Sunday:
Corned Beef and cabbage
(the corned beef is was on sale for obvious reasons)


Monday:
Creamy chicken and pasta

2 boneless skinless chicken breasts (cut into 2 inch pieces)
1 cup sliced fresh mushrooms
1 green onion, sliced
1 garlic clove, minced
8 oz uncooked pasta
3 tablespoons butter
1/2 cup all-purpose flour
1 cup fat free half and half
1/2 cup tablespoons chicken broth
1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
3 tablespoons low fat cream cheese, softened
1 can plum tomatoes drained
olive oil for cooking

Saute chicken until cooked. Saute mushrooms, onion and garlic. Remove from the heat; set aside. Cook pasta according to package directions.
Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. Drain pasta. Toss chicken, pasta and mushroom mixture with cream sauce. Top with tomatoes and remaining Asiago cheese.

Tuesday:
Breakfast for dinner!

Corned Beef hash
scrambled eggs
cantaloupe

hash:
1 1/2 cups cubed cooked corned beef
2 cups frozen hash browns(the cubed style)
1 1/2 cups beef broth
1 finely minced small onion
Vegetable oil (for frying)

Saute the onion in a small amount of veggie oil until just softened, add the potatoes and a more oil and cook for about 5 minutes. Add the corned beef and cook for 5 more minutes. Add the beef broth and cook on high until the liquid is absorbed.
Cook until a soft crust forms. Serve hot with scrambled eggs and fresh fruit.

Wednesday:
Asian chicken wraps
1/2 cup uncooked basmati rice
2 teaspoons dark sesame oil
4 green onions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated ginger root
6 tortillas (10- to 12-inch diameter)
6 tablespoons hoisin sauce
2 cup shredded cooked chicken breast

Cook rice according to package directions; set aside. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice. Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger root.
To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

Thursday:
Greek Style grilled cheese
tomato soup (canned)

grilled cheese:
1 1/2 teaspoons butter, softened
2 slices whole wheat bread, or your favorite bread
2 tablespoons crumbled feta cheese
2 slices Cheddar cheese
1 tablespoon chopped red onion
1/4 tomato, thinly sliced

Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.

Friday:
Baked Tilapia supreme
steamed asparagus

Tilapia:
1 tablespoon olive oil
1 yellow onion, halved and sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinegar
salt and pepper to taste
8 tilapia fillets
2 teaspoons olive oil
1 cup crumbled blue cheese

Preheat an oven to 350.Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
Rub tilapia fillets with each 2teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
Bake in preheated oven until fish flakes easily.

Saturday:
Eat out!

I know that there are a few pricey cheeses in this weeks menu, but someone gifted us those cheeses so they did not cost us. When you are unable to purchase those items make subsitions when needed. Have a great week and enjoy!