Sunday
California Grilled Veggie Sandwich
(http://allrecipes.com/Recipe/California-Grilled-Veggie-Sandwich/Detail.aspx )
Ingredients
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
Directions
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Chips
Monday
Heart Healthy Burrito
(http://allrecipes.com//Recipe/heart-healthy-burrito/Detail.aspx)
Ingredients
4 (10 inch) Fat Free Flour Tortillas
2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen
1 1/3 cups brown rice, microwaveable
1 1/3 cups broccoli, microwaveable
2 cups Cheddar Cheese, shredded
Directions
1. Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
2. Warm tortillas in a microwave for 10 seconds.
3.To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.
4. Evenly sprinkle 1/2 cup of cheese over the broccoli.
5. Repeat steps 1 through 4 using remaining tortillas and ingredients.
6. Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.
Lime flavored tortilla chips
Tuesday
Greek Style Garlic Chicken Breast
(http://allrecipes.com/Recipe/Greek-Style-Garlic-Chicken-Breast/Detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
Directions
1. Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
2. Preheat grill for medium heat, and lightly oil grate.
3. Cook chicken on grill until meat is no longer pink and juices run clear.
Mediterranean Greek Salad
(http://allrecipes.com/Recipe/Mediterranean-Greek-Salad/Detail.aspx )
Ingredients
3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced Roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced
Directions
1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Near East Couscous with lentils
Wednesday
Grilled Salmon Salad
(http://www.foodnetwork.com/recipes/rachael-ray/grilled-salmon-salad-recipe/index.html )
Ingredients
Fat free Italian dressing
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
Directions
Preheat grill. Place a medium pot of water on the stove to boil. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness. While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates. When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
Thursday
Broiled Shrimp
Ingredients
1 tbsp Old Bay seasoning
2 tablespoons olive or vegetable oil
1/2 pound large shrimp - peeled and deveined
Directions
In a bowl, combine oil and seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.
Instant Grits
Cook according to the directions on the box.
Succotash
(http://www.deepsouthdish.com/2010/07/southern-summer-succotash.html )
Ingredients
1 pound of frozen baby lima beans
1 tablespoon of olive oil
1/2 medium Vidalia or other sweet onion, chopped
1/2 medium green bell pepper, chopped
1/2 pound of frozen corn (NOT on the cob)
1 can of Rotel tomatoes, drained, optional
1/2 tablespoon of granulated sugar
Salt and pepper to taste
Directions
In a large heavy skillet, heat the olive oil on medium. Add the onion and bell pepper and cook over medium until softened, about 3 minutes. Add the drained Rotel, corn, lima beans and sugar; cook and stir on medium for about 5 minutes. Reduce heat to medium low and cook for about 10 minutes or until heated through; stirring occasionally. Season with salt and pepper; taste and adjust seasonings as needed. Serve immediately.
Friday
Chicken pot pie
Ingredients
2 (9 inch) frozen pie crusts
1 sheet of frozen puff pastry, thawed and cut into ½ inch strips
1 lb frozen mixed vegetables
3 boneless, skinless chicken breast halves, boiled
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
Salt and pepper to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Bake the pie crust, Cut slits in the crust to allow for steam to escape. Bake till light brown. Remove from oven and cool.
2. Put frozen mixed vegetables into a bowl, cover with plastic wrap (poke a slit for steam to escape) and microwave for 5 minutes or more till cooked. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, salt, pepper, chicken soup and mushroom soup. Stir together.
4. Pour filling into pie dish. Make a lattice top crust
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F for 30 minutes or till the top crust is browned. Remove from oven and let stand for 5 minutes and then serve.
Fruit Salad with yoghurt
Ingredients
3 apples\raw, cored and cubed
1/4 lb. seedless grapes
1 banana, thinly sliced
1 celery rib, finely chopped (optional)
1/2 lb. pineapple chunks, drained
1/4 cup chopped walnuts or pecans
1-1/2 cups vanilla yogurt
Honey (add for sweetness as needed)
Directions
Combine all ingredients in a bowl. Let stand 20 minutes before serving.
Saturday
Egg biryani
(http://www.sanjeevkapoor.com/egg-biryani.aspx )
Ingredients
6 eggs, hard boiled , peeled and halved
1 1/2 cups Basmati rice, soaked and drained
2 tablespoons Oil
1 inch stick Cinnamon
2 Green cardamoms
3 Cloves
2 medium Onions, sliced
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 medium Tomatoes, chopped
2 tablespoons Fresh coriander leaves, chopped
2 tablespoons Fresh mint leaves, torn
1 teaspoon Red pepper powder
1/4 teaspoon Turmeric powder
1/2 cup Coconut milk
1 teaspoon Ghee/butter
Salt to taste
Method
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant. Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer. Add the red pepper powder, turmeric powder and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.
Raita
Ingredients
1 cucumber (finely chopped or grated)
1 tomato (chopped) (optional)
1/2 onion (finely chopped) (optional)
2 cups yoghurt (adjust to taste)
1/4 tsp red pepper powder
1/4 tsp cumin powder or chaat masala
Sugar to taste
Salt and pepper
Optional seasoning:
4-5 curry leaves
1 pinch of asafetida/hing
1 tsp cumin or mustard seeds
1/2 tsp oil/butter
Method
Mix all ingredients other than seasoning. If adding seasoning, heat oil. Add curry leaves, cumin and asafetida. Allow to crackle. Add to salad. Chill and serve.
Thursday, January 27, 2011
Saturday, January 22, 2011
February 13, 2011
Sunday
(http://www.foodnetwork.com/paulas-best-dishes/house-special/index.html )
Grilled Tilapia Po' Boys with Homemade Tartar Sauce
Ingredients
1/2 cup mayonnaise
2 tablespoons chopped sweet pickles
2 tablespoons chopped red onion
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
4 (7-ounce) tilapia fillets
Olive oil, for brushing
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 to 2 loaves French bread
2 medium beefsteak tomatoes, cut into 8 slices
4 leaves romaine lettuce
Directions
Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil. Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use. Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 (7-inch) sections, then halve each section lengthwise. Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.
Corn and Carrot Salad with Golden Raisins
Ingredients
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 pound carrots, grated, about 2 cups
1 cup frozen corn kernels, thawed and drained
1/2 cup golden raisins
5 tablespoons chopped fresh parsley leaves
Salt and freshly cracked black pepper
Directions
In a small bowl, whisk together the mayonnaise, oil, and lemon juice. Combine the carrots, corn kernels, raisins, and parsley leaves in a large serving bowl. Pour the dressing over the salad and season, to taste, with salt and pepper.
Monday
(http://allrecipes.com/Recipe/Healthy-Garden-Salad/Detail.aspx )
Green Salad
Ingredients
5 tablespoons red wine vinegar
3 tablespoons olive oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
Directions
1. In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Citrus Turkey Roast
(http://allrecipes.com/Recipe/Citrus-Turkey-Roast/Detail.aspx )
Ingredients
3 pounds frozen boneless turkey roast, thawed
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
8 cloves garlic, peeled
1 cup chicken broth, divided
1/2 cup chicken broth
(For broth, I combine ½ warm water with 1 chicken bouillon cube)
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons cornstarch
Directions
1. Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine or additional broth, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.
2. Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey and serve. Keep the leftovers for the next recipe
Tuesday
Turkey Sandwiches
(http://allrecipes.com/Recipe/Cuban-Midnight-Sandwich/Detail.aspx )
Ingredients
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1 pound sliced turkey meat (leftover from previous meal)
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle or Bread and butter pickle slices
1/2 cup olive oil
Directions
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil. Cook on a Panini press (like a George Foreman grill). (If you don’t have a grill, heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.)
German Coleslaw
(http://allrecipes.com/Recipe/German-Coleslaw/Detail.aspx )
Ingredients
1 package of coleslaw mix
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil
Directions
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Wednesday
Spinach Pomegranate Salad
(http://allrecipes.com//Recipe/Spinach-Pomegranate-Salad/Detail.aspx )
Ingredients
1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette
Directions
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Marinated Flank Steak
(http://allrecipes.com/Recipe/Marinated-Flank-Steak/Detail.aspx )
Ingredients
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
Directions
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Thursday
Sesame Asian Tofu Stir-Fry
(http://allrecipes.com/Recipe/Sesame-Asian-Tofu-Stir-Fry/Detail.aspx )
Ingredients
6 tablespoons vegetable oil
2 cloves garlic, chopped
6 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoon Thai chili sauce
3 tablespoons honey
8 ounces extra-firm tofu, cut into 1/4-inch cubes
1/2 (16 ounce) package linguine pasta
1 tablespoon sesame oil
8 ounces bean sprouts
8 ounces shredded carrots
1 green bell pepper, thinly sliced
8 green onions, halved lengthwise
Directions
1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. While the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce and linguine; stir to combine.
Spring rolls (use frozen and baked spring rolls)
Friday
Eggplant Parmesan
(http://allrecipes.com//Recipe/Eggplant-Parmesan-II/Detail.aspx )
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Italian Asparagus Salad
(http://allrecipes.com/Recipe/Italian-Asparagus-Salad/Detail.aspx )
Ingredients
1/2 Italian Vinaigrette Dressing
1 pound fresh asparagus, trimmed
1/4 cup pine nuts
3 roasted red peppers, packed in water, cut into 1/4-inch pieces
1/4 cup chopped fresh parsley
Directions
1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
2. Arrange asparagus on a platter, top with peppers and parsley. Pour dressing over all. Sprinkle with toasted pine nuts. Serve.
Saturday
Khima masala
Ingredients
2 lb ground meat (like 1 lb ground turkey and 1 lb ground beef)
1 cup sweet peas (optional)
2 onions finely chopped
2 tbsp ginger-garlic paste
3 big tomatoes/ 1 can tomatoes
1 green jalapeno
1/2 teaspoon red pepper powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Cilantro for garnish
Salt to taste
Directions
Brown meat and drain. Boil the tomatoes and chop finely. Brown the onion and ginger garlic paste. Add turmeric powder, garam masala, cumin and coriander powder. Next add the meat. Add the peas and tomatoes. Add salt and garam masala. Add 3 cups water and simmer for 15 minutes. Garnish with cilantro and serve hot.
Jeera rice
Ingredients
1 cup basmati rice (wash and drain)
1.5 cups water
1 tsp cumin seeds
1 tablespoon minced onions
1/2 tsp green chilly finely chopped (serrano, jalepeno)
1 bay leaf
3 cloves
Cinnamon small piece
1 tsp butter or ghee
1/2 tablespoon cashews
Salt to taste
Method
1. Heat the butter (ghee) in a pressure cooker or saucepan. Add the spices (bay leaf, cloves, cinnamon) and cumin seeds, fry them for few seconds. Stir in the onions and green chilly, saute until the onions are transparent.
2. Add the rice, water and salt, give it a quick mix. After it comes to a boil, cover the saucepan with a lid and cook in low flames until the rice is done. If using pressure cooker, cook it for two whistles. Garnish with roasted cashews and coriander leaves.
(http://www.foodnetwork.com/paulas-best-dishes/house-special/index.html )
Grilled Tilapia Po' Boys with Homemade Tartar Sauce
Ingredients
1/2 cup mayonnaise
2 tablespoons chopped sweet pickles
2 tablespoons chopped red onion
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
4 (7-ounce) tilapia fillets
Olive oil, for brushing
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 to 2 loaves French bread
2 medium beefsteak tomatoes, cut into 8 slices
4 leaves romaine lettuce
Directions
Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil. Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use. Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 (7-inch) sections, then halve each section lengthwise. Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.
Corn and Carrot Salad with Golden Raisins
Ingredients
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 pound carrots, grated, about 2 cups
1 cup frozen corn kernels, thawed and drained
1/2 cup golden raisins
5 tablespoons chopped fresh parsley leaves
Salt and freshly cracked black pepper
Directions
In a small bowl, whisk together the mayonnaise, oil, and lemon juice. Combine the carrots, corn kernels, raisins, and parsley leaves in a large serving bowl. Pour the dressing over the salad and season, to taste, with salt and pepper.
Monday
(http://allrecipes.com/Recipe/Healthy-Garden-Salad/Detail.aspx )
Green Salad
Ingredients
5 tablespoons red wine vinegar
3 tablespoons olive oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
Directions
1. In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Citrus Turkey Roast
(http://allrecipes.com/Recipe/Citrus-Turkey-Roast/Detail.aspx )
Ingredients
3 pounds frozen boneless turkey roast, thawed
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
8 cloves garlic, peeled
1 cup chicken broth, divided
1/2 cup chicken broth
(For broth, I combine ½ warm water with 1 chicken bouillon cube)
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons cornstarch
Directions
1. Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine or additional broth, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.
2. Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey and serve. Keep the leftovers for the next recipe
Tuesday
Turkey Sandwiches
(http://allrecipes.com/Recipe/Cuban-Midnight-Sandwich/Detail.aspx )
Ingredients
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1 pound sliced turkey meat (leftover from previous meal)
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle or Bread and butter pickle slices
1/2 cup olive oil
Directions
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil. Cook on a Panini press (like a George Foreman grill). (If you don’t have a grill, heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.)
