Menu Monday 1/2

I know I already posted today but I am going to try to start Monday Menus here. We typically shop on Sunday or Monday and I like to have a meal plan for the week. Since we are trying the 17 Day Diet again I have to look up a lot of the recipes so I figured since I am already doing it, why not just share. So here is the menu for our first 7 days:
Monday:
Rotisserie Chicken (the kind from HEB - they may not be true to the diet but its the better then pizza on shopping night)
Frozen green beans, thick cut, sauteed with a little soy sauce


Tuesday:
Pepperidge Farm Stuffing Coated Chicken (Im using pork chops, but you should use chicken)

1/4 c. butter
2 c. Pepperidge Farm Herb Seasoned Stuffing Mix
1 tsp. salt
2-3 lb. chicken (cut up)
1 egg
1 tbsp. water

Preheat oven to 425 degrees. Put butter in shallow baking pan in oven until melted.Combine crushed stuffing mix and salt in plastic bag. Dip chicken parts in egg that has been beaten with water. Shake a few pieces at a time until well coated. Place chicken, skin side down in melted butter. Bake uncovered 30 minutes. Turn and continue baking 15 minutes. Serves 4.

Roasted Parmesan Green Beans

Skinnytaste.com
Servings: 4 • Serving Size: 1 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: 0
Sodium: 38.4 mg (without salt)

Ingredients:

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• 1/4 tsp garlic powder
• 1 1/2 tbsp shredded parmesan

Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.


Wednesday:
Pesto Chicken with Peppers
1 onion
6 peppers (assorted colors)
Chicken
Knorrs Pesto mix


Mix Pesto according to package
toss peppers and onion then lay out on a foil covered cookie sheet
season chicken the toss in the remaining pesto
cook at 400 degrees until Chicken is cooked.


Thursday:


Chicken and Broccoli

Recently one of my favorite Chinese dishes has been Chicken and broccoli. I know I have not been posting a lot of Asian recipes lately but don’t worry, I still have more. Chinese chicken with broccoli is your basic stir fry. Chicken bits and broccoli florets stir fried with a delicious sauce. The sauce is a basic combination of Asian flavors such as hoisin sauce, oyster sauce, chicken broth and garlic. Red pepper flakes are added for a little heat and can be adjusted to your taste. If you choose the broccoli can be cooked ahead to save a little time. I like to toss my chicken bits with cornstarch to make them a little crispy but it’s totally optional. Normally this dish is not breaded. You could also deep fry the chicken bits and cook the sauce separately. Serve with white rice. Enjoy.
Ingredients:
1 1/2lbs boneless skinless chicken breasts (cut into small chunks)
1 ½ tablespoons sesame oil
2 tablespoons garlic (chopped)
¼ teaspoon dried red pepper flakes (or more to taste)
4 cups fresh broccoli florets
6 tablespoons chicken broth (divided)
1 tablespoon sesame oil
salt and pepper
5 green onions (sliced)
¼ cup hoisin sauce
3 tablespoons oyster sauce
Sesame seeds (for garnish, optional)

Cooking Instructions:
Step 1: Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.
Step 2: Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).
Step 3: Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with white rice.
(Makes 2 Servings)


Friday - we weren't sure about re-heating this so made it a night we wouldn't need leftovers for lunch
Grilled Zucchini Pizza 
http://www.kalynskitchen.com/2010/08/recipe-for-grilled-zucchini-pizza.html


Saturday:
 Parm Honey Pork Roast
Ingredients:


1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water


Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Roasted Parmesan Green Beans

Skinnytaste.com
Servings: 4 • Serving Size: 1 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: 0
Sodium: 38.4 mg (without salt)

Ingredients:

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• 1/4 tsp garlic powder
• 1 1/2 tbsp shredded parmesan

Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Sunday:
Brunch
Broccoli and Italian Sausage Egg Muffins
Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.


Dinner
We purchased a pre-cooked ham over the holidays and are cooking that (its not really on the diet I don't believe)

Loaded Cauliflower

• 2 1/2 cups cooked cauliflower (I use frozen, cooked until tender, in the microwave)
• 1 cup sour cream (low fat works here, too)
• 3/4 cup shredded cheddar cheese (full-fat works best)
• 3 green onions , finely chopped
• 3 -6 slices cooked crumpled bacon (or turkey bacon)
• salt and pepper

Directions:

1. Pre-heat oven to 350.
2. Chop cooked cauliflower into very small pieces.
3. Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
4. Stir in the cauliflower.
5. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
6. Bake for 20 minutes.
7. Sprinkle the remaining green onions on top just before serving.

I will also be purchasing the stuff for the avocado "yummy lunch" (click here) I've previously posted. Avocados are not allowed on the 17 Day Diet yet, but Im ok with that.


Please note, these are not my original recipes. They have been found through pinterest and other internet sources. 


I hope you enjoy having a weekly menu freebie!