I am posting the menu for this week, hope you all enjoy!!!
Sunday- Pesto Chicken with Parmesan Noodles and Broccoli with Herb Butter
Monday- Grilled Pork Chops with Texas Dry Rub and Couscous with Fresh Parsley
Tuesday- Bowtie Tuna Noodle Bake
Wednesday- I am cooking for church this week. I have had a request to have Breakfast for Dinner.
Thursday- Herbed Chicken in Pastry and Green Beans with Caramelized Onions
Friday- Flank Steak with Caramelized Onions and Spicy Hash Browns
Saturday- Mummy Dogs with Mac & Cheese (Something fun for the kids for Halloween!)
I will do my shopping today so I will let you know how much I spend!
For tonights dinner:
Pesto Chicken with Parmesan Noodles
1 box Angel Hair Pasta
6 Carrots, thinly sliced
3 Tbsp Butter
4 Boneless Chicken Breast, cut into cubes
3/4 cup pesto sauce (I make a fresh pesto using fresh basil, spinach, pinenuts or almonds, olive oil, garlic and parmesan cheese.)
1/2 cup Parmesan cheese, finely shredded
1/4 tsp black pepper
1/3 cup Italian parsley, chopped
Cook pasta in large pot of boiling water until cooked, drain and return to pot.
Meanwhile, in a medium skillet, melt the butter and cook the carrots over medium heat for about 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Turn off heat, add pesto, and pasta and gently toss to coat, adding more pesto, if desire.
Serve pasta in bowls and sprinkle with Parmesan cheese and ground black pepper. Garnish with parsley and serve.
498 calories, 10 grams of fat per serving
Broccoli with Herb Butter
1 1/2 medium bunch or broccoli, tough stals trimmed
4 1/2 tbsp butter
3/4 tsp each dried basil, marjoram, and thyme
Place broccoli in a steamer basket or in a pan with enough water to cover. Cook over medium heat until crisp-tender, about 6-7 minutes. Drain well and immediately run very cold water over it.
In a microwave safe bowl, combine butter and herbs and heat until butter is melted. Pour over broccoli and toss until coated. Serve immediately.
129 calories per serving 9 grams of fat
So, I just finished making dinner. I did make a couple of changes to the dish. I used Whole Wheat Penne Pasta instead of the Angel Hair. Also to make the dish a little cheaper, I only used 2 big chicken breasts and cut them into cubes. I seasoned the chicken with salt and pepper before cooking in the skillet.
ReplyDeleteTo make the pesto I took about 1 big handful of fresh basil off my basil plant and about 2 big handfuls of spinach. I used a mixture of almonds and pine nuts that I toasted in a skillet. I also used 3 cloves of garlic, some olive oil and Parmesan cheese. I put the ingredients in my food processor and chopped them up until the right consistency. I also added a little bit of salt and pepper for flavor. and lemon juice to help retain color.
This dish came out very good! We even had some leftovers so that my husband can have lunch tomorrow!