- For the busiest weeknights this week, do Recipes 1, 2 (if you get home in time to bake it - you need 1 1/2 hours) and 5 (pre-cut everything up the night before). For make-ahead recipes, see recipe 3 (mac & cheese).
- If you've never made a curry before, I challenge you to make recipe 4 - Sweet Potato Chicken Curry. It's delicious, easy to make, and a great way to expand your palate and try some new spices!
January 28, 2010
Week 3 Recipes & Shopping List
NOTES
Week 3, Recipe 1: Chicken Portabello with Rice
NOTES:
• You can slice up the mushrooms & put the flour & spices in a bag the night before to save time when you are ready to prepare the meal.
• Instead of baby portobello mushrooms, you can use the plain white ones that are cheaper but the portobellos ones are REALLY tasty.
• This meal serves 4 people.
INGREDIENTS
• 1/4 cup all purpose flour, divided
• 1 1/4 tsp salt, divided
• 1 1/4 tsp rubbed sage, divided
• 1/2 tsp dried thyme
• 1/2 tsp pepper
• 4 boneless skinless chicken breast (or 2 if they are large)
• 2 tbsp olive oil
• 1 small package baby portobello mushrooms, sliced
• 6 oz cream cheese
• 1 c. chicken broth
• Cooked rice
DIRECTIONS
1. Cook rice according to directions (I usually estimate 1 cup rice per two adults).
2. Meanwhile, in a large resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.
3. In the same skillet, saute mushrooms with a little extra oil if needed until tender. Reduce heat and add cream cheese, broth and remaining salt and sage. Cook and stir until cheese is melted.
4. Serve sauce over chicken and (if desired) rice.
• You can slice up the mushrooms & put the flour & spices in a bag the night before to save time when you are ready to prepare the meal.
• Instead of baby portobello mushrooms, you can use the plain white ones that are cheaper but the portobellos ones are REALLY tasty.
• This meal serves 4 people.
INGREDIENTS
• 1/4 cup all purpose flour, divided
• 1 1/4 tsp salt, divided
• 1 1/4 tsp rubbed sage, divided
• 1/2 tsp dried thyme
• 1/2 tsp pepper
• 4 boneless skinless chicken breast (or 2 if they are large)
• 2 tbsp olive oil
• 1 small package baby portobello mushrooms, sliced
• 6 oz cream cheese
• 1 c. chicken broth
• Cooked rice
DIRECTIONS
1. Cook rice according to directions (I usually estimate 1 cup rice per two adults).
2. Meanwhile, in a large resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.
3. In the same skillet, saute mushrooms with a little extra oil if needed until tender. Reduce heat and add cream cheese, broth and remaining salt and sage. Cook and stir until cheese is melted.
4. Serve sauce over chicken and (if desired) rice.
Week 3, Recipe 2: Round Steak with Potatoes
NOTES
• This makes a really yummy gravy to pour over meat and mashed potatoes. It pairs well with green beans or peas.
• Instead of mashed potatoes, you could serve the meat and gravy with egg noodles.
• My mom's recipe
INGREDIENTS
• 1-2 lbs round steak (depending on your family size)
• 1/3 c. flour
• 3 tbsp shortening or oil
• 1 envelope dry onion soup mix
• 1 c. water
• 2 cans cream of mushroom soup
• 3-5 large russet potatoes (depending of family size)
• Any combination of milk, butter, and/or sour cream to mix with potatoes (I usually use mostly milk, a few tbsp of sour cream and a tbsp or so of butter)
• Salt and pepper to taste
DIRECTIONS1. Peel and cube potatoes then place in a large saucepan and cover with water. Bring to a boil and reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, cut meat into serving-size portions (if needed), flour and brown in oil or shortening (just a minute or so on both sides).
3. Place meat in a rectangular baking dish with sides and sprinkle onion soup mix over meat.
4. In a small bowl, mix water and mushroom soup together and pour over browned meat.
5. Cover and bake at 350 degrees for 1 1/2 hours.
6. Several minutes before meat is done, mash potatoes in a large pot using a hand-held potato masher or a ricer. Turn heat on medium high and add milk, stirring until you reach the desired consistency. Add several dollops of butter and/or sour cream if desired and stir until well incorporated/melted. Season to taste with salt and pepper.
7. Serve gravy over meat and mashed potatoes.
• This makes a really yummy gravy to pour over meat and mashed potatoes. It pairs well with green beans or peas.
• Instead of mashed potatoes, you could serve the meat and gravy with egg noodles.
• My mom's recipe
INGREDIENTS
• 1-2 lbs round steak (depending on your family size)
• 1/3 c. flour
• 3 tbsp shortening or oil
• 1 envelope dry onion soup mix
• 1 c. water
• 2 cans cream of mushroom soup
• 3-5 large russet potatoes (depending of family size)
• Any combination of milk, butter, and/or sour cream to mix with potatoes (I usually use mostly milk, a few tbsp of sour cream and a tbsp or so of butter)
• Salt and pepper to taste
DIRECTIONS1. Peel and cube potatoes then place in a large saucepan and cover with water. Bring to a boil and reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, cut meat into serving-size portions (if needed), flour and brown in oil or shortening (just a minute or so on both sides).
3. Place meat in a rectangular baking dish with sides and sprinkle onion soup mix over meat.
4. In a small bowl, mix water and mushroom soup together and pour over browned meat.
5. Cover and bake at 350 degrees for 1 1/2 hours.
6. Several minutes before meat is done, mash potatoes in a large pot using a hand-held potato masher or a ricer. Turn heat on medium high and add milk, stirring until you reach the desired consistency. Add several dollops of butter and/or sour cream if desired and stir until well incorporated/melted. Season to taste with salt and pepper.
7. Serve gravy over meat and mashed potatoes.
Week 3, Recipe 3: Baked Mac & Cheese
NOTES
• The mixture of chicken broth and whole milk makes for a creamy sauce.
• You can make this casserole ahead of time but do not sprinkle with the buttered breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap for up to 3 days. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow mac & cheese to sit at room temp for 1 hour before baking. (If frozen, thaw in the fridge for at least 24 hours before letting it sit at room temp).
• From America's Test Kitchen Cookbook
INGREDIENTS
• 8 tbsp (1 stick) unsalted butter
• 2 c. breadcrumbs
• 1 lb elbow macaroni
• 1 garlic clove, minced
• 1 tsp dry mustard, dissolved in 1 tsp water
• 1/4 tsp cayenne pepper
• 6 tbsp all-purpose flour
• 3 1/2 c. whole milk
• 1 3/4 c. chicken broth
• 1 lb colby (or colby jack) cheese, shredded
• 8 oz extra-sharp cheddar cheese, shredded
• Pepper to taste
DIRECTIONS1. Adjust an oven rack to middle position and heat oven to 400 degrees. Melt 2 tbsp butter and toss with breadcrumbs.
