Corn and potato chowder
http://www.myrecipes.com/recipe/corn-potato-chowder-10000001142037/
Ingredients
1 1/2 cups prechopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
1 pound baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Artisan bread
Preparation
Heat a Dutch oven over
medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup
green onions, and sauté 4 minutes or until lightly browned.Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions. Serve with bread.
Monday
BBQ stuffed potatoeshttp://www.myrecipes.com/recipe/barbecue-stuffed-potatoes-10000001896091/
Ingredients
4 (6-ounce) baking potatoes
1/2 cup reduced-fat sour cream
2 green onions, finely chopped and divided
1 1/3 cups shredded barbecue chicken (such as Lloyd's)
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese $
Preparation
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.
Tuesday
Tortellini with mushrooms
http://www.myrecipes.com/recipe/fresh-tortellini-with-mushrooms-pancetta-10000001065575/
Ingredients
1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
3 ounces pancetta, diced
1 cup prechopped onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced cremini mushrooms
2 cups bagged baby spinach
1 cup organic vegetable broth (such as Swanson Certified Organic)
1/2 cup sun-dried tomato bits
1/4 teaspoon black pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Italian vegetables
Italian seasoning
Preparation
Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
Heat a large nonstick skillet over medium-high heat; add pancetta. Cook 5 minutes or until almost crisp, stirring occasionally; drain. Add onion, garlic, and mushrooms; cook 4 minutes or until onion is tender, stirring frequently. Add spinach, broth, tomato, and pepper. Cook 2 minutes or until spinach wilts, stirring constantly. Toss with pasta. Divide evenly among 4 bowls. Sprinkle evenly with cheese. Serve with steamed Italian vegetables drizzled with olive oil and Italian seasoning.
Wednesday
Roast beef sandwich
http://www.myrecipes.com/recipe/roast-beef-sandwiches-50400000111970/
Ingredients
1 cup packaged angel hair slaw
1 cup chopped trimmed watercress
1/3 cup thinly sliced green onions
2 tablespoons minced fresh tarragon
3 tablespoons canola mayonnaise
1/4 teaspoon black pepper
1 (8-ounce) French bread baguette
4 teaspoons butter, softened
8 ounces lower-sodium, thinly sliced deli roast beef (such as Boar's Head)
8 (1/4-inch-thick) slices tomato
Preparation
1. Combine first 6 ingredients.
2. Cut baguette crosswise into 4 pieces. Cut each piece in half horizontally using a serrated knife. Spread 1 teaspoon butter on each bottom half of baguette. Divide roast beef evenly over bottom halves of baguette. Arrange about 1 cup slaw mixture and 2 tomato slices over each sandwich; top with top halves of baguette. Serve with chips and fruit of choice.
Thursday
Sesame noodles with chicken
http://www.myrecipes.com/recipe/sesame-noodles-with-chicken-10000001197245/
Ingredients
8 ounces uncooked linguine
1 cup matchstick-cut carrots
2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
1/2 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
2 cups chopped cooked chicken breast
1 cup thinly sliced green onions
2 tablespoons sesame seeds, toasted
Preparation
Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
Friday
Salmon with polentahttp://www.myrecipes.com/recipe/salmon-with-polenta-50400000131063/
Ingredients
3 1/2 cups water
1/2 teaspoon kosher salt, divided
1 cup dry polenta
1 pint grape tomatoes, halved
1/2 cup minced red onion
3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon capers, rinsed and drained
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Preparation
1. Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
2. Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute. Remove from pan. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture. Sprinkle with parsley.
Saturday
Aloo parathahttp://www.foodie.com/recipes/potato-flatbread-aloo-parantha
Ingredients:
2 large russet potatoes (You can use any type of potatoes but rustic potatoes are great if you like crispy flatbread)
4 chopped cilantro stems
¼ cup finely chopped red onion
1 lightly packed tsp. finely chopped ginger root
½ tsp. chopped fresh green chili pepper OR 1/8 tsp. red pepper powder (or both if you like it super spicy)
3/4 tsp. salt
¼ tsp. cumin seeds
¼ tsp. garam masala
¼ tsp. ground coriander
1/8 tsp. black pepper
flour
water
oil
Assembly:
1.Mix 1 cup flour with 2/3 cup water. Do not add all the water at once; instead, slowly add water. The dough should be firm, not sticky. If the dough is too watery, add more flour.
2.Rub ½ tsp. oil around the entire ball of dough.
3.(If you have time, leave it in the fridge for a bit so the dough sets. This step is not necessary.)
4.Slice the potatoes in half. Boil them by placing them into an uncovered microwave-safe dish, filled with water 2-3 inches above the potatoes. Set time for 7-10 minutes. Check to see if they are done by puncturing potato with a knife. If the knife goes through smoothy, the potatoes are done. If there is any restraint, boil the potatoes for a bit longer.
5.Peel the potatoes and then mash them in a bowl.
6.Add the cilantro, onion, ginger, green/red pepper, salt, cumin seeds, garam masala, coriander, and black pepper, to the bowl and mix/knead by hand. (Add more spices as you desire. There is no such thing as too much spice!)
7.Get a small ball of dough. Dip the dough completely in the dry flour.
8.Roll out into a small circle (the dough should still be thick).
9.Add 3 tbsp. potato mixture.
10.Bring the ends of the dough together and seal the ball.
11.Roll out lightly into a circle. (Add more dry flour if the dough is moist.)
12.Heat a lightly oiled pan on medium heat.
13.Put parantha on pan.
14.After about one minute, check to see if parantha is cooked by lifting. Once the side touching the pan is light brown, flip it over. Add oil on the top. Once the other side is light brown, flip it and add oil to that side as well. Keep flipping until cooked well (it can be as crispy or soft as you want). Serve with yogurt, acchar (Indian pickle) and butter.
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