Menu for the week of December 30th, 2006

Menu for week of December 30th, 2006

Saturday
Chicken Cacciatore
Rice

Sunday
Cioppino
French Bread

Monday
Shrimp with Basil, Garlic, and Tomatoes

Tuesday
Pork Chops
Broccoli

Wednesday
Lemon Chicken
Salad

Thursday
Roast Pork Tenderloin
Rice Pilaf
Green Salad

Friday
Bruschetta & Chicken Pasta

Recipe: Chicken Cacciatore

Recipe: Chicken Cacciatore
Courtesy of Camille

• 1 lb Chicken thighs
• 1 28oz. can whole tomatoes,undrained-crush by hand
• 1 Red Onion, sliced
• 1 Green Pepper, sliced
• 3 tbsp Olive oil
• 1/8 tsp Oregano
• 1/2 tsp Thyme
• 1/4 tsp Sage
• 1/4 c. Red Wine

Preheat oven to 350

Rinse and pat dry chicken
In an oven safe pan with lid (preferably a dutch oven), add oil and heat over medium high heat.
Season chicken with salt and pepper.
Add chicken (skin side down) and saute 3-4 min till brown
Turn chicken and deglaze with the red wine.
Sprinkle herbs across chicken
Crush tomatoes by hand and cover chicken with tomatoes and sauce
Spread the sliced onions and peppers over chicken
Cover and place in oven
Bake for 2.5 - 3 hours

Recipe: Cioppino

Cioppino
Courtesy of Camille

Serves 6-8

Soup Base: (Can be made ahead of time)

• 1/4 cup olive oil
• 5 cloves garlic
• 1 medium onion
• 1/2 green pepper
• 1 28oz. can whole tomatoes,undrained-crush by hand
• 8oz. tomato sauce
• Optional - 2 Tbsp Texas Pete Hot Sauce (I recommend)
  
• 2 cups water
• 1/2 cup white wine
• 1 T. sugar
• 2 tsp. salt
• 1/4 tsp. marjoram
• 1/4 tsp. oregano
• 1/4 tsp. pepper

Chop garlic fine and saute in oil.
Chop onion and pepper and saute with garlic for about 10 minutes.
Stir in rest, cover and simmer over medium low for 30 minutes.

Seafood

• Can minced or chopped clams, 6-10 oz., undrained
• 2 pounds boneless white fish - cut in pieces about 2 inches - anything non oily
• 1/2 to 1 pound raw, shelled shrimp

Add fish and simmer 5 minutes until fish is done.
salt to taste.

Recipe: Shrimp with Basil, Garlic, and Tomatoes

Shrimp with Basil, Garlic, and Tomatoes
From Food Network Kitchens

Recipe Summary
Difficulty: Easy
Prep Time: 13 minutes
Cook Time: 3 minutes
Yield: 4 servings
User Rating: 5 Stars

• 1 cup quartered cherry or grape tomatoes (about 12)
• 5 large fresh basil leaves, chopped, plus extra for garnish
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds medium-large shrimp, shelled and deveined
• Extra-virgin olive oil
• 1 large clove garlic, minced

In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.

Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.

Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

Episode#: BW2B09
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Menu for Christmas 2006

Menu for Christmas 2006

Appetizer

*Shrimp, Scallop, and Calamari Ceviche

Salad

*Caesar Salad

Entre

*Filet Mignon with Bearnaise Sauce
*Gorgonzola Cream Smashed Ruby Gold Potatoes
*Steamed Asparagus

Dessert

*Hot Fudge Sundae

Recipe: Caesar Salad

Caesar Salad
Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings
User Rating: 4 Stars

Dressing:
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper

2 heads romaine lettuce

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

Menu for week of December 17th, 206

Menu for week of December 17th, 2006

Sunday
Pan Roasted Monkfish w/ Roasted Red Pepper Sauce
Cous Cous
Steamed Asparagus

