Sunday, August 29, 2010
Going on vacation!
Hello loyal blog checkers! Almost 800 hits already - that's INSANE! (But very flattering at the same time...) We're leaving on vacation on Wednesday and we'll be gone until the middle of the following week so I am not meal planning for the next two weeks. I figure with seven weeks of recipes & shopping lists that there's more than enough to choose from in the short term. Please check back for another week's worth on September 11th or 12th. Thanks for following and see you soon! :)
Sunday, August 22, 2010
Week Seven Recipes and Shopping List
Day One:
Pineapple Chicken
Ingredients:
2-3 boneless, skinless chicken breasts, cut into 1" pieces
1/4 tsp dried thyme leaves
salt & pepper (to taste)
1 tsp olive oil
1 tsp minced garlic
2 tsp cornstarch
1 (20 oz) can pineapple chunks in juice
1/4 cup water
2 tbsp dijon mustard
2 tbsp honey
2 tbsp apricot preserves
Directions:
Sprinkle cut up chicken pieces with thyme, salt & pepper.
Heat olive oil in a high sided skillet on med-high heat. Add chicken & garlic. Cook until browned & cooked through (about 5 minutes). Remove from skillet & set aside.
In a medium bowl, combine water & cornstarch. Add pineapple juice from can, reserving chunks. Add mustard, honey & apricot preserves. Mix well then add to skillet & bring to a boil. Cook 3-4 minutes until thickened. Add pineapple chunks to thickened mixture just before serving. Serve over chicken.
This is good with rice & veggies.
Day Two:
Lemon and Parmesan Crusted Salmon
Ingredients:
1 1/4 pound salmon fillet (or 4 small boneless fillets)
2 tbsp butter, melted
1/4 tsp salt
3/4 cup fresh white bread crumbs (1 slice of bread in food processor)
1/4 cup grated parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon zest
1/4 tsp ground thyme
Directions:
Heat oven to 375 degrees. Spray shallow baking pan with cooking spray. Pat salmon dry. Place salmon skin side down (if there's a skin side). Brush with 1 tbsp butter & sprinkle with salt.
In a small bowl combine bread crumbs, parmesan cheese, onions, lemon zest and thyme. Stir in remaining butter. Press breadcrumb mixture evenly on salmon.
Bake uncovered 15-25 minutes or until fish flakes easily with a fork. Serve immediately.
Day Three:
Crockpot Beef Stew
Ingredients:
1 tbsp oil
1 pound stew beef
1/2 cup flour
1 tbsp garlic powder
Sliced Mushrooms (canned or fresh)
1 cup baby carrots
1 turnip, cut into 1" pieces
2 potatoes, chopped into 1 " pieces
4 stalks celery, chopped into 1 " pieces
1 medium onion, cut into 1" pieces
1 can (14 oz) beef broth
1 can (14 oz) diced tomatoes
1 pkg onion soup mix
1 tbsp minced garlic
1/4 cup water
1 tbsp cornstarch
Heat oil in a large skillet over med-high heat. In a large ziploc bag, combine flour & garlic powder. Shake stew beef until coated and fry in oil until browned. (About 5 minutes). Remove to crockpot. Turn crockpot to high.
Add mushrooms, carrots, turnip, potatoes, celery, onion, beef broth, diced tomatoes, garlic and onion soup mix to crock pot. Stir. Cover and leave for three hours.
Mix 1/4 cup water and 1 tbsp cornstarch and add to crockpot. Stir, turn heat to low. Cook one more hour before serving.
Day Four:
Penne Alla Vodka
Ingredients:
1 (14 oz) can whole tomatoes, drained, liquid reserved
1 (14 oz) can diced tomatoes
2 tbsp olive oil
1/2 small onion, diced
1 tbsp tomato paste
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp salt & 1 tbsp salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
1 tbsp dried basil leaves
Freshly grated parmesan, for serving
Directions:
Puree whole tomatoes in food processor until smooth. Combine pureed tomatoes and diced tomatoes in a liquid measuring cup, adding reserved liquid as necessary, to equal 2 cups.
Heat oil in a large saucepan over medium heat. Add onion and tomato paste and cook, stirring occasionally about 3 minutes until onions are light golden brown around edges. Add garlic and pepper flakes; cook, stirring constantly, until fragrant (about 30 seconds).
Stir in tomatoes and 1/2 tsp of salt. Remove pan from heat and add vodka. Return pan to med-high heat and cook 8-10 minutes until alcohol falvor is cooked off. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts of water to boil in a large dutch oven over high heat. Add 1 tbsp salt and pasta. Cook until just shy of al dente (according to package directions) then drain pasta, reserving 1/4 cup of cooking water. Transfer pasta back to dutch oven and add sauce to pasta. Toss over medium heat 1-2 minutes. Add reserved cooking water if sauce is too thick. Stir in basil. Serve immediately, topping with freshly grated parmesan, if desired.