German Coleslaw
(http://allrecipes.com/Recipe/German-Coleslaw/Detail.aspx )
Ingredients
1 package of coleslaw mix
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil
Directions
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Wednesday
Spinach Pomegranate Salad
(http://allrecipes.com//Recipe/Spinach-Pomegranate-Salad/Detail.aspx )
Ingredients
1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette
Directions
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Marinated Flank Steak
(http://allrecipes.com/Recipe/Marinated-Flank-Steak/Detail.aspx )
Ingredients
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
Directions
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Thursday
Sesame Asian Tofu Stir-Fry
(http://allrecipes.com/Recipe/Sesame-Asian-Tofu-Stir-Fry/Detail.aspx )
Ingredients
6 tablespoons vegetable oil
2 cloves garlic, chopped
6 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoon Thai chili sauce
3 tablespoons honey
8 ounces extra-firm tofu, cut into 1/4-inch cubes
1/2 (16 ounce) package linguine pasta
1 tablespoon sesame oil
8 ounces bean sprouts
8 ounces shredded carrots
1 green bell pepper, thinly sliced
8 green onions, halved lengthwise
Directions
1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. While the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce and linguine; stir to combine.
Spring rolls (use frozen and baked spring rolls)
Friday
Eggplant Parmesan
(http://allrecipes.com//Recipe/Eggplant-Parmesan-II/Detail.aspx )
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Italian Asparagus Salad
(http://allrecipes.com/Recipe/Italian-Asparagus-Salad/Detail.aspx )
Ingredients
1/2 Italian Vinaigrette Dressing
1 pound fresh asparagus, trimmed
1/4 cup pine nuts
3 roasted red peppers, packed in water, cut into 1/4-inch pieces
1/4 cup chopped fresh parsley
Directions
1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
2. Arrange asparagus on a platter, top with peppers and parsley. Pour dressing over all. Sprinkle with toasted pine nuts. Serve.
Saturday
Khima masala
Ingredients
2 lb ground meat (like 1 lb ground turkey and 1 lb ground beef)
1 cup sweet peas (optional)
2 onions finely chopped
2 tbsp ginger-garlic paste
3 big tomatoes/ 1 can tomatoes
1 green jalapeno
1/2 teaspoon red pepper powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Cilantro for garnish
Salt to taste
Directions
Brown meat and drain. Boil the tomatoes and chop finely. Brown the onion and ginger garlic paste. Add turmeric powder, garam masala, cumin and coriander powder. Next add the meat. Add the peas and tomatoes. Add salt and garam masala. Add 3 cups water and simmer for 15 minutes. Garnish with cilantro and serve hot.
Jeera rice
Ingredients
1 cup basmati rice (wash and drain)
1.5 cups water
1 tsp cumin seeds
1 tablespoon minced onions
1/2 tsp green chilly finely chopped (serrano, jalepeno)
1 bay leaf
3 cloves
Cinnamon small piece
1 tsp butter or ghee
1/2 tablespoon cashews
Salt to taste
Method
1. Heat the butter (ghee) in a pressure cooker or saucepan. Add the spices (bay leaf, cloves, cinnamon) and cumin seeds, fry them for few seconds. Stir in the onions and green chilly, saute until the onions are transparent.
2. Add the rice, water and salt, give it a quick mix. After it comes to a boil, cover the saucepan with a lid and cook in low flames until the rice is done. If using pressure cooker, cook it for two whistles. Garnish with roasted cashews and coriander leaves.
Monday, January 17, 2011
February 6, 2011
Sunday
Proscuitto sandwiches
Ingredients
1/2 cup olive oil
3 tablespoons balsamic vinegar
8 ounces thinly sliced prosciutto
10 ounces sliced fresh mozzarella cheese
12 tomato slices
12 large fresh basil leaves
6 artisan bread rolls
Salt and pepper to taste
Directions
Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Halve the rolls and drizzle both sides lightly with dressing. Layer the bottom of the bread with prosciutto, mozzarella, tomatoes (sprinkle with salt and pepper), and basil. Press top of bread over.
Chips
Monday
Rice Vermicelli: Bun Thit
Ingredients
8 ounces dried rice vermicelli or 1 pound fresh bun
8 romaine lettuce leaves, ribs removed, julienned
2 carrots, peeled and julienned
1/2 cucumber, peeled, seeded, and thinly sliced into crescents
12 large mint leaves, julienned
Nuoc Cham, as needed, recipe follows
Directions
If using dried rice vermicelli, place it in a bowl and cover with lukewarm water. Let stand until pliable, about 20 minutes. Bring a pot of hot water to a boil. Drain and divide the rice vermicelli into 4 equal portions. Place 1 portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them. Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well.
Fish Dipping Sauce: Nuoc Cham
Ingredients
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)
Method
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
Tuesday
Quiche
(http://www.foodnetwork.com/recipes/the-best-of/quick-quiche-recipe2/index.html )
Ingredients
½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Precook for about 10 minutes till golden brown. Remove from oven and cool. Then cover the sides with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. Check center till a toothpick comes out clean
Beet and orange salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html)
Ingredients
1 pound beets
1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons chopped chives or scallions
Salt and pepper to taste
1 bunch arugula
2 segmented oranges or 1 can Mandarin oranges
Directions
Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Wednesday
Chicken and wild rice soup
Ingredients
1 cup uncooked quick-cooking wild rice (I use the 1 packet of Near East wild rice mix)
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
1 can fat free evaporated milk
1 can water
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley (optional)
Method
Cook rice according to package directions, omitting salt and fat. Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add the wild rice seasoning packet. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Green bean and pea salad
Ingredients
1 (16 ounce) package frozen peas, thawed
1 (16 ounce) package frozen French-style green beans, thawed
½ cup chopped green pepper
1/3 cup finely chopped onion
¼ cup diced pimientos
¾ cup sugar
1/3 cup cider vinegar
2 tablespoons water
½ teaspoon salt
Directions
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Thursday
Cobb Salad
(http://allrecipes.com/Recipe/Cobb-Salad/Detail.aspx )
Ingredients
6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing
Directions
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.
Sliced artisan bread
Friday
Chicken enchiladas
(http://allrecipes.com/Recipe/Quick-and-Easy-Green-Chile-Chicken-Enchilada-Casserole/Detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
Garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3. Microwave the tortillas for 1 min by wrapping them in moist paper towels till soft.
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Bean salad
Ingredients
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red bell pepper, diced
4 green onions, chopped
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional for heat)
1/2 cup nonfat Italian dressing
Directions
Combine all ingredients except the Italian dressing. Pour dressing over mixture and toss well.
Saturday
Palak paneer
Ingredients
1 lb frozen chopped spinach
2 garlic cloves minced
2 green chilies
1 cup paneer cubed and sautéed light brown
1 medium onion chopped
2 tbsp chopped ginger and some julienned for garnishing
1 medium tomato chopped
1tsp cumin seeds
½ tsp turmeric powder
Salt for taste
1 tsp Garam masala
4 tbsp heavy cream
Oil/butter
Method
Steam the spinach leaves in a pot with ginger, garlic and chilies. Drain any excess juices or liquid. On cooling, grind it into a fine paste. Heat some oil in a pan and fry juliennes of ginger till they are light brown. Keep them aside for garnishing. In the same pan, add cumin seeds and let them splutter. Add onions and cook till they are light brown. Add tomatoes, turmeric, salt and garam masala and cook them together for 5 minutes. Now add the spinach and mix all the ingredients well. Add milk/cream and paneer .Cover the pan and let it cook for 10 minutes on medium heat.