Monday
Pan Roasted Pork Chops
Garlic Mashed Potatoes
Steamed Broccoli

Tuesday
Lemon Chicken
Steamed Asparagus
Buttered Egg Noodles

Wednesday
Shrimp Scampi over Linguine

Thursday
Roast Pork Tenderloin
Rice Pilaf
Green Salad

Friday
Bruschetta & Chicken Pasta

Saturday
Braciole

Menu for Thanksgiving 2006

Menu for Thanksgiving 2006

"Round the World in 6 Dishes"

Shrimp, Scallop, and Calamari Ceviche recipe

Asparagus, Tomato, and Basil Frittata recipe

Capelli d'Angelo all'Aragosta

Roasted Turkey, Garlic Mashed Potatoes, Gravy, Cranberry Relish with a Corn Muffin

Steamed Shrimp and Green Beans

Tornedo de boeuf sur le gâteau de pomme de terre avec l'asperge et la sauce à Bearnaise

Thanksgiving Recipe: Shrimp, Scallop, Calamari Ceviche

Shrimp, Scallop, Calamari Ceviche
by Ryan

Ingredients
1/2 Lbs Shrimp (peeled with tails off)
1/2 Lbs Scallops
1/2 Lbs Calamari tubes
1/2 Red Onion (diced fine)
1 Celery Stalk (small dice)
2 Limes
1 Lemon
4 Tbls Fresh Cilantro
4 Tbls Olive Oil
Salt & Pepper


Ceviche Base

• Combine the diced red onion, celery, and Cilantro in a bowl.
• Juice limes and lemons and add to bowl.
• Add Olive oil and salt and pepper to taste

Seafood

• Bring a pot of salted water to a rolling boil
• Par Boil the seafood in batches (Scallops, then shrimp, then Calamari) for 3-4 minutes then place in an Ice bath to stop the cooking and cool the seafood.
• Add the seafood to the Ceviche Base, mix well and try to keep the seafood covered with citrus juice.
• Chill for at least 1 hour and serve.

Thanksgiving Recipe: Asparagus, Tomato, Basil Frittata

Asparagus, Tomato, Basil Frittata
by Ryan

Serves: 4 (Cut eggs to 3 for 2 servings)

Ingredients
5 Eggs
4 Tbls Cream (or milk)
1 cup cooked mini penne pasta
2 cloves garlic (minced fine)
3 Tbl red onion (chopped fine)
3/4 cup Parmesan cheese (divided)
2 Tbls Fresh Basil (julienned)
1/3 c. Asparagus (cut into 1 inch chunks)
1/3 c. Grape tomatoes (halved)
3 Tbls Olive Oil
Salt & Pepper to taste
Pinch - Red Pepper Flakes

Egg Base

• Beat 5 eggs in bowl
• Add Cream
• Add Fresh Basil
• Add Cooked Pasta
• Add Salt and pepper
• Add 1/2 c. Parmesan cheese

Cooking Directions

• In a 12 inch oven safe non-stick saute pan
• Add Olive Oil and heat over medium heat
• Add onion and red pepper flakes - cook 1-2 min
• Add asparagus - cook 1-2 min
• Add garlic and tomatoes - cook 3-4 min
• Add Egg base - stir to combine all ingredients
• Periodically stir until egg is half cooked.
• Sprinkle remaining Parmesan cheese over top
• Place pan under broiler - 2-3 minutes till egg is cooked and cheese is golden brown
• Let pan rest for 5 min, then slide frittata to cutting board, slice and serve

Menu for week of November 11th, 2006

Menu for week of November 12th, 2006

Sunday
Roasted Honey-Brined Turkey Breasts

Monday
Pork Chops & Broccoli

Tuesday
Tortolini soup

Wednesday
Home Made Pizzas

Thursday
Pork Tenderloin & Salad

Friday
Bruschetta & Chicken Pasta

Saturday
Shrimp Scampi over linguini

Recipe: Roasted Honey-Brined Turkey Breasts

Recipe courtesy of Wegmans.com Sunday, October 28, 2006

Roasted Honey-Brined Turkey Breasts

Serves: 8 Active Time: 10 min Total Time: 1 hour 30 min

2 Wegmans Honey Brined Split Turkey Breasts (about 3 lbs each)
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Herbes de Provence
1 pkg (12 oz) Food You Feel Good About Cleaned & Cut Large Cut Mirepoix (Diced Vegetables)
2 pkgs (8 oz each) Wegmans Roasted Turkey or Chicken Gravy (Prepared Foods)

Preheat oven to 450 degrees.

