Sunday, May 22, 2011

Weekly Meal Planner Week 10

Szechwan Shrimp
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Chicken Cordon Blue Casserole
2 1/2 cups chopped cooked chicken
1 (10 ounce) tub PHILADELPHIA Original Cooking Creme
1/2 pound fresh asparagus spears, cut into 1-inch lengths
4 ounces OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 cup KRAFT Shredded Swiss Cheese, divided
10 RITZ Crackers, crushed
2 cups hot cooked wild rice
Heat oven to 375 degrees F.
Combine first 4 ingredients and 1/2 cup Swiss cheese; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with remaining Swiss cheese; cover.
Bake 45 min. or until heated through, uncovering and topping with cracker crumbs after 30 min.
Serve over rice.

Barley Broccoli Soup
3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups chopped fresh broccoli, cooked and chilled
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

Balsalmic Roasted Pork Loin
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

15- Minute Vegetarian Chili
PointsPlus™ Value: 8
Servings: 4
Preparation Time: 7 min
Cooking Time: 8 min
Level of Difficulty: Easy
1 tsp Oil, canola
1 clove(s) Garlic, fresh, minced
14½ oz Tomatoes, stewed
15 oz Beans, kidney, canned, all types, rinsed and drained
15¼ oz Corn, yellow, canned (vacuum packed), drained
15 oz Tomato sauce, canned
1 Tbsp Chili powder
½ tsp Dried oregano
½ tsp Pepper flakes, red, crushed
¼ cup(s) Onions, dehydrated flakes
¼ tsp Pepper, black
4 Tbsp Cheese, cheddar, shredded, low-fat, sharp-variety
1. Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper; stir well.
2. Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.

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