DO they have to eat dinner AGAIN tonight?

They have to eat dinner (AGAIN!) menus

Hoisin Salmon

·       2 tbsp hoisin sauce

·       1 tbsp orange juice

·       2 tsp honey

·       4 x (8 to 10-ounce) salmon steaks, 1-inch thick

·       Coarse salt and freshly ground pepper

·       Vegetable cooking spray

Directions:

Hoisin Salmon

1.    Preheat broiler. In a glass measuring cup, whisk together hoisin sauce, orange juice, and honey.

2.    Line a broiler pan with aluminum foil, and spray the top of the pan with cooking spray. Season salmon with salt and pepper, and place on pan. Brush half of the hoisin sauce mixture over to coat.

3.    Broil salmon about 4 inches from the heat source, basting with remaining hoisin sauce mixture, until opaque in center, 10 to 13 minutes.

Butter Chicken

·       1 cup (250 mL) yogurt, balkan style

·       1/4 cup (60 mL) lemon juice

·       2 tsp (10 mL) ground cumin

·       2 tsp (10 mL) ground coriander

·       2 tsp (10 mL) cayenne pepper, or to taste

·       1 tsp (5 mL) garam masala

·       1/2 tsp (2 mL) ground turmeric

·       2 tbsp (10 mL) minced fresh garlic

·       1 tbsp (15 mL) minced fresh ginger

·       2 tsp (10 mL) kosher salt

·       3 lb. (1.5 kg) chicken thighs, boneless and skinless

·       Fresh lime wedges

·       3 tbsp (50mL) butter or ghee

·       1 cup (250 mL) cashews, ground to a paste

·       1 x medium onion, minced

·       2 tsp (10 mL) cumin seeds, whole

·       1 x serrano chili, minced

·       1 clove garlic, minced

·       1/2 cup (125 mL) fresh tomato purée

·       1/2 cup (125 mL) heavy (35%) cream

·       1/4 cup (50 mL) fresh coriander, chopped roughly

Directions:

Butter Chicken

1.    Combine yogurt, lemon juice, cumin, coriander, cayenne, garam masala, turmeric, garlic, ginger and salt (to taste) in a medium bowl. In a re-sealable bag, add chicken and cover with yogurt marinade. Seal bag and toss to coat chicken. Refrigerate for at least 2 hours, or overnight.

2.    Preheat grill or oven to 400 degrees (200 Celsius). Cook until juices run clear, about 20-25 minutes. Finish with a generous squeeze of fresh lime juice. Set aside.

3.    In a high-sided sauté pan, heat butter or ghee over medium-high heat. Add onions and cook until translucent. Add garlic, cumin seeds and minced chili and cook until fragrant. Add tomato purée and cashew paste. Season with salt, stir and lower heat to a simmer. Add cream and simmer for 2-3 minutes.

4.    Chop grilled chicken into bite-sized chunks and add to sauce. Stir to coat chicken with sauce and simmer on low for 20-25 minutes or until chicken is fully warmed. Garnish with chopped coriander leaves.

Mini Burgers
Yield: 24


Mini Burgers

·       2 lb. lean ground beef (1kg)

·       2 tbsp ketchup(25mL)

·       3 tbsp brown sugar(50 mL)

·       1 tbsp ground black pepper (15mL)

·       2 tbsp kosher salt(25mL)

·       1 clove garlic, finely minced

·       1 x green onion, finely sliced

·       1 tsp onion powder(5mL)

Chipotle Ketchup

·       1/2 cup ketchup(125 mL)

·       1 tbsp (15mL) pureed chipotle chilies

Directions:

Mini Burgers

1.    Preheat oven to 350 degrees F.(180 degrees C)

2.    In a medium bowl, mix beef, ketchup, brown sugar, pepper salt, garlic, green onion and onion powder together. Work together with your hands, insuring that all ingredients are incorporated.

3.    Form meat into balls, a bit smaller than a golf ball.

4.    Flatten with your hands to create a burger shape.

5.    Preheat your grill pan or barbecue to a high heat. Grill burgers until seared and grill marks appear, about 1 minute per side and transfer to a baking sheet.

