The week of March 27th

We just returned from a wonderful 10 days in Wisconsin! We had a great time spending time with family and friends all the while stuffing our faces. The food was wonderful whether we were at a four star restaurant or sitting at home with Nana and Papa. The only problem was that I did not observe any of my gluten-free rules and we felt we needed to 'get in' certain foods that simply aren't available here, ie. custard and fried cheese curds! So, you'll notice that this week's menu is on the lighter side because our tummies (and butts) need a break.

When we are trying to slim down, we have realized that starting the day with a high protein breakfast is really important. This afternoon I put together two different egg scrambles using as many vegetables as possible. I wrapped Brian's in whole wheat tortillas and put mine in tupperware. In one dish, I combined 10 eggs, mushrooms, red bell pepper, green onions, and tomatoes. In the other I also scrambled 10 eggs and tossed it with quite a bit of the Mexican sweet potato and black bean salad that we are going to eat tonight. I love making things that I can use for quite a few different applications.

Sunday
Sauteed chicken thighs
Mexican sweet potato and black bean salad

Monday
Italian Bean Salad
Sauteed chicken thighs

Tuesday (Brian and Nora's night)
Panninis
Homemade french fries

Wednesday
Pork Chops
Nutty Wild Rice Salad

Thursday
Pork Chops
Edamame, corn and bean salad

Friday
Veggie chili with as many beans as possible ;)

Mexican Sweet Potato and Black Bean Salad
(Raising the Salad Bar by Catherine Walthers)

4 medium sweet potatoes, peeled and cut into 3/4-in chunks
2 T oil
1/2 t coriander
1/2 t cumin
1/2 t chili powder
1/2 t salt
2 c frozen corn
2 c black beans
4 scallions, thinly sliced
1/2 c chopped cilantro
1 chipotle canned chili
1 clove garlic
2 T thai sweete chili sauce
4 T fresh lime juice
1/2 c canola oil (I use rice bran oil)

Toss sweet potato chunks with 2 T oil. Sprinkle with coriander, cumin, chili and salt and toss. Spread potatoes on a baking sheet and roast at 375 for 20-25 minutes. Microwave corn and rinse black beans.
In the food processor add the chipotle chile, garlic, sweet chile sauce and lime juice. With machine running, slowly add the oil until emulsified. Salt to taste.
Let potatoes cool for 10 minutes or so and then toss everything together.

Italian Bean Salad
(Raising the Salad Bar by Catherine Walthers)
3 c green beans, trimmed and cut in half
1 can chickpeas, rinsed
1 can kidney beans, rinsed
1 red bell pepper, diced
1/4 c chopped scallions
2 T fresh lemon juice
1 T fresh lime juice
1/2 t finely minced garlic
1 t cumin
1/4 t chili flakes
6 T olive oil
1/2 t salt and pepper

Steam green beans until crisp-tender, 4-5 minutes. Immediately run them under cold water to stop the cooking. In a large bowl, combine all beans, pepper and scallions. Whisk juices, garlic, cumin, chili flakes, oil, and s & p and dress the salad.

Nutty Wild Rice Salad
(Raising the Salad Bar by Catherine Walthers)
1 c wild rice, rinsed
1/2 t salt
1 apple, diced
3/4 c dried cranberries
1/2 c minced parsley
1 c mixed toasted nuts
1/2 c apple cider
zest of 1 lemon
1 T fresh lemon juice
3 T olive oil
1/2 t salt

Add rice, salt and 3 1/2 cups water to a saucepan and bring to a boil. Reduce heat to low, cover and cook until rice is done, about 50 minutes. Drain any excess water and cool completely.
Combine cooled rice with apple, cranberries and parsley in a large bowl.
In the food processor, combine everything from the cider on and pulse. Toss with salad and top with nuts.

Edamame, Corn and Bean Salad
(Raising the Salad Bar by Catherine Walthers)
1 C shelled edamame beans
2 C corn
1 can kidney beans
1/3 c chopped cilantro
2 tomatoes, finely diced
2 T minced red onion
1 t cumin
2 T fresh lime juice
2 T olive oil
salt

Prepare edamame as the package instructs, drain and rinse under cold water. Microwave the corn to defrost. Rinse kidney beans. To make the dressing, toss tomatoes, onion, cumin, lime and olive oil together and salt to taste. Toss with everything else.

Chili

2 28 oz cans of diced tomatoes

4 T tomato paste

2 cans kidney beans, drained & rinsed

1 can black beans, drained & rinsed

1 can garbanzo beans, drained an rinsed

1 large onion

2 T olive oil

3 T cumin

3 T oregano

Salt & pepper

28 oz chicken stock

Cut the onion in a small dice. In a large stock pot, sauté the onion in olive oil until soft. Stir in the chili powder, oregano, salt and pepper. Dump the diced tomatoes and all their juices, beans, and chicken stock into the pot. Cover and simmer for 30 minutes.