Meal: Chicken Delicious and Stewed Tomatoes

Chicken Delicious:
This is a great crockpot meal for those busy fall days.

Ingredients
4 skinless, boneless chicken breast halves
1/2 tsp fresh lemon juice
salt and pepper to taste
1/4 tsp celery salt
1 tsp paprika
1 (10.75 ounce) can condensed cream of mushroom soup (reduced fat)
1 (10.75 ounce) can condensed cream of celery soup (reduced fat)
1 1/2 tbsp dry sherry
2 tbsp Parmesan cheese

1 cup uncooked rice


Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. In a medium size bowl mix the mushroom and celery soups with the sherry. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese. Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

Cook rice according to package directions. Serve chicken over hot rice.



Stewed Tomatoes:

My grandmother would make this in the winter time, it's like chunky tomato soup but better.

Ingredients
1 can crushed tomatoes
1/2 tsp minced garlic
1/2 tsp dried oregano
2 tbsp shredded chedder, divided

Empty tomatoes into a sauce pan. Add garlic and oregano. Bring the tomatoes to a low boil and simmer for 5-7 minutes. Serve into bowls and top with shredded chedder cheese.

Meal: Salmon Siciliano, Orzo Basil Pilaf and Asparagus with Balsamic Vinaigrette

Salmon Siciliano:
This is such a light but flavorful way of eating salmon.

Ingredients
1 tsp thyme leaves
1 garlic clove, minced
1 tsp dried oregano
1 tsp coarse kosher salt
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1/8 tsp pepper
2 4-oz salmon fillets

In a small bowl, blend dried thyme , garlic, dried oregano, salt, lemon juice and olive oil. Season herb sauce to taste with pepper. Rub the spice blend onto the salmon fillets. Grill or broil fish for 12 minutes, or until no longer pink.

Orzo Basil Pilaf:
Toasting the pine nuts brings out the oils which enhances the flavor. I recommend using fresh basil as the flavor is much fuller than with dried basil.

Ingredients
1 cups uncooked orzo
1 tablespoons grated lemon rind
3 tbsp fresh lemon juice from one lemon
1/4 tsp salt
1/8 tsp black pepper
1 tablespoons extravirgin olive oil
2-3 tbsp chopped basil

1/4 cup pine nuts
cooking spray

Cook pasta according to package directions, omitting salt and fat. Drain. Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. While pasta is cooling, heat a small skillet coated with cooking spray. Toast pine nuts until lightly browned. Stir in basil and pine nuts into cooled pasta.

Asparagus with Balsamic Vinaigrette:

Blanching asparagus is a quick way of cooking them until just tender and brings out a beautiful green color. When the vegetable turns this brilliant green the cells have opened up enough that all the nutrients have not been boiled off but are now more easily absorbed by the body.

Ingredients
1 bunch fresh asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp kosher salt
1/8 tsp pepper

Ice water bath

Wash asparagus and remove tough ends. This can be done by simply bending the end of the asparagus and the tough end will naturally break off. Fill a large skillet with high sides 3/4 full with water. Bring it to a boil a quickly add all asparagus at one time. Have the ice water bath ready. When asparagus turns a brilliant green (about 3 minutes) immediately remove the asparagus from the skillet into the ice water bath. This instantly stops the cooking process. After 1-2 minutes in the ice water bath, remove asparagus and drain. Arrange asparagus on a serving platter. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper, then toss gently.

Meal: Simple Pumpkin Soup and Warm Chicken Arugula Paninis

Simple Pumpkin Soup:
I just can't get enough of pumpkin flavored...well...anything this time of year. When I first saw this recipe I wasn't entirely sure about the whole Chinese five-spice plus maple syrup combo but it totally works. I'd also encourage you to use REAL maple syrup versus the fake stuff. Not only is it more natural but the flavor is incomparable.

Ingredients
1 15-ounce cans pure pumpkin
2 cups fat-free, low-sodium chicken broth
1/2 cup skim milk
1 garlic clove, pressed
2 tbsp pure maple syrup
2 tablespoons unsalted light butter
1/4 teaspoon Chinese five-spice powder
(A blend of ground anise, cinnamon, star anise, cloves, and ginger)
1/4 tsp salt
1/8 tsp white pepper

2 ounces fresh shiitake mushrooms, stemmed, sliced (optional)


Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper.

Melt remaining 1 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 2 bowls. Sprinkle soup with mushrooms and serve.

(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

Bon Appetit October 2001

Chicken and Arugula Panini:
My family bought an expensive panini maker which works great but when I got a good look at it I thought, my Foreman grill looks about the same. And for the most part, it is. So I didn't fall for the $$$ machinery and just used what I had already, you can too! (If you have one, if not just grill it like a cheese sandwich)

Using a rotisserie chicken can save you time but keep it healthy by removing the skin.

Ingredients
1 cooked chicken breast, shredded (from a store-bought rotisserie chicken)
2 slices red onion
2 slices provolone cheese
1/2 cup arugula
2 tbsp sweet stone ground mustard
4 slices Hawaiian bread (or Italian loaf)
2 tbsp butter

Panini machine, Foreman Grill or skillet


Preheat the panini machine. Lightly butter one side of each slice of bread with 1/2 tbsp butter each. On two of the unbuttered slices of bread layer shredded chicken, red onion, provolone cheese, and arugula. On the other two unbuttered slices of bread spread one tbsp of mustard, then place the bread buttered side up on top of the arugula. Grill sandwiches on the panini (or Foreman Grill) for 5 minutes. If grilling in a skillet, toast on each side for 2-3 minutes.

MENU: November 16-23, 2008

Quick, fresh and filling. Busy people cannot ask for anymore and these are some of the tastiest meals with little effort.

Menu
1. Chicken and Arugula Panini
Side: Simple Pumpkin Soup

2. Salmon Siciliano
Side: Basil Orzo pilaf
Side: Asparagus with Balsamic Vinaigrette

3. Chicken Delicious
Side: Steamed Rice
Side: Stewed Tomatoes

Weekly Shopping
1 lemon
1 bunch fresh asparagus
1 pkg fresh basil leaves
1 pkg arugula
1 small rotisserie chicken
1/4 lb sliced provolone cheese
1 loaf Hawaiian bread or Itailian loaf
Cooking sherry
Chinese five-spice powder
white pepper
celery salt
1 15-oz can plain pumpkin
Parmeasan cheese
Shredded Cheddar cheese

Pantry Items
red onion
dried thyme
stone ground mustard
garlic
oregano
kosher salt
table salt
pepper
2 salmon fillets (frozen or fresh)
chicken breast
1 can cream of mushroom soup (light)
1 can cream of celery soup (light)
1 can crushed tomatoes
orzo pasta
white rice
lemon juice
pine nuts
balsamic vinegar
olive oil
chicken broth
skim milk
butter (light)