2. Bring a large pot of water to a boil for the macaroni. Stir in 1 tbsp salt and the macaroni and cook until almost tender but still firm to the bit. Drain the mac and leave it in the colander.
3. Wipe the pot dry and add the remaining 6 tbsp butter and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 sec.
4. Stir in the flour and cook until golden, about 1 min. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slighlty thickened, about 6 minutes.
5. Off the heat, whisk in the cheeses until completley melted. Season with salt and pepper to taste. Stir in the drained mac and break up any clumps until well combined.
6. Pour into a 9x13 inch baking dish. Sprinkle evenly with breadcrumbs (or refrigerate or freeze if going to). Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool about 5 min before serving.
• The mixture of chicken broth and whole milk makes for a creamy sauce.
• You can make this casserole ahead of time but do not sprinkle with the buttered breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap for up to 3 days. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow mac & cheese to sit at room temp for 1 hour before baking. (If frozen, thaw in the fridge for at least 24 hours before letting it sit at room temp).
• From America's Test Kitchen Cookbook
INGREDIENTS
• 8 tbsp (1 stick) unsalted butter
• 2 c. breadcrumbs
• 1 lb elbow macaroni
• 1 garlic clove, minced
• 1 tsp dry mustard, dissolved in 1 tsp water
• 1/4 tsp cayenne pepper
• 6 tbsp all-purpose flour
• 3 1/2 c. whole milk
• 1 3/4 c. chicken broth
• 1 lb colby (or colby jack) cheese, shredded
• 8 oz extra-sharp cheddar cheese, shredded
• Pepper to taste
DIRECTIONS1. Adjust an oven rack to middle position and heat oven to 400 degrees. Melt 2 tbsp butter and toss with breadcrumbs.
2. Bring a large pot of water to a boil for the macaroni. Stir in 1 tbsp salt and the macaroni and cook until almost tender but still firm to the bit. Drain the mac and leave it in the colander.
3. Wipe the pot dry and add the remaining 6 tbsp butter and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 sec.
4. Stir in the flour and cook until golden, about 1 min. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slighlty thickened, about 6 minutes.
5. Off the heat, whisk in the cheeses until completley melted. Season with salt and pepper to taste. Stir in the drained mac and break up any clumps until well combined.
6. Pour into a 9x13 inch baking dish. Sprinkle evenly with breadcrumbs (or refrigerate or freeze if going to). Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool about 5 min before serving.
Week 3, Recipe 4: Sweet Potato Chicken Curry
NOTES
• Because the curry needs to simmer one and a half hours, have the spices mixed together in a small container and the chicken cubed ahead of time to save time.
• From Cooking Light
INGREDIENTS
• 2 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• cayenne pepper to taste for desired level of spiciness (I would estimate that 1/2 tsp adds a mild spice while 2 tsp would make the dish fairly spicy)
• 1 bay leaf
• 1 1/2 tsp olive oil
• 1 1/2 lb skinless, boneless chicken breast cut into 1-inch pieces
• 1 large onion, sliced
• 1 1/2 tsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 14 oz chicken broth
• 1 14.5-oz can diced tomatoes, undrained
• 2 c. cubed peeled sweet potato
• 3/4 c. canned chickpeas, rinsed and drained
• 1/2 c. frozen green peas
• 1 tbsp lemon juice (optional)
• Cooked rice
DIRECTIONS1. Combine the spices (through bay leaf) in a small bowl.
2. Heat oil in a large pot over medium-high heat. Add chicken to pan; sauté 5 min or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 min or until tender, stirring frequently. Increase heat to med-high, return chicken to pan. Cook 1 min, stirring occasionally.
3. Stir in ginger and garlic; cook 1 min, stirring constantly. Add curry powder mixture, cook 2 min, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
4. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 min or until thoroughly heated. Remove from heat; stir in lemon juice if desired. Discard bay leaf and serve over rice.
• Because the curry needs to simmer one and a half hours, have the spices mixed together in a small container and the chicken cubed ahead of time to save time.
• From Cooking Light
INGREDIENTS
• 2 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• cayenne pepper to taste for desired level of spiciness (I would estimate that 1/2 tsp adds a mild spice while 2 tsp would make the dish fairly spicy)
• 1 bay leaf
• 1 1/2 tsp olive oil
• 1 1/2 lb skinless, boneless chicken breast cut into 1-inch pieces
• 1 large onion, sliced
• 1 1/2 tsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 14 oz chicken broth
• 1 14.5-oz can diced tomatoes, undrained
• 2 c. cubed peeled sweet potato
• 3/4 c. canned chickpeas, rinsed and drained
• 1/2 c. frozen green peas
• 1 tbsp lemon juice (optional)
• Cooked rice
DIRECTIONS1. Combine the spices (through bay leaf) in a small bowl.
2. Heat oil in a large pot over medium-high heat. Add chicken to pan; sauté 5 min or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 min or until tender, stirring frequently. Increase heat to med-high, return chicken to pan. Cook 1 min, stirring occasionally.
3. Stir in ginger and garlic; cook 1 min, stirring constantly. Add curry powder mixture, cook 2 min, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
4. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 min or until thoroughly heated. Remove from heat; stir in lemon juice if desired. Discard bay leaf and serve over rice.
Week 3, Recipe 5: Breakfast Burritos (for dinner!)
INGREDIENTS
• 8 large eggs, lightly beaten
• 1/4 cup milk
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 tsp veg. oil
• 6 oz chorizo sausage or hot Italian sausage
• 1 red onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped medium
• 1 jalapeno chile, stemmed, seeded and minced
• 1 tbsp unsalted butter
• 6 oz cheddar cheese, shredded (1 1/2 c.)
• 3 green onions, sliced thin
• 6 8- to 9-inch flour tortillas
• 1 c. sour cream
• 1 c. salsa, jarred or fresh
DIRECTIONS1. Whisk together the eggs, milk, salt, and pepper. Heat oil in a large skillet over med-high heat until shimmering then add sausage and cook until lightly browned, about 1 1/2 min. Add onion, bell pepper, and jalapeno and continue to cook until they are beginning to brown, about 5 min. Transfer the sausage mixture to a bowl and cover to keep warm.
2. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs, and cook while gently pushing, lifting and folding them from one side of the pan to the other until they are nicely clumped, about 2 min. Quickly fold in the cheddar and green onion then remove the mixture from the pan. Fold in the chorizo mixture.