Day Five:
Quick & Easy Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
3/4 cup italian bread crumbs
1 egg, beaten
1/4 cup grated parmesan cheese
2 cloves garlic, minced
4 slices provelone cheese
1 pkg sliced fresh mushrooms
1/4 cup marsala cooking wine
3 tbsp butter
Olive oil for cooking chicken
Directions:
Preheat oven to 350 degrees. Place enough olive oil in the bottom of a flat bottomed skillet to coat the bottom. Place on stovetop and heat over med-high heat.
Combine bread crumbs and parmesan cheese in flat bowl (to use for coating chicken).
Place egg in bowl and whisk.
Dredge each chicken breast in egg, then in bread crumb mixture, then place into skillet. Cook on each side until golden (usually just a few minutes). Place the browned chicken breasts into a bakling pan with high sides. Do not overlap. Top each chicken breast with a slice of provelone cheese. Set aside.
In skillet, place 3 tbsp butter and mushrooms. Saute until browned. Toward the end of cooking add your garlic and marsala wine. Stir to combine. Pour entire mixture evenly over chicken breasts and place into oven.
Bake 30 minutes or until chicken is cooked through.
Shopping List for Week Seven:
7 boneless, skinless chicken breasts
1 1/4 pound salmon fillet (or 4 small boneless fillets)
1 pound stew beef
dried thyme leaves
ground thyme
cooking oil
salt & pepper
olive oil
cornstarch
dijon mustard
honey
apricot preserves
fresh white bread crumbs (1 slice of bread in food processor)
flour
garlic powder
red pepper flakes
dried basil leaves
italian bread crumbs
garlic cloves
green onions
1 lemon
2 pkg Sliced Mushrooms
baby carrots
1 turnip
2 potatoes
4 stalks celery
2 onions
1 (20 oz) can pineapple chunks in juice
1 can (14 oz) beef broth
2 cans (14 oz) diced tomatoes
1 pkg onion soup mix
1 (14 oz) can whole tomatoes, drained, liquid reserved
tomato paste
1 pound penne pasta
butter
grated parmesan cheese
1/2 cup heavy cream
1 egg, beaten
4 slices provelone cheese
1/3 cup vodka
1/4 cup marsala cooking wine
Pineapple Chicken
Ingredients:
2-3 boneless, skinless chicken breasts, cut into 1" pieces
1/4 tsp dried thyme leaves
salt & pepper (to taste)
1 tsp olive oil
1 tsp minced garlic
2 tsp cornstarch
1 (20 oz) can pineapple chunks in juice
1/4 cup water
2 tbsp dijon mustard
2 tbsp honey
2 tbsp apricot preserves
Directions:
Sprinkle cut up chicken pieces with thyme, salt & pepper.
Heat olive oil in a high sided skillet on med-high heat. Add chicken & garlic. Cook until browned & cooked through (about 5 minutes). Remove from skillet & set aside.
In a medium bowl, combine water & cornstarch. Add pineapple juice from can, reserving chunks. Add mustard, honey & apricot preserves. Mix well then add to skillet & bring to a boil. Cook 3-4 minutes until thickened. Add pineapple chunks to thickened mixture just before serving. Serve over chicken.
This is good with rice & veggies.
Day Two:
Lemon and Parmesan Crusted Salmon
Ingredients:
1 1/4 pound salmon fillet (or 4 small boneless fillets)
2 tbsp butter, melted
1/4 tsp salt
3/4 cup fresh white bread crumbs (1 slice of bread in food processor)
1/4 cup grated parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon zest
1/4 tsp ground thyme
Directions:
Heat oven to 375 degrees. Spray shallow baking pan with cooking spray. Pat salmon dry. Place salmon skin side down (if there's a skin side). Brush with 1 tbsp butter & sprinkle with salt.
In a small bowl combine bread crumbs, parmesan cheese, onions, lemon zest and thyme. Stir in remaining butter. Press breadcrumb mixture evenly on salmon.
Bake uncovered 15-25 minutes or until fish flakes easily with a fork. Serve immediately.
Day Three:
Crockpot Beef Stew
Ingredients:
1 tbsp oil
1 pound stew beef
1/2 cup flour
1 tbsp garlic powder
Sliced Mushrooms (canned or fresh)
1 cup baby carrots
1 turnip, cut into 1" pieces
2 potatoes, chopped into 1 " pieces
4 stalks celery, chopped into 1 " pieces
1 medium onion, cut into 1" pieces
1 can (14 oz) beef broth
1 can (14 oz) diced tomatoes
1 pkg onion soup mix
1 tbsp minced garlic
1/4 cup water
1 tbsp cornstarch
Heat oil in a large skillet over med-high heat. In a large ziploc bag, combine flour & garlic powder. Shake stew beef until coated and fry in oil until browned. (About 5 minutes). Remove to crockpot. Turn crockpot to high.
Add mushrooms, carrots, turnip, potatoes, celery, onion, beef broth, diced tomatoes, garlic and onion soup mix to crock pot. Stir. Cover and leave for three hours.
