Tuesday, July 1, 2008

Diane's Menu June 28 - July 4

Diane's Menu June 28 - July 4

June 28 - Grilled Rib Eye Steaks, Corn on the Cob, Green Salad (Extra corn made for salad the next day)
June 29 - Grilled Shrimp Over Black Bean-and-Corn Salad
June 30 - Weekly Pizza Night
July 1 - Roasted Chicken Thighs, Steamed Broccoli, Curried Quinoa (Extra chicken made for Salad next day.)
July 2 - Easy Thai Beef or Chicken Salad
July 3 - Baked Virginia Style Ham, Cuban Style Lentil Salad (Some of the leftover ham saved for Saturdays salad, the rest frozen for future use.)
July 4 - Neighbor's BBQ - Aduki Bean and Rice Salad
July 5 - Lentil Salad with Smoked Turkey (I am using the ham from Thursday)


Grilled Shrimp Over Black Bean-and-Corn Salad

Marinated shrimp:

1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 Tablespoons low-sodium soy sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons honey
1 garlic clove, minced
2 pounds large shrimp, peeled


2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 can (15-oz.) black beans, rinsed and drained
1 can (15.25-oz.) whole-kernel corn, drained
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
2 Tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

To prepare marinated shrimp, combine
first 6 ingredients in a large zip-top bag.
Add shrimp to bag; seal. Marinate in the
refrigerator 1 hour, turning occasionally.

Brush or wipe your Indoor Grill (like a George
Foreman) with cooking oil and preheat. Please,
do not use an aerosol (can) spray. Your grill will
last a lot longer, and will thank-you for it. Also,
by not using an aerosol spray you will be doing
your part to go green, and help the environment.

Remove shrimp from bag; discard marinade.

Place shrimp in the grill. Grill 1-2 minutes or
until shrimp are done (check after one minute).

To prepare salad, combine tomato and next 5
ingredients (tomato through jalapeno) in a large
bowl. Combine 1/4 cup lime juice, oil, cumin, salt
and black pepper in a small bowl; stir with a whisk.
Pour dressing over bean mixture; toss well. Spoon
salad onto each of 6 plates; top with shrimp.

Yield: 6 servings (serving size: 3/4 cup salad and
4 ounces shrimp).
7 WW Points per serving.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
wipe clean

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Easy Thai Beef or Chicken Salad

"Chicken or beef - whatever your preference - inspired by a soy and sesame dressing, piled on top of a delicious fresh vegetable salad. Topped off with a side of steamed rice, this dish is perfect for a fresh and delicious main course any night of the week!"


1 cup white rice
2 1/2 cups water
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts
salt to taste
garlic powder to taste
1 head lettuce - rinsed, dried and torn
3 large cucumbers, seeded and chopped
1 large onion, finely diced
2 tomatoes, diced
1 bell pepper, diced
1 cup chopped fresh cilantro
1 cup freshly squeezed lime juice
1/2 cup fish sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes


1. Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.

2. Preheat oven to 250 degrees F (120 degrees C).

3. Season chicken with salt and garlic powder. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in center and juices run clear. Transfer to preheated oven to keep warm.

4. Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.

5. Remove chicken from oven, slice into thin strips, and drizzle with dressing. Divide salad and rice among serving plates, and top each with chicken slices. Dressing may also be served at the table and each salad dressed individually.


Aduki and Rice Salad (I am making at least 6x this recipe to take with us to a BBQ)

1/2 Cup aduki beans, soaked
1 cup long grain rice (Mine will be be cooked in the rice cooker)
2 tablespoons oil
2 tablespoons lemon-juice or wine vinegar (I use lime juice)
Salt and Pepper
1/2 cup frozen peas
1/2 cup corn kernels
2 sticks celery, chopped
1 small onion, very finely chopped
1 small cucumber, diced
2 tablespoons raisins (not in mine)
2 tablespoons walnuts or pecans, chopped
Garnish: Chopped parsley (I use cilantro)

Cover the aduki beans with water and cook for 30 - 45 minutes, taking care that they remain intact.

Boil the rice for 10 minutes in enough water to just cover it. cover with a clean teatowel and saucepan lid and leave on a low heat until the rice is fluffy and dry (5 to 10 minutes, depending on the rice)

Mix the oil and lemon or vinegar together and stir into the warm rice. This is important so that the rice absorbs the flavors.

Cook the frozen peas (I just add them to the rice cooker when it turns to keep warm and let them steam.) and add to the rice together with the corn kernels, the drained aduki beans, the chopped vegetables, raisins and nuts. Stir well and sprinkle with parsley or cilantro. Serve chilled in a wide earthenware bowl or shallow terrine.


Cuban Style Lentil Salad

6 cups water
1 1/2 tablespoons coarse Sea salt
1 1/2 cup lentils, rinsed thoroughly
5 tablespoons extra virgin olive oil
4 large cloves garlic, slivered
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon Sea salt
1/4 cup white wine vinegar
4 green onions, using the white and light green parts, sliced thinly on the diagonal
1/4 cup finely diced jicama
sprigs of fresh parsley and lemon wedges, for a garnish

Use a large pot to bring the water to a boil. Add the sea salt. Add the lentils, reducing the heat to medium-low. Cook covered for about 30 minutes, or until the lentils are tender but not mushy. Do not overcook.
While the lentils are cooking, use a medium skillet to heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for about five minutes, or until softened but not browned.
Remove the skillet from the heat and add the cumin, coriander, cayenne, and the salt.
Add the white wine vinegar, combine thoroughly, and transfer to a large serving bowl.
Drain the cooked lentils and add them to the vinegar and seasoning mixture, taking care to combine thoroughly.
Drizzle with the remaining four tablespoons of olive oil and toss again to mix. Cool to room temperature, then stir in the scallions and the jicama.
This dish may be served immediately, or it may be chilled for one or two hours in order for the flavors to combine. Garnish with parsley and lemon wedges.


Lentil Salad with Smoked Turkey

1 cup lentils, rinsed
2 cups chicken broth or water
1/4 cup minced fresh tarragon (1 tsp. dry)
11 ounces (2 cups) smoked turkey breast, cubed
1/4 cup red onion, minced
1/2 cup celery, minced
2 tbsp. fresh parsley; minced
1/4 cup regular or light mayonnaise
1/4 cup plain lowfat yogurt
2 tsp. Dijon or hearty style mustard
1 tbsp. freshly squeezed lemon juice
1 garlic clove, peeled and minced
salt, pepper to season

Place the lentils and chicken stock in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat-simmer until the lentils are softened but still firm to the bite, 15 to 20 minutes. Drain the lentils, move to a large bowl, and cool to room temperature. Add the minced tarragon, turkey breast, red onion, celery and parsley to the cooked lentils. Mix gently. In a small bowl whisk the remaining ingredients and add to lentil mixture. Mix again lightly. Makes 6 servings.

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