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.