April 27, 2013

Sunday

Sandwiches: Bread, mayo, deli meat, cheese

Chips

 

Monday

Fish: Bake white fish like cod at 400F after coating with Zatarain’s Fish fry mix. Spray pan and fish with Pam. Cook till golden brown.

Potatoes: Heat EVOO in a pat. Add half onion, chopped and 1 tsp garlic. Sauté till onion is translucent. Add salt, pepper and ½ tsp cumin powder. Add 4 thinly sliced potatoes. Cover and cook till potatoes are cooked. Then uncover and cook for 5 minutes.

 

Sautéed Spinach

http://www.foodnetwork.com/recipes/ina-garten/garlic-sauteed-spinach-recipe/index.html

Ingredients

1 1/2 pounds baby spinach leaves

2 tablespoons good olive oil

2 tablespoons chopped garlic (6 cloves)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

Lemon

Sea or kosher salt, optional

 

Directions

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

 

Tuesday

Chicken: Use Mccormick’s chicken marinade and bake at 375F till done.

 

Squash:

http://www.foodnetwork.com/recipes/rachael-ray/sauteed-yellow-squash-recipe/index.html

Ingredients

1 tablespoon extra-virgin olive oil

2 tablespoons butter

1/2 red bell pepper, chopped

2 small to medium yellow squash, sliced

Salt and pepper

2 tablespoons chopped parsley leaves

2 tablespoons chopped chives or 2 scallions, optional

 

Directions

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

 

Carrots: Boil carrots and serve with salt and pepper. If you lie, finish in oven at 400F after tossing with maple syrup and cinnamon.

 

Wednesday

Pork

Cook pork loin with 1 sliced onion, BBQ sauce and dash of hot sauce in slow cooker on low for 8 hrs. Serve on burger buns.

 

Corn: Boil corn till cooked. Serve with butter, salt and pepper.

 

Brussel sprouts

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

Ingredients

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

Directions

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

 

Thursday

Serve following together as antipasti.

Mini Sweet peppers

Cucumber: sliced

Salami

Pita bread

Hummus

 

Friday

Cook 1 lb chorizo with 1 lb ground beef (turkey). Add Cajun seasoning if needed. Drain and serve rolled in corn tortillas with sour cream, shredded Mexican cheese, chopped onion and cilantro.

 

Guacamole

http://www.simplyrecipes.com/recipes/perfect_guacamole/

Ingredients

 2 ripe avocados

 1/2 red onion, minced (about 1/2 cup)

 1-2 serrano chiles, stems and seeds removed, minced

 2 tablespoons cilantro (leaves and tender stems), finely chopped

 1 tablespoon of fresh lime or lemon juice

 1/2 teaspoon coarse salt

 A dash of freshly grated black pepper

 1/2 ripe tomato, seeds and pulp removed, chopped

 Garnish with red radishes or jicama. Serve with tortilla chips.

 

Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Chilling tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

The simplest version of guacamole is just mashed avocados with salt. Don't let the lack of availability of other ingredients stop you from making guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

 

Saturday

Biryani

CHICKEN BIRYANI

INGREDIENTS

 

For rice:

Basmati rice 2 cups

Cinnamon 1 inch stick

Bay leaves 2

Cloves 8

Black cardamom 2

Butter/ghee 1 tbsp

1/3 cup oil

 

For chicken

1 fryer chicken, cut into 1 inch pieces (skinned)

Cumin seeds 1 teaspoon

Green cardamoms 6

Onions, sliced 2 medium

Green chillies, slit 3 (serrano)

Turmeric powder 1/4 teaspoon

Tomatoes, chopped 2 medium (or 1 can of chopped stewed canned tomatoes)

Salt to taste

Ginger paste 3/4 tablespoon

Garlic paste 3/4 tablespoon

Red pepper powder 1/2 teaspoon (mirchi)

Thick yogurt 1 cup

2 large Onions, chopped fine

Garam masala powder 1/2 teaspoon

2 tbsp Shan Bombay biryani masala

Fresh mint leaves, torn a few

Fresh cilantro leaves, torn a few

Milk 1/2 cup

1 cup birishta onion (deep fried onions you can buy at the Indian store)

salt to taste

 

 

METHOD

Cut chicken into bite size pieces and marinate with yoghurt, half of the ginger garlic paste, turmeric powder and garam masala.

