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.

Have a comment to help improve this blog? Please be positive and send me a message.

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


Sunday, April 10, 2011

Week 11 Recipes

Cheesesteak Sliders serve with some chips/fries and fresh cut veggies
Yields 8 servings
7 tablespoons extra-virgin olive oil
1 pound beef tenderloin cut into thin strips
Salt and pepper
2 large bell peppers cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls split
6 ounces provolone cheese shredded (about 1 1/2 cups)

1.Preheat the oven to 375°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

2.In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.
3.Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.
Source:  unknown

Buffalo Chicken mac n cheese serve with garden salad

Yields 8 servings
7 tablespoons unsalted butter plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion finely chopped
2 stalks celery finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Source:  Food Network Magazine

Chimichangas serve with Spanish Rice and Refried Beans (from recipe)
Yields 4 servings
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion chopped
3 cloves garlic chopped
1 jalapeno pepper diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese plus more for topping
Mexi-sauce, for topping
Shredded lettuce
Mexican rice

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

**EXTRA** Make Chi-Chi's Mexi-sauce: (add to your shopping list)
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro
Source:  Food Network Magazine

Crockpot Pork Barbecue serve with potato/pasta salad
Yields: 10 Servings (or more)
4 pounds Pork butt or shoulder boneless
1 cup Cola
1 bottle Barbecue sauce
Trim all possible fat from roast. Place in crockpot, pour cola over, cover and cook on low for 10-12 hours or until pork can be easily shredded.
Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly). Discard liquid. Return pork to pot. Add barbecue sauce to taste and mix. Continue to cook on low for 5-6 hours, adding more barbecue sauce if needed. Serve as sandwiches in buns.
Source:  unknown

Tomato Tart serve with a garden salad
Yields 6
1/2 15 oz. refrigerated pie crust
1 1/2 cup Mozzarella shredded
4 large Roma tomato
3/4 cup Fresh basil (1/4 cup dried)
4 large Garlic clove
1/2 cup Mayonnaise
1/4 cup Parmesan
1/8 teaspoon Ground white pepper
1. Line a 9inch tart pan with the pie crust.
2. Bake at 450° for 7-10 mins.
3. Sprinkle with 1/2 cup mozzarella on the pie crust.
4. Cool on wire rack, reduce oven to 375°.
5. Cut tomato into wedges, drain on paper towels, arrange on pie crust.
6. In food processor, blend basil and garlic til coarsely chopped.
7. In medium bowl, mix rest of mozzarella, garlic mix, mayo, parm and pepper.
8. Spread over tomatoes. Bake 25 mins. Let stand 5 mins before cutting.
Source:  my mother

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