Vegetable pulao
Ingredients
2 cups Basmati Rice
1 tbsp. butter, melted
2 tsp. Sugar
2 tbsp Raisins.
1 large Onion, chopped
1 tbsp vegetable oil
1 lb frozen peas and carrots
1 Bay Leaf
8 whole peppercorns
1 inch Cinnamon
5 Cloves
4 Green Cardamoms pods, crushed
2 tbsp Cashews (broken)
Salt to taste
Directions
1. Wash and drain the rice. Allow it to dry. Mix with half the butter, sugar and raisins.
2. Peel and slice the onion very finely. Heat remaining butter in a pan. Add and sauté the bay leaf, peppercorns, cinnamon, cloves and cardamom. Add the onion and fry till crisp and light brown. Now add the frozen carrots and peas and sauté for 2mins.
3. In the same pan add the raisins and cashew nuts. Stir-fry for a minute.
4. Add the rice and stir-fry for a minute. Add double the quantity of boiling water and simmer till the time the rice is cooked.
Proscuitto sandwiches
Ingredients
1/2 cup olive oil
3 tablespoons balsamic vinegar
8 ounces thinly sliced prosciutto
10 ounces sliced fresh mozzarella cheese
12 tomato slices
12 large fresh basil leaves
6 artisan bread rolls
Salt and pepper to taste
Directions
Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Halve the rolls and drizzle both sides lightly with dressing. Layer the bottom of the bread with prosciutto, mozzarella, tomatoes (sprinkle with salt and pepper), and basil. Press top of bread over.
Chips
Monday
Rice Vermicelli: Bun Thit
Ingredients
8 ounces dried rice vermicelli or 1 pound fresh bun
8 romaine lettuce leaves, ribs removed, julienned
2 carrots, peeled and julienned
1/2 cucumber, peeled, seeded, and thinly sliced into crescents
12 large mint leaves, julienned
Nuoc Cham, as needed, recipe follows
Directions
If using dried rice vermicelli, place it in a bowl and cover with lukewarm water. Let stand until pliable, about 20 minutes. Bring a pot of hot water to a boil. Drain and divide the rice vermicelli into 4 equal portions. Place 1 portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them. Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well.
Fish Dipping Sauce: Nuoc Cham
Ingredients
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)
Method
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
Tuesday
Quiche
(http://www.foodnetwork.com/recipes/the-best-of/quick-quiche-recipe2/index.html )
Ingredients
½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Precook for about 10 minutes till golden brown. Remove from oven and cool. Then cover the sides with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. Check center till a toothpick comes out clean
Beet and orange salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html)
Ingredients
1 pound beets
1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons chopped chives or scallions
Salt and pepper to taste
1 bunch arugula
2 segmented oranges or 1 can Mandarin oranges
Directions
Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Wednesday
Chicken and wild rice soup
Ingredients
1 cup uncooked quick-cooking wild rice (I use the 1 packet of Near East wild rice mix)
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
1 can fat free evaporated milk
1 can water
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley (optional)
Method
Cook rice according to package directions, omitting salt and fat. Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add the wild rice seasoning packet. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Green bean and pea salad
Ingredients
1 (16 ounce) package frozen peas, thawed
1 (16 ounce) package frozen French-style green beans, thawed
½ cup chopped green pepper
1/3 cup finely chopped onion
¼ cup diced pimientos
¾ cup sugar
1/3 cup cider vinegar
2 tablespoons water
½ teaspoon salt
Directions
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Thursday
Cobb Salad
(http://allrecipes.com/Recipe/Cobb-Salad/Detail.aspx )
Ingredients
6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing
Directions
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.
Sliced artisan bread
Friday
Chicken enchiladas
(http://allrecipes.com/Recipe/Quick-and-Easy-Green-Chile-Chicken-Enchilada-Casserole/Detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
Garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3. Microwave the tortillas for 1 min by wrapping them in moist paper towels till soft.
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Bean salad
Ingredients
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red bell pepper, diced
4 green onions, chopped
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional for heat)
1/2 cup nonfat Italian dressing
Directions
Combine all ingredients except the Italian dressing. Pour dressing over mixture and toss well.
Saturday
Palak paneer
Ingredients
1 lb frozen chopped spinach
2 garlic cloves minced
2 green chilies
1 cup paneer cubed and sautéed light brown
1 medium onion chopped
2 tbsp chopped ginger and some julienned for garnishing
1 medium tomato chopped
1tsp cumin seeds
½ tsp turmeric powder
Salt for taste
1 tsp Garam masala
4 tbsp heavy cream
Oil/butter
Method
Steam the spinach leaves in a pot with ginger, garlic and chilies. Drain any excess juices or liquid. On cooling, grind it into a fine paste. Heat some oil in a pan and fry juliennes of ginger till they are light brown. Keep them aside for garnishing. In the same pan, add cumin seeds and let them splutter. Add onions and cook till they are light brown. Add tomatoes, turmeric, salt and garam masala and cook them together for 5 minutes. Now add the spinach and mix all the ingredients well. Add milk/cream and paneer .Cover the pan and let it cook for 10 minutes on medium heat.
Vegetable pulao
Ingredients
2 cups Basmati Rice
1 tbsp. butter, melted
2 tsp. Sugar
2 tbsp Raisins.
1 large Onion, chopped
1 tbsp vegetable oil
1 lb frozen peas and carrots
1 Bay Leaf
8 whole peppercorns
1 inch Cinnamon
5 Cloves
4 Green Cardamoms pods, crushed
2 tbsp Cashews (broken)
Salt to taste
Directions
1. Wash and drain the rice. Allow it to dry. Mix with half the butter, sugar and raisins.
2. Peel and slice the onion very finely. Heat remaining butter in a pan. Add and sauté the bay leaf, peppercorns, cinnamon, cloves and cardamom. Add the onion and fry till crisp and light brown. Now add the frozen carrots and peas and sauté for 2mins.
3. In the same pan add the raisins and cashew nuts. Stir-fry for a minute.
4. Add the rice and stir-fry for a minute. Add double the quantity of boiling water and simmer till the time the rice is cooked.
Wednesday, January 12, 2011
January 30 recipes
Sunday
Honey ham sandwiches and chips
Monday
Turkey meatballs and pasta
Ingredients
2 lb frozen turkey meatballs
1/2 cup grated Parmesan cheese
½ cup onion, chopped
1 tbsp garlic
1 tsp Italian seasoning
1 tbsp olive oil
1 tsp sugar
Salt and pepper to taste
1 bottle of marinara sauce
1 (16 ounce) package uncooked spaghetti
Directions
1. Thaw meatballs and brown on a cookie sheet in an oven at 400F till brown.
2. Heat oil. Sauté onion till translucent. Add garlic and sauté till for another minute. Then add the sauce, salt, pepper, and sugar. Bring to a boil. Add meatballs, lower heat, cover and simmer for at least 10 minutes.