Mix 1/4 cup water and 1 tbsp cornstarch and add to crockpot. Stir, turn heat to low. Cook one more hour before serving.
Day Four:
Penne Alla Vodka
Ingredients:
1 (14 oz) can whole tomatoes, drained, liquid reserved
1 (14 oz) can diced tomatoes
2 tbsp olive oil
1/2 small onion, diced
1 tbsp tomato paste
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp salt & 1 tbsp salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
1 tbsp dried basil leaves
Freshly grated parmesan, for serving
Directions:
Puree whole tomatoes in food processor until smooth. Combine pureed tomatoes and diced tomatoes in a liquid measuring cup, adding reserved liquid as necessary, to equal 2 cups.
Heat oil in a large saucepan over medium heat. Add onion and tomato paste and cook, stirring occasionally about 3 minutes until onions are light golden brown around edges. Add garlic and pepper flakes; cook, stirring constantly, until fragrant (about 30 seconds).
Stir in tomatoes and 1/2 tsp of salt. Remove pan from heat and add vodka. Return pan to med-high heat and cook 8-10 minutes until alcohol falvor is cooked off. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts of water to boil in a large dutch oven over high heat. Add 1 tbsp salt and pasta. Cook until just shy of al dente (according to package directions) then drain pasta, reserving 1/4 cup of cooking water. Transfer pasta back to dutch oven and add sauce to pasta. Toss over medium heat 1-2 minutes. Add reserved cooking water if sauce is too thick. Stir in basil. Serve immediately, topping with freshly grated parmesan, if desired.
Day Five:
Quick & Easy Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
3/4 cup italian bread crumbs
1 egg, beaten
1/4 cup grated parmesan cheese
2 cloves garlic, minced
4 slices provelone cheese
1 pkg sliced fresh mushrooms
1/4 cup marsala cooking wine
3 tbsp butter
Olive oil for cooking chicken
Directions:
Preheat oven to 350 degrees. Place enough olive oil in the bottom of a flat bottomed skillet to coat the bottom. Place on stovetop and heat over med-high heat.
Combine bread crumbs and parmesan cheese in flat bowl (to use for coating chicken).
Place egg in bowl and whisk.
Dredge each chicken breast in egg, then in bread crumb mixture, then place into skillet. Cook on each side until golden (usually just a few minutes). Place the browned chicken breasts into a bakling pan with high sides. Do not overlap. Top each chicken breast with a slice of provelone cheese. Set aside.
In skillet, place 3 tbsp butter and mushrooms. Saute until browned. Toward the end of cooking add your garlic and marsala wine. Stir to combine. Pour entire mixture evenly over chicken breasts and place into oven.
Bake 30 minutes or until chicken is cooked through.
Shopping List for Week Seven:
7 boneless, skinless chicken breasts
1 1/4 pound salmon fillet (or 4 small boneless fillets)
1 pound stew beef
dried thyme leaves
ground thyme
cooking oil
salt & pepper
olive oil
cornstarch
dijon mustard
honey
apricot preserves
fresh white bread crumbs (1 slice of bread in food processor)
flour
garlic powder
red pepper flakes
dried basil leaves
italian bread crumbs
garlic cloves
green onions
1 lemon
2 pkg Sliced Mushrooms
baby carrots
1 turnip
2 potatoes
4 stalks celery
2 onions
1 (20 oz) can pineapple chunks in juice
1 can (14 oz) beef broth
2 cans (14 oz) diced tomatoes
1 pkg onion soup mix
1 (14 oz) can whole tomatoes, drained, liquid reserved
tomato paste
1 pound penne pasta
butter
grated parmesan cheese
1/2 cup heavy cream
1 egg, beaten
4 slices provelone cheese
1/3 cup vodka
1/4 cup marsala cooking wine
Sunday, August 15, 2010
Week Six Recipes & Shopping List
Day One:
Tuna Noodle Casserole
Ingredients:
1 tsp Old Bay Seasoning
1 tsp dried dill
1 cup shredded cheddar
1 can cream of celery soup
1/2 cup milk
1 can peas, drained or 2 cups frozen, thawed
2 tbsp chopped pimentos (optional)
2 cans tuna, drained & flaked
1 small onion, diced
2 cups egg noodles, cooked
2-3 tbsp dry bread crumbs
1 tbsp butter
Directions:
Preheat oven to 400 degrees.
In a large bowl, mix soup, cheddar cheese, milk, diced onion, pimentos, old bay seasoning, dill, and tuna. Stir until well combined. Combine tuna mixture and noodles and pour into 1 1/2 qt casserole dish.
Bake for 20 minutes. Stir.
Melt butter, mix with bread crumbs. Sprinkle on top. Bake an additional 5 minutes.
Day Two:
Tuscan Chicken
Ingredients:
2-3 chicken breasts, cut into 1" strips, lengthwise
Salt & Pepper
3 tbsp olive oil
3 cloves garlic, crushed
3 tbsp white wine vinegar
2 tbsp butter
2 shallots, chopped
1 tbsp dried rosemary
2 tbsp flour
1 cup white wine
2 cups (1 can) beef broth (Yes, beef!)
