March 13 recipes

(Sunday through Friday from http://www.tasteofhome.com/)
Sunday
Taco Salad
Ingredients
1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 ounces) shredded cheddar cheese
1 cup salsa
2 cups (16 ounces) sour cream
Tortilla chips

Directions
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.
In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer the beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips. Yield: 12 servings (1 cup each).

Monday
7 layer Salad
Ingredients
3 cups torn romaine
1 package (10 ounces) frozen peas, thawed
6 medium potatoes, cooked and diced
1/2 to 1 cup diced red onion
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, diced and cooked

Directions
In a 3- or 4-qt. glass bowl, layer the romaine, peas, potatoes and onion. Carefully spread mayonnaise over the top. Sprinkle with cheese and bacon. Cover and chill for at least 2 hours before serving. Yield: 8 servings.

Tuesday
Antipasti salad
Ingredients
6 cups torn leaf lettuce
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 medium tomatoes, chopped
1 can (6 ounces) pitted ripe olives, drained and halved
1 tablespoon minced chives
1 can (8 ounces) Hunt’s® Tomato Sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives.
In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad. Yield: 8-10 servings.

Bread

Wednesday
Apple and chicken salad
Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
6 tablespoons thawed apple juice concentrate
1/4 cup canola oil
2 tablespoons vanilla yogurt
8 cups torn mixed salad greens
2 cups chopped apples
1 small red onion, cut into rings
1/2 cup chopped pecans
1/4 cup crumbled Gorgonzola cheese
1 package (3 ounces) dried apple chips

Directions
Grill chicken on an indoor grill coated with cooking spray for 5-7 minutes or until a meat thermometer reads 179°. Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well.
On four plates, arrange the salad greens, apples, onion, pecans and cheese. Slice chicken; place over salads. Drizzle with dressing. Sprinkle with apple chips. Yield: 4 servings.

Thursday
Steak Salad
Ingredients
1/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1 beef flank steak (3/4 pound)
1 package (5 ounces) spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips

Directions
In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat. Yield: 4 servings.

Friday
Veggie burgers
Serve frozen veggie/boca burgers on bun with mayo, tomato and lettuce leaf

Chips
Pickle

Saturday
Methi paratha
(http://rumblingtummies.weebly.com/methi-parantha.html)
Ingredients
2 cups wheat flour
1 cup chopped fenugreek/methi leaves
2tsp grated ginger
2 green chillies chopped
cooking oil
1 tsp ajwain seeds
1/2 tsp garam masala
1/2 tsp red chilli powder
Salt to taste

Method:
Mix together wheat flour, methi, ginger, green chilies, 1 tbsp cooking oil, ajwain, garam masala, red chili powder and salt in a large mixing bowl. Add water and knead to form smooth dough. Cover and keep aside for 30 minutes.
Divide the dough into golf ball-sized portions and roll between your hands till they are smooth. Lightly flour and roll each ball into a round with a rolling pin. Spread a layer of oil on it and fold the round into a half (like a “D”). Again apply some oil and fold it into a triangle. Lightly dust it with flour and flatten it with a rolling pin.
Heat a griddle/tawa. Lay the parantha on the griddle. Turn it when air bubbles arise on the parantha. Apply some oil and spread well over its surface. Turn the paranthas on its other side and apply oil on it too. The parantha is done when both sides are crispy and golden brown. Serve with raita.