Cook rice with 4 cups of water and all ingredients listed under “for rice”. Set aside.

Heat oil, add cumin seeds, green cardamoms and sauté for half a minute. Add onions and sauté. Add slit green chillies and continue to sauté. Add remaining ginger garlic paste and salt. Next add tomatoes. Sauté till oil begins to separate. Add chicken and all the marinade. Cook covered for 10 mins and then uncovered on medium low heat till cooked (about 15 minutes).

When done in a baking dish layer the bottom with 1/2 the chicken mix. Then layer 1/2 the rice and 1/2 the birishta, ½ mint leave, cilantro and sprinkle milk. Then repeat chicken and rice layer.

Garnish with birishta. Sprinkle garam masala powder, mint leaves and coriander leaves. Sprinkle milk.

Cover with foil and bake for 20 mins in an oven at 375F. Serve with  raita

April 21, 2013

Sunday
Pasta primavera
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Monday

Spicy pork and potato stew
http://www.bhg.com/recipe/pork/spicy-pork-and-potato-stew/
Ingredients
1 pound boneless pork shoulder
1 tablespoon cooking oil
1 pound tiny new potatoes, quartered
1 cup chopped onions
2 fresh poblano peppers, seeded and cut into 1-inch pieces
1 fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 inches stick cinnamon
3 cups canned chicken broth
1 14 ½ ounce can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano, crushed
¼ teaspoon black pepper
¼ cup snipped fresh cilantro or parsley
Hot cooked basmati rice or long-grain rice (optional)
Green onion strips (optional)
 
Directions
1. Trim fat from pork. Cut pork into 1-inch cubes. Brown pork, half at a time, in hot oil in a large skillet heat oil. Drain off fat. Combine potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon in a 3-1/2- or 4-quart slow cooker. Add pork. Combine broth, undrained tomatoes, the chili powder, oregano, and black pepper; pour broth mixture over all.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired. Makes 6 servings.
From the Test Kitchen
When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.

Tuesday

Hearty Stromboli
http://www.bhg.com/recipe/sandwiches/simple-stromboli/
Ingredients
2 teaspoons olive oil
1 tablespoon cornmeal
113.8 ounce package refrigerated pizza dough
4 ounces thinly sliced cooked ham
1 cup shredded mozzarella cheese (4 ounces)
1 cup fresh baby spinach or torn fresh spinach leaves
4 ounces thinly sliced cooked turkey
1/3cup chopped red and/or yellow sweet pepper
¼ cup kalamata olives, pitted and chopped
1 egg, lightly beaten
 
Directions
1. Preheat oven to 375 degrees F. Lightly brush a baking sheet with oil; sprinkle with cornmeal. Set aside.
2. Unroll pizza dough onto a lightly floured surface. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange ham slices on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the cheese. Layer spinach and turkey on cheese. Top with the remaining 1/2 cup cheese, the sweet pepper, and olives. Starting from a long side, roll up dough. Pinch seam and ends to seal.
3. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut slits in top for steam to escape. Bake about 30 minutes or until golden brown. Transfer to a wire rack; cool.
4. Slice loaf into serving-size portions. Wrap each portion in foil and place in a freezer bag. Seal, label, and freeze for up to 1 month.
5. To serve, thaw in the refrigerator overnight. Preheat oven to 375 degrees F. Place the foil-wrapped portions on a baking sheet. Bake for 10 to 15 minutes or until heated through.

Wednesday

Sweet potato Shepherd’s pie
http://www.bhg.com/recipe/turkey-and-sweet-potato-shepherds-pies/
Ingredients
1 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, halved
¼ cup fat-free milk
½ teaspoon salt
12 ounces uncooked ground turkey breast
½ cup chopped onion (1 medium)
1 ¼ cups coarsely chopped zucchini (1 medium)
1 cup chopped carrots (2 medium)
½ cup frozen whole kernel corn
¼ cup water
1 8 ounce can no-salt-added tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoon ground black pepper
Fresh sage leaves (optional)
 
Directions
1. Preheat oven to 375 degrees F. In a covered medium saucepan cook sweet potatoes and garlic in enough boiling lightly salted water to cover for 15 to 20 minutes or until tender. Drain well. Mash with a potato masher or beat with an electric mixer on low speed just until smooth. Gradually add milk and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.
2. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir zucchini, carrots, corn, and the water into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until vegetables are tender.
3. Stir tomato sauce, Worcestershire sauce, snipped sage, and pepper into meat-vegetable mixture; heat through. Divide among four 10-ounce ramekins or individual casseroles, spreading evenly. Pipe or spoon mashed sweet potato mixture in mounds onto meat-vegetable mixture.
4. Bake for 20 to 25 minutes or until heated through. If desired, garnish with fresh sage leaves.

