February 19, 2010

Week 6 Recipes & Shopping List

• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• All the meals this week can be prepared very quickly. See “NOTES” under those specific meals for tips on making the meal (or parts of) ahead of time.

(From Real Simple)

• You can brown the hamburger and add the sweet potato ahead of time. When ready to make, simply add the chopped spinach and reheat then fill turnovers.
• These are really tasty. My husband said, “You could sell these they are so good!”
• Remember to take one sheet (or two if you want to use all the puff pastry) of the puff pastry out of the freezer and let thaw on counter for about 20-30 minutes before trying to unroll and fill.
• One sheet will make two large turnovers and can serve 4 people if you slice them on the diagonal after they bake. This allows you to save 1 sheet of the puff pastry for another meal or dessert. If you decide to do this, you will want to reduce the quantity of ground beef slightly, the sweet potato (grate half of one), the spinach (to about 1 cup) and cheese.

• ½ lb ground beef
• 2 cloves chopped or minced garlic
• Salt and pepper to taste
• 1 or 2 sheet(s) frozen puff pastry, thawed
• 1 ½ c. grated cheddar cheese
• 1 sweet potato, grated
• 2 c. baby spinach, chopped
• 1 ½ c. grated cheddar cheese

1. Brown hamburger with garlic. Add 1 grated sweet potato and cook for several minutes, mixing well. Add 2 c. chopped spinach and cook & stir until spinach wilts, about 1 min.
2. Season with salt and pepper to taste.
3. Cut the sheet(s) of puff pastry in half and pile the beef mixture on one half of each pastry.
4. Top with cheese and seal edges by pinching them together.
5. Bake on a lightly greased baking sheet (I used the spray non-stick kind) at 375 degrees for 25-30 minutes until golden brown.

(from Debi Reynolds)

• Add whatever you like to this crustless quiche. I usually add the black beans, corn, and chilies but leave out or add to it whatever will suit your family’s tastes.

• ¼ lb (1/2 stick) butter
• ½ c. flour
• 6 large eggs, lightly beaten
• 1 c. milk
• 16 oz shredded cheese (cheddar, Monterey, or mozzarella)
• 2 c. cottage cheese
• 1 tsp each: baking powder, salt, sugar
• Optional: 1 can black beans, rinsed & drained; 1 can corn or 1-ish c. frozen corn; 1 can green chilies; crushed red pepper

1. Melt butter in microwave and then mix in ½ c. flour. Place mixture in a large bowl.
2. Add the rest of the ingredients and mix well.
3. Pour into a greased baking dish and bake at 350 about 45 min..

(from Real Simple)

• If making your own blackened spice, mix it together ahead of time and store in a small container.

• 4 6-oz pieces skinless salmon fillets (for a family of 4)
• 2 tbsp blackened spice mix or make your own (see shopping list under “spices” for exact ingredients and measurements)
• Small amount olive oil

1. Heat small amount of oil in a large skillet over medium heat. Coat both sides of salmon with the seasoning and cook, covered, until opaque throughout and blackened, 3 to 4 min per side.


• Make your favorite chili recipe (just make it less liquid-y than normal) or us the one below to top baked potatoes. You can make the chili ahead of time then when ready to prepare, simply follow the 30 minute oven-baked potato recipe, reheat chili and top!

• 1 lb ground beef
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 1 large can (28 oz) diced tomatoes, undrained
• 1 15 ½ oz can chili beans, undrained
• 2 tsp chili powder (or more, to taste)
• ¼ tsp salt
• ¼ tsp pepper
• Baked potatoes
• For topping chili potatoes (optional): sour cream, Monterey jack or cheddar cheese, sliced green onions

1. In a large pot, cook beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomatoes, beans, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. The mixture will be thicker than a normal chili soup. Serve over potatoes.
3. 30-min baked potatoes: Adjust oven rack to middle position and heat to 450 degrees. Poke a few holes in each potato (scrubbed and dried) with the tines of a fork and microwave on high until slightly soft to the touch, about 10 minutes, turning them halfway through. Then transfer them to the oven cook directly on the hot oven rack until a skewer slides easily through the flesh, about 20 minutes. Serve immediately after removing from oven.

(from Real Simple)

• 16 oz refrigerated pizza dough, make your own dough, or use a dry mix (makes 4 8-inch calzones)
• 1 c. ricotta
• 1 c. grated mozzarella
• ¼ c. grated parmesan
• About 5 c. chopped spinach
• Black pepper to taste
• ½ lb thinly sliced salami
• 2 tbsp olive oil
• 1 c. jarred marinara sauce, warmed

1. Heat oven to 400 degrees. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
2. In a large bowl, combine the ricotta, mozzarella, parmesan, spinach, and ¼ tsp pepper.
3. Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.
4. Brush the top of calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Shopping list:

• 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 you can easily pick which recipes you want to try and then find those items (or cross items out) on the 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.
• Don’t forget to add sides as necessary (suggestions: side salad for (1), Mexican or Spanish rice (2), fresh steamed broccoli and garlic bread (3)).

• 1 1/2 lbs ground beef (1, 4)
• Salmon fillets (skinless) – plan for about a 6-oz portion per person (3)
• Salami – thinly sliced, ¼ lb (5)

• 1 sweet potato (1)
• Baby spinach - 2 cups (1), roughly 5 cups chopped (5)
• Garlic: 2 cloves for recipe (1), 2 cloves recipe (4) (You can buy cloves or the pre-jarred kind)
• Corn – 1 can (or 1 ½ c. frozen) (optional) (2)
• Green chilies - 1 can (2) (optional) (2)
• Large baking potatoes (one per person, more if you want to eat the potato-bar chili for leftovers) (4)
• Onions – 2 (4)
• Green pepper – 1 (4)
• Diced tomatoes – 28 oz (4)

Breads & starches
• Frozen puff pastry (Pepperidge Farms is the one I found and costs about $4.99 but it comes with two pastry sheets so it can be used for two different meals for a family of four or smaller, especially if you serve the beef turnovers with a side) (1)
• Pizza dough – 16 oz refrigerated or make your own from scratch or from a dry mix

• Salt
• Black pepper
• Baking powder (2)
• Sugar – 1 tsp (2), 2 tbsp (4)
• Pepper flakes (2) (optional)
• Blackened spice mix (2 tbsp) (3) OR make your own:
1 tbsp paprika, 1 1/4 tsp salt, 1 tsp onion powder, 1 tsp garlic, 1 tsp cayenne (or 1/4 tsp if you don't want it too spicy), ¾ tsp white pepper, ¾ tsp black pepper, ¼ tsp thyme, ½ tsp oregano, & ¼ tsp sage.
• Chili powder (2 tsp or more, if desired)

• Cheddar cheese – 1 ½ c. (1), 1 lb (2) or you can use mozzarella or Monterey Jack for this recipe, for topping potatoes (4)
• Cottage cheese – 2 c. (2)
• Butter – ¼ lb (2)
• Milk – 1 c. (2)
• Ricotta – 1 c. (5)
• Parmesan – ¼ c. grated (5)
• Mozzarella – 1 c. grated (5)

• Flour – ½ c. (2)
• Eggs – 6 large (2)
• 1 can black beans (2) (optional)
• 1 15 ½ oz can chili beans, undrained (4)
• Marinara sauce – 1 c. (5)

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