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