3. Bring a large pot of lightly salted water with 1 tsp oil to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti. Top with cheese as desired.
Salad
Ingredients
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions
1. In a large bowl, combine the spinach with the toasted almonds and cranberries.
2. In a medium bowl, whisk together the sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Tuesday
Thai chicken curry
Ingredients
1 small can of Thai Curry paste (I use http://www.maesribrand.com/114g.html Massaman and yellow are milder than red and green is the hottest, you can find these at any Asian grocery store)
2 cans of coconut milk
3 boneless, skinless chicken breasts cut into 1” pieces
1 lb frozen stir fry mix vegetables
1 tbsp julienned basil (optional)
Salt to taste
Directions
In a pan, heat the Thai curry paste. Do NOT add oil, the paste is oil based. Add chicken and sauté till cooked. Next add the stir fry mix and sauté till thawed. Do not overcook. Add the coconut milk and bring to a boil while stirring constantly. Lower the heat and simmer covered for about 15 minutes. Remove from heat and garnish with the basil.
Egg fried rice
Ingredients
3 cups cooked white rice (use a long grain rice like Jasmine or Basmati)
4 eggs
1 bunch of green onions (chopped)
1 Serrano pepper or jalapeno, chopped (optional, adds heat)
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp soy sauce
Directions
Heat oil in a wok for medium heat. Add the white portion of the onions and the pepper and sauté for 2 minutes. Add egg and scramble with salt and pepper. Now add the rice and stir till well mixed with the eggs. Add soy sauce, adjust for taste. Add the green part of the onions. Mix well. Cover and cook for 5 minutes on low heat.
Wednesday
Fried fish
Ingredients
1 lb fish (any white meat like tilapia fillets or whiting)
Louisiana fish fry mix (or Zatarains)
Directions
Use the directions on the box to pan fry the fish or roll the fish in the fish fry mix and oven fry in a greased pan at 400F for about 15-20 minutes till golden brown.
Red beans and Rice
Ingredients
1 box Zatarain’s red beans and rice
Directions
Use the directions on the box for the rice.
Collard greens
Ingredients
1 lb frozen collard greens
1 tsp chopped garlic
1 tbsp olive oil
Salt and pepper to taste
½ tsp red pepper flakes (optional)
1 tsp of sugar
Directions
Heat oil in a pan. Add garlic, sauté till brown. Add the greens, salt, red and black pepper and sugar. Cook on medium heat till the greens are heated through and most of the water has evaporated.
Thursday
Green salad with turkey breasts (Asian salad)
(http://allrecipes.com//Recipe/asian-chicken-salad/Detail.aspx )
Ingredients
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (I will using 1 turkey breast instead)
3 green onions, chopped
1 tablespoon sesame seeds, toasted
1 large can of Mandarin oranges
Directions
1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar.
2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles.
3. In a large bowl combine the iceberg lettuce, mandarin oranges, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Canned soup if you like
Friday
Taco Soup
Ingredients
1 cup mild salsa
1/4 cup chopped bell pepper (capsicum)
1/2 tsp chilli powder (not red pper powder: more like cajun seasoning)
1 can (14.5 oz) chicken broth
4 corn tortillas cut into 1/2 inch strips
15 oz can black beans rinsed and drained
1 large tomato chopped
Method:
Heat oven to 425 F. Mix salsa, bell pepper, beans,chilli powder and broth in a 2 quart saucepan. Heat to boiling then simmer uncovered for 15 minutes. Place tortilla strips in an ungreased pan and bake 5 to 8 minutes until crisp. Put tortilla strips in soup bowls. Pour soup mixture in bowls. Top with tomatoes.
Guacamole
(http://allrecipes.com//Recipe/guacamole/Detail.aspx )
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
½ tsp sugar
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
½ tsp cumin powder
½ tsp coriander powder
Directions
In a medium bowl, mash together the avocados, lime juice, sugar and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper, cumin and coriander. Refrigerate 1 hour for best flavor, or serve immediately.
Honey ham sandwiches and chips
Monday
Turkey meatballs and pasta
Ingredients
2 lb frozen turkey meatballs
1/2 cup grated Parmesan cheese
½ cup onion, chopped
1 tbsp garlic
1 tsp Italian seasoning
1 tbsp olive oil
1 tsp sugar
Salt and pepper to taste
1 bottle of marinara sauce
1 (16 ounce) package uncooked spaghetti
Directions
1. Thaw meatballs and brown on a cookie sheet in an oven at 400F till brown.
2. Heat oil. Sauté onion till translucent. Add garlic and sauté till for another minute. Then add the sauce, salt, pepper, and sugar. Bring to a boil. Add meatballs, lower heat, cover and simmer for at least 10 minutes.
3. Bring a large pot of lightly salted water with 1 tsp oil to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti. Top with cheese as desired.
Salad
Ingredients
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions
1. In a large bowl, combine the spinach with the toasted almonds and cranberries.
2. In a medium bowl, whisk together the sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Tuesday
Thai chicken curry
Ingredients
1 small can of Thai Curry paste (I use http://www.maesribrand.com/114g.html Massaman and yellow are milder than red and green is the hottest, you can find these at any Asian grocery store)
2 cans of coconut milk
3 boneless, skinless chicken breasts cut into 1” pieces
1 lb frozen stir fry mix vegetables
1 tbsp julienned basil (optional)
Salt to taste
Directions
In a pan, heat the Thai curry paste. Do NOT add oil, the paste is oil based. Add chicken and sauté till cooked. Next add the stir fry mix and sauté till thawed. Do not overcook. Add the coconut milk and bring to a boil while stirring constantly. Lower the heat and simmer covered for about 15 minutes. Remove from heat and garnish with the basil.
Egg fried rice
Ingredients
3 cups cooked white rice (use a long grain rice like Jasmine or Basmati)
4 eggs
1 bunch of green onions (chopped)
1 Serrano pepper or jalapeno, chopped (optional, adds heat)
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp soy sauce
Directions
Heat oil in a wok for medium heat. Add the white portion of the onions and the pepper and sauté for 2 minutes. Add egg and scramble with salt and pepper. Now add the rice and stir till well mixed with the eggs. Add soy sauce, adjust for taste. Add the green part of the onions. Mix well. Cover and cook for 5 minutes on low heat.
Wednesday
Fried fish
Ingredients
1 lb fish (any white meat like tilapia fillets or whiting)
Louisiana fish fry mix (or Zatarains)
Directions
Use the directions on the box to pan fry the fish or roll the fish in the fish fry mix and oven fry in a greased pan at 400F for about 15-20 minutes till golden brown.
Red beans and Rice
Ingredients
1 box Zatarain’s red beans and rice
Directions
Use the directions on the box for the rice.
