Day One:
Pepper Steak:
Ingredients:
2 tbsp soy sauce, plus extra for passing at the table
1 pound sirloin steak tips, sliced very thin against the grain
1 cup plus 2 tbsp low sodium beef broth
2 tbsp dry sherry
4 tsp cornstarch
2 tbsp vegetable oil
1 med red bell pepper, sliced thin
1 med green bell pepper, sliced thin
1 med onion, halved & sliced thin
3 garlic cloves, minced
1/2 cup canned diced tomatoes, drained
salt & pepper
Directions:
Toss soy sauce & steak in medium bowl. Cover with plastic wrap and refrigerate while preparing other ingredients. Whisk 1 cip beef broth, sherry, and cornstarch together in medium bowl.
Heat 2 tsp oil in a large, nonstick skillet over med-high heat until shimmering. Add half of beef and cook, turning once, until browned at edges, about 2 minutes. Transfer to clean plate. Add 2 tsp oil to pan, repeat with remaining beef, and transfer to plate.
Add remaining 2 tsp oil to pan and heat until shimmering. Add peppers, onion and garlic and cook until just beginning to brown, about 4 minutes. Add remaining 2 tbsp beef broth, reduce heat to low, cover, and cook until peppers are soft, about 2 minutes.
Return beef to pan along with cornstarch mixture. Increase heat to high and simmer until sauce is thickened, about 2 minutes. Stir in tomatoes and season with salt & pepper. Serve immediately, passing extra soy sauce at table.
Day Two:
Chicken with Sun Dried Tomatoes
Ingredients:
3 tbsp olive oil
4 skinless, boneless chicken breasts
1 shallot, finely chopped
1 can cream of mushroom soup
3/4 cup water
1/4 cup thinly sliced sun dried tomatoes
1 tbsp red wine vinegar
1 tsp dried basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded parmesan cheese
Directions:
Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vonegar and basil in skillet.
Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprintkle with cheese if desired.
Day Three:
Shrimp & Tortellini in Tomato Cream
Ingredients:
1 pkg (9 oz) refrigerated cheese tortellini
1/2 pound uncooked medium shrimp, peeled and deveined
1 tbsp olive oil, divided
2 tsp grated lemon peel
1/4 tsp pepper, divided
dash crushed red pepper flakes
1 shallot, chopped
2 garlic cloves, minced
1 can diced tomatoes, undrained
1/2 bottle clam juice (4 oz)
1/2 cup white wine
2 tbsp balsamic vinegar
1/2 tsp dried thyme leaves
1/4 cup grated parmesan
1/4 cup half & half cream
2 tsp dried basil
2 tsp dried chives
Directions:
Cook tortellini according to package directions. Meanwhile, in a nonstick skillet, cook shrimp in 2 tsp oil until shrimp turn pink. Stir in lemon peel, 1/8 tsp pepper and pepper flakes. Remove and keep warm.
In the same skillet, cook shallots in remaining oil over medium heat for 5-7 minutes or until gloden brown, stirring occasionally. Add garlic, cook 1 minute longer.
Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil. Cook until liquid is reduced by half, about 10 minutes. Remove from heat, Stir in the cheese, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with additional shredded cheese if desired.
Day Four:
Fish with Fennel
Ingredients:
1 medium lime
1 tsp fennel seeds
1 large fennel bulb, sliced
1/4 tsp salt
4 tsp olive oil, divided
2 garlic cloves, minced
4 striped bass or tilapia fillets
1 tbsp chopped fennel fronds
Directions:
Cut lime in half, cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 tsp. Squeeze juice from lime half. Set aside.
in a large saucepan, bring 1 inch of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry.
In a large, nonstick skillet, saute fennel in 2 tsp oil for 3 minutes. Add garlic; cook 1-2 minutes longer or until fennel is lightly browned. Remove from the pan and set aside.
In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with lime juice; sprinkle with lime peel and fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.
Day Five:
Southwest Frito Pie
Ingredients:
1 pound lean ground beef
1 1/2 tbsp chili powder
2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp garlic powder
1 cup water
1 can (15 oz) pinto beans, rinsed & drained
corn chips
shredded cheddar cheese
shredded lettuce
chopped tomatoes
chopped green onions
sliced black olives*
sour cream*
chopped fresh cilantro*
(*optional)
Directions:
In dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
Add the beans. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
To serve, divide chips among serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with olives, sour cream and cilantro if desired.
Week Eleven Shopping List
1 pound lean ground beef
4 striped bass or tilapia fillets
4 boneless, skinless chicken breasts
1 pound sirloin steak tips
1 pkg (9 oz) refrigerated cheese tortellini
1 pound uncooked medium shrimp, peeled & deveined
1 can (15 oz) pinto beans
1 can cream of mushroom soup
3 cans diced tomatoes
1 8oz bottle clam juice
1 small can sliced black olives
Corn chips
Lettuce
1 tomato
2 medium onions
Fresh Garlic
3 shallots
1 fennel bulb
1 medium green pepper
1 medium red pepper
1 lemon
Sliced sun dried tomatoes
Red pepper flakes
Chili powder
Flour
Salt
Garlic powder
Sour cream*
Cilantro*
Olive oil
Salt & Pepper
Red wine vinegar
dried basil
dried chives
Soy sauce
Beef broth
Dry Sherry
Cornstarch
Vegetable oil
Balsamic vinegar
Dried thyme leaves
White wine
4 cups extra wide egg noodles
1/2 cup shredded parmesan
1 ½ cups shredded cheddar cheese
¼ cup half & half cream
