You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

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Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, February 20, 2011

Week 4 Recipes

Black bean and Butternut Burritos serve with Mexican rice
Serves 8

1 pound dried black beans
1 green bell peppers halved and seeded
8 cups water
1 medium onion quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted* (see note)
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
butternut squash, cooked and cubed
tortilla shells

Clean and sort beans, then soak according to package directions.
After cleaning, sorting and soaking beans, drain beans and cover with 8 cups water. Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.
Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Warm tortilla shells, stuff with beans and squash and enjoy!
source: allrecipes.com

Fettucine Alfredo serve with garden salad and bread
Serves 4
1 pint Cream
1 stick Butter
2 tablespoon Cream cheese
3/4 cup Parmesan
1 teaspoon Garlic minced

Melt butter in saucepan with garlic. When butter is melted add cream cheese. When cream cheese is melted add cream. Simmer on low for 15 mins. Cooke fettucine noodles.  Season sauce with salt and pepper. Toss together and serve.
source:  unknown

Cheesy Chowder serve with bread
Serves 6
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn (I use fresh/frozen)
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix (I make my own)
2 cups milk
1 cup shredded Mexican-style processed cheese food
1.In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2.Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3.Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
source:  allrecipes.com

Salisbury Steak serve with mashed potatoes and green beans
Serves 4
2 egg
4 tablespoons dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon pepper
1 1/2 pound lean ground beef
6 tablespoons all-purpose flour divided
4 teaspoons olive oil
1 1/2 cup water
4 tablespoons ketchup
4 teaspoons Worcestershire sauce
2 teaspoon beef bouillon granules
1 medium onion quartered and sliced
8 ounces mushrooms, sliced
In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.
Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

soucre: allrecipes.com

Pork Scallopine serve with asparagus and rice
Serves 5
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1-pound pork loin cut into 10 cutlets, then pounded to 1/8 inch thick
kosher salt
black pepper
1 cup chicken broth
1 teaspoon lemon juice
1 tablespoon lemon zest 

1Heat the butter and oil in a large nonstick skillet over medium heat. Season the pork cutlets with 2 teaspoons of the salt and 1/4 teaspoon pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day..2Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and 1/2 teaspoon salt. Drizzle the meat with the pan juices and sprinkle with the zest. 
source:  unknown

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