Tuesday, April 29
I actually Could not find all the ingredients for these before, so this will be my first attempt at this lasagna.
Artichoke and Mushroom Lasagna (Vegetarian, PG 166-
With some modification)
Ingredients:
3 Tbsp Olive Oil
2 Onions, Coarsely chopped
3 Garlic Cloves, Minced
1/4 cup walnuts
2 1/2 lbs mixed mushrooms, coarsely chopped
8 cherry tomatoes
4 Tbsp butter
1/3 cup Wheat Flour
4 1/2 Cups Milk
2 Bay leaves
2 Tbsp Lemon Juice
8 oz prepared whole wheat noodles
1 (14 oz) can artichokes hearts in water, drained
and halved
3/4 cup freshly grated Parmesan cheese
salt and pepper
Fresh oregano
Preheat the oven to 400. (Or you can do all the
prep work and store in the fridge for up to 3 hours. Remove from fridge
30 minutes before time to bake)
Mushroom Mixture:
Heat the oil in a large skillet and sauté the
onions gently for 10 minutes, until soft.
Add garlic and walnuts and sauté for 3-4 minutes,
until pale golden.
Stir in the mushrooms and cook for 10 minutes.
Simmer Briskly for another 10 minutes or until all
liquid is evaporated.
Add tomatoes to the Skillet and then remove from
the heat and set aside.
Sauce:
Melt the butter in a sauce pan, add flour and stir
over gentle heat for 1 minute.
Slowly whisk in the milk until you have a smooth
mixture.
Bring to a boil, add the bay leaves, and then stir
over gentle heat for 10 minutes or until thickened and smooth.
Add the Lemon Juice and season to taste with salt
and pepper.
Discard the bay leaves.
Grease a shallow Ovenproof dish and layer lasagna
noodles over the bottom.
Spoon half of the Mushroom mixture over the
noodles, and then half of the artichokes.
Cover with a layer of noodles and half the sauce.
Spoon remaining mushroom mixture over the top and
add remaining artichokes.
Top with remaining noodles
Stir the Parmesan cheese into the remaining sauce
and spoon evenly over the top of the lasagna
O Bake in oven for 40-50 minutes, until golden brown
and bubbling. Garnish with oregano sprigs, and serve.
Wednesday, April 30
Tenderloin Steak with Red onion Marmalade, Serve
with mashed potato and steamed broccoli
Olive Oil spray
1 large red onion, sliced and separated into rings
(about 2 cups)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon salt, divided
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch
thick)
Preparation
1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes.
Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer,
uncovered, 8 minutes or until slightly thick, stirring occasionally.
3. Sprinkle remaining 1/4 teaspoon salt, thyme, and
pepper evenly over beef. Place beef on a broiler pan coated with cooking spray;
broil 4 minutes on each side or until desired degree of doneness. Serve with
onion mixture.
Thursday May 1- Leftover lasagna
Friday May 2
Fr
Beef and Walnut Stir Fry (Eat clean, Pg 260)
Ingredients:
1 tsp coconut oil or sesame oil
8 OZ Lean beef tenderloin chopped into 1 inch
pieces
Half bunch asparagus, washed, trimmed and chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsley chopped
3/4 cups green beans trimmed and chopped into 1
inch pieces
1 clove Garlic, minced
1/4 cup toasted walnuts
1 tsp sea salt
Ground black pepper
1/2 Orange- Juice and discard peel
1 Tbsp Balsamic Vinger mixed with a pinch of salt
and pinch of garlic powder
1- Heat Oil over med-high heat in skillet
2- Add beef and cook until well done on all sides.
Add vegetables and garlic. Stir fry until tender
3- Add Walnuts and toss to heat through. Season
with Salt and pepper. Makes 4 servings. Place serving on serving of rice.
4- Deglaze Pan (this means to add liquid to a pan
that food has been cooked in, to dissolve the remains of roasted or sautéed
food that sticks to the bottom) with juice. Add Balsamic mixture and stir
well. cook over med-low until mixture is reduced by half. Pour over each plate
and serve.
Saturday, May 3
Chicken Picadillo (Eat Clean Pg. 134)
Ingredients:
2 Tbsp Coconut oil
1 Small yellow onion, peeled and chopped
1 Green Bell Pepper, seeded and chopped
1/2 Tbsp chili powder
1 Cup fresh tomatoes chopped
3 cloves of garlic, minced
1/2 tsp cumin
1/2 tsp dried Oregano
1 tsp sea salt
1 chicken breast, cooked and diced
1/4 cup raisins or chopped dates
1/8 tsp ground black pepper
1/2 bunch green onions, Trimmed and chopped
fresh cilantro for garnish
2 cups cooked rice
1- Heat oil in pan over med-high heat
2- Add onion and pepper and cook until onion is
soft - about 5 minutes
3- Add Chili powder, tomatoes, Garlic, cumin,
oregano and sea salt cook until it becomes fragrant- several minutes
4- Add Chicken, raisins. Heat through for another
10 minutes
5- Serve over rice or qunoia and garnish
chili powder
cumin
dried Oregano
red wine vinegar
Balsamic Vinegar
honey
2 1/2 lbs mixed mushrooms
cherry tomatoes
Fresh Oregano
Bunch of asparagus
Red Bell pepper (small)
2 Green Bell Pepper (small)
3/4 cups green beans
1 Tomato
bunch green onions
Whole Milk
3/4 cup freshly grated Parmesan cheese
8 oz prepared whole wheat noodles
Brown Rice
1 (14 oz) can artichokes hearts in water, drained and halved
1.5 LBS beef tenderloin steaks
1 chicken breast
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