Week 10 Themed Menu and Recipes

Oh man, I struggled with this menu (and the following because of Thanksgiving).  This upcoming week I will actually get two days off of cooking because we will be out and about!!!  However, I love doing this blog and sharing my ideas with you.  I couldn't leave my "fans" without a meal option for each and everyday. 

I know...you are most welcome:)

Week 9 was a success with my family.  The husband enjoyed all the dishes.  The kids enjoyed the majority of the dishes, with the exception of Tuesday, Chicken Enchilada Pasta.  They claimed it was spicy...it was not!!!  I did promise them that the next time I make it, I will tone down the "heat" for them.

By the way, the meals this week are really quick and easy but extremely delicious!

OK so let's get on with it...

Weekly themes are as follows:

• Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
• Taco Tuesday - Mexican fare
• Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
• Tuscan Thursday - Italian cuisine
• Fish Friday
• Slow Cooker/Simmer Saturday
• Sandwich Sundays - this can be anything from burgers to panini's to cold cuts

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. We all have busy schedules!!!

Monday - Three Cheese Mac & Cheese w/Panko Crust

picture by squidoo.com

 

This mac-n-cheese recipe was handed down to me by a dear friend.  They do not know the original source since it was also given to them from a friend.  If anyone knows the source please email me so I can give proper credit.

Ingredients

• 4 cups elbow macaroni noodles (half of a large box)
• 4 cups shredded Colby Jack cheese
• 16 ounces of Asiago
• 1 stick of butter
• 1 cup of milk
• 1/2 block of Velveeta (I use the one made with 1% milk)
• 1 tablespoon of pepper (optional)
• 1 cup of panko bread crumbs, or enough to cover the pasta
• Sliced ham, warmed (utilizing leftovers from Saturday)
• Side salad of mixed greens (optional)

Directions:

1. Bring 4-6 quarts of water to a boil with a little olive oil and salt
2. Boil noodles for 8-10 minutes
3. Preheat your oven to 350 degrees
4. Cut your Velveeta in small squares so that it melts easily
5. Slice butter into pats so that it melts easily
6. Rinse for about 30 seconds and drain the noodles
7. Return the noodles to the pot you boiled them in
8. Add 1 cup of milk, Velveeta, and butter
9. Stir until the mixture is all melted
10. Add 3 cups of shredded Colby Jack cheese (one cup at a time)
11. Once the mixture starts to resemble the consistency of Rice Krispie treats (you will know once you see it); it is ready for your baking dish
12. Spread into baking dish and sprinkle with pepper
13. Spread the remaining Colby Jack on top along with the Asiago cheese
14. Cover with aluminum foil (pay close attention not to cover it so that the foil takes off the cheese once it is hot)                                                                                                                                                         *This could possibly be made ahead up until here and then refrigerated until ready to bake.
15. Bake at 350 degrees for 35 minutes, during the last 5 minutes sprinkle the panko bread crumbs over the mac-n-cheese and bake until golden brown. 
16. Serve alongside the reheated ham and mixed green salad.

*Depending on the dish you are baking in, you can place half of the mixture, layer with Asiago cheese, place the remaining mixture over the cheese, and finally place the remaining cheese on top (like a lasagna).

Serves 6, Ready in 55 minutes
Thank you Jessica and Crew!!!

Tuesday - Southwestern Chicken Panini & Mango Slaw

bhg.com

 

Ingredients

• 1/2 cup chopped onion
• 3 tablespoons olive oil
• 1/2 cup red enchilada sauce
• 1/4 cup pine nuts (optional)
• 2  tablespoons golden raisins (or craisins)
• 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
• 1 1/2 teaspoons packed brown sugar
• 1 1/2 teaspoons white wine vinegar
• 1/4 teaspoon ground cinnamon
• 2  cups shredded cooked chicken (or use store bought rotisserie chicken)
• 8 1/2-inch slices Italian country-style bread
• 1 cup shredded colby and/or Monterey jack cheese
• 1 recipe Mango Slaw (see below)

Directions

 

1. In a large skillet, cook onion in 1 Tbsp. hot oil for 3 to 4 minutes, until softened. Stir in enchilada sauce, pine nuts (optional), raisins, chipotle chile and sauce, brown sugar, vinegar, and cinnamon. Stir in chicken; heat through.

2. Preheat panini press or cast iron skillet. Brush one side of 4 bread slices with some remaining oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese and bread slices; brush with oil.

3. Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve with Mango Slaw.

