Sunday
Garden
Tuna pita sandwich
Ingredients
2
pouches (one 5 ounces, one 2-1/2 ounces) light water-packed tuna
3/4
cup 2% cottage cheese
1/2
cup chopped cucumber
1/4
cup reduced-fat mayonnaise
1/4
cup shredded carrot
2
tablespoons minced fresh chives
2
tablespoons minced fresh parsley
1/2
teaspoon dill weed
1/4
teaspoon salt
Dash
pepper
6
whole wheat pita pocket halves
1
cup fresh baby spinach
6
slices tomato
Baked
chips
Directions
In
a small bowl, combine the first 10 ingredients. Line pita halves with spinach
and tomato; fill each with 1/3 cup tuna mixture. Serve with chips.
Monday
Chicken
Tortilla soup
3 chicken
breasts
1
LARGE CANS CREAM OF CHICKEN SOUP
1
REG CANS CREAM OF CHEDDAR SOUP
1
REG CANS CREAM OF CELERY SOUP
1/2
REG CAN OF CHICKEN BROTH
1
CANS ROTEL TOMATOES WITH GREEN CHILIS
1/2
JAR PACE PICANTE SAUCE (MED)
1
1/2 TBS FRANKS HOT SAUCE
1
TBS PAPRIKA
1
TBS CHILI POWDER
SALT
AND PEPPER TO TASTE
1
GREEN BELL PEPPER
1 RED
BELL PEPPER
1
JALAPENO PEPPER
1 MEDIUM
ONION
2
TBS GARLIC (FRESH OR CANNED IS FINE)
SOUR
CREAM
MEXICAN
BLEND CHEESE
TORTILLA
CHIPS OR CORN TORTILLAS
BOIL
CHICKEN BREASTS, COOL, CUT UP AND SET ASIDE. SAUTE ALL PEPPERS, ONION AND
GARLIC IN OLIVE OIL UNTIL TENDER, MIX ALL INGRIENDIENTS TOGETHER IN SOUP POT,
SIMMER FOR 1 HOUR, THEN ADD CHICKEN AND SIMMER ANOTHER HOUR. SLICE SOFT SHELL
TORTILLA WRAPS IN STRIPS AND BAKE ON COOKIE SHEET 450 UNTIL CRISP AND SERVE ON
TOP OF SOUP WITH A SPRINKLE OF MONTEREY JACK CHEESE OR A MEXICAN BLEND CHEESE
AND SOUR CREAM.
Tuesday
Beef
Noodle Salad Bowls
Ingredients
1
whole Sirloin Steak, 3/4 To 1 Pound
Kosher
Salt To Taste
¾
cups Ponzo Or Regular Soy Sauce
3
Tablespoons Pure Sesame Oil
2
Tablespoons Olive Oil
2
Tablespoons Rice Wine Vinegar
1
teaspoon Hot Chili Oil (less If You Can't Handle Heat!)
2
cloves Garlic, Peeled And Minced Finely
2
teaspoons Minced Fresh Ginger
2
Tablespoons Packed Brown Sugar
½
cups Sliced Green Onion
8
ounces, weight Thin Noodles (I Used Thin Spaghetti)
Cilantro
Leaves
Preparation
Instructions
Season
both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill
pan until medium rare. Remove from heat and set aside. In a bowl, combine ponzu
(or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic,
ginger, and brown sugar. Mix to combine, then taste and adjust
flavors/seasonings to your taste.
When
steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons
of dressing. Seal bag tightly and place in fridge until needed. Cook pasta
according to package directions. Drain and place in a bowl. Pour remaining
dressing over the top and toss to combine. Finally, toss in green onions. Cover
bowl with plastic wrap and refrigerate for at least a couple of hours or until
cool. You can make the steak and noodles well in advance of when you want to
serve. To serve, remove steak from storage bag and slice against the grain into
thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a
little flavor boost, throw in plenty of cilantro leaves, and toss to combine.
Serve strips of beef over mound of noodles, or throw it all into a bowl
together. Serve with chopsticks if you have them.
Wednesday
Easy
Pimento Cheese sandwiches
Ingredients
1/2
pound Cheddar cheese, shredded (recommended: Colby)
1/2
pound Pepper Jack cheese, shredded
1
(4-ounce) jar diced pimentos, plus 2 tablespoons juice
1/2
red onion, diced
1
cup mayonnaise
3
cloves garlic, finely minced
1
teaspoon hot smoked paprika
1/2
teaspoon ground celery seed
Salt
and freshly ground black pepper
1
loaf white sandwich bread, sliced into diagonal pieces
Chips
Directions
In
a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise,
garlic, paprika, and celery seed. Mix well and season with salt and pepper, to
taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving
bowl and serve with the bread and chips
Thursday
Shrimp
'n Grits
Ingredients
1
cup quick-cooking grits
3
cups water
3
slices bacon
1
(16-oz) bag frozen gumbo vegetable blend (okra, corn, peppers, onions, celery)
12
oz peeled/deveined shrimp (thawed)
1
(14.5-oz) can diced tomatoes with garlic/onion (drained)
1
cup heavy whipping cream
1
teaspoon Creole seasoning
4
green onions, thinly sliced
Steps
1.
Place grits and water into microwave-safe bowl; cover and microwave on HIGH
8–10 minutes, stirring once.
2.
Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into bite-size
pieces. Place bacon in pan (wash hands); cook 4–6 minutes or until crisp.
3.
Stir gumbo vegetables into bacon; cook 1–2 minutes. Stir in remaining ingredients
(except onions); cook 3–4 minutes or just until shrimp turn pink and opaque.
Meanwhile, slice green onions.
4.
Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.
Friday
Chicken
With Sun-Dried Tomato, Eggplant and Basil
Ingredients
4
tablespoons extra-virgin olive oil
1
baby eggplant, halved
Kosher
salt
1
tablespoon pine nuts
4
thin chicken cutlets (about 1 pound total)
Freshly
ground pepper
All-purpose
flour, for dredging
3
cloves garlic, sliced
1/4
cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4
cup fresh basil leaves, torn
1/2
cup low-sodium chicken broth
1/4
cup ricotta cheese
Rustic
bread, for serving
Directions
Drizzle
1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and
sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5
minutes. Meanwhile, toast the pine nuts in a skillet over high heat, about 1
minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the
skillet. Season the chicken cutlets with salt and pepper and dredge in the
flour, shaking off the excess. Add to the skillet and cook until brown on one
side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes.
Remove the eggplant from the microwave, cool slightly and slice into chunks.
Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant,
basil, nuts and chicken broth to the skillet and bring to a simmer. Transfer
the chicken to plates; top each with ricotta and the eggplant mixture. Serve
with the bread.
Saturday
Tilapia
Masala with Rice
Ingredients
1
cup basmati rice, rinsed
Kosher
salt
1/2
cup frozen peas
3/4
cup plain yogurt
1
small clove garlic, chopped
1
1-inch piece ginger, peeled and chopped
1
tablespoon fresh lime juice, plus lime wedges for serving
1/4
teaspoon ground cumin
1/4
teaspoon cayenne pepper
4
6-ounce tilapia fillets
2
tablespoons unsalted butter, melted
1
tablespoon chopped fresh cilantro or mint
Directions
Bring
the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over
medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove
from the heat and add the peas; cover and set aside. Puree 1/2 cup yogurt, the
garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food
processor. Transfer all but 3 tablespoons of the mixture to a large bowl.
Pierce the fish a few times with a fork and season with salt; add to the bowl
and toss. Marinate 15 minutes. Preheat the broiler. Place the fish on a broiler
pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix
the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt
mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
No comments:
Post a Comment