Chicken-and-Cheese Enchiladas
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html
Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Directions
Preheat
the broiler. Slice half of the onion into thin rings and set aside. Place the
other onion half, tomatillos and serranos on a foil-lined baking sheet and broil
until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as
needed. Transfer the vegetables and any liquid to a blender, add the broth and
puree. Season with 1/2 teaspoon salt and the sugar. Meanwhile, stack the
tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1
minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl.
Spoon a portion of the chicken mixture down the middle of each tortilla. Add a
few cilantro leaves and roll up. Place the enchiladas side by side in a lightly
oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil.
Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the
enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the
oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.
Garnish with the onion rings, queso fresco and any remaining cilantro.
Guacamole:
Cheat recipe, mix refrigerated pico de gallo from the store with mashed
avocados. Adjust salt to taste
Monday
Spinach
and Ricotta Dumplingshttp://www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-ricotta-dumplings-recipe/index.html
Ingredients
Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving
Directions
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
Tuesday
Savory
Italian Beef Stewhttp://www.foodnetwork.com/recipes/sandra-lee/savory-italian-beef-stew-recipe/index.html
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 bag (14-ounce) frozen pearl onions, C&W
1 can (14.5-ounce) diced tomatoes with Italian herbs, Hunt's
1 package (12-ounce) baby carrots
1 packet (1.6-ounce) garlic herb sauce mix, Knorr
1/2 cup reduced-sodium beef broth, Swanson
1 packet (0.5-ounce) pesto sauce mix, Knorr
Directions
In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker. Cover and cook on low heat setting for 8 to 10 hours.
Wednesday
Deli
meat sandwiches: For simple gourmet sandwiches, use store bought pesto on one slice, mayo on other, 2 slices of ham, 2 slices of salami, heap with shredded mozzarella and either put in Panini press or stove top in a pan till cheese is melted. Serve with chips and fruit of choice.
Thursday
Slow
Cooker Turkey Breast http://allrecipes.com/Recipe/Slow-Cooker-Turkey-Breast/Detail.aspx?evt19=1
Ingredients:
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
Directions:
Rinse
the turkey breast and pat dry. Cut off any excess skin, but leave the skin
covering the breast. Rub onion soup mix all over outside of the turkey and
under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour,
then set to Low, and cook for 7 hours. Green beans: Arrange frozen beans with dried chopped onion, salt, pepper and garlic powder in greased baking pan. Bake at 400F uncovered till cooked.
Potatoes: Grease baking dish. Arrange quartered red potatoes. Drizzle with olive oil, salt, pepper, and Italian seasoning. Bake at 400F till lightly browned.
Friday
Pork
chop sueyhttp://www.eatingwell.com/recipes/pork_chop_suey.html
Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger
Brown rice
Preparation
1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute. /serve with cooked brown rice.
Saturday
Campfire
Beanshttp://www.foodnetwork.com/recipes/ree-drummond/campfire-beans-recipe/index.html
Ingredients
4 cups dried pinto beans
1 whole ham hock
4 cloves garlic, minced
2 red bell peppers, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt
Directions
Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed. Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level. Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
