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 Ricehttp://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
peppershttp://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.
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
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. 
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