Monday, October 26, 2009

Menu Plan Monday 10/26/09

Monday: White Bean Turkey Chili, Cucumber Salad & Pumpkin Bread
Tuesday: Moroccan Beef Patties, Mushrooms, & Roasted Rosemary Butternut Squash
Wednesday: Mexican Chicken Breasts & Baked Cauliflower (recipes below)
Thursday: Black Eyed Pea Casserole & Baked Apples
Friday: Spinach Turkey Meatloaf (recipe below) & Corny Bean Salad
Saturday: Mustard-Dill Chicken in Foil Packs (recipe below) & Sweet Potato Fries
Sunday: Pasta with Pumpkin and Sausage

Mexican Chicken Breasts

Ingredients:

1 Taco seasoning pkg
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream

Directions:

Put chicken and taco seasoning in plastic bag, shake and coat well. Place in sprayed (nonstick cooking spray) casserole dish. Bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done, then top with sour cream.

Baked Cauliflower

Ingredients:

1 Head of Cauliflower
Vegetable Broth
4 tbsp. grated Parmesan cheese

Directions:

Cut up Cauliflower and steam (can be done in microwave). Mash with vegetable broth until desired consistency. Top with Parmesan cheese. Bake in a 350 degree oven for about 20 mins. Until cheese is melted and slightly browned.

Mustard-Dill Chicken in Foil Packs

Ingredients:

1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Directions:

Preheat oven to 350°F.

Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce.

Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal. Place foil packs on a nonstick baking sheet; bake for 20 minutes.

Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.

Spinach Turkey Meatloaf


Original recipe from 1941 Better Homes & Gardens cookbook.

TURKEY LOAF:
1 bunch fresh spinach
2/3 cup dry bread crumbs
1-1/2 pounds ground turkey
2 eggs (or 4 egg whites)
1/4 cup grated onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sage

PIQUANT SAUCE:
3 tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Preheat oven to 350 degrees. Wash, rinse and dry spinach; chop fine. Mix with ground turkey, bread crumbs, beaten eggs, onion, salt, pepper and sage. Form into loaf and place in greased 5x8-inch loaf pan. Combine remaining Piquant Sauce ingredients and spread over top of loaf. Bake at 375 degrees for 1 hr.

2 comments:

Cara said...

I'm intrigued by the Pasta with Pumpkin and Sausage! Your whole menu looks great!

Steph at Problem Solvin' Mom said...

yummy! I love this time of year and your menu really captures the flavor of fall!