Thursday

Sherry soy glazed chicken
http://www.myrecipes.com/recipe/chicken-cashews-10000001891929/
Ingredients
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews
 
Preparation
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Friday

Tilapia with green beans
http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-green-beans-recipe/
Ingredients
2 tablespoons all-purpose flour
2 teaspoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets
4 tablespoons unsalted butter
1/2 pound thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon

Directions
Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets. Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted. Divide the fish and vegetables among plates. Garnish with oregano.

Saturday

Gobhi pooris
http://www.sanjeevkapoor.com/Gobhi-Stuffed-Puris.aspx
Ingredients
Cauliflower, grated 1 medium
Whole wheat flour (atta) 1 1/2 cups + for dusting 
Salt to taste
Oil 3 tablespoons + for deep-frying
Onion , finely chopped 1 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 3/4 teaspoon
Dried mango powder 2 teaspoons
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
 
Method
Mix together the whole wheat flour and salt in a bowl and rub in two tablespoons of oil. Add enough water and knead into medium-soft dough. Keep covered with a damp cloth for fifteen to twenty minutes. To make the stuffing, heat one tablespoon oil in a non-stick pan. Add onion and sauté till translucent. Add cauliflower and mix well. Saute for three to four minutes. Add the turmeric powder, red chilli powder, dried mango powder, green chillies and sauté for two to three minutes. Add the coriander leaves and mix well. Remove from heat. Set aside to cool. Divide the dough into eight equal portions, dust with dry flour and roll out each portion into a thick puri. Place a little stuffing in the centre, gather the edges, seal and roll into a ball. Roll out into a medium thick puri.Heat sufficient oil in a kadai. Deep-fry the puris on medium heat till golden brown. Drain on absorbent paper and serve hot.

April 14, 2013

Sunday
Tomato Bagel sandwich
http://allrecipes.com/Recipe/Queenies-Killer-Tomato-Bagel-Sandwich/Detail.aspx
Ingredients:
1 bagel, split and toasted
2 tablespoons cream cheese
1 roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil
Chips

Directions:

Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves and serve with chips.

Monday

Slow Cooker Bratwursts Recipe:
http://www.sixsistersstuff.com/2012/07/slow-cooker-bratwurst-recipe.html
Ingredients:
1 package of Bratwursts (whichever flavor/type you prefer)
1 onion, sliced
2 cups apple juice
4 tablespoons Dijon mustard
Other toppings you prefer
Pickled red cabbage
 
Directions:
Brown the sides of the bratwursts in a skillet on the stove.  After the sides are browned, place bratwursts in your slow cooker.  Top with sliced onion.  Mix together apple juice and Dijon mustard, then pour over everything in your slow cooker.  Cook on low for 5-6 hours or high for 3-4 hours, making sure they are cooked thoroughly before serving.  Serve on a bun with all your favorite toppings. Serve with pickled red cabbage (canned).

Potato salad

http://www.foodnetwork.com/recipes/ina-garten/potato-salad-recipe/index.html
Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
 
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Tuesday

Baked Swai Over Brown Rice
http://marinecorpsnomads.com/2012/08/baked-swai-over-brown-rice.html
Ingredients
1 boneless, skinless Swai filet for each person
small pat of butter for each filet
1 – 2 Tbsp. lemon juice
Lowry’s seasoned salt
Brown rice, cooked according to directions
 
Instructions
Preheat oven to 350 degrees F. Lightly spray baking dish with olive oil. Place fillets in a single layer in baking dish. Season both sides of the fillets. Place a small pat of butter on each filet. Pour lemon juice around (not over) the fillets. Bake for 12-15 minutes until the fillets are opaque. If you want a more crisp exterior, place the fillets under the broiler for around 2 minutes. Serve over a bed of brown rice.

