Week Menu 8/29-9/4

Meal One: Green Chili Soup

Meal Two: Cajun Chicken with peach salsa, brown rice and green beans

Meal Three: Tater-Tot Casserole

Meal Four: Chinese Chicken Salads

Recipes:

Green Chili Soup:

3-6 roasted new mexican green chile's (canned roasted green chile's 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 Monterrey 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 immersion blender. Stir in chile's 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.

Cayenne Chicken with Peach Salsa:

Season boneless/skinless chicken breasts with cayenne, salt and pepper then grill until internal temp is 165. Top with peach salsa...dice two peaches, 1/2 red onion, one seeded jalapeno and 1/2 lime juiced, 1 t sugar, 1/2 t salt and 1/4 t pepper, mix all ing. together and let set at least 10 minutes. Serve over a bed of rice or couscous with steamed green beans.

Tater-Tot Casserole

Brown 1 lb of burger meat with 1/2 diced onion. Mix together with one can of cream of mushroom soup. Place burger mixture in the bottom of a greased casserole dish. Top with one can of drained green beans, then top with tater-tots. Bake at 425 for 25 minutes.

Chinese Chicken Salads:

Top a mix of shredded 2 parts shredded romaine and one part shredded cabbage with shredded carrot, scallions, edemame, mandarin orange slices, toasted almonds, chow mien noodles and shredded chicken. Toss all ingredients with your favorite sesame dressing.

Shopping List

Chicken (2 nights worth)

Burger (your choice of source

Monterrey jack cheese

lettuce

cabbage (optional)

carrots

scallions

edemame

onions

peaches

jalapenos

lime

potatoes

new mexican roasted green chile's

green beans, canned and fresh/frozen

mandarin oranges

almonds

chow mien noodles

chicken broth

cream of mushroom soup

tater tots

artisan bread

cream or 1/2 and 1/2

Week menu 8/22-28

Meal One: Fish Tacos

Meal Two: Asian meatballs with stir fried rice

Meal Three: Fish and shrimp packets

Recipes

Fish Tacos:

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.

Asian Meatballs:

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:

Using about 1-1 1/2 c cooked rice (left over rice is the best). Heat wok pan over med-high heat with 1-2 t sesame oil, add cold or hot rice and about 1/2-3/4 c mixed veggies thawed. Stir fry for about 5-10 minutes until there are several areas of crisped rice. Lower heat to medium and create a well at the center of the pan (push rice/veggies to the sides. Add 1-2 eggs whisked and scramble. Don't worry if some of the rice gets into the egg while scrambling, just makes it better. At the end sprinkle with a small amount of soy sauce and yoshidas, only about 1 T of each to start.

Fish and Shrimp packets:

Use a large piece of foil for each person/packet. Place foil pieces out and layer first 1/2 in slices of red potatoes, top with white fish, sliced lemon, old bay seasoning, pepper and top with 2-4 shrimp. Top shrimp with 1/2 T butter and fresh dill. Then to the side of the fish stack place a half ear of corn. The whole thing should make a rectangle shape. Now fold over foil and seal all edges. You can either bbq or bake these packets. Place foil packets directly on grill for about 15-10 minutes or place packets on cookie sheet in 400 oven for, again, about 15-20 minutes. Serve with artisan bread to sop up the yummy juice.

Shopping List

Ground turkey

white fish x2 meals

shrimp

potatoes

corn on the cob

radishes

scallion

jalapeno

coleslaw mix/cabbage

mixed veggies

dill

limes

lemon

rice

tortillas

artisan bread

Week Menu 8/15-21

Meal One: Pulled Pork Sandwiches with coleslaw and tater tots

Meal Two: Homemade Pizza with side salad

Meal Three: Parmesan Chicken with Broccoli

Meal Four: Greek style shrimp, tomatoes and feta

Recipes

Pulled Pork Sandwiches

3lb pork, your choice

water

BBQ sauce

BBQ seasoning

Season pork and sear on all sides in pressure cooker over high heat. Once browned, cover meat with water and you can add a little BBQ sauce in there if you like. Put on lid and let "chh" for about 20-30 minutes, turning heat down to about medium after it reaches the cooking point. Cool pressure cooker and then shred meat and add additional BBQ sauce if needed to taste. Serve on toasted bun with your favorite coleslaw.

Coleslaw

Shredded cabbage

shredded carrot

grated apple, if you want, it just adds extra sweetness

2 scoops mayo

2 spoonfuls of apple cider vinegar

2 spoonfuls of sugar

pepper

Mix all ingredients together about 15 minutes before serving time.

Homemade Pizza on the Grill

Pre-made pizza dough, we get ours from bellagios

proscuitto

fresh mozzarella

spaghetti or pizza sauce

pineapple chunks

cornmeal

olive oil

Spread pizza dough and lightly cover with olive oil, just so it doesn't stick to the grill, then sprinkle with cornmeal. Place dough on hot grill, oiled side down for about one minute, at this time spread top side with olive oil and cornmeal. Then lower heat and flip dough and pile toppings high. Close lid and cheese melt and dough cook through. This takes about five minutes, depending on your grill. Sometimes the bottom will burn a little, but it still tastes great.

Parmesan Chicken and broccoli

Chicken

panko

grated parmesan

egg

milk

flour

Pound out chicken to a nice thin cutlet size, or just buy cutlets. Then in three seperate bowls place flour, with a little salt and pepper in one plate/bowl, in the second mix two eggs with a small amount of milk, whisked together, in the third plate mix together equal parts panko and parmesan. Dip the chicken first in flour mixture, then in egg mix and finally in panko/parm mix. Place breaded cutlets in a small amount of oil in large skillet over med/high heat. Let brown about 2-4 minutes per side. Place chicken on paper towel lined plate to drain any excess oil. Serve with steamed broccoli.

Greek style Shrimp, tomatoes and feta (this is new for me, hopefully it is good)

1 1/2 lb shrimp, peeled and deveined

4 T olive oil

3 T ouzo

5 medium garlic cloves, minced

1 t grated lemon zest

1 small onion, diced

1/2 med red bell pepper, diced

1/2 med green bell pepper, diced

1/2 t red pepper flakes

1 (28oz can) diced tomatoes, drained, 1/3 c juice reserved

1/4 c dry white wine

2 T fresh parsley, chopped

6 oz feta cheese

2 T fresh dill, chopped

Toss shrimp, 1 T oil, 1 T ouzo, 1 t garlic, lemon zest, 1/4 t slat, and 1/8 t black pepper in small bowl and set aside.

Heat 2 T oil in large skillet over med heat, until shimmering. Add onion, bell peppers and 1/4 t salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3-5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 t garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine and remaining 2 T ouzo; increase heat to med-high and bring to simmer. Reduce heat to med and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, 5-8 minutes. Stir in parsley and season to taste with salt and pepper.

Reduce heat to med-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6-9 minutes for extra large shrimp, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining T of oil evenly over top and sprinkle with dill. Serve immediately over rice or with crusty bread.

Shopping List

Chicken cutlets or breasts

pork

procuitto

shrimp

feta

mozzarella

parmesan cheese

onion

carrots

onion

red bell pepper

green bell pepper

cabbage

lemon

broccoli

fresh parsley

fresh dill

apple

pineapple

bbq sauce

pizza sauce

white wine

ouzo

panko

diced tomato

pizza dough

rice/crusty bread

cornmeal

burger buns