Week Menu 10/30-11/6

Meal One: Chicken Enchiladas

Meal Two: Teriyaki beef, stir fried veggies and rice

Meal Three: Green Chili Soup

Meal Four: Pork Chops with rice and green beans

Recipes:

Chicken Enchiladas

2 c shredded chicken

1 c drained black beans

1 can green chilies

1 c sour cream

1 can cream of chicken soup

1/2 c sliced olives

1/2 c cheddar cheese the another cup for sprinkling top of enchiladas

choice of corn or flower tortillas

1-2 c enchilada sauce

mix first 7 ingredients in large bowl. Spoon 1/4 c enchilada sauce into bottom of baking dish. Fill tortillas with mixture and layer in baking dish. If doing two layers, top first layer with sauce and half of remaining cheese. Then top second layer with remaining sauce and cheese.

Bake at 350 for about 20-25 minutes.

Teriyaki Beef

2lb flank, round or blade steak, sliced thin against the grain

black pepper

2 T veg oil

1/2 c soy sauce

1/2 c sugar

2 T mirin, sherry or white wine

2 t cornstarch

2 t fresh grated ginger

1 garlic clove, minced

1/8-1/4 t red pepper flakes

2 scallions, sliced thin

Prep the sauce ingredients and assemble sauce while beef browns (soy, sugar, mirin, cornstarch, ginger, garlic, and red pepper flakes). Pat steak dry with paper towels and season with pepper. Heat 1 T of oil in large skillet over med-hi heat until just smoking. Brown half the steak on both sides, about 5 minutes total. Transfer steak to clean bowl, and repeat with remaining oil and steak. Add sauce to skillet and return to med-hi heat, simmer, scraping up any brown bits until thickened, about 2 minutes. Add steak and any accumulated juices to skillet and continue to simmer until steak is heated through. Sprinkle with scallions and serve over brown rice. I found some super yummy and easy to make brown rice in a microwave bag at trader joes, you should try it.

Stir Fried Veggies

1/2 to 1 c each of broccoli, pea pods and edemame. Heat skillet over med-high with 1-2 t sesame oil, stir fry veggies about 3-5 minutes adding 3T each of water and soy sauce.

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.

Pork Chops

Season boneless pork chops with pepper and seasoning salt. Grill on outdoor grill, or broil, about 3-6 minutes per side, depending on thickness of chops. Serve with steamed green beans, tossed with olive oil, spike and pepper, and seasoned rice of choice (we love Zatarans yellow rice).

Shopping List

chicken

pork chops

flank steak

onion

oregano

ginger

garlic

scallions

green chilis

potatoes

green beans

broccoli

pea pods

edemame

olives

black beans

cream of chicken soup

chicken broth

whipping cream

monterrey jack cheese

sour cream

cheddar cheese

seasoned and plain rice

tortillas

enchilada sauce

tortilla chips, or fresh bread to serve with soup

Menu Week 10/24-30

Meal One: Taco Salads (sorry we didn't actually get to it last week)

Meal Two: Chinese Chicken Salads

Meal Three: Cauliflower Soup

Meal Four: Beef and Cannellini Soup

Recipes:

Taco Salads

Cook 1 lb taco meat in skillet and season with your favorite taco seasoning. Heat one can of refried or black beans, if you are using black beans you can just mix them into the meat. If you have a taco shell maker, bake your flour tortilla in oven at 300 for about 20 minutes. If you don't have a special pan you can use an oven safe bowl or just crunch chips on top of salad. Layer chopped romaine, diced tomatoes, diced red onion, chopped avocado, then meat, cheese and beans. Then top with sour cream and salsa.

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.

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

Sometimes I like to use leek instead of onion, your choice.

Beef and Cannellini Soup

This is from an episode of Giada at home on the food network, I hope you enjoy it as much as I do...

