Menu/Grocery List/Recipes

Menu

Saturday, February 5, 2011
Soft Tacos (5 points for 2), Fresh Green Salad (0 points), Chips & Salsa (3 points)

Sunday, February 6, 2011
Home-made Pizza (no cheese) (4 points), Raw Kale Salad (2 points)

Monday, February 7, 2011
Chicken with Balsamic Vinegar, Sweet Onions & Thyme (5 points), Baked Beets (0 points), Couscous (semolina) (1 cup cooked 3 points)

Tuesday, February 8, 2011
Lentil Salad with Tomatoes, Dill & Basil (2 points), Cajun Sweet Potato Fries (2 points)

Wednesday, February 9, 2011
Stir-fry Chicken & Broccoli with Red Peppers & Cashews (6 points), Ginger Asparagus (0 points), Rice (2 points)

Thursday, February 10, 2011
Left-overs night (points vary)

Friday, February 11, 2011
Cajun Pepper Steak (5 points), Quick Sesame Broccoli (0 points), Fresh Green Salad (0 points)

Saturday, February 12, 2011
Deli-style Vegetarian no-cheese pizza (10 points), salad (0 points)

Sunday, February 13, 2011
Spiced Pork Chops with Pineapple Salsa (5points), Chipotle Chickpea Salad (2 points)

Deli-style no-cheese Vegetarian pizza

Toppings for our home-made BBQ Chicken Pizza

Add caption

Nursing Violet, and assembled pizzas


Close up.

BBQ Chicken Pizza

Raw Kale Salad

 Raw Kale Salad (3 points)

Ingredients

·         2 bunches kale, washed, dried and chopped

·         1/2 medium red onion, chopped

·         1 medium apple, seeded and chopped

·         2 teaspoons garlic, minced

·         2 teaspoons fresh ginger, peeled and grated

·         1 whole, ripe avocado, peeled and chopped

·         2 tablespoons fresh lemon juice

·         2 tablespoons olive oil

·         2 teaspoons Tamari soy sauce or Bragg's Amino Acids

·         1/2 cup cashews, raw, chopped

How to make The Best Raw Kale Salad Ever

Wash, de-stem and chop kale; place in large bowl. Add lemon juice and avocado, and with your hands mix together until the avocado is smooth. Add the remaining ingredients and mix well. Serve immediately. 

Soft Tacos

Soft Tacos (5 points for two)
15 oz. lean ground beef
2 c. canned tomato puree
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. granulated sugar
1/4 tsp. freshly ground black pepper
12 flour tortillas (6 inch diameter)
2 c. shredded iceberg lettuce
1 c. fresh tomatoes, chopped
1/2 c. green bell pepper, chopped
1/2 c. onion, chopped

Preheat broiler. Broil beef on broiler rack 4 inches from heat, 2 minutes; discard fat. In large nonstick skillet, crumble beef; stir in tomato puree, chili, garlic and onion powders, sugar and black pepper; mix well. Cook over low heat, 20 minutes, or until beef is cooked through and mixture thickens. Heat tortillas, one at a time, in a medium nonstick skillet over medium heat, 2 minutes on each side. To serve, place 1/4 cup meat mixture on each hot tortilla. Divide lettuce, tomatoes, bell pepper and onions evenly among tortillas. Fold tortillas over filling to enclose. Makes 6 servings.