1 pkg sliced fresh mushrooms (around 6 oz)
Directions:
Heat a large, deep skillet over medium-high heat. Add olive oil to pan before it gets too hot.
Season chicken strips with salt & pepper. Add chicken & garlic to pan. Cook chicken approximately 2 minutes on each side until browned and remove from pan. Set aside. Reduce heat to medium. Add vinegar to pan and let it cook off.
Add butter, shallots & rosemary to the pan and cook 2 minutes. Add the flour and cook one minute more. Whisk in wine, reduce one minute. Whisk in beef broth and bring liquids up to a bubble. Add mushrooms.
Return chicken to pan and simmer over medium heat 7-8 minutes to finish cooking chicken through. Stir occasionally and cook until sauce reduces a little and thickens.
Day Three:
Baked Tilapia
Ingredients:
Cooking Spray
4 (6-8 oz) tilapia fillets
Salt & fresh pepper
1 large lime, finely grated zest & juice
2 tbsp butter
Directions:
Preheat oven to 375 degrees. Coat a large, cast iron pan with cooking spray.
Rinse fish & pat dry. On a plate, season each fillet with salt, pepper and lime zest. Move fish to cast iron pan. Put a pat of butter on each fillet and sprinkle with lime juice. Cook in the oven for 8 to 12 minutes until fish flakes easily with a fork.
Day Four:
Crockpot Beef with Mushrooms and Red Wine
Ingredients:
1 tbsp olive oil
1 pkg (1-1 1/2 pounds) stew beef, large gristle removed
1 pkg cremini mushrooms (or regular white mushrooms), quartered
2 cloves minced garlic
salt & pepper
2 tbsp tomato paste
3 tbsp flour
1/2 pkg frozen pearl onions OR 1 medium onion, cut into chunks
1 1/2 cups beef broth
1 cup red wine
1/2 tsp dried thyme
Directions:
Heat oil in large, nonstick skillet over medium high heat. Add beef to skillet and cook 5 minutes until browned. Remove to crockpot.
Add mushrooms and garlic to skillet. Add salt, pepper & tomato paste. Cook about 5 minutes. Add flour and cook one minute. Remove to crockpot.
To crockpot add onions, beef broth, wine and thyme. Cook on high 4 hours or low 7 hours. Serve with mashed potatoes.
Day Five:
Perogy Shells
Ingredients:
1 (12 oz) pkg Jumbo Pasta Shells, cooked until
1 small onion, chopped
1/2 cup butter
6 medium potatoes, boiled & mashed
1 tsp garlic powder
1 tsp onion powder
1/4 cup milk
2 cups shredded cheddar, divided
Salt & pepper
Chopped chives for garnish (optional)
Sour Cream (optional)
Directions:
Cook Pasta Shells until tender but firm according to package directions (about 10 mins). Rinse and allow to rest in cold water. (Makes about 20 usable shells)
Melt butter in small saute pan. Add onion and cook 2-4 minutes until softened. Add butter & onion mixture to mashed potatoes. Add garlic powder, onion powder, salt and pepper, 1/2 cup shredded cheese, and milk and stir to combine. Stuff shells with mixture.
Preheat oven to 350 degrees. Put filled shells onto a cookie sheet and sprinkle with remaining cheese. Bake for about 10 minutes if filling is warm. If shells have been refrigerated prior to baking, cover with foil and bake covered for 10 minutes then remove foil and bake an additional 10 minutes uncovered until cheese is melted and shells are heated through. Serve with sour cream & chives, if desired.
Week Six Shopping List:
1 can cream of celery soup
1 can peas or 2 cups frozen peas
chopped pimentos
2 cans tuna
2 cans beef broth
tomato paste
Old Bay Seasoning
dried dill
bread crumbs
Salt & Pepper
olive oil
white wine vinegar
dried rosemary
flour
butter
dried thyme
garlic powder
onion powder
3 cups shredded cheddar
milk
butter
Sour Cream
2 small onions
1 medium onion OR 1/2 pkg frozen pearl onions
fresh garlic
2 shallots
1 pkg sliced fresh mushrooms
1 pkg whole cremini mushrooms OR regular whole white mushrooms
1 large lime
6 medium potatoes
Chopped chives
1 (12 oz) pkg Jumbo Pasta Shells
egg noodles
2-3 chicken breasts
4 (6-8 oz) tilapia fillets
1 pkg (1-1 1/2 pounds) stew beef
1 cup white wine
1 cup red wine
Tuna Noodle Casserole
Ingredients:
1 tsp Old Bay Seasoning
1 tsp dried dill
1 cup shredded cheddar
1 can cream of celery soup
1/2 cup milk
1 can peas, drained or 2 cups frozen, thawed
2 tbsp chopped pimentos (optional)
2 cans tuna, drained & flaked
1 small onion, diced
2 cups egg noodles, cooked
2-3 tbsp dry bread crumbs
1 tbsp butter
Directions:
Preheat oven to 400 degrees.
