Menu Plan Monday

Here is this "short" weeks menu! With the Memorial Day holiday, I've only planned dinners Tues-Thursday. I'll be grilling 2 out of 3 days so let's hope our weather gets warmer!

Enjoy!

Stacy

Tuesday: Flank Steak with Tomato Salsa and a Garden Salad

Wednesday: Grilled Chicken with a Scallion Sauce* and Sauteed Garlic Green Beans

Thursday: BBQ Salmon with Jasmine Rice and Grilled Summer Veggies (Yellow Squash, Zuchinni, Sweet Onion, Portabella Mushrooms and Red/Yellow Bell Peppers)

*Chicken with Scallion Sauce
14 oz fat-free chicken broth, reduced-sodium

2 Tbsp all-purpose flour

2 medium garlic clove(s), minced

1/4 tsp dried thyme

1 sprays cooking spray

1 pound uncooked boneless, skinless chicken breast, (four 4-oz pieces)

1/3 cup scallion(s), finely chopped, divided

salt

black pepper

1. Combine 1⁄4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic and thyme; set aside.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons scallions.

3. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.

4. Remove chicken from pan; keep warm.

5. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3⁄4 cup.

6. Pour sauce evenly over chicken, and top with remaining scallions.

Yield: 4 servings (serving size: 1 chicken breast half).