vespachica (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
vespachica) wrote2008-08-10 10:28 am
vespachica) wrote2008-08-10 10:28 am
Meal Plan
Sorry for the spam today.
Sunday
Creamy Zucchini with Linguine
Bread
Monday
Fish Tacos (w/Ahi)
Spanish Rice
Tuesday
Chicken
Vegetables
Stove Top Stuffing
Wednesday
Breakfast Sausage
Eggs
Toast
Thursday
Au Gratin Potatoes w/Smoked Sausages
Vegetables
Friday
Lemon Oregano Chicken
Rice
Vegetables
Saturday
Pasta w/vodka sauce
Bread
Broccoli
Creamy Zucchini with Linguine
INGREDIENTS
* 1/2 cup olive oil
* 2 large zucchini, diced
* 2 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/8 teaspoon crushed red pepper flakes
* 1 (12 ounce) package linguine pasta
* 1 cup whole milk
* 2 tablespoons chopped fresh parsley
* 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.
Lemon and Oregano Chicken
from Cooking Light July 2004
2 chicken breasts
5 teaspoons grated lemon zest
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon water
2 garlic cloves, minced
1. Combine the lemon zest, olive oil, oregano, salt, pepper, water, and garlic in a Ziploc bag. Mush it around to make sure it’s all evenly combined.
2. Add your chicken breasts and mush the bag around again to coat the chicken well. Place in the fridge for a few hours (you can skip this step and grill the breasts immediately, if you like).
3. Take the chicken out of the fridge and discard the remaining rub. Heat your grill to medium and grill the breasts about 5 minutes on each side or until at least 165 degrees F.
Grocery List:
Mountain Dew
Chicken Breasts and Thighs
Lemons?
Garlic Bread
Peach Salsa
Cole Slaw?
Tortillas
Bread
Peanut Butter
Lean Cuisines
Yogurt
Buttermilk
Sunday
Creamy Zucchini with Linguine
Bread
Monday
Fish Tacos (w/Ahi)
Spanish Rice
Tuesday
Chicken
Vegetables
Stove Top Stuffing
Wednesday
Breakfast Sausage
Eggs
Toast
Thursday
Au Gratin Potatoes w/Smoked Sausages
Vegetables
Friday
Lemon Oregano Chicken
Rice
Vegetables
Saturday
Pasta w/vodka sauce
Bread
Broccoli
Creamy Zucchini with Linguine
INGREDIENTS
* 1/2 cup olive oil
* 2 large zucchini, diced
* 2 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/8 teaspoon crushed red pepper flakes
* 1 (12 ounce) package linguine pasta
* 1 cup whole milk
* 2 tablespoons chopped fresh parsley
* 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.
Lemon and Oregano Chicken
from Cooking Light July 2004
2 chicken breasts
5 teaspoons grated lemon zest
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon water
2 garlic cloves, minced
1. Combine the lemon zest, olive oil, oregano, salt, pepper, water, and garlic in a Ziploc bag. Mush it around to make sure it’s all evenly combined.
2. Add your chicken breasts and mush the bag around again to coat the chicken well. Place in the fridge for a few hours (you can skip this step and grill the breasts immediately, if you like).
3. Take the chicken out of the fridge and discard the remaining rub. Heat your grill to medium and grill the breasts about 5 minutes on each side or until at least 165 degrees F.
Grocery List:
Mountain Dew
Chicken Breasts and Thighs
Lemons?
Garlic Bread
Peach Salsa
Cole Slaw?
Tortillas
Bread
Peanut Butter
Lean Cuisines
Yogurt
Buttermilk