Week 2 Themed Menu and Recipes

Welcome back!  Here is the second weekly dinner menu and their recipes.  Hopefully you tried one, if not all of last weeks dinners. 

As I stated last week, when I post the menu I will also supply the "Theme" list as a reminder for my followers and any newcomers. I have also added a short list of "Notes" that can be used toward any meal that you decide to try.

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.

The 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.

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.
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 Chicken & Bacon Mac-n-Cheese

as seen on rachaelrayshow.com

Ingredients

• 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
• Salt and pepper
• 1 pound whole wheat, short-cut pasta
• 2 pieces skinless chicken breasts, lightly pounded
• EVOO – Extra Virgin Olive Oil, for drizzling
• 1/2 teaspoon sweet smoked paprika
• 4 tablespoons butter
• 1 large onion, quartered lengthwise and very thinly sliced
• 2 rounded tablespoons flour
• 1/2 cup cloudy apple cider or chicken stock
• 2 cups whole milk
• 2 tablespoons chopped fresh thyme
• Freshly grated nutmeg, to taste
• 1 1/2 cups shredded extra-sharp white cheddar cheese
• 1 cup shredded Gruyere cheese
• Chopped flat-leaf parsley or celery greens, for garnish

Directions

Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.

While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.

While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.

Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.

 

Serves 4-6, Ready in 30 minutes

This meal is from Everyday with Rachael Ray     chickenbaconmacncheese 

 

 

 

 

Tuesday - Chicken Chilaquiles (for the grown-ups)

& Chicken Quesadilla's (for the kiddos)

 

picture provided by culinarykicks.blogspot.com


This meal has kick to it because of the chipotles so I serve my kids a non-spicy alternative

Ingredients for Chicken Chilaquiles

• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 can (28 ounces) whole peeled tomatoes, in puree
• 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• Coarse salt
• 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded     ***save some chicken for quesadilla's
• 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
• 4 cups (about 3 ounces) tortilla chips
• 1/4 cup reduced-fat sour cream
• 1 3/4 ounces feta cheese, crumbled (about 1/4 cup)

 

 

Directions

1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Ingredients & Directions for Kids Quesadilla's

• Flour Tortillas- 2 per each quesadilla
• Rotisserie Chicken, shredded
• Mexican Cheese Blend (use amount based on your liking)
• Butter
• Sour Cream (optional)

*Warm pan or skillet for the quesadilla's.  Spread butter on tortillas and place in pan or skillet.  Sprinkle desired amount of cheese and chicken and top with other tortilla.  Let brown on first side before flipping.  Once cheese is melted remove from pan, cut, and serve. 

Serves 4, Ready in 30 minutes
Martha Stewart Everyday Food      chickenchilaquiles

Wednesday - Glazed Pork w/Pineapple & Rice

Picture and recipe from
www.recipegirl.com

 

Ingredients



PINEAPPLE:
4 slices (each 1/2-inch-thick) fresh pineapple

 

PORK:
3 Tablespoons hoisin sauce
2 teaspoons grated, peeled fresh ginger
1 clove garlic, minced
1 teaspoon Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
coarse salt and freshly ground black pepper

 

QUICK GINGER SAUCE:
2 Tablespoons hoisin sauce
2 Tablespoons pineapple juice
2 teaspoons grated, peeled fresh ginger
1 teaspoon soy sauce
freshly ground black pepper

 

 

Directions:

 

1. Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.

2. In a small bowl, combine the hoisin sauce, ginger, garlic and mustard. Rub pork w/ sauce.

3. Place pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155°F on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest 10 minutes before slicing- the temp. will rise to 160°F. as the pork sits). Turn the pineapple slices; cook until browned in spots, about 10 minutes more.

4. Halve pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with quick ginger sauce.

5. To prepare sauce: In a small bowl, stir together all sauce ingredients; season with salt and pepper.

 

Tips:

 

*Peeling ginger: I find that it's easiest to grate ginger when it's frozen.
*I usually grill the pork and the pineapple. Try it!

