Diane's Menu April 25 - May 1

Diane's Menu April 25 - May 1

Friday: Sausage Grits Casserole
Saturday: Steak on the grill, Summer Couscous Salad
Sunday: Roasted Turkey Breast, Mashed Potatoes, Sauteed Spinach with pine nuts and garlic
Monday: Weekly $6 pizza from the local place
Tuesday: Dutch Oven Turkey & Rice Casserole (leftover turkey from Sunday)
Wednesday: Grilled Hamburgers, Seven Grain Rice and Vegetable Salad
Thursday: Red Pepper Chicken


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Summer Couscous Salad


2 cups instant couscous

1 cup boiling water

4 tablespoons olive oil

4 cups diced young zucchini

10 red or yellow cherry tomatoes halved

4 tablespoons minced fresh mint leaves

4 tablespoons minced Italian flat leaf parsley

1/3 cup fresh lemon juice

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Put couscous in a heat proof bowl and pour boiling water over it.

Stir it gently with a fork then cover and let stand 15 minutes.

Add 2 tablespoons of the oil.

Stir to separate grains then re-cover and refrigerate.

Stir from time to time until couscous is cool about 40 minutes.

In separate bowl combine zucchini, tomatoes, mint, parsley, lemon juice and remaining olive oil.

Fold this mixture into the cooled couscous and chill at least 30 minutes before serving.

Season with salt and peppered then serve.



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Sausage Grits Casserole

1 pound hot pork sausage
12 ounces grated Cheddar cheese,
3 eggs, beaten
1 1/2 cups milk
1 small jar chopped pimento
3 tablespoon butter or margarine
3 cups cooked grits
1 small onion, chopped

Heat oven to 350 degrees F.

Cook the sausage and onion in a skillet until sausage is done. Drain
well.

Spread sausage evenly in a lightly greased casserole dish.

Cook grits according to package directions. Add cheese and butter or
margarine. Stir until cheese and butter are melted.

With a fork, beat eggs and milk together and stir into grits. Add
pimento and stir just enough to blend. Pour over sausage. Bake for
one hour.

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Dutch Oven Turkey & Rice Casserole

1/2 lb. bacon; 1/2" pieces
(2) 10 oz. cans cream of chicken soup
2 cups long grain white or wild rice
2 cups water
4 cups diced cooked turkey
2 tsp. dried parsley flakes
1 large yellow onion; diced
3/4 tsp. poultry seasoning
1 1/2 cup sliced mushrooms
1/2 tsp. paprika
1 cup chopped green bell pepper
salt and pepper to taste
4 cloves garlic; minced
2 cups grated cheddar cheese

Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat
until crisp. Add white or wild rice and continue cooking until rice
is slightly toasted. Add turkey, onion, mushrooms, bell pepper,
garlic, cream of chicken soup, water, and seasonings. Stir to mix
completely. Bring contents to a boil then cover and bake for 60-90
minutes using 10-12 briquettes bottom and 14-16 briquettes top heat.
When rice is tender sprinkle cheese over the top then replace lid and
let stand for 5 minutes until cheese is melted.

Serves: 10-12


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Red Pepper Chicken
Quick Cooking
Chicken breasts are treated to a bevy of black beans, red peppers and tomatoes in this Southwestern supper from Piper Spiwak. "We love this colorful dish over rice cooked in chicken broth," pens the Vienna, Virginia cook.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 6 hours
Ingredients:
4 boneless skinless chicken breast halves
1 can (15 ounces) black beans, rinsed and drained
1 jar (15 ounces) roasted red peppers, undrained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 teaspoon salt
Pepper to taste
Hot cooked rice
Directions:
Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt and pepper. Pour over the chicken. Cover and cook on low for 6 hours or until chicken is no longer pink. Serve over rice. Yield: 4 servings.

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Seven Grain Rice and Vegetable Salad


1 cup cooked 7 grain cereal cooked and cooled

2 cups brown wild rice and herbs cooked and cooled

16 ounce can peas and carrots drained

1/2 cup celery chopped

1/2 cup white onion chopped

1/2 cup diced cucumbers

1/8 cup chopped pimientos

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Vegetable seasoning to taste

Toss ingredients together with mayonnaise the chill and serve.