Menu April 16th to 20th

Monday: Lemon Pasta with Shrimp

1 package of whole grain spaghetti, cooked1 package of cooked frozen shrimp (about a cup and a half to 2 cups)
6 tbsp olive oil
2 cups sugar snap peas, cut into bite-size pieces
2 cloves of garlic, thinly sliced
1 lemon
salt and pepper to taste
Parmesan Cheese

Prepare spaghetti as described on package. Set aside.Thaw Shrimp and peel (if necessary), set aside.

Heat oil in a large non-stick frying pan.Saute garlic for approximately 1 minute, add sugar snap peas and shrimp and Saute for approximately 1 more minute. Add spaghetti and toss.

Cut lemon in half and squeeze juice from both sides into pasta. toss again. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve.



Tuesday: Shortcut Thai Chicken with Rice

Prepare rice as described on package.

6 Boneless, Skinless Chicken Breasts or 12 Boneless, Skinless Chicken Thighs
Vegetable Oil
400ml can Coconut milk, not light
1/4 cup of peanut butter, preferably chunky
2 tbsp hot chili-garlic sauce
1/2 tsp salt4 green onions
Chopped coriander (optional)

Trim any fat from chicken. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add half the chicken. Cook until golden-tinged, 2 to 3 minutes per side. Remove each piece as it is done to a large plate. Repeat with remaining chicken.

While chicken is cooking, in a medium-size bowl, which coconut milk with peanut butter, chili-garlic sauce and salt until evenly mixed.

Return all of chicken to pan, then pour coconut mixture overtop. Bring to a boil stirring often. Cover and reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally, until chicken feels springy when pressed, about 10 to 15 minutes.

Meanwhile, thinly slice onions diagonally. When chicken is done, sprinkle with onions, then coriander. Serve over rice. Leftovers will keep up to 2 days.

*From Chatelaine Magazine

Wednesday: Creamy Broccoli and Cheddar Soup

2 tsp olive oil

1 cup chopped onion

1/2 chopped celery

1 tsp minced garlic

1/2 tsp each dried thyme, dried tarragon and celery seed

2 1/2 cups reduced-sodium chicken or vegtable broth

1 cup peeled and diced potatoes

3 cups broccoli florets

1 cup 5% (light) cream

2 tbsp all-purpose flour

3/4 cups packed shredded old (sharp) cheddar cheese

1/4 cup Parmesan cheese

1/2 tsp freshly ground black pepper

Hot pepper sauce (optional) and salt to taste

Heat olive oil in a large pot over medium heat. Add onions, celery and garlic. Cook and stir until vegtables begin to soften, about 5 minutes. Add thyme, tarragon and celery seed. Cook 30 more seconds. Add broth and potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer 5 more minutes. Add broccoli and simmer 5 to 7 minutes more until broccoli and potatoes are tender.

Carefully transfer soup to a blender or a food processor. Pulse on and off until soup is coarsely pureed (still slightly chunky). Return pureed soup to pot over low heat. Whisk together cream and flour until smooth. Add to soup. Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly. Add both cheeses and pepper. Heat until cheeses are melted. Add a few shakes of hot pepper sauce (if desired) and a pinch of salt if necessary.

Thursday: Frittata with Sourdough Toast

1 loaf sourdough bread

2 tsp olive oil

1/2 cup diced red onions

1 tsp minced garlic

1/2 cup each diced red pepper, thinly sliced zucchini and chopped mushrooms

1 tbsp of fresh minced oregano leaves, or 1 tsp dried.1 1/2 minced fresh thyme, or 1/2 tsp dried

8 eggs, lightly beaten

salt and freshly ground black pepper to taste

1/2 cup of crumbled light feta, or goats milk cheese

Heat olive oil over medium heat in a 10 inch, non-stick skillet. Add onions and garlic. Cook and stir until onions begin to soften, about 2 minutes. Add red pepper, zucchini and mushrooms. Cook and stir until vegetables are tender, about 5 minutes more. Stir in oregano and thyme. Cook for 30 more seconds.

Reduce heat to low. Pour eggs over vegetable, making sure the vegetables are evenly distributed in the skillet. Add salt and pepper. Sprinkle cheese evenly over egg mixture.

Cover skillet with a tight-fitting lid and let cook until eggs are completely set, about 12 minutes. Slice into four portions and serve hot with toasted sourdough slices.

Friday: Lemon Chicken Pitas with Tzatziki, and Fries

1 bag frozen fries
1 1/2 tbsp freshly squeezed lemon juice
1 tsp dried oregano
1 tsp minced garlic
4 boneless, skinless chicken breasts cut into strips
2 tsp olive oil
4 7-inch Greek-style pitas (soft with no pockets)
4 lettuce leaves
1 cup chopped tomatoes
1 small red onion, thinly sliced
3/4 cup tzatziki (you can find this in the fresh dip section of the supermarket, and Costco has a really nice version as well)

Prepare fries according to package.

Combine lemon juice, oregano and garlic in a medium bowl. Add chicken strips and toss until well coated. Let stand 10 minutes.

Heat Olive oil in a large wok or skillet over medium-high heat. Add chicken and cook, stirring often, until no longer pink. Continue to cook until chicken is lightly browned.

Meanwhile, wrap pitas in foil and arm in a 350f degree oven for 8 minutes.

To assemble, place lettuce leaf and 1/4 chicken on one pita bread. Top with chopped tomatoes, onions and 3 tbsp of tzatziki. Fold pita over filling and serve immediately.
*From The Looneyspoons Collection