January 14

Sunday
Loaded baked potato
(http://www.kraftrecipes.com/recipes/chili-topped-baked-potatoes-55509.aspx )
Ingredients
4 baking potatoes (1-1/4 lb.)
2 can (15 oz.) chili
½ cup Shredded Cheddar Cheese
¼ cup Sour Cream
2-3 green onions, sliced

Directions
PUT potatoes on microwaveable plate. Prick in several places with fork. MICROWAVE on HIGH 8 to 10 min. or until tender. Heat chili. CUT potatoes; top with chili, cheese and white parts of scallions. Put into 400F oven for 5 minutes till cheese is melted. Top with green parts of scallions and sour cream.

Small salad
Ingredients
1 head Romaine lettuce
1 can olives, sliced
1 cucumber, chopped,
1 cup of navel orange slices

Method
Toss all the salad ingredients in a bowl with dressing of choice.

Monday
Sloppy joes
(http://allrecipes.com/recipe/sloppy-joes-ii/ )
Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 can Manwich sloppy Joe mix
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Coleslaw
(http://allrecipes.com/recipe/moms-coleslaw/ )
Ingredients
1 bag of coleslaw mix
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar

Directions
In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.

Tuesday
Aimee's Quick Chicken
(http://allrecipes.com/recipe/aimees-quick-chicken/detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

Directions
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese. Bake at 400 degrees F (200 degrees C) for 30 minutes.

Broccoli salad
(http://allrecipes.com/recipe/alysons-broccoli-salad-2/detail.aspx )
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.

Corn on the cob
(http://www.epicurious.com/recipes/food/views/Basic-Method-for-Cooking-Corn-on-the-Cob-40047#ixzz1jCBIPpns)
Ingredients
6 corn on the cob halves (fresh or frozen)
Butter
Salt to taste

Directions
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.

Wednesday
Chicken Tortilla Soup
(http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ )
Ingredients
2 whole Boneless, Skinless Chicken Breasts (you can cook this ahead of time and refrigerate or simply use a rotisserie chicken from the store)
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. You can cook this ahead of time and refrigerate or simply use a rotisserie chicken from the store.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Thursday
Chicken salad
(http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/ )
Ingredients
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
1/2 cup Mayonnaise
1/2 cup Plain Yogurt Or Sour Cream
1/2 cup Half-and-half
1/2 cup Slivered Almonds
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Juice Of One Lemon
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Chips
6 Croissants

Preparation Instructions
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. (Again here you can cook this in advance like the soup or use rotisserie chicken from the store). Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add chopped green onions and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a croissant with chips

Friday
Jambalaya
(http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html )
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Spicy Baked Plantain Chips
(http://www.thekitchn.com/healthy-snack-recipe-spicy-bak-112231 )
Ingredients
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin (optional)
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt

Directions
Preheat oven to 400F. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.

Saturday
Rajma (Indian red kidney beans)
(http://rumblingtummies.weebly.com/rajmah.html )
Ingredients:
2 cans red kidney beans
2 medium onions chopped finely
4 garlic cloves minced
2 tbsp ginger grated
1 jalapeno finely chopped
2 large tomatoes chopped finely
1 tsp cumin seeds
A pinch of asafetida/hing
1 tbsp garam masala
1 tsp turmeric
1 tsp black pepper
1 tsp red pepper
Salt to taste
2 tbsp Oil
Coriander for garnishing
Cooked rice

Method:
Heat some oil on medium heat and add cumin seeds. When the seeds pop add jalapenos, ginger and garlic. Stir for a minute .Add onions and fry till light pink. Add tomatoes and cook till tender or the masala starts to leave oil on its sides. Now add turmeric, salt, red and black pepper. Mix well. Add 4 cups of warm water and let it come to a boil. Add the red kidney beans. Check the seasonings and add garam masala. Mash some of the red kidney beans with a ladle and garnish with coriander leaves before serving. Serve with plain rice and raita (recipe below).

Raita
( http://www.food.com/recipe/indian-cucumber-raita-120649#ixzz1jC9FtEbO )
Ingredients
2 cups plain yogurt (european or greek)
2 tablespoons honey
1/2 cup peeled grated & seeded cucumber , drained
1/4 cup chopped fresh coriander or 1/4 cup cilantro leaf
1/4 teaspoon ground cumin (to garnish) (optional)

Directions:
Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl. Sprinkle cumin over the top.