This week's healthy menu

The weather last week was crazy, so I wasn't able to follow my menu very well. You can expect to see some of those meals again very soon, but for now, it is another week with NO repeats! (and lots of first time recipes for me)

Monday: Tilapia with Spinach pesto. I found this recipe on line, but am making a few alterations to accommodate our diet. You can find the original recipe here. For the pesto mix some fresh spinach leaves, a clove of garlic, a handful of pecans in the food processor. Stream in olive oil until desired consistency. Oil a baking dish and place a few handfuls of spinach in the bottom of your dish. Place the fish filets over the spinach, then top with the pesto and salt and pepper. Place in a 400* oven and bake for 15-20 mins. Serve over brown rice and with some suateed mushrooms. Make double rice for Tuesday's meal. I'll be using short grain brown, but use whatever your family likes.

Tuesday: Sesame chicken and fried rice. Another online recipe, again with modifications. Here is the original recipe.
For the batter you need:
2 tbs of soy sauce
3 drops of sesame oil
2 tbs of gf baking mix
2 tbs of corn starch
3 tbs of water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp canola oil
For the sauce:
1/2 c water
1/8-1/4c of rice wine vinegar (depending on if you like a sweeter sauce)
1/4c cornstarch
1c sugar
2tbs soy sauce
2tbs sesame oil
1tsp chili sauce (or more if you like it spicy)
1 clove minced garlic

Cut chicken breast into bite size pieces. Mix all the batter ingredients together and let chicken marinate in it for 20 min. Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you fry the chicken. Fry the bites of battered chicken in a light colored oil (I'll use canola) in batches, keeping them warm in the oven. Right before you finish all the chicken bring the sauce back up to a boil. Then pour the sauce over all the chicken and top with sesame seeds.

For the fried rice, ad your leftover rice and your favorite veggies (carrots, peas, onions) to a large skillet with hot light colored oil. You can also scramble an egg in the pan right before adding in the rice and veggies. Serve the chicken over the top. I can't wait to try this meal!

Wednesday: Crockpot Beef Fajitas. These aren't your typical sizzling fajitas, but it is the same flavors and is so easy. I'm going to get what ever lean roast is on sale this week; I think it is a sirloin roast, but you could use what ever cut of beef you want. Add in sliced pepper and onions. Then season with fajita seanoning and some fresh lime juice. Add some water to cover and cook all day long. Serve with refried beens, rice, guacomole, salsa and corn tortillas. This will make a ton, so I will be freezing the leftovers for a rainy day.

Thursday: BBQ chicken thighs. Curtis loves this and he hates dark meat, but this is really tasty and easy. In the crock pot add bone in, skin on chicken thighs. Cover with bbq sauce and water. Let cook for several hours until the meat is falling off the bone. Serve with a green salad and mashed potatoes.

Friday: Hobo dinners. When I told Curtis we were going to have this, the Eagle scout in him was very excited. Chop up potatoes, onions, and carrots into little bite size peices, all the same size. Make beef patties seasoned however you like them. I like some hienz 57 in mine. Take a pice of foil for each patty. Spray with a little cooking spray. Make a bed of veggies then place the patty on top. Season with s&p and seal it up like a little pouch. Place all the pouches on a baking sheet and cook in a 375* oven for 45min-1hr until meat is cooked through and veggies are tender. Serve with some sort of green veggie, maybe green beans.

Saturday: Buffalo Chicken Salad. Grill a couple of chicken breast. Sauce them with Frank's red hot sauce and margerine mixture. Slice and serve over a fresh green salad with celery and carrots. Top with blue cheese or ranch dressing.

Sunday: Leftovers. I am so looking forward to these meals and I know I will want to have them a couple of times.