Tuesday, September 13, 2011

Week 3

13. Honey Mustard Pork skillet with rice
14. Baja Chicken Fajitas **slow cooker, chips and salsa
15. Baked Tilapia and roasted veggies
16. Quiche with strawberry/ yogurt parfait
17. Chipotle Pork Ribs ** can be made in the crock pot
18. Italian saus., penne w/ tomato cream sauce
Grocery List: Week 3

Boneless pork chops
Chicken breast
Frozen Tilapia
3 lbs country style pork ribs
Italian Sausage
5 Limes
Avocado or premade guac (optional)
1 Sweet Potato
2 Onions
2 Squash
Mushrooms (small)
Green onions
Grated ginger
3 Red peppers
Jar Roasted red pepper
Dry white wine
Dijon mustard
Honey Mustard
7 oz. can chipotles in adobo sauce
Olive Oil
Old Bay, Garlic and Herb
Eggs (12)
Whipping Cream (small)
Small sour cream
Cream cheese
Cheese for quiche (swiss, jack, smoked)
Prepared pie shells
Canadian bacon
Vanilla yogurt
Wild Rice side
Plane mashed potatoes
Tomato sauce (2 jars)
Penne pasta
Flour tortillas

13. Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork, and cook 5 min. on each side or until browned. Remove pork from pan. Add 1 ½ cups white wine, 1/3 cup honey, and ¼ cup Dijon mustard; bring to a boil and cook 3 min. Return chops to the pan; reduce heat, and simmer 12 minutes, turning pork after 6 minutes. Serve with wild rice.
14. Slice chicken in half creating thin cutlets. Whisk together 1/3 cup olive oil, ¼ cup tequila, the juice of 2 limes, 3 tbsp. cilantro, 2 minced garlic clove, 1 tbsp honey, and 1 tsp. salt. Toss the chicken pieces in ½ of the mixture, and let marinade for 1 hour. Combine 1 cup sour cream with juice of 1 lime ; season with salt and pepper(optional topping). Grill chicken (in a pan or outdoors). Heat tortillas. Slice a few jarred roasted red peppers and heat in microwave for 20 sec. Chop a few green onions, a little cilantro, and avocado.
Top tortilla with chicken, some reserved tequila dressing, sour cream, red peppers, green onions, cilantro, and avocado.
15. Thaw fish. Skin and cube sweet potato, slice red pepper, slice squash, chop onion. Toss all veggies, including mushrooms, with olive oil and any seasonings (old bay, Italian seasonings- rosemary, basil, oregano) garlic salt, pepper, red pepper. Spread veggies on a roasting pan, Place in a 400 degree oven for 30 minutes. Remove and stir/toss. Place back in the oven. Place the fish on another roasting pan. Drizzle with olive oil. Heavily season with old bay, garlic salt, and a little pepper on both sides. Place fish in the oven and bake for 20 minutes (until flaky).
16. Slice strawberries. Toss in Splenda or sugar and let sit in fridge for a few hours (can also marinate them in a little amaretto or orange juice). Cut the Canadian bacon into cubes and toss in a tbsp (or so) of honey mustard (or Dijon). Chop 5 green onions and chop a few jarred red peppers. Grate cheese. In a thawed pie crust place the ham, green onions, red peppers, and a handful of cheese. Beat together 6 eggs and 1 cup cream with salt and pepper. Pour into crust. Bake at 375 for 35-40 minutes. Let rest for 10 minutes before serving. Serve with yogurt and strawberries with juice.
17. In a food processor, combine 1 cup honey, 2 cups ketchup, 1-2 tsp ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork. Marinate for at least 4 hours (up to 24 hours). Prepare a grill pan, or grill. Grill and baste with remaining sauce. ***to cook in crock pot- cook on low for 7-8 hours. Serve with mashed potatoes.
18. In a heavy sauté pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Remove from pan and slice. In the pan sauté 1 sliced red pepper and 1 onion for 3-4 minutes. Add 3-5 chopped garlic cloves. Sauté for another 2 minutes, add sausage back to pan. Reduce heat and pour in spaghetti sauce. Stir in a few chunks of cream cheese. Simmer for 5-10 minutes. Serve over penne.

