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.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, December 11, 2011

Week 46 Recipes

Grilled Pork Chops with Sesame Slaw
Yields 4 servings

4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and black pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves

1.Heat grill to medium-high.
2.Season the pork with ¾ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
3.Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and ¾ teaspoon salt.
4.Add the cabbage and cilantro and toss to combine. Serve with the pork chops.

Source:  Real Simple

Roast Chicken serve with couscous and edamame
Yields 4-6 servings

 1 (3 pound) whole chicken, giblets removed
 salt and black pepper to taste
 1 tablespoon onion powder, or to taste
 1/2 cup margarine, divided
 1 stalk celery, leaves removed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Source:  Allrecipes.com

Barbecue Beef serve with potato salad and corn on the cob
Yields 8-10 servings

 1 1/2 cups ketchup
 1/4 cup packed brown sugar
 1/4 cup red wine vinegar
 2 tablespoons prepared Dijon-style mustard
 2 tablespoons Worcestershire sauce
 1 teaspoon liquid smoke flavoring
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/4 teaspoon garlic powder
 1 (4 pound) boneless chuck roast

1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Source:  allrecipes.com

Shrimp Francesca serve over rice with steamed broccoli
Yields 4 servings

 1 pound uncooked large shrimp, peeled and deveined
 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
 1/2 cup Italian seasoned bread crumbs
 1 tablespoon chopped fresh parsley
 1 lemon, juiced
 1/2 cup butter
 1 1/2 tablespoons minced garlic
 1 tablespoon finely shredded imported Romano cheese

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Source:  allrecipes.com

Butternut Squash Soup serve with a crusty bread
Yields:  6 servings

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper

 Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Source:  foodnetwork.com

No comments:

Post a Comment