In a large bowl, mix soup, cheddar cheese, milk, diced onion, pimentos, old bay seasoning, dill, and tuna. Stir until well combined. Combine tuna mixture and noodles and pour into 1 1/2 qt casserole dish.
Bake for 20 minutes. Stir.
Melt butter, mix with bread crumbs. Sprinkle on top. Bake an additional 5 minutes.
Day Two:
Tuscan Chicken
Ingredients:
2-3 chicken breasts, cut into 1" strips, lengthwise
Salt & Pepper
3 tbsp olive oil
3 cloves garlic, crushed
3 tbsp white wine vinegar
2 tbsp butter
2 shallots, chopped
1 tbsp dried rosemary
2 tbsp flour
1 cup white wine
2 cups (1 can) beef broth (Yes, beef!)
1 pkg sliced fresh mushrooms (around 6 oz)
Directions:
Heat a large, deep skillet over medium-high heat. Add olive oil to pan before it gets too hot.
Season chicken strips with salt & pepper. Add chicken & garlic to pan. Cook chicken approximately 2 minutes on each side until browned and remove from pan. Set aside. Reduce heat to medium. Add vinegar to pan and let it cook off.
Add butter, shallots & rosemary to the pan and cook 2 minutes. Add the flour and cook one minute more. Whisk in wine, reduce one minute. Whisk in beef broth and bring liquids up to a bubble. Add mushrooms.
Return chicken to pan and simmer over medium heat 7-8 minutes to finish cooking chicken through. Stir occasionally and cook until sauce reduces a little and thickens.
Day Three:
Baked Tilapia
Ingredients:
Cooking Spray
4 (6-8 oz) tilapia fillets
Salt & fresh pepper
1 large lime, finely grated zest & juice
2 tbsp butter
Directions:
Preheat oven to 375 degrees. Coat a large, cast iron pan with cooking spray.
Rinse fish & pat dry. On a plate, season each fillet with salt, pepper and lime zest. Move fish to cast iron pan. Put a pat of butter on each fillet and sprinkle with lime juice. Cook in the oven for 8 to 12 minutes until fish flakes easily with a fork.
Day Four:
Crockpot Beef with Mushrooms and Red Wine
Ingredients:
1 tbsp olive oil
1 pkg (1-1 1/2 pounds) stew beef, large gristle removed
1 pkg cremini mushrooms (or regular white mushrooms), quartered
2 cloves minced garlic
salt & pepper
2 tbsp tomato paste
3 tbsp flour
1/2 pkg frozen pearl onions OR 1 medium onion, cut into chunks
1 1/2 cups beef broth
1 cup red wine
1/2 tsp dried thyme
Directions:
Heat oil in large, nonstick skillet over medium high heat. Add beef to skillet and cook 5 minutes until browned. Remove to crockpot.
Add mushrooms and garlic to skillet. Add salt, pepper & tomato paste. Cook about 5 minutes. Add flour and cook one minute. Remove to crockpot.
To crockpot add onions, beef broth, wine and thyme. Cook on high 4 hours or low 7 hours. Serve with mashed potatoes.
Day Five:
Perogy Shells
Ingredients:
1 (12 oz) pkg Jumbo Pasta Shells, cooked until
1 small onion, chopped
1/2 cup butter
6 medium potatoes, boiled & mashed
1 tsp garlic powder
1 tsp onion powder
1/4 cup milk
2 cups shredded cheddar, divided
Salt & pepper
Chopped chives for garnish (optional)
Sour Cream (optional)
Directions:
Cook Pasta Shells until tender but firm according to package directions (about 10 mins). Rinse and allow to rest in cold water. (Makes about 20 usable shells)
Melt butter in small saute pan. Add onion and cook 2-4 minutes until softened. Add butter & onion mixture to mashed potatoes. Add garlic powder, onion powder, salt and pepper, 1/2 cup shredded cheese, and milk and stir to combine. Stuff shells with mixture.
Preheat oven to 350 degrees. Put filled shells onto a cookie sheet and sprinkle with remaining cheese. Bake for about 10 minutes if filling is warm. If shells have been refrigerated prior to baking, cover with foil and bake covered for 10 minutes then remove foil and bake an additional 10 minutes uncovered until cheese is melted and shells are heated through. Serve with sour cream & chives, if desired.
Week Six Shopping List:
1 can cream of celery soup
1 can peas or 2 cups frozen peas
chopped pimentos
2 cans tuna
2 cans beef broth
tomato paste
Old Bay Seasoning
dried dill
bread crumbs
Salt & Pepper
olive oil
white wine vinegar
dried rosemary
flour
butter
dried thyme
garlic powder
onion powder
3 cups shredded cheddar
milk
butter
Sour Cream
2 small onions
1 medium onion OR 1/2 pkg frozen pearl onions
fresh garlic
2 shallots
1 pkg sliced fresh mushrooms
1 pkg whole cremini mushrooms OR regular whole white mushrooms
1 large lime
6 medium potatoes
Chopped chives
1 (12 oz) pkg Jumbo Pasta Shells
egg noodles
2-3 chicken breasts
4 (6-8 oz) tilapia fillets
1 pkg (1-1 1/2 pounds) stew beef
1 cup white wine
1 cup red wine
Sunday, August 8, 2010
First Week of School!