3. Place the tortillas in a stack wrapped in a moist clean towel and microwave until warm - about 30-45 sec. Distribute the eggs evenly among the tortillas and roll into burritos (Spread a portion of the filling in a line across each tortilla, just off center. Fold the sides of the tortilla over the filling, then roll the bottom edge of the tortilla tightly up over the filling and continue to roll into a burrito). Slice the burritos in half and serve with sour cream and salsa.
• 8 large eggs, lightly beaten
• 1/4 cup milk
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 tsp veg. oil
• 6 oz chorizo sausage or hot Italian sausage
• 1 red onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped medium
• 1 jalapeno chile, stemmed, seeded and minced
• 1 tbsp unsalted butter
• 6 oz cheddar cheese, shredded (1 1/2 c.)
• 3 green onions, sliced thin
• 6 8- to 9-inch flour tortillas
• 1 c. sour cream
• 1 c. salsa, jarred or fresh
DIRECTIONS1. Whisk together the eggs, milk, salt, and pepper. Heat oil in a large skillet over med-high heat until shimmering then add sausage and cook until lightly browned, about 1 1/2 min. Add onion, bell pepper, and jalapeno and continue to cook until they are beginning to brown, about 5 min. Transfer the sausage mixture to a bowl and cover to keep warm.
2. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs, and cook while gently pushing, lifting and folding them from one side of the pan to the other until they are nicely clumped, about 2 min. Quickly fold in the cheddar and green onion then remove the mixture from the pan. Fold in the chorizo mixture.
3. Place the tortillas in a stack wrapped in a moist clean towel and microwave until warm - about 30-45 sec. Distribute the eggs evenly among the tortillas and roll into burritos (Spread a portion of the filling in a line across each tortilla, just off center. Fold the sides of the tortilla over the filling, then roll the bottom edge of the tortilla tightly up over the filling and continue to roll into a burrito). Slice the burritos in half and serve with sour cream and salsa.
Week 3 Shopping List
NOTES
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way if you decide a certain recipe doesn’t sound good, you can easily cross all the items from that recipe off the shopping list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• The shopping list assumes you have at least small amounts of flour, sugar, and cooking oil (vegetable or canola) on hand.
Meat/Seafood
• Chicken: 4 chicken breasts (1 per person unless they are large then divide in half) (1) and 1 ½ lb boneless, skinless chicken breasts (4)
• 1-2 lbs round steak (depending on family size) (2)
• 6 oz chorizo or hot Italian sausage (5)
Veggies/Fruit
• 1 small package baby portobello mushrooms (1)
• 3-5 large russet potatoes (depending on family size or how many mashed potatoes you want left over) (2)
• Garlic clove (or buy jarred pre-minced kind) (3, 4)
• 1 white or yellow onion (4)
• Small chunk fresh ginger (4)
• 1 14.5 oz can diced tomatoes (4)
• ½ c. frozen green peas (4)
• 1 tbsp fresh lemon juice (optional) (4)
• 1 large sweet potato (4)
• 1 small red onion (5)
• 1 red bell pepper (5)
• 1 jalapeno (5)
• 1 small bunch green onions (5)
Breads & starches
• 1 pound elbow macaroni (3)
• Rice (1, 4)
• 6 8- to 9-inch flour tortillas (5)
Spices
• Rubbed sage (1)
• Dried thyme (1)
• 1 tsp dry mustard (3)
• ¼ tsp cayenne pepper (3, 4)
• 2 tsp curry powder (4)
• 2 tsp ground coriander (4)
• 1 tsp ground turmeric (4)
• 1 bay leaf (4)
Dairy
• 6 oz cream cheese (1)
• Milk: approximately ½ - ¾ cup milk (2), 3 ½ c. whole milk (3), ¼ c. (5)
• Sour cream (small amount is optional for recipe (2) but will need 1 c. for recipe (5))
• Butter (1 tbsp optional for recipe (2)), 1 stick unsalted butter (3), 1 tbsp unsalted butter (5)
• 1 pound Colby cheese, shredded (3) (I have used it with Colby Jack and this works fine)
• 8 oz extra-sharp cheddar cheese, shredded (3)
• 6 oz shredded cheddar cheese (5) (if you have leftover sharp cheddar from mac and cheese, you can use that)
Other
• Chicken broth: 1 c. (1), 1 ¾ c. (3) and 14.5 oz (4)
• 1 envelope dry onion soup mix (2)
• 2 cans cream of mushroom soup (2)
• 2 c. breadcrumbs (Panko kind are best) (3)
• 1 can chickpeas (garbanzo beans) (4)
• 1 c. salsa (5)
• 8 large eggs (5)
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way if you decide a certain recipe doesn’t sound good, you can easily cross all the items from that recipe off the shopping list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• The shopping list assumes you have at least small amounts of flour, sugar, and cooking oil (vegetable or canola) on hand.
Meat/Seafood
• Chicken: 4 chicken breasts (1 per person unless they are large then divide in half) (1) and 1 ½ lb boneless, skinless chicken breasts (4)
• 1-2 lbs round steak (depending on family size) (2)
• 6 oz chorizo or hot Italian sausage (5)
Veggies/Fruit
• 1 small package baby portobello mushrooms (1)
• 3-5 large russet potatoes (depending on family size or how many mashed potatoes you want left over) (2)
• Garlic clove (or buy jarred pre-minced kind) (3, 4)
• 1 white or yellow onion (4)
• Small chunk fresh ginger (4)
• 1 14.5 oz can diced tomatoes (4)
• ½ c. frozen green peas (4)
• 1 tbsp fresh lemon juice (optional) (4)
• 1 large sweet potato (4)
• 1 small red onion (5)
• 1 red bell pepper (5)
• 1 jalapeno (5)
• 1 small bunch green onions (5)
Breads & starches
• 1 pound elbow macaroni (3)
• Rice (1, 4)
• 6 8- to 9-inch flour tortillas (5)
Spices
• Rubbed sage (1)
• Dried thyme (1)
• 1 tsp dry mustard (3)
• ¼ tsp cayenne pepper (3, 4)
• 2 tsp curry powder (4)
• 2 tsp ground coriander (4)
• 1 tsp ground turmeric (4)
• 1 bay leaf (4)
Dairy
• 6 oz cream cheese (1)
• Milk: approximately ½ - ¾ cup milk (2), 3 ½ c. whole milk (3), ¼ c. (5)
• Sour cream (small amount is optional for recipe (2) but will need 1 c. for recipe (5))
• Butter (1 tbsp optional for recipe (2)), 1 stick unsalted butter (3), 1 tbsp unsalted butter (5)
• 1 pound Colby cheese, shredded (3) (I have used it with Colby Jack and this works fine)
• 8 oz extra-sharp cheddar cheese, shredded (3)
• 6 oz shredded cheddar cheese (5) (if you have leftover sharp cheddar from mac and cheese, you can use that)
Other
• Chicken broth: 1 c. (1), 1 ¾ c. (3) and 14.5 oz (4)
• 1 envelope dry onion soup mix (2)
• 2 cans cream of mushroom soup (2)
• 2 c. breadcrumbs (Panko kind are best) (3)
• 1 can chickpeas (garbanzo beans) (4)
• 1 c. salsa (5)
• 8 large eggs (5)
January 21, 2010
Week 2 Recipes & Shopping List
NOTES
• To familiarize yourself with how this works, read "how to use this blog" off to the right-hand-side.
