We went out to eat one night last week, so I pulled one meal from last week that wasn't used. Again, lots of new things this week and lots of tried and true!! I'll have an update later on things we have tried recently that will make it into our favorites!!
Monday--smoky chicken, cuban black beans and rice, fried squash(I'm using summer squash)
Tuesday--Penne a la vodka (got this recipe from my sister...I will post it below), rolls, salad
Wednesday--beef broccoli stiry fry (also from my sister...see below), fried rice, egg rolls
Thursday--poppy seed chicken over jasmine rice (you guessed it...from my sister), buttery cooked carrots, and Syrian green beans (I'll omit the cilantro, as I'm not a fan of it)
Friday--ribs, homemade potato salad, cole slaw
For menu plans, check out Laura's blog here.
1 package sausage (Italian Turkey)
2 garlic cloves
2 tablespoons olive oil or butter
1 large can crushed tomatoes (28oz.)
¼ cup vodka
½ teaspoon salt
½-1 teaspoon hot red pepper flakes
¾ cup fat free half and half
1 cup skim milk
Cook garlic in olive oil for about 2 minutes, add sausage; cook until sausage is browned. Add tomatoes and vodka and simmer for about 3 minutes (this cooks off the alcohol). Season with salt and hot red pepper flakes. Add the half and half and milk and simmer 2-3 minutes. Serve over Penne Pasta.
Freezing instructions: Cook as directed above. Allow to cool and store in freezer bags. Thaw in the refrigerator 24 hours before serving. Heat the sauce in the microwave, on the stovetop or in the crockpot (High 2 hours or Low 4 hours). Serve over Penne Pasta.
The original recipe called for1 ½ cups heavy whipping cream, but we altered the recipe to be lowfat. We also are using turkey Italian sausage and the original called for Italian or Breakfast sausage.
Weight Watchers Points: (sauce only)
½ cup=2 points
Weight Watchers New Complete cookbook
2T dry sherry
2T dark soy sauce
1 T grated peeled fresh ginger
5-6 garlic cloves, minced
1 t Asian dark sesame oil
¼ t crushed red pepper
½ lb. beef tenderloin, trimmed of all fat and cut into thin strips
1 t cornstarch
1 T veg. oil
4 cups broccoli florets- cut into bite size pieces
3 scallions thinly sliced.
To prepare the marinade, in a gallon size zip lock bag, combine sherry, soy sauce, ginger, garlic, sesame oil, and red pepper, add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch until it dissolves.
Heat a large nonstick skillet or wok with a lid over a high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with scallions.
Serve over rice
Per serving: (¼ of stir-fry only) 207 cal., 11g fat, 3 g fiber,573mg sodium, 8g Carb., 18g protein. Point value:4
3-4 chicken breasts
1 (8 oz.) carton of sour cream
1 can cream of mushroom soup
1 stick butter
1 stack Ritz crackers
2 t. poppy seeds
Boil and chop chicken. Mix in soup and sour cream. Spread into 8x8 casserole dish. Melt butter and add to crushed crackers and poppy seeds (I do this in a ziploc bag). Sprinkle topping mixture over casserole. Bake at 325' for 30-40 minutes.