This week is the first week of school for my kids. (Already!!) Brian is starting second grade and Ashley is starting Kindergarten. My hubby, Curt, is taking the majority of the week off so I am not meal planning or cooking much. Probably just using up the things I have made & frozen in the last five weeks LOL! Next week, i'll be back at it and so next weekend I will be posting my meal plan recipes & shopping list. Hope everyone has a great week and please check back on Saturday for another round of recipes! :)
Sunday, August 1, 2010
Week Five Recipes & Shopping List
Day One:
Pork Medallions with Balsamic Honey Glaze
Ingredients:
For reduction & marinade:
8 cloves garlic, minced
2 tsp dried rosemary
1 cup balsamic vinegar
1/3 cup honey
1/4 cup olive oil
2 tbsp Dijon mustard
Salt & freshly ground black pepper to taste
Other Ingredients:
1-2 pounds pork tenderloin
1 cup white wine (or chicken stock)
Vegetable or Canola Oil for searing
Directions:
Cut pork tenderloins into 1.5 inch medallions (rounds).
Mix reduction & marinade ingredients, divide in half. Put half in a Ziploc bag & reserve the other half for the reduction sauce.
Marinate pork medallions from 1-24 hours.
Preheat oven to 350 degrees F.
Cover the bottom of a medium high sided skillet with a light film of canola or vegetable oil and heat over medium-high heat until hot. Add the pork slices in one layer and sear for one minute. Turn and sear for 1 minute more, until lightly browned. Transfer the slices in 1 layer to a 9x13 pyrex dish, leaving spaces between the slices.
Roast for 15 minutes, until a thermometer inserted reaches 140 degrees F. Remove from the oven and keep warm, loosely covered until ready to serve.
Meanwhile, in the hot searing pan (still heated to medium-high), deglaze pan with the white wine (or chicken stock). Add the reserved marinade and whisk until reduced by half & thickened.
To serve place pork medallions on a platter and spoon the balsamic honey reduction over them. There will be extra sauce left over and it is super yummy so put it on the table as a dipping sauce that people can add if they wish. Trust me, they will.
* I served this with mashed potatoes & steamed green beans.
Day Two:
Taco Casserole
Ingredients:
1 pound ground beef
1 small chopped onion
1 cup taco sauce
3/4 cup water
1 - 4oz can diced green chilis
1 pkg taco seasoning mix
1/2 bag tortilla chips, broken, divided
2 cups shredded cheddar
Garnish (to taste):
Chopped tomato
Chopped green pepper
Chopped green onions
Sliced black olives
Sour cream
Salsa
Directions:
Preheat oven to 375 degrees. Grease an 11x17 baking dish and set aside.
Cook ground beef and onion in a large skillet until browned. Drain fat. Stir in taco sauce, water, chilis and taco seasoning. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3-4 minutes until thickened.
Layer half of broken chips on bottom of baking dish. Cover with half of meat mixture. Sprinkle with half of cheese. Repeat.
Bake uncovered 25 minutes or until bubbly on the sides with cheese all melted.
Top with garnish items above and serve.
Day Three:
Low Fat New England Clam Chowder
Ingredients:
2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 tsp dried thyme
3 medium sized potatoes, peeled and cut into 1/2 inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5 oz) cans chopped clams, drained and juices reserved
3/4 cup instant potatoes (2 oz pkg is perfect size)
1 tbsp cornstarch
1 (8 oz) bottle clam juice
3/4 cup fat free half and half
a few shakes of dried parsley
salt & pepper to taste
Directions:
Cook bacon in dutch oven over medium heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic & thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium-high and simmer until potatoes are tender, 10 to 12 minutes.
Whisk potato flakes, corn starch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half and half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt & pepper. Serve.
Day Four:
My Big Dream Greek Pasta*
This makes two dinners - one to eat & one to freeze for another time.
Ingredients:
Nonstick cooking spray
1 pound rigatoni
1 medium zucchini, sliced into 1/2 inch rounds
1 (15 oz) can diced tomatoes with juice
1 tbsp minced garlic
1 medium red onion, diced
3 boneless, skinless chicken breasts, cooked and diced
2 tbsp olive oil
1 small pkg crumbled feta cheese with garlic & herbs
1 tsp grated lemon zest
2 tsp dried oregano
1 tsp italian seasoning
1/2 tsp kosher salt (or regular)
1/2 tsp pepper (to taste)
1 cup grated parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
Directions:
Spray two 1 qt casserole dishes with nonstick cooking spray. Set aside.
