Week Menu 2/27-3/5

Meal One: Teriyaki Beef over rice

Meal Two: Poached eggs over Roasted Asparagus and Arugula

Meal Three: Sausages dogs with grilled onions and peppers

Meal Four: Crunchy Mustard Chicken with roasted asparagus

Recipes:

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.

Poached Eggs over Roasted Asparagus and Arugula

Ingredients

• 2 bunches asparagus (about 1 pound each), trimmed
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 1/2 teaspoon dry mustard
• 4 large eggs
• 1/4 cup distilled white vinegar
• 1 7-ounce bag baby arugula (about 10 cups)
• 1/2 cup thinly shaved Parmigiano-Reggiano cheese (see Tip)

Preparation

1. Preheat oven to 450°F.
2. Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring once, until very tender, 15 to 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard in the bowl. Set aside 4 teaspoons of the dressing in a small bowl. # When the asparagus is done, set aside to cool while you poach the eggs.
4. When the asparagus is done, set aside to cool while you poach the eggs.
5. Break each egg into its own small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
6. Toss arugula with the dressing in the large bowl. Divide the salad among 4 plates. Top with asparagus and a poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.

Sausage Dogs with grilled onions and peppers

Slice one pepper and 1/2 onion and place in foil packet and toss with salt, pepper, 1-2 t olive oil and 1T balsamic vinegar. Seal foil packet and place on BBQ grill about 5-10 minutes before sausages. Then remove both sausages and foil packet from BBQ at same time. I prefer to use chicken sausages, any variety. Then serve sausage on bun topped with spicy mustard and grilled peppers and onions.

Crunchy Mustard Chicken

In dish mix together a couple handfuls of bread crumbs, 2 T brown sugar and 2 t either Italian seasoning or dried tarragon. Coat Chicken breasts with dijon mustard then place in bread crumbs and coat. Place breaded chicken breasts on foil lined, and sprayed baking sheet. Bake at 425 for 20-25 minutes, depending on size of chicken breasts.

Shopping List

Round Steak

Chicken

Sausage dogs ( I like chicken ones)

eggs

shallot

onions

peppers

asparagus

arugula

lemon

ginger

garlic

scallions

parmesan

dry mustard

rice

hot dog buns

Yikes that freezer is sooooooo full, still going, this is going to be a long task, but it has to be done

Meal One: Green Chili Chowder

Meal Two: Seared Sirloin Steaks with steamed broccoli and baked potato

Meal Three: Frittata (fridge clean out, just like the quiche)

Meal Four: Teriyaki Chicken and Stir-fried veggies

Recipes

Green Chili Chowder

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.

I have left over cauliflower from last week, so I think that I may add it for some of the potatoes in this soup..hopefully it is good.

Seared Sirloin 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.

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

1/2-1c chopped veggie

4-6 oz meat (leftover lunchmeat in this case)

6 oz leftover cooked pasta

1/2 c swiss cheese (or whatever you have handy)

salt and pepper

Heat oven on broil and adjust oven to about 5 inches from broiler element. Heat 12 inch skillet and saute shallot and veggie over med heat, about 5 minutes. Mix together egg, milk, nutmeg, salt, pepper, meat 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.

Teriyaki Chicken

2lb chicken, slice thinly

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 chicken browns (soy, sugar, mirin, cornstarch, ginger, garlic, and red pepper flakes). Pat chicken 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 chicken on both sides, about 5 minutes total. Transfer chicken 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 chicken and any accumulated juices to skillet and continue to simmer until steak is heated through. Sprinkle with scallions and serve over rice or quinoa, I am doing quinoa this week.

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.

Shopping List

Steak

Chicken

Swiss cheese

monterrey jack cheese

onions

shallot

potatoes

broccoli

pea pods

edemame

scallions

garlic

ginger

green chilies

chicken stock

cream

Two week Freezer Clean Out

Operation Freezer Clean-out is in Affect....get ready. And these recipes with most likely make it for two weeks. I made the soup and spaghetti last week...so yummy, but the rest will happen this week.

