Thought it'd be fun to share our menu for the week. This week's goals are to clean out my pantry and fridge! And since they aren't all the healthiest ever, portion control!
Sunday - we are going out to dinner for a friend's birthday. And another fun fact -- I just saw April at Trader Joe's! They have finally moved back to Charlotte, as of this weekend! :)
Monday - Frat Brat's from the Trader Joe's cookbook. I may not serve these with the bread. Definitely will serve with a side salad.
- 1 package of brats
- 2 red onions, thinly sliced
- 1 12 ounce beer
- 4 focaccia or panini rolls
- 1/2 cup of TJ's corn and chili tomato-less salsa (Kevin has been dying to use this!)
- Garnishes - sliced avacado, sliced muenster or havarti cheese, and sliced tomatoes
Place the bratwurst and sliced onions in a medium saute pan and pour the beer over them. Bring the beer to a boil and simmer the brts for 5 minutes. Turn sausages over and continue to cook until beer is nearly evaporated and onions begin to soften and deepen in color, about 10 minutes. Remove onions and set aside. Cook brats until lightly browned on one side, then turn to brown lightly on the other side. Remove from pan and cool slightly. Cut sausages in half lengthwise. (If they are not cooked enough for your liking, return them to the pan, cut side down, for a few minutes to cook more thoroughly). Split the focaccia rolls (like hamburger buns) and arrange a brat on the bottom of each roll. Place some of the onions on top of each and add a dollop of corn salsa. Garnish as desired. Serves 4, PrepTime 5 min, CookingTime less than 20 minutes.
Tuesday - General Tso's Chicken from the Trader Joe's cookbook. You're technically supposed to use pork but Kevin is picky (again) and won't eat pork so I'm making it chicken! ...with a side salad.
- 2 tsp. olive oil
- 3 cubes frozen crushed garlic from TJ's
- 1 1/2 lb. chicken cubed
- 1/2 cup General Tsao Stir Fry Sauce from TJ's
- 1 1/2 cup chicken broth
- handful of haricots verts (French green beans)
- 1/2 (13.2 ounce) bag TJ's Rice Sticks (Thai pasta)
- 1/2 (10 ounce bag shredded carrots
In a large saute pan, heat the oil and saute the garlic over medium-high heat until aromatic, 1 to 2 minutes. Add the chicken and saute until it begins to brown, 4 to 5 minutes. Add the general tsao sauce and chicken broth, and bring to a boil. Reduce heat and simmer until chicken is cooked, 10 to 12 minutes. While the pork cooks, bring a saucepan of water to a boil and add the green beans and rice sticks. Boil until both are tender, about 5 minutes. Drain the noodles and beans, and toss in the shredded carrots. Top the noodles with the chicken and sauce. Serves 4, PrepTime 10 minutes, CookingTime 20 minutes.
Wednesday - Mexican night at a friend's house. Going to make a Sopapilla Cheesecake. One of my girls from work made this and it was really good but then I saw the number of calories in it. Needless to say, I may have ONE bite on Wednesday night and not tell anyone else the # of calories in it! ;)
Thursday - Shrimp and Grits from Christin at A Classy, Southern Wife
- 1/2 cup chopped Canadian bacon (optional)
- 1 cup red bell pepper strips
- 1 cup green bell pepper strips
- 1 (10 ounce) can diced tomatoes and green chilis, drained
- 1 1/2 lbs. medium shrip, peeled and deveined
- 1/2 cup chopped green onions
- 1 2/3 cups fat free milk
- 1 (16 ounce) can fat free, less sodium chicken broth
- 1 cup uncooked quick cooking grits
- 1 cup (4 ounces) shredded reduced fat sharp cheddar cheese
Cook bacon in a skillet over medium heat 3 minutes or until lightly browned, stirring frequently. Add bell peppers; cook 10 minutes, stirring occationally. Add tomatoes; cook 5 minutes. Add shrimp; cook 3 minutes. Stir in green onions, keep warm.
Combine milk and broth in a saucepan. Bring to a boil and stir in grits. Bring to a boil; reduce heat and cook for 5 minutes or until thick, stirring occasionally. Stir in cheese. Serve shrimp mixture over grits.
Friday - Chicken Enchilada Ring from Kelly's Korner - but I may make it beef. We'll see.
Have a great week ladies!