Week of July 3, 2011

Sun - Grilled Balsamic Steak
Mon - July 4th - BBQ
Tue - Greek Wraps
Wed - Creamy Lemon Pesto Chicken (Pampered Chef)
Thur - "Ossobuco" with Risotto
Fri - Fajitas
Sat - Sausage and Parmesan Pasta


Grilled Balsamic Steak
1 1/2 - 2 lb Steaks
1/2 cup balsamic vineger
1/4 cup olive oil
2 gloves garlic, pressed
Salt and Pepper
Mix vinegar, oil and garlic together. Coat steaks. Allow steaks to marinate at least 1 hour (overnight is best). Season both sides with salt and pepper. Grill to desired doneness (about 4-6 minutes each side for medium).


Greek Wraps
1/4 small onion
2 tbsp chopped Italian parsley
1 lb ground turkey (93% lean)
2 pressed garlic gloves
1 tsp each salt and ground black pepper
2 tsp olive oil
2 tbsp Greek Rub
1 16 oz can garbanzo beans
1 box couscous, prepared according to box directions.
1/2 cucumber, diced
1 tomato, diced
Yogurt Sauce: Honey Greek Yogurt, 2 tbsp chopped fresh parsely, 2 pressed cloves garlic, 1 tsp thyme mixed. Refrigerate until ready to use.
Feta, if desired
6-8 Whole wheat wraps
Mix turkey, onion, garlic, salt, pepper, and 1 tbsp of Rub together. In a large skillet, brown turkey mixture. Drain and crumble. Add garbanzo beans, couscous, and the other tbsp of rub and oil in the skillet with turkey. Warm until beans are heated. Warm wraps in microwave for 10-30 seconds until pliable. To assemble wraps, put some turkey mixture in a wrap, top with sauce, cucumber, tomato and feta, if desired.
  


Creamy Lemon-Pesto Chicken Linguine (Pampered Chef Deep Covered Baker - DCB - Recipe)
1 lemon
2 tbsp melted butter
2 tbsp flour
1 cup 2% milk
1 pressed garlic clove
1/2 prepared basil pesto
6 boneless, skinless chicken breasts, about 4 oz each
1 tbsp Citrus & Basil Rub (or Lemon-Pepper Seasoning)
12 oz uncooked linguine pasta
2 plum tomatoes
1/4 thinly sliced basil leaves


1. Zest lemon to measure 2 tsp. Combine butter and flour in batter bowl, whisk until smooth. Add lemon zest, milk and garlic to butter mixture. Microwave, covered, on high for 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto, mix well.
2. Season chicken with rub. Place chicken in DCB, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on high 12-15 minutes or until internal temp reaches 165F in thickest part of chicken. Remove from microwave, let rest covered 5 minutes.
3. Meanwhile, cook pasta according to package directions. Drain. Set pasta aside and keep warm. Seed and dice tomatoes.
4. Serve chicken and sauce over pasta, garnish with tomatoes and basil strips.
6 Serving. Calories 480, Total Fat 15 g, Sat Fat 5g, Protein 34 g, Carbs 50 g, Fiber 3 g.


Ossobuco
http://www.foodnetwork.com/recipes/saras-secrets/ossobuco-recipe/index.html
This recipe calls for veal shanks, but you can use beef or pork shanks as well. You can also do this recipe in a slow cooker instead of the oven - on high for 6 hours.
You can get Risotto in boxes at the market in the rice section, if you'd like directions to make it by scratch please let me know.


Fajitas
I buy our fajita meat from Carne Max on RD 68 in Pasco, WA. Serve with a boxed mexican rice and can of refried beans prepared according to package.
1 lb fajita meat (includes meat - such as beef or chicken - onions and peppers)
faijta size flour tortillas
Toppings: sour cream, cheese, lettuce, and tomatoes if desired
Cook meat in a skillet over medium high heat until done.


Sausage and Parmesan Pasta
2 boxes of Pasta Roni Parmesan Pasta, prepared according to package, keep warm
1 package of Italian Sausage Links
2 cups broccoli florets, steamed, keep warm
Cook sausage, and cut into pieces. Mix with pasta and broccoli. Serve warm, top with shredded cheese if desired.