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
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