Produce
2 medium fennel bulbs or fennel seeds
1 medium onion
One 10-ounce bunch kale
Fresh Parsley
Garlic
Asparagus
Cherry or Grape Tomatoes
Scallions
Meat
4 chicken breasts
4 turkey or chicken Italian sausage links
Dairy
1 Egg
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans
8 ounces cream cheese
1 cup shredded mozzarella cheese
shredded parmesan cheese
butter
Pantry
1 cup low-sodium chicken broth
8 lasagna noodles
alfredo sauce
Vegetable oil cooking spray
olive oil
Red Pepper Flakes
Garlic powder
Italian Seasoning
Panko bread crumbs
Flour
Rice
Can of Sweet Corn
Kale, Cannellini Bean and Sausage Stew
White Chicken Lasagna Roll Ups
Alfredo Chicken Vegetable and Rice Bake (serves 2)
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Sunday, September 21, 2014
Kale, Bean & Sausage Stew, White Chicken Lasagna, Alfredo Chicken Vegetable Bake
Sunday, September 14, 2014
Pot Roast, Asiago Crusted Chicken, Salsa Soup
Produce
vegetables that you like for Pot Roast
Parsley
Carrots or other vegetable side dish
Onion
Garlic
Red potatoes
Meat
1 large boneless pot roast or chuck roast
Boneless chicken breasts
1 lb. tender steak (hanger or filet)
Pantry
1 can cream of celery soup
1/2 pkg of dry french onion soup mix
1/2 cup white wine
Panko bread crumbs
Flour
Olive Oil
Whole grain mustard
1 can Northern Beans
1 Jar salsa
Beef Broth
Dairy
Shredded Asiago Cheese (3/4 cup)
1 Egg
Heavy cream
Freezer
1 package frozen mixed vegetables
Pot Roast
1 large boneless pot roast or chuck roast
1 can cream of celery soup
1/2 pkg of dry french onion soup mix
1/2 can white winevegetables that you like
Put pot roast in a large baking dish. Sprinkle half pkg of onion soup mix, cream of celery soup and white wine over meat. Cover with foil and put a lid over foil. Put in 300 degree oven for a long time. I put it in at about 11am to eat at 6pm. Add whatever veggies (I use green pepper, onion, carrots, celery and red potatoes) you like to pan about 1 hour before you want to eat. Recover with foil. It keeps the meat moist. I serve mine with egg noodles.
Asiago Chicken
3/4 cup shredded Asiago cheese
1/4 cup panko
1 TBS chopped fresh flat leaf parsley
1/2 cup flour
1 egg
2 TBS water
4 boneless skinless chicken breasts halves
1 1/2 tsp salt
1 1/2 tsp pepper
1/4 cup olive oil
Mix cheese, panko and parsley in a bowl. On a plate, pour flour. In a separate bowl, whisk egg and water together. Dip chicken in flour, then egg mix and then cheese/panko mix.
In a large, non-stick saute pan, heat olive oil. When oil simmers, add the chicken and cook turning once, for about 4-5 minutes per side, until golden brown on the outside and no longer pink on the inside.
Serve with mashed potatoes, mustard glazed carrots and mustard pommery sauce. I cut the chicken into strips before I cook them. My kids call them chicken fingers and love them.
Mustard Pommery Sauce
1 1/2 cups heavy cream
1/4 cup whole grain mustard
salt and pepper
Pour cream and mustard in a sauce pan. Bring to a boil and reduce heat. Simmer, stirring often until reduced by half. Takes about 15 minutes. The sauce should coat the back of a spoon. Season to taste.
vegetables that you like for Pot Roast
Parsley
Carrots or other vegetable side dish
Onion
Garlic
Red potatoes
Meat
1 large boneless pot roast or chuck roast
Boneless chicken breasts
1 lb. tender steak (hanger or filet)
Pantry
1 can cream of celery soup
1/2 pkg of dry french onion soup mix
1/2 cup white wine
Panko bread crumbs
Flour
Olive Oil
Whole grain mustard
1 can Northern Beans
1 Jar salsa
Beef Broth
Dairy
Shredded Asiago Cheese (3/4 cup)
1 Egg
Heavy cream
Freezer
1 package frozen mixed vegetables
Pot Roast
1 large boneless pot roast or chuck roast
1 can cream of celery soup
1/2 pkg of dry french onion soup mix
1/2 can white winevegetables that you like
Put pot roast in a large baking dish. Sprinkle half pkg of onion soup mix, cream of celery soup and white wine over meat. Cover with foil and put a lid over foil. Put in 300 degree oven for a long time. I put it in at about 11am to eat at 6pm. Add whatever veggies (I use green pepper, onion, carrots, celery and red potatoes) you like to pan about 1 hour before you want to eat. Recover with foil. It keeps the meat moist. I serve mine with egg noodles.
Asiago Chicken
3/4 cup shredded Asiago cheese
1/4 cup panko
1 TBS chopped fresh flat leaf parsley
1/2 cup flour
1 egg
2 TBS water
4 boneless skinless chicken breasts halves
1 1/2 tsp salt
1 1/2 tsp pepper
1/4 cup olive oil
Mix cheese, panko and parsley in a bowl. On a plate, pour flour. In a separate bowl, whisk egg and water together. Dip chicken in flour, then egg mix and then cheese/panko mix.
In a large, non-stick saute pan, heat olive oil. When oil simmers, add the chicken and cook turning once, for about 4-5 minutes per side, until golden brown on the outside and no longer pink on the inside.
Serve with mashed potatoes, mustard glazed carrots and mustard pommery sauce. I cut the chicken into strips before I cook them. My kids call them chicken fingers and love them.
Mustard Pommery Sauce
1 1/2 cups heavy cream
1/4 cup whole grain mustard
salt and pepper
Pour cream and mustard in a sauce pan. Bring to a boil and reduce heat. Simmer, stirring often until reduced by half. Takes about 15 minutes. The sauce should coat the back of a spoon. Season to taste.
Salsa Soup
1 pound of tender steak meat cut into bite sized pieces- I use hangar steak or filet
1 can Northern Beans
1 jar salsa - I use ChiChi’s Medium salsa
1 box of beef broth
1 pkg frozen mixed vegetables
1 small diced onion
1-2 cloves minced garlic
red potatoes
Brown onion in a little olive oil. Add garlic. Once cooked, combine in beef broth, raw meat, salsa, beans and potatoes. Cook until meat and potatoes are cooked. Add vegetables and cook for 10 minutes longer. Serve with bread. You can add fresh spinach to each bowl/cup when serving. My kids like to add cheese and noodles to their cups.
Sunday, September 7, 2014
Thai Turkey Meatballs, Spinach Stuffed Flank Steak, Honey Butter Pork Tenderloin
MEAT
Ground turkey
Flank steak
Pork tenderloin
PRODUCE
Sun dried tomatoes (not packed in oil)
Spinach (recipe calls for frozen, but you can do fresh)
Basil
1 cup zucchini
Green onions
Ginger
Garlic
2 different side veggies for the steak and pork night
PANTRY
Butter
Honey
Cajun seasoning
Black pepper
Parmesan cheese
Fish sauce
Red curry paste
Red curry paste
Coconut milk
Red pepper flakes
Red pepper flakes
Tomato paste
Rice (for under the meatballs) or you could use asian noodles
Rice (for under the meatballs) or you could use asian noodles
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