Sunday
BBQ
pork
3
pounds boneless pork shoulder roast, trimmed
1
package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2
cup ketchup
1/2
cup firmly packed brown sugar
1/3
cup cider vinegar
Directions
1.
Place pork in slow cooker.
2.
Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over
pork. Cover.
3.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce
before serving. Serve on sandwich rolls, if desired.
Cole
slaw
Ingredients:
1
(16 ounce) package coleslaw mix
2
tablespoons minced onion
1/3
cup white sugar
1/2
teaspoon salt
1/8
teaspoon ground black pepper
1/4
cup milk
1/2
cup mayonnaise
1/4
cup buttermilk
1
1/2 tablespoons white wine vinegar
2
1/2 tablespoons lemon juice
Directions:
1.
Combine the coleslaw and onion in a large bowl.
2.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise,
buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the
coleslaw and onion; stir well and chill for 1 hour.
Corn
on the cob
Ingredients
4
ears fresh corn
Directions
Preheat
oven to 350 degrees F. Place corn husks directly on the oven rack and roast for
30 minutes or until corn is soft. Peel down the husks and use as a handle when
eating
Monday
Yellow
rice
Ingredients
1
cup uncooked rice
1/2
cup moong dal
1
green chilli/jalapeno slit lengthwise
2
tsp mustard seeds
1
tsp hing/asafoetida
1
tsp dhane-jeera powder
1/2
tsp turmeric powder
1/2
tsp sugar
2
tbsp oil
salt
to taste
Method:
Heat
oil and add mustard seeds to it. When mustard begins to crackle, add green chilli
to it. Sauté till chilli changes color. Add rice and dal and sauté for a
minute. Now add dhane-jeera powder, turmeric powder, salt, sugar and mix well.
In a separate bowl heat 7 cups of water. Add hot water to rice mixture. Cook
covered on low heat till rice cooks. This dish is very soft and easy to digest.
Serve with yogurt.
Tuesday
Salmon
croquettes
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2
cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see
Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges
Preparation
1.Preheat oven to 450°F. Coat a baking sheet
with cooking spray.
2.Heat 1 1/2 teaspoons oil in a large nonstick
skillet over medium-high heat. Add onion and celery; cook, stirring, until
softened, about 3 minutes. Stir in parsley; remove from the heat.
3.Place salmon in a medium bowl. Flake apart
with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the
onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8
patties, about 2 1/2 inches wide.
4.Heat remaining 1 1/2 teaspoons oil in the
pan over medium heat. Add 4 patties and cook until the undersides are golden, 2
to 3 minutes. Using a wide spatula, turn them over onto the prepared baking
sheet. Repeat with the remaining patties.
5.Bake the salmon cakes until golden on top
and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve
salmon cakes with sauce and lemon wedges.
Creamy
dill sauce
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or
parsley
Freshly ground pepper, to taste
Preparation
Combine
mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a
small bowl and mix well.
Sweet
potatoes
Ingredients
Olive
Oil, for tossing
5
sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch
strips, using a crinkle cut knife
To
taste: salt, pepper and garlic powder
1/2
teaspoon paprika
Directions
Preheat
oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss
sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and
paprika. Spread sweet potatoes in single layer on prepared baking sheet, being
sure not to overcrowd. Bake until sweet potatoes are tender and golden brown,
turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before
serving.
Broccoli
rabe
Ingredients:
1
pound broccoli rabe, trimmed
5
tablespoons extra virgin olive oil
1
clove garlic, minced
1
tablespoon grated Parmesan cheese
Directions:
1.
Bring a large pot of salted water to a boil. Cut an X in the bottom of the
stems of the broccoli rabe and place in the boiling water. Cook until tender
but still firm, about 5 minutes. Drain.
2.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for
1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until
desired doneness. Dust with parmesan cheese, if desired.
Wednesday
Tuna
sandwich
Ingredients
1
(5 oz) can chunk white albacore tuna, packed in water, drained and rinsed with
water
½
tablespoons light mayonnaise (I like Best Foods (Hellman’s) Light)
1½
tablespoons pickle relish
2
Oroweat Honey Wheat Sandwich Thins, see shopping tip
Spicy
brown mustard or regular yellow mustard
Tomato
slices
Romaine
lettuce leaves
Fruit
of choice
Instructions
1.
In a bowl, add the drained tuna, mayonnaise, pickle relish and mix together.
2.
Split open the sandwich thins and spread each inside piece with mustard.
3.
Divide the tuna and spread on the bottom side of each sandwich thin. Top each sandwich with tomato and
lettuce. Add each sandwich top, mustard side
in. Cut in half and serve with fruit of
choice
Baked
potato chips
The
basic oven baked chip recipe:
Slice potatoes thinly
Place sliced potatoes on cookie sheet.
Drizzle with olive oil or spray with cooking
spray.
Salt the potatoes if desired.
Bake in hot oven (425) for 8-12 minutes or until crispy.
The
tips and lessons I learned:
Watch CLOSELY. These go from under done to
over done in a matter of seconds!
Blot the potatoes dry before baking. They are pretty wet when they are first cut.