1. Place turkey breasts, meaty side up, in large roasting pan. Rub with basting oil and sprinkle with herbes.
   
2. Sear in pan on center rack of oven 15 min; reduce heat to 350 degrees. Roast for about 1 hour and 15 min, or until internal temp reaches 165 degrees. Check by inserting thermometer into thickest part of turkey breast, away from bone.
   
3. Transfer turkey to clean platter; cover with foil and let rest while preparing gravy.
   
4. Make gravy: Place roasting pan with pan juices on stove; add mirepoix and gravy. Bring to boil on MEDIUM-HIGH. Remove from heat; strain through sieve. Discard vegetables.

Recipe featured in Wegmans Menu Magazine, Holiday 2005, on pg. 18 & 19.

Nutrition Info: Each serving (about 7 oz) contains 290 calories, 3g carbohydrate (0g fiber), 42g protein, 12g fat (5g saturated fat), 100mg cholesterol and 600mg sodium.

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Menu for week of October 29th, 2006

Sunday
Dinner Out

Monday
Home Made Pizzas

Tuesday
Shrimp Scampi over Linguini

Wednesday
Pork Chops & Broccoli

Thursday
Roasted Honey-Brined Turkey Breasts
Pumpkin Soup

Friday
Bruschetta & Chicken Pasta

Saturday
Pork Tenderloin & Salad

Menu for week of October 15th, 2006

Sunday
Braised Beef Chuck Roast with Root Vegetables

Monday
Kiebasa and Egg noodles

Tuesday
Stir Fry Pork with Snow Peas in Citrus Soy Sauce over Quinoa

Wednesday
Bruschetta & Chicken Pasta

Thursday
Hamburger

Friday
Chicken

Saturday
Pasta

Recipe: Braised Beef Chuck Roast with Root Vegetables

Recipe courtesy of Wegmans.com Sunday, October 15, 2006

Braised Beef Chuck Roast with Root Vegetables

Serves: 8 Active Time: 40 min Total Time: 3 hours 10 min

1 boneless beef chuck roast (about 2 3/4 to 3 lbs)
Wegmans Pan Searing Flour
2 Tbsp Wegmans Vegetable Oil
1 pkg (16 oz) Food You Feel Good About Baby Cut Carrots
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions
1 medium turnip (about 8 oz), peeled, quartered, cut in 1/2-inch slices
1 large parsnip (about 10 oz), peeled, halved lengthwise, cut in 1/2-inch slices
3 cloves whole garlic, peeled
1 pkg (10 oz) Food You Feel Good About Baby Bella Mushrooms, washed and sliced
4 Tbsp Wegmans Tomato Paste
2 Tbsp Wegmans Herbes de Provence
1 cup red wine
3 cans (14.5 oz each) Wegmans Beef Broth

Preheat oven to 350 degrees.

1. Dust chuck roast with pan-searing flour; pat off excess
2. Heat oil in large braising pan on MEDIUM-HIGH,until oil faintly smokes. Add roast; brown, turning to brown both sides, 10-15 min. Remove roast; set aside. Discard all but 1 Tbsp drippings from pan.
3. Add carrots, onions, turnips, and parsnips to pan; cook 4-5 min. Add garlic and mushrooms; cook, stirring occasionally, 8-10 min. Add tomato paste and herbes; cook 3 min. Add wine; stirring to loosen browned bits on bottom of pan. Cook 7-10 min, until liquid is reduced by one-third, to syrupy consistency. Return roast to pan; add broth. Bring to simmer; cover.
4. Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 min or until roast is fork-tender. Skim fat from surface and discard.
5. Transfer beef to clean platter. Season with salt and pepper to taste. Pour sauce over beef.

