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!


Wednesday, February 1, 2012

Week 52 Recipes

Buffalo Chicken Salad
Serves 4

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce)

2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
Source:  foodnetwork.com

Broccoli Soup serve with crusty bread
Serves 4

4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Source:  foodnetwork.com

Texas Oven-Roasted Brisket serve with mashed potatoes and corn
Serves 8-10
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Source:  foodnetwork.com

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Serves 4-6

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
 2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
 3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Source:  foodandwine.com

crock pot mushroom and wild rice bisque
Serves 4-6

1 tbl olive oil
 1 tbl butter
 1 onion minced
 3 cloves garlic minced
 1 carrot cut into bite sized pieces
 2 stalks of celery cut into bite sized pieces
 1 pound of mushrooms chopped
 1/4 cup sherry
 1/2 cup wild rice
 1/2 oz dried mushrooms minced
 6 cups of veggie broth
 10 sundried tomatoes chopped
 handful of fresh parsley
 3 sprigs of fresh thyme
 2/3 cup of cream

1.to your crock pot add the following: rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.
 2.in a skillet, add olive oil and butter. melt and add onion, carrot, celery, garlic and mushrooms. saute for about 5 minutes, mushrooms will turn golden and the onions,carrot, celery and garlic will get nice and soft.
 3.add sherry to skillet, this will deglaze your pan, mix everything up and cook for one minute more. add this to your crock pot.
 4.cook high for 3-4 hours or on love for 6-8.
 5.10 minutes before serving add cream, mix, continue cooking and serve.
 6.to plate i like to add a little extra parsley, its a nice fresh addition to the warm soup.
Source:  thefoodyenta.com


Week 52 Shopping List

___2 (8-ounce) boneless, skinless chicken breast halves
___2 tablespoons cayenne pepper hot sauce (or other hot sauce)

___2 teaspoons olive oil
___2 hearts Romaine

___6 celery stalks
___3 carrots
___2 scallions
___1/2 cup Blue Cheese Dressing

___2 tablespoons butter
___1 1/2 pounds fresh broccoli
___2 large onion
___1 carrot
___3 tablespoons all-purpose flour
___4 cups low-sodium chicken broth
___1/2 cup cream

___2 tablespoons chili powder
___1 tablespoon garlic powder
___1 tablespoon onion powder
___1 tablespoon ground black pepper
___1 tablespoon sugar
___2 teaspoons dry mustard
___1 bay leaf
___4 pounds beef brisket, trimmed
___1 1/2 cups beef stock
___1 1/2 pounds tomatoes (about 3)
___1/2 cup Kalamata or other black olives, pitted
___1/4 pound feta cheese, crumbled
___3 tablespoons drained capers
___3 tablespoons chopped flat-leaf parsley
___3/4 pound spaghetti
___6 tablespoons olive oil
___6 cloves garlic, minced
___1 tbl olive oil
___1 pound of mushrooms
___1/4 cup sherry
___1/2 cup wild rice
___1/2 oz dried mushrooms minced
___6 cups of veggie broth
___10 sundried tomatoes chopped
___handful of fresh parsley
___3 sprigs of fresh thyme
___2/3 cup of cream