A hotter oven and shorter cooking time works
best. Even up to 500 degrees for 7-8
minutes worked well for me.
While
thin potato slices are ideal, you don't want them too thin or they get crispy
and charred too easily.
Thursday
Sichuan
Tofu and Broccoli Rabe with Garlic Sauce
Ingredients:
1 pound firm or extra-firm tofu*
1/4 cup warm vegetable broth
1 tbsp. Shao Hsing wine, or dry sherry
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up
to one tablespoon)
2 tablespoons rice vinegar
2 tablespoons black rice vinegar (use regular
rice vinegar if you don't have)
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shao Hsing wine, or dry sherry
2 tablespoons agave nectar or sugar (optional)
1 teaspoon chili garlic paste (up to 2
teaspoons)
1/4 teaspoon sesame oil
6 large cloves garlic, minced (up to 1 head)
(I suggest using 3)
2 tablespoons minced fresh ginger
1 bunch green onions
8 fresh water chestnuts (optional)
2 tsp. cornstarch dissolved into 2 tsp. water
1 bunch broccoli rabe
Optional: honey-roasted peanuts for garnish;
brown rice, additional veggies
*To
prepare tofu, wrap tofu block in a two layers of paper towel and microwave for
one minute. This will dry up excess liquid, allowing your marinate to permeate
the block and soak up more flavor.
Directions:
1.Cut the tofu widthwise into 1/2-inch slices.
Then cut each slice widthwise into 1/2-inch by 1 1/2-inch sticks. Put the
pieces in a ziplock bag and add the vegetable broth, 1 tbsp. wine, and 1 tbsp.
soy sauce. Let it marinate, turning the bag every few minutes, while you
prepare the vegetables and sauce.
2.In a small bowl or measuring cup, mix
together the vinegars, 2 tbsp. soy sauce, 1 tbsp. wine, agave nectar or sugar
(optional), chili garlic paste, and sesame oil. Set aside.
3.Peel and slice the water chestnuts and cut
each slice into shreds, about three pieces per slice. Slice the green onions
thinly, separating the dark green tops from the light green and white parts.
4.Spray a large non-stick skillet with oil,
and heat it over medium-high heat. Add the light-colored scallion slices, the
garlic, ginger, and broccoli rabe (plus additional optional veggies) and
stir-fry for 1-2 minutes. Remove from the skillet and set aside.
5.Spray the skillet again, and add the tofu
and its marinade to the pan, making sure the tofu is in a single layer. When the
marinade has evaporated, carefully turn the tofu (which should be light brown
on the bottom) and cook the other side until brown. Add the green onion
mixture/broccoli rabe back to the pan and cook, stirring for another minute.
6.Add the water chestnuts and sauce and bring
to a boil. Add cornstarch and water and simmer until thickened and glossy.
Remove from heat and garnish with green onion tops. Serve with brown rice
Friday
Bean
salad
Ingredients
1
lb tender Green beans
1
can Kidney beans
1
can Garbanzo beans
2
tomatoes, roughly chopped
1
cucumber, peeled and roughly chopped
1
bunch green onions, finely chopped
1
tbsp mint, chopped
1/4
cup balsamic vinegar
2
teaspoons dark brown sugar, optional
1
tablespoon chopped garlic
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
3/4
cup olive oil
Method:
toss all ingredients together and serve cold.
Chicken:
Bake chicken with McCormick seasoning of choice
Rice
Ingredients
2
(6.2-ounce) packages fast-cooking recipe long-grain and wild rice (such as
Uncle Ben's)
2
(14-ounce) cans fat-free, less-sodium chicken broth
1/3 cup pine
nuts, toasted
1/3 to 2/3
cup dried cherries
2
tablespoons chopped fresh basil
1 teaspoon
grated lemon rind
1 teaspoon
salt
Preparation
1. Discard flavor packet from rice,
if included. Combine rice and broth in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is
absorbed. Remove from heat; stir in remaining ingredients. Serve warm.
Saturday
Green
Chana
Ingredients
1
& 1/2 cups green chana soaked overnight
2
medium sized onions (chopped & pureed)
2
tomatoes pureed
Salt
to taste
2
tbsp kasoori methi
2
tbsp ginger garlic paste
3-4
small chopped green chillies
Oil
for frying
Dry
spices (Red chilli, dhaniya, amchoor, garam masala)
1/2
tsp haldi (optional)
1/2
tsp each Spice seeds (Jeera, rai, methi, saunf)
Lemon
juice n fresh cilantro leaves for garnishing
Directions
Pressure
cook soaked green chanas with 3 cups water for about 15 mins on medium flame
(after done, do not drain water)
In
a pan heat oil & add jeera, rai, saunf & methi seeds
When
they splutter add onions & fry till they are golden
Add
ginger garlic paste & cook for another minute
Add
pureed tomatoes & let it cook till oil appears on the sides of the pan
Now
add all dry spices & mix well
Now
add kasoori methi & let it cook for few more mins
Lastly
add green chana & its water & cover the vessel
Allow
it to cook till only very little water is left
Add
some lemon juice & garnish with cilantro leaves before serving