Recipe featured in Wegmans Menu Magazine Fall 2005, on pg. 58.

Nutrition Info: Each serving (4 oz meat, 1 1/4 cup veg) contains 500 calories, 19g carbohydrate (5g fiber), 34g protein, 32g fat (14g saturated fat), 115mg cholesterol and 810mg sodium.

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Recipe: Stir Fry Pork with Snow Peas in Citrus Soy Sauce

Recipe courtesy of Wegmans.com Sunday, October 15, 2006

Stir Fry Pork with Snow Peas in Citrus Soy Sauce

Serves: 4 Active Time: 20 min Total Time: 30 min

1 (1 lb) pork tenderloin
3 medium cloves garlic, peeled, chopped finely (about 2 Tbsp)
1/2 cup Wegmans Citrus Soy Sauce (Prepared Foods)
1 1/2 Tbsp cornstarch
1 pkg (8 oz) snow peas, trimmed (about 3 cups)
2 pkgs (10 oz ea) matchstick cut carrots
2 Tbsp olive oil, divided
Salt and pepper to taste
1 medium red sweet pepper, halved, cored and medium dice (about 1 cup)

1. Slice pork 1/4-inch thick; toss in bowl with garlic. Add 2 Tbsp citrus soy sauce; toss to combine. Sprinkle cornstarch over pork and work in with hands to coat all pieces.
2. Bring pot of salted water to boil on HIGH; add snow peas and blanch 2 min. Drain. Shock (stop cooking process) by transferring to bowl of ice water; drain and set aside. In same pan of water, blanch carrots, 2 min; shock.
3. Heat nonstick skillet or wok on HIGH 2 min. Add 1 Tbsp olive oil; swirl to coat pan (oil should smoke slightly). Add half the pork; stir fry 2-3 min. Remove from pan; set aside. Stir fry remaining pork in remaining 1 Tbsp olive oil. Remove from pan and keep warm.
4. Add pepper to pan. Drizzle with few drops olive oil; season to taste with salt and pepper. Stir fry 2-3 min; add cooked pork, snow peas, carrots and remaining citrus soy sauce. Heat.

Recipe featured in Wegmans Menu Magazine Winter 2005, on pg.28.

Nutrition Info: Each serving (1 1/2 cup stir fry, 3/4 cup quinoa) contains 520 calories, 57g carbohydrate (9g fiber), 34g protein, 18g fat (4g saturated fat), 65mg cholesterol and 770mg sodium.

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Menu for week of October 8th, 2006

Sunday
Chicken Scaloppine with Lemon Butter Sauce
Steamed Broccoli
Angel Hair Pasta

Monday
Steamed Shrimp and Green Beans
Brown Basmati Rice

Tuesday
Home Made Pizzas and Stromboli

Wednesday
Spaghetti and Meatballs
Green Salad

Thursday
Pan Roasted Pork Chops
Steamed Broccoli
Egg Noodles

Friday
Seared Sirloin with Demi Glaze
Red Potatoes
Asparagus

Saturday
Pasta & Frittatas

Recipe: Braciole

Braciole
Recipe courtesy Giada De Laurentiis


Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Yield: 4 servings
User Rating: 5 Stars


1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Recipe: Italian Tomato Gravy

Italian Tomato Gravy
Copyright 2001 Television Food Network, G.P. All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings, Serving suggestion
User Rating: 5 Stars


1/2 cup extra-virgin olive oil
3 garlic cloves, chopped
Pinch red pepper flakes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon fresh thyme leaves
2 bay leaves
1 onion, diced
1 carrot, finely chopped
1/4 cup red wine
2 (28-ounce) cans whole peeled plum tomatoes
Pinch sugar
Salt and freshly ground black pepper

Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.

