Tuesday, August 16, 2011

Menu 8-16 to 8-26

Diane's Menu 8-16 to 8-26

Tue 8-16 - Asian Grilled Pork Chops and Miso Sambal Cole Slaw**
Wed 8-17 - Chinese take out
Thu 8-18 - Chicken Cordon Bleu Pasta in Rice Cooker
Fri 8-19 - Buffalo Wings, carrot and celery
Sat 8-20 - Black Beans and Pork Stew in Slow Cooker
Sun 8-21 - Hot Sausage and Ziti in Rice Cooker
Mon 8-22 - Pizza
Tue 8-23 - Chicken and Snow Peas over Brown Rice
Wed 8-24 - Chinese take out
Thu 8-25 - Roast Chicken Thighs and Potatoes
Fri 8-26 - Steak Wraps with Caesar Salad


Miso Sambal Cole Slaw Dressing

2 TBSP chile paste with garlic
2 TBSP chopped peeled ginger
2 TBSP white miso
2 TBSP rice wine vinegar
1 1/2 TBSP sugar or Splenda
1 1/2 TSP dark sesame oil


Chicken Cordon Bleu Pasta in Rice Cooker (serves 4-6)

1 pound sturdy whole grain pasta like rigatoni, ziti or rotelle
2 boneless skinless chicken breasts, cut into small chunks
4 ounces sliced prosciutto or leftover ham or deli ham
2 ounces thick sliced swiss cheese, cut up or torn
2 TBSP minced garlic
1 medium onion, diced
1 can evaporated skim milk
1/2 cup dry white wine (or sherry) and 2 1/2 cups water (or 3 cups water)
6 wedges laughing cow Swiss cheese

Put all ingredients in rice cooker. Press start. About 30 minutes into cycle check to see if there is enough water for pasta. You might have to add another 1/2-1 cup. Stir well when rice cooker is done before serving.


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