Sunday, January 7, 2018

Regular Dinners

Chicken Enchiladas:

2 onions (caramelize in slow cooker for 10 hours with a little olive oil)
Chicken breast (make shredded chicken in slow cooker: salt and pepper chicken breasts, cover in about 4 cups broth, cook for 4 hours on high or 6 on low)
*SEASON the chicken to prep for enchiladas
1 jalapeƱo
Can(s) of green enchilada sauce
Block of sharp cheddar
Block of monterey jack
Can of sliced olives
Taco seasonings for chicken
Avocado for topping
Sour cream for topping
1 bunch cilantro for topping?

Bake at 350, check at 15 min

Chicken Fajitas:

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts and/or thighs
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

8-12 flour tortillas
Sliced avocado
Sour cream

Sheet Pan Salmon:


4 (5-ounce) salmon fillets
16 ounces green beans, trimmed
2 carrots, peeled and cut diagonally in 1/4-inch slices
1/2 cup teriyaki sauce
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon sesame seeds


Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place salmon, green beans and carrots in a single layer onto the prepared baking sheet.
Spoon teriyaki sauce over the salmon.
Drizzle green beans and carrots with olive oil; season with salt and pepper, to taste.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
Serve immediately, garnished with green onions and sesame seeds, if desired.

Turkey Feta Mint Burgers:
1 large egg
1 pound lean ground turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mint, chopped
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 tablespoon olive oil
4 hamburger buns, split
1 cup arugula

In a large bowl, lightly beat the egg with a fork. 
Add the turkey, salt, pepper, mint, feta, and red onion. 
Mix with the fork until thoroughly combined. 
Form into four 3/4-inch high by 3 1/2-inch in diameter patties, taking care to not overwork the meat.
Heat the oil in a large nonstick skillet set over medium heat. 
Add the patties and cook until a meat thermometer inserted into the center registers 165F, about 7-8 minutes per side.
Place 1/4 cup of the arugula on each bun bottom and top with the burger.

Slow Cooker Chili:
2 onions
2 lbs beef
5 or 6 cans of beans
6 cloves garlic
Max 1/4 cup chili powder
1 tbsp ground cumin
2 cans diced tomatoes
1 can tomato sauce
Shredded cheddar cheese
Sour cream
  • Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  • Add the garlic, chili powder, and cumin, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  • Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
Corn muffins:
Makes 12 muffins

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
*Add shredded cheese and jalapeƱos
  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. 
  • Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Cauliflower soup:

1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped
4 cups chicken or vegetable broth
Freshly ground white pepper

For oil drizzle topping:
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley

  • Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
  • Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
  • In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you'd like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.
Israeli Couscous Salad

3 tbsp extra virgin olive oil, divided Pantry
8 oz. dried Israeli couscous
1 handful flat-leaf parsley, chopped
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
4 oz. crumbled feta cheese
juice of 1 lemon
salt and pepper to taste Pantry

  • Heat 1 tbsp olive oil in a pot over medium-high heat. 
  • Add couscous and toast lightly, 1-2 minutes, stirring occasionally. 
  • Add 2 1/2 cups water and cover. Bring to a boil and then reduce heat to medium-low. 
  • Allow to cook for 5-7 minutes, or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
  • Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
  • Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.
Beef Stroganoff

1/4 cup butter
2lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10 3/4 oz) condensed golden mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

  • In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
  • In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
  • Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
  • Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

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