Episode#: FO1C08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Menu for the week of September 24th, 2006

Sunday
Poached Marlin with Leeks and Artichokes

Monday
Home Made Pizzas and Stromboli

Tuesday
Pasta - Kids
Tomato Basil Frittata - Adults

Wednesday
Spagetti and Meatballs
Green Salad

Thursday
Greek Stuffed Chicken Breasts
Cous Cous

Friday
Steamed Shrimp and Green Beans
Brown Basmati Rice

Saturday
Grilled Pork Chops
Green Bean Salad

Recipe: Poached Snapper with Leeks & Artichokes

Recipe courtesy of Wegmans.com Sunday, September 24, 2006

Poached Snapper with Leeks & Artichokes

Serves: 4 Active Time: 30 min

2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks (3/4-inch sliced)
2 cloves Food You Feel Good About Peeled Garlic, chopped
1 pkg (12 oz) Italian Classics Artichoke Hearts (Frozen Foods), quartered
1 pkg (8 oz) Wegmans Bouillabaisse Seafood Sauce
1 cup Italian Classics Puttanesca Sauce
1/2 cup dry white wine
1 cup Kitchen Basics Vegetable Stock
4 snapper fillets (6 oz each), skinned
1/4 cup chopped flat leaf parsley

1. Heat oil in braising pan on MEDIUM-HIGH. Add leeks and garlic; cook, stirring, 2 min.
2. Add artichokes; cook, stirring 2-3 min. Stir in bouillabaisse, puttanesca, wine, and stock. Bring liquid to 170-degree simmer; check with thermometer.
3. Add fish; maintain liquid's 170-degree simmer. Cover; poach about 15 min. Cook until internal temp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of fish. Remove from heat; let rest 5 min. Sprinkle with parsley.

Recipe featured in Wegmans Menu Magazine Fall 2006, pgs. 49 & 85

Nutrition Info: Each serving (1 piece fish, 1 1/2 c sauce) contains 350 calories, 20g carbohydrate (7g fiber), 39g protein, 11g fat (2g saturated fat), 60mg cholesterol and 780mg sodium.

Vegetables: 1 cup

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Menu for the week of September 17th, 2006

Sunday
Greek Stuffed Chicken Breasts
Cous Cous
Tomato and Feta Salad

Monday
Home Made Pizza

Tuesday
Shrimp and Pasta

Wednesday
Spagetti and Meatballs
Green Salad

Thursday
Steamed Shrimp and Green Beans

Friday
Cobb Salad

Saturday
Grilled Pork Chops
Green Bean Salad

Recipe: Steamed Shrimp and Green Beans

Recipe courtesy of Wegmans.com Sunday, September 17, 2006

Steamed Shrimp and Green Beans

Serves: 6 Active Time: 30 min

1 lb uncooked Food You Feel Good About Peeled and Deveined Shrimp (41-50 ct), thawed
1/4 cup chopped green onion tops
2 Tbsp chopped cilantro
1 Tbsp chopped, Food You Feel Good About Peeled Garlic
1 tsp (1/4 oz) fresh ginger root, peeled, finely chopped
2 Tbsp sesame oil (International Foods)
1 pkg (12 oz) Food You Feel Good About Cleaned & Cut Trimmed Green Beans (Produce Dept)
1 sweet red pepper, cut in thin, match-like sticks
2 cups (4 oz) shiitake mushrooms, stems discarded
2 cups Food You Feel Good About Fresh Bean Sprouts
1/2 cup oyster sauce (International Foods)
3/4 cup unsalted cashews

1. Combine shrimp, green onion, cilantro, garlic, ginger root, and sesame oil in large bowl; set aside.
2. Heat 1-inch water in wok or tegame pan on HIGH to rapid boil. Water must be hot enough to create steam below food, but must not touch it.
3. Layer beans in one steamer basket. Cover, place in pan. Steam about 2 min. Using extreme caution, remove lid on basket carefully away from your face, avoiding steam; add pepper and mushrooms to beans. Cover and steam 2 min.
4. Arrange shrimp mixture in second steamer basket. Remove basket with vegetables from wok and place on top of shrimp basket; cover. Steam both baskets about 5 min or until shrimp reaches 130 degrees. Carefully add bean sprouts to vegetable basket and steam both baskets about 1 min. Remove from heat; using extreme caution, remove lid carefully away from your face, avoiding steam.
5. Combine cooked vegetables, oyster sauce, and cashews in serving bowl. Add shrimp; toss lightly.

