Do you ever wonder what to cook and what you need to buy to cook the dishes you want? Well, look no further!!! I have taken the guess work out of dinner. Each week I will post a menu and shopping list for the supplies that you will need to make the dishes. I hope you enjoy!
[1] In a small bowl, combine the cream cheese, garlic, basil and pepper.
[2] Cut each chicken breast into 3 strips. Top half of the chicken strips with a spoonful of the cream cheese mixture, then top with another chicken strip, to make a sandwich. Wrap 2 slices of bacon around each chicken breast strip. Individually wrap each chicken strip with plastic wrap.
[3] Place chicken pieces into a freezer bag. Affix cooking label and place in the freezer.
COOKING INSTRUCTIONS:
Thaw.
1. In a large skillet, melt one tablespoon of butter over medium-low heat. Add chicken strips. Brown bacon on all sides using tongs to flip the pieces.
2. Reduce heat to low. Cover and cook chicken until no longer pink, about 15 minutes. Turn chicken pieces over occasionally as they cook.
[B]Pork Chops Stuffed with Spinach, Feta and Pine Nuts
Prep time: 20 minutes
2
tablespoons canola oil, divided
1
yellow onion , chopped
1
teaspoon garlic, minced
2
tablespoons pine nuts
1
cup frozen chopped spinach, thawed and squeezed dry
[1] Using a sharp knife, cut a pocket in the thickest part of the chop to make a pocket. Sprinkle the chops with salt and pepper.
[2] In a medium skillet over medium heat, warm half of the oil. Add the onion, garlic and pine nuts and sauté until the vegetables are tender, about 5 minutes. Remove to a medium bowl. Add the spinach, cheese and season with salt and pepper. Stuff the pork chops with the spinach mixture.
[3] In the skillet over medium-high heat, heat the remaining oil. Brown the pork chops about 5 minutes on each side, turning gently because of the stuffing. Remove to a plate. Add the broth and vinegar to the skillet and heat over medium heat for 2-3 minutes, scraping up any browned bits. Transfer the chops and broth to a baking dish, lightly coated with cooking spray. Let cool.
[4] Cover tightly with foil, affix the cooking label and place flat in the freezer.
COOKING INSTRUCTIONS:
Thaw.
1. Preheat oven to 350 degrees.
2. Bake the pork chops until they are tender, about 30-35 minutes.
[C]Beef Sukiyaki Noodles
Prep and cook time: 35 minutes
3/4
pound sirloin steak, sliced across the grain into 3-inch strips
[1] In a large pot of boiling water, cook the noodles until cooked through but still firm to the bite. Drain, keep warm.
[2] Meanwhile, in a medium bowl, combine the soy sauce with water and sugar and stir until the sugar is dissolved.
[3] Heat half of the oil in the skillet over medium-high heat until hot. Season the meat with salt and pepper and add to the skillet and sauté, stirring occasionally until half cooked for 2 minutes. Transfer to a plate.
[4] Add the remaining oil to the skillet, add the onion and cook over medium heat until lightly browned, for 5 minutes, Add the shitake caps and cook until softened, 5 minutes longer. Add the green onions and the watercress and cook, stirring gently until watercress is just wilted.
[5] Return the meat and any juices to the skillet and add half of the soy sauce. Bring to a boil and simmer just until the meat is cooked through, about 1 minute. Spoon the sauce and meat over the noodles and drizzle with remaining soy sauce.
NOTE: if you have sake on hand, use half of the soy sauce and add ½ sake
[C]Frozen Spring Rolls
1
one box frozen spring rolls
[1] Heat according to package directions.
[D]BLT Burgers with Garlicky Mayo
prep time: 15 minutes Cook time: 10 minutes
1 1/2
pounds ground chuck
1/4
cup sun-dried tomatoes (oil-packed), julienned, drained
[1] In a food processor or blender, pulse the sun-dried tomatoes with the garlic and vinegar until finely chopped. Add the mayonnaise and puree until smooth. Add the bacon and salt and pepper and pulse just until combined.
[2] Form the meat into equal-size patties and brush lightly with olive oil. Season with salt and pepper and grill for 10-12 minutes, flipping once. Brush the sides of the rolls with olive oil and grill until lightly browned, about 1 minute.
[3] Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves. Top with arugula and serve.
[1] In a small bowl, combine the salt, cayenne, paprika, coriander and parsley.
[2] Wash and cut the potatoes into long strips and place on a baking sheet. Drizzle the olive oil over the potatoes and turn to coat. Sprinkle with the spices.
[3] Roast in the oven for 25-30 minutes or until golden brown. Serve immediately.
[1] Blend egg yolk(s) with vinegar in a bowl, food processor or stand mixer. With machine running, slowly pour olive oil through feed tube (or into mixer bowl with beaters running), and process until a mayonnaise is formed. Add mustard, lemon juice, shallot, pepper and hot sauce, and process again until smooth. Transfer mixture to a shallow bowl.
[2] Combine pecans and bread crumbs on a large plate. Dip each chicken breast into mayonnaise, then dredge in bread crumb mixture, packing crumbs onto chicken to coat well. Place on a baking sheet coated with cooking spray. Cover and refrigerate 2 hours or up to overnight.