Bring a large pot of water to boil. Add the pasta and cook just until tender, around 7 minutes (see pkg directions). Drain and divide between the prepared baking dishes.
Preheat the oven to 350 degrees.
In a large bowl combine the zucchini, tomatoes, garlic, onion, chicken, olive oil, feta, lemon zest, oregano, italian seasoning, salt, pepper, 1/2 cup parmesan, and 1 cup mozzarella and mix until incorporated. Spoon the mixture over the pasta, dividing evenly between the two dishes. Sprinkle with remaining parmesan & mozzarella.
Cover one container with foil. Bake for 45 minutes. Remove the foil and bake for 10 minutes more until the top is golden and the cheese is bubbly.
To freeze the second one, cover with plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and cook as above OR to cook from frozen, remove plastic wrap, re-cover with foil and bake at 400 degrees for 45 minutes, then remove foil and cook for 20 minutes uncovered.
Day Five:
Crockpot Sweet & Sour Ribs
Ingredients:
3 pounds (approx) pork spareribs cut into 2 or 3 rib sections (we use baby backs)
Brown Sugar Sauce Ingredients:
2 cups brown sugar, packed
1/4 cup flour
1/3 cup water
1/2 cup white vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic powder
Directions:
Make the brown sugar sauce first by combining brown sugar and flour in a medium saucepan. Add water. Add the next five ingredients and stir to combine. Heat over medium heat and stir until boiling and thickened - about 10 minutes.
Layer ribs in slow cooker, spooning sauce over each layer. Cover. Cook on low for 10-12 hours or on high 5-6 hours, basting occasionally with sauce. Serve over rice.
Shopping List for Week Five
1-2 pounds pork tenderloin
1 pound ground beef
bacon
3 boneless, skinless chicken breasts
3 pounds (approx) pork spareribs (we use baby backs)
2 cups shredded cheddar
Sour cream
3/4 cup fat free half and half
1 small pkg crumbled feta cheese with garlic & herbs
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
bulb of garlic
2 onions
1-2 tomatoes
1 green pepper
1 bunch green onions
3 medium sized potatoes
1 medium zucchini
1 medium red onion
1 lemon
1 pkg taco seasoning mix
dried rosemary
balsamic vinegar
cup honey
olive oil
Dijon mustard
salt & pepper
dried thyme
bay leaves
cornstarch
dried parsley
Nonstick cooking spray
dried oregano
italian seasoning
brown sugar
flour
white vinegar
soy sauce
ketchup
ground ginger
garlic powder
Vegetable or Canola Oil
1 cup taco sauce
1 - 4oz can diced green chilis
Sliced black olives
Salsa
4 (6.5 oz) cans chopped clams
3/4 cup instant potatoes (2 oz pkg is perfect size)
1 (8 oz) bottle clam juice
1 pound rigatoni
1 (15 oz) can diced tomatoes with juice
1/2 bag tortilla chips, broken, divided
1 1/4 cups white wine (or chicken stock)
Pork Medallions with Balsamic Honey Glaze
Ingredients:
For reduction & marinade:
8 cloves garlic, minced
2 tsp dried rosemary
1 cup balsamic vinegar
1/3 cup honey
1/4 cup olive oil
2 tbsp Dijon mustard
Salt & freshly ground black pepper to taste
Other Ingredients:
1-2 pounds pork tenderloin
1 cup white wine (or chicken stock)
Vegetable or Canola Oil for searing
Directions:
Cut pork tenderloins into 1.5 inch medallions (rounds).
Mix reduction & marinade ingredients, divide in half. Put half in a Ziploc bag & reserve the other half for the reduction sauce.
Marinate pork medallions from 1-24 hours.
Preheat oven to 350 degrees F.
Cover the bottom of a medium high sided skillet with a light film of canola or vegetable oil and heat over medium-high heat until hot. Add the pork slices in one layer and sear for one minute. Turn and sear for 1 minute more, until lightly browned. Transfer the slices in 1 layer to a 9x13 pyrex dish, leaving spaces between the slices.
Roast for 15 minutes, until a thermometer inserted reaches 140 degrees F. Remove from the oven and keep warm, loosely covered until ready to serve.
Meanwhile, in the hot searing pan (still heated to medium-high), deglaze pan with the white wine (or chicken stock). Add the reserved marinade and whisk until reduced by half & thickened.
To serve place pork medallions on a platter and spoon the balsamic honey reduction over them. There will be extra sauce left over and it is super yummy so put it on the table as a dipping sauce that people can add if they wish. Trust me, they will.
* I served this with mashed potatoes & steamed green beans.
Day Two:
Taco Casserole
Ingredients:
1 pound ground beef
1 small chopped onion
1 cup taco sauce
3/4 cup water
1 - 4oz can diced green chilis
1 pkg taco seasoning mix
1/2 bag tortilla chips, broken, divided
2 cups shredded cheddar
Garnish (to taste):
Chopped tomato
Chopped green pepper
Chopped green onions
Sliced black olives
Sour cream
Salsa
Directions:
Preheat oven to 375 degrees. Grease an 11x17 baking dish and set aside.
