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, August 28, 2011

Week 31 Recipes

Artichoke Fritata
Serves 6

2 (6oz) jars marinated artichoke hearts, drained, liquid reserved
3 green onions, chopped
4 eggs, beaten
6 soda crackers
salt and pepper
1/2 lb sharp cheddar, grated
2 tbsp chopped parsley
2 tbsp chopped pimento

Drain artichokes well, reserve liquid.  Pour 1 tbsp reserved marinade in skillet, keep remainder of reserve in refrigerator.  Chop artichokes and set aside.  Warm marinade in skillet, add onion and saute until transparent.  To beaten eggs add crushed soda crackers, season lightly with salt and pepper.  Stir in cheese, parsley, artichokes, pimento and onion mixture.  Butter an 8x8 pan.  Pour artichoke mix into pan.  Bake at 325 for 35-40 mins or until set.
Source: Aunt Maggie & Uncle Al

Braised Beef Tips serve with rice and brussels sprouts gratin
Serves 6
2 lbs. beef tips, cubed in 1 inch pieces
1 can condensed beef consomme
1/3 cup red burgundy wine
2 tbsp soy sauce
1/8 tsp garlic powder
1/4 tsp onion salt
2 tbsp cornstarch
1/4 cup water
4 cups cooked rice

Brown meat on all sides.  Stir in consomme, wine, soy sauce, garlic and onion salt.  Heat to boiling.  Place in baking dish and bake at 325 until meat is tender, about 1-1 1/2 hours.  Blend cornstarch and water and stir into meat mixture.  Cook until mixture thickens.  Serve over rice.
Source:  cousin Mary Lou

Pork Chops in Onion Sauce serve with garlic noodles and toasted nut broccoli
Serves 4
4 pork chops
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp flour
1 1/2 tsp vegetable oil
4 small onions, thinly sliced
1/2 cup beer
1/2 cup hot beef broth
1 tsp cornstarch

Season pork with salt and pepper;  coat with flour.  Heat oil and add chops.  Fry each side 3 minutes.  Add onion; cook 5 minutes, turning chops once.  Add beer and broth; cover and simmer 15 minutes.  Remove chops.  Season sauce to taste.  Blend cornstarch with small amount of water, stir into sauce; cook until thick and bubbly.  Pour over pork chops.
Source:  cousin Denise

Pasta Primavera serve with a side salad
Serves 4
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 cup diced carrots
1/2 cup diced celery
1/2 cup snow peas, sliced in half diagonally
1/2 cup quartered onion
1/4 lb. fresh mushrooms, sliced
salt and pepper
1 clove garlic, crushed
1 cup chicken broth
6 oz mosticolli, cooked al dente
8 oz swiss cheese, shredded
6 oz parmesan cheese, grated

Steam cauliflower, broccoli, carrots and celery in the chicken broth.  Saute separately in the butter and garlic the snow peas until tender crisp.  Add onion and mushrooms.  Toss the vegetables and pasta together in a large bowl.  Lightly grease a large casserole with oil and place vegetable mixture into it.  Layer swiss cheese on top.  Place under broiler until cheese melts.  Sprinkle top with grated parmesan cheese and put under broiler until brown. 
Source:  cousin Norma

Stir Fried Walnut Chicken
Serves 4
2 whole medium chicken breasts skinned and boned
2 tbsp soy sauce
1 tbsp sherry
2 tsp corn starch
1/4 tsp crushed red pepper
1/4 tsp ground ginger
1 clove garlic, minced
salad oil
1/2 cup walnuts
1/2 tsp sugar
2 red or green peppers, cut into strips
3 green onions, cut into 2 inch pieces

About 30 minutes before serving, cut chicken breasts in half; thinly slice halves.  In bowl, stir chicken and next 6 ingredients.

In 12 inch skillet over medium heat, in 1 tbsp hot oil, cook walnuts until golden, stirring; remove; sprinkle with sugar. 

In skillet over medium high heat, in 2 tbsp hot oil, cook vegetables to tender crisp; remove.

In drippings over high heat, cook chicken mixture til no longer pink, add vegetables, sprinkle with walnuts.
Source: my dad

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