Recipes for week of July 25th

Serving Size: 4 People  [A]   Bacon Wrapped Garlic Chicken [B]   Cabernet Garlic Tri-Tip [C]   Pork Chops Stuffed with Spinach, Feta and Pine Nuts [D]   Rosemary Pork Chops with Wild Rice | Cumin Carrots Each recipe and side is coded with an A,B,C,D or E that corresponds to the shopping list. If you're unable to make a particular dinner, simply cross off everything in the grocery list with that code. There is extra room under each category for you to write in your own ingredients. What You Need But May Already Have all purpose flour balsamic vinegar black pepper butter Cabernet Sauvignon canola oil coarse salt dried basil garlic, minced ginger, minced ground cumin olive oil cooking spray olive oil soy sauce (low sodium) sugar white wine vinegar Frozen 1 10-ounce package frozen chopped spinach C Meat, Fish, Poultry 12 bacon slices A 4 boneless pork chops D 4 boneless pork chops (1 1/2-inches thick)C 4 boneless, skinless chicken breasts A 1 1/2 pounds tri-tip roast (sirloin tip) B Produce 1 yellow onion C 1 1- pound bag baby carrots D 1 head garlic D 1 .66-ounce package fresh rosemary D Nuts 1/8 cup pine nuts C Cheese 4 ounces cream cheese A 1/4 cup crumbled feta cheese C Canned Goods/Sauce 2 14-ounce cans chicken broth C D Pasta/Rice 1 6-ounce box long grain and wild rice D

