Thursday, January 28, 2010

Weekly Menu #10 - Heather

Found a lot of these recipes in Real Simple in an article about 400 calorie or less meals. Have been wanting to try them. However, the creamy gnocchi was not from that article! :) It just
looked yummy and like something J would really like. If you really want to be adventurous make your own gnocchi...I did it once and it was fantastic!!! But I can tell you I will be buying
prepackaged from the store this time!! :)
Have a good weekend everyone!
Delicious and quick chili. I used about 1 lb of ground beef instead of turkey and chopped up 1/2 a chipotle chili. Also, since I don't like green bell peppers, I used red. Might have been a little sweet.

Serves 4 Hands-On Time: 15m Total Time: 40m
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey (preferably dark meat)
2 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
kosher salt and black pepper
1/4 cup reduced-fat sour cream
cilantro sprigs, for serving
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.
Add the tomatoes (with their juices), the beans, ½ cup water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.
Chicken with Broccoli Rabe, Apricots, and Pine Nuts
Very tasty. I did add some herbs to the chicken breast. Unfortunately, couldn't find broccoli rabe, so substituted regular broccoli.
Serves 4 Hands-On Time: 25m Total Time: 25m
2 teaspoons plus 1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
6 dried apricots, sliced
2 tablespoons pine nuts
2 cloves garlic, sliced
1 bunch broccoli rabe (about 1 pound), trimmed

Heat 2 teaspoons of the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper and cook until the chicken is golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high heat. Add the apricots, pine nuts, and garlic and cook, stirring, until the pine nuts and garlic are golden brown, 2 to 3 minutes; remove with a slotted spoon.
Add the broccoli rabe, ¼ cup water, and ½ teaspoon salt to the second skillet and cook, covered, until the broccoli rabe is tender, 2 to 3 minutes; add the apricots, pine nuts, and garlic. Serve with the chicken.
Creamy Pesto Gnocchi with Green Beans and Ricotta

One of the most delicious things we've had. I made my own pesto instead of store bought.

Serves 4 Hands-On Time: 10m Total Time: 20m

1 pound gnocchi (refrigerated or frozen)
kosher salt and pepper
1/2 pound green beans, cut into 1/2-inch pieces (about 2 cups)
1 8-ounce container store-bought pesto (about 1 cup)
1/4 cup heavy cream
1/4 cup ricotta
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper.
Creamy Barley Salad with Apples

Serves 4 Hands-On Time: 15m Total Time: 45m

1/2 cup pearl barley
Kosher salt and black pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, thinly sliced
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

In a medium saucepan, combine the barley, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.
Divide the arugula among bowls. Top with the barley mixture.
Steak with Arugula, Orange, and Hearts of Palm Salad
Serves 4 Hands-On Time: 20m Total Time: 20m
1 teaspoon plus 1 tablespoon olive oil
1 1/2 pounds sirloin steak (1 inch thick)
kosher salt and black pepper
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 orange
2 bunches arugula, thick stems removed (about 8 cups)
1 14-ounce can hearts of palm, rinsed and sliced
1 shallot, thinly sliced
1/4 cup pomegranate seeds (optional)

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Cut away the peel and pith of the orange. Working over the bowl of vinaigrette, cut out the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds, if using.

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