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, 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

 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

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

 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

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

 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

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

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

 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

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

 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

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