[3] Preheat oven to 425. Place chicken, uncovered, in preheated oven for 1 minute to crisp the coating. Reduce heat to 350 and bake 30 minutes, until the crust is lightly browned and chicken is done. Chicken may be served warm or cold.
[1] In a medium saucepan, add enough water to cover the potatoes. Add salt and sugar. Cover and let boil for a few minutes, reduce heat and simmer for 15 minutes or until they are almost done.
[2] Add the beans, return to a boil and cook for about 4-5 minutes or until the beans are well-cooked but still bright green. Drain, return to the hot pot and toss with garlic and butter. Add salt and pepper and serve.
[F]Grilled Sirloin over Black Beans with Chimichurri Sauce
[1] In a large saucepan, heat 1 tablespoon of the oil over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the beans, broth, tomatoes, salt and pepper. Simmer until thickened, about 20 minutes.
[2] Rub the steak with a little more oil, sprinkle with salt and pepper. Grill steaks until cooked as desired, about 5 minutes per side for medium-rare. Let rest on a cutting board and then cut into diagonal slices. Add beans to individual plates, top with steak and drizzle chimichurri sauce over top.
SAUCE:
[1] Melt butter in small saucepan, add the sherry, olive oil, garlic and cook 1 minute. Add the parsley, cilantro, oregano and thyme. Cook an additional 2 minutes. Pour over meat and serve.
* Make this ahead of time, refrigerate. Heat in the microwave just before serving.
[1] Cut the tomatoes in half crosswise, season with salt and pepper. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.
[2] Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with thyme, salt and pepper and Parmesan. Serve immediately.
NOTE: have fresh herbs on hand? Sprinkle them on the top at the end!
[1] Generously rub both sides of the chops with jerk seasoning. Set aside.
[2] In a medium bowl, combine the cantaloupe, honeydew and mint and drizzle the honey over the top. Toss and chill until ready to serve.
[3] Grill the chops for 8-12 minutes, turning once or until the chops are only slightly pink in the center and juices run clear. Serve salsa with chops. Garnish with extra mint, if desired.
[1] Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 minutes; cool.
[2] Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine.
[3] Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.
[1] In a medium bowl, whisk the eggs and milk. Spread breadcrumbs on a large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on baking sheet coated with cooking spray. Bake vegetables for 10 minutes, flip and bake 10 to 15 minutes more or until vegetables are tender and dark golden brown. Set aside.
[2] Meanwhile, to make sauce, melt butter in saucepan over medium-high heat. Stir in oil and capers and cook one more minute. Remove from heat and add lemon juice and parsley.
[3] To serve, stack one mushroom and several eggplant rounds on each plate. Drizzle with lemon-caper sauce and serve immediately.
[1] Cut the bread in half crosswise, then slice in half lengthwise -- place the pieces of bread -- cut side up -- on a baking sheet.
[2] In a small bowl, stir together the olive oil and garlic. Brush the oil over the cut sides of the bread. Sprinkle lightly with salt and pepper. Place under the broiler for 3 to 5 minutes -- until just lightly toasted. Remove from oven.
[3] Stir together the tomatoes and green onions. Sprinkle over the toasted side of the bread and then sprinkle with the shredded cheese. Return pan to the oven and broil just until the cheese melts and begins to bubble -- 2 to 4 minutes. Cut bruschetta into sections and serve immediately.
[1] In a large pot of boiling salt water, cook lasagna noodles until just cooked but still firm to the bite. Drain. Place noodles on wax paper and pat dry.
[2] In a large bowl, combine the spinach, ricotta, Parmesan, egg(s), parsley, red pepper flakes and Italian seasoning and mix well. Season with salt and pepper. Spread half of the marinara sauce over the bottom of a baking dish*.
[3] Spread about 1/3 cup of the ricotta mixture over one noodle. Starting at the short end, roll the noodle. Arrange seam side down in the prepared dish and repeat with the remaining noodles. Top with the remaining sauce and bake for 30 minutes or until hot and bubbly.
* For 2-4 servings, use an 8x8 dish, for 6-8 servings, use a 13x9 dish.
[1] Stir together cucumber, green onions, sour cream, mayonnaise, buttermilk, lemon juice, parsley and salt and pepper in a medium bowl.
[2] Place the lettuce and tomatoes in a salad bowl, toss with enough dressing to coat and serve.
Note: This dressing makes a little extra, so you can use up your lettuce another night!
Bacon Wrapped Garlic Chicken
COOKING DIRECTIONS
Thaw. 1. In a large skillet, melt one tablespoon of butter over medium-low heat. Add chicken strips. Brown bacon on all sides using tongs to flip the pieces. 2. Reduce heat to low. Cover and cook chicken until no longer pink, about 15 minutes. Turn chicken pieces over occasionally as they cook.
SIDE SELECTIONS
Rice Pilaf, Steamed Asparagus
Pork Chops Stuffed with Spinach, Feta and Pine Nuts
COOKING DIRECTIONS
Thaw. 1. Preheat oven to 350 degrees. 2. Bake the pork chops until they are tender, about 30-35 minutes.
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