Menus for 3/24-3/31

Saturday
Crab Cakes with creamy mustard sauce, red cabbage slaw, roasted corn

I add chopped green onions, diced red peepers, chopped celery, and shredded carrots to my crab cake mixture to incorporate more veggies in the meal. The slaw is simply choppred red cabbacge, shredded carrots, chopped gala apples in a dressing made of red wine viegar, cider vinegar, honey mustard, sugar, and extra virgin olive oil. It is a light and tangy side dish. To roast the corn, I made a compund butter (I used margaine) with dried oregano, dried basil, onion powder, garlic powder, and seasoned salt. I removed the silk from the ears of corn and buttered them then pulled the husks back and roasted them for 40 minutes and 350 degrees.


Sunday
Chicken with Artichoke Pesto and Braised Kale with White Beans Beans and Ham served with sauteed peppers

I use white beans instead of pink, but everything else is pretty much the same. I use sweet peppers of different colors and lightly saute them in an oliveoil vegetable spray. I might add a bit of white whine just to intensify the flavor.


Monday
Poached Salmon with Lemon Mint Tzatziki served with broccoli and green beans

I serve my slamon warminstead of cold, and I usually make the tzatziki the night before. I let my yogurt drain for most of the day, not just 3 hours.

Tuesday
Leftovers


Wednesday
Blue Cheese-stuffed Turkey Burgers served with Carrot Ginger Salad
I will add, chooped onions, minced garlic, and diced red peppers to my turkey burger mixture. I will top the burgers with baby spinach. For hte carrot sald, I will add pineapple tidbits to the carrots.



Thursday
Sauteed Leeks with Prosciutto and Goat Cheese over Rotini served with Spinach Salad


Friday
Takeout


Saturday
Oven Baked Herb Crusted Chicken with Parsley Olive Oil Sauce served with asparagus and carrots