Menu for Memorial Week

Meal One: BBQ night: BBQ chicken sausages with grilled onions and peppers, and potato salad

Meal Two: Beef and Cannellini minestrone

Meal Three: Pasta with Escarole

Meal Four: Frittata

Recipes

BBQ chicken sausages with grilled onions and peppers

In foil package toss together one slice onion and two bell pepper, I prefer red and orange, 2 T olive oil, 2T balsamic vinegar, one chopped garlic clove, salt and pepper. Seal foil package and place on BBQ for about fifteen to twenty minutes. While peppers are cooking also put your favorite chicken sausages on the BBQ. Once finished place sausage on bun and top with sauted peppers and onions.

Beef and Cannellini Minestrone and cheesy farro:

This is from an episode of Giada at home on the food network, I am dying to try it, so I hope you enjoy both of it as much as I think I am going to ...

http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe/index.html

We made jalapeno and cheddar cheese corn muffins with this. It's just jiffy corn bread mix with one jalapeno and 1/2-1 c of shredded cheddar cheese

Pasta with Escarole:

I use this recipe from the food network...

http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe/index.html

I also substitute kale for escarole and proscuitto or bacon can be substituted for the pancetta, just whatever you have on hand. I like to use whole wheat spaghetti for the pasta, and make sure to make a full pound instead of 12 oz to have a little leftover for the frittata.

Frittata:

This is a basic quiche recipe but instead of a buttery crust I add a little whole wheat pasta to give it a little depth. Make sure you have a pan that can cook both stovetop and go in the oven.

4 large eggs

3/4 c milk

dash of nutmeg

sliced shallot

8 ox chopped mushrooms

6 slices of proscuitto

6 oz leftover cooked pasta

1/2 c swiss cheese

salt and pepper

Heat oven on broil and adjust oven to about 5 inches from broiler element. Heat 12 inch skillet and saute proscuitto, shallot and mushrooms over med heat, about 5 minutes. Mix together egg, milk, nutmeg, salt, pepper and cheese and pour mixture into pan. Gently stir and then add pasta and evenly spread throughout pan, then let frittata set up for about 4-5 minutes. Transfer skillet to oven for 3-5 minutes, when it looks browned and fluffy it is done.

Shopping List

whole wheat pasta

kale

pine nuts

proscuitto

red jalapeno

parmesan cheese

eggs

mushrooms

peppers 2

onions 3, 2 yellow 1 red

shallot

mushrooms

potatoes

fresh dill

buttermilk

carrot

celery

ground beef

tomato paste

can of diced tomatoes

can of cannellini beans

1/2 lb farro or barley

cheddar and mozzerella and swiss cheese

Week menu 5/23-29

Meal One: Fish Tacos with tri color pepper salad

Meal Two: Rotisserie Chicken with corn on the cob and salad

Meal Three: BBQ baby back ribs with corn and rosemary oven potatoes

Meal Four: Stuffed Artichoke with Proscuitto and asparagus Strata

Recipes

Fish Taco with Radish Slaw

Season white fish with old bay and pepper then bake at 350 for about 20 minutes (until flaky, also any seasoning will do). Heat corn tortillas in very hot pan, individually. For radish salsa, thinly slice one bunch of radishes and three scallions. Mix together with one diced jalapeno (seeded), salt, pepper, dash of olive oil and juice of 1-2 limes. Top each tortilla with some fish, radish slaw and shredded cabbage.

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.

Rotisserie Chicken

I just buy a rotisserie chicken from costco, or where ever, and then I slice it up to serve. Make a nice tossed green salad and a couple ears of fresh corn. This is super easy but fresh and delicious.

BBQ baby back ribs with corn and rosemary oven potatoes

Again I buy curly's baby back ribs, preseasoned and cooked, from costco. Just pop the rack either in the oven or on the bbq for about a half hour. Roll the corn in a piece of foil with a little butter, salt and pepper then pop also in oven or BBQ for same amount of time. Toss diced/wedged red potatoes with small amount to olive oil, salt, pepper and 1-2 sprigs of fresh rosemary chopped finely. Then bake in 425 oven for about 30-45 minutes, depending on dice size, if using a BBQ place seasoned potatoes in foil and seal edges, place on BBQ for about 30-45 minutes.

Stuffed Artichoke:

I use the everyday italian recipe, this is amazing..http://www.foodnetwork.com/recipes/giada-de-laurentiis/genovese-style-artichokes-recipe/index.html this recipe calls for four artichokes, but I only make on, with about half the other ingredients, one artichoke is plenty for two people, with another dish.

Strata

4 T unsalted butter

1 minced onion

slat and pepper

1/2-1 c diced mushrooms

4-6 slices of proscuitto

6 large eggs

1 1/2 c whole milk

1 t minced fresh thyme

1 c cheddar cheese (swiss is also very good)

5 slices of sandwhich bread, cubed

heat oven to 425. Melt butter in skillet (oven safe) on med-high heat, and add onion, diced mushroom, sliced proscuitto and 1/2 t salt, about 6 minutes. Meanwhile in large bowl, whisk eggs, milk, thyme and 1/2 t pepper and mix together, then add cheese. Add bread to skillet and using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread folding occasionally, until lightly toasted, about 3 minutes. Remove from heat and fold in egg mixture until slightly thickened and well combined. Gently press on top of strata to help it soak up egg mixture. Bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes, and serve. Note...you can also add some diced up asparagus to the mix when you are combining everything before it goes into the oven, I think I might do that.