Meal One: Split-pea and Ham Soup, in the Crockpot

Meal Two: fridge clean-out quiche

Meal Three: Chicken Enchiladas

Meal Four/Five: Homemade meat sauce, spaghetti and manicotti

Meal Six: Asian Meatballs, stir-fried broccoli and snap peas over rice

Recipes

Split-pea and Ham Soup

16oz dried green split peas, rinsed

1 meaty hambone, 2 ham hocks, or 2 c diced ham

3 carrots, peeled and sliced

1/2 c chopped onion

2 ribs of celery plus leaves, chopped

1-2 cloves garlic, minced

1 bay leaf

1/4 c fresh parsley, or 2 t dried parsley

1/2 t fresh pepper

1 1/2 qts hot water

Layer ing in a slow cooker in the order given; pour in water. Do not stir ingredients. Cover an dcook on HIGH 4-5 hours, or low 8-10 hours, until peas are very soft and ham falls off the bone. Remove bones and bay leaf. mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

This is so easy and delicious...the best split peas soup I have ever had..well the only, but it was seriously good.

Quiche

4 eggs

3/4 c cream

nutmeg, dash

salt/pepper

3/4 c chopped veggie (whatever you have asparagus, broccoli, mushrooms, peppers)

1/2 c chopped lunch meat (bacon, deli ham, turkey, chicken, whatever)

1/2 c shredded cheese (again whatever you have, I think swiss is usually best, but try it)

1/2 small onion, or 1 whole shallot diced

pie crust (I have store bought ones in my freezer)

Combine eggs (beaten), cream, salt, pepper and nutmeg in dish. In small saucepan saute shallot over medium heat for about 3 minutes, until softened. You can add the veggie if you want for another two minutes or so, your choice. Layer bottom of pie crust evenly with meat, veggie, shallot and cheese. Then pour egg mixture over the top and jiggle to evenly disperse. Bake in oven at 375 for about 45 minutes.

My quiche will be deli turkey, swiss, asparagus and onion...maybe some mushrooms, depends on what is left in the fridge.

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.

Sometimes I don't have shredded chicken so I will sub beef or pork, again this is freezer clean out so use what you have, don't be afraid to sub, it usually works out. Also I don't always have the cream of chicken soup, so I leave it out if I don't have it, no big thing.

Homemade Meat Sauce:

2-3 lb meat (I like to use ground turkey sausage, but use what you like, burger works just fine)

1/2 large onion, diced

6 cloves garlic

3 cans tomato sauce, plus three cans of water

2 cans tomato paste, plus four cans of water

3 bay leaves

two palms full of italian seasoning (or one oregano, one parsley)

salt and pepper

olive oil

In large pot, heat olive oil over med-high heat. Add meat and onions, when about half done add chopped garlic. Add tomato sauce and paste along with additional cans of water, bay leaves, salt, pepper and seasonings. Bring to a boil and reduce heat to simmer about 2 hours, stirring every half hour. Note...Do Not scrap sauce rim (you know the stuff that sears to the side of the pan when it is simmering), just stir the middle.

This makes about 4-5 dishes (so yes it fills back up the freezer, but gets the meat in a new spot, you know)

Spaghetti: Seriously, Cook noodles and top with your amazing homemade sauce.

Manicotti:

manicotti noodles

premade meat sauce

1 cup cottage cheese

1 1/2 c mozzarella

1/2 c parmesan cheese

2 T fresh chopped parsley

1 egg beaten

Cook manicotti noodles only half the time recommended on the package. Then remove from water and set on foiled pan.

In seperate bowl mix together cottage cheese, 1 c mozarella cheese, parsley and egg. Gently fill noodles with cheese mixture.

Lightly spray casserole dish and lightly cover bottom of pan with meat sauce. Top with filled noodles. Top filled noodles with a layer of meat sauce, then sprinkle with remaining mozarella and parmesan cheese.

Place in oven at 350 for about 20-30 minutes, until cheese is nice and bubbly.

Note: My friend Amber doesn't cook her noodles at all, she just makes it the night before and sets in the fridge overnight. I haven't tried it but I think I will. That way all I have to do when I get home is pop it in the oven, closer to the 30 minutes.

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.

Broccoli and Snap Peas, stir-fried over med high heat with a little soy sauce and water poured in to keep from burning.

Shopping List

hambone or ham

ground meat (4 lb, 2-3 for meat sauce and 1 for meatballs)

chicken for shredding

onions

carrots

celery

shallot

cabbbage/cole slaw mix

broccoli

snap peas

garlic

ginger

parsley

mozzarella cheese

cheddar cheese

parmesan cheese

sour cream

eggs

cottage cheese

1/2 and 1/2

black beans

green chilis

olives

cream of chicken soup

enchilada sauce

tomato sauce

tomato paste

tortillas

spaghetti noodles

manicotti noodles

rice

16oz green split peas

frozen pie crusts