*I also serve this meal with Minute Rice. 2 cups makes 4 servings

 

Serves 4, Ready in 40 minutes. 

This recipe is originally from Martha Stewart Everyday Food but today I got it from recipegirl...glazedporktenderloin

 

 

Thursday - Tomato & Grilled Bread Salad

w/Sliced Flank Steak

 

picture provided by marthastewart

Ingredients

• 1/2 pound country bread, cut into 3/4-inch-thick slices
• 1/4 cup plus 2 tablespoons olive oil
• 3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
• 1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
• 1/4 cup loosely packed fresh basil, torn into bite-size pieces
• 1 tablespoon red-wine vinegar
• Salt and pepper
• 1.5 lb Flank Steak
• Montreal Steak Seasoning

 

Directions

1. Heat grill to medium.  Season flank steak with olive oil and steak seasoning and grill until desired temperature.  Let it rest 5-10 minutes before thinly slicing against the grain.
2. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
3. In a large bowl, toss bread cubes with tomatoes, cucumber, basil, and flank steak. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

*This is also yummy with kalamata olives or a sprinkling of Parmesan cheese.

 

Serves 4, Ready in 25 minutes

Martha Stewart Everyday Food   tomatobreadsalad

 

 

Friday - Grilled Salmon w/Citrus Salsa Verde

 

courtesy of Giada De Laurentiis

 

 

 

Ingredients

Salsa:

• 2 large oranges
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 2 scallions, finely sliced
• 3 tablespoons chopped fresh mint leaves
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
•  

Salmon:

• Vegetable or canola oil, for oiling the grill
• 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
• 2 tablespoons amber agave nectar
• Kosher salt and freshly ground black pepper



Directions

 

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.   Serve with your choice of rice pilaf or couscous.

Serves 4, Ready in 30 minutes
From Food Network and Giada De Laurentiis     grillsalmoncitrusverde
 

Saturday - Slow Cooker Pot Roast

www.flickr.com

 

 

 

Ingredients

1 Tbsp. oil
3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
4 carrots, sliced
4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
3/4 cup water

 

Directions

1. Heat oil in large nonstick skillet over medium-high heat and brown roast.
2. Arrange carrots and potatoes in slow cooker. Top with roast and set aside.
3. Combine Lipton® Recipe Secrets® Onion Soup Mix with water in glass measuring cup. Add to skillet, scraping up any brown bits from bottom of pan.
4. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours.
5. Remove roast and vegetables to serving platter.

Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons all-purpose flour. Cook on HIGH 15 minutes or until thickened

 

Serves 8, Prep Time 10 minutes

From Lipton   liptonpotroast

 

 

Sunday - Breakfast Lunch and Dinner Waffle

with Ham, Cheese, & Fried Eggs

 

 picture courtesy of weluvdisney.smugmug.com

 

My family loves breakfast for dinner and this meal is delicious.  It may sound weird when you are reading through but really it is AWESOME! 

 

Ingredients

• 4-6 frozen waffles
• 1 cup refried black beans
• 1 tablespoon olive oil
• 4-6 egg
• 3 tablespoons unsalted butter
• 4-6 slice Munster cheese
• 8-12 slices of ham
• 2 tablespoon chopped fresh parsley leaves
• Salt and pepper for seasoning
• Maple syrup for drizzling

Preparation

1. Heat broiler in oven.
2. In a small bowl, combine refried beans and olive oil. Mix well and season to taste.
3. In a small skillet, melt 1 tablespoon butter over medium heat. Crack egg into skillet and fry to desired firmness.
4. Toast the waffles to desired doneness. Spread with butter and then with refried bean mixture.
5. Drizzle with maple syrup and top with cheese.
6. Put waffles on a baking sheet and broil until cheese melts, watching carefully so it does not burn.
7. Remove from oven, top with ham, fried egg and top with chopped parsley. Season to taste and serve immediately.

***Serve with fresh sliced fruit, whatever is in season

Serves 4 (make extras for second helpings), Ready in 30 minutes
From Elia Aboumrad, "Top Chef"   topchefbldwaffle       

 

Have a fantastic week and Happy Eating!!!