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

Shopping List

1 and 1/2 lb ground meat (two meals)

shredded chicken

lettuce

cabbage

cauliflower

leek

parsley

tomatoes

carrot

onion

scallion

avocado

celery

edemame

thyme

cannellini beans

black beans

olives

almonds

chow mein noodles

sour cream

cheese

salsa

chicken broth

beef broth

1/2 and 1/2

tomato paste

one can diced tomatoes

Menu Week 10/16-23

Meal One: Southwestern Chicken Soup

Meal Two: Taco Salads

Meal Three: Seared Steaks and Peasant Pasta

Meal Four: Cranberry Chicken with Horseradish Mashed Potatoes

Recipes:

Southwestern Chicken Soup

• 1 12-ounce jar salsa verde
• 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
• 1 15-ounce can cannellini beans, drained
• 3 cups chicken broth
• 1 teaspoon ground cumin (optional)
• 2 green onions, chopped
• 1/2 cup sour cream
• tortilla chips (optional)

Directions

1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Taco Salads

Cook 1 lb taco meat in skillet and season with your favorite taco seasoning. Heat one can of refried or black beans, if you are using black beans you can just mix them into the meat. If you have a taco shell maker, bake your flour tortilla in oven at 300 for about 20 minutes. If you don't have a special pan you can use an oven safe bowl or just crunch chips on top of salad. Layer chopped romaine, diced tomatoes, diced red onion, chopped avocado, then meat, cheese and beans. Then top with sour cream and salsa.

Seared Steaks

Rinse steaks and pat dry with paper towels, then season both sides with salt and pepper and a small amount of olive oil. Preheat oven to 500 and place oven proof skillet inside, then heat burner to high. (remember to use an oven mitt) Remove pan from oven and place on burner, sear each side of the steak for 30 seconds, then immediately place steaks in oven for 2 minutes then flip steaks and roast another 2 minutes.

Peasant Pasta

Cut one head of Cauliflower in bite size pieces place on sheet pan and toss with olive oil, salt and pepper. Also slice one head of garlic in half and drizzle with olive oil. Lay out in single layer on sheet pan and roast at 425 for about 30-45 minutes. Meanwhile grate 1-2 handfuls of Parmesan cheese and a handful of fresh Italian parsley. Cooke 1/2 - 3/4lb fussili pasta and reserve about a cup of pasta water. Mix together pasta, roasted cauliflower and garlic (just use a paper towel to buffer the heat and squeeze cloves of garlic into pot), Parmesan, parsley and 1-2 handfuls of bread crumbs. Drizzle with olive oil to bring dish together and add pasta water if more moisture is needed.

Cranberry Chicken

2-3T unsalted butter
1 small-med onion diced
2-4 boneless/skinless chicken breasts (really any type of chicken can be used,your choice)
1 bag fresh cranberries (frozen can be used as well)
1/4 c ketchup
1/4c brown sugar
1 cap full of apple cider vinegar
1 t dry mustard


Saute butter and onions over medium heat, about 5-10 minutes, until soft. Place chicken in baking dish, pour sauted onion over chicken and place in 425 oven for 20 minutes. Mix ketchup, sugar, vinegar and mustard together and pour over chicken also top with cranberries. Back another 15-20 minutes, until chicken is 165.


Horseradish Mashed Potatoes:

Cut 4 potatoes of choice and boil until fork tender. Mix in 1T butter, 1-2 T prepared horseradish and 1/4-1/2 c milk or chicken broth and mash to desired consistancy. Season with salt and pepper to taste.

