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
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