• You'll find 5 separate postings below and a then shopping list that corresponds to the 5 previous recipes.
• To familiarize yourself with how this works, read "how to use this blog" off to the right-hand-side.
• You'll find 5 separate postings below and a then shopping list that corresponds to the 5 previous recipes.
Recipe 1, Week 2: Spinach & Mushroom Manicotti
NOTES
• This is a great recipe to make on Sunday and eat either Monday or Tuesday night. Make recipe as directed and cover tightly in fridge for up to two days. While you're at it, double the recipe and make two pans so you'll have one to freeze later! Bake a frozen manicotti right out of the freezer at 350 degrees for about 2 hours or until hot and bubbly.
• Instead of ricotta, you can use cottage cheese. I did this last time and it still tasted great!
• Pasta sauce can be expensive. An inexpensive kind that actually tastes good is Hunts Four Cheese in a large can.
• Use what's left of the spinach in this recipe in Recipe 4's Saucy Italian Orzo with Spinach
INGREDIENTS
• 1 pkg manicotti noodles
• About 6-8 medium-sized mushrooms, diced fine
• 3 cloves garlic, minced
• Approximately 6 oz spinach, chopped (several large handfuls before chopping)
• 1 3/4 c. cottage cheese or ricotta
• 2 c. mozzarella
• 1/4 c. parmesan
• 1-2 eggs, lightly beaten (use 2 if after mixing everything together, the mixture is not sticking together really well)
• 1/2 tsp salt
• 1 tsp basil
• 1/4 tsp black pepper
• 1 jar/can pasta sauce
DIRECTIONS
1. Cook noodles according to directions. DO NOT overcook as they will split and be difficult to fill. You can cool them on wax paper so they don't stick to each other.
2. In a saucepan, heat one tablespoon olive oil and saute chopped mushrooms for about 5 minutes on medium-low heat. Add garlic and cook for 30 sec longer then add chopped spinach and cook about 1 minute more or until wilted.
3. In a large bowl, mix the cottage cheese, mozarella, parmesan, spices and eggs. Add mushroom mixture to cheese mixture and stir.
4. Spread a 9x11 inch pan about a quarter of the pasta sauce. Fill manicotti with mixture and place in pan. You can put the filling in a ziplock bag then snip one corner of the bag, insert it in noodle and fill. I usually find it makes less mess to just use a spoon and my fingers. Spoon rest of sauce over manicotti and cover tightly with foil.
5. Cook at 400 degrees for about 25 min or until hot and bubbly. Remove foil and top with extra parmesan cheese.
Recipe 2, Week 2: Baked Pasta with Ground Beef & Veggies
NOTES
• From my mother-in-law's kitchen
INGREDIENTS
• 1 lb ground beef
• 1 lb bowtie pasta (or other type if you have that on hand)
• 1 pkg frozen veggies or 1 cup corn and 1 cup peas
• 1 can cream of chicken soup
• 1/2 c. shredded mozzarella cheese
• 1/2 c. cheddar cheese
• 1/4 tsp salt
• 1/4 tsp garlic powder
• Ground black pepper to taste
DIRECTIONS1. Cook pasta according to directions, drain and set aside. I usually don't use the whole pound of pasta (maybe 10-12 oz).
2. In a saucepan, brown grown beef and season with salt, garlic powder and ground black pepper to taste.
3. In a large bowl, mix the beef mixture, pasta, veggies, soup, and shredded cheese. Place mixture in a round casserole dish and cover with foil or lid.
4. Cook at 350 degrees for about 35 min or until hot and bubbly. Really simple but very yummy!
• From my mother-in-law's kitchen
INGREDIENTS
• 1 lb ground beef
• 1 lb bowtie pasta (or other type if you have that on hand)
• 1 pkg frozen veggies or 1 cup corn and 1 cup peas
• 1 can cream of chicken soup
• 1/2 c. shredded mozzarella cheese
• 1/2 c. cheddar cheese
• 1/4 tsp salt
• 1/4 tsp garlic powder
• Ground black pepper to taste
DIRECTIONS1. Cook pasta according to directions, drain and set aside. I usually don't use the whole pound of pasta (maybe 10-12 oz).
2. In a saucepan, brown grown beef and season with salt, garlic powder and ground black pepper to taste.
3. In a large bowl, mix the beef mixture, pasta, veggies, soup, and shredded cheese. Place mixture in a round casserole dish and cover with foil or lid.
4. Cook at 350 degrees for about 35 min or until hot and bubbly. Really simple but very yummy!
Recipe 3, Week 2: White Chili
NOTES
• I always double or triple this recipe. It's good for lunch for many days afterwards!
• From Simply in Season
• The recipe calls for 1 c. cooked chicken. You have several choices here. I usually buy a whole fryer and boil it in water with some chopped celery, carrots, onion, and salt and pepper for about 35-45 minutes or until the meat falls easily from bone. Remove chicken from water, cool and then using a fork, shred it. You will have plenty to freeze for chicken enchiladas or quesadillas, chicken salad, chicken nachos, etc. And you will have yummy chicken broth - enough for your soup and some to freeze as well...for free! For the broth - strain the veggies and small pieces of meat that have fallen off and let broth sit for a bit so you can skim some of the fat from the top. Other options include boiling chicken legs, thighs, or breasts (same directions as with the fryer only they don't need to boil as long) or buying a rotisserie chicken and shredding it.
INGREDIENTS• 1/2 medium onion chopped
• 1/2 c. green pepper, chopped
• 1 stalk celery, chopped fine
• 1 can green chilies
• 2 cloves garlic
• 2 tbsp butter
• 2 tbsp flour
• 2 c. chicken broth (this is what the recipe calls for but I always use more. Or you could use a mixture of chicken broth and water with chicken bouillon cubes).
• 1/2 c. milk
• 1 can navy or other white beans
• 2 c. corn
• 1 c. cooked chicken
• 1/4 c. sour cream
• 1 tsp poultry seasoning
• 1 tsp ground cumin (I usually add more like 3 tsp)
• Salt and pepper to taste
• Chopped cilantro (optional but yummy)
• Shredded cheddar or monterrey jack cheese (optional)
DIRECTIONS1. In a large frying pan, sauté first 5 ingredients (through garlic) until just tender and set aside.
