January 22

Sunday
Tuna sandwiches
(http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-red-peppers-basil-tuna-sandwich-10000001601176/index.html )
Ingredients
2 6-ounce cans of tuna packed in water (drained)
1 tablespoon extra-virgin olive oil
1/3 cup jarred roasted red peppers, thinly sliced
1/4 cup fresh basil leaves, chopped
1 teaspoon red wine vinegar
black pepper
8 slices sandwich bread
Chips

Directions
In a medium bowl, combine the tuna, oil, roasted red peppers, basil, vinegar, and ¼ teaspoon pepper. Form sandwiches with the bread. Serve with Chips

Monday
Chili
(http://allrecipes.com/recipe/its-chili-by-george/ )
Ingredients
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Directions
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Fritos

Tuesday
Southern-Style Grilled Franks
(http://www.hebrewnational.com/franks-grilling-recipes/southern-style-grilled-beef-franks.jsp )
Ingredients:
•Cooking spray
•1/4 cup white wine vinegar
•3 tablespoons granulated sugar
•3/4 teaspoon ground black pepper
•1/2 teaspoon kosher salt
•1/2 teaspoon spicy brown mustard
•1/8 teaspoon celery seed
•1 package (12 ounces) broccoli cole slaw
•1 package (12 ounces) beef franks, patted dry
•4 brat buns
•1/4 cup original barbecue sauce, divided

Directions:
1. Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat.
2. Combine vinegar, sugar, pepper, salt, mustard, and celery seed in medium bowl. Add broccoli cole slaw and toss to combine; cover and set aside.
3. Grill franks 5-10 minutes or until they are browned and heated through, turning frequently. Toast inside of buns to golden brown.
4. Top each frank evenly with 1 tablespoon of barbecue sauce, then 1/3 cup broccoli cole slaw. Serve immediately. Leftover cole slaw may be served on side or with another meal.

Wednesday
Green Salad with Grapes and Sunflower Seeds
(http://www.food.com/recipe/green-salad-with-grapes-and-sunflower-seeds-55677#ixzz1k0WtU2DL)
Ingredients
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed salad greens
1 cup flat leaf parsley , rinsed and spun dry (or Italian)
1 1/2 cups red seedless grapes , halved
1/4 cup shelled roasted sunflower seeds

Directions:
In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and toss with the dressing.4Sprinkle with sunflower seeds and serve immediately.

Baked chicken
(http://allrecipes.com/recipe/amazing-crusted-chicken/detail.aspx )
Ingredients
2 cups cheese flavored crackers (such as Cheez-It®), crushed
1 cup French-fried onions, crushed
1/2 cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise
Rice-a roni

Directions
1. Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside. Serve with Rice-a-roni.
3. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
4. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Thursday
Slow Cooker 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.

Friday
Chili Lime Fish Fry
(http://www.foodnetwork.com/recipes/rachael-ray/chili-lime-fish-fry-recipe/index.html )
Ingredients
4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil

Directions
Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs. Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.

Corn on the cob
(http://allrecipes.com/recipe/grilled-corn-on-the-cob/detail.aspx )
Ingredients
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

Directions
1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Alyson's 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
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 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.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Saturday
Bhindi masala
(http://sites.google.com/site/monicasallen/bhindimasala )
Ingredients
1 lb fresh/frozen okra (ladyfinger) chopped
2 large onions, finely chopped
2 potatoes, thin slices 1/4"
1 tsp ginger garlic paste
1 tsp garam masala
1 tsp jeera/cumin seeds
1/2 tsp turmeric powder
2-3 tomatoes,finely chopped
2 tbsp chopped cilantro for garnish
salt and sugar(1/2 tsp) to taste
1 tsp red pepper powder (optional)
1 cup + 1 tbsp oil

Method:
Heat 1 cup oil in a deep pan. Deep fry the okra and potatoes. Drain on a paper towel and set aside. Heat 1 tbsp oil in a separate pan. Add jeera and fry till seeds cracke. Next add chopped onion and fry till onion turns golden brown. Add ginger garlic paste and fry. Wait till oil separates from mixture( takes about a minute on medium heat). Next add tomatoes, salt ,sugar,garam masala and red pepper powder. Cook till almost all the water evaporates from the tomatoes and you get a thick paste. Now add the fried potatoes and okra to the mix and cook for 2 minutes. Garnish with cilantro. Serve with cooked white rice.