Wednesday, May 4, 2011

Menu Plan for May 4-6, 2011

I didn't get a chance to get my menu plan up yesterday or the day before. Work was keeping me busy busy busy, and then when I got home, I had some major back pain that kept me from doing anything remotely productive. If the pain had been a little futher forward towards my chest, I'd have sworn it was a mini heart attack. But I'm still alive, so that's a good thing :)

We are on an extremely tight budget for the next few weeks, thanks to the Tax Man. I spent the last $50 I could at the grocery store Monday so we had some fresh produce. Here's to hoping nothing bad happens in the next two weeks!

Wednesday: Asparagus Risotto
I am posting this recipe as is, but I am modifying it slightly. I am not using shallots (yuck!), and I am replacing the arborrio rice with brown rice. I'm also combining white and green asparagus, because I don't have enough of either to use just one. We'll see how it goes :)

Ingredients
1/2 tsp table salt, for cooking water
1 pound(s) asparagus, trimmed and cut into bite-size pieces
2 spray(s) cooking spray
1 Tbsp unsalted butter
3 small shallot(s), minced
1 cup(s) uncooked arborio rice
1 Tbsp fresh lemon juice
4 cup(s) canned chicken broth
1/3 cup(s) grated Parmesan cheese, such as Parmigianno-Reggiano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Directions
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
Meanwhile, bring broth to a simmer; keep warm.
Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper. Yields 1 scant cup per serving.
Makes 6 servings.
Courtesy of Weight Watchers

Thursday: Turkey Tacos!
Hubs just loves it when I make tacos, so yet again, it's on my meal plan. It's something I can modify every time based on what I have in the fridge. There was some great-looking bagged salad on clearance, so I'm going to make myself a taco salad. Hubs will likely just eat the meat with a ton of cheese, like he normally does :)
Link here: Taco Salad

Friday: Quinoa and Black Beans
I had this on my menu plan a couple of weeks ago, and never got to make it. This time I am more prepared, and have everything I need! I did try quinoa with corn and chicken broth last week and it was really good, so I think I'm going to like this as well. Bonus - Hubs was really excited when he saw me put black beans in the grocery cart :) As always, I am taking the onions out.

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions
1.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Courtesy of AllRecipes.com

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