Monday, February 18, 2008

Menu Plan for this week

Ok, this is a loose plan since I'm not sure exactly WHEN we'll be eating the dishes, just WHAT we'll be eating this week. Recipes for Salmon and Sauerbraten posted below. Check out I'm an Organizing Junkie ( ) for more Menu Ideas!

Tonight (Monday) was Miso-Glazed Salmon - Hubby and I love this!

For the rest of the week:
Polenta with Shrimp (Not sure how I'll fix the shrimp yet, we'll play it by ear)
Sauerbraten (using an already cooked piece of beef in the freezer)
Roasted Herb Pork Lion (This will be soon since it's thawing in the fridge as I type)
Chicken Breasts (I'll decide how on the day of)
Split Pea Soup (This will be later on in the week so I can give some to my mom when she comes this weekend so we can go to a Herb Society Meeting on Saturday together- and some will go to FIL and MIL too. Yes, I'll be making a lot.)

Miso-Glazed Salmon

A sweet-salty miso, brown sugar, and soy sauce glaze caramelizes in about 10 minutes as it cooks atop this rich, meaty salmon.

1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives

Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Yield: 4 servings

CALORIES 297 (33% from fat); FAT 10.9g (sat 2.5g,mono 4.7g,poly 2.8g); PROTEIN 32.4g; CHOLESTEROL 80mg; CALCIUM 29mg; SODIUM 742mg; FIBER 0.3g; IRON 1mg; CARBOHYDRATE 15.7g

Cooking Light, NOVEMBER 2002

* Exported from MasterCook *

Round Steak Sauerbraten (9 pts)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs round steak -- cubed
vegetable cooking spray
3 beef bouillon cubes
2 c water
1 onion -- minced
1/4 c vinegar
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp mustard seed
1/4 tsp ground cloves
2 tbsp brown sugar
1/2 tsp salt
1/2 tsp ginger
pepper -- as desired
1 tbsp Worcestershire sauce
1 bay leaf
6 to 8 ginger snaps

Brown meat in fat. Add bouillon and water. Bring to boil. Stir in
remaining ingredients. Cover and simmer 1 1/2 hours. Thicken with ginger
snap cookies.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 412 Calories; 22g Fat (48.8%
calories from fat); 34g Protein; 18g Carbohydrate; 1g Dietary Fiber; 101mg
Cholesterol; 922mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : Can do in pressure cooker or in crockpot. If do in there,
leave roast whole.
Serve with dumplings, noodles, rice, potatoes, etc.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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