Weekly Meal Plan #7 {April 10, 2017}

Baked Salmon with Roasted Brussels and Sweet Potatoes

• 1 lb (approx) package fresh salmon fillets (wild caught is preferred but harder to find)
• salt and pepper
• paprika
• garlic powder
• dill
• oil of choice
• 
  
• 1 pkg pre-rinsed fresh brussels sprouts
• 3-4 medium sweet potatoes peeled and diced
• oil of choice
• salt and pepper

Heat oven to 425 degrees.
Start with the veggies. (They will cook longer than the fish.) While the oven is heating, peel and dice the sweet potatoes, and halve or quarter the brussels. Place on a sheet pan side-by-side. You can definitely mix them together, but I have one kid who likes the sweet potatoes and one kid who likes the brussels. It just makes it easier to serve them! ;) Drizzle the veggies with about 2 tbsp oil, then season well with salt and pepper. I like to add a little oregano to my sweet potatoes. Roast for about 17  minutes, then turn with a spatula.* (Put salmon in beside the veggies.) Roast again for about 10-15 minutes or until the veggies start to carmelize a little.
* While veggies are roasting the first round, season salmon lightly with all seasonings; go extra light on the dill- it's powerful! (Leave the skin on the one side... it will peel off when done cooking.) Place salmon fillets in a baking dish skin side down. Drizzle lightly with the olive oil. Bake uncovered for about 15-20 minutes, depending on the thickness (put it in during the second roasting of the veggies). You want it opaque, not "clear" in the middle.

Slow Cooker Philly Cheesesteaks
from Dinner Then Dessert

• 4-5 pounds chuck roast 
• 2 tablespoons oil 
• 1 tsp salt and 1 tsp pepper
• 1 cup beef broth 
• 1 can (10.5 oz) condensed French onion soup 
• 1 tablespoon Worcestershire sauce 
• 1/2 cup dark beer (optional)
• yellow onion sliced into 1/4" slices 
• 8 ounces cremini mushrooms sliced 1 inch 
• green bell pepper sliced into 1/4" slices 
• 6 hoagie rolls 
• 2 tablespoons butter 
• 6 slices Provolone Cheese

Season the chuck roast with the salt and pepper. Heat the 2 tbsp oil in a pan on medium-high. Add the roast and brown, deeply for 4-5 minutes on each side. Place the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer in the slow cooker.  Cook on low for 8 hours. *Add in the onion, mushrooms, and bell pepper in the last hour of cooking. To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides. With a very sharp knife cut your beef against the grain. Add the cheese, some of the meat and top with the cooked veggies. Reserve some of the broth in the bottom of the slow cooker for dipping!*The veggies will be mush if you start them with the beef. If you won't be home to put them in for the last hour, you can go ahead and have them all chopped up, then quickly, right before serving, saute them with a little oil and salt and pepper. You could even do it in the microwave in a pinch!

Cauliflower Pizzas
from A Healthy Slice of Life

• ½ head cauliflower (about 2 cups riced)
• 1 clove garlic, minced
• 1 cup part-skim shredded mozzarella cheese
• 1 egg, beaten
• 1 teaspoon basil
• 1 teaspoon oregano
• small jar pizza sauce (amount used is your preference)
• food processor or chopper
• parchment paper
• toppings of choice (shredded mozzarella, pepperoni, pineapple)

Start by preheating the oven to 400 degrees

Wash and trim the cauliflower, then cut off half of the florets. Place them in a food processor. Use the pulse feature until the cauliflower takes the form of rice- small, textured pieces. Transfer the cauliflower “rice” to a nonstick pan. Sauté over medium heat for 6-8 minutes. Meanwhile, mix together the mozzarella, garlic, egg, oregano and basil in a large bowl. Once the cauliflower is cooked, add it to the bowl and stir to combine well. Place a sheet of parchment paper on a baking sheet. I highly recommend the parchment paper over a greased baking sheet. I tried both and the greased baking sheet did not turn out well. Press and flatten the “dough” into a 9 inch diameter. It should be about 1/2 inch thick. Bake for 25-30 minutes, until the edges are golden brown.Then the fun part- top it! Get creative! You could add pesto and fresh mozzarella or bbq sauce and cooked chicken. Don’t add too many heavy toppings, though, or the crust won’t hold up well. Broil until the cheese is melted and the pizza looks done. Watch it closely. Let the pizza cool for only a minute or two, then slice and serve warm.

