Saturday, January 24, 2009

Menu for the week

Roasted Lamb shoulder
Mashed potatoes
steamed carrots

Roasted Lamb:
2lb shoulder with bone
2 tablespoons fresh minced rosemary
2 tablespoons olive oil
salt and pepper
1 tablespoon minced garlic

Cover shoulder with olive oil, then spinkle with salt, pepper, rosemary and garlic.
Bake at 350 for about 1 1/2-2 hours or until done.

Black bean and cheese enchiladas
1 can black beans
1 8oz package mexican blend shredded cheese
1 small diced onion
1 package frozen spinach(cooked, drained and squeeze dried)
1 package meduim sized tortillas
oil(for frying)

Mix beans, onion and spinach. Heat oil in pan on meduim high heat. Place one tortilla in pan, sprinkle with cheese, and top with bean mixture. Sprinkle another layer of cheese on top of bean mixture, and top with another tortilla. Use spatula to flatten it. Cook for a few minutes, or until cheese on bottom tortilla begins to melt and cements the layesr together. Flip and cook on other side ofr an additional few minutes. Remove to cutting board and let rest for a few minutes before cutting into wedges. Serve with salsa and sour cream.

Balsamic chicken breasts
seasoned rice
steamed frozen asaparagus

Balsamic chicken:
2 lbs boneless skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon olive oil
salt and pepper
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried rosemary

Salt and pepper chicken. Mix remaining ingredients in a bowl. Place chicken in non-stick baking dish. Pour over balsamic mixture. Bake at 400 degrees for about 40 minutes or until no longer pink in the middle.

Cook 1 cup basmati rice with 1 and 3/4 cup chicken broth and 1 tsp each dried rosemary, parsley and oregano. Bring chicken broth and rice and seasonings to a boil. Rduce heat to low and cook for 15-20 minutes with lid on until rice is cooked and liquid has been absorbed.

Spaghetti and sauce
with prepared Turkey meatballs
Green Salad

Yay leftover night!

Crockpot Thai chicken
8 chicken thighs, skin removed (2 pounds)
3/4 cup salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

Place chicken in slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro. (Adapated from a betty crocker recipe)

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