This week's plan includes two leftover ingredients from last week's plan. I will make notes in the shopping list so you will get the correct ingredient and amount regardless of whether you did last week's meal or not. ;)
Meaty Pizza
adapted from Rachael Ray
Ingredients:
Extra virgin olive oil (approx 4 tablespoons)
1 refrigerated pizza dough (Pilsbury artisan wheat is my favorite)
Palmful all-purpose flour or cornmeal
2 tablespoons fresh rosemary, chopped
1/2 lb ground beef ( at least 85% lean) *This should be in your freezer from last week's meals.
1 small onion finely chopped
5-6 garlic cloves finely chopped
(1) 3 oz can tomato paste
1/2 cup grated Parmesan cheese
Fresh Parsley chopped (couple tablespoons) (optional)
1/2 teaspoon dried oregano
3/4 lb (12 oz) fresh mozzarella (if in ball form, slice it up) Don't skip this ingredient! It's the BEST part!
Directions:
Check the packaging on the pizza dough to see what temperature you need to set the oven for. Preheat the oven.
Drizzle a round pan or rectangular baking sheet with extra-virgin olive oil. Dust the pan with flour or corn meal then spread out the dough to form the crust to the pan. Drizzle the top of the dough with the extra-virgin olive oil, then season it with the rosemary and a little bit of salt. Prebake crust according to package directions.
Preheat a large skillet over medium-high heat; add the 2 tablespoons of extra-virgin olive oil, then the meat. Brown and crumbled the meat for a couple of minutes, then add the onions and garlic. Season with salt and pepper, then work in the tomato paste using a spoon. Stir in the cheese, parsley, and oregano.
Once the meat mixture is done and the crust is finished prebaking, top the crust with the meat mixture. Arrange the fresh mozzarella cheese slices over the pizza working from the middle to the outside. Put it back in the oven and bake until the cheese is golden, probably about 10 minutes.
Turkey Burritos Verde (with freezer option)
adapted from Rachael Ray
Ingredients:
6 flour tortillas *You should have this already from last week's meals.
2 tablespoons vegetable oil or oil of choice
1- 1 1/3 lb. ground turkey breast
1/2 large onion, chopped
3 garlic cloves, chopped or garlic powder to taste
1 red bell pepper, cored, seeded, and chopped
salt
pepper
1 cup chicken broth
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) jar tomatillo (green) salsa
1 tsp. dried cilantro or 2 TBsp. fresh, chopped
1-2 cups fresh baby spinach, chopped
2 cups shredded Monterrey jack cheese or Mexican cheese blend *You will probably have this from last week's meals.
Preheat a large nonstick skillet with the vegetable oil.
Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
Add in the chicken stock, pinto beans, and 1 ½ cup tomatillo salsa (NOT THE WHOLE JAR!); increase the heat to high; continue cooking 5-6 minutes or until the mixture is thickened.
Remove pan from heat and add in the spinach & cilantro; stir to mix. *Continue to the asterisk if not freezing.
Freeze burrito filling if desired.
Thaw for 24 hours in refrigerator.
2 tablespoons vegetable oil or oil of choice
1- 1 1/3 lb. ground turkey breast
1/2 large onion, chopped
3 garlic cloves, chopped or garlic powder to taste
1 red bell pepper, cored, seeded, and chopped
salt
pepper
1 cup chicken broth
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) jar tomatillo (green) salsa
1 tsp. dried cilantro or 2 TBsp. fresh, chopped
1-2 cups fresh baby spinach, chopped
2 cups shredded Monterrey jack cheese or Mexican cheese blend *You will probably have this from last week's meals.
Preheat a large nonstick skillet with the vegetable oil.
Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
Add in the chicken stock, pinto beans, and 1 ½ cup tomatillo salsa (NOT THE WHOLE JAR!); increase the heat to high; continue cooking 5-6 minutes or until the mixture is thickened.
Remove pan from heat and add in the spinach & cilantro; stir to mix. *Continue to the asterisk if not freezing.
Freeze burrito filling if desired.
Thaw for 24 hours in refrigerator.
Heat filling in microwave after thawing.
*Set broiler to LOW.
Warm the tortillas in the microwave.
Fill each tortilla with about 1/4 cup shredded cheese and desired amount of hot filling.
Place the filled burritos in a broiler-safe dish, seamside down.
Top all the burritos with remaining salsa verde & shredded cheese.
Place under broiler (about 6 inches away) for approximately 5 minutes, watching closely.
Yummy!
Place the filled burritos in a broiler-safe dish, seamside down.
Top all the burritos with remaining salsa verde & shredded cheese.
Place under broiler (about 6 inches away) for approximately 5 minutes, watching closely.
Yummy!
Crockpot Chicken Teriyaki
Ingredients:
1 lb boneless skinless chicken tenders
1 can pineapple juice
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger
1 tablespoon garlic finely chopped (or jarred minced)
1 tablespoon oil
1 tablespoon molasses
2 cups hot cooked jasmine rice
frozen vegetable eggrolls (optional)
1 bag frozen stir-fry veggies (optional)
Directions:
Dump all ingredients except the jasmine rice into the crockpot. Cook on low for 8 hours. Serve over cooked jasmine rice. Vegetable eggrolls make a really good side dish with this. Or you could also get a bag of frozen stir-fry veggies to mix in with the chicken. Add frozen veggies for the last 1-2 hours of cook-time.
Chili Lime Salmon with Sauteed Spinach and Rice
Ingredients:
Desired amount of salmon
1 lime
3 tablespoons honey
1 teaspoon chili powder
Salt and pepper
3 cups baby spinach
cooking oil of choice
salt and pepper
1 small pkg Mexican rice
Directions:
Start the rice first. Follow package directions.
Salmon: Combine all ingredients except the salmon in a shallow dish and whisk with a fork. Add the salmon fillets to the lime honey mixture and toss to coat thoroughly. Preheat a medium skillet over medium high heat with 2 tablespoons of oil. And the seasoned salmon to the hot skillet and cook until just cooked through, about four minutes on each side.
Serve on top of Mexican rice and sautéed spinach.
Sauteed Spinach Directions:
Heat 1-2 tbsp oil in deep pan medium-high heat. Toss spinach for 2-5 minutes pacing lid on pan and stirring frequently. Season with salt and pepper to taste.
Shopping List:
Dry Goods/:
1 small pkg Mexican rice with seasonings
jasmine rice
6 10" burrito-sized tortillas (Probably already have this from last week.)
Jars/Cans/Sauces:
honey
1/4 cup soy sauce
1 small can pineapple juice (I can usually only find this in 6-packs.)
1 small 3 oz can tomato paste
Baking/Spices:
salt and pepper
cooking oil of choice
chili powder
ground ginger or fresh ginger root from produce
molasses
16 oz jar tomatillo (green) salsa
1 can pinto beans
chicken broth (1 cup)
dried oregano
all-purpose flour or cornmeal for pizza crust
Produce:
1 lime
1 large clamshell baby spinach
garlic
fresh ginger root (if not using dried)
cilantro
red bell pepper
onion (1 large or 2 small)
parsley
rosemary
Meat:
1 package salmon (usually two fillets)
1 lb boneless skinless chicken tenders
1 lb ground turkey
1/2 lb ground beef (Should have this leftover from last week.)
Frozen:
vegetable eggrolls or spring rolls (if desired with chicken teriyaki)
mixed stir-fry veggies (if desired with C.T.)
Dairy:
shredded Mexican cheese blend (May already have this. Check your fridge.)
3/4 lb fresh mozzarella ball (usually in the specialty cheese bins.)
shredded Parmesan cheese
refrigerated pizza dough
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