Shrimp Tacos

from Mrs. Happy Homemaker

• Taco Shells (soft or crunchy corn tortillas are bes, but flour would be OK too.)
• 1 pound of cooked, deveined, & shelled shrimp – tails off (in freezer seafood section)
• 1 – 1.5 cups of black bean and corn salsa (I like Newman's Own or Food Club best.)
• toppings of choice such as diced tomatoes, fresh cilantro, avocado, shredded cheese or queso fresco, shredded Lettuce
• cooked white rice or packaged Mexican-style rice

Thaw shrimp in fridge the night before cooking. Quick thaw under warm water bath for about an hour.

Roughly chop the shrimp into 1/2 inch pieces.

Place salsa and shrimp in a large zipper bag or sallow baking dish to marinate shrimp for at least 1 hour before cooking.

Heat skillet to medium heat. Add the shrimp/salsa mixture and cook for about 5 minutes until warmed through.

Warm tortillas as directed and top as desire. Serve with Mexican style rice.

Thai Chicken Lettuce Wraps

Tastes Better From Scratch

• 1 Tbsp canola oil
• 1 lb package ground chicken
• 4 cloves garlic, minced
• 1/2 sweet onion, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup matchstick carrots, chopped
• 1/2 cup finely shredded cabbage
• 3 green onions, thinly sliced
• For the sauce
• 1/4 cup cilantro, chopped
• 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
• 1 heaping Tbsp crunchy peanut butter
• 1/4 tsp freshly chopped ginger
• 2 tsp soy sauce
• Crushed red pepper, to taste
• Bib or Romaine Lettuce Leaves

Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, breaking up the chicken until chicken is cooked through. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir until blended in and heated through. Spoon mixture into lettuce leaves.

Bonus Meal:

Chicken Gyros

from Peas and Crayons

• 1 pkg (1 lb) boneless skinless chicken breasts or tenders, cooked any way you'd like (see notes)
• leaves of romaine lettuce, trimmed
• 1 cup grape tomatoes* chopped or sliced (see below)
• 1/4 english seedless cucumber, sliced thin
• 4-6 fluffy pita breads

EXTRAS: (optional)

• diced or thinly sliced onion
• diced or thinly sliced bell pepper
• sliced kalamata or black olives
• fresh parsley to garnish
• extra crumbled feta cheese (I'm guilty of this one! Yum!)

GREEK FETA SAUCE: need your food processor or blender

• 1/4 cup extra virgin olive oil
• 3 TBSP plain Greek yogurt
• 2 oz feta cheese (or more)
• 2 TBSP red wine vinegar
• 1 TBSP dijon mustard
• 1/2 tsp dried parsley (or 1 tsp fresh)
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano

DRESSING:
Combine all dressing ingredients in a food processor or blender and puree until smooth.
Adjust seasoning/feta to taste.

FOR THE SANDWICH
Chop, slice, and prep your veggies.
Prep and cook your chicken as desired. (see notes)
Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet.
Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you'd like to add, then top with a hearty dollop or two of feta sauce.
Wrap and secure with aluminum foil, wrapping it around half the sandwich, burrito-style.
Dig in!

Notes:
*You can use anything from cherry tomatoes to plum tomatoes to big juicy heirloom tomatoes for this recipe. No need to really measure, add as much as you'd like on your sandwiches.

For the chicken, you can absolutely fire up your grill, roast it in the oven, use up leftovers, or even snag a rotisserie on the way home from work/errands. Literally anything goes.

If you have extra sauce leftover, it's great on everything! Slather it on turkey burgers, sandwiches, and wraps or use it as a tasty salad dressing! Sauce recipe yields approx 3/4 cup.

