Week Menu 3/28-4/3

Meal One: Spaghetti and Meatballs

Meal Two: Cauliflower Soup

Meal Three: Spicy Lemon Shrimp Pasta

Meal Four: Cioppino

Recipes:

Real Spaghetti and Meatballs, by Ina Garten on footnetwork.com

http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

Except that I use Turkey sausage (sweet and hot) rather than the beef, veal, pork combo and I don't make my own bread crumbs, I just use one cup of seasoned breadcrumbs. I also add about 1/4c of the red wine to the meatballs

Cauliflower Soup: Rachel Ray recipe on foodnetwork.com

http://www.foodnetwork.com/recipes/rachael-ray/cauliflower-soup-and-garlic-and-cheese-sourdough-dippers-recipe/index.html

Spicy Lemon Shrimp Pasta:

3/4 lb linguine

1 lb shrimp (peeled and deveined)

3T butter

3T olive oil

3T (9cloves) garlic

3/4 c fresh italian parsley

1/4t red pepper flakes

zest of one lemon

1/4 c lemon juice

1/2 lemon thinly sliced

Cook pasta according to package directions with 1 T salt. In large saucepan melt butter and olive oil over med-low heat. Add garlic and saute one minute. Add shrimp and cook about 5 minutes, turning once. Add all lemon items, parsley and pepper flakes to saucepan; remove from heat. Mix with pasta and serve.

Cioppino: If you make nothing else, MAKE THIS!!!!

1lb clams

1 1/2lb mussels

2Tolive oil

4clv garlic

1/2c dry vermouth

1/2c chicken stock

1/2c clam juice

4T butter

1/4c fresh parsley

1 1/2c tomato sauce

1 1/2lb cod fillets

1 lb shrimp (peeled and deveined)

Clean clams and mussels, cover with cold water and let stand 1 hour, drain. Heat 6-8 qt saucepan on med heat and add 1 T oil and 2 clove garlic, saute 10 sec and add clams. Add 1/4c vermouth and cover to simmer 5-7 minutes, strain clams reserving juices. Set aside, and repeat process with mussels. Return pot to burner along with reserved juices, add stock, clam juice, butter, parsley and tomato sauce. Bring to a boil and simmer uncovered 3 minutes. Add cod and simmer one minute. Add shrimp and simmer two mintues. Add mussels and clams and heat through. Salt and pepper to taste.

* this is the official recipe from the frugal gourmet. I usually add a pound of bay scallops and fresh crab, and I don't care much for mussels so I just double the clams. I think it makes a difference, but it's all up to your preference. Make sure to get some super yummy bread to sop up the sauce.

Shopping list:

turkey sausage, sweet and hot

onion

red wine

crushed tomatoes

fresh parsley (1-2 bunches to make all meals)

cauliflower

celery

onion

thyme

chicken broth

cream or 1/2 and 1/2

linguine

shrimp 2 lb (1 lb each meal)

lemons

clams

mussels

vermouth

clam juice

tomato sauce

cod

crusty bread

Menu Week 3/21-27

Another great week of eating ahead, and this week is no exception.

Meal One: Asian Meatballs with stir-fried rice

Meal Two: Crunchy sweet dijon chicken, couscous salad and green beans

Meal Three: Spaghetti with clam sauce and salad

Meal Four: Tenderloin steaks, roasted broccoli and salad

Recipes:

Asian Meat Balls: mix together 1 lb ground turkey, 2-3 cups shredded cabbage...optional (recipe says to place cabbage in colander with 1/4 t salt, let set 20 minutes then squeeze cabbage to drain any excess liquid), 4 t soy sauce, 1 1/2 t ginger, 1 garlic clove minced, and 2 egg whites beaten. Once mixed let set in refrigerator about 15 minutes to set. Form into 1 1/2 inch balls and place on foil lined sheet pan, sprayed with pam. Drizzle meatballs with your favorite teriyaki sauce, I use yoshidas original, and bake at 400 for about 20 minutes.

Stir Fried Rice: Cook rice according to package (use any kind you like). In stir fry type skillet add about 2 t sesame oil over med-high heat and then add cooked rice. Stir fry rice about 2 minutes then add about 1/2-1 c frozen veggie mix (corn, carrot, and pea mix) that has been heated in microwave, so it is no longer frozen. Stir fry another 2 minutes, then push rice mix to sides of pan, creating a well in center. Pour in 1-2 eggs beaten. Scramble egg in well until cooked then also drizzle rice with mixture of equal parts yoshidas and soy sauce. Then toss mixture together until well combined.