Collard greens
Ingredients
1 lb frozen collard greens
1 tsp chopped garlic
1 tbsp olive oil
Salt and pepper to taste
½ tsp red pepper flakes (optional)
1 tsp of sugar
Directions
Heat oil in a pan. Add garlic, sauté till brown. Add the greens, salt, red and black pepper and sugar. Cook on medium heat till the greens are heated through and most of the water has evaporated.
Thursday
Green salad with turkey breasts (Asian salad)
(http://allrecipes.com//Recipe/asian-chicken-salad/Detail.aspx )
Ingredients
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (I will using 1 turkey breast instead)
3 green onions, chopped
1 tablespoon sesame seeds, toasted
1 large can of Mandarin oranges
Directions
1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar.
2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles.
3. In a large bowl combine the iceberg lettuce, mandarin oranges, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Canned soup if you like
Friday
Taco Soup
Ingredients
1 cup mild salsa
1/4 cup chopped bell pepper (capsicum)
1/2 tsp chilli powder (not red pper powder: more like cajun seasoning)
1 can (14.5 oz) chicken broth
4 corn tortillas cut into 1/2 inch strips
15 oz can black beans rinsed and drained
1 large tomato chopped
Method:
Heat oven to 425 F. Mix salsa, bell pepper, beans,chilli powder and broth in a 2 quart saucepan. Heat to boiling then simmer uncovered for 15 minutes. Place tortilla strips in an ungreased pan and bake 5 to 8 minutes until crisp. Put tortilla strips in soup bowls. Pour soup mixture in bowls. Top with tomatoes.
Guacamole
(http://allrecipes.com//Recipe/guacamole/Detail.aspx )
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
½ tsp sugar
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
½ tsp cumin powder
½ tsp coriander powder
Directions
In a medium bowl, mash together the avocados, lime juice, sugar and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper, cumin and coriander. Refrigerate 1 hour for best flavor, or serve immediately.
Friday, January 7, 2011
January 15 recipes
Sunday
Peanut butter and jelly sandwiches
Monday
Shrimp pasta
Ingredients
1 pound whole wheat pasta
1 tablespoon vegetable oil
1 pound medium shrimp - peeled and deveined (you can use frozen but thaw beforehand)
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon julienned fresh basil
Directions
1. Cook pasta in a large pot of boiling water with vegetable oil until al dente.
2. Meanwhile, heat olive oil and add minced garlic. Lightly brown garlic. Take care not to burn the garlic or else it turns bitter. Next add shrimp just until they turn pink. Cooking time will depend on the size of the shrimp.
4. Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese and basil. Serve warm.
Caprese salad
Ingredients
1 large tomato, chopped into bite size pieces
1 ball of fresh mozzarella cheese, cut into bite size pieces
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Method
Mix tomato and mozzarella cheese. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste.
Tuesday
Chips
Greek sandwiches
Ingredients:
10 Pita bread
1/2 medium cucumber, sliced
1/4 cup red onion, thinly sliced
2 small tomatoes, sliced
2 ounces reduced-fat feta cheese, crumbled
4 Kalamata or black olives, as garnish
1 tub of hummus
Method
Assemble the sandwiches. Spread hummus on the inside of a pita pocket. Top withcucumber, onion, tomatoes, olives and feta cheese.
Wednesday
Chile rellenos
Ingredients
5-6 fresh poblano chiles
1 tablespoon olive or vegetable oil
1lb ground beef
1 packet Taco seasoning
12 slices of Pepper Jack cheese
1 box of Rice pilaf (cook according to directions)
1 can black beans
½ bottle of salsa
To make the Chile Relleno:
Preheat oven to 425F and roast the chilies for about 30 minutes turning every 10 minutes until skin blackens. Remove chilies from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chili. With a sharp paring knife, make a long slit the length of each chili and then gently remove and discard all of the seeds (I don’t do this because these chilies don’t have much heat). Set the chilies aside while you make the filling. Brown and drain the beef. Return to the pan and add Taco seasoning. Sauté till heated through and well mixed. Stuff the chilies with the beef mixture. Top with 1-2 slices of cheese (I usually half or quarter the slices so that I can get into the corners of the chili and cover the meat mixture completely)
To serve:
Preheat an oven to 350 degrees F.
Place the stuffed chiles into the oven and roast for 10 minutes or until heated through and the cheese is melted. Serve with Rice pilaf and black or pinto beans (I use canned black beans -15.5oz. Heat with about ½ bottle of Salsa like Pace Picante)
Thursday
Baked salmon
(http://allrecipes.com//Recipe/baked-salmon-ii/Detail.aspx)
Ingredients
6 cloves garlic, minced
1 cup and 2 tablespoons light olive oil
1 tablespoon dried basil
1 tablespoon salt
1 tablespoon ground black pepper
3 tablespoons lemon juice
3 tablespoons fresh parsley, chopped
6 (6 ounce) fillets salmon
Directions
1 .In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Roasted asparagus
Ingredients
1 lb fresh asparagus spears (break off the thick end of each spear, it naturally breaks at the spot where it is tender)
1 tablespoons olive oil
Salt and pepper to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss the asparagus with olive oil, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
3. Roast in preheated oven until tender and lightly browned, about 12 minutes.
Lentils
Ingredients
3 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon red pepper flakes, or to taste
3 cups water
1 cube vegetable bouillon
1 1/2 cups red lentils
Directions
Heat the oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes.
Friday
Pork tenderloin
http://allrecipes.com//Recipe/amazing-pork-tenderloin-in-the-slow-cooker/Detail.aspx
Ingredients
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Directions
1.Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Cauliflower saute
http://allrecipes.com/Recipe/Roasted-Garlic-Cauliflower/Detail.aspx
Ingredients
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Directions
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Brussel sprouts with dill
Ingredients
1 lb frozen brussel sprouts
1 tablespoon olive oil
1 large onion, finely chopped
1 tsp dry dill
¼ cup cider vinegar
salt and black pepper to taste
1 tsp sugar
Directions
Heat oil in a large pan. Add onions and sauté till tender and translucent. Next add the dill vinegar, salt, pepper, sugar and brussel sprouts. Stir till well blended. Cover and cook till the brussel sprouts are tender and cooked through. Cut and check.
Peanut butter and jelly sandwiches
Monday
Shrimp pasta
Ingredients
1 pound whole wheat pasta
1 tablespoon vegetable oil
1 pound medium shrimp - peeled and deveined (you can use frozen but thaw beforehand)
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon julienned fresh basil
Directions
1. Cook pasta in a large pot of boiling water with vegetable oil until al dente.
2. Meanwhile, heat olive oil and add minced garlic. Lightly brown garlic. Take care not to burn the garlic or else it turns bitter. Next add shrimp just until they turn pink. Cooking time will depend on the size of the shrimp.
4. Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese and basil. Serve warm.
Caprese salad
Ingredients
1 large tomato, chopped into bite size pieces
1 ball of fresh mozzarella cheese, cut into bite size pieces
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Method
Mix tomato and mozzarella cheese. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste.
