First week of March

Monday – Chicken Tortilla Soup
Tuesday - Bucatini in Summery Pork Ragu
Wednesday - Enchiladas de Pollo (Chicken Enchiladas)
Thursday - Actually Delicious Turkey Burgers
Friday – Almond Crusted Fish (forgot we were going out of town last week so I didn’t get to make this dish)

Pantry Checklist: 1 can whole kernel corn, garlic, spices, white wine, seasoned breadcrumbs, eggs (3)

Grocery List
3 medium onions
Lime
Lemon
Parsley 1/4 cup almonds finely chopped 3 ounces shredded Monterey Jack cheese, divided 3 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
3 cans chicken breast (drained) - or boil 2 lbs of chicken instead of 1lb and use 1 lb for the soup
2 cans chicken broth (or make Wednesday’s chicken and reserve 4 cups of broth)
4 can diced tomatoes
3 cans black beans
1 (10 ounce) can enchilada sauce
2 can salsa verde
corn tortillas
Hearty buns for turkey burgers
1 lb pasta
Chips – for topping
1 pound skinless chicken breast halves (or 2lbs if using fresh chicken in soup)
1 pound ground pork
1 pounds ground turkey



Chicken Tortilla Soup – crock pot

3 cans chicken breast (drained)
2 cans chicken broth
1 can whole kernel corn (drain about 1/2 juice)
1 medium onion chopped
Lime
2 can tomatoes
3 cans black beans
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) can enchilada sauce
Dried cilantro
Chips – for topping

Put crock pot on low setting and dump in all ingredients in. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours


Bucatini in Summery Pork Ragu

1 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 large yellow onion, minced
(I usually cut the onion in half and then in half again (2 quarters) then I use the side slots of a box grater to make thin slices of onion quickly and they are thin enough that they dissolve in the sauce as it cooks)
16 basil leaves (slice them into ribbons) or dried basil ~ 1 tsp
1 pound ground pork
3/4 cup dry white wine (or red, what ever is in the fridge)
1 14oz can of plum tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (any kind of pasta – great with linguini/Fettuccini to penne too)

Heat 1 tablespoon of the olive oil in a deep 10-inch sauté pan over medium-high heat. Add the garlic, onion, and basil and cook 5 minutes.

Add the pork and cook until lightly browned all over, stirring often, about 10 minutes; this step is important--if you rush and the pork is not sufficiently browned, the ragu will taste weak. Add the wine and then, after 5 minutes, the tomatoes, 1/2 teaspoon of the salt, and the pepper. Cover and cook over medium-low heat for 1 to 1 1/2 hours, or until the pork is tender You may need to add a bit of water if it evaporates in order to prevent scorching.

Bring 5 quarts of water to a boil. Add the pasta and salt to the water, and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

If the sauce is too thick add some of the reserved pasta cooking water. Add to pasta, sprinkle with the cheese, and serve hot. Serves 4


Enchiladas de Pollo- (along with left over tortilla soup!)

Filling:
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 pound skinless chicken breast halves
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1/2 cup chopped onion

2 can salsa verde
8 (6-inch) corn tortillas

To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; rough chop in food processor. Reserve broth for another use.
Preheat oven to 375°.

Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

To prepare tortillas, microwave a couple at a time in a damp cloth until soft. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.

Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.


Actually Delicious Turkey Burgers

1 pounds ground turkey
1 T seasoned bread crumbs
1/8 cup finely diced onion
1 egg whites, lightly beaten
1 T chopped fresh parsley
1 clove garlic, peeled and minced
salt
ground black pepper

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Almond Crusted Fish

Choose a couple of nice slices of white fish (I'm using Halibut)

1/4 cup breadcrumbs

1/4 cup almonds finely chopped

1 egg

1 Tbs flour

salt/pepper

lemon juice (1 fresh lemon or refrigerated juices) to garnish fish

1. Lightly beat egg and mix in 1 Tbs flour (makes a kind of paste), salt and pepper 2. In another bowl mix bread crumbs and almonds

3. Pat dry fish and dredge in egg mixture

4. Coat with almond mixture

5. Lightly coat pan with olive oil and a little butter - saute fish

6. Sprinkle with a little lemon if you have it and serve

David is out of town - cooking for company!

