Menu November 8-14

Diane's Menu November 8-14, 2008

Saturday - Shrimp Fra Diablo over Whole Wheat Angel Hair Pasta, Salad
Sunday - Seared Ahi Tuna Steak (rare), Shredded Salad with Lime Vinaigrette
Monday - Steak Salad (for those regular readers, no Pizza night??? LOL)
Tuesday - Lentil Soup, Grilled Vegetable Panini with Goat Cheese
Wednesday - Grilled Turkey Tenderloin and Wild Rice Medley **
Thursday - Spaghetti Squash Salad with Grilled Chicken **
Friday - Red Bean, Barley and Sausage Stew **



***

Wild Rice Medley

(I will use all fat free cheeses and double the veggies)

1-3/4 cups reduced-sodium chicken broth
1 teaspoon dill weed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Pinch dried thyme
3/4 cup uncooked wild rice
1 cup chopped green pepper
1 small onion, chopped
1 garlic clove, minced
1 tablespoon Crisco® Pure Olive Oil
6 fresh mushrooms, sliced
1 large tomato, diced
1/4 cup shredded part-skim mozzarella cheese

In a saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed. In a large skillet, saute green pepper, onion and garlic in oil. Add mushrooms; saute until tender. Stir in rice and tomato. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 8 servings.

***

Spaghetti Squash Salad

1 spaghetti squash (about 2-1/2 pounds)
1 large onion, finely chopped
1 cup sugar (Splenda)
1 cup diced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad with grilled chicken or as a relish with burgers and hot dogs. Store in the refrigerator. Yield: 8 servings.

***

Red Bean, Barley & Sausage Stew

1 lb. uncooked red kidney beans
46 oz. can chicken broth
2 c. water
1 lb. smoked sausage, sliced
1 c. barley
2 bay leaves
1/2 tsp. garlic powder
1 tsp. thyme

The night before, rinse beans, put in large bowl with water to cover and soak overnight. (I never soak my beans, I pressure cook them in my multi-function pot and then change the function to a slow-cooker and continue.)

In the morning drain and rinse beans. Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours. Serves 8