Saturday, September 28, 2013

Week 32 Menu and Recipes

We made it to the weekend...PHEW!!!  This week was so busy that I only had time for this post. 

Although, I did find time to make some delicious Baked Apple Cider Donuts and Homemade Apple Chips with apples from our apple picking adventure last weekend.  I uploaded the recipes (courtesy of whatscookingintheburbs) with mouth watering pictures on my facebook page. 
The apples chips are a favorite of ours and the family enjoyed the baked donuts.  However, I did get requests for the deep fried version of apple cider donuts.  I guess we will be having a "taste off"!!!
In the meantime, here is next weeks menu and full recipes.  There are 3 crock pot meals which makes for an even easier week of dinner preparation.  Since there are 3 crock pot meals during the week we are going to skip "slow cooker Saturday" and do something FUN.
Weekly themes are as follows:
  • Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
  • Tokyo Tuesday - Asian inspired dishes
  • Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
  • Taco Thursday - Spanish inspired dishes
  • Free for All Friday - This day is used for leftovers, dining out, or pot luck
  • Slow Cooker/Simmer Saturday
  • Seafood Sunday 
***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.
  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. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!
Monday - Crock Pot BBQ Beef Brisket
w/Baked Potato
For the rub
  • 3 lb. beef brisket
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. celery seeds
  • 1/8 tsp. black pepper
For the sauce
  •  1/2 cup ketchup
  • 1/2 cup chili sauce
  • 1/4 cup packed brown sugar
  • 1/2 tsp. dry mustard
  • 2 tbsp. vinegar
  • 2 tbsp. Worcestershire sauce
  • 1 1/2 tsp. liquid smoke
  • 4 medium or large potatoes, cleaned and prepared as a baked potato
  • Fresh carrots or green beans, your choice, prepared.
Note: If you don't have all the sauce ingredients on hand - just pick up a bottle of your favorite BBQ sauce to substitute.
  1. Combine all ingredients for the rub and rub onto the meat. Then place into the crock pot
  2. Combine all ingredients for the sauce and pour over brisket covering the meat evenly.
  3. Place the lid on crock pot and cook on low for 8 hours.
  4. Shortly before the meat is finished prepare your side dishes.
  5. Remove brisket from crock pot and slice it across the grain, and drizzle with sauce from the crock pot.
  6. Serve brisket alongside your side dishes.
Serves 4-6, Ready in 8 hours on low
The Country Cook crockpotbbqbeefbrisket
Tuesday - Asian Pork Tenderloin
*This meal has 3 different cooking options and includes a freezer meal option!
  • 1/3 cup light soy sauce
  • 1/4 cup olive oil
  • 1/3 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon dry mustard
  • 1 1/2 teaspoons pepper
  • 4 garlic cloves, crushed (or prepared minced)
  • 1 1/2 – 2 pounds pork tenderloin
  • Sliced Pineapple
  • Brown or White rice, prepared
  • Broccoli, steamed and seasoned
  1. Mix first 8 ingredients together in strong freezer safe plastic bag.
  2. Place pork tenderloin in freezer bag and seal. Mix or “smoosh” all ingredients together in bag.
  3. Refrigerate overnight or place in freezer for future use.
  4. When ready to cook, place thawed pork mixture in glass baking dish.
  5. For oven use, bake at 375 degrees for 30-40 minutes or until done.
  6. For grilling, discard liquid, and grill  ten minutes per side (depending on size of meat. Check to make sure it’s done.)
  7. For crock pot use, place thawed pork mixture in crock pot and cook on low for 4+ hours on low or 3 hours on high. If still frozen, cook 6 hours on low and 4.5 on high, and add 1/4 cup of additional liquid to keep moist. Water will work.
  8. Serve on a bed of wild, brown, or white rice, steamed broccoli and garnish with grilled pineapple slices.

Serves 4-6, Ready (varies on your cooking method)
10 Minute Dinners asianporktenderloin

Wednesday - Caprese Burgers
  • 2 cups basil leaves
  • 1/4 cup salted roasted almonds
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup grated Pecorino-Romano cheese
  • Salt
  • Freshly ground pepper
  • 1 pound ground beef chuck
  • 1 pound ground beef sirloin
  • 8 ounces fresh mozzarella, cut into 6 slices
  • 6 brioche hamburger buns, split
  • 2 tomatoes, sliced
  • Package of fries, or your choice of side, prepared

  1. In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup. 
  2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil. 
  3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away. 
  4. Serve with your choice of side, we did fries.

*Make Ahead The pesto can be refrigerated for up to 3 days. Bring to room temperature before proceeding.
Serves 4-6, Ready in 30 minutes
Food and Wine capreseburgers
Thursday - Crockpot Cilantro Lime Chicken Tacos
  • 1 lb. boneless skinless chicken breasts
  • juice from 2 limes
  • 1/2 cup of cilantro
  • 1 packet of taco seasoning
  • 1 teas. dried onions
  • 1/2 cup of water
  • Spanish Rice, Black Beans, or Chips and Salsa (your choice)
  1. Add every single ingredient to the crockpot.  This could be cooked on low all day, or you could set the crockpot to high and cook for four(ish) hours.  Once the chicken is cooked, use a fork to shred it, and stir well. 
  2. Spoon chicken into soft taco tortillas.  Top with cheese, sour cream, salsa, and tomatoes.  Garnish with a few lime wedges.
  3. Serve with Spanish rice, black beans, or chips and salsa
Serves 4, Ready in 4 hours on low
Use this day for whatever you want!!! 
Leftovers, go out, breakfast for dinner, etc...
Saturday - No Oven Pizzas
  • 1 pound refrigerated or thawed frozen pizza dough
  • Flour, for dusting
  • 1/4 cup EVOO
  • 1 cup tomato sauce
  • 8 ounces mozzarella cheese, shredded (about 2 cups)
  • Sliced red onions
  • Arugula
  1. Quarter the dough and shape into balls. Place on a lightly floured surface, cover with a kitchen towel and let stand at room temperature for 30 minutes.
  2. Heat a medium (8-inch) cast-iron skillet over medium for 10 minutes. (Make sure you have a lid.)
  3. Flatten 1 piece of dough, then stretch into an 8-inch round. Add 1 tbsp. EVOO to the skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1 1/2 minutes. using a metal spatula, flip the dough, then cover and cook until the bottom is brown, about 3 minutes. Turn the dough again and, working quickly, spread 1/4 cup of the tomato sauce on top. Sprinkle with 1/2 cup of the cheese, top with some of the onions, then cover and cook until the cheese melts, about 1 minute longer.
  4. Transfer the pizza to a cutting board and top with some arugula. Wipe out the pan and repeat with the remaining ingredients.

*Kid friendly note: We let the kids use whatever ingredients they want.  They usually pick sauce, cheese, and pineapple.

Serves 4, Ready in 30 minutes
Rachael Ray Magazine noovenpizzas

Sunday - Sea Bass w/Citrus-Olive-Caper Sauce

  • 6 sea bass fillets (about 5 ounces each), skin on
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 lemons, peeled and thinly sliced, segments halved
  • Juice of 2 lemons
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons capers, rinsed
  • 3/4 cup pitted Kalamata olives, roughly chopped
  • Rice pilaf, prepared
  1. Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.
  2. Serve with rice pilaf
Serves 4-6, Ready in 30 minutes

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