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!


Monday, September 19, 2011

Week 34 Recipes

Chicken Tikka Masala serve with rice
Serves 4

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt or to taste
3 boneless skinless chicken breasts cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro 

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Source:  allrecipes.com

Mexican Corn Soup serve with corn bread

Serves 4

10 ounce Corn
1 tablespoon Butter
12 ounce Velveeta Cheese
4 ounce Green Chiles
3/4 cup Chicken Broth
3/4 cup Milk

Heat all together until cheese is melted. Can triple the recipe for a crockpot.
Source:  My friend Joan

Ham Steaks with Whiskey Sauce Serve with peas and carrots, or sauteed potatoes.

Serves 4

1 ounce Butter
4 Ham steaks
3/4 cup Water; or stock
2 tablespoon Onion; finely chopped
1 tablespoon Brown sugar
1 tablespoon Flour
1 tablespoon Whiskey
Salt or pepper

Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place ham steaks on a warmed serving platter and pour on sauce. 
Source:  Big Oven

Lentil Soup With Andouille Sausage serve with crusty bread
Serves 6

4 1/2 cup Chicken Broth
4 1/2 cup Beef Broth
1 1/2 cup Dried Lentils
2 tablespoon olive oil
1/3 cup celery; - chopped
1/3 cup carrot; - chopped
1/3 cup onion; - chopped
6 ounce andouille sausage
2 teaspoon Dried thyme
1/2 teaspoon Creole seasoning
1/2 teaspoon kosher salt to taste
1/2 teaspoon Black pepper - fresh ground

Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Cut sausage in 1/2 lengthwise then into 1/2 inch pieces.
Meanwhile, heat medium skillet over medium heat. Add fennel; saute until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
Heat oil in same skillet over medium heat. Add celery, carrot and onion; saute until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sauteed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
Source:  Big Oven

Slow Cooker Spiced Chicken Stew with Carrots serve with couscous or quinoa
Serves 4

2 pounds carrots peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 garlic clove thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds toasted if desired

Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
Source:  Martha Stewart

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