Welcome!

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!

Enjoy!

Sunday, January 22, 2012

Week 51 Recipes

Taco Soup serve with tortilla chips
Serves 12-16

Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish


Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Source:  Paula Deen, footnetwork.com



Chicken Piccata serve with steamed asparagus and butter & herb angel hair
Serves 4

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Source:  foodnetwork.com


Smothered Pork Chops serve with mashed potatoes and corn
Serves 4

Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Source:  foodnetwork.com


Angel Chicken Pasta serve with broccoli
Serves 4

Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Source:  allrecipes.com



Baked Shrimp Scampi serve with crusty bread
Serves 6

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Source:  foodnetwork.com

Week 51 Shopping List

___2 pounds ground beef
___2 cups diced onions
___2 (15 1/2-ounce) cans pinto beans
___1 (15 1/2-ounce) can pink kidney beans
___1 (15 1/4-ounce) can whole kernel corn, drained
___1 (14 1/2-ounce) can Mexican-style stewed tomatoes
___1 (14 1/2-ounce) can diced tomatoes
___1 (14 1/2-ounce) can tomatoes with chiles
___2 (4 1/2-ounce) cans diced green chiles
___1 (4.6-ounce) can black olives, drained and sliced, optional
___1/2 cup green olives, sliced, optional
___1 (1 1/4-ounce) package taco seasoning mix
___1 (1-ounce) package ranch salad dressing mix
___Corn chips, for serving
___Sour cream, for garnish
___Grated cheese, for garnish
___Chopped green onions, for garnish
___Pickled jalapenos, for garnish

___2 skinless and boneless whole chicken breasts
___All-purpose flour, for dredging
___6 tablespoons unsalted butter
___5 tablespoons extra-virgin olive oil
___1/3 cup fresh lemon juice
___1/2 cup chicken stock
___1/4 cup brined capers, rinsed
___1/3 cup fresh parsley, chopped

___1 cup all-purpose flour
___2 tablespoons onion powder
___2 tablespoons garlic powder
___1 teaspoon cayenne
___4 pork chops, 3/4-inch thick, bone-in
___1/4 cup olive oil
___1 cup chicken broth
___1/2 cup buttermilk
___Chopped fresh flat-leaf parsley, for garnish

___6 skinless, boneless chicken breast halves
___1/4 cup butter
___1 (.7 ounce) package dry Italian-style salad dressing mix
___1/2 cup white wine
___1 (10.75 ounce) can condensed golden mushroom soup
___4 ounces cream cheese with chives
___1 pound angel hair pasta
___2 pounds (12 to 15 per pound) shrimp in the shell
___3 tablespoons good olive oil
___2 tablespoons dry white wine
___12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
___4 teaspoons minced garlic (4 cloves)
___1/4 cup minced shallots
___3 tablespoons minced fresh parsley leaves
___1 teaspoon minced fresh rosemary leaves
___1/4 teaspoon crushed red pepper flakes
___1 teaspoon grated lemon zest
___2 tablespoons freshly squeezed lemon juice
___1 extra-large egg yolk
___2/3 cup panko (Japanese dried bread flakes)
___Lemon wedges, for serving

Week 50 Recipes

Italian Sausage Soup with Tortellini serve with crusty bread
Serves 8

Ingredients
 1 pound sweet Italian sausage, casings removed
 1 cup chopped onion
 2 cloves garlic, minced
 5 cups beef broth
 1/2 cup water
 1/2 cup red wine
 4 large tomatoes - peeled, seeded and chopped
 1 cup thinly sliced carrots
 1/2 tablespoon packed fresh basil leaves
 1/2 teaspoon dried oregano
 1 (8 ounce) can tomato sauce
 1 1/2 cups sliced zucchini
 8 ounces fresh tortellini pasta
 3 tablespoons chopped fresh parsley


Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Source:  allrecipes.com



Chicken Cordon Bleu serve with mixed roasted vegetables
Serves 6

Ingredients
 6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices ham
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream

Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Source:  allrecipes.com


Herb Roasted Pork serve with mashed potatoes and glazed brussels sprouts
Serves 8


Ingredients
 1 teaspoon rubbed sage
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 clove garlic, crushed
 1 (5 pound) boneless pork loin
 1/2 cup sugar
 1 tablespoon cornstarch
 1/4 cup vinegar
 1/4 cup water
 2 tablespoons soy sauce


 Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Source:  allrecipes.com

Slow Cooker Cuban Braised Beef and Peppers serve with rice and sliced avocado
Serves 4

Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves

Directions
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Source:  realsimple.com


