Saturday, April 2, 2011

Saturday, 4/2-Friday, 4/7

Mac 'n' cheese with ham (sub green beans), fruit
Bubba: mac 'n' cheese (no ham), green beans, fruit

Brats (hot dog for Chloe), broccoli, chips, fruit
Bubba: Gerber, fruit, broccoli

Jen's apricot/blueberry chicken, rice, veggies
Bubba: ground chicken, blueberries, rice, veggies

lasagna, salad, peas and carrots
Bubba: lasagna OR pasta combo, peas and carrots

Wednesday: (WW)
BBQ pork tacos, corn
Bubba: avocado and banana, Gerber meat

Thursday: (MS track meet home)
pasta salad, fruit
Bubba: pasta, veggies, fruit

Friday: (HS track meet Valley Center)
Leftovers OR pizza

Jen's blueberry/apricot chicken
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or spreadable fruit (optional)
• 3 tablespoons Dijon mustard
...• 1/3 cup white wine vinegar or cider vinegar
• 1/2 cup fresh or frozen blueberries
• Hot cooked rice
1. In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
2. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
• Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

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