Sunday, January 3, 2010

January 3, 2010

OK, menu for this week (I cook one week and Amo cooks the next, even though I've been trying to convince him for 8 years to be the fulltime chef in our house, he likes every other week off). Most of these are from Cooking Light's January 2010 magazine as we try to eat healthier

Sunday: we always order Chinese on Sundays! Love the Mei Fun with shrimp
Monday: leek & potato soup and salad lyonnaise - simple comfort food 
Tuesday: left over Chinese food 
Wednesday: halibut with citrusy tomatoes & capers
Thursday: whole wheat penned pasta with brie, mushrooms & arugla
Friday: Dijon Croque Monsier sandwiches with haricot verts & red pepper salad
Saturday: go out with friends

1. Anyone have any good ideas for my NEXT week's menu?
2. My co-hort in the Polar Bear swim and I agree to our next "push ourselves" outing.....Ray's Mountain Bike Park on the near west side in February! It's a cool place check it out:

Ready for whatever 2010 throws at me!

1 comment:

  1. Baked Chicken Parmesan

    Spinach fettuccine with breaded chicken breast, topped with pasta sauce and Parmesan cheese.

    Serving: 2
    Preparation Time: 40 minutes

    Calories : 398 498 299
    Protein : 41 51 31
    Carbs: 44 55 33
    Fat : 5 6 4

    2 egg whites
    1/3 cup Italian-seasoned breadcrumbs
    4 Tbsp reduced-fat Parmesan cheese, grated, divided
    2 portions chicken breast (about ½ lb)
    2 portions spinach pasta (about 4 oz uncooked)
    1 cup low-fat pasta sauce
    2 cups baby spinach leaves


    Preheat oven to 400° F.
    In a medium mixing bowl, beat egg whites with fork until slightly frothy. Then, mix breadcrumbs and 2 tablespoons of reduced-fat Parmesan cheese in a pie plate.
    Dip chicken breasts in egg whites and then into the breadcrumb mixture, coating both sides.
    Lightly coat a baking sheet with cooking spray. Place chicken breasts on the baking sheet; bake for approximately 12 minutes, turn over and bake approximately 12 more minutes, until chicken is no longer pink in the center and coating is golden brown.
    While the chicken is baking, prepare spinach pasta according to its package directions.
    In a small saucepan, warm pasta sauce over medium heat.
    Divide spinach leaves between two separate plates. Layer portions of warm spinach pasta and baked chicken breasts over spinach leaves. Top with pasta sauce and remaining Parmesan cheese. Serve and enjoy!