2. In a soup pot, melt butter, blend in flour, and cook briefly. Stir in broth and milk. Cook over medium high heat, stirring continuously, until sauce thickens.
3. Add beans through cumin to pot along with sautéed veggies and heat through. Season to taste with chopped fresh cilantro, salt, and pepper. Garnish with shredded cheese.
• I always double or triple this recipe. It's good for lunch for many days afterwards!
• From Simply in Season
• The recipe calls for 1 c. cooked chicken. You have several choices here. I usually buy a whole fryer and boil it in water with some chopped celery, carrots, onion, and salt and pepper for about 35-45 minutes or until the meat falls easily from bone. Remove chicken from water, cool and then using a fork, shred it. You will have plenty to freeze for chicken enchiladas or quesadillas, chicken salad, chicken nachos, etc. And you will have yummy chicken broth - enough for your soup and some to freeze as well...for free! For the broth - strain the veggies and small pieces of meat that have fallen off and let broth sit for a bit so you can skim some of the fat from the top. Other options include boiling chicken legs, thighs, or breasts (same directions as with the fryer only they don't need to boil as long) or buying a rotisserie chicken and shredding it.
INGREDIENTS• 1/2 medium onion chopped
• 1/2 c. green pepper, chopped
• 1 stalk celery, chopped fine
• 1 can green chilies
• 2 cloves garlic
• 2 tbsp butter
• 2 tbsp flour
• 2 c. chicken broth (this is what the recipe calls for but I always use more. Or you could use a mixture of chicken broth and water with chicken bouillon cubes).
• 1/2 c. milk
• 1 can navy or other white beans
• 2 c. corn
• 1 c. cooked chicken
• 1/4 c. sour cream
• 1 tsp poultry seasoning
• 1 tsp ground cumin (I usually add more like 3 tsp)
• Salt and pepper to taste
• Chopped cilantro (optional but yummy)
• Shredded cheddar or monterrey jack cheese (optional)
DIRECTIONS1. In a large frying pan, sauté first 5 ingredients (through garlic) until just tender and set aside.
2. In a soup pot, melt butter, blend in flour, and cook briefly. Stir in broth and milk. Cook over medium high heat, stirring continuously, until sauce thickens.
3. Add beans through cumin to pot along with sautéed veggies and heat through. Season to taste with chopped fresh cilantro, salt, and pepper. Garnish with shredded cheese.
Recipe 4, Week 2: Saucy Italin Orzo with Spinach
NOTES
• Use the rest of your spinach from the manicotti recipe.
• From Taste of Home
INGREDIENTS• 1 lb ground beef
• 1 large onion, chopped
• 3 garlic cloves
• 2 cans (14 1/2 oz each) diced tomatoes with italian seasonings
• 1 can (14 1/2 oz) beef broth
• 1 can (6 oz) tomato paste
• 3/4 c. uncooked orzo pasta
• 1 tsp. italian seasoning (I just used approximately 1 tsp basil, 1 tsp oregano, and 1/2 tsp red pepper flakes)
• 2 c. fresh baby spinach
• salt and pepper to taste
• parmesan cheese for sprinkling on pasta
DIRECTIONS1. In a large pot, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, broth, tomato paste, orzo and italian seasoning. Bring to a boil; reduce heat; cover and simmer for 15-20 min or until orzo is tender. Add spinach; cook and stir until spinach is wilted.
Recipe 5, Week 2: Garlicky Stir-Fried Shrimp & Veggies
NOTES
• Buy the large frozen bags of peeled and deveined shrimp. The shrimp behind the meat counter is usually more expensive and not any fresher (it's been thawed and put on ice for display). The bags are cheaper and can last for several meals.
INGREDIENTSSauce - whisk together and set aside (through red pepper flakes):
• 3 tbsp chicken broth or water
• 3 tbsp dry sherry (I used white cooking wine and it worked well)
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/8 tsp red pepper flakes
For stir-fry:
• 3 garlic cloves, minced
• 1 bunch green onions, diced
• 1 tbsp grated ginger
• 3 tbsp vegetable or canola oil
• 1 lb shrimp
• 1/8 tsp sugar
• salt and pepper to taste
• 3 tbsp vegetable or canola oil
• 2 carrots, peeled and 1/8 in thick
• 1 c. fresh mushrooms, sliced
• 2 c. broccoli florets
• cooked rice, quinoa, or rice noodles (I estimate usually about 1 cup rice per two people. Quinoa cooking instructions: bring 2 c. water to a boil, add 1 c. quinoa, cover, and simmer on low 15 min. Remove from heat and let sit 5 minutes before fluffing with a fork).
Directions
1. Mix the garlic, onions, ginger and 1 tbsp if vegetable or canola oil together. Pat shrimp dry with paper towels, then season with sugar, 1/8 tsp salt and 1/8 tsp pepper.
2. Heat 1 tbsp of vegetable or canola oil in a large skillet or wok and add shrimp. Cook on both sides until pink, about 2 minutes. Transfer to a bowl and cover with foil.
3. And remaining tbsp of oil to skillet and return to med-high heat until shimmering. Add carrots and broccoli and cook & stir for 3 minutes. Add mushrooms and stir for 2 min more or until veggies are crisp-tender.
4. Clear center of pan and add garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula until fragrant for about 30 sec. Stir the garlic mixture into the veggies. Return shrimp to the skillet.
5. Re-whisk the sauce to recombine then add to skillet. Toss until all ingredients are well coated with sauce. Season with salt and pepper to taste. Serve over cooked rice, quinoa, or rice noodles.
• Buy the large frozen bags of peeled and deveined shrimp. The shrimp behind the meat counter is usually more expensive and not any fresher (it's been thawed and put on ice for display). The bags are cheaper and can last for several meals.
INGREDIENTSSauce - whisk together and set aside (through red pepper flakes):
• 3 tbsp chicken broth or water
• 3 tbsp dry sherry (I used white cooking wine and it worked well)
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/8 tsp red pepper flakes
For stir-fry:
• 3 garlic cloves, minced
• 1 bunch green onions, diced
• 1 tbsp grated ginger
• 3 tbsp vegetable or canola oil
• 1 lb shrimp
• 1/8 tsp sugar
• salt and pepper to taste
• 3 tbsp vegetable or canola oil
• 2 carrots, peeled and 1/8 in thick
• 1 c. fresh mushrooms, sliced
• 2 c. broccoli florets
• cooked rice, quinoa, or rice noodles (I estimate usually about 1 cup rice per two people. Quinoa cooking instructions: bring 2 c. water to a boil, add 1 c. quinoa, cover, and simmer on low 15 min. Remove from heat and let sit 5 minutes before fluffing with a fork).
