Meals for a week: August 8th thru 12th

So after all of the emails and comments, you all seem to really like the meny planning monday, and would like me to keep it up for a while! :)

So, I will be posting once a week, on Monday's, with 5 meals and one dessert for you to prepare for the next week.

And remember, please keep your ask the chef questions coming in!!

Monday: Toasted Tuna Melts

Tuesday: Best-Ever Cheeseburgers

Wednesday: Garlic Steak & Onions

Thursday: Crispy Salsa Chicken

Friday: Quick 'n Easy Sausage on a Bun

Dessert: Crispy Peanut Butter Bars

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Monday - Toasted Tuna Melts:

Grocery List:

4 slices white bread, toasted

1/4 cup Cream Cheese Spread

1/4 cup MIRACLE WHIP Dressing

2 cans (6-1/2 oz. each) tuna, drained, flaked

1/2 cup chopped celery

1/2 cup sliced green onions

1 cup Shredded Cheddar Cheese

How to make it:
1. Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside.

2. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.

3. Spoon evenly onto toast slices; sprinkle with Cheddar cheese.

4. Bake 5 min. or until Cheddar cheese is melted.

Nutritional Information:

360cal, 20g fat, 1g fiber, 9 WW points

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Tuesday - Best-Ever Cheeseburgers

Grocery List:
1 lb. extra lean ground beef

1/3 cup Barbecue Sauce, divided

4 large onion slices (1/4 inch thick)

4 cheese singles

4 whole wheat hamburger buns, split

1 tomato, cut into 4 slices

(I also like a little turkey bacon on mine!)

How to make it:
1. Preheat grill to medium-high heat.

2. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce.

3. Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the cheese singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted.

4. Fill buns with burgers, onions and tomatoes.

Nutritional Information:

340cal, 11g fat, 2g fiber, 7 WW points

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Wednesday - Garlic Steak & Onions

Grocery List:
1 boneless beef sirloin steak (1 lb.)

1/2 tsp. freshly ground black pepper

1 large onion, cut into thin slices

2 tsp. minced garlic

1/4 cup KRAFT Sun-Dried Tomato Dressing

2 Tbsp. Grated Parmesan Cheese

3 cups broccoli florets, steamed

(I also like to warm a few corn tortillas to wrap them in also!)

How to make it:
1. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.

2. Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.

3. Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

*I made a fresh garden pasta salad to go with it also, it is awesome!

Nutritional Information:

210cal, 3g fat, 2g fiber, 5 WW points

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Thursday - Crispy Salsa Chicken

Grocery List:
4 small boneless skinless chicken breast halves (1 lb.)

1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/2 cup Thick 'N Chunky Salsa

1/2 cup Shredded Monterey Jack Cheese

How to make it:

1. Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.

2. Bake 20 min. or until chicken is cooked through (170°F).

3. Top each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.

Nutritional Information:

270cal, 8g fat, 1g fiber, 6 WW points

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Friday - Quick 'n Easy Sausage on a Bun

Grocery List:
4 Italian sausage links (1 lb.)

1-1/2 cups each: red and green pepper wedges

1 medium onion, sliced, separated into rings

1/4 cup Balsamic Vinaigrette Dressing

1 can (15 oz.) diced tomatoes, undrained

4 Italian bread rolls, split, toasted

3/4 cup Shredded Mozzarella Cheese

How to make it:
1. Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm.

2. Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally.

3. Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls.

**I love these "open face" style too!

Nutritional Information:

440cal, 24g fat, 5g fiber, 10 WW points

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Dessert - Crispy Peanut Butter Bars

Grocery List:
1 bag (10 oz) peanut butter chips

1 stick (1/2 cup) butter

6 1/2 cups crisp rice cereal

1 bag (12 oz) semisweet chocolate chips

1/2 cup light corn syrup

1/2 cup honey-roasted peanuts, chopped

How to make it:

1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat, add cereal and stir until evenly coated.

3. Scrape into prepared pan, spread evenly, then cover with wax paper. Use another 13 x 9-in. pan or heavy book on top to press into an evenly compact layer, then remove wax paper. Place pan in freezer 10 minutes or until firm.

4. Melt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with wax paper and lightly press nuts into chocolate. Remove wax paper; refrigerate pan 1 hour or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.