Crunchy sweet dijon chicken: In shallow dish mix together 1/2 c bread crumbs, 1 T brown sugar, 1 tsp of herb seasoning (like italian or herb de provance), small amount of salt and pepper. With hands coat chicken breast in about 1-2 tsp of dijon mustard each, then transfer to bread crumb mixture and coat well. Place chicken on foil lined baking sheet that has been sprayed with non-stick spray. Bake at 500 for about 25 minutes.

Couscous Salad: Cook couscous according to package directions. Mix together 1/4 c olive oil, 2 T balsamic vinegar, salt and pepper, when couscous is finished cooking toss with vinaigrette. Once moderately cooled add one hand full each of craisins, toasted pine nuts, feta cheese and fresh chopped parsley.

Green Beans: I buy the frozen beans from costco and steam them at home for about 15 minutes then I toss them with a drizzle of olive oil, pepper and spike (spike is a salt substitute.)

Spaghetti with Clam Sauce: I got this from the oregonian, and haven't tried it yet, but it looks good....good luck to all of us right!!

• 4 6 1/4-ounce cans chopped clams in juice
• 1 pound spaghetti
• Salt
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1/2 to 3/4 teaspoon crushed red pepper flakes
• 1 teaspoon dried basil
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 1/4 cup chopped fresh parsley

Instructions

Over a small bowl or measuring cup drain clams; reserve juice and clams separately.

Bring a large pot of water to a boil and salt lightly (about 1 tablespoon of salt for 6 quarts of water). Add the spaghetti and cook according to package directions or until just tender. Drain and keep hot.

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, pepper flakes and basil and cook for 30 to 45 seconds. Stir in the flour and cook, stirring, for 1 minute. Add the lemon juice, lemon zest and reserved clam juice and bring to a simmer; cook for 1 to 2 minutes. When the spaghetti is tender add it to the skillet along with the reserved clams and parsley. Toss well and serve immediately.

Tenderloin Steak: I plan to just wait for a nice day this week and rub the steaks with olive oil, salt and a good amount of fresh cracked pepper. Then throw them on the BBQ for about 4 minutes on each side, depending on the thickness of your steaks and how cooked you like them. There is a great recipe on the food network from Alton Brown where you just sear them on the stove for like 30 seconds per side then pop them in a 500 oven for 2 minutes per side....if the weather is not nice at all this week.

Roasted Broccoli: I just chop my broccoli into bitesize pieces and toss with olive oil, spike and pepper, then roast at 425 for about 15-20 minutes. When done you can sprinkle some grated Parmesan cheese over the top for a little added kick.

Shopping List

ground turkey

napa caabbage

yoshidas

ginger

rice

frozen veggie mix

eggs

chicken breasts

couscous

craisins

pine nuts

fresh parsley

feta cheese

green beans

4 cans chopped clams

spaghetti noodles

lemon

tenderloin steaks

broccoli

Week Menu 3/14-3/20

Ok I think it is time to try some new recipes. Hope you are all up for the challenge, not to worry they are easy ones, mostly!!

Meal One: Hearty Tuscan Bean Soup

Meal Two: Parmesan Chicken with creamy polenta and salad

Meal Three: Squid steak, Asparagus and salad

Meal Four: Pastrami Reuben with Tots

Recipe

Parmesan Chicken with Polenta: 2-4 chicken breasts, 1/2c flour, 2 eggs with ~ 2T milk (whisk together), 1/2 panko bread crumbs and 1/2 seasoned bread crumbs (mix together). Dredge chicken in flour then milk/egg then bread crumb mix. Place on greased baking sheet bake at 425 for 20-25 minutes. During last five minutes spoon desired amount of spaghetti sauce over chicken and some mozzarella cheese.

For Polenta, cook polenta according to package directions and when ready mix in 1/4 c Parmesan cheese and 1/2 T butter.

Squid Steak and Asparagus: 1 lb squid steaks, lemon pepper to taste and salt, 1/4 honey and 1 T rice vinegar. Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque. Toss asparagus with small amount olive oil, salt and pepper then place on sheetpan, broil 5-10 minutes.

