November 30, 2013

Sunday

Potpies: Cream of mushroom soup (2) mixed with shredded leftover turkey and green bean casserole. Make a trellis of strips of thawed pastry dough. Bake till top trellis is done.

Monday

Hot buttered turkey sandwiches
Chips

Tuesday

Tortilla soup
http://wannabite.com/copycat-max-ermas-tortilla-soup/
Ingredients
•1 can reduced fat mushroom soup (10¾ oz cans)
•2 cans reduced fat cream of chicken soup (10¾ oz cans)
•1 can cheddar soup
•2 cups reduced sodium chicken broth
•½ can rotel tomatoes
•½ jar or 1 cup picante salsa (medium or hot variety)
•1 can green chilies diced and pureed
•2 garlic gloves minced
•1 tbsp onion powder
•8 oz chicken cooked and diced into chunks
•½ lb 2% colby cheese, shredded
•Tortila strips to garnish
•Cilantro to garnish
 
Instructions
1.In a pan over low heat combine the four cans of soup, whisking together until smooth.
2.Add the chicken broth, tomatoes, salsa, green chilies, onion powder and minced garlic to the pan.
3.Bring the mixture to a boil, stirring to keep the soup from sticking.
4.Reduce the heat and simmer the ingredients together for one hour.
5.After an hour of simmering add the chicken breast chunks to the mixture and simmer for another 30 minutes.
 
Wednesday
Deli meat sandwich
Chips
 
Thursday
Cincinnati chilli
Ingredients
•1½ lb. ground beef (you can use ground turkey if you desire)
•46 oz. peeled and crushed tomatoes
•2-3 medium sized zucchini shredded
•1 box of mushrooms shredded
•2 tbs of tomato paste
•1 tsp. allspice
•1 tsp. cinnamon
•1 tsp. ground red pepper
•1 tsp. salt
•1 tbs. cumin
•1 tbs. garlic powder
•1½ tsp. cider vinegar
•1 medium onion – diced
•2 T. chili powder
•2 dashes Worcestershire sauce
•5 bay leaves
 
Instructions
1.In a large saucepan, brown meat and onions together.
2.Drain all the fat.
3.Add all other ingredients and place into the crockpot on high for 2-3 hrs.
4.Stir occasionally.
5.Serve as you would regular chili or Cincinnati-style over pasta.
 
Friday
Chicken cafreal
http://bakasoor.blogspot.com/2010/08/chicken-cafreal.html
Ingredients:
 750 gms chicken
 2.5 cups coriander leaves, loosely packed
 6-8 green chillies, roughly chopped
 2 inch ginger, roughly chopped
 15 garlic flakes, roughly chopped
 1 tblsp poppy seeds (khus khus)
 1 inch cinnamon stick
 6-8 peppercorns
 1 tsp cumin seeds
 1/2 tsp turmeric powder
 5-6 cloves
 1.5 tsp ginger garlic paste
 1.5 tsp honey
 Juice of half a lemon
 Salt to taste
 
Method:
Step 1 - Clean and wipe dry the chicken slices. Rub them well with the ginger garlic paste and salt and keep aside.
Step 2 - In a grinder, grind together the coriander leaves, green chillies, ginger, garlic, poppy seeds, cinnamon stick, peppercorns, cumin seeds, turmeric powder and cloves. Use very little water to grind this together into a paste.
Step 3 - Apply this paste from step 2 to the chicken from step 1. Rub well together. Keep covered in the refrigerator for 1 - 2 hrs. You could keep it overnight too, but I did not personally notice any significant difference in taste.
Step 4 - Heat some oil in a pan. When hot, add in the chicken along with all the spice paste. Let them cook covered for some time on medium high heat. Once the chicken is cooked, cook uncovered till the gravy gets dry and clings onto the chicken. Make sure it does not burn at this stage. Once all done, pour some honey and the lemon juice. Mix well and serve hot.
 Serve this with some mashed potatoes or fries or with some steamed vegetables. Its just perfect!

Nov 22, 2013

Sunday
Brunch
Ingredients
Raisin bread
Eggs
Grits
Bacon

Monday

BBQ stuffed potatoes
http://www.myrecipes.com/recipe/barbecue-stuffed-potatoes-10000001896091/
Ingredients
4   (6-ounce) baking potatoes  $
1/2 cup  reduced-fat sour cream 
2   green onions, finely chopped and divided 
1 1/3 cups  shredded barbecue chicken (such as Lloyd's) 
1/2 cup  (2 ounces) reduced-fat shredded extra-sharp cheddar cheese  $
 
Preparation
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.

3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.

