Summer Sub Sandwich
http://allrecipes.com/recipe/summer-sub-sandwich/
Ingredients
1 (1 pound) loaf unsliced French bread
1 (3 ounce) package cream cheese, softened
8 slices fully cooked ham
6 slices provolone cheese
1 (4 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced
Chips
Directions
Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with ham, provolone and mushrooms. Replace top. Cut loaf in half; wrap in paper towels. Microwave on high for 45-60 seconds. Remove top; add lettuce, tomatoes, onion and peppers. Replace top. Cut into serving-size pieces and serve with chips.
Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with ham, provolone and mushrooms. Replace top. Cut loaf in half; wrap in paper towels. Microwave on high for 45-60 seconds. Remove top; add lettuce, tomatoes, onion and peppers. Replace top. Cut into serving-size pieces and serve with chips.
Monday
Honey Baked Chicken II
http://allrecipes.com/recipe/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
Honey Baked Chicken II
http://allrecipes.com/recipe/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.
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 Asparagus
http://allrecipes.com/recipe/oven-roasted-asparagus
Ingredients
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
http://allrecipes.com/recipe/oven-roasted-asparagus
Ingredients
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
Directions
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Onion 'n' Tomato Topped Muffins
http://allrecipes.com/recipe/onion-n-tomato-topped-muffins/
Ingredients
2 English muffins, split and toasted
2 tablespoons butter or margarine
4 slices sweet onion
4 tomato slices
1 cup shredded mozzarella cheese
1/2 teaspoon dried basil
http://allrecipes.com/recipe/onion-n-tomato-topped-muffins/
Ingredients
2 English muffins, split and toasted
2 tablespoons butter or margarine
4 slices sweet onion
4 tomato slices
1 cup shredded mozzarella cheese
1/2 teaspoon dried basil
Directions
Spread muffin halves with butter; top each with an onion slice, tomato slice, 1/4 cup cheese and basil. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Serve immediately.
Spread muffin halves with butter; top each with an onion slice, tomato slice, 1/4 cup cheese and basil. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Serve immediately.
Tuesday
Authentic Cincinnati Chili
http://allrecipes.com/recipe/authentic-cincinnati-chili/
Ingredients
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Authentic Cincinnati Chili
http://allrecipes.com/recipe/authentic-cincinnati-chili/
Ingredients
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions
1. Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
2. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning. Serve with with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers
1. Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
2. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning. Serve with with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers
Wednesday
Easy Fully Loaded Baked Potatoes
http://tastykitchen.com/recipes/main-courses/easy-fully-loaded-baked-potatoes/
Ingredients
FOR THE BAKED POTATOES:
5 whole Potatoes, Cleaned (I Use Yukon Gold For A Nice Buttery Flavor)
2 Tablespoons Olive Oil
2 teaspoons Sea Salt
FOR THE TACO SEASONED MEAT/BROCCOLI MIXTURE:
2 teaspoons Olive Oil
1 whole Onion, Diced
1 pound Hamburger Or Ground Turkey
3 cloves Garlic, Minced
½ teaspoons Sea Salt
1 teaspoon Pepper
1 teaspoon Granulated Garlic
2 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Oregano
⅔ cups Water
1 head Broccoli, Remove Skin From Stem And Sliced, Chop Broccoli
FOR THE FINAL ASSEMBLY:
2 cups Cheddar Cheese, Shredded (optional)
16 ounces, weight Greek Yogurt (optional)
16 ounces, weight Salsa (optional)
1 whole Avocado, Diced (optional)
Easy Fully Loaded Baked Potatoes
http://tastykitchen.com/recipes/main-courses/easy-fully-loaded-baked-potatoes/
Ingredients
FOR THE BAKED POTATOES:
5 whole Potatoes, Cleaned (I Use Yukon Gold For A Nice Buttery Flavor)
2 Tablespoons Olive Oil
2 teaspoons Sea Salt
FOR THE TACO SEASONED MEAT/BROCCOLI MIXTURE:
2 teaspoons Olive Oil
1 whole Onion, Diced
1 pound Hamburger Or Ground Turkey
3 cloves Garlic, Minced
½ teaspoons Sea Salt
1 teaspoon Pepper
1 teaspoon Granulated Garlic
2 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Oregano
⅔ cups Water
1 head Broccoli, Remove Skin From Stem And Sliced, Chop Broccoli
FOR THE FINAL ASSEMBLY:
2 cups Cheddar Cheese, Shredded (optional)
16 ounces, weight Greek Yogurt (optional)
16 ounces, weight Salsa (optional)
1 whole Avocado, Diced (optional)
Preparation Instructions
For the baked potatoes:
Preheat oven to 400ºF. In an oven safe dish, add potatoes. Evenly distribute olive oil and salt between potatoes. Rub oil and salt into the potatoes. Poke each potato on all sides using a knife or fork. Place into preheated oven and cook for about 50- 60 minutes or until potatoes are fork tender. If using very large potatoes, the cook time will take longer.
For the taco seasoned meat/broccoli mixture:
In a large saute pan add oil, onion, ground meat, and minced garlic. Cook over medium-high heat until hamburger is brown and cooked through. Add all of the seasoning to the meat mixture. Add water and broccoli. Cook mixture uncovered, until broccoli is tender yet firm and the water has cooked down to form a sauce.
For the final assembly:
Top baked potatoes with meat/broccoli mixture and desired toppings. Enjoy!
For the baked potatoes:
Preheat oven to 400ºF. In an oven safe dish, add potatoes. Evenly distribute olive oil and salt between potatoes. Rub oil and salt into the potatoes. Poke each potato on all sides using a knife or fork. Place into preheated oven and cook for about 50- 60 minutes or until potatoes are fork tender. If using very large potatoes, the cook time will take longer.
