Eggs, Bacon, Raisin bread
CPK’s
BBQ Chicken Pizza
http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/
Ingredients
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
Preparation Instructions
Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.
Cheat:
I will use frozen bread and let it rise then roll out like pizza crust and
pre-bake at 350F before I assemble pizza
Monday
Chicken:
Bake chicken with McCormick Grill mates of choice
Microwave
Potatoes
http://www.thekitchn.com/how-to-bake-a-potato-three-easy-methods-157073
Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Place all the potatoes on a microwave-safe dish and microwave at full power for five minutes. Turn them over and microwave for another 3 to 5 minutes. If still hard in the middle, microwave in additional 1-minute bursts until cooked through. Serve with salt, pepper, butter and a dollop of sour cream.
Roasted
Asparagus
http://thepioneerwoman.com/cooking/2008/11/oven-roasted-asparagus/
Ingredients
1 bunch Asparagus
4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Preparation
Instructions
Preheat
oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch
together and lop off the tough/thick bottom an inch or so.Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
Tuesday
Courtesy:
Ashwini JCilantro aioli: recipe calls for mayo but I used Greek yogurt.
Throw some yogurt, cilantro, 1 garlic clove & 1 Serrano pepper in the blender & blend!! That's the green base on the tortilla.
Fish: put tilapia fillets on a lined baking pan, sprinkled olive oil ( 1tbsp for 4 fillets) and Cajun spice and baked in oven @ 350 for 25 mins
Mango salsa: mixed mango slices, cherry tomatoes, green onions, a pinch of salt & cumin and juice from half a lime & refrigerated for 30 mins
That's it..... Put it all together & u r done
Wednesday
Eggplant
& Chickpea Stewhttp://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Eggplant-Chickpea-Stew_UCM_442539_Recipe.jsp
Ingredients
1 ounce dried porcini mushrooms
3 cups hot water
2 large eggplants (about 1 1/2 pounds each)
3 tablespoons extra-virgin olive oil, divided
2 large onions, thinly sliced
6 cloves garlic, minced
2 teaspoons dried oregano, crumbled
1 small (1-inch) cinnamon stick
1 teaspoon salt
1 teaspoon freshly ground pepper
1 bay leaf
1 cup dried chickpeas, rinsed and soaked overnight and drained
1 28-ounce can tomatoes (see Cooking Tips), drained and coarsely chopped
1/4 cup finely chopped fresh parsley
Cooking
Instructions
Preheat
oven to 400°F. Combine dried mushrooms and hot water in a bowl. Stir well and
let stand for 30 minutes. Strain through a sieve lined with a paper towel and
set the liquid aside. Finely chop the mushrooms. Meanwhile, peel eggplants, if
desired, and cut in half lengthwise. Brush the cut sides liberally with 2
tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until
tender, about 25 minutes. Let stand until cool enough to handle. Cut into
1-inch cubes and transfer to a 4-quart (or larger) slow cooker. Meanwhile, heat
the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions
and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic,
oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms;
cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and
chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes.
Transfer to the slow cooker and stir to combine with the eggplant. Cover and
cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours
on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.
Variation: Turn 3 cups of leftover stew into Eggplant & Chickpea Baked
Pasta. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking
dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces
whole-wheat fusilli according to package directions. Drain and rinse. Combine
1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon
extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup
crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons
lemon juice in a large bowl. Spread the mixture in the prepared baking dish.
Top with the breadcrumb mixture. Bake until the topping is golden and crispy,
about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).
Cheat:
I will be using canned chickpeas.
Quinoa
http://www.skinnytaste.com/2009/02/basic-quinoa-recipe-4-pts.html
Ingredients:
1 cup quinoa
2 cups water (or broth)
salt to taste
Direction:
Wash quinoa and add to a medium saucepan. Add water or broth, salt and boil, covered for 15 minutes or until all the water has absorbed. You will know when they are cooked when they are fluffy and you see a small thread. Fluff with a fork and it will be ready to use for other recipes. You can store it in the refrigerator for 3 or 4 days and reheat in the microwave.