Recipe featured in Wegmans Menu Magazine,Winter 2006,on pg 22.

Nutrition Info: Each serving (about 1 cup) contains 180 calories, 11g carbohydrate (2g fiber), 19g protein, 8g fat (1g saturated fat), 115mg cholesterol, 270mg omega-3 fats and 270mg sodium.

Vegetables: 1 cup

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Recipe: Greek Stuffed Chicken Breasts

Created by Ryan

Ingredients
2-4 Boneless Chicken Breasts (1/2 per adult)
1 Package Frozen Spinach
4 Cloves garlic - minced fine
1/2 c. Feta Cheese - crumbled
2 Tbs. Olive oil
Salt (to taste)
Pepper (to taste)
4-8 Toothpicks
1/4 c. Tzatziki sauce

Directions

1. Pre-heat oven to 450 degrees
   
2. Defrost frozen spinach and squeeze water from spinach. Pat dry with paper towel and return to bowl.
3. Add minced garlic, crumbled feta, salt (pinch), ground pepper (pinch) and oil to spinach and mix till evenly combined.
4. Dry chicken breasts and create a "pocket" for the stuffing by making a cut along one long side of the chicken breast. Be careful to make the cut so the top and bottom are of equal thickness. Also, be careful to to cut through the other side of the chicken.
5. Stuff the spinach mixture into the "pocket" and close the pocket using toothpicks.
6. Season the chicken breasts with salt and pepper
7. In a oven safe pan, heat 2 Tbs. vegetable oil (I use canola oil) over med high heat.
8. Brown the chicken in pan, one side for 2-4 minutes.
9. Once golden brown, turn chicken breasts and move pan to hot oven.
10. Bake in oven for 20-30 minutes until internal temp is 160 degrees
11. Remove from oven and let rest for 5 minutes.
12. Slice on a bias for a great presentation.
    
13. Drizzle with Tzatziki sauce

Goes great with Cous Cous

Menu for the week of September 3rd, 2006

Sunday
Pasta

Monday
Chicken with Artichokes and Capers
Orzo with Tomato and Feta

Tuesday
Summer Garden Vegetable Pasta

Wednesday
"Peel and Eat" Shrimp
French Bread

Thursday
Grilled Pork Chops
Green Bean Salad

Friday
Grilled Chicken
Garden Salad

Saturday
Frozen Ravioli in Brown Butter Sauce

Menu for the week of August 20th, 2006

Sunday
Shrimp Scampi over Linguini

Monday
Sautéed Tilapia with Red Pepper Sauce
Orzo with Tomato and Feta

Tuesday
Grilled Chicken
Green Bean Salad

Wednesday
Hamburgers
Fruit

Thursday
Grilled Pork Chops
Green Bean Salad

Friday
Summer Garden Vegetable Pasta

Saturday
No Meal - Vacation

Recipe: Summer Garden Vegetable Pasta

Created by Ryan

Ingredients:
Angle Hair Pasta (Half package for two adults)
4 cloves Garlic - Chopped fine
1/2 Red Onion - Sliced thin
1 c. Zucchini - Sliced thin in half moon
1 c. Asparagus - Chopped in quarters
1 c. Tomato - Medium Dice
1/4 c. Olive Oil
Pinch - Red Pepper Flakes
Shredded Parmesan Cheese
Salt
Pepper

Directions
Bring water to a boil for the pasta. Meanwhile, prep vegetables.
(I slice the zucchini in half lengthwise, then slice across about 1/4 inch wide to get the half moon shape.)