SHOPPING LIST:

BREADS/BAKERY:

6 hoagie rolls

DRY GOODS:

taco shells of choice

white rice or pkg Mexican style rice

CANS/JARS/SAUCES:

beef broth

1 can french onion soup

small jar pizza sauce

sweet chili sauce (in Asian section)

crunchy peanut buttersoy sauce

BAKING/SEASONINGS:

paprika

garlic powder

dill

basil

oregano

parchment paper

MEATS:

4-5 lbs chuck roast

1 lb bag frozen cooked, peeled, deveined, tail off shrimp

1 pkg ground chicken

PRODUCE:

1 pkg pre-rinsed fresh brussels sprouts such as Eat Smart Brand
3-4 medium sweet potatoes

2 med yellow onions

8 oz cremini or white mushrooms

1 green bell pepper

1 small head cauliflower

garlic

shrimp taco toppings of choice such as diced tomatoes, fresh cilantro, avocado, lettuce

matchstick carrots

cabbage

green onions

fresh ginger root

cilantro

whole romaine leaves

DAIRY:

butter

sliced provolone cheese

1-2 cups shredded mozzarella cheese

egg

BEVERAGES:

1/2 cup dark beer (optional for Phillies) You can buy just one bottle at most grocery stores. You can even get non-alcoholic such as O-Douls.

*** The chicken gyros are not on the shopping list. You will need to add the ingredients if you plan to make them. 

Weekly Meal Plan #6 {April 3, 2017}

It's MONDAY! I hate to admit, I kinda like Mondays. It's the day when we get back into our routine, I can start making my lists for the week, and I get to plan out all the rest. It's like a fresh start. As a Christian, Sundays are considered the first day of the week, and I do LOVE Sundays, but in a different way that I like Mondays. But that's another subject for another day...

I am only sharing four meals this week because we have a short week here at our house. Ben and I are going out of town on Friday!!!

So here it is:

Ginger Beef Stir-Fry
from Gimme Some Oven



MARINADE INGREDIENTS:
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 tablespoons rice wine vinegar
2 tablespoons corn starch
2 teaspoons ground ginger
1/4 teaspoon freshly-ground black pepper
STIR-FRY INGREDIENTS:
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 tablespoons olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced

2 cups cooked jasmine or white rice or quinoa

TO MAKE THE MARINADE:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

TO MAKE THE STIR-FRY:

Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

Crockpot Chicken Verde Tacos

from The Nourishng Home

1 large yellow onion
1.5 - 2.5 lbs boneless, skinless chicken thighs or tenders or breasts (amount just depends on how many people you are feeding and if you want leftovers)
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cumin
1 cup Salsa Verde (I use Trader Joe's brand)
1 large red bell pepper (or use a combination of red and yellow peppers)

tortillas of choice (I love the Ortega whole grain crunchy!)

toppings of choice (I love avocado!)

cooked white or brown rice seasoned with salt, pepper, chili powder, and maybe a little lime juice

Cut the ends off of the onion and then slice into five thick slices. Place in the bottom of a 6-quart slow cooker.
Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute the seasoning mix across the top of the chicken.
Then, evenly spoon the salsa verde over the top of the seasoned chicken.
Slice the red bell pepper into thick slices; discard the seeds and stem. You can either - place the sliced pepper over the salsa and cook with the chicken for very soft pepper slices – or add the sliced peppers during the last hour of cook time to enjoy them al dente.
Cover and cook on high 5-6 hours or on low 7-8 hours.
When chicken is done, use a slotted spoon to move the peppers to the side and carefully remove just the chicken and place it on a large platter. Use two forks to shred the chicken.
Remove the pepper and onion slices and place on a serving plate.
Serve the chicken and veggies with warmed tortillas, or use large Bibb lettuce leaves to make lettuce wraps. Top with your favorite fajita toppings, such as diced tomatoes, guacamole, fresh cilantro, shredded cheese, etc. 

Simple Spaghetti with Side Salad 

Ingredients:

spaghetti noodles of choice (We use the Hodgson Mill whole wheat angel hair)

1 jar spaghetti sauce of choice

1/2 -1 lb ground beef or ground mild Italian sausage

shredded Parmesan cheese

bread of choice

salad ingredients of choice (butter lettuce with carrots, tomatoes, and croutons topped with Greek yogurt ranch is our favorite with spaghetti.)

Make salad ahead of time and put in the middle of the table for easy refills. Start browning meat and breaking it up as it cooks. Start noodles while beef is cooking. Cook noodles according to the package directions. Add jar of sauce to the meat after it cooks and warm. Warm the bread in the oven. Drain noodles, then toss with the meat/sauce mixture. Top individual plates/bowls with parmesan. Serve with warm bread and salads.

