Week 13 Recipes

Thai Spring Rolls

Makes 6

Ingredients

6 spring roll wrappers (available in Asian markets)
12 medium shrimp cooked and shelled
1 cup shredded leaf lettuce
1/3 cup chopped cilantro
1/2 cup peeled seeded, chopped cucumber
1 medium carrot julienned

Quick Thai Dipping Sauce:
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon grated ginger root (optional)

Instructions
1.In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2.Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
3.To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl. 
Source:  allrecipes.com

Steak Pinwheels serve with herb roasted new potatoes and grilled zucchini

Yields 4 servings

Ingredients

1 1/2 pounds Flank steak
Salt and pepper
3 jarred roasted bell peppers
20 fresh basil leaves
1/2 pound fresh mozzarella sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
Sprinkle the mozzarella with crushed red pepper.

Instructions
1.Soak 4 wooden skewers in water. Preheat a grill to medium. Lay the steak flat on a work surface and season with salt and pepper. Split the roasted peppers and lay flat on the meat, leaving a 1-inch border at both short ends. Layer the basil and mozzarella on top; season with salt and pepper. Roll up the steak, beginning with a short end, and secure with the skewers, pushed all the way through and evenly spaced apart. Cut the roll crosswise, between the skewers, into 4 equal pinwheels. Lay each one flat.

2.Drizzle the cut sides of each pinwheel with the olive oil; season with salt and pepper.

3.Grill, covered, turning once, for about 6 minutes.
Source:  Rachel Ray

Tuna Lime Tostadas serve with Mexican rice

Makes 8 Tostadas

Ingredients

3 (6 ounce) cans solid white tuna packed in water drained
1/2 (10 ounce) can sweet corn drained
1/2 onion, finely chopped
1 bunch cilantro finely chopped
2 tablespoons salsa
1 lime, juiced
hot sauce to taste
salt and pepper to taste
sour cream
8 tostada shells

  
Instructions
1.With a fork, flake tuna into a bowl. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste. Stir to combine, then spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce. 
Source:  allrecipes.com

Tater Tot Casserole serve with a garden salad

Yields 6 servings

Ingredients

1 pound Ground beef browned, drained
1/4 cup Onion minced
1 bag Frozen mixed vegetables cooked
1 cup Cheddar grated
1 can (12 oz) Cream of mushroom soup
1/2 cup Milk
1 package Tater Tots
Salt & pepper

Instructions
Place meat in 9x13 pan. Layer remaining ingredients over meat in order listed. Bake for 45 mins at 350°
Source:  A Friend

 

Beef Stew serve with crusty bread

Yields 6 servings

Ingredients

1 pound Beef stew meat
4 medium Potato cubed
4 medium Carrot cubed
1 medium Onion cubed
2/3 cup Beef broth
1 package Onion soup mix

  
Instructions
Place meat in bottom of crock pot. Cover with potatoes, carrots and onion. Pour water and onion soup mix over all. Cover. Cook on high 5-6 hours.

Source unknown