Cook ground beef and onion in a large skillet until browned. Drain fat. Stir in taco sauce, water, chilis and taco seasoning. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3-4 minutes until thickened.
Layer half of broken chips on bottom of baking dish. Cover with half of meat mixture. Sprinkle with half of cheese. Repeat.
Bake uncovered 25 minutes or until bubbly on the sides with cheese all melted.
Top with garnish items above and serve.
Day Three:
Low Fat New England Clam Chowder
Ingredients:
2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 tsp dried thyme
3 medium sized potatoes, peeled and cut into 1/2 inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5 oz) cans chopped clams, drained and juices reserved
3/4 cup instant potatoes (2 oz pkg is perfect size)
1 tbsp cornstarch
1 (8 oz) bottle clam juice
3/4 cup fat free half and half
a few shakes of dried parsley
salt & pepper to taste
Directions:
Cook bacon in dutch oven over medium heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic & thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium-high and simmer until potatoes are tender, 10 to 12 minutes.
Whisk potato flakes, corn starch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half and half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt & pepper. Serve.
Day Four:
My Big Dream Greek Pasta*
This makes two dinners - one to eat & one to freeze for another time.
Ingredients:
Nonstick cooking spray
1 pound rigatoni
1 medium zucchini, sliced into 1/2 inch rounds
1 (15 oz) can diced tomatoes with juice
1 tbsp minced garlic
1 medium red onion, diced
3 boneless, skinless chicken breasts, cooked and diced
2 tbsp olive oil
1 small pkg crumbled feta cheese with garlic & herbs
1 tsp grated lemon zest
2 tsp dried oregano
1 tsp italian seasoning
1/2 tsp kosher salt (or regular)
1/2 tsp pepper (to taste)
1 cup grated parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
Directions:
Spray two 1 qt casserole dishes with nonstick cooking spray. Set aside.
Bring a large pot of water to boil. Add the pasta and cook just until tender, around 7 minutes (see pkg directions). Drain and divide between the prepared baking dishes.
Preheat the oven to 350 degrees.
In a large bowl combine the zucchini, tomatoes, garlic, onion, chicken, olive oil, feta, lemon zest, oregano, italian seasoning, salt, pepper, 1/2 cup parmesan, and 1 cup mozzarella and mix until incorporated. Spoon the mixture over the pasta, dividing evenly between the two dishes. Sprinkle with remaining parmesan & mozzarella.
Cover one container with foil. Bake for 45 minutes. Remove the foil and bake for 10 minutes more until the top is golden and the cheese is bubbly.
To freeze the second one, cover with plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and cook as above OR to cook from frozen, remove plastic wrap, re-cover with foil and bake at 400 degrees for 45 minutes, then remove foil and cook for 20 minutes uncovered.
Day Five:
Crockpot Sweet & Sour Ribs
Ingredients:
3 pounds (approx) pork spareribs cut into 2 or 3 rib sections (we use baby backs)
Brown Sugar Sauce Ingredients:
2 cups brown sugar, packed
1/4 cup flour
1/3 cup water
1/2 cup white vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic powder
Directions:
Make the brown sugar sauce first by combining brown sugar and flour in a medium saucepan. Add water. Add the next five ingredients and stir to combine. Heat over medium heat and stir until boiling and thickened - about 10 minutes.
Layer ribs in slow cooker, spooning sauce over each layer. Cover. Cook on low for 10-12 hours or on high 5-6 hours, basting occasionally with sauce. Serve over rice.
Shopping List for Week Five
1-2 pounds pork tenderloin
1 pound ground beef
bacon
3 boneless, skinless chicken breasts
3 pounds (approx) pork spareribs (we use baby backs)
2 cups shredded cheddar
Sour cream
3/4 cup fat free half and half
1 small pkg crumbled feta cheese with garlic & herbs
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
bulb of garlic
2 onions
1-2 tomatoes
1 green pepper
1 bunch green onions
3 medium sized potatoes
1 medium zucchini
1 medium red onion
1 lemon
1 pkg taco seasoning mix
dried rosemary
balsamic vinegar
cup honey
olive oil
Dijon mustard
salt & pepper
dried thyme
bay leaves
cornstarch
dried parsley
Nonstick cooking spray
dried oregano
italian seasoning
brown sugar
flour
white vinegar
soy sauce
ketchup
ground ginger
garlic powder
Vegetable or Canola Oil
1 cup taco sauce
1 - 4oz can diced green chilis
Sliced black olives
Salsa
4 (6.5 oz) cans chopped clams
3/4 cup instant potatoes (2 oz pkg is perfect size)
1 (8 oz) bottle clam juice
1 pound rigatoni
1 (15 oz) can diced tomatoes with juice
1/2 bag tortilla chips, broken, divided
1 1/4 cups white wine (or chicken stock)
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