Directions
1. Mix the garlic, onions, ginger and 1 tbsp if vegetable or canola oil together. Pat shrimp dry with paper towels, then season with sugar, 1/8 tsp salt and 1/8 tsp pepper.
2. Heat 1 tbsp of vegetable or canola oil in a large skillet or wok and add shrimp. Cook on both sides until pink, about 2 minutes. Transfer to a bowl and cover with foil.
3. And remaining tbsp of oil to skillet and return to med-high heat until shimmering. Add carrots and broccoli and cook & stir for 3 minutes. Add mushrooms and stir for 2 min more or until veggies are crisp-tender.
4. Clear center of pan and add garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula until fragrant for about 30 sec. Stir the garlic mixture into the veggies. Return shrimp to the skillet.
5. Re-whisk the sauce to recombine then add to skillet. Toss until all ingredients are well coated with sauce. Season with salt and pepper to taste. Serve over cooked rice, quinoa, or rice noodles.
Week 2 Shopping List
NOTES
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way if you decide a certain recipe doesn’t sound good, you can easily cross all the items from that recipe off the shopping list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Please note I did not include any sides in the meals so add extra frozen vegetables, side salad ingredients, garlic bread, dessert, etc. to the shopping list as needed!
• The shopping list assumes you have at least small amounts of flour, sugar, and cooking oil (vegetable or canola) on hand.
Meat/Seafood
• 2 lbs ground beef (2, 4)
• Shredded chicken (You'll need at least 1 cup for the soup. Read the "Notes" under recipe 3 for options for how to get shredded chicken.) (3)
• 1 lb shrimp (5)
Veggies/Fruit
• Garlic (1, 3, 4, 5) (or to save time, buy the pre-minced jarred kind)
• 1 bag baby spinach (9 oz bag) (1, 4)
• 1 package mushrooms (1, 5)
• White or yellow onion (3, 4) (approximately 1 1/2 onions)
• 1 pkg frozen veggies or 1 c. corn (frozen or canned) and 1 c. frozen peas (2)
• 2 c. frozen or canned corn (3)
• 1 stalk celery (3)
• 1 green pepper (3)
• 1 can diced green chiles (3)
• 1 bunch cilantro (optional) (3)
• 2 cans diced tomatoes with italian seasonings (4)
• 1 6 oz can tomato paste (4)
• 1 bunch green onions (5)
• 1 large head broccoli (5)
• 2 carrots (5)
• Fresh ginger (a small chunk as you only need 1 tbsp grated) (5)
Breads & starches
• 1 box manicotti (1)
• 1 lb bowtie pasta (or tube or rigatoni if you already have those on hand) (2)
• ¾ cup orzo pasta (small rice-like noodles) (3)
• Rice (brown is best for you) or try quinoa (another whole grain; see cooking instructions in recipe 5) or rice noodles (5)
Spices
• Black pepper (all but 5)
• Salt (all)
• Basil (1)
• Garlic powder (2)
• Poultry seasoning (3)
• Cumin (3)
• Italian seasoning (4) or:
• Red pepper flakes (also needed for recipe 5)
• Basil
• Oregano
Dairy
• 2 1/2 c. mozzarella (Recipe (1) needs 2 c., Recipe (2) needs ½ c.)
• 1 ¾ c. cottage cheese or ricotta (1)
• ¼ c. parmesan plus extra for topping (real parmigiano reggiano is best!) (1)
• ½ c. cheddar cheese (2) plus extra for topping soup with (3) and orzo pasta (4)
• ½ c. milk (3)
• ¼ c. sour cream (3)
Other
• 1-2 eggs (1)
• 1 jar marinara/pasta sauce (Hunts Four Cheese is tasty and inexpensive) (1)
• 1 can cream of chicken soup (2)
• at least 2 c. chicken broth - I end up using more like 4 - (3) plus 3 tbsp (5) (if you can't find a small can, buy the bigger one and freeze any leftovers in a freezer bag or plastic container)
• 1 can navy or other white beans (3)
• 1 14 1/2 oz can beef broth (4)
• 2 tbsp soy sauce (5)
• 1 tsp cornstarch (5)
• ½ tsp sesame oil (5) (you can use canola or vegetable oil to save money but the sesame oil gives this dish a nice flavor and I will include it in most of my stir-fry recipes)
• 3 tbsp dry sherry or white cooking wine (5)
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way if you decide a certain recipe doesn’t sound good, you can easily cross all the items from that recipe off the shopping list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Please note I did not include any sides in the meals so add extra frozen vegetables, side salad ingredients, garlic bread, dessert, etc. to the shopping list as needed!
• The shopping list assumes you have at least small amounts of flour, sugar, and cooking oil (vegetable or canola) on hand.
Meat/Seafood
• 2 lbs ground beef (2, 4)
• Shredded chicken (You'll need at least 1 cup for the soup. Read the "Notes" under recipe 3 for options for how to get shredded chicken.) (3)
• 1 lb shrimp (5)
Veggies/Fruit
• Garlic (1, 3, 4, 5) (or to save time, buy the pre-minced jarred kind)
• 1 bag baby spinach (9 oz bag) (1, 4)
• 1 package mushrooms (1, 5)
• White or yellow onion (3, 4) (approximately 1 1/2 onions)
• 1 pkg frozen veggies or 1 c. corn (frozen or canned) and 1 c. frozen peas (2)
• 2 c. frozen or canned corn (3)
• 1 stalk celery (3)
• 1 green pepper (3)
• 1 can diced green chiles (3)
• 1 bunch cilantro (optional) (3)
• 2 cans diced tomatoes with italian seasonings (4)
• 1 6 oz can tomato paste (4)
• 1 bunch green onions (5)
• 1 large head broccoli (5)
• 2 carrots (5)
• Fresh ginger (a small chunk as you only need 1 tbsp grated) (5)
Breads & starches
• 1 box manicotti (1)
• 1 lb bowtie pasta (or tube or rigatoni if you already have those on hand) (2)
• ¾ cup orzo pasta (small rice-like noodles) (3)
• Rice (brown is best for you) or try quinoa (another whole grain; see cooking instructions in recipe 5) or rice noodles (5)
Spices
• Black pepper (all but 5)
• Salt (all)
• Basil (1)
• Garlic powder (2)
• Poultry seasoning (3)
• Cumin (3)
• Italian seasoning (4) or:
• Red pepper flakes (also needed for recipe 5)
• Basil
• Oregano
Dairy
• 2 1/2 c. mozzarella (Recipe (1) needs 2 c., Recipe (2) needs ½ c.)