6.    Finish cooking through in the oven about 5-10 minutes, or until cooked through and no longer pink in the middle.

7.    In a small bowl mix together ketchup and chipotle chilies.. Reserve until ready to serve.

8.    Place each burger on a mini hamburger bun. Top with ketchup.

Pad Thai (2) 

Ingredients:

Marinade

·       2 tbsp oyster sauce (25 mL)

·       1/4 cup ketchup (50 mL)

·       1/4 cup fish sauce (50 mL)

·       3 tbsp water (50 mL)

·       2 tbsp soy sauce (25 mL)

·       2 tbsp sugar (25 mL)

Noodles

·       1 x 1 lb. package rice stick, flat noodles (500 g)

·       3 tbsp vegetable oil (50 mL)

·       2 cloves garlic, minced

·       5 x eggs, beaten

·       4 x green onions, sliced diagonally

·       1 x yellow pepper, julienne

·       1 x red pepper, julienne

·       1/3 cup peanuts, toasted and chopped (75 mL)

Directions:

Marinade

1.    In a medium bowl, whisk together oyster sauce, ketchup, fish sauce, water, soy sauce, and sugar, set aside.

Noodles

1.    Place noodles in a large bowl and rinse with cold water. Drain and set aside. Noodles should be dry and al dente.

2.    In a separate bowl. Beat eggs together and season with salt and pepper.

3.    Place a large frying pan or wok over medium-high heat. Add oil and minced garlic. Fry garlic until lightly golden in colour and add eggs immediately.

4.    Begin to scramble the eggs, follow with the drained noodles before the eggs set (while the eggs are partially cooked and still wet) so that they can coat the noodles.

5.    Stir in 1/3 cup of the marinade, the vegetables and heat thoroughly. Add more marinade if noodles are too dry.

6.    Top with peanuts.

Teriyaki Beef (Or Chicken) Stir Fry On Rice
Yield: 6

 
Marinated Beef (Or Chicken) Strips

·       1 lb. lean sirloin (1 to 1 ½ pounds)

·       1/2 cup honey garlic sauce

·       1 tsp ginger powder

·       1 x large zipper lock freezer bag

Teriyaki Beef (Or Chicken) Stir Fry On Rice

·       1 1/2 cups basmati or white rice

·       3 cups water

·       1 tsp sesame oil

·       4 cups frozen stir-fry mixed vegetables (4 to 5 cups)

Directions:

Marinated Beef (Or Chicken) Strips

1.    Slice beef into thin strips against the grain.

2.    Place in freezer bag.

3.    Pour honey-garlic sauce and ginger into bag.

4.    Seal bag, squish sauce all over to coat.

5.    Toss in freezer.

Teriyaki Beef (Or Chicken) Stir Fry On Rice

1.    Combine rice and water in large microwave-safe pot.

2.    Cover and microwave at high for 10 minutes, then medium for 10 minutes. Let stand for 5 minutes.

3.    Heat oil in large, nonstick frying pan or work at high heat.

4.    Add (defrosted) marinated beef into hot oil.

5.    Toss beef until slightly browned then reduce heat to medium.

6.    Rinse stir-fry veggies and add to pan and toss. Keep tossing until well coated and veggies are cooked through but still crisp.

7.    Serve over rice.

Baked Chicken Fingers

·       4 x 700 gram large boneless, skinless chicken breasts

·       1 x egg white

·       3 tbsp 1% milk

·       1 cup corn flake crumbs

·       1 tsp Mrs. Dash Original Seasoning

·       1 tsp fresh ground pepper

·       Cooking spray

Curry Sauce For Dipping

·       1/4 cup fat-free sour cream

·       1/4 cup lowest-fat mayonnaise

·       1 x 227 ml V-H plum sauce (instead of or as well as curry sauce)

Spinach Salad

·       1 bunch fresh spinach

·       8 x mushrooms, sliced

·       1/4 cup croutons

·       2 tbsp real bacon bits (packaged)

·       2 tbsp lowest-fat mayonnaise

·       2 tbsp lo-cal Italian dressing

·       1 tsp sugar

·       low-fat Cheddar cheese

Directions:

Baked Chicken Fingers

1.    Preheat oven to 375° F.

2.    Cut chicken into long strips.

3.    Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.

