School started this week. I'm so happy! (That's a terrible but true statement - the bickering was driving me nuts!) So we are heading out camping tomorrow and I need to get to the grocery store before we go. I might as well pick up everything I will need for the next week's meals while I'm at it. Five new recipes this week - I will most likely make edits to the recipes as I make them because Lord knows I can't leave a recipe alone! All recipes this week are adapted from Cooks Country Magazine. Here we go~!
Day One:
Pasta with Chicken Cacciatore Sauce
Ingredients:
4 tbsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1/4 inch thick strips
Salt and pepper
1 small onion, minced
10 oz fresh white mushrooms, quartered
4 garlic cloves, minced
1/2 cup dry red wine
1 (28 oz) can diced tomatoes
2 tsp minced fresh thyme OR 1/2 tsp dried thyme leaves
1 pound penne pasta
1/4 cup chopped fresh parsley OR 2 tbsp dried parsley
1 cup grated Parmesan cheese
Directions:
Bring 4 quarts of water to a boil in large pot over high heat. Heat 2 tbsp oil in large nonstick skillet over high heat. Season chicken with salt & pepper and cook until no longer pink, about 3 minutes. Transfer chicken to plate.
Add remaining 2 tbsp oil, onion, mushrooms and 1/2 tsp salt to skillet and cook over med-high heat until browned, 6-8 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine, tomatoes and thyme; increase heat and simmer until sauce thickens, about 7 minutes. Return chicken to sauce.
Meanwhile, add 1 tbsp salt to boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. Add sauce and simmer over medium heat until hot, about 1 minute, adding reserved pasta water as needed. Off heat, stir in parsley and Parmesan. Serve. (Serves 4-6)
Day Two:
Baked Cod with Crunchy Lemon-Herb Topping
Can use haddock, halibut or bluefish as alternates if desired.
Ingredients:
1 tbsp butter
24 Ritz crackers, crushed into coarse crumbs, about 1 cup
2 tbsp minced fresh dill OR 2 tsp dried dill
3 tbsp mayonnaise
2 small garlic cloves, minced
1 tsp grated zest plus 1 tbsp lemon juice from 1 lemon
4 skinless cod fillets (about 2 pounds)
salt and pepper
lemon wedges for serving
Directions:
Adjust oven rack to middle position and heat oven to 450 degrees. Grease baking sheet with butter. Toss cracker crumbs and 1/2 of dill together in medium bowl. Mix remaining dill, mayonnaise, garlic, lemon zest and lemon juice together in small bowl.
Pat fish dry with paper towels, then season with salt and pepper. Place on buttered baking sheet, spacing pieces about 1/2 inch apart. Brush tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.
Bake until crumbs are golden brown and fish flakes apart with a fork, about 15 minutes. Serve with lemon wedges. (serves 4)
Day Three:
Seared Pork Chops with Mushroom Gravy
Ingredients:
4 bone in rib or center cut pork chops, 3/4 to 1 inch thick
salt and pepper
2 tsp vegetable oil
3 tbsp butter
1 pound sliced white mushrooms
1 small onion, chopped fine
3 tbsp all purpose flour
2 cups chicken broth
2 tsp minced fresh thyme OR 1/4 tsp ground thyme
1 tbsp dijon mustard
Directions:
Pat chops dry with paper towels and season with salt & pepper. Heat oil in large skillet over medium-high heat. Cook chops until well browned and cooked through, about 5 minutes per side. Transfer to plate and cover with foil.
In now-empty skillet, cook butter, mushrooms, onion and 1/2 tsp salt, covered, until softened, about 5 minutes. Remove lid and cook until moisture has evaporated, about 5 minutes. Sprinkle flour over mushrooms and stir to coat. Slowly stir in broth, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes. Off heat, stir in mustard and season with salt & pepper. Serve. (Serves 4)
Day Four:
Skillet Chicken and Potatoes
Ingredients:
1 pound small red potatoes, halved
3 tbsp olive oil
1/4 cup all purpose flour
4 small boneless, skinless chicken breasts
salt & pepper
2 tbsp butter
3/4 cup chicken broth
1 tsp dried sage
2 tbsp lemon juice
Directions:
Toss potatoes and 1 tbsp oil together in a microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4-5 minutes, tossing potatoes halfway through cooking.
Place flour in a shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tbsp butter with remaining 2 tbsp oil in a large skillet over med-high heat. When foam subsides, cook chicken until browned on both sides, 3-5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.
Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4-5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using a wooden spoon, scrape browned bits from bottom of skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve. (serves 4)
Day Five:
Taco Salad
Ingredients:
2 tbsp lime juice
3 garlic cloves, minced
1 1/2 tsp cumin
1/3 cup plus 1 tsp olive oil
salt and pepper
1 pound 93% lean ground beef
1 tbsp chili powder
1 tbsp tomato paste
1/2 cup water
2 tomatoes, chopped
2 hearts romaine lettuce, torn in bite sized pieces
1/4 cup roughly chopped fresh cilantro
4 cups corn tortilla chips, broken into bite sized pieces
Suggested toppings: shredded cheddar, red pepper, green pepper, avacado, black olives, cilantro, minced red onions, chopped greeno onions, sour cream or salsa (as desired)
Directions:
Combine lime juice, 1 tsp minced garlic, 1/2 tsp cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.
Heat remaining teaspoon oil in large skillet over medium high heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 tsp cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper and cover to keep warm.
Toss lettuce, tomatoes, cilantro and chips with lime juice dressing in a large bowl. Divide salad among individual plates and top each salad with some meat mixture. Add suggested toppings as desired. Serve. (serves 4 to 6)
Shopping List for Week Ten
1 pound boneless, skinless chicken breasts
4 skinless cod fillets (about 2 pounds)
4 bone in rib or center cut pork chops, 3/4 to 1 inch thick
4 small boneless, skinless chicken breasts
1 pound 93% lean ground beef
2 small onions
2 pkg fresh white mushrooms, one whole, one sliced
1 garlic bulb
2 lemons
1 pound small red potatoes
2 tomatoes
2 hearts romaine lettuce
fresh cilantro
red and/or green pepper (optional)
avocado (optional)
red onion (optional)
green onions (optional)
fresh dill OR dried dill
fresh thyme OR dried thyme leaves & ground thyme
fresh parsley OR dried parsley
1 tsp dried sage
1 1/2 tsp cumin
1 tbsp chili powder
1 tbsp tomato paste
2 tbsp lemon juice
2 tbsp lime juice
1/2 cup dry red wine
1 (28 oz) can diced tomatoes
sliced black olives (optional)
1 pound penne pasta
grated Parmesan cheese
shredded cheddar (optional)
sour cream (optional)
olive oil
butter
mayonnaise
dijon mustard
vegetable oil
flour
3 cups chicken broth
Salsa (optional)
Ritz crackers
corn tortilla chips
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