Tuesday, August 3, 2010

Gourmet To Go...

I have nothing to report lately so I'll tell you what we've been eating :)


The entrees are $5 single servings of portioned food such as a 4-ounce chicken breast, 1/2 cup vegetables and 1/2 cup starch. Sauteing is in olive oil and no butter is added. All exceptions are stated in the entree description. Entrees are lightly salted with kosher salt and are conveniently packaged in microwaveable containers that can be frozen for later use.

This week's menu consists of:

Lasagna alla Parma

In the northern part of Italy, dairy abounds and so many of the dishes included ricotta cheese as well as mozzarella and Parmegiano-Reggiano. This lasagna is an example of these Italian dishes. Layers of lasagna noodles, tomato sauce, ricotta cheese, mozzarella are topped with Parmegiano-Reggiano and baked until bubbly.

Chicken Ragu with Fettuccine
Sauteed Shallots, rosemary, garlic and ground chicken are sauteed and then slow-cooked for hours in a marinara sauce. Served over fettuccine and topped with Parmegiano-Reggiano.
Panko-crusted Chicken with a Maple-Mustard Sauce
Panko-crusted chicken is sauteed until brown then served with a sauce made with chicken broth, maple syrup and two mustards; Dijon and a coarse-grained mustard. Served with mashed sweet potatoes and green beans. This meal is low in calories but high in taste.

Jalapeno-Basil Pork Chops
A sweet and spicy blend of jalapeno-pepper jelly, white wine, and fresh basil is a delicious marinade for a grilled 5-ounce pork chop. The chop is served over a bed of white rice and black-eyed peas.

Stuffed Red Bell peppers with Mashed potatoes and Broccoli
Lean ground beef is seasoned with allspice, sweet Hungarian paprika, garlic, onions, and tomato sauce then mixed with a little brown rice, stuffed into a red bell pepper and baked until the pepper is tender. The addition of mashed potatoes and broccoli makes a delicious and filling meal.

Are you hungry yet??

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