Sunday
Grilled cheese sandwiches
Tomato soup
Ingredients
■6 Tablespoons Melted Butter
■1 whole Medium Onion, Diced
■1 bottle (46 Oz.) Tomato Juice
■2 cans (14 Oz. Cans) Diced Tomatoes
■1 Tablespoon (up To 3 Tablespoons) Chicken Base
■3 Tablespoons (up To 6 Tablespoons) Sugar
■1 pinch Salt
■Black Pepper To Taste
■1 cup Cooking Sherry
■1-1/2 cup Heavy Cream
■Chopped Fresh Parsley
■Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste. Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.
Monday
Stouffer’s Party Size Lasagna
Green salad
Tuesday
Stouffers Chicken Enchiladas
Frozen Vegetables sautéed with dhane jeera powder, garlic, salt and pepper
Wednesday
Ingredients
1 lb chicken or pork
1 lb stir fry vegetable mix
1 onion, chopped
Panang curry paste (4oz.) (I like Maesri brand): I use : http://www.maesribrand.com/114g.html you can find it at any asian grocery store
2 cans of Coconut milk(13.5oz.)
Directions
Heat curry paste. Do not add oil or salt unless necessary. Add meat and onion. Sauté till the meat is no longer pink. Add coconut milk and cover and heat till boiling. Add stir fry mix and heat through. Do not overcook, the vegetables should be crisp. Top with fresh julienned basil if you want.
Egg fried rice
Ingredients
3 cups cooked white rice (use a long grain rice like Jasmine or Basmati)
4 eggs
1 bunch of green onions (chopped)
1 Serrano pepper or jalapeno, chopped (optional, adds heat)
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp soy sauce
Directions
Heat oil in a wok for medium heat. Add the white portion of the onions and the pepper and sauté for 2 minutes. Add egg and scramble with salt and pepper. Now add the rice and stir till well mixed with the eggs. Add soy sauce, adjust for taste. Add the green part of the onions. Mix well. Cover and cook for 5 minutes on low heat.
1 lb chicken or pork
1 lb stir fry vegetable mix
1 onion, chopped
Panang curry paste (4oz.) (I like Maesri brand): I use : http://www.maesribrand.com/114g.html you can find it at any asian grocery store
2 cans of Coconut milk(13.5oz.)
Directions
Heat curry paste. Do not add oil or salt unless necessary. Add meat and onion. Sauté till the meat is no longer pink. Add coconut milk and cover and heat till boiling. Add stir fry mix and heat through. Do not overcook, the vegetables should be crisp. Top with fresh julienned basil if you want.
Egg fried rice
Ingredients
3 cups cooked white rice (use a long grain rice like Jasmine or Basmati)
4 eggs
1 bunch of green onions (chopped)
1 Serrano pepper or jalapeno, chopped (optional, adds heat)
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp soy sauce
Directions
Heat oil in a wok for medium heat. Add the white portion of the onions and the pepper and sauté for 2 minutes. Add egg and scramble with salt and pepper. Now add the rice and stir till well mixed with the eggs. Add soy sauce, adjust for taste. Add the green part of the onions. Mix well. Cover and cook for 5 minutes on low heat.
Thursday
Chicken salad
Ingredients
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt1 cup mayonnaise
1/4 cup heavy whipping cream
Directions
In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill. Serve on croissants with chips.
Friday
Ingredients
■4 cups Dry Pinto Beans
■1 whole Ham Hock
■1 whole Onion, Diced
■2 whole Red Bell Peppers, Diced
■4 cloves Garlic, Minced
■2 whole Jalapenos, Sliced
■2 teaspoons Salt, More To Taste
■2 teaspoons Chili Powder (optional)
■2 teaspoons Black Pepper, More To Taste
Preparation Instructions
Rinse beans under cold water, sorting out any rocks/particles. Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed. Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level. Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
Saturday
Baingan bharta with jeera rice
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