 

MANGO SLAW::

 

4. In large bowl whisk together 2 Tbsp. olive oil and 1 Tbsp. lime juice. Add 2 cups finely shredded cabbage, 1/2 cup chopped mango, 2 Tbsp. chopped cilantro, and salt and black pepper to taste. Toss to combine.

 

*Kid Friendly Notes: 

1. I will make the paninis for the kids with plain chicken and cheese (not tossed in the sauce).

2. I will also serve sliced mango and craisins to them in lieu of the Mango Slaw that we will be having.

 

Serves 4, make for for seconds, Ready in 30 minutes

Better Homes and Gardens southwesternchickenpanini

 

 

Wednesday - Healthier Mongolian Beef w/Rice

chowdivine.com

 

Ingredients

• 1 lb beef tenderloin (or whatever steak you have on hand), thinly sliced against the grain
• 2 TB corn starch (optional)
• 4 cloves garlic, minced
• 1/2 tsp ginger, grated
• 3 – 3 1/2 TB tamari (gluten-free soy sauce)
• 3 TB agave nectar (or sugar)
• 2 tsp Chinese rice wine or dry sherry
• 4 TB water*
• 6 green onion, cut into 2-inch pieces (green parts only)
• 2-4 TB canola oil for the pan
• 2 cups of prepared rice, brown or white

Directions

1. Stir together tamari, agave nectar, water, and Chinese rice wine/dry sherry. Set aside.
2. Heat oil in a pan over medium-high heat. Make sure the oil completely coats the bottom of the pan. Dredge the beef in corn starch (if using). Shake off any excess starch. Add the beef and quickly sauté until lightly browned.
3. Add garlic and ginger. Sauté for a few seconds. Add the sauce from step 1. The sauce should quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. It should happen very quickly, within minutes.
4. Throw in the green onions at the last minute. Mix. Turn off the heat immediately. Serve with steamed rice.

*Cook’s Note: The corn starch helps to brown the beef and thicken the sauce once the sauce is added to the pan.  Make sure to shake off excess corn starch. It’s not a batter, you just want to lightly coat or dust the beef. If you are not using starch, you do not need to add water to the sauce. Additionally, you can use low-sodium tamari (or half/half) to further reduce the sodium content.

 

Serves 4, Ready in 15-20 minutes

This recipe was originally made for 2 servings, I have doubled the amounts to make it suitable for 4. 

Chow Divine mongolianbeef

 

 

Thursday - Quick Meatball Minestrone

Ingredients

• 1- 16 ounce package Frozen Cooked Italian-Style Meatballs (unless you have homemade ones in the freezer, like me)
• 3- 14 ounce cans Reduced-Sodium Beef Broth/Stock
• 1- 15 ounce can Great Northern Beans or Cannellini Beans, rinsed and drained
• 1- 15 ounce can Diced Tomatoes with Basil, Garlic, and Oregano
• 1- 10 ounces package Frozen Mixed Vegetables
• 1 cup Dried Small Pasta (such as macaroni, small shell, minipenne, or ditalini)
• 1 teaspoon sugar
• finely Shredded Parmesan Cheese, optional
• Bread for dipping, optional

Directions

1. Combine the first 5 ingredients in a 4-quart Dutch oven and bring to a boil

2. Add the pasta and return the oven to a boil.

3. Reduce the heat and simmer, uncovered, until the meatballs are cooked through and the noodles are tender, which takes about 10 minutes.

4. Add the sugar and stir well to dissolve.

5. Serve sprinkled with Parmesan cheese.

6. Serve with lightly toasted bread for dippingServes 4-6, Ready in 25 minutes

Simply Soups quickmeatballminestrone

 

Friday - Italian Fish & Veggie Pockets

with Rice Pilaf

foodnetwork.com

 

Ingredients

• 1 lemon, zested
• 1 1/2 teaspoons salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 1/2 pounds sugar snap peas, stemmed
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1/2 cup white wine
• 1/4 cup lemon juice
• 4 teaspoons olive oil
• 4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
• 8 thin slices lemon
• 1/4 cup fresh chopped mint leaves
• 1 box of Near East (or your favorite brand) of Rice Pilaf, cooked to package instructions

Directions

1. Special equipment: 4 large sheets of aluminum foil or parchment paper
2. Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
3. Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
4. Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
5. Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.
6. Sprinkle the fish with mint just before serving alongside prepared rice pilaf.