 

 

 

Pinned it and Did it!

I have developed quite an affinity towards Pinterest.  Whenever I am on my phone the hubby says, "Are you looking at Pinterest again?!"  He becomes both worried and excited, that either another project is lurking around the corner for him, or because he gets to try another (hopefully) delicious recipe.

So, I have decided to do a fun and random segment for the blog, called... "Pinned it and Did it!"  In these posts I will share with you the Pinterest idea, product, craft, etc. that I tried.  Success or not!!!

Right after being introduced to the world of Pinterest I came across a super cute idea for couples.  It is a picture frame, scrapbook paper, and dry erase marker.  The picture below is the one I used for my inspiration.  I have also seen ones on a bigger scale using a chalkboard in the kitchen.

original source unknown
if this is yours please let me know

 



I purchased two 5x7 frames, two dry erase markers, and used scrapbook paper that I already had.  I placed a frame one my and my husbands nightstands.  Each day we put a little something on the frame to remind us how much we appreciate each other.  Some days they are serious and other days they are just funny.  It is such an awesome idea.  We both enjoy seeing what the other has written and it gives us another thing to chat about.   

my (less fancy) version

This project was super easy and cheap, but the benefits are huge! 



Labor of Laundry.

picture provided by
 http://www.cruisecritic.co.uk/blog/?p=878

Happy Labor Day Everyone!  While we celebrate this holiday I thought, what would be better than sending out a post about the "labor" of doing laundry. 

We know how time consuming and boring it is to sit in the laundry room on "laundry day" sorting out clothes by color and type.  Previously, in our house we did not really have a "system" for laundry.  The kids and hubby would throw their laundry in the baskets that were in their rooms and "magically" the clothes would all reappear clean, folded, and in their drawers. 

 my laundry room

I found an easier way to get the laundry sorted and for the family to participate.  With the help of Ikea I found the "Antonius Collection" with plastic baskets and metal frame.  The arrangement I purchased for ONLY $87, has since been discontinued but I have seen many other basket systems that would create the same solution.   I also found the laundry labels at bhg.com.  I printed them out and then purchased individual laminating sheets from Target to cover the labels.  I attached the labels to the bins using 3M double sided tape.  The labels are still holding great. 



"Laundry Day" is a breeze now.  Everyone puts their laundry in the correct bin and when I go to wash a load it is already sorted.  That is "magic" to me!!!


You do not necessarily need to buy new baskets.  Below is a picture from bhg.com using already owned baskets and the same labels I use. 

bhg.com

I am also attaching the new "Algot" system from Ikea that performs the same function as the "Antonius" that I have.  Other laundry sorting solutions that I have come across are on Pinterest and at The Container Store.  After planning where this would function best in your home it is a very easy project to execute and easy to maintain.



Algot System
ikea.com

First Weekly Dinner Menu & Recipes

Welcome back! This is the first entry for the weekly dinner menu. I hope you are hungry!

For the first few weeks when I post the menu I will also add the "Theme" list as a reminder for my followers and any newcomers. I have also added a short list of "Notes" that can be used toward any meal that you decide to try.

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.

The 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.

Notes

1. In the grocery list template I have NOT added salt, pepper, and extra virgin olive oil. I assume you have these on hand already
2. 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.
3. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
4. 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.
5. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
6. The majority of the meals are 30 minutes or less. We all have busy schedules!!!

LET'S GET STARTED!!!

 

 

 Monday- Panera Mac-n-Cheese w/Beef Filet

(or steak or choice) & Green Beans

Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish

Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce
4- 4-6oz. beef filets (or steak of choice)
Montreal steak seasoning
Extra virgin olive oil
1- package of fresh green beans
Salt & Pepper

Directions
1. Prepare pasta according to package directions and preheat grill for steaks.
2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and  bubbles. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
6. Meanwhile, season beef filets (or steak of choice) with Montreal Steak Seasoning and some extra virgin olive oil.  Place and grill and cook until desired doneness.
7. Cook green beans according to package directions.

