Week 4/25-30

Monday: Red Beans and Rice

Tuesday: BBQ Pork with slaw and tots

Wednesday: Grilled Chicken Breasts with Couscous confetti

Thursday: Taco Salads with cowboy caviar

Friday: I am sure at least one of these, if not today, will be tacos at the Kelly's

Recipes:

Red Beans and Rice

RINSE AND SOAK OVERNIGHT 1 LBS OF RED BEANS

DRAIN BEANS

PLACE IN CROCK POT

2 STALKS OF CHOPPED CELERY

1 ONION CHOPPED

3 BAY LEAVES

2 TLBS OF COARSELY CHOPPED PARSLEY

4 CLOVES OF CHOPPED GARLIC

8-9 HOT ITALIAN SAUSAGES (1 1/2 PACKAGES) ...I LIKE JOHNSONVILLE...THEY DON'T NEED TO BE BROWNED

FILL CROCK POT WITH WATER TO THE TOP

COOK 8 HOURS ON HIGH....ADD SOME WATER IF BEANS ARE DRYING OUT

REMOVE SAUSAGES

REMOVE ABOUT 2 CUPS OF SAUCE FROM BEANS

WITH A POTATO MASHER

MASH BEANS 1/2 WAY LEAVING SOME WHOLE BEANS

ADD REMOVED SAUCE IF NEEDED SO ITS REAL SOUPY....IT SHOULD BE NOT BE TOO THICK

REPLACE SAUSAGE IN BEANS

ADD

1TBLS OF WORCHESTER SAUCE

1 TBLS OF TABASCO

COOK 1 MORE HOUR

BBQ Pork Sandwiches with coleslaw

I have pulled pork that I froze (just crock pot or pressure cook pork shoulder with water and seasoning salt). I combine a little bbq sauce with the unseasoned pork.

Coleslaw: Mix together 1/2c mayo, 1 T milk, 2 t vinegar and 2 t sugar with lots of pepper. Combine with shredded cabbage and carrot. Let sit 15 minutes before serving.

I like to serve the slaw on the sandwich

Grilled Chicken Breasts

Season chicken breasts with seasoning salt and pepper and toss on the george foreman.

Couscous confetti:

1 ¹/₂ cups dry whole-wheat couscous

2 cups boiling water

3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
¹/₂ cup finely chopped fresh parsley
¹/₂ cup golden raisins or chopped dried apricots
1 juice of 1 lemon
¹/₄ cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 ¹/₂ teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

taco salads

Cook 1lb burger meat and season to your taste with taco seasoning and worcheshire sauce, then add one can of drained black beans.

Bake tortillas in 375 oven for 20 minutes over large oven safe bowl or taco salad shell pan. Then layer in tortilla shell lettuce, tomato, onion, olives, meat/beans, cheese, sour cream and salsa.

Cowboy Caviar

In a bowl mix:

1 can black beans, drained and rinsed

1 can black-eyed peas, drained and rinsed

1 can corn, drained

1 large diced tomato

1 large avocado, diced

1/2 red onion, diced

1 small handful of cilantro, chopped

1-2 limes, juiced

drizzle of olive oil

salt/pepper

Serve with chips. Vary ingredients to your liking.

Shopping List

ground burger

italian sausages

pork

dried red beans

celery

onions

lettuce

tomatoes

avocados

green onions

red pepper

carrots

red cabbage

parsley

cilantro

lemon

dried apricots

couscous

tortillas

black beans

black-eyed peas

canned corn

Week Menu for 4/10-16

Monday: Talapia Masala with Peasrice

Tuesday: Capellini with spicy zucchini-tomato sauce

Wednesday: Crepes, scrambled eggs and Grilled Hame

Thursday: Tuna and White Bean Salad

Friday: Shrimp Po'Boys

Recipes

Talapia Masala with Peasrice

1c basmati rice, rinsed

kosher salt

1/2 c frozen peas

3/4 c plain yogurt

1 small clove garlic, chopped

1 1-inch piece, ginger, peeled and chopped

1 T fresh lime juice, plus wedges for serving

1/4 t ground cumin

1/4 t cayenne pepper

4 6-oz tilapia fillets

2 T unsalted butter, melted

1 T chopped fresh cilantro or mint

Bring rice, 1 3/4 c water and 1/4 t salt toa simmer in a saucepan over med-hi heat. Reduce the hear to low, cover and cook 15 minutes. Remove from heat and add peas; cover and set aside.