 

Serves 4, Ready in 40 minutes

Food Network and Giada DeLaurentiis italianfishandveggiepackets

 

 

Saturday - Pot Roast w/Chipotle-Fruit Sauce

& Mashed Potatoes

bhg.com

 

Ingredients

• 3 pound boneless beef chuck pot roast
• 2 teaspoons garlic-pepper seasoning
• 7 ounce package mixed dried fruit
• 1/2 cup water
• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon water
• 2 teaspoons cornstarch
• 4-5 large potatoes, prepared for mashed potatoes

Directions

 

1. Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add fruit, the 1/2 cup water, and the peppers (I am adding peppers at the very end, after the kids are served).

2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm.

3. Transfer cooking liquid to a bowl or glass measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon water and the cornstarch; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice meat.

4. While sauce is thickening, prepare your mashed potatoes.

5. Spoon sauce over sliced meat and fruit and serve with your favorite mashed potato recipe. 

 

*Kid Friendly Note: Before making the fruit sauce in the pan, I will serve the kids the meat and then add chipotles for the adults.  I will give them their own side of fruit with no spice.

 

Serves 6-8 (or for 4 and enough for seconds), Ready in 10-11 hours on high or 5 hours on high

Better Homes and Gardens potroastchipotlefruitsauce

 

 

Sunday - Sliced Chicken Gyros w/Fries

rachaelraymag.com

 

*This meal is originally for steak gyros, I am changing it up and using chicken instead. 

 

Ingredients

• 3-4 boneless chicken breasts

• 2 tablespoons extra-virgin olive oil (EVOO)

• Salt and pepper

• 1 cup crumbled feta cheese

• 3/4 cup Greek-style yogurt

• Juice of 1 lemon

• 1 clove garlic, grated

• 2 sprigs oregano, stems discarded, leaves chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 2 dashes hot pepper sauce (optional)

• 4 large pitas or other flatbread

• Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat-leaf parsley leaves

• 4 lemon wedges
• 1 Package of fries, your choice, cooked according to directions

 

 

Directions

1. Preheat the broiler or a grill to medium. Drizzle the chicken (or steak) with the EVOO; season with salt and pepper. Cook, turning once, until fully cooked. Let cool slightly, then thinly slice.
2. While the chicken (or steak) is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.
4. Meanwhile, prepare the fries and serve with the gyros.

*Kid Friendly Note: 
1. I made the fries for the kids since they have eaten so well all week.
2. The kiddos get to assemble their own gyros with toppings they want.

Serves 4, make more for seconds, Ready in 30 minutes
Rachael Ray Magazine chickengyros

Hope you enjoy and have a SUPER week!!!

 

 

 

Washing your Washing Machine...How to Clean Front and Top Loading Washers

This week on facebook I have been posting some quick and easy cleaning tasks that should be added to a regular or monthly cleaning schedule. Some of these chores we simply forget about or assume that they do not need to be done. For example; wiping down our cell phones, cleaning our our dishwashers, and checking the expiration's in our spice cabinet.

This cleaning task is more time consuming, but I figured why not continue and share some "How to" steps for cleaning and maintaining your washing machines.

I have a front loading washing machine, but in this post I will also include the instructions that I found for top loading machines as well.

It may seem strange to clean an appliance that does cleaning for you. However, regularly cleaning your washing machine minimizes the chance of E.coli, mold, and mildew. Not to mention that funky and most unpleasant smell.

Let's start with the Front Loading Washing Machines

HE washers are known for using less water and energy. This results in detergent residue, dirt, mildew and mineral build up inside the machine. If we neglect "cleaning" our machines we will eventually end up having that unpleasant smell and less than clean laundry.

Here are some pictures to show you how GROSS these machines can become:

ecokaren.com

Steps to be done on monthly basis:

1. Start by filling the EMPTY washing machine with hot water on the largest load setting.
2. Add 2 cups of vinegar to the water to get rid of odor problems.
3. Allow the washing machine to run through a complete wash and rinse cycle.
4. If you have stains and an odor problem then you can run another cycle on the hottest setting with either 2 cups of bleach OR 1 cup of baking soda.
5. After that cycle is complete make sure to run an additional cycle of just WATER to completely rinse away any residue.
6. Next, take the bleach dispenser and fabric softener dispenser and soak them in warm water. Then wipe, rinse, and place back into machine.
7. Finally, peel back the rubber door seal, and clean in there. The water sits here with collected dust, dirt, and soap. This is where the mildew grows.

Steps to maintain the machine between monthly cleanings:
These should be done after each load of laundry you do...

1. Leave the door open after washing and always take items out of the washer when not in use.
2. Give the door and the rubber seal a quick wipe down to remove sitting water.
3. Take the soap dispenser out to dry.

