Baked chicken: Use McCormick Zesty chicken marinade
Quinoa:
Use near east flavored quinoa
Brussel
sprouts
http://www.foodandwine.com/recipes/spicy-and-garlicky-brussels-sprouts
3 pounds brussels sprouts, halved
6 tablespoons vegetable oil
4 large garlic cloves, smashed
1 teaspoon crushed red pepper
Salt
1.
Bring a large pot of salted water to a boil. Add the brussels sprouts and cook
until bright green, 2 minutes. Drain well and pat dry.
2.
In a large, deep skillet, heat 3 tablespoons of the oil until shimmering. Add
half of the garlic and half of the brussels sprouts and cook over high heat
undisturbed for 1 minute. Add half of the crushed red pepper, season with salt
and cook over moderate heat, stirring a few times, until the brussels sprouts
are browned and tender, about 3 minutes. Transfer to a serving bowl. Repeat
with the remaining oil, garlic, brussels sprouts and crushed red pepper. Serve
warm.
Monday
Beef
Frank & Cream Cheese Bagelhttp://www.kraftrecipes.com/recipes/beef-frank-cream-cheese-111524.aspx
What You Need
1 OSCAR MAYER Beef Frank
1 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. chopped green onions
1 Tbsp. chopped fresh parsley
1 plain bagel (4 inch), split, toasted
Make It
HEAT broiler. COOK frank as directed on package; cut into 1/4-inch-thick slices. MIX franks with all remaining ingredients except bagel; spread onto cut sides of bagel. BROIL, 6 inches from heat, 2 to 3 min. or until topping is heated through. Serve with choice of fruit
Tuesday
Meatloaf
https://sites.google.com/site/monicasallen/meatloaf
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup quick-cooking oats OR seasoned breadcrumbs
Choose any combination of veggies to add
1/2 cup chopped onion OR
1/2 cup chopped bell pepper OR
8 ounces canned diced tomatoes with juice OR
1/2 cup sundried tomatoes
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Method
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Do not bake in a loaf pan, just use it to shape the uncooked meatloaf and then cook on a sheet pan.
Topping:
Mix
ingredients for topping and spread on loaf. Bake for 1 hour.Mashed potatoes
Perfect Mashed Potatoes Recipe
http://www.simplyrecipes.com/recipes/perfect_mashed_potatoes/
Ingredients
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
A potato masher
Method
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire.
Lemon
pepper green beans
http://allrecipes.com/Recipe/Lemon-Pepper-Green-Beans/Detail.aspx
Ingredients:
1 pound fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper
Directions:
1. Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
Wednesday
Thai
chicken curryIngredients
1 small can of Thai Curry paste (I use http://www.maesribrand.com/114g.html Massaman and yellow are milder than red and green is the hottest, you can find these at any Asian grocery store)
2 cans of coconut milk
1 lb pork loin or chicken breast, cut into 1” pieces
1 lb frozen stir fry mix vegetables
1 tbsp julienned basil (optional)
Salt to taste
Directions
In a pan, heat the Thai curry paste. Do NOT add oil, the paste is oil based. Add chicken and sauté till cooked. Next add the stir fry mix and sauté till thawed. Do not overcook. Add the coconut milk and bring to a boil while stirring constantly. Lower the heat and simmer covered for about 15 minutes. Remove from heat and garnish with the basil. Serve with brown rice.
Thursday
Spanish
ricehttp://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm
Ingredients:
2 tablespoons oil
1/4 of a medium onion
1 1/2 cups rice
3 cloves finely chopped garlic
2 1/2 cups chicken broth
1 cup plain tomato sauce
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:
In
a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute
for 1-2 minutes until softened. Add dry rice and cook with the onions for about
5 minutes or until rice becomes a golden brown color. Add in the garlic to the
rice and saute for one more minute.Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
Substitutions-
If you don't have fresh garlic or onions on hand you can use the equivalent in
powder form. Do not saute the powder, just skip that step and add the garlic
powder and/or onion powder when you add the liquids. If you don't have tomato
sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that
have been chopped, or canned diced tomatoes with their liquid. Rotel and jarred
salsa can also be decent substitutes.
Ranchero
Enchilada Casserole
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50099
What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (about 4 ounces) chopped green chiles
1/4 cup rinsed, drained canned black beans
3 tablespoons tomato paste
2 tablespoons chopped red peppers
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese
How to Make It
1 Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.
2 Spoon the chicken mixture into a 2-quart shallow baking dish. Top with the cheese. Cover the baking dish.
3 Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling.
Friday
Salmon cakes
http://www.tasteofhome.com/Recipes/Baked-Salmon-Cakes
Ingredients
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups soft whole wheat bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup finely chopped celery
1/4 cup minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8 to 1/4 teaspoon hot pepper sauce
SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
Dash lemon juice
Directions
In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°. Meanwhile, combine the sauce ingredients. Serve with cole slaw (store bought)
Saturday
Bohri khichdi
http://www.sanjeevkapoor.com/Bohri-Khichdi-FoodFood.aspx
Ingredients
Basmati rice, soaked 1 cup
Boneless mutton, cut into 1 cm pieces 500 grams
Split pigeon pea (toor dal/arhar dal), soaked 1/2 cup
Ghee 1 1/2 tablespoons
Cumin seeds 1 teaspoon
Cloves 6-7
Green cardamoms 4
Onions, finely chopped 2 medium
Garlic 6-7 cloves
Ginger 1 inch piece
Green chilli, slit 1
Tomato 1 medium
Salt to taste
Turmeric powder 1 teaspoon
Garam masala powder 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Fresh mint leaves 2 tablespoons
Fried onions, sliced 1/2 cup
Method
Heat ghee in a pressure cooker. Add cumin seeds, cloves, cardamoms and onions. Sauté till onions are light brown. Grind garlic, ginger and green chilli with a little water to a paste. Chop tomato and add to cooker along with ground paste. Mix well and sauté for 3-4 minutes. Add salt, mutton pieces and mix well. Add turmeric powder and garam masala powder, mix well and cook for 2 minutes. Add toor dal, mix, cover and cook for 2-3 minutes. Add 3-4 cups water, stir to mix. Add salt, coriander leaves, mint leaves, rice and fried onions. Mix well. Cover the cooker and cook under pressure till 3 whistles are given out. Reduce heat to low and cook for 10-15 minutes. Switch off heat and let it stand for 5 minutes. Serve hot