Ravioli with Brussels Sprouts and Bacon serve with crusty bread and a salad
Serves 4


Ingredients
1 pound cheese ravioli (fresh or frozen)
6 slices bacon
3 tablespoons olive oil
1/2 cup pecan halves, coarsely chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving

Directions
1.Cook the ravioli according to the package directions.
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Source:  realsimple.com


 

Week 50 Shopping List

___1 pound sweet Italian sausage, casings removed
___1 cup chopped onion
___2 cloves garlic, minced
___5 cups beef broth
___1/2 cup water
___1/2 cup red wine
___4 large tomatoes - peeled, seeded and chopped
___1 cup thinly sliced carrots
___1/2 tablespoon packed fresh basil leaves
___1/2 teaspoon dried oregano
___1 (8 ounce) can tomato sauce
___1 1/2 cups sliced zucchini
___8 ounces fresh tortellini pasta
___3 tablespoons chopped fresh parsley

___6 skinless, boneless chicken breast halves
___6 slices Swiss cheese
___6 slices ham
___3 tablespoons all-purpose flour
___1 teaspoon paprika
___6 tablespoons butter
___1/2 cup dry white wine
___1 teaspoon chicken bouillon granules
___1 tablespoon cornstarch
___1 cup heavy whipping cream
___1 teaspoon rubbed sage
___1/2 teaspoon salt
___1/4 teaspoon pepper
___1 clove garlic, crushed
___1 (5 pound) boneless pork loin
___1/2 cup sugar
___1 tablespoon cornstarch
___1/4 cup vinegar
___1/4 cup water
___2 tablespoons soy sauce
___1 28-ounce can diced tomatoes, drained
___2 red bell peppers, sliced 1/2 inch thick
___1 onion, cut into 8 wedges
___2 teaspoons dried oregano
___1 teaspoon ground cumin
___1 1/2 pounds flank steak, cut crosswise into thirds
___1 cup long-grain white rice
___1 avocado, sliced
___1/4 cup fresh cilantro leaves
___1 pound cheese ravioli (fresh or frozen)
___6 slices bacon
___3 tablespoons olive oil
___1/2 cup pecan halves, coarsely chopped
___1/2 pound Brussels sprouts, thinly sliced
___1 tablespoon white wine vinegar
___grated Parmesan, for serving

Sunday, January 8, 2012

Week 49 Recipes

Sweet and Sour Chicken serve over cooked brown rice
Serves 4

Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Chopped peanuts for sprinkling, optional


 In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
Source: foodnetwork.com

Slow Cooker Ham with Turnips
Serves 4-6

Ingredients
2 Granny Smith apples, diced (with skin)
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
1/4 cup packed brown sugar
1 4-to-5-pound smoked picnic ham (pork shoulder)
1 pound medium turnips, peeled and cut into 2-inch pieces
2 cups dry white wine
1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed
Directions
Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.

Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.

Slice the ham and serve with the turnips, apples and greens.
Source:  foodnetwork.com



Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Serves 4

Ingredients
2 tablespoons olive oil, plus more for the grill pan
2 large onions, chopped
4 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
3 1/2 cups low-sodium chicken broth
1 teaspoon dried thyme
kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
8 slices sandwich bread
8 ounces thinly sliced roast beef
8 ounces sharp white Cheddar, sliced
2 cups baby arugula (1 1/2 ounces)

Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.


Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.                             
Source:  realsimple.com


Tortellini with Butternut Squash, Mushrooms and Fontina
Serves 4

Ingredients
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving

Directions
1.Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
2.Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
Source:  realsimple.com


Creamy Chicken and Wild Rice Soup serve with crusty bread
Serves 6-8

Ingredients
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Source:  allrecipes.com

Week 49 Shopping List

___2 tablespoons honey
___1 teaspoon chili-garlic sauce
___2 tablespoons rice wine vinegar
___1 tablespoon reduced-sodium soy sauce
___1 teaspoon finely grated fresh ginger
___1/4 cup fresh orange juice
___2 teaspoons cornstarch
___4 teaspoons peanut oil
___12 ounces boneless, skinless chicken breast halves

___2 mixed bell peppers
___6 scallions

___8 ounces snow peas
___Chopped peanuts, optional

___2 Granny Smith apples

___7 cloves garlic
___4 sprigs thyme
___8 large sprigs parsley
___1 tablespoon pickling spice
___1/4 cup packed brown sugar
___1 4-to-5-pound smoked picnic ham (pork shoulder)
___1 pound medium turnips, peeled and cut into 2-inch pieces
___2 cups dry white wine

