Day One:
Crab Cakes and Spicy Mustard Sauce
adapted from a recipe on myrecipes.com
Serves 4
Ingredients:
Crab Cakes:
1/3 cup green or red bell pepper, finely chopped
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/3 cups panko (Japanese breadcrumbs), divided
1 pound lump crabmeat, drained and shell pieces removed
Spicy Mustard Sauce
2 tablespoons olive oil, divided
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/8 teaspoon ground red pepper (cayenne)
Directions:
1. Combine first seven ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
3. Combine remaining ingredients; serve with crab cakes.
Day Two:
Chicken Linguine with Brie
Adapted from a recipe on myrecipes.com
Serves 4
Ingredients:
2 1/2 cups chicken broth
2 cups dry white wine
1/2 cup heavy whipping cream
1 tablespoon grated lemon peel
1/2 teaspoon fennel seeds
¼ to ½ teaspoon pepper
8 ounces brie cheese
12 ounces dried linguine
2 boneless, skinless chicken breasts, cooked & coarsely shredded (boiled works well)
Grated parmesan cheese
Directions:
In a 4- to 5-quart pan, combine chicken broth, wine, heavy whipping cream, lemon peel, fennel, and pepper. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.
Meanwhile, with a sharp knife, trim rind from brie. Cut brie into about 1/2-inch chunks.
Add linguine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender, 8 to 10 minutes. Add chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts.
With tongs or two forks, lift pasta into wide soup bowls. Sprinkle with parmesan. Serve.
Day Three:
Crockpot Beef Broccoli with Mandarin Oranges
adapted from a recipe at crockpot.com
Ingredients:
1 pound boneless beef top sirloin steak, cut into strips
1 red or green bell pepper, cut into strips
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp oyster sauce
¼ cup cooking sherry
2 cups broccoli florets
1 ½ tbsp cornstarch
2 tbsp water
2 small cans mandarin oranges, drained
½ cup green onions, thinly sliced
4 cups cooked white rice
Directions:
Combine steak, bell pepper, garlic, ginger, soy sauce, rice wine vinegar, oyster sauce and sherry in the crock pot. Cover and cook on low 8-10 hours or high 4-5 hours. During the last 30 minutes of cooking, add the broccoli florets and mix to combine. Combine the cornstarch and water in a small bowl and add to the crockpot. Stir. Cover and allow to cook for 30 more minutes.
When done cooking, toss the steak mixture with the mandarin oranges and green onions. Serve over white rice. Serves 4.
Day Four:
Easy Taco Salad
Recipe courtesy of AngryJulieMonday.com
Serves 4
Ingredients:
1 pound of ground beef
1 package of taco seasoning mix
1 can of pinto beans
Shredded lettuce
2 cups of shredded cheese (we use the pre-shredded Mexican style)
Catalina Salad Dressing
Tortilla Chips, Corn Chips, or Doritos-style chips
Optional Ingredients:
Chopped Tomatoes
Chopped Green Onions
Salsa
Ranch Dressing instead of Catalina
Thousand Island instead of Catalina
Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix.
Add pinto beans to beef (which has already been seasoned with the mix). Put on lid to skillet and let beef and bean mix simmer for 10-15 minutes, depending on how soupy the mixture is.
Set beef and bean mixture aside to cool.
Get large bowl and crush tortilla chips (we use Dorito’s) into bite sized pieces. Add meat/bean mixture(after it has cooled for a few minutes), lettuce shreds, and cheese. Toss it all together. Depending on your preference, you add more/less chips, cheese, lettuce.
Add in Catalina Dressing and toss the salad all together.
Scoop in bowls and eat.
Day Five:
Rum Chicka Rum Chicken
Recipe courtesy of foodnetwork.com
Serves 4
Ingredients:
2/3 cup dark rum
1/3 cup orange juice
1 teaspoon orange zest
3 tablespoons Worcestershire sauce
1 (1-inch) piece ginger, peeled and grated
2 tablespoons dark brown sugar
6 garlic cloves, finely chopped
1 tablespoon freshly chopped cilantro leaves, plus more for garnish
4 boneless skinless chicken breasts or thighs, trimmed of excess fat
1 orange, thinly sliced into rounds, for garnish
Directions:
Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.
Shopping List for Week Thirteen
3 cups chicken broth
orange juice
2 cups dry white wine
dark rum
1/2 cup heavy whipping cream
8 ounces mushroom-flavored brie cheese
Grated parmesan cheese
sour cream
2 cups of shredded Mexican cheese
1 lemon
2 green or red bell peppers
green onions
fresh parsley
fresh cilantro
1 bulb garlic
fresh ginger
2 cups broccoli florets
Shredded lettuce
2 tomatoes
1 orange
Cayenne pepper
fennel seeds
salt & pepper
panko (Japanese breadcrumbs)
olive oil
mayonnaise
Dijon mustard
white wine vinegar
soy sauce
rice wine vinegar
oyster sauce
cooking sherry
cornstarch
1 pkg taco seasoning mix
Worcestershire sauce
dark brown sugar
12 ounces dried fettuccine
white rice
1 pound lump crabmeat, drained and shell pieces removed
1 pound boneless beef top sirloin steak, cut into strips
1 pound of ground beef
6 boneless skinless chicken breasts
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2 small cans mandarin oranges, drained
1 can of pinto beans
Catalina Salad Dressing
Salsa
Tortilla Chips, Corn Chips, or Doritos-style chips