 

Serves 4 to 6, Ready in 30 minutes  paneramacncheese

 

Tuesday- Crispy Chicken Chipotle Wrap

w/Chips and Salsa *slow cooker meal*

Quick Dinner Fixins Crispy Chipotle Chicken Wraps
discovered on Mels Kitchen Cafe, adapted from Cook’s Country

Ingredients

• 2-3 chicken boneless, skinless chicken breasts (thawed or frozen)
• 1/2 cup chipotle marinade, or thick red sauce of your choice (enchilada sauce, baja chipotle, ect. Don’t use a light oil or lemon base though, wont work with the mayo).
• 1/2 teas red pepper flakes
• salt and pepper
• 3 scallions, sliced thin
• 2 celery stalks, diced
• 1/2 red pepper, diced
• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons Tabasco sauce
• 2 cups shredded empire cheddar cheese and colby
• 4 (12-inch) flour tortillas
• 1 jar of store bought or homemade salsa
• 1 bag of tortilla chips

Directions

1. Place chicken in a slow cooker, season with salt and pepper and pour chipotle marinade on top. Cover and cook on low for 5-7 hours, until the chicken is easily shredded with a fork.
2. Stir in scallions, celery, pepper, mayo, sour cream, and tabasco. Eyeball it – if your’s does not need 1/3 cup of mayo, don’t use that much.
3. Meanwhile, preheat panini press or skillet. Sprinkle tortilla with cheese and scoop chicken into center. Fold together like a burrito and place on panini press and cook until tortilla is golden brown. If using a traditional skillet, press down on the top of the wrap with a plate to get a good golden brown, flipping halfway through.
4. Serve with your favorite store bought or homemade salsa and tortilla chips.

Serves 4          crispychipotlechickenwraps

 

Wednesday- Beef and Orange Stir-Fry

 

Beef and Orange Stir-Fry   

(Martha Stewart Everyday Food 2004)

Ingredients

• 3 oranges
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions, green parts only, cut into 1-inch lengths
• 2 cups of minute rice, cooked

Directions

1. Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
2. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
4. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through.
5. Cook minute rice according to package directions, serve with beef and orange stir-fry.

Serves 4, Ready in 25 minutes beefandorangestirfry

 

 

Thursday- Bacon & Feta Stuffed Chicken Breast

w/Couscous & Carrots *slow cooker meal*

 

Bacon and Feta Stuffed Chicken Breast

(from allrecipes.com)

 

Ingredients

• 8 slices bacon
• 1/2 cup crumbled feta
• 8 skinless, boneless chicken breast halves
• 4 (14.5 ounce) cans diced tomatoes
• 2 tablespoons chopped fresh basil
• 1 package of Near East roasted garlic couscous
• 1 package of fresh carrots, steamed
• Salt and pepper to taste

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
2. Mix bacon and feta together in small bowl.
3. Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
4. Place chicken in slow cooker, then add tomatoes and basil.
5. Cook on High until chicken is no longer pink in the middle, about three hours. 
6. Prepare couscous and carrots according to directions.
7. Serve chicken with couscous and carrots.         

Serves 4           baconandfetastuffedchicken     

 

 

Friday- Cajun Snapper (or fish of choice)

with Red Beans & Rice

 

Cajun Snapper with Red Beans & Rice

(from bhg.com)

 

Ingredients

• 1 package of fully cooked kielbasa, chopped (you can also use hot dogs)
• 1 box of Zatarain's Red Beans and Rice, cooked to package directions
• Bottled hot pepper sauce (optional)
• 1 pound red snapper fillets (or whichever fish you prefer), cut into 4 portions
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

 

1. In a medium saucepan cook kielbasa (or hot dogs) over medium heat for 2 to 3 minutes or until heated through. Then add Zatarain's rice and seasonings according to the directions.

