Sunday
Egg Salad Sandwiches
(http://allrecipes.com/Recipe/Delicious-Egg-Salad-for-Sandwiches/Detail.aspx )
Ingredients
8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika
Whole wheat bread
Directions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on bread.
Chips
Monday
Ricotta-Spinach Tacos
(http://www.foodnetwork.com/recipes/food-network-kitchens/ricotta-spinach-tacos-recipe/index.html )
Ingredients
8 ounces ricotta (preferably fresh), at room temperature
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
Salt to taste
1 tablespoon vegetable oil
1 white onion, sliced into 1/2-inch-thick rings
2 (4-ounce) cans sliced green chile peppers, drained
2 bunches fresh spinach (about 1 pound), stemmed
1/2 teaspoon ground cumin
8 to 12 corn tortillas
Salsa verde, for serving
Sour cream for garnish
Directions
Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt. Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa and sour cream.
Best Black Beans
(http://allrecipes.com//Recipe/best-black-beans/Detail.aspx )
Ingredients
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
Salt to taste
Directions
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Tuesday
Stir fry chicken with noodles
Ingredients
12 oz Rice noodles (soak noodles in warm water for 20-30 mins, and drain out water)
2 skinless and boneless chicken breasts or beef skirt steak, cut into strips
2 chicken bullion cubes
1 lb frozen stir fry veggies
1 bunch (5-6) scallions, chopped (separate white and green portions)
1 tsp minced garlic
2 tbsp soy sauce
1 tsp Chili sauce like Sriracha (optional for heat)
1 tbsp vegetable oil
Salt and pepper to taste
Directions
Heat oil and add garlic, chicken/beef strips and white portions of scallions. Cook over medium high heat until done. Add vegetables and bullion cubes, cover and cook till vegetables till tender. Add noodles, soy sauce, pepper and chili sauce. Turn off heat and garnish with green portions chopped scallions.
Garlicky Bok Choy
(http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe/index.html )
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Directions
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Wednesday
Chicken Spaghetti casserole
(http://allrecipes.com/Recipe/Chicken-Spaghetti-Casserole-I/Detail.aspx )
Ingredients
3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
1/4 cup chopped pimento peppers
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup white wine
2 cups shredded Cheddar cheese
Salt and pepper to taste
Directions
Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.
That good salad
(http://allrecipes.com/Recipe/That-Good-Salad/Detail.aspx )
Ingredients
3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 cups chopped tomatoes
1 cup shredded Swiss cheese
2/3 cup slivered almonds, toasted
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled (optional)
1 cup Caesar salad croutons
Directions
In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.
Thursday
Old fashioned meatloaf
(http://www.foodnetwork.com/recipes/paula-deen/old-fashioned-meat-loaf-aka-basic-meatloaf-recipe/index.html )
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Instant mashed potatoes
Cook 3-4 cups according to directions on box
Carrots and peas
Ingredients
1 lb frozen carrots and peas
1 tbsp butter
1 tbsp chopped dry onion
Salt and pepper to taste
Directions
Melt butter. Add the carrots, peas and onion. Season with salt and pepper. Mix well and cover and cook for 10 mins till vegetables are tender.
Friday
Fish that you like
(http://allrecipes.com/Recipe/Lemon-Garlic-Tilapia/Detail.aspx )
Ingredients
4 fillets of any fish of choice
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Edamame
(http://allrecipes.com/Recipe/Spicy-Roasted-Edamame/Detail.aspx )
Ingredients
1 1/4 cups frozen shelled edamame (green soybeans), thawed
2 teaspoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer. Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.
Near East Roasted Garlic and Olive oil Couscous
Saturday
Panzanella
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/panzanella-recipe/index.html )
Ingredients
1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
2 tablespoons plus 1/4 cup red wine vinegar
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish
Directions
Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside. Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
Garnish with the basil sprigs and serve.
Rotisserie chicken or Chicken breasts baked with Mrs. Dash seasoning
(http://www.mrsdash.com/recipes/Chicken-Caprese/1101 )
Ingredients
2 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
2 tsp. red wine vinegar
Directions
1. Preheat oven to 350° F. Spray 9 x 9 x 2 inch baking tray.
3. Lightly flatten each breast to 1/4 inch thickness
4. Place breasts on baking tray. Drizzle with the olive oil, vinegar and 2 Tbsp. of Mrs. Dash® Tomato Basil Garlic Seasoning Blend.
5. Bake for about 30 minutes till cooked.