Tuesday
Chips
Greek sandwiches
Ingredients:
10 Pita bread
1/2 medium cucumber, sliced
1/4 cup red onion, thinly sliced
2 small tomatoes, sliced
2 ounces reduced-fat feta cheese, crumbled
4 Kalamata or black olives, as garnish
1 tub of hummus
Method
Assemble the sandwiches. Spread hummus on the inside of a pita pocket. Top withcucumber, onion, tomatoes, olives and feta cheese.
Wednesday
Chile rellenos
Ingredients
5-6 fresh poblano chiles
1 tablespoon olive or vegetable oil
1lb ground beef
1 packet Taco seasoning
12 slices of Pepper Jack cheese
1 box of Rice pilaf (cook according to directions)
1 can black beans
½ bottle of salsa
To make the Chile Relleno:
Preheat oven to 425F and roast the chilies for about 30 minutes turning every 10 minutes until skin blackens. Remove chilies from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chili. With a sharp paring knife, make a long slit the length of each chili and then gently remove and discard all of the seeds (I don’t do this because these chilies don’t have much heat). Set the chilies aside while you make the filling. Brown and drain the beef. Return to the pan and add Taco seasoning. Sauté till heated through and well mixed. Stuff the chilies with the beef mixture. Top with 1-2 slices of cheese (I usually half or quarter the slices so that I can get into the corners of the chili and cover the meat mixture completely)
To serve:
Preheat an oven to 350 degrees F.
Place the stuffed chiles into the oven and roast for 10 minutes or until heated through and the cheese is melted. Serve with Rice pilaf and black or pinto beans (I use canned black beans -15.5oz. Heat with about ½ bottle of Salsa like Pace Picante)
Thursday
Baked salmon
(http://allrecipes.com//Recipe/baked-salmon-ii/Detail.aspx)
Ingredients
6 cloves garlic, minced
1 cup and 2 tablespoons light olive oil
1 tablespoon dried basil
1 tablespoon salt
1 tablespoon ground black pepper
3 tablespoons lemon juice
3 tablespoons fresh parsley, chopped
6 (6 ounce) fillets salmon
Directions
1 .In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Roasted asparagus
Ingredients
1 lb fresh asparagus spears (break off the thick end of each spear, it naturally breaks at the spot where it is tender)
1 tablespoons olive oil
Salt and pepper to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss the asparagus with olive oil, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
3. Roast in preheated oven until tender and lightly browned, about 12 minutes.
Lentils
Ingredients
3 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon red pepper flakes, or to taste
3 cups water
1 cube vegetable bouillon
1 1/2 cups red lentils
Directions
Heat the oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes.
Friday
Pork tenderloin
http://allrecipes.com//Recipe/amazing-pork-tenderloin-in-the-slow-cooker/Detail.aspx
Ingredients
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Directions
1.Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Cauliflower saute
http://allrecipes.com/Recipe/Roasted-Garlic-Cauliflower/Detail.aspx
Ingredients
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Directions
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Brussel sprouts with dill
Ingredients
1 lb frozen brussel sprouts
1 tablespoon olive oil
1 large onion, finely chopped
1 tsp dry dill
¼ cup cider vinegar
salt and black pepper to taste
1 tsp sugar
Directions
Heat oil in a large pan. Add onions and sauté till tender and translucent. Next add the dill vinegar, salt, pepper, sugar and brussel sprouts. Stir till well blended. Cover and cook till the brussel sprouts are tender and cooked through. Cut and check.
Sunday, January 2, 2011
January 8 recipes
Sunday
Turkey sandwiches on whole grain bread
Chips
Monday
Bottom Round Roast with Onion Gravy
Ingredients
6 onions, sliced
1 (4 pound) bottom round roast
Salt and pepper to taste
1 bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water
Directions
1. Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
2. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Instant Mashed potatoes
Prepare 2-3 cups according to instructions on box.
Baby carrots
Steam baby carrots till tender. Melt 1 tsp butter, add drained carrots. Season with pinch of salt, ¼ cup brown sugar and ½ tsp ground cinnamon. (1/4 cup raisins optional)
Tuesday
Frozen pizza (Red baron or similar)
Basic green salad
Shred Lettuce and toss with ½ lb sliced button mushrooms, 1 small can of mandarin oranges, ¼ cup crumbled feta cheese, 2 chopped tomatoes. Serve with dressing of choice or simply with balsamic vinegar and olive oil.
Wednesday
Sausage sandwiches
Grill or bake 1 lb of sweet Italian sausage. Sauté 1 sliced onion and 1 sliced bell pepper with salt and pepper to taste till cooked. Serve sausage on hoagies with onion pepper mixture.
Cole Slaw
1 bag of Coleslaw mix with coleslaw dressing (store bought)
Thursday
Ribs
Ingredients
2 pounds pork baby back ribs
Salt and pepper to taste
1 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons vinegar
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 dash hot sauce
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.1.Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
1 lb of Store bought Potato salad
(If you decide to make it)
Ingredients
8 medium red potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonnaise
4 oz sweet relish
paprika
Boil the potatoes until they are done but not overcooked. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture. Boil the eggs over medium high heat until hard boiled. Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process. Peel the potatoes and then slice into chunks. If you aim for 1 inch by 1 inch chunk you will do well. Peel and slice the egg into 1/2 inch pieces. Chop the onion into very small pieces. Stir all ingredients gently except for the paprika. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve
Friday
Baked chicken
Ingredients
1 package Grill Mates® Tomato, Garlic & Basil Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white or balsamic vinegar
2 pounds chicken, shrimp or beef
Method
1.Combine Marinade Mix with water, oil and vinegar in glass dish or large plastic bag.
2.Add meat, turning to coat all sides. Marinate in refrigerator 15 minutes, or longer for extra flavor.
3.Grill, broil or bake until done, basting with remaining marinade halfway through cooking, if desired. Discard any leftover marinade.
Near East Tomato Lentil Couscous
Prepare according to instructions on the box.
Sautéed squash
Ingredients
2 zucchini
2 yellow crookneck squash
1 tablespoons olive oil
½ finely chopped medium onion
½ tsp Salt (change according to taste)
½ tsp ground black pepper (change according to taste)
¼ tsp coriander powder
¼ tsp cumin powder
Directions
Slice zucchini and squash very thin. Heat olive oil and sauté onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).
Turkey sandwiches on whole grain bread
Chips
Monday
Bottom Round Roast with Onion Gravy
Ingredients
6 onions, sliced
1 (4 pound) bottom round roast
Salt and pepper to taste
1 bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water
Directions
1. Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
2. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Instant Mashed potatoes
Prepare 2-3 cups according to instructions on box.
Baby carrots
Steam baby carrots till tender. Melt 1 tsp butter, add drained carrots. Season with pinch of salt, ¼ cup brown sugar and ½ tsp ground cinnamon. (1/4 cup raisins optional)
Tuesday
Frozen pizza (Red baron or similar)
Basic green salad
Shred Lettuce and toss with ½ lb sliced button mushrooms, 1 small can of mandarin oranges, ¼ cup crumbled feta cheese, 2 chopped tomatoes. Serve with dressing of choice or simply with balsamic vinegar and olive oil.
