September 29, 2013

Sunday

Breakfast: Grits/bacon/eggs/raisin toast

Monday

Chicken with Sun-Dried Tomato, Eggplant and Basil
http://www.foodnetwork.com/recipes/chicken-with-sun-dried-tomato-eggplant-and-basil-recipe2/index.html
Ingredients
4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
Kosher salt
1 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
Freshly ground pepper
All-purpose flour, for dredging
3 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
Rustic bread, for serving
 
Directions
Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes. Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer. Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Tuesday

Picadillo Pockets
http://www.foodnetwork.com/recipes/food-network-kitchens/picadillo-pockets-recipe/index.html
Ingredients
2 teaspoons vegetable oil, plus more for brushing
1 shallot, finely chopped
1 clove garlic, minced
Pinch of ground cinnamon
1/2 pound ground beef
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
3 tablespoons chopped tomato
3 tablespoons golden raisins
3 large pimiento-stuffed olives, finely chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg

Directions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Beet salad

http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=all&_r=0
Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

Wednesday

Deli meat sandwiches/ chips/fruit
 
Thursday
Beef stroganoff
http://www.myrecipes.com/recipe/beef-stroganoff-10000001535413/
Ingredients
1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fat-free, lower-sodium beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
1 lb frozen broccoli
 
Preparation
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles with  lightly steamed buttered broccoli.

Friday
Fish Chowder
http://www.health.com/health/recipe/0,,10000001571487,00.html
Ingredients
4 1/2 cups water
4 bay leaves
1 1/2 pounds halibut fillets or other firm white fish, skinned
3 slices bacon, uncooked
3 1/2 cups cubed peeled baking potato
1 1/2 cups chopped onion (about 1 large)
1/2 cup coarsely chopped carrot (about 1 medium)
1 1/2 teaspoons dried thyme
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 cups 2% reduced-fat milk
1 tablespoon butter, cut into small pieces
 
Preparation
Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon. Serve with baguette

Saturday

Huevos rancheros
http://www.foodnetwork.com/recipes/sunny-anderson/huevos-rancheros-recipe/index.html
Ingredients
2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
 
Directions
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

September 22

Sunday

Salmon

http://allrecipes.com/recipe/baked-salmon-ii/

Ingredients:

2 cloves garlic, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) fillets salmon

 

Directions:

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

2. Preheat oven to 375 degrees F (190 degrees C).

3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

 

Roasted asparagus

http://allrecipes.com/Recipe/Oven-Roasted-Asparagus

Ingredients:

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional)

 

Directions:

1. Preheat an oven to 425 degrees F (220 degrees C).

2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

 

Roasted potatoes

http://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe/index.html

Ingredients

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

 

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

 

Monday

Burrito Pie Recipe

http://thrivinghomeblog.com/2013/06/burrito-pie-recipe/

Ingredients

2 lbs grass-fed ground beef

1 onion, finely chopped

2 teaspoons minced garlic

1 (2 ounce) can black olives, sliced

1 (4 ounce) can diced green chiles, drained

1 (10 ounce) can diced tomatoes, drained

2 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)

12 (8 inch) whole wheat flour tortillas

1 (16 ounce) jar red enchilada sauce (organic or one with no preservatives or additives)

12 ounces shredded cheddar cheese

 

Instructions

1. Preheat oven to 350 degrees.

2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3. While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.

4. In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Topping off the casserole with a layer of meat mixture and cheese.

5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

 

Corn and bean salad

http://allrecipes.com/recipe/black-bean-and-corn-salad-ii/

Ingredients:

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

 

Directions:

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

 

Tuesday

Chicken parmesan casserole

http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/

Ingredients

4 cups of shredded, cooked chicken

1 jar of marinara sauce

1-2 cups shredded mozzarella cheese

1 cup panko or whole wheat bread crumbs

1-2 tablespoons olive oil

Fresh, chopped herbs (parsley, basil, oregano, etc)

salt and pepper

Cooked pasta

 

Instructions

Preheat oven to 350 degrees.  Grease an 8x8 casserole dish with cooking spray. Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheese until all the chicken is covered. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together. Sprinkle the seasoned breadcrumbs on top. Bake for about 20-25 minutes or until golden on top and bubbling on the sides. Serve over pasta of choice

 

Broccoli

Ingredients

1 (14 ounce) bag frozen broccoli florets or 2 heads fresh broccoli, cleaned and cut into florets  

1/4 cup water  

2 tablespoons olive oil  

1 tablespoon lemon juice, bottled is fine  

2   garlic cloves, minced or 1 teaspoon garlic powder  

1 teaspoon red pepper flakes (optional)  

1 teaspoon salt, adjust to your liking  

Directions:

Microwave broccoli and water in covered bowl on high for 6 minutes or till crisp tender. While it is cooking mix the rest of the ingredients together. Drain cooked broccoli. Pour lemon garlic mixture over broccoli and mix to coat. If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to "cook" and remove the raw taste from the garlic. If using garlic powder you are ready to serve.

 

Wednesday

Deli meat sandwiches

Chips

 

Thursday

Vegetable gumbo

http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-gumbo-recipe/index.html

Ingredients

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

1 small onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

Kosher salt and freshly ground pepper

1 tablespoon soy sauce or Worcestershire sauce

1 teaspoon smoked paprika (preferably hot)

2 cups low-sodium vegetable broth

1 pound kale or Swiss chard, stemmed and chopped

1 10-ounce package frozen black-eyed peas

Brown rice, for serving (optional)

 

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes. Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil. Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired

 

Friday

Country quiche

http://www.foodnetwork.com/recipes/country-quiche-recipe/index.html

Ingredients

1 pound ground pork sausage with sage

1 teaspoon baking powder

20 grape tomatoes, sliced in half and sprinkled with salt

6 large eggs

10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)

Salt and pepper

Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

Fruit of choice

 

Directions

Preheat the oven to 350 degrees F. In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve. In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature with fruit of choice