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 25, 2011

Week 35 Recipes

Garlic Lime Chicken  serve with rice and stir fried vegetables
Serves 6
5 Chicken breast
1/2 cup Soy sauce
1/4 cup Lime Juice
1 tablespoon Worcestershire sauce
2 Garlic cloves minced
1/2 teaspoon Dry mustard
1/2 teaspoon Pepper
Place all ingredients in crockpot and cook on low 6-8 hours.
Source:  Fix it and Forget it
Apple Sausage Mac and Cheese serve with a garden salad
Serves 6
4 tablespoons unsalted butter plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage sliced 1/2 inch thick
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice
1 pound monterey jack cheese shredded (4 cups)
1/2 pound extra-sharp cheddar cheese shredded (2 cups)
1/2 cup sour cream
35 small butter crackers (1 sleeve Ritz), crushed

Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.

Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.

Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.
Source:  Food Network Magazine

Rice Pilaf with Spinach, Almonds and Dates
Serves 4
1/2 package Frozen spinach defrosted, drained
1/2 cup Spaghetti broken into pieces
2 tablespoon Butter
1/2 cup Onion chopped
1 cup Basmati rice
1 pinch Allspice
2 cup Chicken broth
1/2 cup Almonds sliced
1/2 cup Dates sliced

Toast 1/2 cup broken spaghetti in a saucepan with 1 tbls butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates and spinach in 1 tbls butter, then stir into the rice. Season with salt.
Source:  Food Network Magazine

Fried Shrimp with Tartar Slaw
Serves 4
1/2 cup mayonnaise
1/4 cup sweet pickle relish
Juice of 1 lemon
8 cups coleslaw mix or shredded cabbage
2 scallions, sliced
Kosher salt and freshly ground pepper
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
Vegetable oil

Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.

Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.

Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.

Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.
Source:  Food Network Magazine

Swedish Meatballs serve with buttered egg noodles and cooked carrots
Serves 6
For the meatballs:
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white beaten
Vegetable oil
For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
Source:  Food Network Magazine

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