• 1 ¾ c. cottage cheese or ricotta (1)
• ¼ c. parmesan plus extra for topping (real parmigiano reggiano is best!) (1)
• ½ c. cheddar cheese (2) plus extra for topping soup with (3) and orzo pasta (4)
• ½ c. milk (3)
• ¼ c. sour cream (3)
Other
• 1-2 eggs (1)
• 1 jar marinara/pasta sauce (Hunts Four Cheese is tasty and inexpensive) (1)
• 1 can cream of chicken soup (2)
• at least 2 c. chicken broth - I end up using more like 4 - (3) plus 3 tbsp (5) (if you can't find a small can, buy the bigger one and freeze any leftovers in a freezer bag or plastic container)
• 1 can navy or other white beans (3)
• 1 14 1/2 oz can beef broth (4)
• 2 tbsp soy sauce (5)
• 1 tsp cornstarch (5)
• ½ tsp sesame oil (5) (you can use canola or vegetable oil to save money but the sesame oil gives this dish a nice flavor and I will include it in most of my stir-fry recipes)
• 3 tbsp dry sherry or white cooking wine (5)
January 14, 2010
Week 1 Recipes & Shopping List
NOTES
• To familiarize yourself with how this works, read "how to use this blog" off to the right-hand-side.
• You'll find 5 separate postings below and a then shopping list that corresponds to the 5 previous recipes.
• To familiarize yourself with how this works, read "how to use this blog" off to the right-hand-side.
• You'll find 5 separate postings below and a then shopping list that corresponds to the 5 previous recipes.
Week 1, Recipe 1: Garlicky Rigatoni with Broccoli
From http://www.parents.com/
Ingredients
• 3/4 pound Italian chicken sausage, casings removed (or use ground sausage)
• 3 cloves garlic, minced (or used pre-minced jarred garlic)
• 1 pound rigatoni or other similar pasta
• 3/4 cup fat-free chicken broth
• 1/4 teaspoon red-pepper flakes
• 1 large head broccoli, cut into flowerets
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice (I usually use the bottled kind but if you don’t use it often, it may be cheaper to just buy a small lemon)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons grated Parmesan (real parmigiano reggiano cheese (not the kind that’s pre-grated in the plastic shake container) is best and even though it’s more expensive, you need less and it tastes so much better!)
Directions
1. Bring large pot of lightly salted water to boiling.
2. Crumble sausage into nonstick skillet with garlic; sauté 5 minutes.
3. Add rigatoni to boiling water. Cook until al dente, tender yet firm.
4. Add broth, flakes and broccoli to skillet. Cover; cook 5 minutes. Uncover; add oil, juice, salt, pepper and cheese. Remove from heat.
5. Drain pasta; put in bowl. Toss with sauce. Cover; let sit 2 minutes.
Week 1, Recipe 2: Two-Bean Tamale Pie
NOTES:
• From Better Homes and Garden Cookbook
Ingredients
• 1 cup chopped green pepper (1 large)
• ½ cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 small jalapeno (if you want a little kick) (optional)
• 1 tbsp cooking oil
• 1 15-oz can kidney beans, rinsed, drained and slightly mashed (just use a fork to lightly mash some of them)
• 1 15-oz can pinto beans, rinsed, drained, and slightly mashed
• 1 6-oz can (2/3 cup) vegetable juice
• 1 4-oz can diced green chile peppers, undrained
• 1 tsp chili powder
• ½ tsp ground cumin (or more to taste)
• 1 8 ½ oz packaged corn muffin mix
• ½ - ¾ c. (according to taste preferences) shredded cheddar cheese
• ¼ c. snipped fresh cilantro
Directions
1. Preheat oven to 400 degrees. Grease a 2-quart baking dish and set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
2. Prepare corn muffin mix according to package directions (except for baking it); add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake, uncovered, about 25 min or until golden. Serve with salsa and sour cream if desired.
• From Better Homes and Garden Cookbook
Ingredients
• 1 cup chopped green pepper (1 large)
• ½ cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 small jalapeno (if you want a little kick) (optional)
• 1 tbsp cooking oil
• 1 15-oz can kidney beans, rinsed, drained and slightly mashed (just use a fork to lightly mash some of them)
• 1 15-oz can pinto beans, rinsed, drained, and slightly mashed
• 1 6-oz can (2/3 cup) vegetable juice
• 1 4-oz can diced green chile peppers, undrained
• 1 tsp chili powder
• ½ tsp ground cumin (or more to taste)
• 1 8 ½ oz packaged corn muffin mix
• ½ - ¾ c. (according to taste preferences) shredded cheddar cheese
• ¼ c. snipped fresh cilantro
Directions
1. Preheat oven to 400 degrees. Grease a 2-quart baking dish and set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
2. Prepare corn muffin mix according to package directions (except for baking it); add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake, uncovered, about 25 min or until golden. Serve with salsa and sour cream if desired.
Week 1, Recipe 3: Spinach and Bacon Quiche
Ingredients
• 1 single pie crust (make your own, use the Jiffy pie crust mix – just add water – or buy a refrigerated or frozen pie crust)
• ½ c chopped onion
• 6 slices bacon, cooked and crumbled
• 6-8 beaten eggs
• ½ c. dairy sour cream
• ½ c. half-and-half, light cream, or milk
• ¼ tsp salt
• 1/8 tsp white or black pepper (white pepper is the same as black, just a lighter color so it’s nice for “white” recipes where you don’t want to see the black pepper)
• About 3 c. lightly packed fresh spinach, chopped (use more or less for your family’s taste preferences)
• 2/3 c. mozzarella cheese
• ½ c. shredded swiss cheese (the recipe I base this quiche on calls for mozzarella and swiss but I’ve always used just mozzarella)
Directions
1. If making your own crust, roll out and line a 9-inch pie plate with the pastry. Trim and crimp edges as desired. Line unpricked pastry shell with double thickness of foil and bake at 450 degrees for 8 minutes. Then remove foil and bake 4-5 min longer or until pastry is set and dry. Reduce temperature to 350.
2. In a large skillet, cook onion in a little olive oil until softened. Add chopped spinach and cook until wilted.
3. In a bowl, stir together eggs, sour cream, half-and-half or ilk, salt, & pepper. Stir in onions, spinach, cheese, and cooked bacon crumbles.
4. Pour egg mixture into the hot pastry shell. Bake at 350 for about 40-50 min or until a knife inserted in the center comes out clean. If necessary, cover the edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.