So, David is on our annual ski trip with out me..boo! But I have some great friends coming over to help put the kids to bed. Of course I want to be sure they are well fed.

Monday - Pot Roast
Tuesday - Vodka Cream Pasta
Wednesday - Pot Roast Sandwiches
Thursday - *Chinese Take Out*
Friday - Almond Crusted Fish

Assuming you have the kitchen basics: olive oil, butter, garlic, spices, chicken stock, eggs, bread crumbs, vodka

Grocery List
2 shallots
1 lemon
fresh basil
Swiss Cheese
Crusty bread
1 can crushed tomatoes (32 ounces)
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can cream of celery soup
1 can beef stock
1/2 cup heavy cream 1/4 cup almonds finely chopped
1 small bag of frozen peril onions

white fish (for 2)
3 pounds pot roast

Pot Roast

1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can cream of celery soup

1 small bag of frozen peril onions

1 can beef stock
2 bay leafs
2 cloves of garlic (minced)
3 pounds pot roast

1. In a slow cooker, mix soups, onions, garlic, bay leaf and broth. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Vodka Cream Pasta

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream

fresh basil, shredded or torn

Crusty bread

1. Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Pot Roast Sandwiches

Left over pot roast

Swiss Cheese

Crusty bread

1. Heat meat, toast bread, make sandwich

Almond Crusted Fish

Choose a couple of nice slices of white fish (I'm using Halibut)

1/4 cup breadcrumbs

1/4 cup almonds finely chopped

1 egg

1 Tbs flour

salt/pepper

lemon juice (1 fresh lemon or refrigerated juices) to garnish fish

1. Lightly beat egg and mix in 1 Tbs flour (makes a kind of paste), salt and pepper 2. In another bowl mix bread crumbs and almonds

3. Pat dry fish and dredge in egg mixture

4. Coat with almond mixture

5. Lightly coat pan with olive oil and a little butter - saute fish

6. Sprinkle with a little lemon if you have it and serve

Marti Gras Week!

I am starting this blog to help me become more efficient at once a week grocery shopping and utilize all ingredients! Come follow me on this journey and try some of these meals for yourself!!

Monday - Lemon Shrimp Pasta
Tuesday - Crock Pot Jumbalaya
Wednesday - Shrimp Tacos
Thursday - Southern Livings Meatloaf
Friday - Relax and enjoy the leftovers


Lemon Shrimp Pasta

pasta of your choice for 2
1-2 Tbs butter
coat the bottom of the pan with olive oil
1-2 tsp minced garlic
1/4 c lemon juice
1/2 tsp crushed red pepper flakes
1 tsp black pepper
shrimp
fresh chopped parsley (if you have it - I didn't have it this time)
1 tsp lemon zest

1. Cook pasta
2. melt the next 7 ingredients in a large skillet - cook shrimp (about 6 minutes)
3. Toss pasta, sauce, parsley, lemon zest

Note: I had some left over chopped spinach that I added to it too!!!


Jumbalaya

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes

1 pound smoked sausage, sliced

1 (28 ounce) can diced tomatoes with juice

1 bag of frozen chopped onion, green bell pepper, celery

1 cup chicken broth

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper (or 1/2 for a less spicy version)

1/2 teaspoon dried thyme

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. 2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Shrimp Tacos

1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/4 teaspoon cayenne pepper
Kosher salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
3 plum tomatoes, diced (or handful of grape tomatoes cut in half)
1 pound small shrimp, peeled, de-veined and tails removed
1/4 cup finely chopped cilantro tortillas
small can of Salsa Verde

1. Combine first 9 ingredients in a pan and cook till shrimp is done (about 6 minutes)
2. Make tacos!! Don't forget to top with Salsa Verde, cilantro and any other goodies you have in your fridge!!

Meatloaf

1lb lean ground beef
1lb ground turkey (or 2lbs of beef)
1lb ground pork sausage (breakfast style)
18 ritz crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp Worcestershire sauce
1 tsp yellow mustard

Bold and Spicy bbq sauce - for the top

Heat oven to 350F. Combine all ingredients (except bbq sauce) in a bowl until just blended. Shape into 11x7 dish. Bake at 350F for 1 hour. Remove from oven and drain off drippings (I did this with a spoon). Lightly coat top of loaf with bbq sauce and bake for another 15 minutes. Remove from oven and let stand 20 min.