Smothered Chicken and Snap Peas

adapted from Betty Crocker

cooking oil of choice

1-2 lbs boneless skinless chicken breasts sliced thin (most grocery stores carry pre-thin-sliced breasts)

salt and pepper

garlic powder

dried oregano

dried cayenne pepper (optional)

1 cup shredded cheddar

1 cup shredded mozzarella

1 cup sliced mushrooms (OPTIONAL) (canned or fresh are fine)

fresh bag pre-rinsed snap peas

Steam the snap peas quickly in a medium bowl in the microwave with a little salt and butter. Reserve.

Season chicken on both sides with salt, pepper, garlic powder, oregano, and cayenne if desired. Heat oil in skillet over medium heat. Cook chicken for 5-10 minutes on each side (this will depend heavily on the thickness of the chicken). Once it's cooked, but not too brown, top each piece of chicken with as many mushrooms as you can fit, then sprinkle with each of the two types of cheese. Lower the heat, and cover pan with a lid or foil. Let the cheese melt. Serve immediately with the snap peas (reheat if needed).

Shopping List:

Bakery/Breads:

• 1 baguette of choice to pair with spaghetti (We love the garlic oval loaf from Food City.)

Produce:

• 1 container sliced baby bella mushrooms
• 4 oz sliced shiitake mushrooms
• 1 pkg fresh snap peas
• 1 bag butter lettuce
• 1 pkg grape tomatoes
• 1 pkg shredded carrots (you will not need the entire bag, so if you have regular or baby carrots on-hand already, you can just chop a few of those instead)
• 1 jar Greek yogurt ranch dressing (This is in the produce section in most grocery stores.)
• 2 bell peppers (I like 1 red and 1 yellow.)
• 1 medium-large yellow onion
• taco toppings of choice such as avocado, tomato, cilantro, lettuce
• garlic
• 1 bunch scallions (green onions)
• 3 cups chopped kale (I like the clamshell containers of baby kale... it's more tender so my kids like it better.)

Dry Goods:

• 1 pkg spaghetti noodles of choice
• tortillas of choice (I love the Ortega whole grain crunchy!)
• jasmine rice (about 1 cup dry)
• brown or white rice (about 1 cup dry)

Cans/Sauces:

• 1 jar spaghetti sauce/marinara of choice
• 1 jar salsa verde (green) Herdez brand is my favorite for this recipe.
• soy sauce
• vegetable broth (or chicken or beef broth is fine too)

Baking/Spices:

• cooking oil of choice
• garlic powder
• dried oregano
• cayenne pepper (optional)
• salt and pepper
• paprika
• cumin
• rice wine vinegar
• cornstarch
• ground ginger

Meat:

• 1-2 lbs thin-sliced chicken breasts
• 1/2 to 1 lb ground mild italian sausage or ground beef
• 1 lb thin-sliced flank steak or sirloin (Food City has beef already sliced called "Stir-Fry Steak".)
• 1-2.5 lbs boneless, skinless chicken thighs, breasts, or tenders (Type and amount depends on your preference and desired amount.)

Dairy:

• 1 cup shredded cheddar plus a little extra for taco toppings
• 1 cup shredded mozzarella
• shredded Parmesan cheese or grated
• sour cream if desired for tacos

Weekly Meal Plan #5 {March 27, 2017}

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.

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!

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

Weekly Meal Plan #4 {March 20, 2017}

Did you have a good weekend? We had a busy one! Not much cooking happened on Friday, Saturday, or Sunday; so I'm ready to get back on track this week. ;) Here goes...

Slow Cooker Beef and Barley Soup

1 1/2 lbs boneless beef sirloin steak cut into 1-inch pieces
1 tbsp oil
4 carrots, chopped, 1/2-1 cup chopped onion
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp pepper
1/3 cup pearl barley
2 cans (14.5 oz) beef broth
1 can diced tomatoes with Italian seasoning

Heat oil in skillet on medium-high. Brown beef bits on all sides. Put carrots and onions in bottom of crock. Sprinkle seasonings over veggies. Top with the barley and meat. Pour broth and tomatoes over the beef and barley. Cover and cook on low 8-10 hours. Serve with hot bread. Yummmm!