Garlic
Sautéed spinach
http://www.foodnetwork.com/recipes/ina-garten/garlic-sauteed-spinach-recipe.html
Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Directions
Rinse
the spinach well in cold water to make sure it's very clean. Spin it dry in a
salad spinner, leaving just a little water clinging to the leaves. In a very
large pot or Dutch oven, heat the olive oil and saute the garlic over medium
heat for about 1 minute, but not until it's browned. Add all the spinach, the
salt, and pepper to the pot, toss it with the garlic and oil, cover the pot,
and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the
spinach for another minute, stirring with a wooden spoon, until all the spinach
is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top
with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.
Serve hot.
Thursday
Peanut
chicken noodleshttp://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Peanut-Noodles-with-Shredded-Chicken-Vegetables_UCM_442504_Recipe.jsp
Ingredients
1 pound boneless, skinless chicken breasts
1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
Cooking
Instructions
Put
a large pot of water on to boil for cooking pasta. Meanwhile, place chicken in
a skillet or saucepan and add enough water to cover; bring to a boil. Cover,
reduce heat to low and simmer gently until cooked through and no longer pink in
the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When
cool enough to handle, shred into bite-size strips. Whisk peanut butter, soy
sauce, garlic, chile-garlic sauce and ginger in a large bowl. Cook pasta in the
boiling water until not quite tender, about 1 minute less than specified in the
package directions. Add vegetables and cook until the pasta and vegetables are
just tender, 1 minute more. Drain, serving 1 cup of the cooking liquid. Rinse
the pasta and vegetables with cool water to refresh. Stir the reserved cooking
liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well
to coat. Serve warm or chilled.
Baby
bok choy
http://www.food.com/recipe/baby-bok-choy-with-garlic-104240
1/8 cup unsalted butter
5 teaspoons minced garlic (or to taste)
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups canned low sodium chicken broth
Directions:
Melt butter in heavy large skillet over moderate heat. Add minced garlic and
sauté about 2-3 minutes until barely golden/brown. Add bok choy and chicken
broth and simmer until bok choy is tender, turning occasionally, about 8
minutes. Season with salt and pepper. Use a slotted spoon to serve.
Friday
Stuffed peppers
http://www.kraftrecipes.com/recipes/mexican-stuffed-peppers-for-two-123054.aspx
What You Need
1 lb. Ground turkey
1 onion, chopped
3 Tbsp. (About 1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
1-1/4 cups water, divided
1 small tomato, chopped
½ cup instant white rice, uncooked
2 large red peppers
¼ cup Thick & Chunky Medium Salsa
¾ cup Shredded Sharp Cheddar Cheese, divided
Make It
HEAT oven to 400ºF. BROWN meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use. STIR 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish. ADD 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover. BAKE 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.
Creamy
Mashed Potatoes
http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/
Ingredients
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Saturday
Parathashttp://www.sanjeevkapoor.com/Aloo-and-Capsicum-Parantha.aspx
Ingredients
Potatoes, boiled, peeled and mashed 2 medium
Green bell pepper, chopped 1
Whole wheat flour (atta) 3 cups
Salt to taste
Onion , chopped 1 medium
Ginger, chopped 1 teaspoon
Green chillies, chopped 1 teaspoon
Coriander powder 1 teaspoon
Red pepper powder 1/2 teaspoon
Dried mango powder 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Pure ghee as required
Method
Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes. Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dried mango powder, carom seeds and salt. Add capsicum and sauté for a minute. Add potatoes, coriander leaves and mix well. Divide the mixture into eight equal portions. Divide dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for five minutes. Roll out each ball into a small puri, place a portion of potato mixture in the centre, gather in the edges and seal well so that potato stuffing is completely enclosed. Shape into a ball. Flatten each ball, sprinkle a little flour and roll them to approximately six-inch diameter parantha. Heat a non-stick tawa, place a parantha on it and cook on medium heat for one minute. Turn it over, apply half tablespoon ghee over the parantha. Turn it over again, apply half tablespoon ghee on other side too. Cook on low heat till both the sides are equally golden. Serve hot with fresh yogurt or mango pickle.