4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

Tuesday

http://chinesefood.about.com/od/chickenrecipes/r/mongolianchix.htm
Green onions
Stir fry veggies
Stir fry sauce
Rice

Wednesday

Deli meat sandwiches
Chips

Thursday

Turkey
 
http://www.foodnetwork.com/recipes/neelys/neelys-holiday-cornbread-stuffing-recipe/index.html
Ingredients
3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter
 
Directions
Preheat oven to 350 degrees F.
Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

Sweet Potato Casserole

3 cups cooked and mashed sweet potatoes
½ cup brown sugar
½ cup butter or margarine softened
¼ tsp. salt
½ cup evaporated milk
¾ cup marshmallows
½ tsp. cinnamon
¼ tsp nutmeg

Topping:

¾ cup light brown sugar
¼ cup all-purpose flour
¼ cup margarine or butter, softened
1 cup broken pecans or walnuts

Combine mashed sweet potatoes, sugar, butter, milk, spices, salt and marshmallows mixing until creamy. Turn mixture into buttered 1.5 quart casserole.

Topping: Combine brown sugar, flour, butter and pecans. Crumble mixture by hand and spread over casserole. Bake in 350 deg. Oven for 30 to 40 mins. Also cover the sweet potatoes with marshmallows during the last 15 to 20 mins. of cooking.

 
Green bean casserole
10.75 oz. condensed mushroom soup
¾ cup milk
1/8 tsp. pepper
2 (8 oz.) pkg. frozen cut green beans, thawed and drained or 2 (14.5 oz) cut green beans, drained
1 1/3 cups French’s French Fried Onions

In a 1 ½ casserole, mix soup, milk and pepper. Stir in green beans and 2/3 cup French fried onions. Bake at 350 deg. for 30 minutes or until hot. Stir; top with remaining onions. Bake 5 minutes more or until golden brown. Serves 6.

http://www.landolakes.com/recipe/3169/cinnamon-glazed-carrots

Pumpkin pie
Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Friday

Potpies: Cream of mushroom soup (2) mixed with shredded leftover turkey and green bean casserole. Make a trellis of strips of thawed pastry dough. Bake till top trellis is done. Bake pie crusts in advance according to directions on pack.

Saturday

Hot buttered turkey sandwiches
Chips

November 10, 2013

Sunday
Corn and potato chowder
http://www.myrecipes.com/recipe/corn-potato-chowder-10000001142037/
Ingredients
1 1/2 cups  prechopped green bell pepper 
1 cup  chopped green onions, divided (about 1 bunch) 
2 cups  frozen corn kernels 
1 1/4 cups  water 
1 teaspoon  seafood seasoning (such as Old Bay) 
3/4 teaspoon  dried thyme leaves 
1/8 teaspoon  ground red pepper 
1 pound  baking potatoes, cut into 1/2-inch pieces
1 cup  half-and-half 
1/4 cup  chopped parsley 
3/4 teaspoon  salt
1/2 cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
Artisan bread

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions. Serve with bread.

Monday

BBQ stuffed potatoes
http://www.myrecipes.com/recipe/barbecue-stuffed-potatoes-10000001896091/
Ingredients
4   (6-ounce) baking potatoes 
1/2 cup  reduced-fat sour cream 
2   green onions, finely chopped and divided 
1 1/3 cups  shredded barbecue chicken (such as Lloyd's) 
1/2 cup  (2 ounces) reduced-fat shredded extra-sharp cheddar cheese  $
 
Preparation
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.
 
Tuesday
Tortellini with mushrooms
http://www.myrecipes.com/recipe/fresh-tortellini-with-mushrooms-pancetta-10000001065575/ 
Ingredients
1   (9-ounce) package fresh cheese tortellini (such as DiGiorno) 
3 ounces  pancetta, diced 
1 cup  prechopped onion
1 teaspoon  bottled minced garlic 
1   (8-ounce) package presliced cremini mushrooms 
2 cups  bagged baby spinach 
1 cup  organic vegetable broth (such as Swanson Certified Organic) 
1/2 cup  sun-dried tomato bits 
1/4 teaspoon  black pepper 
1/4 cup  (1 ounce) preshredded Parmesan cheese
Italian vegetables
Italian seasoning
 
Preparation
Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
Heat a large nonstick skillet over medium-high heat; add pancetta. Cook 5 minutes or until almost crisp, stirring occasionally; drain. Add onion, garlic, and mushrooms; cook 4 minutes or until onion is tender, stirring frequently. Add spinach, broth, tomato, and pepper. Cook 2 minutes or until spinach wilts, stirring constantly. Toss with pasta. Divide evenly among 4 bowls. Sprinkle evenly with cheese. Serve with steamed Italian vegetables drizzled with olive oil and Italian seasoning.
 