Puree 1/2 c yogurt, garlic, ginger, lime juice, cayenne, cumin and 3/4 t salt in a food processor. Transfer all but 3 T of mix to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.

Preheat the broiler; place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6-8 minutes. Mix the remaining 1/4 c yogurt, cilantro and salt to taste with the yogurt mixture. Serve the fish and rice with yogurt sauce and lime wedges.

Capellini with Spicy Zucchini-Tomato sauce

3 T extra-virgin olive oil

1 clove garlic, minced

1/4 t red pepper flakes

1 28-oz can whole san marzano tomatoes

kosher salt

1 medium zucchini, cut into small chunks

1/2 lb capellini

1/4 c chopped fresh basil

grated parmesan cheese

Heat the olive oil in a large skillet over med heat. Add garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 t salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.

Meanwhile, being a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan

• crepes
• 3large eggs
• 1 1/2cups whole milk (see note above)
• 1/2cup water
• 1 1/2cups unbleached all-purpose flour ( 7 1/2 ounces)
• 2tablespoons Cognac
• 3tablespoons sugar
• 1/2teaspoon table salt
• 5tablespoons unsalted butter , melted, plus extra for brushing pan

1. 1. FOR THE CRÊPES: Combine eggs, milk, water, flour, cognac, sugar, salt, and melted butter in blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.

2. 2. Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crêpe starts to lose opaqueness and turns spotty light golden brown on bottom, loosening crêpe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crêpe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crêpe and flip. Cook until dry on second side, about 20 seconds.

3. 3. Place cooked crêpe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crêpe. As they are done, stack crêpes on plate (you will need 12 crêpes). (Crêpes can be double-wrapped in plastic and refrigerated up to 3 days. If crêpes have been refrigerated, bring them to room temperature before making sauce.)

   
   

   Tuna and White Bean Salad

   2 cans albacore tuna in water, drained

   1 can cannellini beans, rinsed and drained

   2 c grape tomatoes, halved

   1 medium cucumber, chopped

   1/4 thinly sliced red onion

   4 c fresh baby spinach

   2 T balsamic vinegar

   1T fresh lemon juice

   1 T olive oil

   1/2 t pepper

   1/4 t salt

   Comine all ingredients in large bowl and toss well. Serve alone, or on a toasted bun.

   
   

   Shrimp Po'Boys

   I am trying something new. The recipe from the Rachel Ray show. http://www.foodnetwork.com/recipes/rachael-ray/shrimp-poboys-recipe/index.html

   
   

   Shopping List

   
   

   Talapia

   Shrimp

   Ham

   2 cans albacore tuna

   red onion

   tomato

   baby spinach

   grape tomatoes

   lemon

   lime

   cilantro

   garlic

   ginger

   eggs

   milk

   butter, unsalted

   frozen peas

   plain yogurt

   parmesan cheese

   capellini

   sub rolls

   flour

   cornmeal

   oil for frying

   cognac

   basmati rice

   
   

Week 4/4-9

Monday: Leftovers..clear out the fridge

Tuesday: Orechiette with Sausage, Beans and Mascarpone

Wednesday: Pork Chops, saffron rice and mixed veggies

Thursday: Grilled Sausages with tater tots...do not give tots to your dog, or he will create tater sprinkles on your daughters bed...so she calls them.

Friday: Tuna over biscuits

Recipes:

Oreciette with Sausage, beans and mascarpone

I use the food network recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/orechiette-with-sausage-beans-and-mascarpone-recipe2/index.html

But I use jimmy dean, low fat, breakfast sausage.

Pork Chops and saffron rice:

Season both sides of chops with seasoning salt and pepper. Place on broiler pan, and broil 7-10 minutes per side, on broil.

Make rice as normal, but use chicken broth in place of water and add a few strands of saffron.

Grilled Sausages with tater tots

Self explainatory I believe

Tuna over Biscuits: See last weeks post for recipe.

Shopping List

jimmy dean sausage

pork chops

chicken sausages

onion

saffron

oregano

tuna, canned in water

cannellini beans

chicken broth

rice

tater tots

pasta

hot dog buns

biscuits