• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• Check NOTES under each meal for ahead-of-time preps.
• By clicking on “older posts” at the bottom of this page, you can look back at previous week’s recipes.
• If you are looking for a particular recipe, use the search box at the right-hand-side then scroll to the top of the page to see search results.
• There are several yummy sandwiches this week. Buy a large loaf of good sourdough or ciabatta and use for both of those recipes.
• Stay tuned for a DELICIOUS RECIPE for using those in-season strawberries you'll find right now - Strawberry Pancake Roll-Ups. I'll post that when I get a chance this weekend.
RECIPE 1: CHICKEN & MUSHROOM PANINI
(Modified from Cooking Light)
(Photo from Photo: Randy Mayor; Styling: Kellie Gerber Kelley from www.myrecipes.com)
NOTES:
• This recipe will make 4 sandwiches.
INGREDIENTS
• 2 c. sliced mushrooms
• 1 tsp garlic, minced
• ¼ c. mayo
• 1 tbsp capers
• Cooking spray
• Ciabatta or sourdough bread, sliced
• 8 oz chicken breast (either grilled (on outdoor grill or on grill pan on stove), sliced in thin strips
• Sliced fresh tomato or chopped sun-dried tomatoes (packed without oil) (optional)
• 4 slices provolone cheese
DIRECTIONS
1. Cook chicken on grill outside or on a grill pan coated with cooking spray on stovetop.
2. In a skillet over medium-high heat, cook mushrooms and garlic in oil for 3-ish min or until mushrooms are tender. Remove from heat and set aside.
3. Combine mayo and capers in a food processor (or chop capers by hand) and pulse until well combined. Spread 1 tbsp mayo mixture over 4 slices of bread and top with mushrooms, chicken, cheese, and tomato (if using).
4. Heat a large grill pan over medium heat (or heat a skillet if you don’t have a grill pan) and coat with cooking spray. Add sandwiches to pan and past a heavy skillet or bowl on top of sandwiches; press gently to flatten sandwiches. Cook 2 min on each side or until bread is toasted (leave skillet on top of sandwiches while they cook).
RECIPE 2: PENNE & SAUSAGE CASSEROLE
(From Taste of Home 2010)
NOTES: • This recipes makes TWO 13 x 9-inch casseroles. Freeze one or halve the recipe.
• I made this the night before (through step 3) and then took out of fridge the next evening for about ½ hour to bring to room temp before baking.
• The original recipe calls for 4 c. fontina and 4 c. mozzarella. I didn’t have fontina on hand so I used all mozzarella with some parmesan.
Ingredients
• 1 ½ lbs penne pasta
• 1 lb Italian sausage (turkey or pork)
• 1 lb sliced fresh mushrooms
• 1 large onion, chopped
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp dried oregano
• 1 ½ c. dry red wine or beef broth, divided
• 2 cans chopped tomatoes (I used the roasted garlic kind)
• 1 15-oz can tomato sauce
• 1 c. beef broth
• 4 c. shredded mozzarella cheese
• 4 c. shredded fontina cheese
• Minced fresh parsley (optional)
Directions
1. Cook the pasta according to the package directions. Meanwhile, in a large pot, cook sausage over medium heat until no longer pink; drain and set aside.
2. In the same pot, sauté the mushrooms and onion in oil until tender. Add garlic and oregano, cook 1 min longer and stir in 1 c. wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce the heat; cover and simmer 15 min.
3. Drain the pasta. Spread ½ c. sauce in each of two greased 13x9-inch rectangular baking dishes. Divide half of the pasta between the dishes; top each with 2 ½ c. sauce and 1 c. each of the cheeses. Repeat layers.
4. Cover and bake at 350 for 25 minutes. Uncover; bake 5-10 min longer or until bubbly and the cheese is melted. Sprinkle with minced parsley if desired.
RECIPE 3: ROASTED EGGPLANT & RED PEPPER SANDWICHES
(Modified from Cooking Light)
NOTES:
• This recipe makes 2 sandwiches so double accordingly.• A recipe next week will use the rest of the pesto.
Ingredients
• 8 ½-inch thick eggplant slices
• 2 tsp olive oil, divided
• ½ of a large red bell pepper
• 4 1-oz slices of ciabatta bread (or sourdough)
• 2 tbsp refrigerated pesto (or make your own with pine nuts, fresh basil, olive oil, salt, black pepper, garlic, and parmesan)
• 1 c. baby arugula or mixed greens
• Fresh ground black pepper
• Slices of provolone cheese or soft goat cheese
Directions
1. Preheat broiler and arrange sliced eggplant in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 tsp oil. Cut bell pepper in half lengthwise, discard seed and membrane and place ½ of pepper, skin side up, on baking sheet.
2. Flatten pepper with your hand. Broil eggplant and pepper for about 4 minutes; turn eggplant over (but not bell pepper). Broil about 4 min longer until eggplant is softened. Broil bell pepper until the skin is blackened. Place bell pepper in a zip-top plastic bag or brown paper bag and seal. Let stand for 15 minutes then peel and discard skins and slice into thin strips.
3. Broil bread slices for 2 min or until lightly browned, turning once. Place provolone on bread and broil until slightly melted (if using goat cheese instead, wait to spread that on the top bread slice – see below). Remove bread from oven and spread 1 tsp pesto over cheese, then layer sandwiches with eggplant and red pepper. Toss arugula or mixed greens with a little olive oil and black pepper and place over red pepper. Top with remaining slice of bread (if using soft goat cheese instead of provolone, spread 2 tbsp on top slice of bread).
