July 24, 2011

Sunday
Sloppy Joes sandwiches
(http://allrecipes.com/recipe/sloppy-joe-sandwiches/detail.aspx )
Ingredients
1/2 pound ground beef
1/2 cup ketchup
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 hamburger buns, split

Directions
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

Monday
BEEFY-MUSHROOM SOUP
(http://www.genaw.com/lowcarb/beefy_mushroom_soup.html )
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin *
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper

In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.

Makes about 8 cups or eight 1-cup servings
Can be frozen but the mushrooms may get a little rubbery

* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn't turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby's.

Tuesday
FAJITA SALAD
(http://www.genaw.com/lowcarb/fajita_salad.html )
Boneless chicken breasts (you could also use beef)
Fajita marinade *
Sliced or chopped green, red, and/or yellow peppers
Sliced or chopped onions
Shredded or chopped iceberg lettuce
Shredded cheese
Mexican hot sauce or salsa of your choice
Sour cream
Guacamole, optional

Marinate the chicken several hours or overnight; drain marinade. Grill just until done; don't overcook. Meanwhile, sauté the peppers and onions in oil until desired tenderness (I like mine a little browned); season with salt to taste. To serve, arrange a bed of lettuce on each plate. Thinly slice the chicken breasts and divide among the plates. Top with cheese, then some of the sauteed peppers and onions. Add salsa, sour cream and guacamole, if desired. Toss all together.

* I use Figaro Fabulosa Fajitas Marinade. 1/2 bottle will marinate 4-6 breasts.

FOR ONE SERVING:
2 ounces iceberg lettuce, chopped, about 1 cup
Grilled chicken or beef
1/4 cup Sautéed Peppers and Onions
1/2 ounce cheddar cheese
2 tablespoons salsa
2 tablespoons guacamole
1 tablespoon sour cream

Wednesday
GREEN CHILE ENCHILADAS
(http://www.genaw.com/lowcarb/green_chile_enchiladas.html )
6 Low Carb Crepes
8 ounces Monterey jack cheese, shredded
6 green onions
7 ounce can green Mexican salsa
1/2 cup sour cream
4 ounce can green chiles
Chives, minced, optional
2 cups cooked and shredded chicken

Divide chicken, 6 ounces of the cheese and the green onions among the tortillas; carefully roll up and place in a greased baking pan. Mix the Mexican sauce, sour cream, chiles. Pour over the enchiladas. Top with the remaining cheese and chives. Bake at 350º 20 minutes or until bubbly.

Spicy Bean Salsa
(http://allrecipes.com/recipe/spicy-bean-salsa/detail.aspx )
Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.Rice

Thursday
Eggplant Parmesan II
(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 Leafy Green Salad
(http://allrecipes.com/recipe/italian-leafy-green-salad/detail.aspx )
Ingredients
2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
1/4 cup chopped green onions
1/2 red bell pepper, sliced into rings
1/2 green bell pepper, sliced in rings
12 cherry tomatoes
1/4 cup grapeseed oil
2 tablespoons chopped fresh basil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

Directions
1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Friday
Easy Broccoli Quiche
(http://allrecipes.com/recipe/easy-broccoli-quiche/detail.aspx )
Ingredients
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.

Sparkling Fruit Salad
(http://allrecipes.com/recipe/sparkling-fruit-salad/detail.aspx )
Ingredients
1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda

Directions
In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.


Saturday
Steak Stir-Fry
(http://allrecipes.com/recipe/steak-stir-fry/detail.aspx )
Ingredients
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice

Directions
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
2. Toss beef with garlic, ginger and pepper.
3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
4. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

Brown rice
Spring rolls