Thursday, July 7, 2011

This Week-ends Menu Plan

Thursday: Grilled Steak Tips
Spicy Baked Potato Wedges
Wedge salad

Friday: Maine Crab Meat Sandwiches with Spinach Salad

Saturday Southwest Wraps and Pot stickers

Sunday: Greek Pasta Salad and Burgers

Southwest Wraps

3 C. grilled chicken, cut into bite-size pieces/ or one picked Rotisserie chicken
2 ears fresh corn, steamed then grilled (or use
1 - 16 oz. can black beans, drained and rinsed
2 medium Roma tomatoes, chopped
1/2 red or orange bell pepper, chopped
1 avocado, cubed
1/4 C. chopped cilantro
1/2 C. salsa
2 T. fresh lime juice
1/2 tsp. cumin powder
1/2 tsp. garlic salt
sour cream
Mix the chicken, corn, beans, tomatoes, pepper,
avocado and cilantro gently
in a medium size glass bowl. Stir in the salsa, lime,
cumin and salt.
Place in the fridge and let chill for 2 hours.
Wash Boston Bib lettuce (or you can use
leaf or Romaine lettuce). Drain and place
in fridge for 1/2 hour to crisp.
Serve the chicken mix in a lettuce leaf
for lettuce wraps or in flat bread
and top with sour cream, cilantro and
jalapeno slices if desired.

Greek Pasta Salad
1 pound cooked and strained pasta
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan

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