Sunday, August 23, 2009

Diane's Menu August 23 - 31 - 2009

Diane's Menu August 23 - 31 - 2009
Sunday - Aug 23 - Roast Chicken, Curried Grains with Broccoli in Rice Cooker
Monday - Aug 24 - Weekly take out pizza
Tuesday - Aug 25 - Asian Inspired Salad with left over chicken from Sunday
Wednesday - Aug 26 - Grilled Turkey Breast, Salad, Baked Sweet Potatoes
Thursday - Aug 27 - Chicken/Eggplant Parmegiana, Brown Rice
Friday - Aug 28 - Chalupa **
Saturday - Aug 29 - Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta **
Sunday - Aug 30 - Strip Steak, Grilled Veggies
Monday - Aug 31 - Dinner sized Shrimp Cocktails with Cocktail Sauce, Cole Slaw


**Recipes below


1 lb Dry pink beans
3 lb Pork roast
1/2 c Chopped onion
2 Cloves garlic, minced
1 Tbsp Salt
2 Tbsp Chili powder
1 Tbsp Cumin
1 tsp Oregano
1 can (4-oz.) chopped green chilies
Corn chips

Sort and rinse beans. Put all ingredients except corn chips in Dutch oven,an electric crockery cooker or heavy kettle. Add 7 cups water. Cover andsimmer about 5 hours, or until roast falls apart and beans are done.Uncover and cook about 1/2 hours to desired thickness. Serve with cornchips and pass condiments for choice of toppings: (chopped tomato,avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce orother hot sauce).


Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta
Courtesy Robin Miller

2 ears roasted corn
1 pound rotelle pasta, or any spiral-shaped pasta (I will be using whole wheat pasta)
2 teaspoons olive oil
2 medium zucchini, chopped
1/2 cup diced red onion
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1/3 cup roasted garlic cloves
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper
1/2 cup crumbled feta cheese (I will be using fat free feta cheese)


Preheat oven to 400 degrees F.

Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day. Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes.

Pour mixture over pasta and toss to combine, adding cooking water,if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

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