                               ecokaren.com

----------------------------------------------------------------------------

Top Loading Washing Machines

There are many articles out there that give numerous ways to clean the top loading machines. I found a simple method on another great site onegoodthingbyjillee.com.

 

 

It is suggested that you clean your top loading washer at least twice a year. UNLESS you live in an area with hard water, then it should be cleaned every three months.

1. Fill the washer with HOT water. Add 1 quart of chlorine bleach and let the machine agitate for a minute, then let it sit for one hour.
2. After one hour, allow the washer to run through its longest wash and spin cycle.
3. Immediately fill the washer with HOT water again and add 1 quart distilled white vinegar. Let agitate for a minute, and again, let it sit for one hour.
4. While it is soaking, dip a scrubber sponge in the vinegar water, clean and detail ALL the crevices of your washer, including the knobs, the lid and the exterior.
5. If your machine has built-in dispensers, clean those too. If your dispensers are not removable, warm 1 cup of white vinegar in the microwave or in a small saucepan. Pour it into the dispenser and allow it to sit for a few minutes to loosen any build up.
6. After an hour, run the longest wash and spin cycle again with just WATER.

That's it!!! It may take longer, but maintaining your machines between the "deep cleaning" will keep them in great working condition and your clothes clean.

These great pictures and steps were found on some other very helpful sites. I want to make sure I thank them and give them their credit. onegoodthingbyjillee.com and ecokaren.com

Week 9 Themed Menu and Recipes

Exciting news!!!  OCDelightful is now on facebook.  Please make sure to go onto facebook and "like" OCDelightful.  On my facebook page I will keep you updated with daily tips, reminders, and more.  It would be really fabulous if all your facebook friends and their facebook friends would "like" it too.

On the last menu my family had not previously tried the Greek Mac-n-Cheese.  We thought it is was just okay.  We may have it again, but some adjustments would be made to the recipe.  On Tuesday we had the Mexican Stuffed Shells...YUM!  The rest of the week was very good as well.  I am looking forward to today (Saturday) to have the crock pot chicken!

For this menu we have 3 pasta dishes in the beginning half of the week, but they are balanced out by not having pasta the last part of the week:)  It is just how the "themed recipes" fell into place.

*Quick Reminder*

 

Weekly themes are as follows:

• Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
• Taco Tuesday - Mexican fare
• Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
• Tuscan Thursday - Italian cuisine
• Fish Friday
• Slow Cooker/Simmer Saturday
• Sandwich Sundays - this can be anything from burgers to panini's to cold cuts

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. We all have busy schedules!!!

 

Monday - Grilled Steak &Tortellini 

w/Pumpkin Alfredo Sauce

 

 

Ingredients

• Kosher salt
• 4 Steaks, cut of your choice, seasoned with steak seasoning
• 2 9-ounce packages cheese tortellini
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup canned pure pumpkin
• Pinch of freshly grated nutmeg
• 1 1/4 cups heavy cream
• 1/4 cup grated Parmesan cheese, plus more for topping
• Freshly ground pepper
• Chopped fresh parsley, for topping (optional)
• 1 package of fresh broccoli, steamed and seasoned

Directions

1. Preheat a grill or grill pan. 
2. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
3. Season steaks and grill to desired doneness. Let rest 5 minutes.
4. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
5. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.
6. Divide among plates and top with more cheese and parsley.  Serve alongside the steaks and steamed broccoli.

*The tortellini can be served alone, but I wanted to make meal of it by adding a protein and vegetable.

 

Serves 4, Ready in 25 minutes

Food Network  tortellinipumpkinalfredo

 

 

Tuesday -  Chicken Enchilada Pasta

pearls-handcuffs-happyhour

 

Ingredients

• 2-3 chicken breasts, cooked & shredded or shredded rotisserie chicken
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1- 4 oz. can diced green chile's
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2- 10 oz. cans green chili enchilada sauce
• 2/3 cups red enchilada sauce
• 2 cups shredded cheese, colby & monterrey jack preferred
• 1 cup sour cream
• 1 box Penne pasta

Optional toppings

• Avocado
• Green Onions
• Black Olives
• Tomatoes
• Sour Cream

Directions

1. Cook chicken, drain, and shred or shred your rotisserie.
2. Meanwhile boil water and cook pasta according to package..
3. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. 
4. Add cooked chicken, green chile's, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
5. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. 
6. Drain pasta & return to pot. Pour sauce over pasta and mix well.
7. Serve with additional toppings.

