Menu For Next Week

• Lettuce Wraps
• Minestrone Soup
• Swordfish Tacos
• Pork Chop in Mustard Sauce 

going to try this as the mustard sauce

1 T. oil
2 T. finely chopped onion
1/3 cup chicken stock
1/3 cup white wine
1/4 cup dijon mustard
2 T. milk or cream
1 T. chopped sage
salt and pepper

Last Week's Menu

• Baked buffalo chicken breast - Large family pack of chicken so there are some for leftovers
• Chicken enchiladas made with left over buffalo chicken
• Stuffed peppers
• Chicken pita made from left over buffalo chicken 
• Hotdog and salad

Fresh Juice - Apple + Mango + Kiwi

This is the best juice I have bad with my juicer in the 10 years that I have owned it.  

2 small jonagold apples 

1 medium Mango

2 small kiwi

dash of cinnamon 

White Lasagna

I saw a photo, while surfing the web, of what was titled white lasagna.  I thought it looked good; however, there was not a recipe.  I studied the photo and decided to try to make it like this...

White Sauce

2 tablespoons Butter
3 tablespoons flour
1/2 cup white wine
1.5 - 2 cups milk
2  tablespoons cornstarch mixed with water to make slurry
1/2 - 1 teaspoon garlic powder
1/8 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup Parmesan cheese

In a saucepan melt the butter, then add the flour and cook a little to get the raw flour taste out.  add the wine, stir a little, add the milk.  cook, stirring contently, until it is bubbling a little, if the sauce is too thin add the slurry and continue to cook for a few minutes.  turn off the heat and add the rest of the sauce ingredients, mixing them all in well.

Other layers:

-left over chicken pulled apart or cut into cubes.  I had 2 left over baked chicken breast so I cut that into cubes.
-spinach, fresh or frozen.  if fresh cook down and ring out water or if frozen, thaw and ring out water.
-cooked lasagna noodles, follow box directions
-1/2 cup mozzarella cheese

layer in a casserole a small amount of sauce then lasagna noodles, 1/3rd of the chicken, 1/3rd of the spinach and 1/4th of the sauce.  repeat layers ending with a layer of the sauce on top and top with mozzarella.  Bake at 375 degrees for 40 - 45 minutes or until top is golden brown.

Cabbage Soup

Photo of cabbage soup with Sriracha hot sauce in it.

1 head cabbage, cut up
1 Tablespoon butter
1 large onion
2 carrots, chopped
2 ribs celery, chopped
3 tomatoes, skinned and chopped - or a small can of tomatoes
3 cloves garlic, minced
2 large potatoes, cut into cubes
1 box chicken broth
1 box beef broth
1 small can V8
pepper
soup spice mix, I get this at ethnic store or when I go to Serbia
water, however much to make the soup as soupy as you would like

caramelize the onions in the butter, add in the garlic, carrots, and celery.  cook the veggies for a little while to add some caramelization.  Add the rest of the ingredients and good until done.

Cabbage is high in vitamin K and contains vitamin C, folate, and fiber.  These are all great when trying to fight a head cold.

Light Coleslaw

Pictured here is slow grilled/roasted/smoked  BBQed pork butt on a bun topped with coleslaw.  The cabbage for the slaw was from my garden and the dressing I created so that I would not have to add too many more calories to the meal.

1/2 head cabbage, sliced, chopped, or run through a food processor with a grating attachment.
1 large grated carrot

for the dressing:

1 tablespoon light Mayo
1/4 cup nonfat plain yogurt.  I like to drain a lot of the liquid off the yogurt in a strainer lined with a coffee filter for a thicker dressing.
1 tablespoon yellow mustard
a few shacks of celery seed
a sprig of rosemary, chopped very fine
a teaspoon to a tablespoon apple cider vinegar
1 to 2 teaspoons sugar or splenda
salt and pepper

Mix the dressing together and let set in the fridge for 30 minutes so that the flavors can combine.  Toss the cabbage and carrots with as much of the dress as you like on your slaw.