Here are a few little tips about the prep that I did. First off, when I went to cook the meat for my tacos, I ended up taking out a two pound package of moose burger...that is a lot of meat. So I cooked it up on the stove top, and seasoned it, then removed about 1/4-1/3 of mix to make tacos. With the rest I mixed in a can of drained corn, drained beans and sliced olives. I also added in a little of my favorite enchilada sauce and made a little pan of enchiladas one night. Then froze the remaining meat mix for another night of enchiladas (or two). Then when I made the tacos, I ended up not really using much of the meat for like ten tacos and just mixed the remaining meat with the leftover warm salsa and made spicy sloppy joes for this week!!!! (I just ate them Saturday...added 1 T brown sugar and they were super duper.)
I also tried out making egg flower soup when I made the hot and sour....super easy.
I just boiled some chicken broth on the stove. I mixed up the cornstarch portions of the hot and sour soup recipe and added them in the same way that the hot and sour recipe says to. The only difference is that I added an extra two eggs to the egg portion and I added some frozen peas and corn just after the pork is added. It was AWESOME!!!
Ok Menu:
Monday: pizza(papa murphey's) and salad (Caesar).
Tuesday: I am out of town...yikes what will be on the table..a mystery!!
Wednesday: Cod foil wraps with leeks and carrots, and sweet potatoes
Thursday:Grilled Chicken Sausages with onions and peppers
Friday: Again I am gone...Totino's anyone, that's my husbands favorite
Recipes:
Cod Baked in Foil with Leeks and Carrots:
4T unsalted butter, softened
1 1/4 t finely grated zest from 1 lemon, then cut lemon into wedges
2 medium garlic cloves, minced (2 t)
1 t minced fresh thyme leaves
salt and pepper
2 T fresh parsley
2 medium carrots, peeled and cut into matchsticks (about 2 cups)
2 medium leeks, white and green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 T vermouth or dry white wine
4 skinless cod fillets, 1- 1 1/4 inches thick (about 6 oz each)
Combine butter, 1/4 t zest, 1 t garlic, 1/4 t salt and 1/8 t pepper in small bowl. Combine parsley, remaining tsp of zest, and remaining tsp of garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight sheets of foil; arrange four on counter. Divide veggie mixture evenly among four foil sheets, then pour 1 T of vermouth over each mound. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each veggie mound. Spread quarter of butter mixture on top of each fillet. place second sheet of foil on top of fish and crimp edges together, creating a packet (approx 7 inches square). Place on baking sheet
Bake packets 15 minutes. Carefully open packets, and using spatula gently slide fish and veggies onto plate along with juices, sprinkle with parsley mixture.
Serve with lemon wedges and crusty artisan bread and tossed salad.
Grilled Chicken Sausages with grilled onions and peppers
Place 1/2 sliced onion and 1 sliced bell pepper into foil packet. Toss with small amount of olive oil, balsamic vinegar and Montreal steak seasoning. Place on grill 10-15 minutes. Grill chicken sausages on hot outdoor grill, for about 3 minutes per side.
Serve sausage dogs on bun topped with onions and peppers.
Yummy
Shopping List.
4 cod fillets
chicken sausages
lemon
leeks
carrots
onion
bell pepper
garlic
thyme
parsley
salad mixture of choice
vermouth/white wine
butter
hot dog buns
crusty artisan bread
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