*Short cut is to purchase and use a rotisserie chicken.

*Kid Friendly - I only use half of an onion instead of the whole onion that it calls for.

 

Serves 4, Ready in 30 minutes

Pearls, Handcuffs, and Happiness chickenenchiladapasta

 

 

Wednesday - Roast Pork Tenderloin

w/Apricot-Miso Glaze and Rice

bonappetit.com

 

Ingredients

• Nonstick vegetable oil spray
• 5 tablespoons apricot preserves
• 1/4 cup red miso
• 1/4 cup Champagne vinegar, I use red wine or apple cider vinegar
• 2 teaspoons finely grated orange peel
• 1 large garlic clove, chopped
• 2 pork tenderloins (1 pound each)
• 1/2 cup low-salt chicken broth
• 2 cups of minute rice (brown or white), cooked
• 1 package of stir fry veggies, steamed and seasoned (optional)

Directions

1. Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
2. Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.
3. While pork is baking, prepare your rice and vegetables, if having.
4. Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
5. Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve with your rice and vegetables.

Serves 6, Ready in 55 minutes

Bon Appetit porktenderloinapricotmisoglaze

 

 

Thursday - Lasagna Soup

afarmgirlsdabbles.com

 

Ingredients

 

For the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

For the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

Additional cheesy yum:

• 2 c. shredded mozzarella cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. See notes below OR add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Some changes that I make are:

 

1.  Cook the pasta separately and add to soup when ready to serve. 

2.  Cook sausage and veggies in a pan and then transfer to a slow cooker and add the remaining ingredients (except pasta and cheese parts), let cook on low for 4-6 hours.

3.  Make double and freeze for later.

 

Serves 8, Ready in 45 minutes, or try the slow cooker way

A Farm Girl Dabbles and 300 Sensational Soups lasagnasoup

 

 

Friday - The Ultimate Fish Tacos by Tyler Florence

picture courtesy of ecoronado.com

 

Ingredients

• 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips (you can adjust amount of fish to make less tacos)
• 2 cups all-purpose flour
• 3 eggs, lightly beaten
• 4 tablespoons water
• 2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1/2 head savoy cabbage, finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped
• 3 limes, cut into wedges for garnish
• Corn or flour tortillas, warmed

Pink Chile Mayonnaise:

• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper

Mango-Radish Salsa:

• 2 limes
• 2 mangoes, diced
• 4 to 5 red radishes, diced
• 1 red onion, diced
• 1 tablespoon chili powder
• 1/2 bunch fresh cilantro, leaves chopped
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
2. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
3. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these segments into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
4. To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

 

*Kid Friendly Notes:

 

1.  I set aside a small amount of sour cream and mayo mixture before adding the chipotles.

2.  I make the kids their own "salsa" by just dicing some mango for their tacos.

3.  Serving "family style" allows them to make their own tacos with the toppings I set aside just for them.

 

Serves 8, Ready in 50 minutes

Tyler Florence and Food Network ultimatefishtacos

 

 

 

Saturday - Crock Pot Ham & Pick Your Sides

crockingirls.com

 

 

Ingredients

• 1 Ham, pre-cooked, bone-in, spiral cut
• 3 Cups Brown sugar
• 1 Can pineapple tidbits, undrained
• Pick your sides                       

Directions

1. Cover the bottom of the crock with brown sugar.
2. Place ham on top of the brown sugar and add the pineapple tidbits with the juice. Sprinkle ham with more brown sugar. 
3. Cover and cook on low for 6-7 hours, but check periodically to make sure it does not dry out.
4. Serve with sides that you chose for today.

Serves 8, Ready in 6-7 hours

The Crockin' Girls crockpotham

 

 

Sunday - French Dip Panini w/Sweet Potato Fries

rachaelraymag

 

Ingredients

• 4 tablespoons butter, softened
• 1 shallot, finely chopped
• 1 tablespoon cornstarch
• 2 cups beef broth
• 1 pound sliced roast beef
• 1 baguette or rolls of choice, split lengthwise and sliced crosswise into 4 sections
• 4 ounces sliced pepper Jack cheese, for adults
• 2 ounces sliced provolone cheese, for the kids
• 1 package of sweet potato fries

 

Directions

1. Preheat oven for fries.                       
2. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
3. Add the roast beef to the sauce and warm over low heat.
4. Bake fries according to package directions.
5. Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
6. Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.

Serves 4, make more for seconds, Ready in 25 minutes
Rachael Ray Magazine frenchdippanini

Hope you enjoy and have a SUPER week!!!