Pastrami Reuben: For each sandwich....start with two slices of rye bread. Spread one side with Dijon mustard and the other with a good amount of thousand island dressing. Top with sliced pastrami, swiss or provolone cheese, then a good amount of drained sauerkraut. Lightly butter outside of each side of bread then grill, either in panini press, george foreman grill or in a pan like you would a grilled cheese.

Hearty Tuscan Bean Soup:

1	pound dried cannellini beans (about 2 cups), rinsed and picked over
1	tablespoon extra virgin olive oil , plus extra for drizzling
6	ounces pancetta , cut into 1/4-inch pieces (see note)
1	large onion , chopped medium (about 1 1/2 cups)
2	medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
2	medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
8	medium garlic cloves , peeled and crushed
4	cups low-sodium chicken broth
3	cups water
2	bay leaves
1	bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1	(14.5-ounce) can diced tomatoes , drained and rinsed
1	sprig fresh rosemary
	Ground black pepper
8	slices country white bread , each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

INSTRUCTIONS

1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

3. 3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

   
   

   
   

   Shopping List
   
   
   Chicken
   bread crumbs and panko
   polenta
   spaghetti sauce
   mozzarella cheese
   1 lb squid steaks
   honey
   asparagus
   rye bread
   pastrami
   swiss/provolone cheese
   sauerkraut
   thousand island dressing
   french fries
   dried cannellini beans
   pancetta
   celery
   carrots
   onion
   chicken broth
   kale
   can of stewed tomatoes
   fresh rosemary
   crusty bread

   
   

   
   

Week Menu 3/7-3/13P

Wow, back from a ten day vacation, and I'm pretty sure all I did was eat junk. So needless to say I need to have some seriously healthy home cooked meals for a couple weeks. So there are five meals for this week, lets see how we do.

Meal One: Pasta with Escarole and Roasted Broccoli

Meal Two: Fish Tacos with Radish Slaw and Pepper Salad

Meal Three: Cauliflower Soup with Pancetta crumbles and salad

Meal Four: Buffalo Burgers with Blue cheese crumble and Oven Fries

Meal Five: Butternut squash Soup and Salad (Friday meal, it's lent you know)

Recipes:

Pasta with Escarole: go to foodtv.com for recipe, easy and quick

Fish Tacos: recipe on week 2/14

Pepper Salad: chop 1/2 red onion, 3 bell peppers (any colors), hand full of fresh cilantro, 2 celery stalks, and 2 roma tomatoes. Mix together with one drained and rinsed can of black beans. Toss with dressing of 1t cumin, 1t brown sugar, 1/4 c olive oil (sometimes I use less) and 2T fresh lime juice. Then salt/pepper to taste. You can serve it as is, or over mixed greens, your choice.

Cauliflower Soup: I use the Rachel Ray recipe, found on foodtv.com, then I just bake some of the left over pancetta from the pasta dish then just crumble over the soup.

Buffalo Burgers: I buy pre-made burger patties from Trader Joes, then grill them and top with crumbled blue cheese right at the end, you could also use some bacon or pancetta on this, that would be yummy.

Oven Fries: Dice or slice up potatoes, depending on how many people. Drizzle with small amount of olive oil, then sprinkle with pepper, salt and herb de Provence. Slide onto a Pam sprayed cookie sheet and bake at 425 for about 30-40 minutes, tossing once.

Butternut Squash Soup: 2T unsalted butter, 1 diced onion, 3 lb squash in 1/2 inch cubes, 5 c chicken broth, 2 sprigs of thyme, pinch of nutmeg and 1/2 c heavy cream.

Melt butter in large dutch oven over medium heat. Add onion and cook, 5 minutes. Stir in squash, broth, thyme, and nutmeg, bring to a simmer, cover and cook until squash is tender, about 20-25 minutes.

Remove thyme sprigs, and puree soup either in batches in the blender or with an immersion blender. Return soup to pot and stir in cream. Bring back to a simmer, then remove from heat, season with salt and pepper to taste.

Shopping list

Cauliflower

broccoli

salad mix

potatoes

celery

onions

red onion

3 bell peppers

roma tomatoes

cilantro

butternut squash

thyme

jalapeno

radishes

limes

red jalapeno

escarole

pancetta

buffalo burgers

cod, or other white fish

black beans

blue cheese

parmesan cheese

pasta

pine nuts

tortillas, corn

burger buns, I like the sandwich thins

chicken broth