4.    Mix together corn flake crumbs and spices in a different bowl.

5.    Spray cookie sheet with cooking spray.

6.    Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with cooking spray and place in oven for 20 minutes.

Curry Sauce For Dipping

1.    Combine sour cream, mayonnaise and curry in a bowl. Stir together until smooth.

2.    Set dip aside in fridge.

Spinach Salad

1.    Rinse spinach and spin dry.

2.    Cut stems from spinach and break into bite size pieces.

3.    Combine spinach and mushrooms in salad bowl.

4.    Sprinkle with croutons and bacon bits.

5.    Mix together mayonnaise, Italian dressing and sugar.

6.    Pour dressing over salad just before serving.

7.    Toss to coat.

8.    Garnish salad with low-fat Cheddar cheese.

Tandoori Salmon
Yield: 6

Ingredients:

Tandoori Salmon

·       6 x 6 oz salmon filets (175 g)

Marinade

·       6 tbsp tandoori powder (100 mL)

·       1/2 cup fresh lime juice (125 mL)

·       1/2 cup cilantro, chopped (125 mL)

·       1/2 cup canola oil (125 mL)

·       1 tbsp each minced garlic, shallots and ginger (15 mL)

Directions:

Tandoori Salmon

1.    Preheat oven: 400 degrees F (200 C)

2.    Pat salmon dry. Place in non-reactive dish and set aside.

3.    In bowl of food processor, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over salmon, covering completely. Marinate in the refrigerator for 3 hours.

4.    Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.

5.    Lightly oil a grill or grill pan. Grill salmon filets so that they are marked in a criss-cross fashion.

6.    Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.

Lime Coconut Butter Sauce

1.    Bring lime juice, coconut milk and cream to a simmer. Whisk in cold butter. Season with honey, green onions and salt.

Ahi Tuna Sandwich With Shiso Guacamole
Yield: 4

Ingredients:

Guacamole

·       2 x ripe avocados

·       1 x lime, juice only

·       1/4 cup sour cream

·       1 x large garlic clove, minced

·       1/2 jalapeno, seeded and finely diced

·       1/2 small red onion, finely diced

·       8 x shiso leaves, stem removed

Tuna

·       4 x 4 oz Ahi Tuna Loin (3-4 oz)

·       2 x lemons, zest only (no pith)

·       3 cups olive oil

·       4 x olive oil buns or Portuguese buns, cut in half

Directions:

Guacamole

1.    In a bowl, mash avocado with lime juice and sour cream. Stir in garlic and jalapeno.

2.    Cut shiso leaves into thin strip and mix into guacamole.

3.    Season to taste with salt and refrigerate until ready to use.

Tuna

1.    Marinate tuna steaks in olive oil and lemon zest for at least 20 minutes.

2.    Preheat grill to high heat.

3.    Season tuna steaks with salt and freshly ground white pepper.

4.    Place tuna steaks on grill and cook to desired doneness.

5.    Place tuna steak inside bun and top with a dollop of guacamole.

Golden Garlic Chicken with Sweet Potatoes

6 chicken breasts

3 sweet potatoes

4 Servings

·       1 lb boneless, skinless chicken breast, rinsed and patted dry with paper towels

·       11/2 cups plain yogurt

·       3 cups crushed corn flakes

·       2 TB fresh parsley, chopped

·       1 tsp sea salt

·       1/2 tsp freshly ground white pepper

·       vegetable or olive oil for spraying pan

·       plastic or paper bag

Pre-heat the oven to 375°F. Slice chicken breasts into 2-inch strips. Marinate chicken pieces in yogurt for one hour or up to 24 hours, refrigerated.