Spinach Quiche

Recipe for two- pie crust (below), or pre-made crust in refrigerated section

Homemade Crust Ingredients:
2 cups all-purpose or whole wheat flour
2 sticks (1 cup) butter cut into squares
1 tsp sea salt
1 tsp sugar
1/4 cup cold water

Directions Homemade Crust:
Mix the flour, salt and sugar in a stand mixer (or in a mixing bowl with a hand mixer or spoon)

Put the butter into the bowl and begin mixing on low-med speed

It will start to combine and look crumbly or cornmeal-ish

Add the water, a little bit at a time.

Increase the speed slightly and scrape the sides of the bowl as it combines.
A dough ball will begin to form and stick to the mixer attachment.
Turn off the mixer.
Lightly flour your two pie plates
Push the dough out of the mixer attachment. Form a ball again.

Divide the dough by eyeballing into your two floured pie plates, sprinkling a little flour on top of each one.

Press dough into pan evenly or roll it out with rolling pin and press into plates.

Refrigerate until you're ready to use it. (Cover it if it will be more than a couple of hours.)

No need to pre-bake this crust. Just pull it out of the fridge, fill it as you desire, and bake!

Filling:8 eggs
1 cup milk
2-3 cups fresh baby spinach, chopped
2-3 cups shredded mozzarella (or cheese of choice)
Salt and pepper

Whisk the eggs and milk with salt and pepper. Stir in the spinach. Pour egg-spinach mixture into the pie plates. Top with the shredded cheese. Bake at 350 F for about 45 minutes. Let the top get nice and golden-brown. Let cool for 10 minutes before cutting.

Quiche is one of those meals that can really be personalized. Feel free to add cooked crumbled bacon, shredded ham, sundried tomato and pesto, broccoli and cheddar- really whatever sounds good to you!


Ground Turkey Risotto with Roasted Green Beans
from Rachael Ray

2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
3 garlic cloves, crushed
1 small onion
2/3 cup arborio rice
2/3 cup barley
Salt and freshly ground pepper
1/2 cup dry white wine (or broth)
4 cups chicken broth or low-sodium chicken broth (keep over low flame)
1 pound ground turkey
1 cup grated Parmigiano-Reggiano (Parmesan) cheese (a few good handfuls)
A handful of flat-leaf parsley, finely chopped
1 pkg fresh prewashed green beans
oil of choice
salt and pepper

Preheat a deep skillet (or wide 4-quart saucepan) over medium heat. Add the EVOO (2 turns of the pan), and the garlic, then grate the onion juice into the skillet. Cook for 2 minutes, then add the rice and barley. Season with salt and pepper and cook for 2 to 3 minutes more. Add the wine, raise the heat to medium-high and cook away the liquid, about 1 minute. Add a few ladles of the warm stock to cover the rice and barley, then drop in the ground meat in small bits. Stir frequently and continue to ladle in the stock until the rice and barley are cooked al dente, about 22 minutes. Stir in the cheese, adjust the seasoning and garnish with the parsley.

Roasted Green Beans

Directions:

Preheat oven to 425F. Toss the green beans with about 1 TBsp oil and salt and pepper spreading evenly on a sheet pan.

Cover with foil. Roast covered for 10 minutes, then uncovered for 10 minutes until they start to brown a little. Yummy!

Mexican Pizzas!

From Barbara Bakes

• 1/2 pound ground beef
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• dash cayenne powder
• 1 (16 ounce) can refried beans
• 4 (10 inch) flour tortillas
• 1/2 cup salsa
• 2 cups shredded Mexican cheese blend
• 2 green onions, chopped
• 8 grape tomatoes, diced
• 1/4 cup finely chopped jalapeno peppers (optional)
• 1/4 cup sour cream (optional)

Preheat the oven to 350°. Line a rimmed baking sheet with parchment, Silpat, or foil and spray with non-stick cooking spray.

In a large skillet, cook beef, onion and garlic over medium-high heat until beef is browned and onion is tender. Drain grease. Stir in chili powder, cumin, salt, pepper, and cayenne.

Place two tortillas side by side on baking sheet, and cover with a layer of refried beans. Scatter half of the seasoned ground beef over each tortilla, and then cover with a second tortilla. Bake 10 minutes.

