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, September 4, 2011

Week 32 Recipes

Pork Chops with Apples and Garlic Smashed Potatoes serve with roasted beets
Yields: 4 Servings

1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2 -inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion cut into 1/2-inch wedges
2 Granny Smith apples cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Source:  Food Network magazine

Beef Tenderloin with Creamy Alouette Mushroom Sauce serve with Quinoa and Peas
Yields: 4 Servings

2 lb beef tenderloin
3 tbsp Olive oil divided
1 tbsp tsp.Butter
1 lg Shallot thinly slivered
2 cup Portobello mushrooms thinly sliced
1 cup Alouette Garlic & Herbs
1 cup milk
1 tsp fresh parsley minced

Heat broiler.
Coat all sides of tenderloin with 1 tbsp. of the olive oil. Place on broiler pan. Season to taste with salt and pepper. Broil 4 inches from heat for 6 minutes or until well-browned. Turn. Broil 6 to 8 minutes or until desired doneness.
Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
Add shallot; cook 1 minute.
Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.
Stir in Alouette, adding milk to desired consistency. Heat just until warm.
Spoon sauce over tenderloins. Sprinkle with parsley.
Source:  BigOven

Smoked Salmon Pizza (pizza dough recipe Week 1)
Yields: 4 Servings

1/2 cup Cream cheese room temp
1/2 cup Sour cream
2 tablespoon Cilantro fresh, chopped
1/2 tsp Lime Pepper
1 Pizza crust partially prebaked
6 ounce Dry smoked salmon
1/4 cup Onion sliced
1/2 cup Mushroom sliced
1 cup Mozzarella shredded
Preheat oven to 425. Mix cream cheese, sour cream, cilantro and lime pepper together in small bowl. Spread evenly over partially baked pizza crust. Crumble smoked salmon over sauce. Top with sliced onions. Add cheese to pizza. Finish with mushroom slices. Bake at 425 about 10-15 mins.
Source:  me

Wild Rice Soup serve with rustic, crunchy bread
Yields: 6 Servings

2 cups Uncle Ben's Long Grain & Wild Rice cooked
1 lb Bacon fried and crumbled
1 medium Potato cooked and diced
1 bunch Green onion sauteed in butter
1 medium Carrot thinkly sliced
1 cup American cheese singles or Velveeta
2 can (12 oz) Chicken broth
1 pint Half-and-half cream
1/2 pint Heavy cream
Salt & pepper

Combine all. Heat and enjoy. 
Source:  Karen Schulze

Teriyaki Glaze
Yields: 1 1/2 cups

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Cooked Rice
Steamed package of stir-fry vegetables
1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3 Heat until sauce thickens to desired thickness.
4 Add water to thin if you over-thick it.
5 Pour glaze over steamed vegetables.  Serve over cooked rice.

Source:  Food.com

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