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.