Wednesday
Sausage sandwiches
Grill or bake 1 lb of sweet Italian sausage. Sauté 1 sliced onion and 1 sliced bell pepper with salt and pepper to taste till cooked. Serve sausage on hoagies with onion pepper mixture.
Cole Slaw
1 bag of Coleslaw mix with coleslaw dressing (store bought)
Thursday
Ribs
Ingredients
2 pounds pork baby back ribs
Salt and pepper to taste
1 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons vinegar
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 dash hot sauce
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.1.Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
1 lb of Store bought Potato salad
(If you decide to make it)
Ingredients
8 medium red potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonnaise
4 oz sweet relish
paprika
Boil the potatoes until they are done but not overcooked. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture. Boil the eggs over medium high heat until hard boiled. Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process. Peel the potatoes and then slice into chunks. If you aim for 1 inch by 1 inch chunk you will do well. Peel and slice the egg into 1/2 inch pieces. Chop the onion into very small pieces. Stir all ingredients gently except for the paprika. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve
Friday
Baked chicken
Ingredients
1 package Grill Mates® Tomato, Garlic & Basil Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white or balsamic vinegar
2 pounds chicken, shrimp or beef
Method
1.Combine Marinade Mix with water, oil and vinegar in glass dish or large plastic bag.
2.Add meat, turning to coat all sides. Marinate in refrigerator 15 minutes, or longer for extra flavor.
3.Grill, broil or bake until done, basting with remaining marinade halfway through cooking, if desired. Discard any leftover marinade.
Near East Tomato Lentil Couscous
Prepare according to instructions on the box.
Sautéed squash
Ingredients
2 zucchini
2 yellow crookneck squash
1 tablespoons olive oil
½ finely chopped medium onion
½ tsp Salt (change according to taste)
½ tsp ground black pepper (change according to taste)
¼ tsp coriander powder
¼ tsp cumin powder
Directions
Slice zucchini and squash very thin. Heat olive oil and sauté onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).
January 1 weekly recipes
Sunday
Honey ham sandwiches on whole grain bread
Chips
Monday
Fajitas
Ingredients
1 package McCormick Grill Mates Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white vinegar or red wine vinegar
2 pounds flank or skirt steak, cut into strips
10 corn tortillas
1 white onion, finely chopped
½ cup cilantro, chopped
1 tbsp lime juice
DIRECTIONS
1. Mix Marinade Mix, water, oil and vinegar in small bowl. Place steak in large Ziploc bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate overnight for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill or pan fry meat over high heat 6 to 7 minutes or until desired doneness.
4. Mix the onion, cilantro and lime juice. Add salt and pepper to taste.
4. Assemble fajitas with meat in the tortillas. Top with onion mixture.
Near East Spanish rice
Cook according to directions on 1 box.
Refried beans
Add 1 jar of tomato salsa. Add to 1 can of refried beans. Cook over low heat for about 5 minutes, stirring constantly.
Tuesday
Chili
INGREDIENTS
1 pound lean ground beef
1 pound ground turkey
2 cups chopped onion
2 package McCormick Chili Seasoning Mix
2 cans (15 ounces) chili beans, undrained
2 cans (14 1/2 ounces) chili tomatoes, undrained
DIRECTIONS
1. Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
2. Stir in Seasoning Mix and remaining ingredients. Add remaining ingredients to the meat and stir into a crockpot. Simmer on low for 8 hours.
3. Serve with shredded cheese, sour cream and chopped onion, if desired.
Cornbread or Fritos
Wednesday
Shepherd’s pie
Ingredients
4 cups of instant mashed potatoes (prepared according to directions on box)
2 pound ground turkey
1 lb frozen chopped peas and carrots
2 (10.75 ounce) can condensed cream of mushroom soup
2 (10.75 ounce) can condensed cream of celery soup
Salt and pepper to taste
Pam cooking spray
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
2. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in peas and carrots, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and spray with cooking spray.
4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
Basic green salad
Ingredients
2 tomatoes, walnut and cucumber chopped and mixed with dressing
Thursday
Slow Cooker Split Pea Sausage Soup
Ingredients
1 pound dried split peas
10 cups water
1 pound turkey kielbasa, chopped
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
1 potato, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped
Directions
1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Serve with French bread
Friday
Fried Egg and Avocado Sandwich
Ingredients
4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced
Chips and pickles
Directions
In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately. Serve with Chips and pickles
Honey ham sandwiches on whole grain bread
Chips
Monday
Fajitas
Ingredients
1 package McCormick Grill Mates Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white vinegar or red wine vinegar
2 pounds flank or skirt steak, cut into strips
10 corn tortillas
1 white onion, finely chopped
½ cup cilantro, chopped
1 tbsp lime juice
DIRECTIONS
1. Mix Marinade Mix, water, oil and vinegar in small bowl. Place steak in large Ziploc bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate overnight for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill or pan fry meat over high heat 6 to 7 minutes or until desired doneness.
4. Mix the onion, cilantro and lime juice. Add salt and pepper to taste.
4. Assemble fajitas with meat in the tortillas. Top with onion mixture.
Near East Spanish rice
Cook according to directions on 1 box.
Refried beans
Add 1 jar of tomato salsa. Add to 1 can of refried beans. Cook over low heat for about 5 minutes, stirring constantly.
Tuesday
Chili
INGREDIENTS
1 pound lean ground beef
1 pound ground turkey
2 cups chopped onion
2 package McCormick Chili Seasoning Mix
2 cans (15 ounces) chili beans, undrained
2 cans (14 1/2 ounces) chili tomatoes, undrained
DIRECTIONS
1. Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
2. Stir in Seasoning Mix and remaining ingredients. Add remaining ingredients to the meat and stir into a crockpot. Simmer on low for 8 hours.
3. Serve with shredded cheese, sour cream and chopped onion, if desired.
Cornbread or Fritos
Wednesday
Shepherd’s pie
Ingredients
4 cups of instant mashed potatoes (prepared according to directions on box)
2 pound ground turkey
1 lb frozen chopped peas and carrots
2 (10.75 ounce) can condensed cream of mushroom soup
2 (10.75 ounce) can condensed cream of celery soup
Salt and pepper to taste
Pam cooking spray
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
2. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in peas and carrots, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and spray with cooking spray.
4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
Basic green salad
Ingredients
2 tomatoes, walnut and cucumber chopped and mixed with dressing
Thursday
Slow Cooker Split Pea Sausage Soup
Ingredients
1 pound dried split peas
10 cups water
1 pound turkey kielbasa, chopped
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
1 potato, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped
Directions
1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Serve with French bread
Friday
Fried Egg and Avocado Sandwich
Ingredients
4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced
Chips and pickles
Directions
In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately. Serve with Chips and pickles
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