RECIPES FOR JULY 25 - 1 OF 4 [A] Bacon Wrapped Garlic Chicken   F  Prep time: 15 minutes 4 boneless, skinless chicken breasts 4 ounces cream cheese, softened 1 teaspoon garlic, minced 1 teaspoon dried basil 1/2 teaspoon black pepper 12 bacon slices per serving: 437 calories; 35 grams protein; 32 grams total fat; 0 grams fiber; 13 grams saturated fat; 1 gram carbohydrates; 130 mgs cholesterol; 537 mgs sodium [1] In a small bowl, combine the cream cheese, garlic, basil and pepper. [2] Cut each chicken breast into 3 strips. Top half of the chicken strips with a spoonful of the cream cheese mixture, then top with another chicken strip, to make a sandwich. Wrap 2 slices of bacon around each chicken breast strip. Individually wrap each chicken strip with plastic wrap. [3] Place chicken pieces into a freezer bag. Affix cooking label and place in the freezer. COOKING INSTRUCTIONS: Thaw. 1. In a large skillet, melt one tablespoon of butter over medium-low heat. Add chicken strips. Brown bacon on all sides using tongs to flip the pieces. 2. Reduce heat to low. Cover and cook chicken until no longer pink, about 15 minutes. Turn chicken pieces over occasionally as they cook.
RECIPES FOR JULY 25 - 2 OF 4 [B] Cabernet Garlic Tri-Tip   F  Prep time: 5 minutes  1 cup Cabernet Sauvignon 1/4 cup sugar 3 tablespoons soy sauce (low sodium) 2 teaspoons ginger, minced 1 teaspoon garlic, minced 1 1/2 pounds tri-tip roast (sirloin tip) per serving: 351 calories; 36 grams protein; 14 grams total fat; 0 grams fiber; 5 grams saturated fat; 15 grams carbohydrates; 109 mgs cholesterol: 762 mgs sodium [1] In a large resealable plastic bag, combine wine, sugar, soy sauce, ginger and garlic. Add tri-tip and turn to coat. Affix the cooking label and place flat in the freezer. COOKING INSTRUCTIONS: Thaw 1. Preheat grill to medium heat or heat broiler to high. 2. Lift meat from bag. Grill (or broil) meat until done, 20-30 minutes (thickest part of meat should register 125-130 degrees for medium). Transfer meat to a plate and let rest 5 to 10 minutes, tenting with foil to keep warm. 3. Slice meat thinly across the grain and serve.
RECIPES FOR JULY 25 - 3 OF 4 [C] Pork Chops Stuffed with Spinach, Feta and Pine Nuts   F  Prep time: 20 minutes 2 tablespoons canola oil, divided 1 yellow onion , chopped 1 teaspoon garlic, minced 2 tablespoons pine nuts 1 cup frozen chopped spinach, thawed and squeezed dry 1/4 cup crumbled feta cheese coarse salt and freshly ground pepper, to taste 4 boneless pork chops (1 1/2-inches thick) 1/2 cup chicken broth 2 tablespoons white wine vinegar olive oil cooking spray per serving: 328 calories; 36 grams protein; 17 grams total fat; 3 grams fiber; 4 grams saturated fat; 8 grams carbohydrates; 85 mgs cholesterol; 495 mgs sodium [1] Using a sharp knife, cut a pocket in the thickest part of the chop to make a pocket. Sprinkle the chops with salt and pepper. [2] In a medium skillet over medium heat, warm half of the oil. Add the onion, garlic and pine nuts and sauté until the vegetables are tender, about 5 minutes. Remove to a medium bowl. Add the spinach, cheese and season with salt and pepper. Stuff the pork chops with the spinach mixture. [3] In the skillet over medium-high heat, heat the remaining oil. Brown the pork chops about 5 minutes on each side, turning gently because of the stuffing. Remove to a plate. Add the broth and vinegar to the skillet and heat over medium heat for 2-3 minutes, scraping up any browned bits. Transfer the chops and broth to a baking dish, lightly coated with cooking spray. Let cool. [4] Cover tightly with foil, affix the cooking label and place flat in the freezer. COOKING INSTRUCTIONS: Thaw. 1. Preheat oven to 350 degrees. 2. Bake the pork chops until they are tender, about 30-35 minutes.
RECIPES FOR JULY 25 - 4 OF 4 [D] Rosemary Pork Chops with Wild Rice   Q  Prep and cook time: 30 minutes 1 6-ounce box long grain and wild rice 3 tablespoons all purpose flour 2 tablespoons fresh rosemary, chopped, more for garnish 1/2 teaspoon coarse salt 1/2 teaspoon black pepper 4 boneless pork chops 2 tablespoons butter 2 tablespoons olive oil 2 garlic clove(s), chopped 1 3/4 cups chicken broth 1/4 cup balsamic vinegar per serving: 467 calories; 25 grams protein; 20 grams total fat; 1 grams fiber; 7 grams saturated fat; 44 grams carbohydrates; 76 mgs cholesterol; 466 mgs sodium; 12 WW points plus [1] Cook rice according to package directions; keep warm. [2] Combine flour, rosemary, salt, and pepper. Dredge pork chops in flour mixture. [3] Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté one minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops. [4] Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish with extra rosemary sprigs.  [D] Cumin Carrots    Prep and cook time: 15 minutes 2 cups baby carrots 1 tablespoon butter 1/2 teaspoon ground cumin coarse salt and freshly ground pepper, to taste per serving: 112 calories; 0 grams protein; 12 grams total fat; 0 grams fiber; 7 grams saturated fat; 2 grams carbohydrates; 31 mgs cholesterol; 19 mgs sodium; 3 WW points plus [1] In a covered medium saucepan, cook the carrots in a small amount of boiling water for 7-9 minutes or until crisp-tender, drain in a colander [2] In the same pan, melt the butter and add the cumin. Stir for 30 seconds, add the cooked carrots and stir to coat. Sprinkle with salt and pepper and serve.

July 2011 Bacon Wrapped Garlic Chicken COOKING DIRECTIONS Thaw.  1. In a large skillet, melt one tablespoon of butter over medium-low heat. Add chicken strips. Brown bacon on all sides using tongs to flip the pieces.  2. Reduce heat to low. Cover and cook chicken until no longer pink, about 15 minutes. Turn chicken pieces over occasionally as they cook.  SIDE SELECTIONS Rice Pilaf, Steamed Asparagus

July 2011 Cabernet Garlic Tri-Tip COOKING DIRECTIONS THAW  1. Preheat grill to medium heat or heat broiler to high.  2. Lift meat from bag. Grill (or broil) meat until done, 20-30 minutes (thickest part of meat should register 125-130 degrees for medium). Transfer meat to a plate and let rest 5 to 10 minutes, tenting with foil to keep warm.  3. Slice meat thinly across the grain and serve.  SIDE SELECTIONS Baked Potatoes

July 2011 Pork Chops Stuffed with Spinach, Feta and Pine Nuts COOKING DIRECTIONS Thaw.  1. Preheat oven to 350 degrees.  2. Bake the pork chops until they are tender, about 30-35 minutes.  SIDE SELECTIONS Mashed Potatoes, Rice