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, March 13, 2011

Week 7 Recipes

Corned Beef and Cabbage
Serves 8-10
1 (3 pound) corned beef brisket with spice packet
1 head cabbage cored and coarsely chopped
6 medium potatoes peeled and cubed
1 (1.5 fluid ounce) jigger Irish whiskey

Place the beef brisket and contents of the spice packet into a slow cooker and fill with enough water to cover. Add the cabbage and potatoes, and Cook on low all day (8 hours).  Stir in the whiskey when it is almost done.
Source: allrecipes.com
Aussie Chicken serve with mashed potatoes and green beans
Serves 4
4 skinless, boneless chicken breast halves - pounded
2 teaspoons seasoning salt
6 slices bacon cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Source:  Allrecipes.com

Bangers n Mash serve with a garden salad
Serves 4
2 Tbsp extra-virgin olive oil (EVOO)
8 bangers (mild pork, beef or chicken sausage will work)
2 lb small red potatoes cut into quarters
coarse salt
2 medium red onions thinly sliced
1 Tbsp fresh thyme leaves chopped
2 garlic cloves chopped
coarse black pepper
1/2 C dry red wine
1 1/2 C chicken stock or broth
2 Tbsp unsalted butter
2 Tbsp cream cheese
3 Tbsp fresh chives chopped
1/2 C milk
1/4 C fresh flat-leaf parsley leaves chopped
juice of 1/2 lemon

Heat a large nonstick skillet over medium-high heat with the EVOO. Add the bangers and brown on all sides, about 3-4 minutes.
While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan. Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.
Remove the bangers to a plate and reserve. Drain half of the fat from the skillet, then return the skillet to the stovetop. Add the red onions, stirring frequently, for about 5 minutes, or until nice and brown. Add the red wine and chicken stock and bring up to a simmer. Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.
Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out. Add the butter, cream cheese, chives and milk to the potatoes and smash to desired consistency. Season with salt and pepper.
Finish the bangers with the chopped parsley and lemon juice. To serve, divide the mash among 4 shallow serving bowls. Top the potatoes with the bangers and sauce. 
Source:  Rachel Ray

Beef n Mushroom crockpot serve over wide egg noodles with steamed broccoli
3 lb beef roast
1 package Onion soup mix
1 can (12 oz) Cream of mushroom soup
1/4 cup Water

Combine. Cook on low in crock pot for entire day.
Source: My Dad
Big Sandwich serve with assorted cut, fresh vegetables
Serves 8
1 unsliced round loaf of bread (8 inches)
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato thinly sliced
6 bacon strips cooked
4 slices American cheese
1 small onion thinly sliced
1/4 cup butter melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt
Slice bread horizontally into five equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges.
Source:  Taste of Home

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