This weeks menu

Monday:
Orange chicken
steamed broccoli
rice

Chicken:
6 chicken skinless chicken thighs or breasts (can be boneless or with bone)
Salt and pepper to season chicken
1/4 teaspoon paprika or enough to sprinkle on each chicken piece
1 1/2 cups apple juice
2 Tablespoons cornstarch
1/3 cup low sugar orange marmalade
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Remove skin from chicken if necessary and place chicken in a 9”x13”x2” glass baking dish. Season the chicken with a small amount of salt, pepper and paprika. Pour apple juice into a cold sauce pan and stir in cornstarch. When mixed, add the marmalade, salt and black pepper. Place pan on the stove and cook over medium-low heat, while stirring constantly, until the mixture thickens. Remove from heat and spoon the glaze over each piece of chicken. I use the back of the spoon to spread the glaze around the chicken.Bake at 350° for approximately 45 minutes or until done (small boneless pieces may be done in less time)
Serve over rice.

Tuesday:
Baked potato bar
Make baked potatoes and let everyone choose thier own fillings. Chili, cheese, sour cream, leftover steamed broccoli, bacon bits, sauteed mushrooms..are a few of our favorites.

Wednesday:
Roasted asparagus and goat cheese pasta

1 pound linguine
1 pound fresh asparagus
4 green onions, chopped with green portion reserved
4 garlic cloves, minced
1/2 cup olive oil
1 teaspoon salt
2 cups cherry tomatoes cut in half
1 (4 ounce) package of goat cheese crumbles
1/4 cup Parmesan cheese


Place water on to boil for the pasta. Preheat oven to 400°F.
Meanwhile, trim the asparagus by cutting off of the ends and then cutting into 2 inch lengths. Place the asparagus in baking dish along with the white portion of the green onions and the minced garlic cloves. Pour olive oil over veggies and sprinkle with salt. Toss the asparagus so the olive oil coats all pieces.
Cook linguine as directed. Bake the asparagus mixture for 9 minutes. Add the cherry tomatoes, which have been cut in half, to the asparagus and continue to roast for 1 more minute. 10 minutes is usually about right for max amount of roasting time.
Drain linguine. Add roasted asparagus to the pasta. Make sure you add all of the olive oil from the pan that the fettuccine was roasted in. Add the green onion tops, goat cheese and Parmesan cheese. Toss and serve.

Thursday:
Crockpot beef stew

1 1/2 pounds stew beef
3/4 cup flour
1 teaspoon onion powder
1 teaspoon seasoned salt
1 to 2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 cups beef broth
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
1 diced onion
Preparation:
Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Drop everything into the crockpot and cook on low 6-8 hours.

Friday:
Fish sticks
coleslaw

Fish sticks: (recipe from Parents magazine)
Oil in a spray bottle
1/2 cup plain bread crumbs
1/4 cup wheat germ
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 cup all-purpose flour
1 egg, beaten
1 lb. thick whitefish fillet (cod, scrod, or halibut), cut into 3/4" x 2" pieces

Heat oven to 450°F. Line two baking sheets with foil; spray with oil. In shallow bowl, combine bread crumbs, wheat germ, salt, paprika, and garlic powder. Place flour in a second bowl and egg in a third.Coat fish pieces 1 at a time. Dip first into flour, then into egg, then into crumb mixture. Gently press crumbs onto fish. Arrange on prepared baking sheets.Lightly spray fish with oil. Bake 5 minutes; carefully turn pieces with a spatula. Bake 5 minutes longer, until cooked through. Care-fully remove from baking sheet; cool slightly on wire rack (pieces will firm up as they cool).


Saturday:
Stuffed cabbage

1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
1/2 cup cooked brown rice
1 1/4 teaspoons garlic salt
2 (10.75 ounce) cans condensed tomato soup
27 ounces sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

Preheat oven to 350 degrees. Bring a pot of water to a boil.
Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
Bake at 350 degrees for 1 1/2 hours or until cooked through.