Week #10

DOUBLE DIGITS!!!  WOOHOO!!!  We've reached Week #10 of my little experiment.  Monday starts off with a very special day and memory for this little blogger.  Valentine's Day 2004 was my very first official date with my husband.  I always prepare our special dinner for Valentine's Day which I'm sharing with you here today.  It's a family-fave for very many reasons.  :)  

Sunday -  Our Valentine's Celebration - Pesto Pepper Rolls (family fave!)

What you need: 6 boneless-skinless chicken breasts, 1 jar (15 oz to be safe but you'll probably have extra) prepared pesto sauce, 2 cups shredded Monterrey Jack Cheese, 1 jar (15 oz) roasted red peppers (found in the pickle aisle!), toothpicks

Instructions: Preheat the oven to 350. Place chicken breasts between plastic wrap and pound away your frustrations with a cooking mallet thingy until the breasts are about 1/4 inch thick. Spread a generous layer of pesto on the chicken breasts, sprinkle with some cheese, and place a layer of roasted red peppers down the center.  Next, roll up the chicken breast like a jelly roll (kinda like a burrito but with open ends)  and secure with toothpicks. Place in a lightly greased 9 x 13 inch pan.  Bake for about 45 minutes. Serve with your favorite sides - works really well with roasted asparagus and freshly baked rolls. Enjoy!

Monday - Thai Chicken Lettuce Cups (family fave!)

What you need: 1/4 cup lime juice, 1/2 cup light coconut milk, 2 Tbsp reduced fat peanut butter, 1 tsp crushed red pepper flakes, 10 oz cooked, boneless-skinless chicken breasts, 2 cups cooked brown rice, 12 pieces butter lettuce or romaine, 1 cup shredded carrots, 1 cup sliced cucumbers, 1 1/2 cups mandarin oranges, 1/4 cup chopped scallions, 2 Tbsp chopped fresh cilantro (Be sure to save the leftover coco milk and cilantro for Thursday's meal!)

Instructions: In a large bowl, mix the first four ingredients until nice & smooth.  Next, stir in the chicken and rice. Divide into 12 piles and fill up the lettuce leaves. Top with the remaining ingredients.  YUM!!!

Tuesday - Spinach Cheese Manicotti

What you need: FOR SAUCE:1 chopped onion, 2 minced garlic cloves, 1 Tbsp olive oil, 3 cans (8 oz each) no-salt added tomato sauce, 2 cans (6 oz each) tomato paste, 1 1/2 cups water, 1/2 cup dry red wine or veggie broth, 2 Tbsp Italian seasoning, 2 tsp sugar, 2 tsp dried oregano. FOR FILLING: 1 pkg (8 oz) fat free cream cheese, 1 1/4 cups (10 oz) 2% cottage cheese, 1 pkg (10 oz) frozen chopped spinach thawed and squeezed "dry," 1/4 cup grated parmesan, 2 eggs lightly beaten, 1/2 tsp salt, 1 pkg. (8 oz) manicotti shells, 1 cup shredded part skim mozzarella.

Instructions: In a large sauce pan, saute onion and garlic until tender. stir in tomato sauce, paste, water, wine Italian seasoning, sugar and oregano. Bring to a boil.  Reduce heat and simmer for about 15 - 20 minutes. While your sauce is simmering away, beat the cream cheese in a large bowl until nice and smooth. Stir in the cottage cheese, spinach, parmesan, eggs and salt. Stuff the cheese mixture into the manicotti shells - a tip here is to put the mixture into a ziploc baggie, seal the bad and trim the corner off the bag to make a quick pastry-type bag.  Then all you have to do is squirt the cheese into the shells. Pretty slick, eh?!  Next, spread about a cup of the sauce in the bottom of a 9 x 13 baking dish. Arrange the stuffed manicotti in the dish and pour the remaining sauce over the manicotti. Cover and bake at 350 for 50 - 55 minutes. Uncover and sprinkle with the mozzarella and bake for another 5 - 10 minutes.  Serve with a nice green salad or fresh veggies. 

Wednesday - Bruschetta Chicken Wrap

What you need: 1 chopped medium tomato, 1 Tbsp chopped fresh basil, 1 tsp minced garlic, 2 Tbsp fat free balsalmic dressing (any vinaigrette is yummy!), 1/2 tsp extra virgin olive oil, 2 oz boneless-skinless chicken breast thinly sliced (I use deli sliced chicken breasts - quick and easy), 1 cup fresh baby spinach leaves, 1 large whole wheat tortilla

Instructions: Mix the first 7 ingredients in a bowl. Place the mixture in the center of the tortilla, roll it up and viola! Dinner.

Thursday - Curried Tofu with Rice (this is a new one - no promises!!! I'll update with the results once we try it)

What you need: 1 pkg (12 oz) extra firm tofu drained & cubed, 1 tsp seasoned salt, 1 Tbsp canola oil, 1 chopped small onion, 3 minced garlic cloves, 1/2 cup light coconut milk, 1/4 cup minced fresh cilantro, 1 tsp curry powder, 1/4 tsp salt, 1/4 tsp salt, 2 cups cooked brown rice

Instruction: Sprinkle tofu with seasoned salt. In a large non-stick skillet coated lightly with cooking spray, saute tofu until lightly browned - remove from pan and keep warm. In the same skillet, saute the onion and garlic for 1 - 2 minutes. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for about 4 - 5 minutes until slightly thickened. Stir in tofu and heat through. Serve over rice. 

Friday - FFY (fend for yourself) - After a week of cooking these excellent meals, there's bound to be leftovers!  And if not, order in and reward yourself for a great week!

Until next week, my friends!  See you then!