Monday, April 6th ~ Friday, April 10th
Asparagus with Sliced Almonds and Parmesan Cheese
2 Tbsp. butter
1 lb. asparagus, cleaned and bottoms trimmed
1/3 c. sliced almonds
1/3 c. Parmesan cheese, shredded or grated
Melt butter in large skillet over MEDIUM HIGH heat. Add asparagus; cook, stirring about 3 minutes. Toss in almonds & Parmesan and cook until cheese is lightly browned, about 3-5 minutes. Serves 4.
183 calories; 14.5 fat; 22mg chol; 216mg sodium; 3.8g fiber; 8.6g protein; 7.8g carbs
Croque Monsieur Ham and Cheese Sandwich
A French Bistro Sandwich
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. milk
Pinch of salt, freshly ground pepper AND nutmeg (or more to taste)
6 oz. Gruyere cheese, grated (about 1 1/2 c. grated)
1/4 c. grated Parmesan (packed)
8 slices French toast or Italian loaf bread
12 oz. ham, sliced
Preheat oven to 400. Make bechamel sauce. Melt butter in small saucepan on medium/low heat until it just starts to bubble. Add flour and cook, stirring until smooth, about 2 minutes. Slowly add milk, whisking continuously, cooking until thick. Remove from heat. Add salt, pepper and nutmeg. Stir in Parmesan and 1/4 c. grated Gruyere. Set aside. Lay out bread slices on baking sheet and toast in oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on bread slices before you toast them, if desired. (Alternatively, you can assemble sandwiches and grill in skillet, finishing them in the broiler with the bechamel sauce). Lightly rush half the toasted slices with mustard. Add the ham slices and about 1 c. remaining Gruyere. Top with other toasted bread slices. Spoon on the bechamel sauce to the tops of the sandwiches. Sprinkle with remaining Gruyere cheese. Place on broiling pan. Bake in oven for 5 minutes; turn on broiler and broil for an additional 3-5 minutes, until cheese topping is bubbly and lightly browned.
(If you top the sandwich with a fried egg, it becomes a Croque Madame)
Sweet Potato Skewers
1 large yellow onion
2 large sweet potatoes
1/2 Tbsp. paprika
1/2 Tbsp. olive oil
Salt & pepper (optional)
Preheat oven to 400. Soak six 10” wooden skewers in water for 20 minutes. Quarter the onion and break up the quarters so that you have two or three layers of onion per piece. Quarter the sweet potatoes; chop them so each potato yields about 12 roughly shaped chunks. Thread the sweet potatoes and onion chunks onto the skewers, alternating the vegetables until the skewers are full. Put skewers on baking sheet, sprinkle with paprika and drizzle with olive oil. Bake until potato chunks are tender when pierced with knife, about 20 minutes. Season with salt & pepper if desired.
Makes 6 servings.
FOR STRONG HEARTS
Instead of RICE-lentils or chickpeas
Instead of WHITE WINE-red wine
Instead of ICE CREAM-fat free fruit sorbet
Instead of BUTTER on bread-olive oil
Make plans to attend the
UW-Varsity Spring Band Concert.
This year's theme is "Wizard of OZ"
Thur/Fri/Sat: 4/16-17-18 7:30pm
or call 608-265-4120
TIP OF THE WEEK
Spring Cleaning Tips:
1.Start at the top and work your way down. Ceilings to walls to tabletops to floor
2.Clean your window treatments when you clean the windows.
3.Dust ceiling fans, cabinet tops and display shelves. (Not just what is at eye-level)
Cook potatoes with jackets on. Drain water; cool. Remove skins and refrigerate for 5 hours or more (until firm). Shred. Divide into portions and wrap in freezer wrap to use at a later date. Or brown in skillet; season with salt & pepper and serve.
*Or you can wash and clean. Cut into julienned strips while still raw. Rinse to remove extra starch; pat dry and divide into portions. Either freeze or cook accordingly.