Week Menu 6/6-12

Meal One: Taco Salads

Meal Two: Meatloaf with faux mac and cheese

Meal Three: Baked Salmon with tomato/basil relish, quinoa and green beans

Meal Four: Chicken Tandoori with rice

Recipes:

Taco Salads:

Cook one lb of burger seasoned with taco seasoning, and either add black beans to meat to heat through, or heat desired type of beans in another pan. If you have a taco salad pan, bake tortillas in the oven on 350 for about 15 minutes, otherwise you can just top salad with tortilla chips. Fill taco shell with meat, beans, cheese, lettuce, tomatoes, onion, olives, jalapenos, salsa and sour cream.

Mini Meatloaves

2lb ground burger (you can use any meat, but my freezer is full of moose and elk)

1 med onion diced

palmful each of grated Parmesan and breadcrumbs

2 eggs beaten

3T Worcestershire

2clv garlic

2T fresh parsley

salt/pepper

1 sprig of fresh thyme

1/3 c red wine

2t tomato paste

4 slices prosciutto

4 slices of swiss or provolone

mix equal parts bbq sauce, ketchup and A1 for a delicious topper to the meatloaves

In sauce pan drizzle small amount of olive oil and heat over medium. Add onion and thyme and saute about 5-10 minutes, until tender. Mix together all ingredients, except prosciutto, swiss and sauce topper. Now you can choose to do one large or 4 individual loaves, but use the same method. On wax paper lined sheet pan, form meat into a rectangle. Layer with prosciutto and cheese. Roll-up meatloaf like a burrito removing wax paper as you roll, sealing edges. Place roll-side down on sheet pan and cover with sauce. Place in 350 oven for 1hr 15 min for large loaf, and 45 min for mini loaves..internal temp should be 16o. Let rests about 10 minutes before serving.

Fauz Mac and Cheese:

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Baked Salmon with tomato/basil relish:

Season salmon fillet with lemon pepper or old bay then bake at 400 for about 20 minutes. While salmon is baking, mix together diced tomatoes, sliced basil and a couple spoonfuls of capers, with liquid, then add a little pepper.

Cook quinoa according to package directions and steam frozen green beans and season with small amount of olive oil, pepper and spike.

Tandoori Chicken

8 skinless chicken thighs (2.5 lbs)

juice of 1 lemon

kosher salt

1/2 c plus 2 T plain yogurt

1 T veg oil

1/2 small red onion, roughly chopped

3 cloves garlic, smashed

1 2inch piece of ginger, peeled and roughly chopped

4 teaspoons tomato paste

2 t ground coriander

1 1/2 t ground cumin

1 3/4 t hot paprika

2 T chopped fresh cilantro

cooked rice, for serving beside

Preheat the broiler. Make shallow cuts in the chicken thighs with sharp knife. Toss the chicken with the lemon juice and 1 1/2 t salt in a large bowl. Pulse 2 T yogurt, the veg oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1 1/2 t paprika and 1/2 t salt in a food processor to make a paste. Toss the chicken in the mixture and let marinade 15 minutes.

Place chicken on a foil lined broiler pan, broil turning once, until slightly charred and they are at 165 degrees internally, 5-6 minutes per side.

Meanwhile, combine the remaining 1/2 c yogurt and 1/4 t paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with yogurt sauce and serve with rice, if desired.

Shopping List:

ground burger, both for meatloaf and taco salads

salmon

chicken thighs

proscuitto

black or refried beans

cheese, swiss slices and shredded cheddar

plain yogurt

sour cream

garlic

fresh ginger

cilantro

parsley

basil

thyme

tomatoes

cauliflower

lemon

lettuce

onions

olives

frozen green beans

salsa

tomato paste

red wine

multigrain bread

macaroni noodles

rice