Prepare the crunchy crust by combining the corn flakes, parsley, salt and pepper in a bowl. Place corn flake mixture in a plastic or paper bag. Drop chicken, a few pieces at a time, into the bag and shake thoroughly to completely coat. Remove chicken pieces from bag, shaking excess mixture from each piece. Place coated chicken pieces on a sheet pan lightly sprayed with oil.

Bake for about 25 minutes or until crunchy on the outside and cooked through. Serve with dipping sauces

Easy Cheesy Lasagna

Serves 4–6

·       8 oz (dry) lasagna noodles

·       6 cups mozzarella, shredded

·       2 cups parmesan, shredded

·       2 cups ricotta

·       1 tsp dried oregano

·       1 large jar favorite marinara sauce

·       sea salt, to taste

·       ground pepper, to taste

·       1 tsp olive oil

To prepare lasagna, cook noodles according to package directions. If they are done before the rest of the ingredients are ready to assemble, cool noodles and store in refrigerator. Combine the mozzarella, Parmesan, ricotta, and oregano. Season with salt and pepper. Grease a 9x13-inch baking dish with olive oil and layer with noodles. Add a layer of the cheese mixture and then a layer of the marinara sauce. Continue this process until you finish with a layer of cheese. Bake 25–30 minutes in a pre-heated 375ºF oven until cheese is browned and bubbly. Remove from the oven and let stand for 5 minutes before cutting.

Pasta Puttanesca

Prep Time: 4 minutes

This favorite Neapolitan pasta can be preceded by an antipasto and followed with seasonal fruit for dessert. Corn spaghetti marries well with the earthy combination of tomatoes, olives, and capers.

·       1 TB Extra Virgin Olive Oil

·       4 anchovy fillets, finely chopped

·       2 large cloves garlic, finely chopped

·       1/4 tsp thyme

·       1/8 to 1/4 tsp crushed red pepper flakes

·       1 can (28 ounces) plum tomatoes, chopped with their juice

·       1/4 cup Kalamata olives, pitted and chopped

·       2 TB capers

·       8 oz corn spaghetti

·       2 TB chopped parsley

Prep Time: 20 minutes

1.    In medium skillet, heat olive oil over medium heat. Add anchovy fillets, garlic, thyme and red pepper to skillet and cook 1 minute or until garlic is golden brown. Add tomatoes, olives and capers, and bring to a boil over high heat. Reduce heat to medium and cook 3 minutes or until sauce is slightly reduced and flavors are blended.

2.    Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain and transfer pasta to large serving bowl. Pour sauce over pasta, add parsley and toss to combine

Hot Thai Noodles

Serves 5

·       8 oz (dry) Udon or Soba noodles

·       1/2 medium red pepper, diced

·       1/2 medium green pepper, diced

·       1 green onion, thinly sliced

·       1/8 cup fresh parsley, chopped

·       1 TB sesame seeds, lightly toasted

Dressing:

·       1 TB hot pepper sesame oil

·       2 TB brown rice vinegar

·       2 TB mirin

·       1/8 tsp sea salt

Cook pasta; rinse and drain. Add vegetables and sesame seeds. Combine ingredients for dressing and mix well with salad ingredients. Serve chilled

Sesame Chicken

Serves 6

• 1 cup dry bread crumbs
• 1/4 cup raw sesame seeds
• 1/2 tsp paprika
• 1/2 tsp sea salt
• dash freshly ground black pepper
• 4 TB butter
• 6 boneless skinless chicken breast halves

Preheat oven to 400°F. In a medium-sized bowl, stir together bread crumbs, sesame seeds, paprika, salt, and pepper. In a skillet over medium heat, melt butter or margarine, then remove from heat. Dip the chicken in melted butter and roll in bread crumb mixture.

Place chicken pieces on a lightly oiled or oil-sprayed baking pan, arranging pieces so they don't touch; use two pans if needed. Bake for 30–35 minutes or until the juices in the meat run clear when checked with a knife.