Thursday, September 1, 2011

Week 2

7. Tacos and rice
8. Meatloaf and mashed potatoes and carrot coins (optional)
9. Green chicken enchiladas and fruit
10. Glazed pork with a box rice side
11. Man-which and sweet potato chips
12. Chicken thighs w/artichoke cream sauce and pasta
Grocery List: Week 2

Chicken thighs (boneless skinless)** OR Chicken breast
Hamburger meat (need 5-6 lbs total. Need at least 1 lb to be ground chuck, 1 lb sirloin).
Rotisserie chicken
Pork chops
Heavy cream
Parmesan cheese
Cheddar cheese
16 oz mushrooms
Garlic cloves
Cram cheese
Chives or green onions
Sweet potatoes
Shredded lettuce
1 Red pepper
Carrots coins (around 3 lbs)
Tomatoes (optional, tacos)
Onions (need 3, extra for tacos)
Garlic cloves
Cilantro- may have some left over from week before
Fruit for fruit salad (or frozen baked apples)
Avocados or Guac (optional, tacos and enchiladas)
6oz. garlic flavored croutons
White wine
Honey (large—you will use it)
Maple Syrup
Brown sugar
Chicken broth (box)
Can artichoke hearts
Balsamic vinegar
16 oz. salsa verde (I use La Conseta)
1 can cream of (your choice)-celery, chicken,
Spanish or Mexican rice mix
Manwhich sauce
Corn tortillas (soft)
Taco shells
Hamburger buns
Rigatoni pasta (or other tube noodle)

7. Self explanatory. Serve with Spanish rice.

8. Mix 6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme In a food processor and pulse till crumbed.
Mix 1 onion, roughly chopped
1 handful carrot coins(optional)
3 whole cloves garlic
1 red bell pepper in a food processor and pulse till fine, but not mush.
Crumble 1lbs ground chuck and 1 lbs ground sirloin into a bowl. Gently mix with vegetable and crouton mixture(be careful not to OVER MIX) Add 1 1/2 teaspoon salt and 1 egg.
Mix 1 cup ketchup
1 tbs. brown sugar
Dash Worcestershire sauce
Dash hot pepper sauce
and 2 tablespoon honey together. Divide and add half to the meat mixture. Form a loaf with the meat (use a loaf pan to help you). Place the loaf in the center of a cookie sheet that is covered in foil and sprayed (I use a silicon baking sheet) Place in a 325 degree oven for 15 minutes. Remove and glaze with the remaining glaze mixture. Return to the oven and cook for 30-45 min. more. (internal temp should be 155).
Prepare the Carrots- optional
In a large skillet, combine the carrots, ¼ cup syrup ( or honey), 2 tbsp. butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
9. Combine salsa verde and can of cream of ? soup (I use chicken or celery). Spoon just enough sauce in to the bottom of a 13x9 to cover the bottom. Shred a rotisserie chicken. Combine with a block of cream cheese that is room temperature, garlic salt, 2-3 tbs. chopped cilantro, 1/2 minced onion (optional), and ½ block of shredded Monterey jack cheese. Place 2 tbsp. mixture in the middle of corn tortillas, roll, and place seam side down in prepared dish. Bake at 350 for 35 minutes. Remove and cover with remaining ½ block cheese (and more onions) and return to oven until cheese is melted and bubbly (about 15 min).
* serve with a fruit salad or baked apples
10. Make a glaze of 4 garlic cloves, chopped, 1 tbsp. rosemary, ½ cup balsamic vinegar, 3 tbsp. honey, 2 tbsp. olive oil, and 1 tbsp. Dijon mustard (**I sometimes double this). Salt and pepper the pork chops. Heat a tablespoon of oil in a pan and sear the pork on both sides (3min each). Pour the glaze over the pork and let it simmer for 8-10 min. (I put mine in a 350 degree oven – pan and all). Remove the pork and reduce the sauce by boiling it for several minutes.
11. Cook Manwhich filling as directed. For Sweet potato chips: Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasonings (old bay, garlic salt, Italian seasonings- whatever you want). Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd (this will make them mushy). Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 -30minutes. Let cool 5 to 10 minutes before serving.
12. Salt and pepper chicken pieces. Heat 3tbs. olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet. Add sliced mushrooms to pan with 5 chopped garlic cloves, and stir around and cook for a couple of minutes. Add ½ cup wine and cook for a minute while it evaporates. Pour in 2 cups chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, then add chicken back to pan. Add artichoke hearts (14.5 oz can drained, rinsed, and patted dry- I chop them a little). Put the lid on the skillet and continue cooking over medium-low heat for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).** because I do 2 packs of thighs I put mine in a sprayed casserole dish with foil over it and place it in a 375 oven for 30 min.** Remove lid and reduce heat to low **or put back in the oven**. Pour in 1 cup cream and shake/stir to distribute. Add chives, and add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes. Remove chicken to a serving plate. Pour sauce back into sauce pan and bring it to a slow boil. Thicken with a 1 tbs.cornstarch that has been mixed with 1 tbsp. COLD water, whisk in. Stir and check for seasonings; add salt and pepper to taste. Pour over cooked pasta. Top with more chives and Parmesan.