Nutritional Information:

89cal, 5g fat, 0g fiber, 2 WW points

Splendid Seafood: Beach-Shack Tacos

I was looking through my freezer today wondering what I was going to make for dinner, when a package of shrimp fell on my foot! So I brainstormed for a while before I remembered this recipe! It's perfect for a light and healthy meal, plus you don't have to buy a ton of shrimp to make it, so its friendly on the budget too!

Beach-Shack Shrimp Tacos with Cucumber Salad
Grocery List:
Salad

2 cups sliced Kirby cucumbers

1/2 cup sliced radishes

1/4 cup torn cilantro leaves

2 Tbsp rice-wine vinegar

Tacos

8 corn tortillas

24 peeled raw jumbo shrimp (about 1 lb)

1 Tbsp Caribbean jerk seasoning

2 cups thinly shredded green cabbage

1 ripe mango, peeled and diced

1/4 cup sliced red onion

1/4 cup chopped cilantro

2 Tbsp light mayonnaise

1 Tbsp rice-wine vinegar

How to make it:

1. Salad: Combine ingredients in a bowl. Set aside.

2. Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.

3. Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.

4. Toss remaining taco ingredients in a bowl until blended.

5. To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

Nutritional Information:
(makes 4 servings)
317cal
6g fat
5g fiber
6 WW points

Splendid Seafood: Lemony Salmon Fettuccine

Hey Everyone! I am so sorry I haven't posted in a few days. Things have been a little hectic around here because my daughter will be going on a trip with my sister and BIL for a WEEK to the coast! So I'm getting her ready for that and for school when she returns, plus I'm still getting the house ready for sale! Its a crazy situation!

So I thought I would share an idea for a recipe that I love because its really yummy, maybe not so good for you, but better than normal fettuccine Alfredo, and its quick to make!

Lemony Salmon Fettuccine
Grocery List:

1 lb fettuccine pasta

2 cups frozen petite green peas

1 jar (16 oz) Alfredo sauce

8-oz piece fresh salmon fillet, sliced from skin in thin 2 x 1-in. pieces

1/3 cup finely chopped fresh dill

1 Tbsp freshly grated lemon zest

4 thin lemon wedges (optional)

How to make it:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring often, 7 minutes. Add peas; boil 5 to 6 minutes until pasta is firm-tender.

2. Meanwhile, stir Alfredo sauce in a medium saucepan over medium-low heat 3 minutes, or until simmering. Add salmon and, stirring gently with a rubber spatula, simmer 1 to 2 minutes until fish is opaque. Cover; remove from heat.

3. Remove 1/2 cup cooking water from pot. Drain pasta and peas; return to pot. Add sauce, reserved cooking water, dill and lemon zest. Gently turn with a rubber spatula to mix and coat.

4. Pour into a serving dish or large pasta bowl. Serve with lemon wedges to squeeze over pasta.

Nutritional Information:
(makes 6 servings)
511cal
13g fat
4g fiber
11 WW points

Splendid Seafood: Wasabi Almond Catfish

Today's meal is really fun because it takes a snack food and makes it a meal! No, not catfish....Wasabi Peas! When I was a private chef, I had a client that ate these non stop, so as my client gift every week, I got her a pound of them at the bulk section of my grocery store and she LOVED it! :) But I was thinking about meals that have ingredients you may have in your home but use them for a different purpose....so wasabi almond catfish was born. Enjoy!

Wasabi Almond Catfish (and Roasted Baby Squash)
Grocery List:
1 1/2 lb assorted baby squash (such as pattypan and zucchini)
Nonstick spray
1/4 tsp salt
1/2 cup wasabi peas
3 Tbsp whole almonds
4 farm-raised catfish fillets (4 to 5 oz each)
1 tsp grated lemon zest

How to make it:
1. Position racks to divide oven in thirds. Heat oven to 450ºF. You'll need 2 rimmed baking sheets lined with foil; place baby squash on one. Coat squash with spray; sprinkle with 1/8 tsp salt. Bake on bottom rack 5 minutes.

2. Meanwhile, pulse wasabi peas and almonds in food processor to chop. Place fish on other sheet; sprinkle with 1/8 tsp salt. Top with pea mixture; coat with nonstick spray.

3. Remove squash from oven; toss. Bake squash and fish 10 minutes until fish is cooked and squash is just tender. Toss squash with lemon zest.