Shopping List

Chicken

ground burger

steak

potatoes

cauliflower

lettuce

tomato

onions

olives

parsley

green onions

garlic

avocado

cranberries

horseradish

salsa verde

cheese

sour cream

chicken broth

black or refried beans

cannellini beans

pasta

tortillas

chips?

ketchup

brown sugar

dry mustard

week Menu 10/10-16

Meal One: Loaded Baked Potato Soup in the Crockpot





Meal Two: Proscuitto, Pear and Blue Cheese Sandwiches





Meal Three: Lasagna





Meal Four: Sausage and Mushroom Ragu with Polenta





Recipes:





Loaded Baked Potato Soup





5 lb peeled and diced potatoes


1 small onion diced


4 cloves garlic, minced


1 t seasoning salt


1/2 t black pepper


1/2 t red pepper


2 qt chicken broth


2 (8oz) packages cream cheese


crumbled bacon or proscuitto and diced green onion or chives, to top





Add potatoes, onion, garlic, seasonings and broth into 6 qt slow cooker. Cover and cook on high 4 hrs or low 8 hours. Use potato masher or immersion blender to smooth out soup. Crumble both packages of cream cheese into soup and put lid back on for another 30 minutes, stirring a few times. Garnish with desired toppings.





Proscuitto, Pear and Blue Cheese Sandwiches (2 sandwiches worth)





4 slices multigrain bread


1/2 T butter, softened


1 1/2 c arugula


1 small shallot, thinly sliced


1-2 t olive oil


1 t red wine vinegar


black pepper


1-2 oz proscuitto, thinly sliced


1/2 thinly sliced, cored, ripe pear


1 oz blue cheese





Preheat broiler, arrange bread in single layer on a baking sheet; broil 3 minutes, or until toasted. Turn bread over and spread butter evenly over bread slices; broil an additional 2 minutes or until toasted. Combine arugula adn shallot in medium bowl. Drizzle with oil and vinegar, sprinkle with pepper. Toss well to coat. Divide evenly among 2 bread slices, buttered side up; top evenly with proscuitto, pear slices and cheese. Top each sandwich with remaining slices of bread, buttered side down.





Mushroom and Sausage Ragu, with Polenta





1 1/2 T olive oil, divided


8 oz hot turkey italian sausage


1/2 c chopped onion


1 lb cremini mushrooms, sliced


2 large garlic cloves, minced


1/4 t kosher salt, divided


1 (14.5oz) can no-salt added diced tomatoes, undrained


2 1/2 c fat-free, lower sodium chicken broth


1 1/2 c water


1 c uncooked polenta


4 oz cream cheese


1T butter



Heat a skillet over medium-high heat. Add 1 1/2 t oil to pan; swirl to coat. Remove sausage from casings and add sausage to pan; saute 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

Add 1 T oil to pan; swirl to coat. Add onion; saute 3 minutes, stirring occasionally. add mushrooms; saute 4 minutes, stirring occ. Add garlic; saute 1 minute, stirring occasionally. Stir in sausage, 1/8 t salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.

Bring broth and 1 1/2 c water to boil in medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 t salt, cheese and butter. Serve topped with sausage mixture.



note: cook the polenta while the ragu simmers so everything will be ready and hot at the same time.



Lasagna



1 lb ground meat or sausage

2 clove minced garlic

1/4-1/2c water

1/2 small onion diced

1 jar spaghetti sauce

1 egg

2 1/2 c shredded mozzerella

1/2 c parmesan cheese

1 pt cottage cheese

1 T dried parsley, or fresh if you like

dried lasagna noodles



Brown meat in large saucepan with small amount of olive oil, garlic and onion, about 3-5 minutes. Add sauce and a little water if it seems too thick.

In large bowl mix together 2 c mozz. cheese, cottage cheese, egg and parsley

Preheat oven 350. Using s 9x13 inch pan, cover bottom of pan with sauce then layer with noodles, cheese mixture then sauce. Repeat 2-3 times, depending on depth of pan. Top with remaining cheese, and parmesan cheese. Cover with foil and bake 45 minutes, then remove foil and bake an additional 15 minutes.



Shopping List



onions

garlic

potatoes

arugula

shallot

pear

chives

mushrooms

cream cheese

cottage cheese

blue cheese

mozzerella cheese

parmesan cheese

proscuitto

sausage 2 lb (1lb per meal)

eggs

spaghetti sauce

chicken broth

polenta

lasagna noodles

multigrain bread