RECIPE 4: CILANTRO-LIME CHICKEN WITH AVOCADO SALSA
Ingredients
• 2 tbsp minced fresh cilantro
• 2 ½ tbsp fresh lime juice• 1 ½ tbsp olive oil
• 4 6-oz skinless, boneless chicken breast halves
• ¼ tsp salt
• Cooking spray
For salsa:
• 1 c. chopped tomato
• 2 tbsp finely chopped onion
• 2 tsp fresh lime juice
• ¼ tsp salt
• 1/8 tsp freshly ground black pepper
• 1 avocado, peeled and finely chopped
Directions
1. To prepare chicken, combine first 4 ingredients in a bowl; toss & let stand 3 min. remove chicken and discard marinade. Sprinkle chicken evenly with ¼ tsp salt.
2. Heat a grill pan over medium-high heat (or your outdoor grill) and coat pan with cooking spray. Cook chicken about 6 min on each side or until done.
3. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.
RECIPE 5: COLD SESAME PEANUT NOODLES
NOTES: • This is a make-ahead recipe since the noodles need to be chilled. You may need to add a little water before serving.
• You will want to double the recipe for a family or 4 or larger.
• Serve with cooked veggies (stir-fry blend) on the side.
• To toast sesame seeds, heat in a dry skillet over medium heat, tossing every minute or so until lightly browned (about 7 -10 min)
Ingredients
• 1 clove garlic, minced
• 2 tsp fresh grated ginger
• 1 chopped green onion, including green part
• 1 tbsp unsalted peanut butter
• 1 tbsp Tahini sauce (ground sesame seeds)
• 1 tsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• Hot water (1/2-1 c.)
• 8 oz soba, rice or ramen-type noodles
Directions
1. Place the garlic, ginger, scallion, peanut butter, tahini, soy sauce, rice vinegar, sesame seeds and hot water in a food processor or blender. Process until smooth and transfer to a large mixing bowl.
2. Cook the noodles according to the package direction. Drain & rinse with cold water (this keeps the noodles from sticking).
3. Toss the noodles with the sauce.
4. Refrigerate until chilled through, at least 3 hours. Toss again.
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 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.
• Add sides to the meals as necessary. Side salads go good with the sandwiches (1) & (4). Serve a rice or black beans with (3), and cooked veggies with (2) & (5).
• Please note that recipe (2) makes two large casseroles (one extra to freeze). If you only want to make one, you will want to cut all ingredients from recipe (2) in half.
• Please note that recipe (3) makes 2 sandwiches so double the recipe accordingly (exception: 1 eggplant and 1 red pepper will be plenty for up to 4-6 sandwiches).
• Please note that for a family of 4 or larger you will want to double recipe (5).
Meat/Fish
• Chicken: 1 8-oz breast (for 4 sandwiches) (1), 4 6-oz breasts (4)
• 1 lb Italian sausage (2)
Veggies/Fruit
• Mushrooms: 2 c. sliced (1), 1 lb sliced (2)
• Garlic: 1 tsp minced (1), 6 cloves (2), 1 clove (5)
• Sliced fresh tomato or sun-dried tomatoes (packed without oil) (1) (optional), 1 large tomato (4)
• 2 14 ½-oz cans chopped tomatoes (with roasted garlic or Italian spices) (2)
• 1 15-oz can tomato sauce (2)
• Fresh minced parsley (optional) (2)
•Onions (white or yellow) – 1 large (2), 2 tbsp finely chopped (4), 1 green onion (5)
• Eggplant- 1 large (3)
• Red bell pepper – 1 large (3)
• Refrigerated pesto – 2 tbsp (or make your own with pine nuts, fresh basil, olive oil, salt, pepper, garlic, and parmesan) (3)
• Mixed green or baby arugula (arugula is spicy so go with mixed greens if that suits you better) – 1 c. (3)
• Cilantro – 2 tbsp minced (4)
• 1 lime (4)
• 1 avocado (4)
• Fresh ginger – 2 tsp grated (5)
Breads & starches
• 1 large loaf good ciabatta or sourdough (1), (3)
• 1 ½ lb penne pasta (2)
• 8 oz soba, rice or ramen-type noodles (or 16 oz if doubling the recipe) (5)
Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Capers – 1 tbsp (1) (you’ll find these in a small jar near the pickles)
• Oregano – 1 tbsp (2)
• Dry red cooking wine – 1 ½ c. (2) (or beef broth)
• Unsalted peanut butter – 1 tbsp (5)
• Tahini sauce – 1 tbsp (5) – you can usually find this near the peanut butter or near the Asian food. I’ll use it in a recipe next week too and it’s great for making homemade hummus (recipe to come next week).
• Soy sauce – 1 tsp (5)
Dairy
• Provolone cheese slices (1), (3) (you’ll need 1 slice per sandwich for these two recipes) or if you prefer, use soft goat cheese for (3) instead of provolone
•4 c. mozzarella cheese, shredded & 4 c. fontina cheese, shredded (2) OR use 7 c. mozzarella and 1 c. parmesan
Other
• Oil
• Cooking spray
• Mayo – ¼ c. (1)
• Beef broth, 1 c. (2)
• Sesame seeds, 1 tbsp (5)
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