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
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