/4 cup grated Parmesan
•   1/4 cup fresh parsley, chopped

Directions

1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
2. Warm a large nonstick skillet over medium heat. Add the spinach and cook, tossing, 3 minutes or until bright green and wilted. Add the garlic and nutmeg and cook, tossing, 2 minutes. Transfer to a bowl; remove skillet from heat and wipe with a paper towel.
3. Butterfly each chicken breast and open as you would a book; pound to an even 1/4-inch thickness.
4. Squeeze some of the liquid from spinach and toss with the feta and dill. Place a quarter of the mixture along the center of each breast; roll and secure with toothpicks.
5. In the skillet, heat 1 tablespoon of the oil over medium-high heat. Add stuffed chicken and cook 4 to 5 minutes or until the bottoms are golden. Turn and cook another 5 minutes.
Transfer chicken to the prepared baking sheet; bake in the center of oven 15 minutes or until cooked through.
6. Bring a pot of lightly salted water to a boil; add the orzo and cook according to package directions. Drain and toss with remaining oil and the lemon zest and lemon juice, Parmesan and parsley. Serve with chicken. 

Menu Plan: 6/7/11 - 6/21/11

Breakfast:

French Toast Roll Ups

Cereal 

Bagels

Oatmeal

Muffins

Lunch:

Tuna sandwiches/fruit/cucumbers

Deli sandwiches/yogurt/pretzels
Chicken Salad Wraps/fruit salad

Salad/fruit

Mac and Cheese/fruit/carrots

Leftovers

Dinner:

6/7 - Greek Stuffed Chicken Breasts with Lemon Orzo/broccoli

6/8 - Grilled Halibut with Mango-Avocado Salsa/green beans/rice

6/9 - Tortellini Spinach Bake in Creamy Lemon Sauce/salad/bread

6/10 - Pizza

6/11 - T-ball team dinner

6/12 - Family lunch/date night

6/13 - Mango-Chipotle Pot Roast/salad/orzo

6/14 - Honey Teriyaki Chicken Stir-fry/rice

6/15 - Spaghetti with Summer Squash/salad/bread

6/16 - Slow Cooker BBQ Sandwiches/baked beans/corn on cob

6/17 - Philly Cheesesteaks Cowboy Style/pasta salad

6/18 - Herb-Lemon Tilapia/cous cous/green beans

6/19 - Father's Day

6/20 - Green Chile Risotto with Chicken/vegetable

6/21 - Honey Rosemary Chicken/Stuffed Zucchini with Cheesy Breadcrumbs

Hurry Up Chicken Pot Pie (Paula Deen)

Thanks Brenna for sharing this recipe. I can't wait to try it. 

Ingredients

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.