Wednesday
Roast beef sandwich
http://www.myrecipes.com/recipe/roast-beef-sandwiches-50400000111970/
Ingredients
1 cup  packaged angel hair slaw 
1 cup  chopped trimmed watercress 
1/3 cup  thinly sliced green onions 
2 tablespoons  minced fresh tarragon 
3 tablespoons  canola mayonnaise 
1/4 teaspoon  black pepper 
1   (8-ounce) French bread baguette 
4 teaspoons  butter, softened 
8 ounces  lower-sodium, thinly sliced deli roast beef (such as Boar's Head) 
8   (1/4-inch-thick) slices tomato 
 
Preparation
1. Combine first 6 ingredients.
2. Cut baguette crosswise into 4 pieces. Cut each piece in half horizontally using a serrated knife. Spread 1 teaspoon butter on each bottom half of baguette. Divide roast beef evenly over bottom halves of baguette. Arrange about 1 cup slaw mixture and 2 tomato slices over each sandwich; top with top halves of baguette. Serve with chips and fruit of choice.
 
Thursday
Sesame noodles with chicken
http://www.myrecipes.com/recipe/sesame-noodles-with-chicken-10000001197245/
Ingredients
8 ounces  uncooked linguine
1 cup  matchstick-cut carrots 
2/3 cup  organic vegetable broth (such as Swanson's Certified Organic) 
1/2 cup  reduced-fat peanut butter 
2 tablespoons  rice vinegar 
2 tablespoons  low-sodium soy sauce 
1 tablespoon  bottled ground fresh ginger (such as Spice World) 
2 teaspoons  Sriracha (hot chile sauce, such as Huy Fong) 
2 cups  chopped cooked chicken breast 
1 cup  thinly sliced green onions 
2 tablespoons  sesame seeds, toasted 
 
Preparation
Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.

Friday

Salmon with polenta
http://www.myrecipes.com/recipe/salmon-with-polenta-50400000131063/
Ingredients
3 1/2 cups  water 
1/2 teaspoon  kosher salt, divided 
1 cup  dry polenta 
1   pint grape tomatoes, halved 
1/2 cup  minced red onion 
3 tablespoons  olive oil, divided 
1 tablespoon  red wine vinegar 
1 tablespoon  capers, rinsed and drained 
4   (6-ounce) salmon fillets 
1/4 teaspoon  freshly ground black pepper 
1 tablespoon  chopped fresh parsley 
 
Preparation
1. Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
2. Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute. Remove from pan. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture. Sprinkle with parsley.

Saturday

Aloo paratha
http://www.foodie.com/recipes/potato-flatbread-aloo-parantha
Ingredients:
2 large russet potatoes (You can use any type of potatoes but rustic potatoes are great if you like crispy flatbread)
4 chopped cilantro stems
¼ cup finely chopped red onion
1 lightly packed tsp. finely chopped ginger root
½ tsp. chopped fresh green chili pepper OR 1/8 tsp. red pepper powder (or both if you like it super spicy)
3/4 tsp. salt
¼ tsp. cumin seeds
¼ tsp. garam masala
¼ tsp. ground coriander
1/8 tsp. black pepper
flour
water
oil
 
Assembly:
1.Mix 1 cup flour with 2/3 cup water.  Do not add all the water at once; instead, slowly add water.  The dough should be firm, not sticky.  If the dough is too watery, add more flour.
2.Rub ½ tsp. oil around the entire ball of dough.
3.(If you have time, leave it in the fridge for a bit so the dough sets.  This step is not necessary.)
4.Slice the potatoes in half.  Boil them by placing them into an uncovered microwave-safe dish, filled with water 2-3 inches above the potatoes.  Set time for 7-10 minutes.  Check to see if they are done by puncturing potato with a knife.  If the knife goes through smoothy, the potatoes are done.  If there is any restraint, boil the potatoes for a bit longer.
5.Peel the potatoes and then mash them in a bowl.
6.Add the cilantro, onion, ginger, green/red pepper, salt, cumin seeds, garam masala, coriander, and black pepper, to the bowl and mix/knead by hand.  (Add more spices as you desire.  There is no such thing as too much spice!)
7.Get a small ball of dough.  Dip the dough completely in the dry flour.
8.Roll out into a small circle (the dough should still be thick).
9.Add 3 tbsp. potato mixture.
10.Bring the ends of the dough together and seal the ball.
11.Roll out lightly into a circle.  (Add more dry flour if the dough is moist.)
12.Heat a lightly oiled pan on medium heat.
13.Put parantha on pan.
14.After about one minute, check to see if parantha is cooked by lifting.  Once the side touching the pan is light brown, flip it over.  Add oil on the top.  Once the other side is light brown, flip it and add oil to that side as well.  Keep flipping until cooked well (it can be as crispy or soft as you want). Serve with yogurt, acchar (Indian pickle) and butter.