Sautéed broccoli

http://www.foodnetwork.com/recipes/food-network-kitchens/sauteed-broccoli-recipe2/
Ingredients
3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
Pinch red pepper flakes
1 bunch broccoli, trimmed and cut into bite-size pieces
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper
 
Directions
Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.

Wednesday

Stuffed peppers
http://allrecipes.com/Recipe/Stuffed-Mexican-Peppers/Detail.aspx
Ingredients:
1 pound ground beef
1 (1 ounce) package taco seasoning mix
3/4 cup water
2 teaspoons chili powder
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

 

Baked Sweet Potatoes
http://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/cook-sweet-potatoes/
Baking sweet potatoes in your oven is a simple but delicious method to prepare them. Here's how to do it:
-- Scrub the sweet potatoes thoroughly with a brush, then pat dry.
-- Prick the sweet potatoes with a fork.
-- Bake at 425 degrees Fahrenheit for 40 to 60 minutes or until tender.
-- Place each baked sweet potato inside a kitchen towel. Gently roll to soften the flesh.
-- Cut an X in the top of each sweet potato and press on the skin to push the flesh upward.
-- Serve with butter, brown sugar, and/or cinnamon.
To prepare baked sweet potatoes in your microwave: Prick the sweet potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once.

Thursday
Zesty Herb Grilled Chicken
http://www.mccormick.com/Recipes/Main-Dishes/Zesty-Herb-Grilled-Chicken
Ingredients
1 package McCormick® Grill Mates® Zesty Herb Marinade
1/3 cup water
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 pounds bone-in chicken parts

Directions
1. Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning frequently.

Roasted Garlic Cauliflower
http://allrecipes.com/recipe/roasted-garlic-cauliflower/
Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Jill's Heart Healthy Turnip Greens
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1520962
Ingredients
5 Cups Chopped Turnip Greens
1 Tbsp Olive Oil
2 Cups Chicken Broth (low sodium)
1 Onion
6 Cloves Garlic
1 Dash Tobasco
Salt - to taste
Optional - Crushed red pepper (to taste/add heat)
  
Directions
Combine ingredients in large stock pot. Cook over medium heat, until greens wither/cook down.  Stir occasionally until greens reach desired tenderness
 
Friday
French toast casserole
http://allrecipes.com/recipe/french-toast-casserole/
Ingredients:
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Bacon, cooked
Fruit of choice, chilled
 
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. Serve with bacon and fruit.

Saturday
Milagu Kozhi Chettinad

http://vaish.sengupta.net/of-cloves-and-capers/recipe/chicken-black-pepper-sauce-milagu-kozhi-chettinad/

Ingredients
Skinless chicken pieces- 1-1.5 kg
Coriander leaves, chopped- 1/3 cup
Marinade
Black peppercorns- 2 tbsp
Yoghurt- 1/2 cup
Ginger paste- 4 tsp
Garlic paste- 4 tsp
Lemon juice- 2 tbsp
Salt to taste
For the gravy
Groundnut oil- 100 ml
Onions- 1 cup
Ginger paste- 4 tsp
Garlic paste- 4 tsp
Tomatoes- 2/3 cup
Garam masala- 1 tsp
Water- 1 cup
Salt to taste

Method

For the marination, pound the peppercorns with a pestle and morter. If using a food processor, do not powder too fine. Make a coarse mix. Whisk yoghurt in a large bowl. Add in the pepper, ginger garlic pastes and lemon juice. Add salt. mix well. Add in the chicken and let marinate for at least 30 minutes. A few hours is best. For the gravy, start by finely chopping the tomatoes and onions. Heat oil in a wok and add in the onions. Saute over medium heat till light brown. Add in the ginger and garlic pastes, saute till the onions are golden brown and the pastes lose their raw smell. Add in the tomatoes. Fry for few more minutes till the oil starts separating from the spices. Pick up the chicken from the marinade, and add to the wok . Stir for 4-5 minutes on high heat, till the chicken slightly colours. Now add in the rest of the marinade. Stir for 4-5 minutes and add 1 cup water. Cover with a tight fitting lid and let simmer for another 10-15 minutes, till the chicken is cooked and you can see it separating from the edge of the bones. Adjust the seasoning. Sprinkle the garam masala. Keep covered for 5 minutes for the food to absorb the flavors of the masala. Mix in most of the coriander leaving a quarter of it for garnishing. Serve hot with rice or parathas.