Remove the baking sheet from the oven. Spread salsa on top of each top tortilla stack. Top with cheeses, tomatoes, green onions, and jalapenos.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted.

Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

BBQ Chicken and Kitchen-Sink Corn Muffins

Muffins from "Bless Your Heart" cookbook

Chicken:
1-2 lbs boneless skinless chicken tenders, breasts, or thighs

1 cup BBQ sauce (Sweet Baby Ray's original is my favorite)

BBQ seasoning

salt and pepper
2-4 potatoes to make BBQ loaded baked potatoes (optional)

Place chicken in slow cooker and season well on both sides with salt, pepper, and BBQ seasoning. Pour BBQ sauce over the top of the chicken, but don't dump it. Too much BBQ sauce on the crock will burn. Try to just get the sauce ON the chicken. Cover and cook on high for 4-5 hours or low for up to 8 hours.

If you want to make loaded potatoes you can shred up the chicken and put it on baked potatoes with extra, warmed BBQ sauce, butter, shredded cheddar cheese, and crisped chopped bacon, and salt and pepper.

Bake potatoes in the oven wrapped in foil and salted well for an hour to an hour and a half on 425 degrees. If you have a second crockpot, you can make the most delicious baked potatoes ever! Wrap them in foil with lots of salt just like you would do for the oven method. Cook in the crock on high for 4-5 hours.

Also, if you don't want to make the corn muffins because you're short on time, grab a can of organic French-style green beans; microwave for about 3-4 minutes with some butter and salt and pepper. Simple, semi-healthy, and delicious!

Corn muffins:

1 10 oz pkg frozen chopped broccoli

2 tbsp finely chopped onion

3/4 cup small curd cottage cheese

1/2 cup (1 stick) butter melted

4 large eggs, slightly beaten

1/2 tsp salt

1/2 cup shredded cheddar cheese

1/3 cup buttermilk (or regualr milk if you don't want to buy buttermilk)

1 8 oz pkg corn muffin mix

Heat oven to 400 degrees. Grease approx 18 muffin cups. In a large mixing bowl combine every BUT the muffin mix. Mix well, then add the corn muffin mix gently. Fill each cup 2/3 full. Bake for 20 minutes.

Shopping List:

Dry Goods/Bread/Bakery
baguette of bread (to pair with beef and barley soup)
(4) 10" flour tortillas
Arborio rice (2/3 cup)
barley (1 cup)

Cans/Sauces:
1 small bottle BBQ sauce (I prefer Sweet Baby Ray's Original)
1 can refried beans (any variety!)
salsa of choice (to top the pizzas) (I prefer Frontera.)
small jar diced jalapenos (optional)
1 quart chicken broth (4 cups)
2 cans beef broth
1 can diced tomatoes with Italian seasoning

Baking/Seasonings:
cooking oil of choice
(1) 8 oz pkg corn muffin mix
BBQ Seasoning
chili powder
cumin
cayenne pepper(optional)
flour *(if making homemade pie crust)
sugar *(if making homemade pie crust)
salt and pepper
thyme
rosemary

Produce:
onion 1 for corn muffins and mexican pizzas
garlic
2-4 baking potatoes (Russets are the best)
1 bunch green onions
grape tomatoes
bunch of parsley
2-3 cups fresh baby spinach
4 carrots
1 pkg prewashed green beans (Eat Smart Brand from Food City)

Meats:
1-2 lbs boneless, skinless chicken tenders, breasts, or thighs
1/2 lb ground beef ( freeze the other half-pound for later)
1 lb ground turkey
1 1/2 lbs boneless beef sirloin steak cut into 1-inch pieces
small pkg bacon (if desired for BBQ potatoes)

Frozen:
(1) 10 oz pkg frozen shopped broccoli

Dairy:
small curd cottage cheese (6 oz)
butter
eggs (12)
shredded cheddar cheese
shredded Mexican cheese blend
shredded mozzarella for quiche 2-3 cups (or whatever cheese you want)
buttermilk (1/3 cup)
sour cream (optional for pizzas)
grated Parmesan
milk
*refrigerated pie crust (pkg of 2)*if not making homemade

Beverages:
dry white wine (1/2 cup) such as Pinot Grigio or Sauvignon Blanc (optional for Risotto)

St. Patrick's Day "Green" Menu {Breakfast, Lunch, Dinner, and Dessert}

Here are three fun, green meals that will make St Paddy's Day more festive at home!

