Sunday
Awesome Turkey Sandwich
Ingredients
2 slices whole wheat bread, toasted (optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Chips
Directions
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top. Serve with chips
Monday
Easy Sausage Pizza
Ingredients
1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage
1 (12 inch) pre-baked packaged pizza crust
1 cup pizza sauce
1 1/4 cups shredded mozzarella cheese, divided
1/2 cup green pepper, chopped
Directions
1. Remove sausage from casing and pinch into dime-sized pieces.
2. Spread sauce over crust; sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with the remaining cheese.
3. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.
Peaches with Cottage Cheese and Honey
Ingredients
2 organic peaches
⅓ cup low-fat organic cottage cheese
¼ cup organic local honey
½ cup toasted almonds
1 tablespoon chopped mint
1 teaspoon coarse sea salt
Directions
In a large pot of boiling water slowly drop peaches in and blanch for 10 seconds. Remove from water and place in an ice bath (one part ice, two parts water). Let cool. Remove skin, which should slip off easily. Slice peaches in half, remove pit, and place halves on plate with flat edge up. Place one quarter of the cottage cheese on top of each peach and drizzle with one quarter of the honey. Roughly chop almonds and top each peach. Sprinkle with mint and salt. Serve at room temperature.
Tuesday
BBQ Pork for Sandwiches
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Hamburger buns
Directions
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through. Serve on hamburger buns.
Red Skinned Potato Salad
Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Wednesday
Lemon-Grilled Chicken Breasts
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
7 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Zucchini Oven Chips
Ingredients
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Preparation
Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Pickled Radishes and Green Onion
Ingredients
2 cups Japanese baby radishes, quartered or halved (depending on size)
½ tsp. sugar
½ tsp. kosher salt
1 tsp. toasted sesame oil
½ tsp. black sesame seeds, toasted
1 scallion, thinly sliced diagonally
Instructions
1. Combine radishes, sugar, and salt in a medium bowl, and cover with plastic wrap. Refrigerate for 1 hour to soften radishes.
2. Drain radishes in a colander and then return to bowl and toss with sesame oil, seeds, and scallions; serve immediately.
Thursday
Grilled Cumin Chicken with Fresh Tomatillo Sauce
Ingredients
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 pound tomatillos
1/2 cup fat-free, less-sodium chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped
1/4 teaspoon salt
Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.
4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.
Cucumber Salad with Dill Sour Cream
Ingredients
5 cucumbers (about 2 1/2 pounds)peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
Directions
1. In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.
2. In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.
Friday
Cabbage and Smoked Sausage Soup
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 pound smoked sausage, sliced
3 cups water
1 head cabbage, cored and coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1/3 cup uncooked long grain white rice
1 (15 ounce) can red beans, with liquid
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
2 cubes chicken bouillon
salt to taste
1 bay leaf
1/2 teaspoon crushed dried thyme
Directions
Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.
Saturday
Chili Relleno Casserole
Ingredients
2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 1/2 (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
3. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Best Spanish Rice
Ingredients
2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Directions
1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
No comments:
Post a Comment