For the taco seasoned meat/broccoli mixture:
In a large saute pan add oil, onion, ground meat, and minced garlic. Cook over medium-high heat until hamburger is brown and cooked through. Add all of the seasoning to the meat mixture. Add water and broccoli. Cook mixture uncovered, until broccoli is tender yet firm and the water has cooked down to form a sauce.
For the final assembly:
Top baked potatoes with meat/broccoli mixture and desired toppings. Enjoy!
Thursday
Crock Pot Sour Cream and Onion Chicken
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=205590
Ingredients
4 chicken breast halves
1 12 oz can of low fat cream of mushroom soup
1/2 cup fat free sour cream
1 1/2 cups water1 packet of onion soup mix
Crock Pot Sour Cream and Onion Chicken
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=205590
Ingredients
4 chicken breast halves
1 12 oz can of low fat cream of mushroom soup
1/2 cup fat free sour cream
1 1/2 cups water1 packet of onion soup mix
Directions
Place thawed chicken into crock pot or slow cooker. In a medium bowl, mix all the other ingredients together. Pour mixture of chicken and cover. Cook at low setting 6-8 hours or higher setting for 4-6 hours.
Place thawed chicken into crock pot or slow cooker. In a medium bowl, mix all the other ingredients together. Pour mixture of chicken and cover. Cook at low setting 6-8 hours or higher setting for 4-6 hours.
Vegetable Wild Rice
http://www.tasteofhome.com/Recipes/Vegetable-Wild-Rice
Ingredients
1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil
http://www.tasteofhome.com/Recipes/Vegetable-Wild-Rice
Ingredients
1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil
Directions
In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed. Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture. Yield: 6 servings.
In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed. Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture. Yield: 6 servings.
Friday
Chunky Egg Salad
http://www.foodnetwork.com/recipes/food-network-kitchens/chunky-egg-salad-recipe2/
Ingredients
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
Chunky Egg Salad
http://www.foodnetwork.com/recipes/food-network-kitchens/chunky-egg-salad-recipe2/
Ingredients
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
Directions
In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad. Serve with a slice of watermelon.
In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad. Serve with a slice of watermelon.
Saturday
Chicken Patiala
http://www.bbc.co.uk/food/recipes/chickenpatiala_5137
Ingredients
6 tbsp white poppy seeds
7 tbsp skinned melon seeds
4 tbsp ghee or vegetable oil
1 medium-large onion (100g/4oz), peeled and finely chopped
2 medium-sized tomatoes, finely chopped
150ml/5fl oz thick, Greek-style (whole milk) yoghurt
One 1kg/2¼lb chicken, cut into about 8 serving pieces
1 tbsp Punjabi garam masala
1 tsp ground white pepper
¼ tsp cayenne pepper
1 tsp Kashmiri chilli powder
1½ tsp salt
120ml/4fl oz/½ cup single cream
2 tbsp sultanas (golden rasins)
2 tbsp blanched, slivered almonds
Chicken Patiala
http://www.bbc.co.uk/food/recipes/chickenpatiala_5137
Ingredients
6 tbsp white poppy seeds
7 tbsp skinned melon seeds
4 tbsp ghee or vegetable oil
1 medium-large onion (100g/4oz), peeled and finely chopped
2 medium-sized tomatoes, finely chopped
150ml/5fl oz thick, Greek-style (whole milk) yoghurt
One 1kg/2¼lb chicken, cut into about 8 serving pieces
1 tbsp Punjabi garam masala
1 tsp ground white pepper
¼ tsp cayenne pepper
1 tsp Kashmiri chilli powder
1½ tsp salt
120ml/4fl oz/½ cup single cream
2 tbsp sultanas (golden rasins)
2 tbsp blanched, slivered almonds
Preparation method
1. Put the poppy seeds and melon seeds into a clean coffee grinder and grind as finely as possible. Put in a bowl and add 5-6tbsp water to make a paste. Set aside.
2. Heat the ghee or oil in a heavy, wide saucepan over a medium-high heat. When hot, put in the onion and brown lightly. Add the tomatoes and continue to brown until you can see the oil separating from the sauce. Add the poppy and melon seed paste and continue to stir and fry for 2-3 minutes. Put in the yoghurt a tbsp at a time, stirring and frying each time until it is incorporated in the sauce. Add the chicken pieces, the garam masala, white pepper, cayenne pepper, chilli powder, salt and 200ml/7fl oz/1 cup water. Stir and bring to a simmer. Cover, turn the heat to low and cook until the chicken is tender, about 20 minutes. Add the cream, sultanas (golden raisins) and almonds. Mix and bring to a simmer. Cook very gently without covering for another 5 minutes. Serve with white rice or naan.
1. Put the poppy seeds and melon seeds into a clean coffee grinder and grind as finely as possible. Put in a bowl and add 5-6tbsp water to make a paste. Set aside.
2. Heat the ghee or oil in a heavy, wide saucepan over a medium-high heat. When hot, put in the onion and brown lightly. Add the tomatoes and continue to brown until you can see the oil separating from the sauce. Add the poppy and melon seed paste and continue to stir and fry for 2-3 minutes. Put in the yoghurt a tbsp at a time, stirring and frying each time until it is incorporated in the sauce. Add the chicken pieces, the garam masala, white pepper, cayenne pepper, chilli powder, salt and 200ml/7fl oz/1 cup water. Stir and bring to a simmer. Cover, turn the heat to low and cook until the chicken is tender, about 20 minutes. Add the cream, sultanas (golden raisins) and almonds. Mix and bring to a simmer. Cook very gently without covering for another 5 minutes. Serve with white rice or naan.
