Friday, April 10, 2009

Diane's Menu April 12 - April 18

Diane's Menu April 12 - April 18

Sunday - Easter Dinner at my Sister's - Roast Lamb, lots of veggies
Monday - Paganucci Stuffed Peppers, Grilled Tilapia
Tuesday - Slow Cooked Tuscan Beef Stew **
Wednesday - Slow Cooker Fajitas **
Thursday - Pineapple Shrimp Rice Bake **
Friday - Grilled Chicken, Brown and Wild Rice Pilaf, veggie of some kind
Saturday - Dinner out

** Recipes below
Pineapple Shrimp Rice Bake

Prep: 30 min. Bake: 15 min.


2 cups chicken broth
1 cup uncooked long grain rice (I am using brown rice)
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons canola oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
3/4 cup pineapple tidbits, drained (I am using fresh pineapple)

Directions: In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.

Yield: 8 servings.
Nutrition Facts One serving:(1 cup)Calories: 273, Fat:7 g, Saturated Fat:1 g, Cholesterol:143 mg, Sodium:774 mg,Carbohydrate:25 g, Fiber:1g,Protein:25 g


Slow Cooked Tuscan Beef Stew

1 can (10 3/4 oz.) tomato soup
1 can (10 1/2 oz.) beef broth
1/2 cup dry red wine OR water
2 lb. beef for stew, cut into 1" pieces
1 can (14 1/2 oz.) diced Italian-style tomatoes
3 large carrots , cut into 1" pieces
1 tsp. Italian seasoning, crushed
1/2 tsp. garlic powder
2 cans (about 16 oz. each) white kidney beans (cannellini), rinsed and drained

MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3 1/2-qt. slow cooker.COVER and cook on LOW 8 to 9 hr. or until done.


Slow Cooker Fajitas

1 to 1½ lbs. boneless beef round steak, or chicken breast cut in strips
½ lg. red bell pepper, cut in strips
½ lg. green bell pepper, cut in strips
1 lg. onion, cut into thin slices
1 pkg. dry fajita mix (1 oz.)
¼ c. water
6 lg. flour tortillas (I will be using lettuce wraps for mine)
2 sm. tomatoes, chopped
1 avocado, peeled, thinly sliced
½ c. dairy sour cream (We will have fat free sour cream, if we have it at all)

In slow-cooker, combine beef (or chicken or combination of both), peppers, onion, fajita mix and water. Cover and cook on LOW 5 to 6 hours or until meat is tender. Warm tortilla in microwave according to pkg. directions. With spoon, lift meat mixture out of pot. Place about 3/4 cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.

Makes 6 servings.

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