Menu Plan Monday

 

Mexican Chicken Bake and green salad
Shrimp Scampi over angel hair and zucchini fries
Red Beans & rice with cornbread & fruit
Maple Apple Pork Tenderloin, steamed broccoli, and brown rice
Hashbrown Breakfast Casserole and warm cinnamon apples

Shrimp Scampi & Pasta
1 T minced garlic
2 t olive oil
1 t oregano
½ t salt
¼ t pepper
1 ½ lbs fresh shrimp, peeled
1/3 c white cooking wine
1 T corn starch
6 c cooked pasta
Sauté garlic in olive oil for 1 min over med heat. Add shrimp, oregano, salt & pepper and sauté 4 min. Reduce heat to simmer. Combine wine, cornstarch and add to shrimp. Simmer until sauce thickens. Divide shrimp and sauce into 6 portions and serve each over 1 c pasta.

Maple Apple Pork Tenderloin
1.7 lb pork tenderloin
1 green apple, diced
¼ c chopped walnuts
1/3 c maple syrup
Bake tenderloin as directed. In a small sprayed skillet sauté diced apple for 5 - 6 min on medium temp. Add walnuts & syrup and heat 3 min more. Slice pork into 6 servings and pour
sauce evenly over pork.

Red Beans & Rice
2 c dried red beans, soak over night
¾ c uncooked brown rice
4 c water
2 t salt
1 T ground cumin
1 large onion, cut into chunks
Place all ingredients in crock pot. Cook 6 –8 hours on low or until onions are tender. *Note: red beans need to be brought to a boil before being cooked in a crock pot. Research red bean toxin if you want to know more about this.

Mexican Chicken Bake
1 ½ lbs boneless/skinless chicken breast
15 oz can black beans, rinsed and drained
1 ½ c Lowfat sour cream
1 t cumin
¼ t pepper
4 oz can chopped green chilies
6 small corn tortillas – cut into 2 inch strips
1 c shredded 2 % Mexican blend cheese
Boil chicken for 10 min. Chop chicken and combine w/beans, sour cream, cumin, pepper, and chilies. Place ½ of tortilla strips into the bottom of dish and cover with ½ chicken mixture. Top with remaining tortillas and remaining chicken mixture; sprinkle 1 c cheese on top and bake 30 min @ 350.

Hash Brown Breakfast Casserole
6 servings @ 7 pts each
4 c Shredded Hash Browns
8 oz lean diced ham
½ c diced onions
1 c shredded 2 % cheddar cheese
1 c RF Bisquick
2 c FF milk
1 c FF egg sub
Spread hash browns into the bottom of a sprayed 9 x 13 baking dish. Sprinkle ham, onions, and cheese on top. Combine Bisquick, milk, & egg sub; slowly pour over potato mixture. Bake uncovered for 45 min @ 375.