___1 pound frozen chopped spinach
___2 tablespoons olive oil, plus more for the grill pan
___2 large onions, chopped
___1 28-ounce can whole peeled tomatoes
___7 1/2 cups low-sodium chicken broth
___1 teaspoon dried thyme
___1/2 cup sour cream
___2 tablespoons prepared horseradish
___8 slices sandwich bread
___8 ounces thinly sliced roast beef
___8 ounces sharp white Cheddar, sliced
___2 cups baby arugula (1 1/2 ounces)
___1 small butternut squash (2 pounds)
___1/2 pound button or cremini mushrooms
___1/4 cup fresh sage leaves
___2 tablespoons olive oil
___1 pound fresh or frozen cheese tortellini
___2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving

___2 cooked, boneless chicken breast halves
___1 (4.5 ounce) package quick cooking long grain and wild rice with     seasoning packet
___3/4 cup all-purpose flour
___1/2 cup butter
___2 cups heavy cream

Sunday, January 1, 2012

Week 48 Recipes

Happy New Year everyone!  Anyone have resolutions to eat better this year?  Here are a few recipes to get you started.


Braised Balsamic Chicken serve with steamed green beans and a kamut salad
Serves 6

Ingredients
 6 skinless, boneless chicken breast halves
 ground black pepper to taste
 1 teaspoon garlic salt
 2 tablespoons olive oil
 1 onion, thinly sliced
 1/2 cup balsamic vinegar
 1 (14.5 ounce) can diced tomatoes
 1 teaspoon dried basil
 1 teaspoon dried oregano
 1 teaspoon dried rosemary
 1/2 teaspoon dried thyme


 Directions
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Source:  allrecipes.com



Ginger Glazed Mahi Mahi serve with broccoli and rice
Serves 4

Ingredients
 3 tablespoons honey
 3 tablespoons soy sauce
 3 tablespoons balsamic vinegar
 1 teaspoon grated fresh ginger root
 1 clove garlic, crushed or to taste
 2 teaspoons olive oil
 4 (6 ounce) mahi mahi fillets
 salt and pepper to taste
 1 tablespoon vegetable oil

 Directions
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Source:  allrecipes.com



Burgundy Pork Tenderloin serve with roasted brussels sprouts and couscous
Serves 6-8

Ingredients
 2 pounds pork tenderloin
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 1/2 teaspoon garlic powder
 1/2 onion, thinly sliced
 1 stalk celery, chopped
 2 cups red wine
 1 (.75 ounce) packet dry brown gravy mix

 Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Source:  allrecipes.com



Chicken and Bean Burrito Verde serve with lemon cilantro rice
Serves 4

Ingredients
4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt

Directions
 Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
Serve with the salsa and yogurt alongside.
Source:  foodnetwork.com


Curried Chicken and Rice Soup serve with baked croutons
Serves 4

Ingredients
1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions
 Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Source:  foodnetwork.com

Week 48 Shopping List

___6 skinless, boneless chicken breast halves
___1 teaspoon garlic salt
___2 tablespoons + 6 tsps olive oil

___4 onions
___1/2 cup + 3 tbls balsamic vinegar
___1 (14.5 ounce) can diced tomatoes
___1 teaspoon dried basil
___1 teaspoon dried oregano
___1 teaspoon dried rosemary
___1/2 teaspoon dried thyme

___ 3 tablespoons honey
___3 tablespoons soy sauce
___1 teaspoon grated fresh ginger root
___3 cloves garlic
___4 (6 ounce) mahi mahi fillets
___1 tablespoon vegetable oil

___2 pounds pork tenderloin
___1/2 teaspoon garlic powder
___1 stalk celery
___2 cups red wine
___1(.75 ounce) packet dry brown gravy mix

___1/2 teaspoon ground cumin
___1 15-ounce can of low-sodium white beans
___6 1/2 cup low-sodium chicken broth
___2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
___1/3 cup fresh cilantro leaves
___2 teaspoons fresh lime juice
___4 whole wheat flour tortillas (about 9 inches in diameter)
___2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
___1 jalapeno finely
___1/2 ripe avocado
___1/2 cup tomatillo salsa
___1/2 cup low-fat Greek-style yogurt

___1 bone-in chicken breast (about 1 1/2 pounds), halved
___2 medium carrots
___1 bay leaf
___2 tablespoons unsalted butter
___1 teaspoon sugar
___1 1/2 teaspoons Madras curry powder
___1/3 cup jasmine rice
___3 tablespoons finely chopped fresh mint
___3 tablespoons chopped fresh dill
___1 lemon, cut into wedges