Sunday
Fresh Veggie Bagel Sandwich
Ingredients
1 bagel, sliced in half
1 tablespoon coarse-grain brown mustard
1 leaf romaine lettuce
2 (1/4 inch thick) rings green bell pepper
4 slices cucumber
2 slices tomato
salt and freshly ground black pepper to taste
2 slices red onion
1/2 cup alfalfa sprouts
Directions
Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
Parsnip chips
Ingredients
4 parsnips
1/4 cup butter, melted
1/2 cup all-purpose flour
2 cups vegetable oil for frying
Salt
Chili powder
Cayenne pepper
Directions
1. Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.
2. Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
Monday
Ham and Cheese Crescent Roll-Ups
Ingredients
1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
8 thin slices cooked ham
4 thin slices Cheddar cheese, cut into strips
Directions
1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Tomato Asparagus Salad
Ingredients
3/4 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette
Directions
1. Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. In a large bowl, combine the asparagus, tomatoes and onion. Drizzle with vinaigrette and gently toss to coat. Serve with a slotted spoon.
Tuesday
Cowboy Tacos
Ingredients
1 pound cubed or minced pork stew meat
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
1 cup chunky salsa
1 (16 ounce) can chili beans, undrained
1/3 cup apricot preserves
12 taco shells
1 (10 ounce) can sliced ripe olives, for topping
Directions
1. In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink.
2. Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes.
3. Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.
Guacamole Salad
Ingredients
4 avocados - peeled, pitted, and sliced
2 tomatoes, seeded and chopped
1/2 small red onion, chopped
1/2 cucumber, sliced
1 small fresh jalapeno pepper, seeded and diced
1 (15.25 ounce) can whole kernel corn, drained
1/2 teaspoon garlic salt
salt and black pepper to taste
juice of 1 fresh lime
1/4 cup extra virgin olive oil
Directions
1. Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
2. Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.
Wednesday
Sausage, Red Onion, and Wild Mushroom Pizza
http://www.epicurious.com/recipes/food/views/Sausage-Red-Onion-and-Wild-Mushroom-Pizza-231717
Ingredients
Ingredients
1 16-ounce ball purchased fresh pizza dough
2/3 cup finely grated Piave or Parmesan cheese
2 1/4 teaspoons finely chopped fresh rosemary, divided
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 1/2 tablespoons olive oil, divided
2 1/2 hot Italian sausages, casings removed
1 small red onion, thinly sliced
7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced
1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided
Chopped fresh parsley (optional)
Preparation
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms. Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.
Thursday
Salmon burgers
Ingredients
1 (16 ounce) can salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil
Directions
1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.
Oven Fresh Seasoned Potato Wedges
Ingredients
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 russet potatoes, scrubbed and cut into eighths
Directions
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Friday
Honey Baked Chicken II
Ingredients
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Oven Roasted Corn on the Cob
Ingredients
4 ears fresh corn
Directions
Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Easy Lima Beans
Ingredients
Cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans
Directions
Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.
Saturday
Spicy Potato Pancakes
Ingredients
Potatoes, peeled, grated and soaked in water 600 grams
Onion, grated 2 small
Oil 1 tablespoon + to shallow fry
Cumin seeds 3/4 teaspoon
Spring onions, sliced finely 2
Turmeric powder 1/4 teaspoon
Red chilli powder (deghi mirch) a pinch
Black pepper powder 1/4 teaspoon
Spring onion greens, chopped 2 tablespoons
Salt to taste
Gram flour (besan) 4 tablespoons
Egg, beaten 1
Method
Heat 1 tbsp oil in a non-stick pan. Drain and place the potatoes in a muslin cloth and squeeze to remove excess water. Put them in a bowl. Squeeze the grated onions to remove excess water and add to the potatoes. Add cumin seeds, spring onions, turmeric powder to the oil in the pan and sauté lightly. Add this to the potatoes along with red chilli powder, black pepper powder, spring onion greens, salt and gram flour and mix well. Break the egg into the bowl and mix well. Heat 1 tbsp oil in a non-stick pan, put some of the batter on it and spread it to a thick roundel and cook on medium heat. When the underside turns golden, flip it and cook till the other side is equally golden and crisp. Make more pancakes with the remaining batter. Serve hot.
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