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Menu Planning: March 2013

Menu Planning: March 2013

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Published by Kelsey Young
March Recipes
March Recipes

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Published by: Kelsey Young on Mar 05, 2013
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Menu Planning: March 2013WEEK ONE
Tortilla Pizza
 Recipe by Mari et Femme
Ingredients:
 
Tortilla (my fave: La Tortilla Factory Smart and Delicious Tortillas)
 
Marinara {or pesto} (my fave: Trader Joe's organic tomato basil marinara)
 
Veggies {be creative} (use whatever you've got in the fridge! Pictured: red and yellow peppers, onions,kale)
 
Meat {or no meat} (deli turkey or leftover chicken)
 
Mozzarella (my fave: fresh! or cheese sticks)
 
Toppings: avocado, basil, cilantro, fresh tomatoes, salsa, parmesan, S&PDirections:Preheat oven to broil {HIGH}, spread sauce onto tortilla, pile on the veggies (pretty colored ones), meat, cheese,place in oven under broiler until cheese is bubbly and browning {5-6 minutes}. TURN YOUR BACK AND ITWILL BURN!Tips to enhance the yumminess and prettiness:1.
 
Roast or sauté veggies before2.
 
Add your favorite seasonings3.
 
Experiment with the endless combos: tex-mex, margarita, pesto chicken, Thai peanut, etc.)
 
Skinny Alfredo
 Recipe by High Heels & Grills
Ingredients:
 
1 13.25 oz. box of pasta (I like that Dreamfields Penna Rigate)
 
1 Tbsp. extra virgin olive oil
 
4 cloves of garlic, minced
 
2 cups of skim milk 
 
1 cup of chicken broth
 
4 Tbsp. all-purpose flour 
 
1/2 tsp. salt
 
1/4 tsp. black pepper 
 
1/2 cup grated low-fat Parmesan cheeseDirections:1.
 
Cook the pasta according to the directions on the box.2.
 
In the meantime, heat olive oil over medium-low heat in a medium saucepan.3.
 
Add garlic and saute until golden brown.4.
 
In a small saucepan, stir together milk, chicken broth, 3 Tbsp. flour (save the other Tbsp. for later), salt, and pepper over low heat until smooth and thick. Stir into garlic.5.
 
Continue to cook over medium-low heat, stirring frequently until the sauce is thick.6.
 
Add the last Tbsp. of flour for additional thickness and stir in with Parmesan cheese.7.
 
When sauce is to the desired thickness (remember it will get thicker as it cools), pour over pasta noodles.
 
Cowboy Quesadillas
 
 Recipe by Our Best Bites
 1/2 C white rice1/3 C black beans1 cup diced cooked chicken1/3 C fresh frozen corn kernels (no need to thaw)2/3 C diced tomato3 Tbs sliced green onion1 1/2 C shredded cheese (any type or combo you like)1/4 C bbq sauce6 small tortillas (fajita size, about 6
)
Dipping Sauce
 equal parts bbq sauce and ranch dressingCombine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir tocombine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeaton opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

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