Nutritional Information:
(makes 4 servings)
308cal
15g fat
5g fiber
7 WW points

Splendid Seafood: Cod and Tomato with Asparagus

Hey Everyone! I don't normally feature so much seafood, but I just can't help myself! It's super fresh right now and CHEAP! So you have to love it! Today's recipe also takes advantage of the beautiful asparagus popping up everywhere....I can't wait to serve this meal to my family!

Cod and Tomato with Asparagus
Grocery List:
2 lb cod fillets (1 1/2 in. thick), cut in five pieces
1 bunch (about 1 1/4 lb) asparagus, woody ends snapped off
Garlic-flavor nonstick spray
1/2 tsp each salt and pepper
1 cup diced plum tomatoes
1/4 cup olive oil and vinegar dressing
2 Tbsp chopped fresh tarragon, basil, chives, parsley or dill
10 slices (each 3/4 in. thick) French bread

How to make it:
1. Heat oven to 500°F. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.

2. Place fish on 1 baking sheet; spread asparagus evenly on the other. Coat cod and asparagus with nonstick spray; sprinkle with salt and pepper.

3. Roast 10 to 12 minutes, switching position of pans halfway through cooking, until cod is just cooked through and asparagus are tender.4. Mix remaining ingredients (except bread) in a bowl. Spoon over cod. Serve with bread.

Nutritional Information:
430cal
7g fat
4g fiber
8 WW points

Splendid Seafood: Linguine Vegas Style

Monday, Monday.....so good to me......lol! Good Morning everyone! I hope you all had a wonderful weekend. I spent it shopping at goodwill, Joann's, and resale stores. Then I mowed my yard, raked leaves, and managed to put on a HUGE pot of veggie soup! YUM!! So I really wanted to share a recipe that I have been stashing for a while with you all...Enjoy!


Linguine Vegas Style
Grocery List:
1 lb linguine pasta
4 slices bacon, cut crosswise in thin strips
1 jar (12 oz) white clam sauce
Grated peel of 1 lemon
1⁄4 tsp crushed red pepper (optional)
2⁄3 cup chopped fresh parsley

How to make it:
1. Cook pasta in a large pot of lightly salted boiling water as package directs.

2. Meanwhile cook bacon in a large, deep skillet until crisp. Remove to pa­per towel to drain. Drain fat from skillet. Stir in clam sauce, lemon peel and crush­ed pepper. Cook over low heat until hot.

3. Add 1⁄2 cup pasta cooking water to skillet. Drain pasta; add to skillet with parsley. Toss to mix and coat. Remove to serving plates; sprinkle with bacon.

Nutritional Information:
376cal
8g fat
2g fiber
8 WW points

Splendid Seafood: Tuscan Tuna Plate

Hello Everyone! Wow, this day flew by SO fast, I want to squeeze in a meal that I don't have to do a lot of cooking to, but still be full and healthy! So what can I make? Well, a Tuscan Tuna Plate of course!! Its the perfect ending to a hectic day!

Tuscan Tuna Plate
grocery list:
8 oz fresh green beans, stem ends trimmed
1⁄3 cup bottled olive oil and vinegar dressing (or Italian)
1 tsp Dijon mustard
1 can cannellini beans, rinsed
3 cups baby arugula (from a 5-oz bag) {spinach works if you can't find arugula}
2 cans solid white tuna in oil (or water), drained and flaked ( I also like the kind in the pouches now!)
3 large eggs, hard-cooked, cut in wedges
1⁄2 cup sliced red radishes
1⁄3 cup pitted kalamata olives
Freshly ground pepper to taste

How to make it:

1. Half-fill a large skillet with lightly salted water; bring to a boil. Add green beans and cook about 4 minutes until crisp-tender. Drain; rinse under running cold water.

2. In a clear measuring cup, stir dressing and mustard with a fork to blend. Put 1 Tbsp into a medium bowl. Add cannellini beans; toss to coat.

3. Line a large platter with arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1 Tbsp dressing and toss to coat. Add green beans to platter.

4. Add tuna, eggs, radishes and olives to platter. Grind pepper over top. Drizzle with remaining dressing, or serve alongside.

**Great with crusty Italian bread.

Nutritional Information:
403cal
22g fat
6g fiber
9 WW points