Part 4 of catch up

Sept 19
We had fish and rice a roni. I really like the fish that HEB's fish counter is creating. This it was Parmesagn Breaded Cod cooked to perfection.


Sept 20
Spicy Grilled Jalapeno and lime shrimp skewers with rice and beans.
OMG so good!

Sept 21 This begins the week of recipes out of the Weight Watchers recipe book.

Cajun Pizza
1 round of pizza dough from the freezer section of HEB Thawed.
2 T olive oil
1/4 cup diced onions
1/2 cup diced red bell pepper
1/2 c course chipped celery
2 garlic cloves, minced
3/4 cup Spanish Style tomato sauce
1 small bay leaf
1/4 t dried oregano
1/4 t thyme
Pinch of black pepper
32 med shrimp (about 1 pound peeled and deveined)
3 oz feta cheese, crumbled

In medium nonstick skillet, heat oil; add onions, bell pepper, celery and garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.

Add tomato sauce, bay leaf, oregano, thyme, ground red pepper and 1/4 cup water; bring mixture to a boil.

Reduce heat to low; simmer, stirring occasionally, 10 minutes, until mixture is thickened.

Roll dough into a 12-inch circle; transfer to 12-inch pizza pan, pressing to form a stand-up rim.

Bake 12 minutes.

Remove crust from oven; leave oven on.

Remove and discard bay leaf from tomato sauce mixture.

Spread tomato sauce mixture over baked crust to within 1/2-inch of rim; top evenly with shrimp and cheese.

Bake 5 minutes, until shrimp turn pink and cheese is melted.

Cut into 8 equal wedges.

SERVING (ONE-EIGHTH OF PIZZA) PROVIDES: 1/4 Fat, 3/4 Vegetable, 1 1/2 Proteins, 1 3/4 Breads.

PER SERVING: 260 Calories, 5 g Total Fat, 2 g Saturated Fat, 96 mg Cholesterol, 386 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 18 g Protein, 103 mg Calcium; 5 points.

Sept 22

Chicken Escarole Saute
4-6 boneless chicken breasts
1 egg
Flour
Head of escarole
Garlic, crushed
1 c. dry white wine
1 c. chicken broth
1-2 c. Mozzarella cheese
Parmesan cheese
Olive oil

Pound out the chicken breasts; dip in egg and flour. Saute in olive oil. Set chicken breast aside. Saute crushed garlic and chopped escarole until wilted. Add chicken broth and wine. Place chicken breasts in baking pan and pour sauce over. Shred Mozzarella and sprinkle over chicken. Top it with Parmesan. Cover with foil and bake at 350 degrees for 45 minutes. Serve with rice or pasta.

Sept 23
Tuna Noodle Casserole

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry ( I used white wine)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil


Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.


Sept 24
Risotto with Scallops and Asparagus This was only OK

Sept 25
Dinner with the Buda Malotts and Non Malotts

Sept 26
Chicken Club Sandwiches
Whole Wheat Bread
Dijon mustard
bacon (baked in the oven)
tomatoes
Baby Spinach
2 grilled chicken breasts
avacado
alfalfa sprouts
Yumm-O!

Sept 27
No Crust Chicken Asparagus Quiche
2 cups cut asparagus (1" pieces)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 freshly ground black pepper
8 oz skinless, bonelsess chicken breast, cut into 1/2" pieces
2 tsp vegetable oil
1/2 cup finely chopped red bell pepper
1/2 cup chopped onion
1 cup skim milk
3 eggs
4.5 oz reduced-fat cheddar cheese - grated

Pre heat oven to 350. Spray 8" pie plate with non-stick cooking spray.

In large pot of boiling water, cook asparagus 3 minutes until just tender. Drain, discarding liquid; rinse with cold water. Drain again; set aside 6 asparagus tips to garnish.

On sheet of wax paper or paper plate, combine flour, salt, black & red peppers; add chicken turning to coat evenly.

In large non-stick skillet, heat 1 tsp of the oil, add chicken, reserving any remaining flour mixture. Cook over medium-high heat, stirring constantly, 4-5 minutes until chicken is no longer pink. Remove chicken from skillet; set aside.

In same skillet, heat remaining 1 tsp of oil; add bell pepper, onion and reserved flour mixture. Cook over medium-high heat stirring constantly, 5 minutes until vegetables are softened. Remove vegetable mixture from skillet; set aside.

In medium bowl, with wire whisk, combine milk and eggs, blending until mixture is frothy; stir in cheese, asparagus, chicken & vegetable mixture. Pour mixture into prepared pie plate; bake 40 minutes, until knife inserted in center comes out clean.

Arrange reserved asparagus tips like spokes of a wheel onto center of quiche. Let stand 5 minutes. Cut into 6 equal wedges.

Sept 28
Bacon Lettuce Tomatoes Sandwiches

Sept 29

out to eat

Sept 30

Out to eat