Sunday
Build a Better
PB&J Sandwich
2 slices
multigrain bread, toasted
2 Tbsp Neufchatel
cheese or light cream cheese
6 dried
cherries, chopped
1 tsp ground
flaxseed meal
¼ cup fresh
blueberries
2 Tbsp smooth
or crunchy peanut butter
Tuesday
Beef stew
3 pounds cubed
beef stew meat
1/4 cup all-purpose
flour
1/2 teaspoon salt,
or to taste
3 tablespoons olive
oil
1 cup baby
carrots
4 large potatoes,
cubed
1 tablespoon dried
parsley
1 teaspoon ground
black pepper
2 cups boiling
water
1 (1 ounce)
package dry onion soup mix
3 tablespoons butter
3 onions,
sliced
1/4 cup red
wine
1/4 cup warm
water
2 tablespoons all-purpose
flour
French bread
Wednesday
Crab cake
Ingredients
1 pound
crabmeat, picked free of shells
1/3 cup
crushed crackers (recommended: Ritz)
3 green onions
(green and white parts), finely chopped
1/2 cup finely
chopped bell pepper
1/4 cup
mayonnaise
1 egg
1 teaspoon
Worcestershire sauce
1 teaspoon dry
mustard
1/2 lemon,
juiced
1/4 teaspoon
garlic powder
1 teaspoon
salt
Dash cayenne
pepper
Flour, for
dusting
1/2 cup peanut
oil
Favorite
dipping sauce, for serving
Directions
In a large
bowl, mix together all ingredients, except for the flour and peanut oil. Shape
into patties and dust with flour. Heat oil in a large skillet over medium heat.
When oil is hot, carefully place crab cakes, in batches, in pan and fry until
browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side
until golden brown, about 4 minutes. Serve warm with preferred sauce.
Baked tater
tots
Homemade Baked
Tater Tots
Ingredients:
For the
filling-
4 medium baked
potatoes, chilled
1 egg
2 tablespoons
butter, softened
1 teaspoon
salt
1/2 teaspoon
pepper
1/4 cup grated
onion
For the
coating-
1 egg
2 tablespoons
milk
2 cups crushed
plain potato chips
Delicious Pea
Salad
Ingredients:
2 cans of
English peas (drained)
½ cup onion
(finely chopped)
2 boiled eggs
(finely chopped)
½ cup dill
pickles (finely chopped) OR ½ cup sweet relish
½ cup Cheese
(diced in small pieces)
¼ tsp. Salt
1/8 tsp.
pepper
1 tsp. Sugar
¼ cup Miracle
Whip
Method:
Fold all
ingredients together until blended and serve.
Contributed
by: Betty Zimmerman
Thursday
Chickpea
Bajane
Ingredients
Quinoa:
2 teaspoons
extra-virgin olive oil
1 garlic
clove, minced
1 cup organic
vegetable broth
1 cup water
1 cup uncooked
quinoa
1 1/2
teaspoons chopped fresh thyme
1/4 teaspoon
salt
Chickpea
mixture:
2 teaspoons
extra-virgin olive oil, divided
2 cups thinly
sliced leek (about 1 large)
4 garlic
cloves, chopped
2 1/2 cups
sliced fennel bulb (about 1 large)
1 3/4 cups
(1/4-inch-thick) slices carrot (about 3/4 pound)
1/2 teaspoon
fennel seeds
1/2 cup white
wine 1 cup organic vegetable broth
4 teaspoons
chopped fresh thyme, divided
1 (14
1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon
fresh lemon juice
1/4 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
1 (5-ounce)
package baby spinach
Preparation
1. To prepare
quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1
garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients
(through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until
liquid is absorbed and quinoa is tender.
2. To prepare chickpea mixture, heat 1
teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic
cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil,
fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are
golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1
cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly
heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and
spinach.
3. Place about 2/3 cup quinoa in each of 4
bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each
serving with 1/2 teaspoon thyme.
Friday
Quick chicken
Ingredients
4 skinless,
boneless chicken breast halves
4 ounces Dijon
mustard
1/4 cup teriyaki
sauce
1/4 cup bacon
bits
1/2 cup grated
Parmesan cheese
Directions
1. Preheat
oven to 400 degrees F (200 degrees C).
2. Place
chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then
pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with
cheese.
3. Bake at 400
degrees F (200 degrees C) for 30 minutes.
Buttered Corn
Ingredients
1 lb. frozen
corn
1 Tbs.
unsalted butter
Method
Place corn in
a steamer basket over boiling water. Cover saucepan and steam about 4 minutes
or until tender. Remove from pan and transfer to a bowl. Stir in butter and
salt and pepper to taste.
Charred Green
Beans
Directions
Toss 1 pound
green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1
tablespoon olive oil. Roast at 450 degrees F until the beans are tender and
slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon
and whole-grain mustard, and salt and pepper to taste.
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