Loaded Bratwurst Stew
http://www.bhg.com/recipe/pork/loaded-bratwurst-stew/
Ingredients
4 cups coarsely chopped green cabbage (about 1/2 of a head)
1 pound smoked bratwurst, cut into 1/2-inch-thick slices
1 ½ cups coarsely chopped round red potatoes
¾ cup chopped red sweet pepper (1 medium)
1 medium onion, cut into thin wedges
2 14 ounce cans chicken broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon celery seed
Shredded Swiss cheese (optional)
Bread
Directions
1. In a 5- to 6-quart slow cooker, combine cabbage,
bratwurst, potatoes, sweet pepper, and onion. In a large bowl, whisk together
broth, mustard, vinegar, salt, black pepper, and celery seed. Pour over all in
cooker.2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese. Serve with bread.
Monday
Easy baked chicken (cheat: use McCormicks grill mates and grill chicken)
http://allrecipes.com/recipe/easy-baked-chicken/
4 skinless, boneless chicken breast halves
1 cup French dressing
1 1/2 cups cornflakes cereal crumbs
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat. Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes.
Oven baked breaded okra (cheat: use frozen breaded okra)
http://cooksjoy.com/blog/2011/11/oven-baked-breaded-okra.html
Ingredients
Frozen/Fresh Okra (Use as much as needed)
1/2 cup cornmeal (You may need more or less depending on the quantity of okra)
Salt to taste
Pepper to taste
Method
Mix cornmeal, salt and pepper in a bowl. I have used frozen okra. If using fresh okra, cut into pieces. Again if using fresh okra dip it in milk or egg and then coat with corn meal. Frozen okra was wet enough to hold the cornmeal and I directly dropped the pieces into cornmeal mixture.
Coat the pieces thoroughly. Spray a baking sheet and spread the okra in it. Place in a preheated 400F oven for 30 minutes shaking the pan once in the middle. Out of the oven, nice and crispy. The bottom had browned well. Next time I will probably spray the top also so the top browns too. Healthy and guilt free okra ready for munching. Cornmeal has the texture of sooji and it added to the crunchiness. Enjoy!
Lima beans
http://allrecipes.com/recipe/easy-lima-beans/
Ingredients
Cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans
Directions
Heat a large saucepan over medium heat, and spray with cooking spray. Sauté onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.
Tuesday
Green enchilada casserolehttp://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html
Ingredients:
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded
Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Guacamole
http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html
Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and
lime juice, toss to coat. Drain, and reserve the lime juice, after all of the
avocados have been coated. Using a potato masher add the salt, cumin, and
cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and
garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room
temperature for 1 hour and then serve.Wednesday
Sloppy joes (cheat: Use Manwich)
http://www.foodnetwork.com/recipes/ellie-krieger/sloppy-joes-recipe/index.html
Ingredients
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns
Directions
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Recipe for krautsalat or German coleslaw:
http://kristinbuesing.blogspot.com/2011/10/how-to-make-krausalat-german-coleslaw.html
Ingredients
1/2 white cabbage
100 ml oil
140 ml cider vinegar
100 ml vegetable stock
2 teaspoons salt
2 teaspoons mustard
2 tablespoons sugar
2 teaspoons caraway seeds
1. Wash cabbage and shred finely. Put cabbage in a
large non-metallic bowl.
2. Combine oil, vinegar, stock, salt, mustard and
sugar in a saucepan and stir over medium heat, until well combined and sugar
has dissolved.3. Pour vinegar-oil mixture over cabbage. Add caraway seeds and mix through. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (if you can wait that long!).
4 Check seasoning and enjoy.
Thursday
Asian Noodles with Vegetables and Porkhttp://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/healthy-good-for-you-recipes/asian-noodles-with-vegetables-and-pork
Ingredients
1 12 ounce package soba noodles
5 cloves garlic
1 2-inch piece fresh ginger, peeled and cut into quarters
1 pound lean, boneless pork loin, thinly sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon vegetable oil
1 pound cremini mushrooms, sliced
2 tablespoons oyster sauce
1 1/2 tablespoons cornstarch
1 cup chicken broth
1 1 pound bag frozen mixed vegetables, thawed
Directions
1. In a medium pot of boiling water, cook the noodles, stirring often, until tender, about 5 minutes; drain.
2. Meanwhile, using a food processor, finely chop the garlic and ginger; transfer half of the mixture to a medium bowl. Stir in the pork and 2 tablespoons soy sauce.
3. In a large skillet, heat the oil over medium-high heat. Add the pork mixture and cook, stirring frequently, until no longer pink, about 2 minutes; transfer to a bowl. Using the same skillet, add the mushrooms and the remaining garlic-ginger mixture and cook, stirring often, until the mushrooms are tender and brown, about 6 minutes.
4. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, the oyster sauce and cornstarch; stir in 1/3 cup water and the chicken broth. Add the mixture to the mushrooms and simmer over medium heat until thickened. Add the mixed vegetables and the reserved pork and any juices. Cook until heated through. Add the noodles and toss.
Friday
Cajun Chicken Pasta http://allrecipes.com/Recipe/Cajun-Chicken-Pasta/Detail.aspx
Ingredients:
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Tomato, Basil, and Feta Salad
http://allrecipes.com/recipe/tomato-basil-and-feta-salad/
Ingredients:
6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
1/4 cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste
Directions:
1. In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.
Saturday
Keema masala
http://www.foodandwine.com/recipes/keema-beef-curry
Ingredients
1 tablespoon canola oil
1 1/2 pounds lean ground sirloin
1 large onion, finely chopped
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 1/2 tablespoons Madras curry powder
Salt and freshly ground pepper
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
1 1/2 cups low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes with their juices
1 1/2 cups frozen baby peas
Chopped cilantro, warm naan and steamed rice, for serving
1. In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
2. Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.