• 1 single pie crust (make your own, use the Jiffy pie crust mix – just add water – or buy a refrigerated or frozen pie crust)
• ½ c chopped onion
• 6 slices bacon, cooked and crumbled
• 6-8 beaten eggs
• ½ c. dairy sour cream
• ½ c. half-and-half, light cream, or milk
• ¼ tsp salt
• 1/8 tsp white or black pepper (white pepper is the same as black, just a lighter color so it’s nice for “white” recipes where you don’t want to see the black pepper)
• About 3 c. lightly packed fresh spinach, chopped (use more or less for your family’s taste preferences)
• 2/3 c. mozzarella cheese
• ½ c. shredded swiss cheese (the recipe I base this quiche on calls for mozzarella and swiss but I’ve always used just mozzarella)
Directions
1. If making your own crust, roll out and line a 9-inch pie plate with the pastry. Trim and crimp edges as desired. Line unpricked pastry shell with double thickness of foil and bake at 450 degrees for 8 minutes. Then remove foil and bake 4-5 min longer or until pastry is set and dry. Reduce temperature to 350.
2. In a large skillet, cook onion in a little olive oil until softened. Add chopped spinach and cook until wilted.
3. In a bowl, stir together eggs, sour cream, half-and-half or ilk, salt, & pepper. Stir in onions, spinach, cheese, and cooked bacon crumbles.
4. Pour egg mixture into the hot pastry shell. Bake at 350 for about 40-50 min or until a knife inserted in the center comes out clean. If necessary, cover the edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.
Week 1, Recipe 4: Easy Vegetable Soup
NOTES:
• Can be made ahead, cooled, covered and refrigerated for up to 3 days or frozen for up to one month. So double or triple the recipe to have leftovers and then have some to freeze! You can Add white beans and macaroni to make it more like a minestrone if desired.
• FromAmerica
Ingredients
• 2 tbsp olive oil
• 1 onion, minced
• 2 ribs celery, chopped fine
• 2 carrots, peeled and chopped fine
• 2 garlic cloves, minced
• Salt
• 5 c. low-sodium vegetable broth
• 2 medium russet potatoes, scrubbed and chopped medium
• 1 14.5-oz can diced tomatoes with Italian seasonings, drained
• 1 c. frozen peas, thawed
• Pepper
• Optional: parmesan and pesto to garnish
• Optional: 1 can white beans (navy or cannellini) and macaroni pasta
Directions
1. Heat oil in a large pot over medium low heat until shimmering. Stir in the onion, celery, carrots, garlic and ¾ tsp salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 min.
2. Stir in the broth, potatoes, and tomatoes. Bring to a simmer and cook until potatoes are tender, about 15 min. Off the heat, add the peas. Let the soup stand for 2 min. Season with salt and pepper to taste.
• Can be made ahead, cooled, covered and refrigerated for up to 3 days or frozen for up to one month. So double or triple the recipe to have leftovers and then have some to freeze! You can Add white beans and macaroni to make it more like a minestrone if desired.
• From
Ingredients
• 2 tbsp olive oil
• 1 onion, minced
• 2 ribs celery, chopped fine
• 2 carrots, peeled and chopped fine
• 2 garlic cloves, minced
• Salt
• 5 c. low-sodium vegetable broth
• 2 medium russet potatoes, scrubbed and chopped medium
• 1 14.5-oz can diced tomatoes with Italian seasonings, drained
• 1 c. frozen peas, thawed
• Pepper
• Optional: parmesan and pesto to garnish
• Optional: 1 can white beans (navy or cannellini) and macaroni pasta
Directions
1. Heat oil in a large pot over medium low heat until shimmering. Stir in the onion, celery, carrots, garlic and ¾ tsp salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 min.
2. Stir in the broth, potatoes, and tomatoes. Bring to a simmer and cook until potatoes are tender, about 15 min. Off the heat, add the peas. Let the soup stand for 2 min. Season with salt and pepper to taste.
Week 1, Recipe 5: Chicken Fried Rice
Notes
• From Cooking Light
Ingredients
• 2 chicken breasts, chopped
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/4 cup vegetable oil
• 3/4 cup chopped onion
• 1/2 (10 oz.) package frozen mixed vegetables, thawed
• 4 cups cooked white rice
• 3 eggs
• Salt
• Black pepper
Directions
1. In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
3. Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine. Serve warm.
• From Cooking Light
Ingredients
• 2 chicken breasts, chopped
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/4 cup vegetable oil
• 3/4 cup chopped onion
• 1/2 (10 oz.) package frozen mixed vegetables, thawed
• 4 cups cooked white rice
• 3 eggs
• Salt
• Black pepper
Directions
1. In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
3. Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine. Serve warm.
Week 1 Shopping List
Week 1 Shopping List
NOTES:• I have organized the shopping list by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way if you decide a certain recipe doesn’t sound good, you can easily cross all the items from that recipe off the shopping list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Please note I did not include any sides in the meals so add extra frozen vegetables or side salad ingredients to the shopping list as needed!
Meat
• Italian chicken sausage (about ¾ lb either ground or links) (1)
• 6 slices bacon (3)
• 2 chicken breasts
Veggies/Fruit
• Garlic (1, 2, 4)
• Broccoli (1)
• 1 lemon (1)
• Onion (2, 3, 4, 5)
• Green pepper (2)
• 1 4-oz can green chiles (2)
• 1 bunch cilantro (2)
• Fresh spinach (about 3 cups) (3)
• Celery (4)
• Carrots (4)
• 2 medium russet potatoes (4)
• 1 14.5 oz can diced tomatoes with Italian seasonings (4)
• 1 c. frozen peas (4)
• Pesto (optional) to garnish soup (4)
• 1 package frozen mixed vegetables (5)
Breads & starches
• Rigatoni or similar pasta (1)
• 1 8 ½ oz packaged corn muffin mix (2)
• 1 pie crust (frozen or refrigerated or use a Jiffy Pie Crust mix or make your own!)
• Macaroni pasta (optional) to add to vegetable soup (4)
• White rice (you can use brown but for fried rice I think white is best) (5)
Spices
• Black pepper
• White pepper (3) (you can use black pepper if you don’t have white)
• Salt
• Red pepper flakes (1)
• Chili powder (2)
• Ground cumin (2)
Dairy
• Parmesan (real parmigiano reggiano is best!) (1, 4)
• About ½ c. cheddar cheese (2)
• About 2/3 c. mozzarella cheese or a little over a cup if not using swiss cheese also (3)
• ½ c. swiss cheese (3) – optional if you want to just use mozzarella
• ½ c. half-and-half, light cream or milk (3)
• ½ c. sour cream (3)
Other
• Chicken broth (1)
• Olive oil (1, 3, 4)
• Cooking oil – Canola or Vegetable (2, 5)
• 1 15-oz can kidney beans (2)
• 1 15-oz can pinto beans (2)
• 1 6-oz can vegetable juice (2)
• 9-11 eggs (3, 5)
• 5 c. low-sodium vegetable broth (4)
• 1 can white beans like navy or cannellini (optional) to add to soup (4)
• Soy sauce (5)
• Sesame oil (5)
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