Kasey this recipe is from page 10 of our "the best 30-minute recipe" cookbook with just a few added ingredients

Shopping List

Rotisserie Chicken

BBQ baby back ribs

white fish

proscuitto

corn on cob

red potatoes

radishes

limes

parsley

mushrooms

asparagus

artichoke

scallions

peppers

celery

black beans

jalapeno

tomatoes

cilantro

thyme

onions

corn tortillas

Week Menu 5/16-22

Meal One: Mushroom Turkey Burgers

Meal Two: Pulled Pork Sandwiches with coleslaw

Meal Three: Shoyu chicken with Rice

Recipes

Mushroom Turkey burgers:

1 lb ground turkey burger

1/2-3/4c chopped wild mushrooms

1/2 onion chopped

2 palms full bread crumbs

1 egg

2 t italian seasoning

1 T olive oil

1 T butter

2 garlic cloves

In skillet melt butter and oil over med-high heat, add onion, garlic and mushrooms, saute 5-1 minutes. In large bowl combine all ingredients, including slightly cooled mushroom saute, combine with hands.

Form 4-5 burger patties, grill on george foreman grill 4-5 minutes, or BBQ outside.

These are good with or without a bun, my husband likes some bacon on top, and an ear of corn on the side.

Pulled Pork Sandwiches:

Place one package (about 1.5-3lb) of country style pork ribs, or any lean pork, in crockpot. Season with salt and pepper and add either water to cover meat or a small bottle of BBQ sauce, whatever flavor you like best, I use a combo mainly BBQ sauce with just a little water. Place on low for about 8-10 hours. Shred pork when completed and place on bun and top with fresh coleslaw. For coleslaw mix chopped cabbage with 1/2c mayo, 1T milk, 1T sugar and 1 t vinegar, salt and pepper to taste.

Shoyu Chicken:

1/2 c shoyu (soy sauce)

1/3 c sugar

1 T sesame oil

1 clv garlic

sesame seeds

pepper flakes

sliced green onion

chicken wings or tenders

Coat chicken in small amount of flour then pan fry over med-high until cooked through, turning only once...about 2-4 minutes per side..depending on thickness of chicken tenders/wings. Then place on paper towel to drain excess oil. Heat remaining ingredients in small bowl and microwave until hot. Dip cooked chicken in sauce before setting on top of a bed of rice. This dish goes well with a side of corn.

Note: my husband made this even better. He coated chicken tenders in flour, salt and pepper, then eggs, then pankp bread crumbs. They were super tasty this way. He did pan fry them, but you could also bake them in the oven, like you would oven fried chicken. Enjoy

Shopping List

Ground turkey

Chicken tenders/wings

Country style pork ribs

wild mushrooms

onion

cole slaw mix, or cabbage

garlic

green onions

hamburger buns

BBQ sauce

soy sauce

bread crumbs

sesame seeds

eggs

Week Menu 5/9-15

Meal One: Green Chile Soup

Meal Two: Orechiette with sausage, beans and mascarpone

Meal Three: Cayenne Chicken with mango salsa and chile-lime corn on the cob

Meal Four: Green Chile Casserole

Recipes:

Green Chili Soup:

3-6 roasted new mexican green chiles (canned roasted green chiles work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c monterey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an emersion blender. Stir in chiles and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese and tortilla chips.

Orechiette with sausage, beans and mascarpone: I use the recipe attached, with a few changes

http://www.foodnetwork.com/recipes/giada-de-laurentiis/orechiette-with-sausage-beans-and-mascarpone-recipe2/index.html

I have used all different types of sausage, so whatever you have is fine, it is good even with jimmy dean light breakfast sausage, also if you don't have fresh oregano, dried is fine, just use about 1-2 tsp instead.

Cayenne Chicken with Mango Salsa and chile-lime corn on the cob:

Season boneless/skinless chicken breasts with cayenne, salt and pepper then grill until internal temp is 165. Top with mango salsa...dice one mango, 1/2 red onion, one seeded jalapeno and 1/2 avocado then mix together with juice of one lime, 1 t sugar and 1/2-1 t olive oil. Place each corn cob in a seperate piece of foil and top with 1/2T butter, 1/2 t chili powder and 1/2 lime juiced. Seal foil packet and bbq or bake for 15 minutes, turning 1-2 times.

Green Chile Casserole:

4 - 4oz cans whole fire roasted green chiles

1 lb sausage or burger

1 chopped onion

1 clove garlic

1 1/2c milk

1/4 c flour

4 eggs

1 t salt

1/1-1/2 t tabasco

3 c cheddar cheese, shredded

1 c monterey jack cheese, shredded

Preheat oven to 350. Lightly grease 9x13 in baking dish. Lay chiles from two cans flat on bottom of dish, seeded and drained. In skillet brown meat, onion and garlic, until browned, then drain grease. Pour meat over chiles, then top with cheddar cheese and an even layer of remaining chiles. Mix together milk, eggs, flour, salt and tabasco and evenly distribute over dish. Then top with Monterey jack cheese. Cover and bake 25 minutes, then remove cover and bake another 15 minutes. Serve with toast/hashbrowns or a nice salad.

Shopping List

Green chiles, whole and chopped (4 cans for casserole 2 cans for soup)

potatoes

onions (2 yellow, one red)

chicken broth

cheddar cheese

monterey jack cheese

whipping cream

pasta

turkey sausage (2, one for pasta and one for casserole)

cannellini beans

mascarpone cheese (you should already have this from last week)

chicken breasts

mango

jalapeno

avocado

limes (one for salsa and then at least one more for corn)

corn on cob

eggs