Breakfast: Green Banana Oatmeal Waffles
adapted from Mother Thyme

1 1/2 cups white whole wheat flour

1/3 cup old fashioned rolled oats

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1 cup milk

7 oz. (2 3.5oz cups) vanilla Greek yogurt

1/4-1/2 cup mini chocolate chips (optional)

2 large eggs, lightly beaten

1 medium ripe banana, mashed, plus an extra for topping

3 tablespoons butter, melted

green food coloring

maple syrup and softened butter for topping

lime flavored Greek yogurt for extra topping (optional)

In a large bowl stir together flour, rolled oats, sugar, baking powder, salt and cinnamon.  Make a well in the center of dry ingredients and add in milk, yogurt, chocolate chips, eggs, banana, butter, and a few drops of food coloring.  Mix ingredients together until blended.

Use quantity of batter per waffle maker instructions and cook until desired.

Top with banana slices.

Lunch: Avocado Egg Salad
adapted from Two Peas and Their Pod
2 hard boiled eggs, discard one yolk
1 avocado
1 tablespoon plain Greek yogurt (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion (optional)
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste. Great served on soft bread, toast, in a wrap, or by itself. Keeps well for a few days.

Dinner: Green Chili French Fry Pie

adapted from Rachael Ray

• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan

• 2 pounds ground turkey breast

• Salt and freshly ground pepper

• 1 teaspoon poultry seasoning

• 1 tablespoon ground cumin (a palmful)

• 1 onion, finely chopped

• 2 garlic cloves, chopped
• 1 small zucchini (optional) chopped
• 1 green bell pepper (optional) diced

• 1 15 ounce can white kidney or cannellini beans, drained

• 3/4 cup beer (one-half a 12-ounce bottle) or 3/4 cup chicken broth (eyeball it)

• 2 cups store-bought tomatillo (green) salsa

• 2 tablespoons chopped cilantro or flat-leaf parsley

• 4 scallions, finely chopped

• 1 teaspoon chili powder
• 2 pinches of cayenne pepper
• 1 28 oz package shoestring style frozen fries
• shredded cheese (Mexican blend) (optional)

Preheat the oven to 425 degrees . Arrange the fries in a single layer on a rimmed baking sheet and bake, tossing halfway through, until browned, 25 minutes.

Meanwhile, heat the EVOO, 2 turns of the pan, in a large nonstick skillet over medium-high heat. When the oil smokes, add the turkey and cook, breaking up the meat. Season with salt and pepper, the poultry seasoning and cumin; brown and crumble the meat for 3 to 4 minutes. Add the onion and garlic. Add the chopped zucchini and diced bell pepper and cook for 5 minutes more. Add the beans and stir to heat through. Add the beer and cook for about 1 minute. Stir in the salsa and simmer the chili over low heat. When the fries finish baking, stir the cilantro into the chili. Transfer the chili to a medium casserole (it should be filled to the rim) and top with the scallions.

Mix a teaspoon of salt with the chili powder and cayenne. Remove the fries from the oven and top with the seasoned salt and cheese if desired. Pile the fries on top of the casserole, evenly covering the green chili, and serve.

Dessert: Irish Creme Cake
from Betty Crocker

Cake

1

box Betty Crocker™ SuperMoist™ devil’s food cake mix

1

box (4-serving size) chocolate instant pudding and pie filling mix

4

eggs 

1/3

cup vegetable oil

1

cup Irish cream liqueur

1

cup sour cream

Irish Cream Frosting

1

cup butter, softened

4

oz (half of 8-oz package) cream cheese, softened

3

cups powdered sugar

1/4

cup Irish cream liqueur

1

teaspoon vanilla

Chocolate Glaze (optional)

4

oz bittersweet baking chocolate, chopped 

1/2

cup whipping cream

1/4

cup light corn syrup

2

teaspoons vanilla

1/3

cup sliced almonds, toasted

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
•  In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
•  In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
•  Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• (Optional)Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
•  Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
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