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