In a non-stick saute pan, add olive oil and heat over medium heat.
Add red pepper flakes and saute lightly in oil (See note)
Add onions, toss and cook about 3 minutes till translucent.
Add Garlic and Zucchini, toss and cook 5 minutes

Cook Angle Hair Pasta per package Directions

Add Asparagus, toss and cook 5 more minutes - lower heat to medium, medium low
Add Tomatoes and season with salt and pepper to taste, toss and cook 3 minutes

Drain pasta (DO NOT RINSE) and put in pan with vegetables. Reduce heat to low.
Toss pasta with vegetables and serve in large pasta bowl.
Finish with shredded Parmesan cheese, toss and serve.

(NOTE: To reduce how spicy dish is, add red pepper flakes later with the tomatoes)

Menu for the week of August 13th, 2006

Sunday
Sautéed Talapia with Lemon Artichoke Pesto
Orzo with Tomato and Feta

Monday
Boiled Peel and Eat Shrimp
French Bread

Tuesday
Summer Garden Vegetable Pasta

Wednesday
Hamburgers
Fruit

Thursday
Grilled Chicken
Green Bean Salad

Friday
Steak Fajitas
Black Bean and Corn Salad

Saturday
Shrimp Scampi over Linguini

Menu for the week of August 6th, 2006

Sunday
Grilled Marlin Steaks
Tomato Cucumber Salsa
Green Salad

Monday
Scallops Scampi over Linguini

Tuesday
Frittata with Tomatoes and Asparagus

Wednesday
Hamburgers
Fruit

Thursday
Pasta with Roasted Vegatables

Friday
Diner out - Big Bowl

Saturday
Steak Fajitas
Black Bean Salad

Recipe: Tomato Cucumber Salsa

Recipe courtesy of Wegmans.com Tuesday, August 15, 2006

Tomato Cucumber Salsa Serves: 4 Active Time: 15 min Total Time: 45 min 1 medium (about 1/2 lb) cucumber, peeled, sliced lengthwise, seeded, diced small 1 tsp salt 1 jalapeno pepper (wear gloves) halved, seeded, diced very fine 4 large (about 3/4 each) tomatoes, diced small 3 Tbsp red onion, diced 4 Tbsp lime juice 2 Tbsp extra virgin olive oil 2 Tbsp chopped fresh cilantro Toss cucumbers in bowl with salt (will draw out moisture). Let set 1/2 hr; squeeze, then drain water off. Combine all ingredients in medium bowl. Recipe featured in Wegmans Menu Magazine Summer 2003, on pg.58. Nutrition Info: Each serving (1 cup) contains 140 calories, 16g carbohydrate (3g fiber), 3g protein, 8g fat (1g saturated fat), 0mg cholesterol and 400mg sodium. Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Recipe: Fajita Marinade

Juice of 3-4 Limes
1 Tbsp Kosher Salt
1 Tbsp Dark Chili Powder
2 Tbsp Ground Cumin
1/4 Cup Olive Oil

Mix all ingredients in a 1 gal zip lock bag. Reserve a little for basting while grilling. Marinade meat (flank steak is our common choice) for at least 40 min.

Recipe: Linguini with Shrimp Scampi

Linguine with Shrimp Scampi Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 3 servings User Rating:

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Recipe: Not So Famous Grilled Chicken Marinade

Created by Ryan

Ingredients
1 gal Ziplock Bag
8 Shakes (or there about) La Choy Lite Soy Sauce
1/2 tsp. McCormick California Style Course Garlic Powder with Parsley
1/4 c. Vegetable oil

Directions
Add chicken to ziplock bag
Add all ingredients to bag
Seal bag, mix to combine ingredients and coat chicken
Let marinate 30-45 minutes then grill.

Recipe: Lemon Butter Sauce

Lemon Butter Sauce

Recipe courtesy Sara Moulton

Lemon Butter Sauce:
1/2 cup dry white wine
3 tablespoons lemon juice
2 teaspoons minced garlic
1 tablespoon minced shallots
10 tablespoons chilled unsalted butter, cut up
1 tablespoon finely chopped fresh parsleySet a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3.

Over low heat, whisk in 6 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 4 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce.

Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Yield: 1/2 cup