February 17, 2014

Sunday
Chili
Ingredients
2 lb ground beef/turkey
2 packs chili mix
2 can chili beans
2 can chili tomatoes
½ bottle BBQ sauce
Fritos

Directions:

Brown beef and drain. Add all the ingredients to a slow cooker and cook on low for 5 hours. Top with cheese/sour cream/green onions and fritos.

Monday

Beans with ham hock
http://www.foodnetwork.com/recipes/paula-deen/spicy-black-eyed-peas-recipe.html
Ingredients
4 slices bacon or 1 ham hock
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 tbsp garlic
1 teaspoon salt
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground black pepper
3 cups water
 
Directions
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. You can also throw everything in the Crockpot for 6 hrs.
 
Tuesday
Fish: Bake fish at 350F in a greased pan with seasoning salt till done.
 
Skillet potatoes: Heat olive oil in a pan. Add potatoes and ½ red onion chopped. Add salt, sugar and pepper. Sauté till brown. Top with chopped cilantro.

Spinach: Sauté spinach with salt, pepper and garlic in olive oil. Optional: add onion

Wednesday

Sandwich/chips/fruit: Deli meat sandwiches with chips and fruit of choice
 
Thursday
Shrimp and grits
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe.html
Ingredients
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
 
Directions
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Succotash

http://allrecipes.com/Recipe/Soybean-Succotash/
Ingredients
4 tablespoons vegetable oil
1 (12 ounce) package frozen edamame (green soybeans), thawed
1/2 onion, chopped
1 (10 ounce) can whole kernel corn, drained
seasoned salt to taste
 
Directions
Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.

Friday

Spaghetti or Not
http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-squash-recipe.html
Ingredients
1 small spaghetti squash (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 cup diced pancetta (about 3 ounces)
1/2 onion, chopped
2 cloves garlic, chopped
2 to 4 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 28 -ounce can whole peeled tomatoes
1/4 cup chopped pitted kalamata olives
2 tablespoons capers, drained
4 basil leaves, plus more for topping
Kosher salt and freshly ground pepper
Grated parmesan, for topping
 
Directions
Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 4 minutes. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds. Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, crushing them into the skillet with your hands. Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes.
Add the spaghetti squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with olive oil. Top with basil and parmesan.

Saturday

Baby potatoes
http://www.sanjeevkapoor.com/Baby-Potatoes-in-Tamarind-Sauce.aspx
Ingredients
Baby potatoes 500 grams
Tamarind pulp 3 tablespoons
Oil 2 tablespoons
Sugar 1 tablespoon
Cumin powder 1 tablespoon
Ginger, chopped 1 tablespoon
Yogurt 3 tablespoons
Fresh coriander leaves, chopped 4 tablespoons
Peanuts, roasted and crushed 2 tablespoons
 
Method
1. Heat oil in a non-stick pan, add potatoes and sauté till golden and crisp. Remove from heat and set aside.
2. To make the dressing, put the tamarind pulp in a small non-stick pan, add one fourth cup of boiling water, sugar, cumin powder and ginger. Mix well and simmer, for about four to five minutes or till thick. Transfer baby potatoes into a bowl, add the dressing and stir gently. Drizzle yogurt over them. Garnish with coriander leaves and crushed peanuts and serve warm.