October 27, 2013

Sunday
Chicken-and-Cheese Enchiladas
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html
Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Guacamole: Cheat recipe, mix refrigerated pico de gallo from the store with mashed avocados. Adjust salt to taste

Monday

Spinach and Ricotta Dumplings
http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-ricotta-dumplings-recipe/index.html
Ingredients
Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Directions
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Tuesday

Savory Italian Beef Stew
http://www.foodnetwork.com/recipes/sandra-lee/savory-italian-beef-stew-recipe/index.html
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 bag (14-ounce) frozen pearl onions, C&W
1 can (14.5-ounce) diced tomatoes with Italian herbs, Hunt's
1 package (12-ounce) baby carrots
1 packet (1.6-ounce) garlic herb sauce mix, Knorr
1/2 cup reduced-sodium beef broth, Swanson
1 packet (0.5-ounce) pesto sauce mix, Knorr
 
Directions
In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker. Cover and cook on low heat setting for 8 to 10 hours.

Wednesday

Deli meat sandwiches: For simple gourmet sandwiches, use store bought pesto on one slice, mayo on other, 2 slices of ham, 2 slices of salami, heap with shredded mozzarella and either put in Panini press or stove top in a pan till cheese is melted. Serve with chips and fruit of choice.

Thursday

Slow Cooker Turkey Breast  
http://allrecipes.com/Recipe/Slow-Cooker-Turkey-Breast/Detail.aspx?evt19=1
Ingredients:
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Directions:

Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Green beans: Arrange frozen beans with dried chopped onion, salt, pepper and garlic powder in greased baking pan. Bake at 400F uncovered till cooked.

Potatoes: Grease baking dish. Arrange quartered red potatoes. Drizzle with olive oil, salt, pepper, and Italian seasoning. Bake at 400F till lightly browned.

Friday

Pork chop suey
http://www.eatingwell.com/recipes/pork_chop_suey.html
Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger
Brown rice
 
Preparation
1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute. /serve with cooked brown rice.

Saturday

Campfire Beans
http://www.foodnetwork.com/recipes/ree-drummond/campfire-beans-recipe/index.html
Ingredients
4 cups dried pinto beans
1 whole ham hock
4 cloves garlic, minced
2 red bell peppers, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt

Directions
Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed. Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level. Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

October 20, 2013

Sunday

Stuffed shells

http://allrecipes.com/recipe/stuffed-shells-iii/

Ingredients:

1 (12 ounce) package jumbo pasta shells

2 eggs, beaten

1 (32 ounce) container ricotta cheese

1 pound shredded mozzarella cheese, divided

8 ounces grated Parmesan cheese, divided

1 tablespoon dried parsley

2 teaspoons salt

1 teaspoon ground black pepper

1 (28 ounce) jar pasta sauce

8 ounces sliced fresh mushrooms

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. 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.

3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.

4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.

5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

 

Spinach

 

Monday

Walking Tacos

http://picky-palate.com/2010/01/31/how-to-make-and-eat-walking-tacos/

Ingredients

2 Tablespoons extra virgin olive oil

 1 medium onion, chopped

 6-8 little sweet peppers or 1 green and 1 red bell pepper, chopped

 4 cloves fresh garlic, minced

 1 lb lean ground beef

 Pinch of kosher salt and black pepper

 2 cans diced tomatoes

 1 Cup Herdez Salsa or your favorite salsa

 1 small can tomato paste

 1 Cup warm water

 3 cans of beans, drained (I used black, pinto and red kidney)

 1 can black olives sliced

 2 Tablespoons chili powder

 1 Tablespoon ground cumin

 1 Tablespoon hot sauce, Tabasco

 1 Tablespoon fresh lime juice

 Pinch of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley (to taste)

 1/2 Cup fresh chopped cilantro

 Bags of Fritos

 Shredded cheddar cheese

 Sour cream

 Jalapenos, or green onions

 

 1. Heat oil in a large dutch oven over medium heat. Saute onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute. Add ground beef, salt and pepper. Cook until browned. Drain if needed. I usually don’t need to for the lean beef. Pour in tomatoes, salsa, tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. I start with just a pinch of salt then keep tasting until it’s to my liking. Add chopped cilantro and reduce heat to low to simmer until ready to serve.

 2. Open bags of fritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!!

 

Tuesday

Thai curry and egg fried rice

 

Wednesday

Baked chicken

Tomato rice

Green beans

 

Thursday

Fish

Mashed potatoes

Broccoli

 

Friday