 

2. Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet melt butter over medium heat. In a shallow dish combine flour and remaining 2 teaspoons Cajun seasoning. Press top side of fish portions into the flour mixture, then place fish, skin side down, in hot butter. Cook for 3 to 5 minutes or until skin is crisp. Carefully turn fish with a metal spatula. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork.*  As another option you can bake

 

3. Serve fish over rice and beans. if desired, drizzle with pan juices and sprinkle with snipped fresh parsley.

 

Serves 4, Ready in 25 minutes     cajunredsnapperwithredbeansandrice

 

 

Saturday- Italian Chili

 

Italian Chili

(From Sandra Lee Semi-Homemade)

Ingredients

·         1-lb of lean ground beef

·         ½-lb of Italian sausage

·         1-chopped onion

·         1-chopped green pepper

·         3-cloves of garlic, minced

·         1-28oz. can of Italian style tomatoes

·         1-15oz. can of chickpeas (garbanzo beans), drained

·         1-15oz. can of light kidney beans, drained

·         1 cup of water

·         3 tbls of Worcestershire

·         2-3 tbls of chili powder

·         2 tsp. of dried basil

·         2 tsp. of dried oregano

·         ½ tsp. of hot sauce (or more if you like it spicy)

·         ¼ tsp. of salt

Directions

1.      In a large skillet cook ground beef and Italian sausage, breaking them up while it cooks, add onion, green pepper, and garlic.  Once the meat is cooked drain.

2.      In crock pot combine meat mixture, undrained tomatoes, chickpeas, kidney beans, water, Worcestershire, chili powder, basil, oregano, hot sauce, and salt.

3.      Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Serves 6-8 but I make double and freeze it to use in the future.  

 

Sunday- Pork Tenderloin Sandwiches w/Creamy Blue Cheese Dressing

(from foodandwine.com)

Ingredients

3/4 cup mayonnaise

1/2 cup plain yogurt

1/2 cup extra-virgin olive oil

6 ounces blue cheese, preferably Maytag Blue, crumbled

1 tablespoon red wine vinegar

Salt and freshly ground pepper

All-purpose flour, for dredging

3 large eggs, lightly beaten

2 cups fine, dry bread crumbs

Two 1 1/4-pound pork tenderloins, each one sliced on the bias into 4 pieces and pounded 1/4 inch thick

Vegetable oil, for frying

8 kaiser rolls, split

4 cups shredded lettuce

2 large tomatoes, cut crosswise into 4 slices

Hot sauce, for serving (optional)

1 bag of sweet potato fries, cooked

 

Directions

1. Preheat the oven to 400°. In a medium bowl, whisk the mayonnaise with the yogurt, then whisk in the olive oil until smooth. Stir in the blue cheese and vinegar and season with salt and pepper
2. Put the flour, beaten eggs and bread crumbs into 3 shallow bowls. Season the pork cutlets with salt and pepper. Dredge the pork cutlets in the flour, shaking off the excess, then dip in the beaten eggs and bread crumbs.
3. In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 3 pork cutlets over moderately high heat until browned, about 2 minutes per side. Drain on paper towels, then transfer the pork cutlets to a rimmed baking sheet. Repeat with the remaining cutlets, adding more oil to the skillet as needed. Reduce the heat to moderate if they start browning too quickly.
4. Transfer the cutlets to the oven and bake for 3 to 4 minutes, until just cooked through. Put the rolls in the oven, cut sides up, and bake for 1 minute, until the rolls are lightly toasted.
5. Spread about 2 tablespoons of the blue cheese dressing on each side of the rolls. Mound 1/2 cup of the shredded lettuce on the bottom half of each roll. Top with a tomato slice and a pork cutlet and close the sandwiches. Cut the sandwiches in half and serve with hot sauce.
6. Bake sweet potato fries in oven while you are frying the pork.

***Make AheadThe blue cheese dressing can be refrigerated for up to 3 days. Bring to room temperature before serving.

Serves 8, Ready in 30 minutes     porktenderloinsandwichescreamybluecheese

 

***I hope you try these recipes and find that they are easy to prepare, quick on time, and taste delicious.  Please give me feedback if I have missed anything or if you have any suggestions.